Grilled fish rice paper a signature Quy Nhon dish

Grilled fish rice paper a signature Quy Nhon dish

Grilled fish rice paper, eaten with Vietnamese coriander and chili sauce, is a delicacy distinctive to coastal town Quy Nhon. (Apr 11, 2021 21:55:28)

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NDO/VNA - The ginger ‘jam’ made in Kim Long Ward, Hue City, in the central province of Thua Thien-Hue, stands out for its authenticity and absence of additives. The specialty is consumed in large amounts during the Lunar New Year (Tet) festival. 

Chef promotes the quintessence of Vietnamese cuisine

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NDO – Starting from its first video posted more than one year ago on the traditional food offerings of the Vietnamese people during the Tet (lunar New Year) festival, the YouTube channel Bep Nha Chau (My Family’s Kitchen) by chef Nguyen Phuong Hai has uploaded nearly 130 vlogs introducing viewers to the essence of Vietnamese dishes across the country, making it a favourite place for lovers of Vietnamese cuisine. 

Cylindrical ‘chung’ cake wrapped in ‘chit’ leaves

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NDO – Nhan Dan (People) reporter Duong Van Muu relives his childhood memory of making long ‘chung’ (glutinous rice) cakes wrapped in ‘chit’ leaves, a variant of the square ‘chung’ cake which is more popular in the northern region. The cake is a traditional cake enjoyed by his villagers on the occasion of the Lunar New Year (Tet). 

Traditional Tet food offerings to ancestors

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NDO/VNA – During the Lunar New Year (Tet) festival, each ethnic group in Vietnam has its own culinary specialties that reflect the culture of their people and are used as offerings to worship their ancestors. 

Black glutinous rice cake: A unique dish of Tay ethic people in Lao Cai

  Feb 07, 2021 16:26:04
NDO – Black ‘chung’ (glutinous rice) cake, made with the ashes of nuc nac trees, is an indispensable dish of Tay ethnic people in Bac Ha District, Lao Cai Province, during their Lunar New Year festival. 

Molded rice cakes make for a sweet Tet in central Vietnam

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Days before the Lunar New Year, batches of traditional rice cakes are popping from the mold in non-stop thuds echoing across An Lac Village of Quang Nam Province. 

Xoi Ngu Sac (five-coloured steamed glutinous rice)

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Almost all tourists are drawn by “xoi ngu sac” (five-coloured steamed glutinous rice)’s irresistible attraction, an eye-catching appearance with five vibrant colours. 

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Sour pork is a specialty of the Muong ethnic minority group in Thanh Son district, Phu Tho province, in Vietnam’s northern region. This dish is a mainstay of the Muong people’s Lunar New Year festivities. 

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“Bun suong”, a Tra Vinh-style noodle soup

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Wild black-jack flowers, an intriguing salad addition in Vietnam mountains

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Vietnamese culinary culture introduced in Laos

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Ha Tinh’s unique steamed rice rolls with spring roll stuffing

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Vietnamese culinary culture promoted in Argentina

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