An Englishman and his bangers are never far apart Text by Harrison Tripple Image by Quinn Ryan Mattingly For an Englishman with a background in Fine Arts and special effects, the Vietnamese sausage industry was about as foreign to Jonathan Stuart as the culture he found himself immersed in when he arrived here. Having owned … Read more
An ambitious culinary tour through Indochina Text by James Pham Images by Nam Quan A restaurant with more than 120 menu items spanning five countries would seem to be a warning bell for customers, a culinary “jack of all trades, master of none.” Having lived in three of these countries and traveled to a fourth, … Read more
Meet the Canadian who’s turning HCMC into a cheesy town Text by Marianna Daniels Images by Nam Quan It is a long way from the icy forests of Quebec to the back streets of Thu Duc District. But Paul Rogers, a native of the Canadian province is bringing the flavors of home to Ho Chi … Read more
A New York feel combined with a taste of Italy in downtown Saigon Ho Tung Mau in downtown District 1 is the city’s emerging dining strip offering a growing number of European restaurants and cafes, expat-oriented bars and a collection of local street food and eateries as well. One of the recent arrivals on this … Read more
A Scot brings a unique combination of flavors to whet your appetite In a city with such a vast array of international cuisines aimed at expats and more adventurous local diners, hotel dining options are often overlooked. In the case of Reflections, on the third floor of the Caravelle Hotel, that’s a shame because Executive … Read more
A carnivorous feast that will satiate any hungry stomach “Prepared with love, served with passion” is the slogan printed on the menu of JJ’s Brazilian BBQ Restaurant and Bar. It’s a promise that creates a high level of expectation when you take a seat at one of its tables, yet a promise well delivered on … Read more
We are what we eat – literally. As we consume food, it becomes a part of us, sculpting away at the physical shape of our bodies. But food also binds us to others. Food takes us back in time, linking us to the recipes and rituals of previous generations. Food ties us to our family, … Read more
Starting in the 17th century, when the English typically ate two meals – breakfast and a late evening, fashionably drawn out dinner – the concept of afternoon tea began to catch on, sampling the newly introduced teas from France along with small snacks to tide people over until dinnertime. What we now know as “high … Read more
How Vietnam’s colonial period has influenced some of the country’s signature dishes… ONE NIGHT MY Vietnamese husband surprised me with a new dish. “La goo,” he pronounced proudly, “It’s French.” His la goo was a flavorful stew of pork, potato and carrot, served with rice. “La goo,” I repeated, incredulously. “That doesn’t sound very French.” … Read more
But before you do that, know what food goes with what sauce… Dark & Smooth Tuong is a unique dipping sauce comprised of fermented soybean paste. The paste is concocted by adding a special type of fungus to roasted soybeans, and the ingredients are allowed to ferment in a jar until the sauce achieves its … Read more
3rd Floor, 14D1 Thao Dien st, Thao Dien Ward, District 2, HCMC
Phone: 02836209210
Email: info@oivietnam.com
Web: http://oivietnam.com
