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 ...

Vietnam celebrated a double win on international food magazine TasteAtlas's list of Asia's top vegan dishes, with vegan pho landing at 34 and tomato tofu (dau hu sot ca) at 92. At number 34, vegan pho offers a plant-based take on Vietnam's noodle soup. Its broth draws its depth from a base of mushrooms, ginger, onions, soy sauce, and spices like cloves and cinnamon. Toppings include bean sprouts, tofu, mushrooms, and chili peppers, with options for other vegetables or even fruit. Coriander often garnishes the bowl, but fish sauce, sometimes served alongside, is not vegan. Ranked at number 92, dau hu sot ca (tofu in tomato-pepper sauce) features tofu cubes in a tomato-pepper sauce, made with garlic, shallots, chili, and tomatoes. The tofu is fried, then coated in the sauce, often garnished with coriander. The "100 Best Vegan Dishes in Asia" list is compiled from 12,294 ratings, with 5,717 recognized as legitimate. Topping the list was Lebanon's hummus, a spread...

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 ...

A banh mi filled with stewed pork thigh on Huynh Van Banh Street, Ho Chi Minh City. Hong Kong-based South China Morning Post named Vietnamese banh mi as one of the best Asian breakfasts. Colonial influences are reflected on the breakfast tables of Vietnam, with the local "fast food" breakfast of choice being banh mi, a small baguette sold on every corner, SCMP wrote. The most basic and popular banh mi in Vietnam is a fusion of cold cuts and vegetables like coriander, cucumber, pickled carrots and daikon combined with condiments from French cuisine such as pate, chili and mayonnaise. However, a wide variety of popular fillings are used, including fried eggs, grilled pork, and meat balls. The official origin of banh mi is yet to be verified, but many agree the idea was introduced to Vietnam in the mid-19th century, when the country was part of French Indochina, to become a staple by the early 20th century. Banh mi is a symbol of Vietnam's cuisine and has built quite a globa...

A Ha Noi restaurant serves steaming bowls of various kinds of noodle soups with three types of vegetables to warm your stomach.   A full bowl of noodle soup, fish cakes and fresh boiled carp When the weather starts to turn chill, nothing can be as satisfying as slurping on a steaming bowl of delicious sour and spicy noodles soup. Besides bun rieu (salty tomato broth, served with crab or fish) and bun oc (snail noodles soup), another popular choice among Hanoians is bun ca (fried fish cake noodles soup). When it opened a decade ago the fried fish cake noodles soup restaurant on Le Van Huu Street was just a small eatery, but it now has branches in several other places. But the original one still attracts the most customers. For just VND35,000 ($1.5), each bowl is served with a plate of vegetables, including giant elephant ear plant, water dropwort and mustard leaf. Customers can ask for just one kind of vegetable if they want. The fried fish cakes are made on...

With Myanmar opening to the outside world, visitors are discovering a cuisine that's been largely hidden from sight for the past 50 years. With an emphasis on rich, predominately savory/salty flavors, influences from South and Southeast Asia and a repertoire of ingredients not found in any other cuisine, there's much to discover. As in most of Southeast Asia, Myanmar restaurants and stalls tend to specialize in a single dish or culinary style. For a comprehensive taste of the cuisine, we've chosen these 10 Burmese dishes and snacks . Every visitor to the country should seek them out. 1. Tea leaf salad Lephet thoke can be a meal, snack or appetizer. Perhaps the most famed Burmese food is lephet -- fermented tea leaves. The tart leaves are eaten on their own, typically as dessert, but they're also served in the form of lephet thoke, a salad of pickled tea leaves. To make the dish, the sour, slightly bitter leaves are mixed by hand with shredded ca...

Hanoi owns the busy street food scenarios with many delicious choices, beautiful landscapes, and reasonable prices. The capital of Vietnam is where to find an uncountable number of good dishes to try and delight the palate. While some food is highly notable such as Phở Bò (rice noodle with beef), Bún Riêu (rice vermicelli with minced freshwater crabs), Bún Ốc (noodle with snails), etc., the others remain less popular yet inviting to some new visitors.  1: Phở Xào Bò (rice noodle stir-fried with beef) Pho xao bo – rice noodle stir-fried with beef In compared with “Phở Bò” (rice noodle soup with beef), the stir-fried version brings the enchanting smell at first. The ingredients of beef, vegetables, onions, egg, and noodles create the delectable set for breakfast, lunch, and dinner as well. Just sit on the 6-inch stool, and order your first plate of the rice noodle stir-fried with beef and vegetable. The harmoniously flavorful and eye-catching dish can surprise some foodies e...

Sunlight enveloped the aisle of the crowded bazaar with buyers and sellers in Yangon, Myanmar. In addition to a famous Bogyoke market, Yangon has many other markets, especially the market located on the roadside. Coming there, you will smell the jasmine from the women who wearing a wreath full of hands to sell for housewives or passersby. Not only that, you can smell the aroma of meat, fish and chicken. Like most other markets, roadside markets in Yangon offers a full range of food products from eggs, cheese, thanaka cream - creams that locals used to apply sunscreen to their face. Streets with fragrant jasmine Along the streets with fragrant jasmine, people sit around with the rice sacks or plastic bowls, bamboo baskets containing carrots, tomatoes and numerous other fruits and vegetables ... So far, you will see a blinking light emitted from the cans, that is fishmonger with the fish piled on banana leaf plates. Observe a little more, you will seen turmeric shop that is yellow br...