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How to make southern banh xeo: thin, crisp for longer and not greasy

How to make southern banh xeo: thin, crisp for longer and not greasy

  • 22/09/2026
  • 4,819
Culture & Cuisine - Cooking guides - A good southern banh xeo has a thin shell with a crisp, lacy edge and a middle firm enough to hold the prawns, pork and bean sprouts without being as thick as a pancake. The yellow comes from turmer ..
Three slow days in Hue: understanding the city instead of racing between sights

Three slow days in Hue: understanding the city instead of racing between sights

  • 22/09/2026
  • 4,973
Travel & Backpacking - Tips & sharing - Hue has the Imperial City, the royal tombs, pagodas, the river, markets and a food culture deep enough to fill several trips. A sensible three days should be divided by area and by pace, so that eac ..
Yum cha in Hong Kong: drinking tea, eating dim sum and keeping the rhythm of morning meetings

Yum cha in Hong Kong: drinking tea, eating dim sum and keeping the rhythm of morning meetings

  • 21/09/2026
  • 4,925
World - World food culture - Yum cha means, plainly enough, going out for tea, but the experience has long included baskets of dim sum, the sound of conversation and the rhythm of families and friends meeting. The meal is remem ..
Following a Saigon breakfast: from banh mi to cloth-filter coffee

Following a Saigon breakfast: from banh mi to cloth-filter coffee

  • 21/09/2026
  • 4,988
Culture & Cuisine - Regional specialties - Breakfast in Saigon happens fast but is not careless: a banh mi finished in a few minutes, a cup of cloth-filter coffee dripping from years of practised rhythm, and a low stool that is enough for a ..
From a greeting to a liveable neighbourhood: connecting with neighbours while keeping your privacy

From a greeting to a liveable neighbourhood: connecting with neighbours while keeping your privacy

  • 21/09/2026
  • 4,933
Miscellany - Life around us - Relationships with neighbours rarely begin with something big. A regular greeting, a heads-up before building work, or taking in a parcel can build a thin but important layer of trust. Closeness tha ..
The southern Vietnamese table: open-handed flavour from sour soup, braised fish and a basket of garden greens

The southern Vietnamese table: open-handed flavour from sour soup, braised fish and a basket of garden greens

  • 20/09/2026
  • 4,792
Culture & Cuisine - Regional culture - The southern Vietnamese table tends to impress through its openness: a pot of sour soup, braised fish, a plate of greens and a bowl of dipping sauce set in the middle for everyone to share. The swee ..
The stories from grandparents that families should record while they still can

The stories from grandparents that families should record while they still can

  • 20/09/2026
  • 4,913
Miscellany - Life around us - One day the old photograph will still be there, but no one will remember who is standing in it. Recording what grandparents have to say is not a grand project; it is a way of keeping names, voices a ..
How do you review a hotel to tell whether it is really worth the money?

How do you review a hotel to tell whether it is really worth the money?

  • 19/09/2026
  • 4,769
Travel & Backpacking - Restaurant & hotel reviews - A hotel worth the money is not necessarily the cheapest or the one with the most stars. Value appears when the location, the sleep, the cleanliness, the service and the booking terms all match what ..
Mezze culture in the eastern Mediterranean: when the table becomes a space for sharing

Mezze culture in the eastern Mediterranean: when the table becomes a space for sharing

  • 19/09/2026
  • 5,039
World - World food culture - Mezze is a way of eating built from many small plates set in the middle of the table, where the conversation and everyone's presence matter as much as the food. From hummus and dressed vegetables to ..
Tuong Ban of Hung Yen: from soybeans and toasted glutinous rice to the taste of the northern delta

Tuong Ban of Hung Yen: from soybeans and toasted glutinous rice to the taste of the northern delta

  • 18/09/2026
  • 4,976
Culture & Cuisine - Regional specialties - Tuong Ban is a thick amber-brown sauce, salty and sweet at once, with the fermented aroma characteristic of Ban Yen Nhan in Hung Yen. From soybeans, glutinous rice, salt and water, the makers build ..
Ninh Binh in two days and one night: an itinerary that is enough for a first visit

Ninh Binh in two days and one night: an itinerary that is enough for a first visit

  • 18/09/2026
  • 5,057
Travel & Backpacking - Tips & sharing - Two days and one night are enough for a first-time visitor to take in the limestone landscape, one boat trip and the historical depth of Ninh Binh — as long as you do not try to fit Trang An, Tam Co ..
What can you eat in Hanoi for a day on a budget of about 300,000 dong?

