(VOVWORLD) - Luke Nguyen, a Vietnamese-Australian chef and restaurateur, is best known as the host of the television series, Luke Nguyen's Vietnam and Luke Nguyen's France. He is a judge on the television series Master Chef Vietnam. Luke Nguyen is also known as an ambassador of Vietnamese cuisine to the world, promoting Vietnamese cuisine as the healthiest in the world.

(VOVWORLD) - When talking about food in Korea, one snack that cannot be missed is Tteokbokki, a traditional Korean dish that’s typically sold as a street food. It’s a chewy, pillowy rice cake that’s coated in a sweet red chili sauce. Tteokbokki can be served as a snack or as a quick meal. It’s super quick and easy to make.

(VOVWORLD) - Bombax flowers are brilliant red flowers which are in full bloom only once in March every year. Bombax flowers are also an amazing ingredient for food. Cooked bombax flowers have crunchy texture. It is not gluey and quick to melt in your mouth.

(VOVWORLD) - Banh Trang Nuong, or Grilled rice crackers is one of the most popular street snacks for students and teenagers in Vietnam. The image of a lady sitting on the footpath grilling rice crackers over little charcoal braziers has become so familiar to many people. The most ok thing about the snack is its price, which is just around 50 US cents.

(VOVWORLD) - If you are going to make a simple pudding this summer, it has to be a classic English summer pudding, packed with juicy summer berries. It’s a simple yet tasty dish, perfect for a hot summer day.

(VOVWORLD) - Le Beaulieu, the upscale French restaurant at Sofitel Legend Metropole Hanoi, has launched a new à la carte lunch menu and a special five-course dinner menu prepared by chef Raphael Kinimo. Highlights in the menu are a pan-seared seabass, succulent duck breast, le homard & caviar, and le boeuf Wagyu.

(VOVWORLD) - Vietnam’s iconic Pho is well-known around the world. It’s served for breakfast, lunch, or dinner. But in today’s Food Delight, we’re not talking about the traditional noodle soup, but a “Pho” Cocktail, which is becoming quite popular in Hanoi bars. There is no meat in this version of the national dish, but the flavors remain: cinnamon, star anise, cardamom and fresh coriander, plus a generous splash of gin and triple sec for good measure.

(VOVWORLD) - Salmon from Australia, combined with tarator, a sauce of Middle Eastern origin, creates an amazing dish prepared by Australian chef Adam Liaw.

(VOVWORLD) - The Taste of Australia Culinary Competition is once again, providing an opportunity for aspiring young chefs in Vietnam to put their skills to the test in a series of culinary challenges that showcase Australian produce and Vietnamese culinary excellence.

(VOVWORLD) - During this scorching summer, it’s quite uncomfortable to cook over a hot stove. But you still deserve to eat well, right? To that end, we're here to save your dinner with “Boiled pork wrapped in rice paper”, a delicious and inspiring no-cook summer dinner recipe.