When searching for top dishes to try in Đà Lạt City in the Central Highlands province of Lâm Đồng, the phrase bánh căn (custard cake) comes up a lot.

With natural food becoming increasingly popular in Viet Nam, one of HCM City’s better-known vegan eateries is offering tasty food at inviting prices. My Duyen reports.

In the days leading up to the Lunar Year of the Dog, Sofitel Legend Metropole Hanoi will host a festive open-air bazaar featuring more than a dozen stalls selling gourmet foods and beverages, designer clothing and handmade gifts.

Among the myriad Vietnamese dishes made with rice, be it main courses, side-dishes or snacks that are meals in themselves, the softest gluey texture belongs to the bánh giò (rice dough dumpling with minced pork and wood ear mushrooms inside).

The People’s Committee of the southern province of Trà Vinh has decided to call for investment worth VNĐ710 billion (US$31.5 million) to develop the local food processing sector.

If rice is a staple of Vietnamese daily meals, then giò (Vietnamese sausage) is considered the staple of special occasions, such as Tết (the Lunar New Year), wedding parties and ancestors’ death anniversary.

With a history stretching back thousands of years, bánh cuốn (steamed rolled pancakes) still proves to be a popular choice for diners in Việt Nam, and has even inspired some of the country’s renowned writers.

“Vietnamese sandwiches” are what foreigners sometimes call these delicious handheld meals. But for those who have visited the country, they may not forget the street food’s Vietnamese name: bánh mì. 

Daesang Corp, a South Korean food-making conglomerate, has yet to complete its purchase of an almost full stake in Vietnamese sausage producer Đức Việt Food Joint Stock Company, which was rumored to be finished by August 5.

Daesang Corp, a South Korean food-making conglomerate, has yet to complete its purchase of an almost full stake in Vietnamese sausage producer Đức Việt Food Joint Stock Company, which was rumored to be finished by August 5.