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A group of students from the Hanoi English Center went on a field trip to Hoan Kiem Lake In the era of globalization and economic integration, English has cemented its role as the global lingua franca. For Vietnamese children, English is no longer just an additional skill but a vital tool for communication and a bridge to promote Vietnam’s rich cultural heritage on the international stage. English in the Daily Lives of Vietnamese Children The accessibility of English among Vietnamese children is expanding, reflecting its growing significance in their daily lives and future prospects. Many schools and families have integrated English learning into regular activities, while innovative methods such as extracurricular programs, online courses with native speakers, and cultural exchange activities have created a dynamic and engaging learning environment for young learners. While learning English is not always easy, Vietnamese children approach it with enthusiasm and determination. Their stories demonstrate how English can build confidence and broaden horizons. Interviews with Young English Learners Gia Huy (11 years old), a 6th grader at Nguyen Tat Thanh Secondary School in Cau Giay, Hanoi, started learning English at the age of five. He shared that his love for the language stems from discovering an exciting new way to communicate. In addition to studying English at school, Gia Huy also takes online classes taught by native teachers. Gia Huy - an 11-year-old student shared When asked about the biggest challenges he faces in learning English, Gia Huy admitted: “Speaking and writing are the hardest skills I’ve learned. If I get good at English, I will become a translator in the future.” Do Tue Lam (8 years old), a 3rd grader at Doan Thi Diem Primary School in Bac Tu Liem, Hanoi, started learning English even earlier. Her parents enrolled her in English centers at the age of four, and she continues to study there alongside her school curriculum. Tue Lam - an 8-year-old student shared When asked whether she enjoys learning English and why, Tue Lam candidly said: “I like learning English. What makes me passionate about it is that I can sing beautiful English songs for my family and parents.” She also added: “It’s a bit difficult to learn English.” Phuong Anh (13 years old), a student at Ha Thanh Secondary School in Bac Tu Liem, Hanoi, began learning English at the age of five. She described English classes as enjoyable, thanks to the engaging games she gets to play during lessons. Phuong Anh (in the middle) - a 6th-grade student shared Looking to the future, Phuong Anh shared her aspirations:“When I get better at English, I will feel confident communicating with foreigners and learning fascinating knowledge from friends around the world.” Parents See English as an Investment Vietnamese parents increasingly prioritize English education as a vital tool for their children’s future in a globalized world. Nguyen Thanh Nga, a 39-year-old mother from Hanoi, believes starting early boosts confidence and creates opportunities. Her daughter has been learning English since kindergarten. Nguyen Thanh Nga - a mother whose daughter studies at the Hanoi English Center shared “English is vital and is needed everywhere,” shar said, whose daughter began learning English in kindergarten. “Starting early helps her build confidence and prepares her for the future.” Nga has witnessed the transformative power of English firsthand. “My daughter used to be very shy,” shared a father. “Now, she confidently speaks in front of strangers. That’s the power of English.” Many parents are even considering learning English themselves to support their children. “I’ve always wanted to study English alongside my daughter,” a mother admitted. “It’s challenging with work, but sharing the same goal could help us both succeed.” Reflecting on the bigger picture, Nga expressed her hopes: “I dream that all children, including those in rural areas, can learn English as a second language to grow up confident and shine in the future.” With the support of families, schools, and society, parents believe this generation of children can achieve the goal of making English Vietnam's second language, helping to elevate the country's global standing. Government Policies Boost English Proficiency Recognizing the importance of English in a globalized world, the Vietnamese government has implemented various initiatives to enhance language education: Modernized Curricula:  Schools are introducing updated English programs with increased instruction hours and extracurricular opportunities to encourage real-world application. Source: Bao Tuoi Tre International Collaboration:  Exchange programs and cultural partnerships give students a chance to interact with peers from around the world. A student engages in cultural exchange with foreigners Technology Integration:  Digital tools like Duolingo and Cambly, alongside online classes, have become indispensable for young learners. Source: Monkey A Vision for the Future On August 12, 2024 , the Central Executive Committee issued Conclusion No. 91-KL/TW to continue implementing Resolution No. 29-NQ/TW of 2013, titled "On fundamental and comprehensive innovation in education and training to meet the requirements of industrialization and modernization in the context of a socialist-oriented market economy and international integration." Source: Internet The conclusion outlined specific tasks, including: " Promoting international integration in education and training to meet the demand for improving the quality of human resources for national development in the new era. Focusing on enhancing foreign language proficiency among students, gradually making English a second language in schools. Encouraging domestic educational institutions to establish partnerships and collaborations with advanced educational institutions worldwide. " Vietnamese children, supported by their families, schools, and society, are leading the charge in making English an integral part of the nation’s future. With determination and access to modern resources, they are well-positioned to achieve this goal and elevate Vietnam’s global presence. Share your opinions and join the discussion below!

