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Vietnamese food – region by region

November 16, 2016 6:56 pm

Vietnamese food is about to go mainstream. Our thirst for culture, craving for travel, and insatiable appetite for clean eating means that Vietnam’s unique blend of exotic, fresh and health-conscious cuisine offers something for everyone. For many of us, the first thing that comes to mind when we hear ‘Vietnamese cuisine’ is rice. Since Vietnam is known as the ‘rice bowl of the world’, with over 6 million tonnes exported globally, it’s a fair association. This staple of many Asian diets comes in many glorious forms - Vietnamese cuisine boasts delicious, steaming broths fortified with silky rice noodles; succulent spring rolls encased in delicate rice paper; broken rice (Cơm tấm); sticky rice (Xoi); burned rice (Cháy); steamed rice dumplings (Bánh tẻ), and too many more to list.

But rice - varied and complex as it...

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