Book on Vietnam's natural, food specialties

The Vietnam Records Book Center (Viet king) intends to publish a two part book by August on Vietnam’s natural and food specialties in which it will list hundreds of Vietnamese specialties from across the country.

                 Mekong Delta's plums (Photo:KK)

The Vietnamese natural and food specialties collection will be published in two parts, “S100 Vietnamese natural specialties” and “S100 Vietnamese food specialties”.

“S100 Vietnamese natural specialties” will comprise of various fruits and non cooked dishes, like Doai commune orange (from Nghe An province), Ngoc Linh ginseng (Kon Tum), Ly Son garlic and Binh Son watermelon (Quang Ngai) and Quang Tri peppers.

The collection will raise public awareness in protecting and preserving natural specialties that are in danger of extinction.

“S100 Vietnamese food specialties” will honor typically local dishes of cities and provinces of the entire country, such as Lang Son roast duck, Tri Ton beef gruel (from An Giang province) and Quang Binh chat chat (mussel).

The collection will help local authorities and tourist companies to promote tourism in regions listed for their specialties.

Besides the publication of this collection, the first festival displaying Vietnamese food specialties from three regions will be held in Ho Chi Minh City this November.

By Tuong Vy – Translated by Kim Khanh

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