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Khanh Hoa ‘green caviar’ specialty available year-round
Once a humble dish tied to coastal communities, sea grapes have become a famous Khanh Hoa specialty, gracing urban family tables with their crisp, refreshing taste and rich nutrients.
Fish-sauce disputes highlight unclear laws on product authenticity
Agencies face challenges in handling disputes related to “traditional fish sauce” due to the lack of official legal definitions for “traditional fish sauce” and “modern fish sauce”.
Vietnam’s earthy gem: Sweet, crunchy, and packed with health benefits
Harvested from wetlands, this crisp tuber adds a refreshing touch to meals and teas.
Jamun frenzy in An Giang: Black-staining fruit sparks local obsession
The wild-growing jamun in An Giang attracts visitors each year with its unique taste and cultural roots.
Buffalo meat with lom leaves: A must-try northern Vietnamese specialty
A Muong ethnic specialty, buffalo meat cooked with lom leaves is a flavorful dish from northern Vietnam. With its tangy, refreshing taste, lom is a key ingredient in many regional recipes.
The secret behind Thai Binh’s ‘hammock’ carp, a dish of patience and tradition
In Diec Village, only those with exceptional culinary expertise can prepare hammock carp, a dish requiring a year of preparation and up to 12 hours of cooking.