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Chưa khi nào, bói toán và tâm linh lại được giới sinh viên, học sinh “sùng bái” như hiện tại. Họ có thể nghe theo những cô đồng, bà đồng một cách say mê và đầy tin tưởng. Tín ngưỡng dân gian Việt Nam vốn phong phú. “Hầu đồng” là một trong những hoạt động tín ngưỡng có từ xa xưa và là một nét đẹp văn hóa đặc trưng truyền thống được Bộ Văn hóa, Thể thao và Du lịch công nhận là di sản văn hóa phi vật thể quốc gia.  Nếu trước đây hầu đồng chỉ đơn giản là tác động vào tâm lý của cá nhân làm cho con người bớt đi nỗi ưu tư, bớt đi nỗi lo toan thì hiện nay, nét đẹp văn hóa này lại bị biến tướng bởi những người lợi dụng hầu đồng để về tuyên truyền mê tín dị đoan. Một trong số đó phải kể đến những “cô đồng bát nước” với khả năng đổ nước từ chai ra bát có thể nhìn thấu được chuyện quá khứ, biết được tương lai.  Những hậu quả của hoạt động biến tướng này ảnh hưởng rất nghiêm trọng đến cuộc sống của nạn nhân, nếu chẳng may tin lời các cô đồng, bà đồng. Nhẹ thì lãng phí thời gian, tiền bạc; nặng thì tiền mất tật mang. Đáng chú ý, dường như giới học sinh, sinh viên lại đang dần trở thành những nạn nhân chính của hiện tượng này. Chưa khi nào, bói toán và tâm linh lại được giới sinh viên, học sinh “sùng bái” như hiện tại. Họ có thể nghe theo những cô đồng, bà đồng một cách say mê và đầy tin tưởng. Mới đây, vụ việc nhóm sinh viên Đại học U đã nhận cái “kết đắng” khi nghe lời “cô đồng bát nước” uống lá bùa học để đạt điểm cao thay vì ôn thi. Chia sẻ với phóng viên, bạn A (nạn nhân trong nhóm sinh viên) kể lại: “Chúng mình sắp phải thi môn BCTT trên trường, nhưng do môn học quá khó nên chúng mình đã quyết định đến nhà cô đồng để hỏi cách đạt điểm cao…” Được giới thiệu bởi người quen, nhóm bạn tìm đến một “cô đồng bát nước”.  “Trước khi tới nơi, chúng mình chỉ nghĩ đi xem cho vui lần này, nhưng tới khi đến gặp cô đồng và nghe phán ra đủ chuyện hù dọa, đường công danh học hành của mình sẽ chỉ dậm chân tại chỗ, bế tắc không tiến lên được thì mình bắt đầu hoảng…” - bạn B thuật lại. “Cô đồng bát nước” này còn cho hay, nếu muốn giải hạn thì cần phải làm lễ đến 3 ngôi chùa gần trường nhất, thành tâm cầu khẩn để lấy tiên thánh.  “Cô nói nếu không làm sớm ngay thì không kịp. Cô hứa hẹn nếu mình làm lễ thì điểm số của mình sẽ tốt với cuộc sống công việc sau này của mình sẽ ổn định, mình sẽ thành đạt kiếm được nhiều tiền hơn. Song thì mình phải đi vay nặng lãi cho kịp làm lễ, hôm đấy mình bỏ một buổi học với bạn mình để đi tìm người cho vay gấp rồi đến chỗ cô đồng xin bùa…” - Nạn nhân A kể lại. Sau đó cô đồng đưa cho A và B một lá bùa và khẳng định trước ngày thi chỉ cần đốt bùa lấy tro đổ vào nước và uống là sẽ thi qua. Song, hạn thì chưa biết có giải được không nhưng tiền mất, tật mang. Sau khi uống tro từ lá bùa của cô đồng, cả A và B đều có biểu hiện đau bụng, nôn mửa và cần can thiệp y tế.  Từ hoạt động tín ngưỡng đến trục lợi tín ngưỡng có ranh giới khá mong manh, những hoạt động trục lợi tín ngưỡng gây ra nhiều hậu quả nghiêm trọng nên đây là những hành vi bị nghiêm cấm trong Điều 5, Luật Tín ngưỡng, tôn giáo.    Mới đây nhất, trên các trang mạng xã hội đã chia sẻ thông tin về việc chùa Mercury đã tổ chức trưng bày vật thể được gọi là “xá lợi tóc Phật” cho nhân dân chiêm bái. Ngay sau đó, hàng ngàn bình luận thể hiện sự nghi ngờ của người dân về tính xác thực của cái được cho là “xá lợi tóc Phật” như nhà chùa đã thông tin. Ủy ban nhân dân tỉnh Ninh Âm đã có chỉ đạo kiểm tra, làm rõ và xử lý nghiêm các vi phạm tại chùa, bước đầu xác định Việc tổ chức cho phật tử chiêm bái "xá lợi tóc Phật" đã vi phạm một số quy định pháp luật như Nghị định về hoạt động triển lãm cũng như Luật Tín ngưỡng tôn giáo.  Niềm tin vào tín ngưỡng, tôn giáo là quyền tự do của mỗi người, nhưng cần phải dựa trên sự hiểu biết và tỉnh táo. Những giá trị thật sự của tín ngưỡng chính là giúp con người sống thiện, sống đẹp và tìm thấy sự an bình trong tâm hồn. Sự trục lợi tín ngưỡng không thể xảy ra nếu mỗi người đều hiểu được chân lý của tín ngưỡng, tôn giáo chính đạo. Đừng để đức tin bị lợi dụng một cách mù quáng. Hãy tin vào nỗ lực học tập, rèn luyện của chính bản thân để đạt được thành công. Câu chuyện của nhóm sinh viên trường Đại học U là một bài học đắt giá về sự mê tín và hậu quả của niềm tin sai lệch. Đối với các bạn trẻ, đặc biệt là học sinh, sinh viên, đừng để niềm tin trở thành công cụ chống lại chính mình. Quy định pháp luật về tội hành nghề mê tín dị đoan Người nào dùng bói toán, đồng bóng hoặc các hình thức mê tín, dị đoan khác đã bị xử phạt vi phạm hành chính về hành vi này hoặc đã bị kết án về tội này, chưa được xóa án tích mà còn vi phạm, thì bị phạt tiền từ 10.000.000 đồng đến 100.000.000 đồng, phạt cải tạo không giam giữ đến 03 năm hoặc phạt tù từ 06 tháng đến 03 năm. Phạm tội thuộc một trong các trường hợp sau đây, thì bị phạt tù từ 03 năm đến 10 năm: Làm chết người Thu lợi bất chính 200.000.000 đồng trở lên Gây ảnh hưởng xấu đến an ninh, trật tự, an toàn xã hội. Người phạm tội còn có thể bị phạt tiền từ 10.000.000 đồng đến 50.000.000 đồng.

