Asean Travel And Tours

Korean singer Daesung's latest vlog captures his love for Vietnamese cuisine, featuring roasted suckling pig and spring rolls at a Ho Chi Minh City restaurant he has visited twice. Daesung, a member of the Korean group Big Bang, posted a vlog over 10 minutes long on his channel on June 26, documenting his journey exploring Ho Chi Minh City and his concert in May. The video opens with the 1989-born singer recording himself dining at Tan Hai Van Restaurant at 152 Nguyen Trai Street, a place he had visited in August the previous year. On his return, Daesung again enjoyed his favorite dishes, including coconut smoothie, roasted suckling pig, and seafood spring rolls. In the video, he says he could "eat 10 spring rolls at once" and comments that the pork tasted "better than last time." The restaurant, open for 30 years, specializes in Cantonese cuisine with a menu of over 500 dishes. Their famous items include roast duck, roasted suckling pig, and dim sum. At the end...

  As tourism rises, this humble street dish has become a must-try for visitors to Ha Long Bay “Head straight and turn into the alley near the big Indian almond tree,” locals in Quang Ninh Province’s Ha Long City, home to the famed Ha Long Bay in northern Vietnam, tell visitors who ask where to find the best bánh cuốn (steamed rice rolls) with chả mực (squid cake). Steamed rice rolls, or bánh cuốn, are a popular dish found throughout Vietnam, though the toppings and accompaniments vary by region. In Hanoi, bánh cuốn is served with fish sauce and chả quế (deep-fried cinnamon-flavored pork rolls); in Cao Bang Province, it comes with eggs and bone broth. In Ha Long, it is paired with chả mực, or squid cake. As tourism grows in Ha Long, this humble dish rises in popularity, offering a distinct and essential culinary experience in the city. One of the oldest and most popular places to try bánh cuốn chả mực in Ha Long is Goc Bang, a street-side stall tucked into Alley 1 on Nha Hat Street ...

Once listed among Vietnam's worst dishes, pork offal porridge chao long has made a comeback and ranked 6th in Asia's best porridge dishes, according to international food magazine TasteAtlas. The ranking also included other Vietnamese porridge varieties, such as beef porridge (ranked 18th), duck porridge (22nd), and chicken porridge (25th). Chao long is made with white rice, simmered in a broth prepared from pork bones and mixed with a variety of pork offal such as liver, intestines, and heart. The dish is often served along with fried dough sticks, dipping sauce, pepper, and chili powder. Fragrant herbs are a common addition to a bowl of chao long. Notably, chao long also ranks 19th in TasteAtlas global list of 127 porridge dishes. The recognition marks a turnaround. In March 2024, the same dish was included in the platform's list of Vietnam's worst-rated foods. Other Vietnamese porridges featured in the ranking are chao vit, made with duck meat, ginger, and herbs; cha...

You could say there are two types of people in the world - culinary romantics and culinary conventionalists. The first chase after food in its "natural state" - they want to eat under messy local conditions, they lose their heads over exotic meals and flavors in foreign countries, they are open to new things - sometimes to the point of taking personal risks. The second seek out fine things that come with the stamp of tradition. They crave the approval of official good taste - be it that of Michelin guides or food blogs. Culinary conventionalists want to eat what others say is good to eat. I’ve always been on the romantic end of the spectrum - and I come from a city, Melbourne, where it’s possible to be a culinary adventurer in an international sense. Melbourne has Ethiopian and Mexican and Balinese and Szechuan and Afghan corners, where people from all those places cook wildly exotic dishes with flair. As soon as I was old enough, I went looking for them. Further back in the ...

Vietnamese cuisine has emerged as a major draw for international tourists and a big competitive advantage for the country's tourism industry. "Cuisine is the quickest way to understand a destination's culture," Harvey Koi, a tourist from Dubai says. He first visited Vietnam in 2017, exploring Ho Chi Minh City, where he was captivated by the rich culinary diversity, he says. His craving for Vietnamese dishes brought him back in 2022, and since then he has returned annually to Hanoi and HCMC, spending a month each time exploring markets and savoring local foods. He creates food content, offering recommendations for foreign tourists about where to explore cuisine in the two cities. Like him, many international visitors prioritize culinary experiences alongside sightseeing and cultural exploration. "If you ask 10 foreign customers, nine say they love Vietnamese cuisine after experiencing a food tour," Nguyen Huy Hoang, CEO of travel platform Klook Vietnam, says....