Cuisines - Vietnam Cuisines

  • Attractive rural market

    Attractive rural market

    More than 100 dishes provided by 11 tourist units in the city centre were an original feature of rural Vietnam's culinary culture at the Danang Tourism and Culture Festival 2004. Along with specialities of the Quang people including Quang...

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  • Craft Villages

    Craft Villages

    Da Si village, famous throughout north Vietnam for its high quality knives Traditional craft villages are a longstanding convention in Vietnam as a means of supplementing income from farming – nearly always rice cultivation. Over time, the...

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  • Hue Festival

    Hue Festival

    A biennial (once every two years) festival celebrated in the former imperial capital of Hue , the Hue Festival last took place from April 7 to 15, 2012, and the next one is scheduled to occur on April 12 to 20, 2014. The Festival condenses...

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  • History of Vietnamese Food

    History of Vietnamese Food

    Steeped in history, Vietnamese cuisine is one of the jewels of South-east Asia. The style of cooking, which has evolved over many centuries, is a wonderful blend of Chinese and Asian spices, flavours and techniques, fused with the ingredients and traditions of classic French food. The result is a wealth of uniquely flavoured, mouthwatering dishes that almost no other country can claim. Vietnamese cuisine does share features with that of its near neighbour, particularly in the use of coconut,...
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  • The Kitchen Gods going to heaven

    The Kitchen Gods going to heaven

    There is a popular belief in Vietnam that Tao Quan, the Three Kitchen Gods, are present in the kitchen of every home. These gods observe everything that takes place there. At the end of the lunar year, on the twenty-third day of the twelfth month, they depart to Heaven to inform Ngoc Hoang, the Jade Emperor, supreme divinity of the Taoist Heaven, of their owner's affairs during the year round. On that day Tao Ouan are offered the best of food and spices and are presented with gifts of...
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  • The Origin of Bánh Dày and Bánh Chưng

    The Origin of Bánh Dày and Bánh Chưng

    The Origin of Bánh Dày and Bánh Chưng Years ago, Emperor Hung Vuong had many sons. Some pursued literary careers. Others excelled in martial arts. However, the youngest prince, named Tiet Lieu, loved neither. Instead, he and his wife and their children loved the countryside, where they lived and farmed the land. At the end of one year, Emperor Hung Vuong met with all his sons and announced that whomever among the princes that brought him the most special and unusual...
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  • Legend of the water melon

    Legend of the water melon

    Once upon a time, the sixth son of King Hung Vuong the Fifth named An-Tiem disobeyed the King's order and was exiled to a deserted island. The Prince had to build his own shelter, dig a well for water, and fish and hunt animals for food. One day, he found a green fruit as big and round as a ball. He split the fruit into halves and found the inside of the fruit red. He dared not eat it because he was afraid it was poisonous. Days passed and the dry and sunny season came. It was so hot...
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  • The typical Vietnamese family meal

    The typical Vietnamese family meal

        A typical meal for a normal Vietnamese family would include:     A carmelized meat or fish dish     A stir-fried vegetable dish     A large bowl of rice to share amongst the family (each person has their own small bowls and wooden chopsticks)     Small bowls of fish sauce and soy sauce     A large bowl of soup to share amongst the family (as typical in Vietnamese cuisines the soup is most often...
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  • Typical Vietnamese Foods

    Typical Vietnamese Foods

    Vietnamese food is quite unlike any other food in Southeast Asia. It�s even quite different from China. Overall it�s a blend of Malay, Indian, French and influences and incorporates baguettes and pate from France; and curries and chilies from India. Recently voted by health experts as the world’s healthiest food, Vietnamese cuisine mixes grilled meats, fresh vegetables, cold noodles, and all kinds of seafood dishes spiced with tamarind and chili. Available at all hours of the...
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  • Hoi cake

    Hoi cake

     Hoi cake is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat. Origin Hoi cake is originated from the Bình Định Province of...
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  • Nuggets

    Nuggets

    Nuggets(Cốm), or green rice, is a dish in Vietnamese cuisine. It is not dyed green, as can be done with pandan, but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.[1] Cốm is seasonal dish associated with autumn. It can be eaten plain or with coconut. The taste is slightly sweet with a nutty flavor. A traditional pastry, bánh cốm (green rice cake) is made using cốm with mung bean filling. Cốm is often offered to...
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  • Pudding

    Pudding

    Pudding(Tiết canh) is a traditional dish of blood and cooked meat in Vietnamese cuisine . The most popular is tiết canh vịt, made from raw duck blood and duck meat. In rarer instances, tiết canh chó, made with dog blood and meat also exists, especially in the northern parts of Vietnam. Typical preparation The freshly drawn blood is collected in a bowl, and prevented from premature coagulation ( hãm huyết ), by mixing it with some fish sauce of...
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  • Cay Cake

    Cay Cake

    Cáy cake is a variety of cake made in the Thai Binh Province of northern Vietnam. It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard. The mixture is roasted and ground, then put into a square box. It resembles the eggs of the còn cây,a small crab in northern Vietnam which lives in rivers and rice paddies, from which this bánh derives its name. Cay cake is traditionally served with tea.
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  • Tét Cake

    Tét Cake

    Tet cake is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a meat or vegetarian filling (such as mung beans), then boiled.video After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. Etymology Although tet cake are made and consumed during Tết (the Vietnamese new year), the "tét" in the food's name literally means "sliced"...
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  • Mooncake

    Mooncake

    Mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅; pinyin: yuè bĭng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (Zhongqiu). The festival is for lunar worship and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals. Typical mooncakes are round...
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  • Che troi nuoc

    Che troi nuoc

    Che troi nuoc (or sometimes is called Chè xôi nước) is a Vietnamese dessert consisting of balls made from mung bean paste wrapped in a shell made of glutinous rice flour. The balls are served in a thick, sweet clear or brown liquid made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds. Two northern Vietnamese desserts, bánh trôi (also called bánh trôi nước) and bánh chay, are...
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  • Coconut candy

    Coconut candy

    Coconut candy most commonly refers to the candy produced in Bến Tre province, Vietnam, made with coconut milk and coconut cream. The Ben Tre Province is nicknamed by Vietnamese as the "Land of Coconut" (Xu Dua). The Vietnamese term for coconut candy is "kẹo dừa", with kẹo = candy and dừa = coconut. Coconut candy was originally associated with Mo Cay, a small township within the Ben Tre province. Manufacturing process The production of coconut candy starts with the grating of fresh...
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  • Douhua

    Douhua

    History Tofu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu and uncongealed tofu pudding, etc.[1] Vietnamese cuisine In Vietnam, it is known as tàu hũ nước đường, tàu hũ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam: Northern region- it is...
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  • Tangyuan (food)

    Tangyuan (food)

    Tāngyuán is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan can be either small or large, and filled or unfilled. They are traditionally eaten during Yuanxiao, or the Lantern Festival.[1] Name Historically, a number of different names were used to refer to tangyuan. During the Yongle era of the Ming Dynasty, the name was officially settled as yuanxiao...
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