Back in 2014, amid the weekly cycle of news, a particular image was more striking than most: Doctor and Professor Ngo Bao Chau stood in the middle of a makeshift classroom in a rural village in Thai Nguyen Province while teaching local kids.
Despite being only 20 years old, when Nghi Dao Kinh took the stage at Vietnam’s Shark Tank, she made an instant impression.
Every foodie who has visited the island-nation of Singapore has probably heard about about a local specialty known as Hainanese chicken rice. With a Michelin star and Michelin Bib Gourmand title, two extremely popular chicken rice stalls draw awe of how a simple commoner’s meal managed to leap to international stardom in such a short span of time.
Succulent chicken ensconced in light, crispy buttermilk batter harmonizes with crunchy kale and cashew slaw with sriracha mayo for a complex balance of spicy, rich and subtly nutty flavors.
Nha Trang has been a favorite weekend getaway for Saigoneers for decades thanks to its sweeping beaches, blue waters, cool climate and fresh seafood.
A plan by Saigon authorities to make the city motorbike-free by 2030 is getting closer to becoming a reality.
The accelerated urbanization of Saigon has led to the rapid metamorphosis of its landscape. This process, however, is hardly evenly distributed. While residents living in the inner city's center enjoy the convenience of having a variety of transport infrastructures that makes getting around an easy task, the same is not always true for dwellers in the outskirts of the city.
A grin creeps across the face of East West Brewing Co.’s executive chef Matt Venzke when he recalls the first time he ever had Vietnamese food.
While some of Saigon's most extreme changes over the years have occurred in suburban areas like District 7 or Binh Thanh, central District 1 is obviously no stranger to transformations either.
Before modern roads and bridges connected the Mekong Delta with Saigon, its tangled network of rivers, canals and swamps isolated it from the rest of Vietnam and a vibrant cuisine reliant on the area’s bountiful seafood, fruit and vegetables arose.
My earliest memory of ice cream in Saigon involves savoring Kem Bach Dang’s renowned kem trái dừa: scoops of coconut ice cream in a coconut husk topped with an assortment of fresh and jammed fruits.
The sturdy wood homes with Japanese support joists, Chinese tiled roofs, French louvered shutters and bright yellow walls that line Hoi An’s lantern-lit stone streets, canals and bridges are relics from the city’s unique history of foreign influence.
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