Vietnamese Food

Grilled shrimp paste, which has been roughly translated in Vietnamese as chao tom, was originally created by the ingenious cooks for the imperial kitchen in Hue. Walking along some streets and stopping at one grilled shrimp paste vendor in Hue, Hanoi or Saigon will give you the chance for tasting that dish with unforgettable flavor!

The bountiful southern provinces are always known for their elegant dishes which combine the interesting local specialities with simple yet demanding cuisines.

Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor. As a popular dish, La Vong grilled fish pie is indeed a remarkable culinary invention.

In Hue city, the former citadel of Vietnam, it doesn't take you a lot of money to dine like a King! Hue beef noodle takes its origin from the Royal Hue City of CentralVietnam.The broth is from beef bones for a long period of time as well as a variety of different spices including lemongrass.

Hu Tieu (My Tho noodle soup) is a traditional dish, so specific to Southern Vietnam. As a Chinese long-aged dish, this food was taste of My Tho delta people to become well-known nationwide.

"Banh Chung" (Chung cake) is a traditional and irreplaceable cake of Vietnamese people in the Tet Holidays and King Hung’s anniversary (10th March Lunar). For the Vietnamese, making "Banh Chung" is the ideal way to express gratitude to their ancestors and homeland.