Việt Nam News

With Pan Pacific Hanoi’s Sous Chef Tăng Quang Hải

For villagers, weaving with 'tế' fern is not just a way to earn a living. It is a link between past and present, holding together the pride and memory of generations.

For the Khmer community in the Mekong Delta province of An Giang, the Bảy Núi Ox Racing Festival is a cherished cultural tradition, and its ox jockeys are the proud guardians of a heritage passed down through generations.

This restaurant delivers quickly and can handle even the hardest-to-please diners.

For the first time in decades, the red-brown sails of traditional three-plank sailing boats are once again catching the wind over Hạ Long Bay, reviving a maritime tradition long thought to have disappeared.

Translator Phương Huyên talks to Lâm Hạnh about the book Chuyện Con Mèo Dạy Hải Âu Bay and her enduring passion for nurturing a love of reading.

With chef Pier López of YUNKA - Nikkei Cuisine & Cocktails

Đà Nẵng Museum of Chăm Sculpture Director Lê Thị Thu Trang spoke about the museum's initiatives to bring its heritage closer to contemporary audiences.

If you're ever in Georgia craving the comforting flavours of Việt Nam, or in desperate need of medicine for the damage you inflicted on yourself with a night of chacha, visit PhoBo Georgia.

The Mekong Delta province of Đồng Tháp is accelerating digital transformation across its tourism sector, using smart technologies ranging from QR codes and virtual reality tours to AI-powered services to enhance visitor experiences and attract a record 4.7 million visitors in the first half of 2026.

Việt Nam's strength lies in its diversity of flavours, but the opportunity is to translate that into repeatable, high-quality formats that can expand both regionally and internationally.

With executive sous chef Tống Đăng Khoái of Movenpick Hotel Hanoi

Net fishing has been passed down through many generations here, providing fresh seafood for local families while supplementing their incomes.

Sushi Tiger has arrived in Hà Nội with its signature conveyor-belt sushi concept, turning dining into a lively experience. Set within the city’s Japanese dining scene, it offers a playful way to enjoy sushi beyond the usual à la carte format.

Traditional arts are often seen as relics of the past. At Cadao Collective in Hà Nội, however, water puppetry, xẩm and ca trù are being reimagined for today's audiences without losing their cultural soul.

For generations, the sedge mat has been a familiar presence in Vietnamese homes. Today, the tradition continues, with skilled hands and modern machinery working together to keep the craft alive.

With executive sous chef Tống Đăng Khoái of Mövenpick Hanoi's O Macanese Restaurant

More than 1,400 sets of martyrs’ remains have been recovered and tens of thousands of DNA samples collected during the first four months of Việt Nam’s nationwide “500-Day Campaign”, marking significant progress in efforts to identify fallen soldiers whose identities have remained unknown for decades.