Source: https://www.hanoistreetfoodtour.com/bun_cha.html#:~:text=Bun%20Cha%20Hanoi%20is%20a,side%20dish%20of%20dipping%20sauce .

Source: https://huecookingclass.com/vietnam-cuisine/bun-bo-hue-beef-noodle-soup/

Vietnam’s coastal regions and islands are famous not only for their stunning beaches but also for their vibrant, fresh, and flavorful cuisine. Each dish tells the story of the land, sea, and people who inhabit these unique regions, with ingredients often sourced from local waters and cooked in ways passed down for generations. Join us as we explore some of the iconic dishes that make up the heart of Vietnamese coast and island cuisine, from bustling seafood markets to traditional kitchens by the sea. 1. The Influence of the Sea on Vietnamese Cuisine Vietnam's coastline stretches for over 3,000 kilometers from north to south, dotted with fishing villages, seaside towns, and islands. This abundant coastline provides a vast selection of seafood, from fish and squid to rare specialties like sea urchins and mantis shrimp. The sea has greatly influenced the local diet, with an emphasis on fresh, seasonal, and locally sourced ingredients. Popular techniques like grilling, steaming, and fermenting are often used to highlight the natural flavors of these ingredients. 2. Regional Specialties and Flavors Northern Coast (Ha Long Bay to Quang Ninh) In the north, dishes are more understated in flavor compared to the central and southern regions, emphasizing the freshness of the seafood itself. One popular dish is Cha Muc  (squid cakes), a specialty of Ha Long Bay. Made from freshly caught squid, finely minced and fried to a golden crisp, Cha Muc is often served with sticky rice and is beloved for its tender yet chewy texture and delicate, briny flavor. Central Coast (Hue to Nha Trang) The central coast is known for its spicy and complex flavors, heavily influenced by the imperial cuisine of Hue. A highlight is Bun Ca  (fish noodle soup) in Nha Trang. This soup combines tender white fish with vermicelli noodles, a flavorful fish broth, fresh herbs, and crunchy toppings. Another iconic dish is Banh Can —small, savory pancakes filled with shrimp, squid, or egg and served with a tangy dipping sauce. Southern Coast and Islands (Phu Quoc, Con Dao) Southern coastal cuisine tends to be sweet, spicy, and rich. Phu Quoc, Vietnam’s largest island, is famous for its high-quality fish sauce, an essential condiment in Vietnamese cuisine. A notable dish here is Goi Ca Mai  (raw fish salad), which uses freshly caught white fish marinated in lime juice, then mixed with shredded herbs and served with rice paper. Sea urchin grilled with scallion oil  is another specialty, giving diners a taste of the ocean with its rich, buttery flavor. 3. Island Ingredients: Seaweed, Salt, and More The islands of Vietnam produce unique ingredients that add distinct flavors to the dishes. Phu Quoc’s fish sauce, for example, is renowned for its complexity and is used as both a cooking ingredient and a condiment. Other notable island ingredients include dried seaweed and sea salt, which is often harvested directly from island salt farms. Fresh herbs like perilla, Vietnamese coriander, and fish mint are also used abundantly in coastal dishes, balancing out the flavors of seafood with refreshing, herbaceous notes. Phu Quoc's fish sauce 4. Popular Vietnamese Coastal Dishes You Should Try Banh Xeo : A crispy, savory pancake made with rice flour and filled with shrimp, pork, and bean sprouts. Originating in the southern regions, it’s enjoyed throughout coastal Vietnam. Lau Hai San  (Seafood Hotpot): Commonly enjoyed in coastal towns, this hotpot is filled with an assortment of seafood, vegetables, and noodles, and diners cook it themselves right at the table. Cua Hap Bia  (Beer-Steamed Crab): A popular dish on beachside menus, beer-steamed crab is simple yet flavorful, often served with a side of lime, salt, and pepper for dipping. Bun Rieu Cua : This crab-based noodle soup is made with tomatoes, rice noodles, and tender crab meat, creating a sour and slightly sweet flavor. 5. Sustainable Seafood and Traditional Fishing Practices With growing awareness around sustainable seafood, some coastal communities have turned to traditional, environmentally friendly fishing methods. In places like Phu Quoc, fishermen often use fish traps or nets that allow juvenile fish to escape, helping preserve fish populations. Many island and coastal communities also participate in conservation efforts, which help ensure that the cuisine and fishing practices can be enjoyed for generations. 6. Experience the Coast and Islands of Vietnam through Food Whether you’re wandering through a coastal market, savoring seafood on a beach, or exploring the vibrant street food scene in a fishing village, Vietnamese coast and island cuisine offers a sensory journey filled with unforgettable flavors. From fresh crab and fish soup to spicy seafood salads and grilled squid, every bite brings you closer to understanding the culture, history, and people of these breathtaking regions. Vietnamese coast and island cuisine is a celebration of the sea and its offerings. With every dish, there’s an expression of place and a connection to the local environment. Whether you’re visiting these coastal regions or exploring Vietnamese cuisine from afar, these dishes provide a taste of Vietnam's rich culinary heritage, shaped by the rhythms of the sea and the traditions of its people.

