A restaurant in Mui Ne combines comfort food, coffee and creativity. Tom DiChristopher swings by Joe’s: The Art Cafe to find out what the beachside buzz is all about.
France has its wine and cheese, Italy its olive oil and balsamic vinegar and Spain its ham, but the one product that defines Vietnam's diverse cuisine is by far the smelliest: sauce made from festering fish.
Farmer Thai Duc Duy, owner of Duy Lan Dragon Fruit Farm in the south central province of Binh Thuan, is well-known in some circles as the pioneer of the country’s dragon fruit exports, which is now available in nearly 15 countries in both Asia and Europe.
Hotel menus can quickly go stale, so a luxury resort in Vietnam has come up with a unique solution: ask the guests what they want to eat, every day. After consulting patrons, the main restaurant at the recently opened Princess D'Annam Resort on Ke Ga Bay, near the famous coastal Phan Thiet Town in central Binh Thuan Province comes up with a new menu card every day based on that day's fresh produce.
In Phan Thiet, Tuyen Quang Street joining Nguyen Tat Thanh Boulevard and Thu Khoa Huan Street is romantically named 'street of mist.' Hearing this name, people could think that the street is in a region with a deep valley full of mist. However, the surprising reason the street gets that name is discovered when people actually go to the street.
A fiery Cham curry is a must for visitors to Cham villages in the Mekong Delta’s An Giang and Soc Trang provinces and the central region’s Binh Thuan and Ninh Thuan provinces.
The southern province of Binh Thuan has just exported a 12.5 tonne batch of dragon fruit to the United States. This was the third batch to be exported to the US and came from the Hoang Hau Dragon Fruit Company Ltd, said Tran Ngoc Hiep, chairman of the provincial Dragon Fruit Association.
Green dragon is the name of a newly cultivated fruit. It is rather big, weighs from 200 to 500 grams, and has pink or dark-red colour. The ripe fruit looks like the kohlrabi cabbage and has an oval shape.
Binh Thuan province in the central coast is taking the final steps to export dragon fruit to the US market after its Ham Minh cooperative has been chosen by US importers as the sole supplier.
THERE'S something fishy about the village of Phan Thiet on Vietnam's southern coast. You can smell it the moment you hit town: the faint whiff of anchovy drifting from the harbour, where brightly coloured fishing boats are docked snug as sardines.
Why is a bright-red thirst-quenching fruit translated into English as green dragon fruit? Duc Hanh delves into folklore to find us a refreshing explanation . Perhaps you have tasted dragon fruit, and in this summer heat I wouldn’t blame you, but have you ever wondered why a plump luscious watery fruit had such a wicked sounding name?
Binh Thuan is a land of sunlight and sea breezes, two very fine things, but there's something more than that - thanh long fruit orchards - and during the harvest season they give Binh Thuan a special attraction. What Binh Thuan province wants is an export market for its thanh long fruit.
Vietnamese dragon fruit was given the green light to enter the US market from July 30, the Vietnam Trade Office in the US announced Monday. Approval for exports of the fruit to the US was given by the US Animal and Plant Health Inspection Service after it inspected Vietnam’s dragon fruit growing procedures.
Banh xeo, a Vietnamese-style crepe, is prepared differently throughout the country. Tourists traveling about in Vietnam are sure to encounter a different recipe, and sometimes even a different name, for banh xeo depending on which region and province they are visiting.
Think you know pho? Maybe so. But pho doesn't rhyme with "toe." Oh no.
The famed Vietnamese noodle soup, pronounced properly, sounds something like "fuh," rhymes with "duh," but with the vowel lengthened and lifted into a rising tone. "Fuh," said almost like a question, is a good approximation -- and the closest many of us will come to the correct Vietnamese.
Nuoc mam ( fish sauce), is the most essential ingredient for everyday meals and cooking in Viet Nam. It is a signature aspect of Vietnamese cuisine, and distinguishes it from Chinese cooking, which is marked by its prominent use of soy sauce. This inimitable, Vietnamese sauce is obtained through the maceration of saltwater fish and their fermentation under sunny, natural conditions. The ingredients and climate are readily available thanks to the country’s lengthy coastline and tropical forecasts.
As the sun begins to set over the resort town of Mui Ne, nearby restaurants place their freshest seafood on display upon wooden and basket boats to pique the appetites of those who pass by. Restaurants hang non la (conical palm hat) and a plethora of colorful vegetables and fruits in addition to the day’s catch on the boats to further attract the attention of hungry tourists who examine and select their favorite fruits of the sea for dinner.
The Phan Thiet fish market is full of hustle and bustle from the crack of dawn as fishermen and merchants work hard to sell a huge variety of fish they have worked tirelessly to obtain. A very young girl sits on the seaside in the sunshine to sell crabs kept in a basin in front of her. She smiles to attract customers as people gather around fishermen to select the best fish, a common market scene at any of Vietnam’s fine fishing beaches.
A fisherman in Phan Thiet sold a dark red snail gem that is as big as two-thirds of an egg yolk for VND80 million. The price had rocketed to VND350 million by the time the gem had come into the hands of the third buyer and to VND500 million before it went abroad.
In Phan Thiet, Tuyen Quang Street joining Nguyen Tat Thanh Boulevard and Thu Khoa
Huan Street is romantically named “street of mist.†Hearing this name, people could think that the street is in a region with a deep valley full of mist.
Dong is a lizardlike reptile species. You can find them around sand dunes, especially in coastal provinces of Phu Yen, Khanh Hoa and Binh Thuan. The reptile runs away very quickly when faced with danger, so people call it dong, which in Vietnamese means “to sneak out.â€
