Every bowl of phở offers a multisensory experience. Aromatic spices perfume the savoury complex broth, while tender meat and soft noodle contrast with crunchy fresh herbs and vegetables. If you’re a newbie to phở, let’s go...
Trứng vịt lộn are duck eggs that have been fertilized and incubated for 16 to 19 days. As a result, when you break one open, you’ll be likely to see an embryo...
The Origins Of Cơm Tấm (Vietnamese Broken Rice)
Cơm tấm is made from gạo tấm (broken rice), with toppings such as grilled pork chop and steamed egg meatloaf served with sweet and tangy...
The Origins of Xôi
Xôi (sticky rice) is an umbrella term that encompasses all Vietnamese dishes with glutinous rice (or sticky rice) as the base. According to Professor Nguyễn Hùng Vỹ, who specializes...
No one knows when Vietnamese people started to consider roll dishes as an indispensable part of their diverse and attractive cuisine or in what context they were created. However, it is undeniable that roll dishes really...
In the near future, your neighbourhood's favourite Vietnamese restaurants may look different, with two-meter markers on the floor and hand sanitizer prominent on the table next to the condiment set. The dining room may be half-empty, with...
While most scholars agree on when phở first came about (in the early 20th century), its history remains debatable, due to the complex cultural interaction between Vietnam, China and France during the French colonial times.