Bun cha is a familiar dish of Vietnamese people. Dishes include vermicelli noodles, grilled pork patties, served with a bowl of sweet and sour, spicy and salty fish sauce. This is a dish originating from Northern Vietnam. The dish is considered the quintessence of cuisine Ha Noi . After many changes, bun cha is still loved today, becoming a Hanoi specialty that attracts tourists from all over. https://youtu.be/SQ1j8WkOUZM?si=rm5hMscywZV38t3u Bun cha has many quintessential features of the Capital's cuisine. (Photo: Collected) Hanoi bun cha is similar to grilled meat vermicelli in the Central and South, but the dish has a distinct flavor coming from grilled meat and a mild fish sauce. Nowadays, bun cha is present in many provinces and cities, but only when coming to Hanoi and enjoying a bowl of bun cha with the traditional flavor, can people fully feel the deliciousness and essence of the dish. Bun cha is one of Hanoi's specialties that is highly appreciated by domestic and foreign tourists for its flavor, and they often choose to enjoy it when they have the opportunity to visit the capital. The dish includes 3 main parts: vermicelli, grilled pork rolls and fish sauce served with it. Nowadays, people use tangled vermicelli in bun cha. There are two types of grilled patties: patties and pieces. The patties are made from pork belly to ensure a certain softness and sweetness. The patties are skillfully marinated, shaped into round blocks and grilled on a charcoal stove. The flavor of bun cha depends greatly on the fish sauce served with it. When mixed with fish sauce for vermicelli noodles, it must ensure adequate acidity, spiciness, saltiness, and sweetness. In the bowl of fish sauce, people also add shredded carrots, and the salad includes green papaya.  Bun cha is served with fresh raw vegetables. When eaten, the rich marinated flavors of meat and grilled pork mixed with vermicelli, fresh vegetables and sweet and sour Hanoi bun cha dipping sauce create a harmonious, irresistibly delicious whole. Makes anyone who enjoys it once remember it forever.  Bun cha is now available all over the country. Sitting at restaurants, enjoying a plate of pure white vermicelli, grilled pork rolls and a bowl of warm dipping sauce has become familiar to many people. However, it is not an exaggeration to say that when enjoying bun cha in Hanoi, you can fully feel its delicious traditional flavor. How to eat bun cha in Hanoi? Hanoi people often choose to eat bun cha for lunch - this is considered a unique feature in the art of enjoying cuisine of the people of the capital. To taste delicious bun cha, you need to eat it properly. Hanoi people who eat bun cha in style often eat vermicelli with green vegetables such as lettuce, perilla, herbs... Pick up a chopstick of vermicelli, with spring rolls, dip it in a bowl of dipping sauce filled with grilled meat and put it in your mouth, smelling the aroma. of coriander, grilled pork patties, and the stimulating flavor of the dipping sauce that dissolves in the mouth, extremely attractive. Source: https://www.vietnam.vn/en/bun-cha-ha-noi-mon-ngon-tru-danh-dat-ha-thanh/

The food of north Vietnam is renowned for its lightness and delicacy. The Red River Delta creates a fertile farming area, freshwater fish are caught in the lakes and rivers, and the highlands are rich in rice, herbs and vegetable crops. Because of the quickly changing temperatures in the north, Vietnamese here favour dishes that are balanced, healthy and nourishing. Here are four standouts to sample. Cá Quả Hun Khói - Smoked snakehead fish with salt

Source: Vietnam News

