Tag: Vietnamese cuisine

If popular varieties of Vietnamese pork rolls like *giò xào* (stir-fried pork roll), *giò bò* (beef roll), *chả mỡ* (fatty pork roll), or *chả quế* (cinnamon pork roll) are typically made from finely minced meat, *giò nây* takes a completely different approach: it’s crafted using whole cuts of pork, carefully wrapped to create its signature texture and flavor.

If you've savored the delights of Hanoi's *chả cốm* or Quảng Ninh's *chả mực*, then you absolutely must experience the exquisite flavors of Hưng Yên's *chả gà*.

This whimsically named fish has become a culinary highlight of Central Vietnam, sparking curiosity among travelers while being a beloved staple on local dining tables.

In South America, the birthplace of *Physalis peruviana* (Cape Gooseberry), this fruit is cultivated with meticulous care, using organic standards and selective breeding. Plump, vibrant orange, and bursting with a sweet, delicate flavor reminiscent of strawberries, apples, and grapes, it has become a prized export, delighting palates across Europe, Japan, and the United States.

Discover a unique twist on traditional Vietnamese sausages with *giò nây*. Unlike popular varieties like *giò xào*, *giò bò*, *chả mỡ*, or *chả quế*, which are made from finely minced meat, *giò nây* stands out by using whole cuts of pork, expertly rolled and crafted. This distinctive method delivers a texture and flavor that’s entirely its own, setting it apart from the rest.

If you've savored the delights of Hanoi's *chả cốm* or Quang Ninh's *chả mực*, then you absolutely must experience the exquisite *chả gà Hưng Yên*.

In South America, the birthplace of *Physalis peruviana* (Cape Gooseberry), this fruit is cultivated with meticulous care, using organic standards and selective breeding. The result is plump, vibrant orange-yellow berries with a delicately sweet flavor, hinting at notes of strawberry, apple, and grape. Renowned as a specialty, it is exported globally to Europe, Japan, and the United States.

If common varieties of Vietnamese pork rolls like *giò xào* (stir-fried pork roll), *giò bò* (beef roll), *chả mỡ* (fatty pork roll), or *chả quế* (cinnamon pork roll) are typically made from minced meat, *giò nây* stands apart with its unique preparation: it’s crafted by rolling whole, unground pork belly.

If you've savored the delights of Hanoi's *chả cốm* or Quang Ninh's *chả mực*, then you absolutely must experience the exquisite flavors of Hưng Yên's *chả gà*.

This whimsically named fish has become a culinary highlight of Central Vietnam, sparking curiosity among travelers while being a beloved staple on local dining tables.