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Navigating traffic with absurdly overburdened motorbikes comes as second nature to Saigoneers.
Two large crane statues stand atop ceremonial turtles with lotus flowers in their mouths on either side of the entrance to Villa Royale.
You know a dish is special when it can spark conversation with a stranger on a bus. Halfway through the scrumptious bánh củ cải (radish cake) from our last-minute trip to the market, I shared the other half with my mom. "You're full?" asked a lady in the bunk next to us, which was then followed by a long discussion. I came home with several handy tips on how to recreate and elevate the already flavorful treat.
Potato foam is not something you’d expect to find in Saigon, or maybe anywhere and yet here it is, on my plate, during a tasting of Qui: Cuisine and Mixology’s new menu launch.
With growth rates that could steady at 6.5% over the next decade, Vietnam's economy could surpass that of Singapore by 2029, according to a report by a Singaporean bank.
A whale with trash spilling out its busted belly, a seagull with feathers soaked in sticky oil, horses galloping in terror: a group of students circled around a computer peer over images of sculptures, searching for inspiration.
Set at canal-level, the serene coffee shop pays homage to the residents of the Mekong Delta who for centuries have built homes and communities betwixt channels, swamps and lakes.
While most people know Saigon’s water is far from clean, few grasp the severity of the contamination.
When it comes to old photos of Vietnam, Saigon - as one of the country’s leading tourist destinations in the 1960s - always dominates in terms of volume and variety. That makes this set of photos of Can Tho, taken by William Ruzin in 1968, all the more precious.
“Phu Quoc is a large, uncultivated island, apart from a few hectares of coffee plantation and the small gardens of Duong-Dong, covered throughout its whole extent by beautiful jungle which grows on a forest floor of exceptional richness and is exploitable, provided we build roads.”
“Here we go, I’m gonna do it,” I proclaim to a table of eight friends. On the tip of my chopsticks is a single ant egg, the “pearl of the forest” as some call it. Instead of ending in a dramatic burst like Japanese salmon roe, the egg deflates on my tongue with a distinct rich taste. The flavor of the protein is neither as pronounced as fish roe nor as unfathomably fatty as a coconut worm, but it’s without a doubt something unique.
“Let's get loud, let's get loud, turn the music up, let's do it!“ singer Noiichan roared while standing atop a table in the middle of the spacious Hard Rock Cafe Saigon.