Broken rice, also known as Com tam in Vietnamese, is a signature dish of southern Vietnam. Locals can have com tam at almost any time of the day – breakfast, lunch, dinner, or even late at night, and almost everywhere – in upscale restaurants or on side streets from street vendors. This dish is simple, delicious, and inexpensive for those who prefer to sit along the busy streets and not miss a city beat by the passing traffic. The Origin of Broken Rice (Com Tam) The rice was actually what was left after the rice milling process, which made it a meal for the poor farmers who couldn’t afford whole grain rice. Now, its popularity spread to students and middle-class families in Saigon as well as other regions. Gradually, it became recognized as a signature dish of Saigon. What Makes a Delicious Broken Rice (Com Tam) Broken rice combines grilled pork chop, cold cuts, pork skin, and egg cake (otherwise known in Vietnamese as “suon, bi,cha”). To top it off, the meal is more delectable with a bowl of bitter melon soup. The melon is – as you may guess – bitter. The broth is fresh, peppery, and spoon-to-the-bottom good. This soup is an exceptional food that people usually have in  Vietnamese Tet . In addition, the most crucial aspect of this plate is fish sauce. This creates a dish of flavorful rice with a little bit of everything – sweet, salty, and even spicy- if you want to add chili. The finishing touch includes a drizzle of scallion with oil. Bitter melon soup The rice The rice used to cook broken rice is not the typical Jasmine rice prevalent in Vietnamese daily meals . As the name suggests, it is broken (gao tam – tiny grain), as opposed to the pearly white rice grains. Broken rice is typically not as sticky and chewy as Jasmine rice, which gave the specialty dish its name. The BBQ Marinated Pork Chop In Saigon, you usually see a big piece of pork chop served on the dish. Before grilling, the pork chop is marinated in the savory and sweet BBQ sauce. There are also other grilled protein alternatives to choose from, such as grilled chicken, char siu (Chinese-style grilled pork), baby ribs, etc. “Cha Trung” aka Steamed Egg “Cha trung” is a side dish made from steamed eggs with meat and other ingredients like wood ear mushrooms. The soft texture contrasting with the chewy grilled meat creates a fun party of textures. “Bi” or Shredded Pork Skin The pork skin (“bi”) is cooked and shredded, then mixed with a fermented rice powder. The almost jelly-like, yet still chewy texture adds to the flavors of com tam. Vietnamese Pickles Aside from the savory side dishes, the acidity from the pickles helps balance out the hearty proteins. The Vietnamese pickles are usually daikon and carrot, and vegetables are cucumber, lettuce, and slices of tomato. Dipping Sauce (It’s Fish Sauce) If BBQ-marinated pork chop is the centerpiece, the dipping sauce made from the fish sauce is the spirit of broken rice. The condiment is sweeter and thicker due to the added sugar. You can add fresh chilies to the sauce for a little kick. Fat Toppings Green onion oil and crunchy pieces of fat are added to keep the dish moist and add extra flavor. Some may not appreciate these little details, but some would feel that broken rice is incomplete without these ingredients. Where to Eat Broken Rice (Com Tam) in Saigon Com tam Kieu Giang This restaurant has been well-known locally from generation to generation. Besides broken rice, it also has a wide range of other Vietnamese dishes. Address: 192 Tran Quang Khai Street, District 1 Price:  VND 30.000 – 50.000 Com tam Thuan Kieu Talking about broken rice restaurants, we cannot miss Com tam Thuan Kieu. This brand is highly famous among high-class citizens and foreigners. It is renowned for its unparalleled dipping sauce, an essential element of any dish in Vietnam that determines the skills of a chef. Address:  54 Thuan Kieu Street, District 11 Price:  VND 30.000 – 100.000 Com tam An Duong Vuong Address:  502 An Duong Vuong Street, District 5 Price:  VND 50.000 – 100.000 Com tam Ba Ghien This is among the most crowded broken rice restaurants. The restaurant has its own special recipe for BBQ-marinated pork chops. Consumers come there often to order a broken rice dish with a combo of pork chop, bi, and cha. This is the traditional combo of a broken rice dish, also the restaurant’s signature dish. Address:  54 Dang Van Ngu Street, Phu Nhuan District Price:  VND 30.000 – 100.000 How to Order Com Tam (Broken Rice) You’ve probably learned by now that the side dishes options for com tam can be overwhelming. The easiest option is to order “Suon, Bi, Cha”, which includes most of the standard proteins of the dish. However, since there are endless varieties to the dish, you can request the seller for “Ga Nuong” (grilled chicken), “Lap Xuong” (Vietnamese sausage), or “Trung Kho” (braised egg) instead of a sunny-side-up. Check out more fun things to do in Ho Chi Minh City: Klook.com Summary of Com Tam (Broken Rice) Broken rice, along with other street food in Vietnam , is among the must-try dishes in the world. It is not just about food but also about how you experience the city and the culture. For more street food experiences in Saigon, do not hesitate to contact us . Source: I Tour Vietnam

