Alma Resort, which opened in May, has welcomed a fairly constant influx of Vietnamese holidaymakers since social distancing measures, aimed at curbing the spread of COVID-19, were eased a few weeks ago.
Originated in central Việt Nam, hến xúc bánh đa (stir-fried baby clams with sesame rice crackers) is an authentic dish, an easy appetiser and popular beer accompaniment.
Quán Ăn Ngon restaurant chain will be re-opened tomorrow (May 15) after three months of serious difficulties due to the global COVID-19 pandemic.
Hà An had plans to design big houses. Instead, she has become an expert in making very small models.
With her desire to improve the visual presentation of Vietnamese dishes, Meo Thuỳ Dương quit her career as a graphic designer to become a food stylist. After devoting much effort and time, Dương is now known as a famous food stylist in the country. Việt Nam News reporter Thu Ngan talks with Duong to see why she chose the career and the challenges that she faces in the 4.0 industry era.
While studying at university to become an architect, Hà An, owner and chief creative figure of the Hà Nội-based Veene Studio, probably dreamed of designing grand houses and epic constructions.
Vietnamese cuisine revolves around produce found in the paddy fields. All the molluscs that grow in and around the paddy fields find their way onto farmers' tables, and rice paddy crab is one of them.