Việt Nam News

Việt Nam News and Law reporter Lê Hương speaks with Nguyễn Mạnh Duy, who has conquered three Himalayan mountains over 8,000 metres high, including Everest, about his new book.

With Chef de Cuisine James Paul Valdez Lorenzo and Sushi Chef Takanori Tanaka from JW Marriott Hotel Hanoi

A stunning cave in Quỳnh Phú Commune in the central province of Nghệ An draws visitors eager to admire the impressive rock formations sculpted by nature.

Thực Vi Thiên is the kind of place where bold Sichuan heat and classic Cantonese dishes are served the way they’re meant to be: rich, vibrant, and unapologetically traditional.

Mường heritage - if systematically preserved and integrated into tourism, education, and local enterprise - offers a practical, endogenous resource for sustainable development across the province.

From performer to director, Meritorious Artist Lê Ánh Tuyết shares her journey of shaping imaginative stage worlds for children, balancing art and family life, and forging her path as a female theatre director in Việt Nam.

The traditional festival at Bạch Mã Temple - a designated special national historical site - represents a harmonious blend of folk religious culture and royal court rituals, creating a distinctive and unique cultural identity.

With Chef Oliver Mette, director of Culinary at Hotel de la Coupole Sapa

From the design of the space to the names of the dishes, from the music to the storytelling elements, it’s layered. It’s intentional.

Musician and music director Dương Cầm tells Việt Nam News why Giấc Mơ Chí Phèo (Chí Phèo’s Dream) is more than just a show, but a step towards a ‘made-in-Việt Nam’ musical future.

Agricultural tourism is emerging as a realistic route out of poverty for Quảng Trị’s rural areas, creating livable communities that balance economic growth with the preservation of traditional values.

With Chef Sadam Khan from Baba’s Kitchen

The goal is to establish Khánh Hòa as a national hub for renewable energy, with particular emphasis on implementing two landmark projects: the Ninh Thuận 1 and 2 nuclear power plants.

Bistro Tony is not ostentatious and does not chase spectacle. Instead, it offers something rarer: a relaxed, heartfelt dining experience where dishes are prepared in-house with evident care.

Le Bagne des Annamites: Les Derniers Déportés Politiques en Guyane (The Annamite Penal Colony: The Last Political Deportees in Guyane) chronicles the ocean voyage and fates of 500 Annamite prisoners during the French colonial era.

Art researcher Kevin Vương speaks with Inner Sanctum about his project and future plans of reviving Vietnamese traditional toy heritage

Trương Văn Thuận shares with Việt Nam News insights into the noodle-making process and the challenges of preserving the craft.

The craft of making the thin, chewy rice noodles used in the famous hủ tiếu Mỹ Tho dish is still being preserved in Mỹ Phong Ward in Đồng Tháp Province, where small household producers continue a tradition closely linked to one of the Mekong Delta’s best-known dishes.