Tầm Vị takes diners back to the glory days, with a traditional menu and homely atmosphere.
Determined to help protect the environment, Nguyễn Minh Tiến from Đức Huệ District in the southern province of Long An has created a simple method of producing drinking straws from a local wild grass called cỏ bàng.
On the Spratly’s, there are two seasons a year – the dry season from January to May and the rainy season for the rest of the year. Growing vegetables on submerged coral islands depends heavily on the weather.
Rau muống or morning glory is widely used across Southeast Asia. In Việt Nam it has been part of the rural diet from generation to generation, said Chef Phạm Tuấn Hải, who was a juror on Việt Nam’s Master Chef.
In most of the world, judges are supposed to be highly educated, even-handed and have unimpeachable character. But apparently in Việt Nam , they should also be catwalk models.
After more than 40 years studying Vietnamese, Professor Ahn Kyong Hwan’s biggest joy is introducing Vietnamese history and culture to South Korean people.
Any gourmet worth his salt knows that side-dishes are crucial value additions to most meals, and some of them are so tasty that they are as important, if not more so, than the main dish.
A study by Việt Nam’s Institute of Meteorology, Hydrology and Climate Change has suggested using aquatic plants to purify the contaminated water of Hà Nội’s
In a house sandwiched at a small stone-paved alley of southern Đồng Nai Province, a three-year-old baby girl nicknamed Nhân Thiên (Human Heaven) sat next to a slim Buddhist nun, selecting seeds to grow vegetables.