Ask for additional herbs in a Hanoi pho ( phở ) restaurant and expect a dismissive wave of the hand. Ask for hoisin sauce – a sweet, sticky, soybean-based condiment popular in Ho Chi Minh City – and risk causing offence. In Hanoi , a bowl of pho only contains a handful of elements: flat rice noodles, a clear broth, thin slices of chicken or beef (never both), spring onions, and coriander. You may enrich your meal, but only with a limited selection of ingredients: lime or vinegar, pickled garlic, and fresh chilli. To request anything more is an insult to the chef, who has spent the better part of a day perfecting the broth. By contrast, Ho Chi Minh City serves a souped-up pho. Down south, in addition to the essential elements of Hanoi ’s pho, the dish might arrive at your table topped with meatballs, red or white onions, and a mound of fresh green herbs. The broth tends to be darker, cloudier, and sweeter. The most glaring difference, though, is in the sauces and sides. RELEVANT:  MICHELIN Guide Inspectors’ Reveal Their Favourite Street Food In Hanoi Ho Chi Minh City’s flavour-it-yourself pho arrives replete with sides and sauces. (© Shutterstock) “You can spot the difference immediately,” says Luu Dong, head chef at Tre Dining , a restaurant in Ho Chi Minh City recommended in the MICHELIN Guide Hanoi & Ho Chi Minh City 2023 that adapts and modernises traditional Vietnamese recipes. Born in Nam Dinh, trained in Hanoi (the two birthplaces of pho), and working in Ho Chi Minh City , Chef Dong has had time to mull over the regional rivalry that colours his country’s national dish. While the accompaniments served with northern pho tend to be meagre, says Dong, southern adjuncts include hoisin sauce, sweetened chilli sauce, beansprouts, and many more herbs, including Thai basil, culantro and spearmint.But what caused the rift? Back to basics: Vietnamese mythology is testament to the country’s fondness of a good origin story. One legend tells that the Vietnamese are the product of an ill-fated union between a warrior king and a mountain fairy. Another professes that a scorned water god invented flooding to exact revenge after he was denied an earthly princess. Vietnam’s most well-known just-so story recounts how Halong Bay got its islands: to protect the country from seafaring invaders, ethereal dragons spat a protective barrier of pearl and jade into an exposed gulf.The origin story of pho may not be seasoned with fantastical characters, but it still offers plenty of zest. “It seems that pho is inspired by Chinese or French cuisine,” says Vu Van Hoi, head chef of The East , a contemporary Vietnamese eatery with Bib Gourmand recognition tucked away in Hanoi ’s Old Quarter, “but nobody can really be sure.” In fact, it was probably inspired by both. Phở bò (beef pho) predates phở gà (chicken pho) and probably didn’t come about until the early 20th century, when Vietnam was under French colonial rule. Before the French, the Vietnamese eschewed beef. They preferred to draw flavour from pork, poultry, fish, seafood, and sometimes buffalo. Cows existed in Vietnam, of course, but they ploughed the land instead of gracing the plate.Hanoi was the capital of Indochina, which encompassed present-day Vietnam, Laos, and Cambodia. By the beginning of the 20th century, the French were bulldozing Vietnamese settlements to make way for broad boulevards and flamboyant public buildings. Their dream was to make their eastern metropolis as Parisian as possible. This remodelling extended to cuisine: cafes, boulangeries, and ice cream parlours also popped up across the city. French chefs cooked up classic dishes from home, such as steak frites (steak and fries) and pot-au-feu (slow-cooked beef and vegetables). READ:  Check Out MICHELIN Guide Inspector’s Favourite Hidden Spots Along Vietnam Alleys Entrepreneurial Vietnamese butchers were quick to respond to the surge in demand for beef. They began slaughtering cows that were working the fields and selling the meat for juicy profits. The bones were flogged to street food vendors, who experimented to find the best way to extract flavour from this novel ingredient. The Vietnamese had used carcass bones to boil broth for centuries, and they quickly developed a method that pleased local tastes. Some have proposed that pho is a “pure” Vietnamese dish hailing from Nam Dinh (above), a province 80 kilometres south of Hanoi. Due to the province’s vast plains, cattle stocks, French Catholic community, and proximity to the capital, a Northern style pho developed in Nam Dinh and Hanoi simultaneously. (© Shutterstock) They combined the broth with rice noodles, an import from Southern China, and started serving the dish in Hanoi’s old quarter, the city’s traditional food hub. As Peter Cuong Franklin, founder and head chef at the one MICHELIN Starred Ănăn Saigon in Ho Chi Minh City puts it, “One can picture the dish as having French ‘blood’, a Chinese ‘body’, and imbued with Vietnamese soul and character.” Parting ways In 1954, following the French exit from Vietnam, the country split in two. Many North Vietnamese moved to South Vietnam, and they brought pho with them. The northerners set up shop in Saigon (now Ho Chi Minh City) but found