Vietnam Cuisine

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Ho Chi Minh City

Binh An Village Saigon is a step away from the bustling city for you to enjoy your next lunch or dinner by the Saigon River ...

Ca kho to (Dry-boiled catfish)

Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. ...

Ca tai tuong chien xu

"Tai tuong" fish is classified as a kind of luxurious food-stuffs. The fish is as white as chicken, delicious and sweet smelling but not crushed. ...

Cashew fruit (Hat dieu)

This Brazilian fruit looks like a squishy apple with an odd-looking stem growing out of it. Now aday it is grown from Hue to the South of Vietnam, most concentrated in Highland like Komtum, Dalak....

Corossolier (Mãng Cầu Xiêm)

The corossolier is a close relative to the sweep-sop. In terms of size, the fruit is substantially larger than the sweet-sop with some fruits weighing as much as 1.5 kg ...

Durian (Sau rieng)

You may wonder why this kind of fruit has to bear such a austere name sau rieng (ones'own sorrows). If you are curious enough, let's travel to orchard provinces in southern Vietnam and the locals are likely to recite to you an immortal love story ...

Goi Buoi (Salad of shaddock)

Goi buoi is available at the majority of famous restaurants in Ho Chi Minh City. ...

Lau mam (Mixed vegetable and meat hot pot)

At present, Lau mam folk dish in the past hundred years - become a luxurious specialty in the South ...

Xoi chien phong (Bloating fried sticky rice)

A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs ...

Yellow Apricot Flower (Hoa Mai)

If the peach flower is the symbol of Tet in the north, then the yellow apricot flower is its counterpart in the South. The yellow apricot flower belongs to the family of hoang mai (meaning “yellow apricot” in Chinese), which is a forest plant. ...

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