Bun ken, or snakehead fish noodle soup, involves a sophisticated cooking process. After the fish is cooked in boiling water, the chef will fillet it and turn it into 'mam ruoc' (shrimp paste) through fermentation.

Bun ken, or snakehead fish noodle soup, involves a sophisticated cooking process.

Some of the meat is stir-fried with onion, garlic, curry powder, cloves, star anise, cinnamon, and fish meal. Then the chef puts this mixture into a pot of fish broth, adds seasoning and coconut milk and boils on a fire.

The broth has a sweetish taste from the coconut milk.

It is served with dried shrimp, fish paste, bean sprouts and cucumber on top. Foodies can also add lemon, chili and fish sauce to fit their taste. A bowl costs VND20,000 (US$0.86).

International Food Festival to kick off in Hanoi

A festival featuring food from all over the world will be held in Hanoi on December 8.

Denmark supports Vietnam in managing food safety

Vietnam and Denmark signed a cooperation agreement and a memorandum of understanding (MoU) related to the Northern European country’s support for Vietnam to promote food safety management, at ceremony in Hanoi on December 3.

FTAs encourage food imports, investments in Vietnam

Free trade agreements (FTAs) have created opportunities for food imports and foreign investment in the domestic food industry, according to experts.

Vietnamese firms attend Asia Pacific food expo in Singapore

Four farm produce and food processing businesses of Vietnam are participating in the Asia Pacific Food Expo (APFE) 2019, which is underway in Singapore until November 24.

Food tour named best experience in Vietnam in 2019

Food tour has been named the top experience in Vietnam for the first time by renowned travel guide book publisher Lonely Planet.

Source: VNA