Quán Ăn Ngon and Ngon Garden, the two culinary trademarks of Phúc Hưng Thịnh Company
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.
Rau bí or pumpkin buds are a popular ingredient in many dishes in Việt Nam but the best is rau bí xào tỏi (stir fried with garlic), said Phạm Tuấn Hải, a former judge on Việt Nam Master Chef.
Gà nướng đất sét (grilled chicken wrapped in clay) is a delicious speciality of Việt Nam’s southwestern region thanks to its special and aromatic flavour, according to culinary expert Lê Kim Chi.
Twenty years ago, Nguyễn Hồng Vân opened her restaurant in an alleyway close to her home. From the outside looking in, it really doesn’t look much.
Chè is a dessert to be enjoyed with friends, family and work colleagues anytime of the day. One popular choice when choosing which particular sweet soup you want is chè sương sa hạt lựu, or rainbow dessert.
Tasty, filling and flavourful are the three key ingredients to any meal, which is why it shouldn’t come as a surprise that you’ll find xôi xéo being eaten at any time of the day.
Việt Nam has a rich variety of hotpots from seafood and chicken to beef, but among them lẩu cua bầu (sea crab with squash hotpot) is a favourite of Hanoians when winter comes.