(VOVWORLD) - Famous chefs have gathered and showcased their talents at an Egg Festival held for the first time in Hanoi. Various recipes are created with eggs.

(VOVWORLD) - Pork is a popular choice for many people. We’re so familiar with boiled pork, fried pork, and grilled pork. What about salted pork? If you’re looking for a traditional recipe to please your taste, stay tuned.

(VOVWORLD) - Fried cassava leaves is one of the specialties of the Bahnar ethnic minority people in the Central Highlands province of Gia Lai. The dish, prepared in a very traditional way, is an indispensable part of the Bahnars’ daily diet.

(VOVWORLD) -Have you ever dreamed of traveling around the world to taste dishes from different countries? It seems a little bit difficult, right? How about if we introduce you to the recipes from different countries instead? Let’s visit a beautiful country in West Asia, Palestine and learn to cook its traditional dish—Maqluba with Saleem Hammad, a Palestinian man, who was working as a chef before he came to Vietnam.

(VOVWORLD) - The 2nd Korean Gastronomy Week has begun at the Sofitel Legend Metropole Hanoi hotel, showcasing Korean flavors and ingredients.

(VOVWORLD) - “Pickled cassava leaves” are one of the specialties of the Red Dao ethnic people in Yen Bai province. The dish is simple, but requires careful preparation, from plucking, rinsing, and salting the leaves.

(VOVWORLD) - Steamed Baramundi in banana leaf, a recipe for those who prefer authentic flavors.

(VOVWORLD) - Mien luon or eel glass noodle is quite popular to food lovers in Hanoi. Eel glass noodle is delicious and can be eaten at any time of the day because it is light, but still nutritious.

(VOVWORLD) - We are now in summer which is also the season of various kinds of fruits. Why not try some detox drink made at home, using any combination of fruits, vegetables and herbs that you like?

(VOVWORLD) - In today’s Food Delight, we will present a Brazilian dish called “Sarapatel” meaning mish-mash of pork offal. This is a dish of Portugese origin now commonly seen in the Northeast of Brazil. It’s made with guts and other pork viscera, in addition to curdled blood and cut into pieces.