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


Coffee is one of the most fascinating products and Neuhaus Neotec has acquired a high competence in this field of activity over the past decades which we want our customers to benefit from in order to get the best out of every single bean.

Spices of Vietnam is closed

Cloves- Cloves

Cloves- Cloves are the dried flower buds of the small, tropical, evergreen tree Syzygiumaromaticum. Cloves taste sweet spicy, have fragrance, antiseptic. Cloves are used as a spice in virtually every culinary culture. Cloves can be used in cooking either in intact form or in powder form, but it produces a very strong smell, so just use very little. Common use is one of ingredients of curry powder processing. In medicine, cloves have a stimulating effect on digestion, cold cure colic, flatulence, hiccups, nausea, cholera. In addition, clove is also used as a flavoring.
Tumeric - In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is also used in many other Vietnamese stir-fried and soup dishes. Turmeric (Curcuma longa) /ˈtɜrmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in southeast India, and needs temperatures between 20 and 30°C (68 and 86°F) and a considerable amount of annual rainfall to thrive.[3] Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.


Jaggery - specialty sugars cooked from plant nectar and fruit of the palmyra which is famous in Khmer in Tinh Bien district, An Giang province. In particular, apart from the slightly sweet, jaggery also brings people enjoying the greasy.
The sweet, delicious Palm sugar is very suitable for tea, sweetened porridge... Because its elegant sweet makes delicious dishes and also has a cooling effect, cure strep throat.
Rock, White, Brown

Lung sugar

When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens,[4] after which they are ground into a deep-orange-yellow powder commonly used as a spice in Indian cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient in it is curcumin. It has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.
Lungs sugar are specialties of QuangNgai city, Viet Nam. Name "lungs sugar" derived from sugar sticks shaped like lungs. Lungs sugar have white gold colour, finely porous, clean-looking. Lungs sugar taste are very crunchy, sweet taste.
Raw materials used for production are sugar crystallization sugar, with the addition of additive materials such as chicken eggs for the purpose of purging impurities increase its quality to make delicious sugar.