Việt Nam News

Making beautiful garments with flax has for long been a way of life for the Mông; now, it is offering them a stable livelihood, Lương Thu Hương reports.

Starting from scratch, a Mekong Delta farmer learnt everything he could about growing oranges and decided quality was more important than quantity. It paid off big time, report Minh Tuấn & Hà Nguyễn.

As year’s end is approaching, indulge yourself in a new dish with deputy chef Nguyễn Chí Chung of Silk Road Restaurant. Stay warm this weekend!

Vị Quảng Restaurant brings the authentic, distinctly strong taste of Đà Nẵng cuisine to the heart of the capital city, Nguyễn Mỹ Hà reports

A graphic design graduate of the HCM City University of Architecture, Nguyễn Công Trí now devotes all his energies to his  "big love" – fashion. He is the only Vietnamese member of the Asian Couture Federation.

Ebooks are a new, inevitable trend, but a majority of Vietnamese readers prefer printed books. The market will accommodate both, but the most important thing is to promote a reading culture and develop ebooks as a means to promote print books, academics and experts tell Hong Van.

The Trà Sư cajeput forest offers a captivating respite from urban madness, Bùi Quỳnh Hoa finds.

In three years, the merry expats behind last weekend’s Quest Festival have built it into something improbable, a force bringing sleepover music festival culture to Viet Nam and infusing it with Vietnamese culture. They also throw quite a party. Max Marshall has the story.

Located on Lê Quý Đôn Street in HCM City’s District 3, Ryu Gyong Restaurant offers a variety of dishes from North Korea.

Phàn Giào Huẩn, 31, a man of Mông ethnicity in the northern province of Hà Giang’s Thuận Hòa Village, is not an artisan but has become rich through his artworks carved from waste wood.

A seminar on how to become a start-up nation and the role of universities was held on Nov.4 by the National Economics University. Dr. Harald Von Korflesch, vice president of the Koblenz-Landau University in Germany, talks Ha Nguyen through the issues of entrepreneurship.

Artisan Nguyễn Văn Tuấn has been determined to preserve and promote bas-relief, the tradtional craft of his hometown, for decades. Utilising the special materials of bas-relief, he has created beautiful 3D pictures. Lương Thu Hương reports.

A group of young people in Hà Nội are auctioning artworks painted on stone to raise funds for children in Việt Nam’s disadvantaged regions

This November, chef Szurek brings you a new surprise. Considered a French classic, seared foie gras has made its way into the hearts of gourmands with its rich texture and buttery taste. Combined with tomato tatin, seasoned with balsamic vinegar and plated with langoustines, this dish balances rich and light flavours.

Đàn bầu, made from a dried gourd, a metal string, a wooden rod and a sound board, has been part of Vietnamese culture and society for hundreds of years. The soulful sounds are said to resemble the Vietnamese language, and conjure images of home for those far away, Hồng Vân reports.

Phạm Tuấn Hải is a culinary expert, a passionate chef, a three-season Masterchef judge, owner of many restaurants and author of many books. Hai tells Hồng Vân that his latest publication, Trở về với cốm (Come back to cốm), aims to preserve as well as introduce traditional dishes.

A self-managed POW Museum tells stories of barbaric torture and astounding courage

Books of late author Đoàn Giỏi, a guru of southern literature, reprinted as nation celebrates his 91st birthday