What Makes Vietnamese food special?

We give you a unique inside view to the traditional style of Vietnamese cooking, renowned for its combination of 5 taste senses and use of the freshest local ingredients, making it the best and healthiest cuisine in the world ...Read more


Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy ...Read more

Vegetarian spring rolls


(One portion = 30 rolls)
Carrot (grated)
Sweet potatoes (grated)
Taro/ Jam (grated)
Chinese mushroom (soaked in warm water to soften then slice thinly)
Vermicelli (soaked in warm water to soften then cut into 2 cm long)
Fresh tofu (crushed)
One egg (help to combine things together)
One spring onion (cut into 2 cm long)
1 tea spoon of salt, ½ tea spoon of black pepper, ½ tea spoon of sugar, thin rice-paper

Mix all ingredients together in a basin (big bowl), use a spoon to get enough amount into spread rice-paper, fold both side to form the length of the roll, then roll all the way through.
Heat ½ litter of vegetable oil in the pan for the heat of 140 degree. You can use the chop-stick to test the heat by seeing the bubble coming up from the ends of chop-sticks. Turn down the fire and gently add the rolls into the pan.
Turn them over till both side get golden-brown.

Making sauce for spring rolls
Add ½ of large chili, 2 cloves of garlic, 1 full spoon of sugar into a mortar, use a pestle to bound (crush) till it get well combined. Twist one piece of lemon/lime, then 3 spoon of fish sauce, 2 spoon of fresh water. Mix all together then deep a finger to try till it suit your taste.
Deep the fried spring rolls in the sauce and enjoy.