Việt Nam News

The work is not only creating economic value from agricultural by-products. For the people behind it, it is also a way to promote green living, preserve Vietnamese identity and explore sustainable creativity.

With Chef Nguyễn Như Cường, head chef at Madame Lam Restaurant, who brings a contemporary interpretation to Cơm Tiến Vua, a dish inspired by the refined culinary traditions of Vietnam’s royal cuisine.

A new immersive tour in Hà Nội is offering audiences a chance to step behind the stage curtain, meet tuồng artists and discover the symbolic language, movements and traditions of one of Việt Nam’s traditional theatre forms.

The variety of the menu, the effort to keep things as authentic as possible, and the undeniably Greek instinct of a man who takes pleasure in working the room made it more rewarding than I'd care to admit.

With Chef Kiên Huỳnh

Rooted in centuries of artistic tradition, Vietnamese theatre is embracing new forms of creativity, technology and audience engagement as it seeks a stronger place in contemporary cultural life.

The beach city of Đà Nẵng has successfully organised HORECFEX Việt Nam, a technology and innovation forum for the hotel and tourism sectors, for three consecutive years. Nguyễn Đức Quỳnh, chairman and founder of HORECFEX Việt Nam, tells Việt Nam News about the event.

Dinh Cậu Shrine has long been a spiritual place for local residents, particularly fishing families, while visitors are drawn by the old shrine, the sound of the waves and the wide view towards the western horizon.

We chose Mật Retreat for its proximity, landscape and comfortable bungalows lying by a small lake. Mật Kitchen has a long list of local delicacies, from hill chickens, Gâm River catfish and free-range pigs to spring fish, buffalo meat and beef.

Now housing more than 10,000 specimens collected since the 1990s, the museum offers a miniature version of the vast forests of the Central Highlands in the heart of Đà Lạt.

While technical stunts define circus, People's Artist Tống Toàn Thắng believes prowess alone cannot sustain long-term value. Amid the cultural industry drive under Resolution 57, he shares his vision on embedding acrobatics into storytelling and blending technology with national identity.

With Executive sous chef Tống Đăng Khoái of Mövenpick Hanoi Hotel

What should HCM City look like when today’s children become grandparents? The answer may be impossible to predict, but the choices the city makes today will shape the place they inherit. Bồ Xuân Hiệp reports.

MONO Coffee Lab’s pivot into food feels less like a trendy side hustle and more like a natural evolution.

Đoàn Minh Châu, an overseas Vietnamese information expert, came up with the idea of creating a Vietnamese whiskey brand using local ingredients while spending time in Việt Nam during the pandemic. Châu talks to Việt Nam News reporter Công Thành about the development of his new brand.

Following its merger with neighbouring Quảng Bình Province last year, Quảng Trị has expanded significantly, bringing together a unique mix of assets, from coastal areas and islands to forests, cave systems, cultural heritage and revolutionary history, alongside tourism products of international standing.

A spaceship-themed museum in downtown Hà Nội invites visitors to explore the spices behind Vietnamese phở through sight, smell, touch and sound. Blending culinary heritage with digital and physical technologies, the immersive space offers a new way to discover familiar ingredients and lesser-known flavours.

With executive sous chef Tống Đăng Khoái at O Macanese Restaurant, Mövenpick Hotel Hanoi Centre