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in Dishcovery

Okra Food Bar’s Pork Chop Finds Unexpectedly Bold Flavors in Familiar Ingredients

Widely available and inexpensive, okra may not immediately come to mind when listing vegetables frequently found in memorable dishes. Yet, with enough skill and creativity, okra can anchor tastebud-ti...

in Dishcovery

Society Cafe's Cơm Xá Xíu Fine-Tunes a Cantonese Classic With New Techniques

Inspired by a Cantonese classic, Society Cafe & Dining’s char siu pork is carefully seasoned and prepared over two days, while the accompanying daikon and radish were pickled from scratch. Put togethe...

in Food Culture

At Culinary Frank's Cozy Saigon Cafe, YouTube Food Comes to Life on the Plate

“Every restaurant is a miniature society,” says Phương Phạm (Frank Phạm), a Melbourne-based Vietnamese chef and famous YouTube food blogger who recently returned to Saigon to open his passion project,...

in Dishcovery

A Mojito Made with Saigon’s Steamy Summer in Mind

Born in Cuba, mojitos have spread throughout the world and are particularly popular in tropical regions where the cocktail’s mint, lime juice, simple sugar and white rum prove particularly refreshing....

in Snack Attack

The Good, the Fresh and the Crispy: Quy Nhơn's Wondrous Cuisine in 3 Dishes

A beautiful coastline, stunning rolling mountainscapes, and multiple historic vestiges are not the only merits of Quy Nhơn City.

in Dishcovery

Classic Foie Gras with a Saigon Street Food Twist at Latest Recipe

“I like making the foie gras best; it's famous,” said Latest Recipe's executive chef Phi Công in regard to the new a la carte menu items featured at the esteemed restaurant’s Sunday Brunch. Indeed, fo...

in Food Culture

Michelin to Release Vietnam Guide for Restaurants in Hanoi, Saigon Next Year

For the first time, Saigon and Hanoi eateries will be featured in a MICHELIN Guide in June 2023. 

in Ănthology

A Singaporean-Vietnamese Couple Refreshes Hakka Offal Soup With Trứng Cuộn

When my mother, a native of Singapore’s oft-visited Chinatown, described a pork offal soup stall with meatballs that “tasted suspiciously like that vermicelli dish we had in Huế back in 2013,” I knew ...

in Food Culture

Vietnam Surpasses South Korea as World's No. 1 Consumer of Instant Noodles Per Capita

Vietnam’s penchant for mì gói has propelled us to the top position among the world’s instant noodle consumers.

in Ănthology

Charles Phan's Bánh Mì Is Not Here to Take You Down Memory Lane

“Charles Phan had more impact on Vietnamese food than any other chef in the country.” — Michael Bauer, San Francisco Chronicle.

in Snack Attack

Just a Love Letter to Saigon's Tropical Fruits

How lovely to have taste buds and to have tasty things to eat.

in Food Culture

Saijo, Huế's Sister City in Japan, Adds Bún Bò to School Lunch Program

Another step toward bún bò domination has been taken.

in Food Culture

Pack a Basket, Fill up Your Water Bottle, It's Sugarcane Harvest Season in Đắk Lắk

In March, at early dawn in M'Drắk, long baskets follow farmers to sugarcane farms to bring back wealth. The people here were in the midst of a sweaty and sweet season.

in Food Culture

In Thailand, Selling Unripe Sầu Riêng Could Land You in Jail

Harvesting durians before they are ripe in Thailand can land a first-time offender in jail for up to three years, while recidivists face even stricter sentences.

Khôi Phạm

in Dishcovery

Naengmyeon, the Korean Cold Noodles to Ward Off the Heat of Summer

As Saigon inches towards the hottest months of the year, I find myself shying away from steaming hot soups while craving a little cooling treat to ward off the heat. Luckily for Saigon’s foodies, Dist...

Linh Pham

in Food Culture

For 2 Decades, a Hanoi Family Has Kept the Fire of the Bánh Chưng Pot Burning

Much like the peach blossom or the lucky money envelope, bánh chưng is a staple part of Tết.

in Snack Attack

What We Talk About When We Talk About Tết Snacks

While Tết is filled with many traditions, perhaps nothing is more central to the holiday than the food that families prepare and share together.

in Ănthology

A Tale of Two Rượus

The first time I bought rượu, it was from Lang Giang, my tour guide in Sa Pa. We were staying in a Red Dao village known for its rice liquor production, and that night I received three water bottles, ...

in Food Culture

US Eatery Targeted by Angry Reviewers for Providing Raw Beef With Takeaway Phở Tái

Customers ordering phở tái to go were confused to receive raw beef, not understanding they were expected to cook it, and responded with cruel reviews.

in Food Culture

A Feast for Your Eyes, Ears and Soul in Culinary Frank's ASMR Cooking

Based in Melbourne, a Vietnamese chef-turned-YouTuber has been cooking up a delicious storm of homey dishes and global cuisines imbued with ASMR, inspiring home cooks to go on culinary adventures in t...