In Vietnamese language, nướng is a cooking technique that involves cooking food on direct fire. This method is sometimes synonymous with grilling, but it can be done with or without a grill, and never with a frying pan. If the food is roasted using a frying pan, the technique is called rang, and if it’s
Read More
Fiddleheads are young fern shoots or fronds used as a vegetable, which contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. In Vietnam, there are two common vegetable ferns: rau choại (Stenochlaena palustris) and rau dớn (Diplazium esculentum). Rau choại can be found in Southern Vietnam’s Mekong Delta (its young fern
Read More
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.