A refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on its own and certainly crunchy.
“Mang dang” is known as not only a favorite main ingredient for a lot of specialties of Hoa Binh but also a specialty on its own
Moss is not only something that grows on the rocks around Son La but also a unique dish of this region
Vietnam is a tropical country with hot climate so Canh chua is one of the most popular dishes in Vietnamese people’s diets.
“Canh cà tím” is usually served with steamed rice or good on its own.
“Canh hến” should be eaten while it is still hot and can be served with pickled eggplant and streamed rice.
Prawn has a lot of nutrition and when cooked, it will create sweetness and delicate taste for dishes.
“Canh cua” is a simple, natural dish in the treasure of Vietnamese cuisine. The sweetness, the coolness along with somewhat viscosity of “ rau đay” (pot-herb) and “ mùng tơi” ( malabar nightshade) create the wonderful taste that reminisce us about the native land and childhood.
“ Canh” made with “ rau ngót” is quite simple to process , moreover “ rau ngót” (Sauropus androgynus) is a herb medicine which has many useful applications for our health. Rau ngót is often cooked with ground pork, which can be served on everyday basis.