Com chay (crispy rice crust or rice crackers) is a wonderful treat best enjoyed with a thick meaty sauce. I first tried com chay in Ninh Binh province with a scrumptious sauce of beef, onion, carrot, mushroom, tomato, dill, mint and other herbs and spices. The rice crust cracked as I dipped it into the mouthwatering sauce and it was simply heavenly.
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If you have a chance to see the living Tu Hai (Otter Snout Clams) with your own eyes, you won’t be surprised by its strange name. An Otter Snout Clam looks like an oyster when its two shells are closed, but its shells rarely close because its long snout is always waggling between them.
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Phở is a Vietnamese thinly sliced meat and noodle soup dish. The soup includes noodles made from rice and is often served with basil, lime, sprouts and peppers that are added to the soup by the customer (as well as any condiments desired). The most common variety includes thinly sliced beef brisket or flank. Continue Reading

Crocodiles, the fierce carnivores which threatened southern Vietnam’s first settlers, are now supporting hundreds of families in Ho Chi Minh City’s District 12.

Only a few years ago, breeding crocodiles was unimaginable work for the residents of the suburban district, most of who were farmers who struggled to make ends meets. Continue Reading