Food and drink — Travel Ideas — Page 8– tax –

Stripes drawn by brown-sugar syrup and chewy tapioca — Gong Cha, the global bubble tea chain from Taiwan, is one of the players that spread Taiwanese-style tapioca milk tea culture in Vietnam. Beyond its signature brown-sugar tapioca milk tea, its menu is built on Taiwanese tea ...

Travel around Vietnam and you’ll repeatedly spot red-and-black signs on residential corners, at market entrances, and along the main roads of provincial cities. Trung Nguyên E-Coffee is a franchise brand under Trung Nguyên, Vietnam’s No. 1 coffee king. With a small footprint, a strong ...

Vietnam is the world’s second-largest coffee producer, but most of it is commercial-grade Robusta, and the “specialty” culture in which consumers engage with origin is still young. Là Việt Coffee, in the highland city of Da Lat, integrates everything from farm to roasting and brewing, becoming a pioneer of that ...

Cafe Amazon, Thailand’s largest coffee chain, spreads across Southeast Asia with interiors themed on greenery and jungle. It had also entered Vietnam, but amid fierce competition with local brands, it closed all its stores and withdrew from the Vietnamese market in November 2025. In Vietnam now ...

A thorough explanation of civet coffee (kopi luwak)—its flavor, production process, the state of things in Vietnam and other countries, why it’s expensive, and animal welfare. We also introduce how to spot the real thing and precautions when buying.

We explain why Vietnamese coffee is called “bad,” from the characteristics of the Robusta bean and differences in taste culture. We clearly cover the gap with overseas ratings, tips for making it delicious as a café latte, and the causes of feeling drunk or queasy.

Vietnamese coffee, popular for its rich flavor and distinctive sweetness. Instant coffee that lets you easily recreate that authentic local taste at home is drawing attention. Being able to enjoy authentic Vietnamese coffee just by pouring hot water—on a busy morning or during relaxing time—is appealing, isn't it? This...

We explain nuoc mam, the fish sauce essential to Vietnamese cuisine, in detail—from basics to authentic uses, type differences, and how to choose to avoid mistakes. We also organize aroma and salt characteristics and use by dish, making it a practical guide useful even for those who want to recreate Vietnamese cooking at home.

A thorough explanation of the Vietnamese staple “fried spring rolls (cha gio).” We organize the features of the ingredients, how they’re eaten locally, the types of dipping sauce, and tips for a recipe you can recreate at home. We clearly introduce the charm of cha gio—crispy outside and juicy inside.

We introduce, in a complete guide, the representative vegetables used in Vietnamese cuisine. Starting with water spinach and herbs, we organize the types and features of vegetables unique to the country, and how they’re eaten and used in cooking at the source, clearly explaining the basic knowledge for enjoying Vietnamese food culture more deeply.