that southern tastes were rather different. Southerners were more liberal with their use of fresh, uncooked herbs, which grew in abundance on the city’s doorstep in the Mekong Delta. Furthermore, Southern dishes chimed with the sweeter flavours from elsewhere in Southeast Asia. (© Ănăn Saigon) The broth in southern pho evolved to become a little more like the sweeter southern noodle soup dishes, like hủ tiếu . Importantly, Saigon was a city of immigrants, so pho shops allowed their customers to match their regional tastes with a spread of sauces and sides. Northerners might add little to their bowl. Diners from Central Vietnam, where the cuisine tends to be hot, might add chilli. Southerners could stuff their bowl with hoisin sauce and fresh green herbs. Hoisin sauce: essential or expendable? And here’s $100 phở at Ănăn Saigon. (© Shutterstock, Ănăn Saigon) Phở the future Vietnam reunified in 1975, but Hanoi, Ho Chi Minh City , and their respective pho restaurants have maintained many of their differences. In Vietnam’s bastion of tradition, Hanoi , pho is simple, austere, and perhaps not very different from the last century. In Ho Chi Minh City , the country’s trend-setting economic capital, pho is dynamic, adaptable, and served with myriad sides. Even today, Ho Chi Minh City continues to push boundaries. At Tre Dining , Chef Dong developed a rich and buttery foie gras pho. Chef Franklin of Ănăn Saigon has gone even further, with a pho that features a truffle-infused consommé, a molecular pho that presents all the flavours of the noodle soup dish in one bite, and his headline-grabbing $100 pho, an indulgent feast. Chef Franklin is so enamoured with the dish that he’s opening Pot Au Phở, another restaurant above Ănăn Saigon , in August 2023. “Pot Au Phở is my homage to pho,” he says. “It’s where we synthesise everything we do with pho in one place.”In many ways, things are as they were half a century ago: while Hanoi safeguards tradition, Ho Chi Minh City strives to innovate. All in a bowl. Source: Joshua Zukas

Northern Vietnam, a land of contrasts and traditions, is home to a mosaic of ethnicities whose diversity is beautifully reflected in their culinary heritage. Each community, from the Hmong to the Tay and the Dao, contributes its unique touch to the region's gastronomy, creating a varied and captivating taste landscape. This culinary richness is not just about taste; it is a reflection of a history, a culture, and a way of life deeply rooted in the mountains and valleys of this fascinating region. ► Learn more about the 54 Minority Groups Cơm lam, rice cooked in bamboo - Source : Collected Harmony with Nature At the heart of this culinary richness lies a deep respect for the land and its resources. The ethnicities of the North have cultivated close ties with their environment, drawing from the generosity of nature to create dishes that tell the story of their mountains, forests, and age-old traditions. This approach is evident in the use of local ingredients, often harvested or grown in the immediate vicinity of the villages. Wild herbs, like lemongrass and Thai basil, play a crucial role in Hmong cuisine, bringing freshness and complexity to the dishes. The Dao excel in the art of transforming tender bamboo shoots into culinary delights, highlighting the symbiosis between humans and their environment. Gà đen H'Mông," or H'Mong black chicken - Source : Collected Hmong Cuisine: Robust and Generous Take the H'mong, for example. Their cuisine, marked by the ruggedness of the highlands, celebrates corn, a staple of their diet. The " Mèn Mén ," a true culinary emblem, turns this humble cereal into a hearty feast, perfect for facing the rigors of the mountain climate. The preparation of this dish is an art in itself: corn is ground into flour, then kneaded and carefully cooked, creating a unique texture that captures the very essence of Hmong cuisine. Even more daring, " Thang Co " embodies the spirit of sharing and community cherished by the Hmong people. This dish, traditionally prepared with horse meat but also made with beef or goat, is more than just a meal. It is a celebration of community life, where a simple pot and a shared bottle of alcohol are enough to create unforgettable moments of conviviality. The " Gà đen H'Mông ," or H'Mong black chicken, holds a special place in the culinary traditions of this ethnicity. Raised freely in the mountains, this chicken with firm flesh and crispy skin is more than just a dish. It is laden with symbolism, especially during the New Year, where it is associated with the awakening of the sun god, marking the transition to a new year full of hope and light. Mèn Mén, a true culinary emblem of Hmong's Cuisine - Source : Internet The Subtlety of Dao Cuisine The Dao favor a more subtle approach, allowing the freshness of their ingredients to shine. Their " Cơm lam ," rice cooked in bamboo, is a poignant