In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result…
As a result, the foods there are often less spicy than those in other regions. Black pepper is used in place of chilies as the most popular ingredient…
As a result, the foods there are often less spicy than those in other regions. Black pepper is used in place of chilies as the most popular ingredient…
The Vietnamese foods that are spicy tend to be in the vein of a hot curry, beef noodle, a Thai-style sour and sweet hot pot. That said, it…
If this crowd likes their pho spicy, I’d suggest a crisp Asian lager (e.g. Sapporo, Asahi, Tsingtao) as would generally be paired with Thai or Indian cuisine to…
When it comes to some good all-round wine options for pairing with Vietnamese food, think of light-bodied wine styles that won’t dominate the rich flavours, but will enhance…
The difference between Vietnamese and Chinese food is that Vietnamese dishes tend to use more herbs and leaf vegetables that are eaten raw as accompaniments to their dishes…
What drink goes well with pho? The foolproof pairing for phở of any kind is rosé Dry rosé, sparkling or still, pairs with beef, chicken or tofu, so…
Vietnamese foods are rich in vitamins and minerals including vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium and potassium – all of which have been proven…
The pho, the most famous Vietnamese food, is certainly one of the most balanced dishes I know. Eaten all day long, it contains carbs, good proteins (beef or…