Spring rolls (or Nem, or Cha Ram) is a popular dish and has undergone a lot of modification. But whatever modification, its indispensable ingredient is black fungus or tree ear fungus. Because of its shape like an “ear of…
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There’s nowhere else like Dong Thap where there are vast lotus flower fields. There are many species of lotus as well as legends for which people have a passion. People make full use of all parts of flower to…
With rice, dexterous Vietnamese hands can make numerous delicious dishes. Among them, the common and modified one is “steamed rice flour”: if soft, we can have “banh uot”, “banh cuon”; if put in the sun, we can have dried…
About the land reclamation process of the Southern Region, writer Son Nam wrote, “Our country’s land reclamation process by inelegant farmers is very special: slow and gentle.” Therefore, their way of living is also tolerant like the immense rivers…
The spring roll is considered the most common dish on banquet tables from the North to the South of Vietnam. Spring rolls are called “cha gio” in the South, “nem ran” in the North, and “cha ram” in Central…
A French culinary magazine has analyzed the key difference between Vietnamese and Chinese cuisines in that Vietnamese dishes often combine “salty-sweet”, whereas Chinese dishes favor the match of “sour-sweet”. Hence, the greater gap is recognized, as we learn that…
The spring rolls with fruit and matcha is humorously called “abroad spring rolls” by the members of the Golden Spoon Awards. In fact, when they are embarrassed because they cannot find rice paper or Pia cake skin layers to…
Nowadays, the crab bologna has become a very familiar dish to foreign diners who love Vietnamese cuisine. A variety of names of crab paste, such as Sa Dec crab bologna, paddy crab bologna, sea crab bologna, and Hue crab…