Best Vietnam Food: 15 Must-Try Dishes
Best Vietnam food is defined by one core principle: maximum flavor from the freshest possible ingredients. Vietnamese cuisine balances five fundamental…
Kelly Thuy
Food editor and culinary researcher based in Ho Chi Minh City. Trained at Saigon Tourism Vocational College, with field research across nearly all 63 provinces of Vietnam. Lead author at FoodVietnamese.com since its founding. → Full profile
Banh Xeo Recipe (Vietnamese Crispy Pancake)
Prepare time: 10 min Cook: 2 hr 30 min Ready in: 2 hr 40 min Bánh xèo is a simple…
Bun Bo Hue Recipe (Vietnamese Spicy Beef Noodle Soup)
Prepare time: 10 min Cook: 2 hr 30 min Ready in: 2 hr 40 min Bun bo Hue, a renowned…
How to cook rice in a rice cooker
Rice is a staple food in most Asian households. It is made by cooking rice with just enough water until…
Calories in Avocado – Every Serving Size, the Fat Question, and What It Means for Your Diet
The short answer: 160 calories per 100g of edible flesh, according to USDA FoodData Central. Half a medium avocado weighs…
Banh La Ngai – Vietnamese Mugwort Sticky Rice Cake of the Tay People, Son La
Banh la ngai (Vietnamese: bánh lá ngải, also called bánh ngải or bánh giầy ngải) is the traditional mugwort sticky…
Lap Xuong Hun Khoi – Vietnamese Highland Smoked Sausage of the Tay, Thai and Nung People
Lap xuong hun khoi (Vietnamese: lạp sườn hun khói, literally “smoked sausage”) is a traditional wood-smoked sausage specialty of the…
Pho Chua – Vietnam’s Sour Noodle from the Chinese Border North
Pho chua (Vietnamese: phở chua) – literally “sour pho” – is a dry-tossed noodle dish from the northern border provinces…
Five-Colour Sticky Rice (Xôi Ngũ Sắc) – Lai Chau’s Natural-Dye Festival Dish
Xoi ngu sac (Vietnamese: xôi ngũ sắc, “five-colour sticky rice”) is a traditional festival dish of the Thai and Tay…