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…
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
Thit Chua – The Muong People’s Fermented Pork Specialty of Phu Tho
Thit chua (Vietnamese: thịt chua, literally “sour meat”) is a traditional naturally fermented pork specialty of the Muong ethnic people…
Buffalo and La Lom – The Muong People’s Sour Leaf Buffalo Stew of Hoa Binh
Thit trau la lom (Vietnamese: thịt trâu lá lồm) is the traditional sour-leaf buffalo stew of the Muong ethnic people…
Duck and Chestnut Stew – Trung Khanh, Cao Bang’s Autumn Specialty
Vit nau hat de Trung Khanh (Vietnamese: vịt nấu hạt dẻ Trùng Khánh) is Cao Bang province’s signature autumn dish:…
Fuji Apple Vs Gala Apple
Most times when apples are being compared it is all about the sweetness, but there is more. Different apples have…
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…
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…
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…