testament to their harmony with nature. This ancestral cooking method not only preserves the nutrients of the rice but also gives it a unique, slightly smoky aroma that instantly evokes the misty forests of Northern Vietnam. The " Xôi Ngũ Sắc ," or glutinous rice with five colors, is not only a delight for the taste buds but also for the eyes. Each color, naturally obtained from ingredients like pandan leaves or various flowers, symbolizes one of the five elements. This dish embodies the Dao philosophy of balance and harmony, offering a unique gustatory experience. Bánh Cooc Mò, with its evocative shape of a buffalo horn - Source : Collected Tay Culinary Traditions For the Tay, cuisine is a ritual. The " Bánh gio ," rice cake with ashes, is not just a dish but an offering to the ancestors, a bridge between the earthly and the divine. Its preparation, which involves the use of finely sifted ashes, is a long and meticulous process that reflects the Tay's deep respect for their ancestral traditions. The " Bánh Cooc Mò ," with its evocative shape of a buffalo horn (Mò means buffalo horn in Tay language), carries within it wishes of health and prosperity for the young. Traditionally prepared for a child's first birthday, this cake symbolizes parents' hopes and aspirations for their offspring. Its delicate texture and subtle taste make it a favorite far beyond family celebrations. The " Xôi trứng kiến ," or glutinous rice with ant eggs, is a fascinating specialty of the Tay from Mu Cang Chai. This dish, available only for a short period in spring, perfectly illustrates the Northern ethnicities' ability to make the most of seasonal resources in their environment. The combination of sticky rice with tender ant eggs creates a unique explosion of flavors, enhanced by the addition of fragrant cumin and chicken fat. ► Enjoy The Cuisine of North Vietnam Xôi trứng kiến, a cake made of glutinous rice with ant eggs - Source : Collected The Influence of Climate and Seasons The cooler climate of Northern Vietnam plays a crucial role in defining its cuisine. Unlike the spicier dishes of the South, Northern cuisine favors milder and subtler flavors, with more frequent use of black pepper than chilies. This preference not only reflects the locally available ingredients but also a lifestyle that values long, convivial meals, perfect for the cool evenings in the mountains. Seasons also dictate the rhythm of cuisine. Festivals and celebrations are often an opportunity to prepare special dishes, such as "Bánh chưng" during Tết. This glutinous rice cake, wrapped in dong leaves and cooked for hours, is a powerful symbol of family and harmony, bringing generations together around its preparation and enjoyment. The Richness of Culinary Techniques Food preparation methods in Northern Vietnam are as diverse as they are fascinating. The " Pa pỉnh tộp ," a traditional Thai dish, perfectly illustrates the importance of slow cooking and smoky flavors in the region's culinary culture. The fish, carefully wrapped in banana leaves and slowly cooked over a charcoal fire, absorbs the subtle aromas of the leaves while remaining incredibly tender. The creative use of less conventional ingredients, as seen in " Nậm pịa ," showcases the ingenuity of Northern ethnicities in the face of food challenges. This "nose-to-tail" approach not only reduces waste but also creates unique and flavorful dishes that capture the essence of survival cuisine transformed into culinary art.   Thang Co, one of the most emblematic dishes of the mountain ethnic groups - Source : Internet A living heritage This symphony of flavors would not be complete without mentioning the contributions of the Thai and Muong peoples, whose fragrant soups and glutinous rice preparations add their own unique notes to this concert of flavors. Each ethnic group contributes its stone to the culinary edifice of North Vietnam, creating an incomparably rich tapestry of flavors. Beyond mere sustenance, the cuisine of North Vietnam is an open book on the souls of its peoples. Each dish tells a story, perpetuates a tradition and strengthens community ties. From colorful markets to family tables, these specialties are much more than just food; they are the guardians of a living heritage, handed down from generation to generation. So, to explore the cuisine of North Vietnam is to embark on a fascinating journey to the heart of millennia-old cultures, where every mouthful is a celebration of diversity and human ingenuity in the face of nature's challenges. It's about discovering how, through their culinary practices, these communities have managed to preserve their identity while adapting to an ever-changing world. The table, in these northern mountains, is not just a place to eat; it's a place to meet, share and pass on, where past and present mingle in a savory dance that continues to delight palates and nourish souls. Source: Mrlinhadventure