They are warm, soft and steamy and can be found the length and breadth of Vietnam. Emily Arnsten takes a look at what’s inside these fluffy little treasures.
White rice noodles, barbecued meatballs and pork belly, salad greens, fish sauce, spring rolls, chilli and garlic. The ingredients for bun cha. But far more goes into this popular dish than just the food.
If you like your noodle dishes to come with a smell, then look no further than bun dau mam tom. Get your nose around it, and it tastes amazing.
The streetfood concept from three different regions of the country served up in a restaurant setting has proved popular for years. So, how well is it executed? Our mystery diner visits one of its main proponents — Ngon Villa.
Street vendors on bicycles can be found the length and breadth of Vietnam. We speak to four two-wheeled vendors to find out more about their lives and why they do what they do.
Everybody loves a donut, well, most of the time. Edward Dalton hits Hanoi’s Old Quarter and chats to the dealers of these doughy delights. He also finds himself on the end of some sticky feedback.
A variation on Vietnam’s national dish, these days the once malignedc chicken pho is as much loved as the original.
Food preparation, contaminated ingredients and local cuisine.