Culture & Cuisine
Ninja fish specialties quy
Culture & Cuisine - Regional specialties - According to many fishermen, fish ninja detected long but it only appeared a few years back on the menu restaurants, pubs in Xuan Dieu Street, Single ... beachside Tran Quy Nhon. After only a short ..
- 25/12/2014
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RICE WINE
Culture & Cuisine - Regional specialties - Coal or rice wine also has other names: "Do sticky " is a familiar beverage northwest of the people in general and people in particular Lai Chau. This is a unique wine should not only brewed distill ..
- 25/12/2014
- 1,259
Eat seafood again and again in Da Nang
Culture & Cuisine - Regional specialties - Chip chip discharge steamed, grilled scallops or crab roasted tamarind onion is the signature dish of this coastal city that just hearing the name, many customers felt cravings. [ br] Thanks to the ..
- 25/12/2014
- 1,690
The gift named Dalat
Culture & Cuisine - Regional specialties - jam, fresh fruit juice, strawberries, crunchy pink, flowers are the specialties you can buy as a gift when traveling in this city of dreams. located on Lam Vien plateau Central Highlands, Dalat poet ..
- 25/12/2014
- 2,128
Salted rice picky Hue
Culture & Cuisine - Regional specialties - The Vietnamese capital frugal eating, listening to salt rice, it is easy to relate to meals "salt fish pickle vegetables frugally " that homeowners often invite guests courtesy visit from home. But ..
- 25/12/2014
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Southern delicacies. Part 1: Ba Ria - Vung Tau
Culture & Cuisine - Regional specialties - Banh Khot, grilled octopus, stingrays soup, duck soup ... delicious food is not to be missed when you travel to the coastal city of Vung Tau. City Beach Vung Tau is not only known as a beautiful tou ..
- 25/12/2012
- 2,215
Northern delicacies. Part 5: Henan
Culture & Cuisine - Regional specialties - Cake Roll Ly Referring to Henan specialty, can not ignore the rolls Phu Ly. Bread rolls which are familiar formula Ha Thanh people, but unlike rolls Thanh Tri, Nam Dinh Channel rolls village ... Phu ..
- 25/12/2012
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How to cook bun rieu cua: fragrant, with the crab curd in soft clouds and a clear broth
Fish sauce on the table across the three regions: from how it is mixed to what it is eaten with
Cao Bang banh cuon: a thin rice sheet eaten with a bowl of hot broth on the frontier
How to cook Vietnamese chicken curry: gently rich, tender meat and potatoes that hold together
The coastal kitchen of central Vietnam: grilled fish, fermented sauce and getting through the storm season
Bánh cuốn across the three regions: the same thin sheet, a different way of eating it
How to make cha gio that stays crisp, with an evenly cooked filling and no split wrappers
What is it about a Vietnamese rainy-season meal that people far from home never forget?
Banh cay from Thai Binh: from toasted sticky rice and malt syrup to a sweet beside the teacup
How to make fresh spring rolls with prawn and pork: neat, firm and without tearing
Why do Mekong Delta kitchens so often combine sweet, sour and hot in one dish?
Central Vietnamese breakfasts: small servings that still carry enough energy
The northern Vietnamese Tet table: from the pot of banh chung to the first family meal of the year
How to cook mi Quang with chicken: deep flavour, noodles that hold and just enough broth
Banh da cua of Hai Phong: red noodles and a bowl of crab broth with the port city's character
How do home meals differ across Vietnam's three regions in what is chosen and how it is seasoned?
How to make Hanoi bun cha: deeply fragrant, tender meat and a balanced dipping sauce