Cuisine

B2 - Upper Intermediate

Katsuobushi, the dried fermented fish rock

Nguyen Trung - 3 Tháng mười hai, 2025 0

B2 - Upper Intermediate

Pagpag – The “delicacy” from trash and the story of poverty in the Philippines

Nguyen Trung - 24 Tháng chín, 2025 0

Cuisine

[Mp4] How sugar affects the brain

Nguyen Trung - 29 Tháng tám, 2025 0

B2 - Upper Intermediate

Boiled meat broth: to keep or discard? A perspective from traditional cuisine to modern nutrition

Nguyen Trung - 9 Tháng tám, 2025 0

C1 - Advanced

What is foie gras, and why is it being banned?

Nguyen Trung - 24 Tháng sáu, 2025 0

B2 - Upper Intermediate

A Vietnamese roast pork that keeps rolling for 1,000 years

Nguyen Trung - 3 Tháng năm, 2025 0

C1 - Advanced

The man bringing Vietnamese fish sauce to the world

Nguyen Trung - 24 Tháng tư, 2025 0

B2 - Upper Intermediate

A fish dish for experiencing the boundary between life and death

Nguyen Trung - 26 Tháng ba, 2025 0

B2 - Upper Intermediate

Red jellyfish of Hai Phong – A refreshing, chewy dish that captivates diners

Nguyen Trung - 22 Tháng ba, 2025 0

Cuisine

[Mp4] The history of ketchup

Nguyen Trung - 7 Tháng ba, 2025 0

B2 - Upper Intermediate

Foods to prevent the flu during cold weather

Nguyen Trung - 9 Tháng hai, 2025 0

B1 - Intermediate

The milky fish noodle soup restaurant that serves 1,000 bowls per day in Hanoi

Nguyen Trung - 19 Tháng Một, 2025 0

Blazing fires in Nhan Hau fish-braising village on the eve of Tet

“Two-Shrimp Noodles” – a brand that named an entire generation

The porridge dish that must be eaten with chopsticks

4 mistakes that make fish smellier the more you wash it

30 years of timeless flavor: ragworm fritters in Hanoi’s Old Quarter

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The days before Tet: as some old scenes gradually change, other familiar traditions remain

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What is AQ and why is it important?

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