#vietnamese-cuisine

#vietnamese-cuisine

The stall in question served one thing only: bun cha, a northern speciality of juicy chargrilled pork, cold, slippery rice noodles, sweet yet deeply savoury nuoc cham dipping sauce and fistfuls of aromatic herbs.

Bourdain emphatically called Vietnamese bún bò Huế, a spicy soup of noodles and beef, the "greatest soup in the world," highlighting its rich flavor and delightful complexity.

Brian Woo's Cô Thành in London will present vibrant, herb-filled dishes of southern Vietnam, including signature Hong Kong dishes and exclusive London specials.

Nguyen never expected a pastry to become his most famous dish. When he first started doing pop-ups under the name Jolie Laide, he was a fresh-faced, ambitious chef...

"Chef Hai embodies the essence of Hue's culinary heritage while infusing it with a global perspective. His unwavering dedication, humility and creativity have earned him this well-deserved recognition."

'Ca phe trung, or Vietnamese egg coffee, debuted in Hanoi and is a rich concoction of egg yolks, sugar, condensed milk, and robusta coffee, offering a unique texture and flavor.'

One familiar name among the vendors is local Korean barbecue chain Honey Pig, which is trying out a new 'Cupbop' concept featuring grilled meats in customizable cups.

When you're in need of physical and/or emotional comfort or just really, really hungry, there's nothing better than a steaming hot bowl of phở.

Lemongrass Chicken, with its vibrant marinade and sauce, offers a quick, flavorful Vietnamese-inspired meal that delights the entire family.

At Pho Tran Vu, the extensive menu presents a staggering selection with 10 types of rolls, 10 chicken soups, and 19 beef soups, ensuring variety for everyone.

The way that I like to eat is really fresh food. That ties back to a lot of the constructs of a Vietnamese dish: There's always something funky, something fresh, maybe something braised, and rice.

Instead of relegating the sauce to a mere condiment for dipping, nước chấm can also enhance batters by adding spicy depth to the dough.

A lot of the fusion really makes sense. Onion, cilantro, both are big in both cultures. Mexican cuisine has a lot of stews, and in Vietnamese culture, there are a lot of stews as well.