During her first week in Sulaymaniyah, Ngoc Huyen cried, unable to stomach the dry rice and overly salty grilled dishes, but for the past 7 years, her kitchen has never lacked the taste of Vietnam.

Many foreign tourists participated in a workshop to arrange the traditional Vietnamese Tet five-fruit tray, guided by a hotel chef, before bringing their creations to Kim Lien Ancestral Temple for a ceremony to pray for good fortune.

Lam Dong province is preparing a dossier for submission to the Ministry of Culture, Sports and Tourism for evaluation and recognition of traditional Phan Thiet fish sauce production as a national intangible cultural heritage.

Instead of relying on numerous industrial seasonings, home cooks can leverage vegetable broth, meat broth, or excess fat to create richer, more natural, and more economical meals.

Surpassing beef pho and bun cha, roasted pork banh mi has been ranked highest in the Vietnamese cuisine category by food specialized website TasteAtlas.

Vietnam's first pho museum has opened its doors, inviting visitors to explore the one-hundred-year history of Vietnamese pho and savor a special bowl of beef pho for 750,000 VND per person.

Marino Izquierdo cycled from Spain to Da Nang just in time for christmas to participate in charity activities, funding his journey by selling personal assets before the trip and with support from friends.