Phở Gà, the chicken rendition of Vietnam’s beloved noodle soup, takes on a bold and lively character in Saigon (Ho Chi Minh City) style. Unlike its restrained Hanoi counterpart, Saigon-style Phở Gà is a celebration of abundance, with a richer, slightly sweeter broth,
Phở Gà, the soul-warming chicken version of Vietnam’s iconic noodle soup, is a Hanoi classic that embodies simplicity and depth in every spoonful. Originating from the bustling streets of northern Vietnam, this dish features delicate rice noodles bathed in a fragrant
I am not a chef, nor do I claim to be an expert in Vietnamese cuisine. I am a professor of history from Utrecht, with a fondness for old books, slow travel, and long conversations with strangers. My wife, Marijke, and I had planned our trip to Vietnam
Phở Bò, Vietnam’s beloved noodle soup, is a dish that tells a story of tradition, balance, and soul-soothing comfort. Originating in Hanoi, this northern-style phở is known for its clear, delicate broth, minimalist toppings, and focus on the purity of flavors.
I am not a food critic, nor a chef. I’m a 68-year-old retired school teacher from Lübeck, Germany, who never truly imagined she’d one day find herself under a flurry of pink sakura petals, wandering through Japan with three of her closest friends from the old teaching days.
Ramen is more than just a bowl of noodles—it’s a cultural icon, a steaming hug in a bowl that’s been warming hearts in Japan and beyond for decades. Shoyu ramen, with its soy sauce-based broth, is one of the most beloved styles, offering a perfect balance of umami, saltiness, and depth.
Get ready to dive into the soul-warming world of Sop Konro, a traditional beef rib soup from Makassar, South Sulawesi, Indonesia. This dish is a celebration of bold, smoky flavors, featuring tender beef ribs simmered in a rich, dark broth infused with a symphony of spices like cloves
If you’re craving a bowl of comfort that’s rich, aromatic, and steeped in tradition, let me introduce you to Coto Makassar, a beloved beef soup from the city of Makassar in South Sulawesi, Indonesia. This dish is a celebration of bold flavors—think tender beef and offal simmered in a fragrant
Sop Buntut is a traditional Indonesian oxtail soup, renowned for its rich, hearty broth infused with aromatic spices and herbs. This comforting dish features tender oxtail pieces simmered with vegetables like carrots and potatoes, flavored with a blend of nutmeg
Rawon is a traditional beef soup from East Java, Indonesia, renowned for its rich, dark broth and deep, aromatic flavors. The dish gets its distinctive black color from the use of kunci (black nut or keluak), a unique ingredient that imparts a nutty, earthy taste