What can you eat in Hanoi for a day on a budget of about 300,000 dong?

  • 17/09/2026
  • 5,130
Culture & Cuisine - Regional specialties - Three hundred thousand dong is not a fixed figure for every occasion, but it is enough to plan a day of eating in Hanoi with breakfast, lunch, a light bite and dinner — provided you pick modest plac ..
How to make com tam with grilled pork chop: tender, fragrant, neither dry nor burnt

How to make com tam with grilled pork chop: tender, fragrant, neither dry nor burnt

  • 17/09/2026
  • 4,915
Culture & Cuisine - Cooking guides - An appealing plate of com tam needs rice that is loose but not dry, a golden-brown chop with just enough charred edge and flesh that is still moist, a clear sweet-and-sour fish sauce, and green, fra ..
The Tay table in north-east Vietnam: five-coloured sticky rice, khau nhuc and stilt-house memory

The Tay table in north-east Vietnam: five-coloured sticky rice, khau nhuc and stilt-house memory

  • 16/09/2026
  • 4,932
Culture & Cuisine - Regional culture - The Tay table in north-east Vietnam is built from sticky rice, forest greens, meat, stream fish, local seasonings and the rhythm of the farming year. Five-coloured sticky rice and khau nhuc are the ..
How to cook bo kho: tender beef, a clear glossy sauce and deep flavour

How to cook bo kho: tender beef, a clear glossy sauce and deep flavour

  • 16/09/2026
  • 4,658
Culture & Cuisine - Cooking guides - A good bo kho has beef that is tender without falling apart, sinew that has turned just translucent, carrots that keep their shape, and an orange-red broth fragrant with lemongrass, star anise and c ..
Top 10 Outstanding Dishes of Zhejiang, China

Top 10 Outstanding Dishes of Zhejiang, China

  • 15/09/2026
  • 4,811
World - World food culture - Zhejiang is located on the coast, a land of green mountains and blue waters, rich in natural resources, also known as the "land of fish and rice. " The local people place great importance on their d ..
All About Vietnamese Burial Customs (Part 3)

All About Vietnamese Burial Customs (Part 3)

  • 15/09/2026
  • 5,018
Culture & Cuisine - Regional culture - This is a common question from many families: - In a year with many death anniversaries: father, mother, grandfather, grandmother, great-grandparents, great-great-grandparents, etc., which anniversa ..
Staying and eating in Tam Coc: how to choose a base that fits your Ninh Binh trip

Staying and eating in Tam Coc: how to choose a base that fits your Ninh Binh trip

  • 15/09/2026
  • 4,758
Travel & Backpacking - Restaurant & hotel reviews - Tam Coc offers many kinds of accommodation, from guesthouses inside residential areas to homestays looking out over the fields and resorts with everything self-contained. This piece does not promote ..
How to cook pho bo at home: a clear broth, fragrant and sweet from the bones

How to cook pho bo at home: a clear broth, fragrant and sweet from the bones

  • 15/09/2026
  • 4,889
Culture & Cuisine - Cooking guides - A good bowl of pho bo does not need an over-rich broth or a heavy hand with the sugar. What you want is a clear liquid with a deep sweetness drawn from bones and meat, the scent of charred onion and ..
Japanese washoku: a philosophy of the seasons and the art of balance at the table

Japanese washoku: a philosophy of the seasons and the art of balance at the table

  • 15/09/2026
  • 4,940
World - World food culture - Washoku is not simply a list of familiar Japanese dishes. It is a way of watching the seasons, choosing ingredients, combining colours and arranging a meal so that it feels harmonious. A tray that l ..

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