(VOVWORLD) - For many, mooncakes are a sweet treat for reunion. But since most of them are rich in sugar and flour, they can be off-limits for people on special diets. That’s why some bakers are looking for new ways to make this traditional treat more inclusive. One of them is Ms. Thu Vân, founder of a small bakery on Hoang Van Thai Street in Hanoi. Today, her creations, keto mooncakes, are bringing joy to many who thought they would have to miss out on sweet treats altogether.

(VOVWORLD) - These days, more and more young people in Vietnam are paying attention to healthier eating habits, even when it comes to enjoying sweet treats. That’s why bakeries are starting offering low-carb and keto-friendly cakes. Joining us is Ms. Thu Van, the founder of a small bakery in Hoang Van Thai street, Hanoi which specializes in keto and low-carb cakes for people with special diets, including those with diabetes. Today, she’s here with us to share one of those creations with tiramisu being among the best sellers.

(VOVWORLD) - This week, we welcome back Chef Bui Ngoc Quynh, who we call Chef Q. She’s known for her plant-based creations and her thoughtful approach to cooking. Chef Q earned a plant-based nutrition certificate from Cornell University, trained in raw vegan cuisine at Living Light, and is proud to be the first Vietnamese female plant-based chef to graduate from Le Cordon Bleu. In today’s episode, she shares a creative, zero-waste, plant-based take on traditional Vietnamese comfort food, veggie fritters.

(VOVWORLD) - When talking about the northwestern mountains, it’s impossible to ignore the spices and ingredients that are gifts of nature here. Mushrooms are an ingredient that local ethnic communities commonly use for soups, stews, stir-fries, and braised dishes. In his book on sustainable plant-based cooking “An Xanh Song Lanh (Eat Green and Live Healthily)”, chef Tran Le Thanh Thien chose to showcase the rich fragrance and delicate, naturally sweet flavor of wild shiitake mushrooms in a special dish he calls Dien Bien Mushroom Hot Pot.

(VOVWORLD) - Huong Thao is a food blogger, a food stylist, and the author of two beautiful books: The Red Strawberry Garden and Wandering Bread. Her love for home baking has grown into something much more: a quiet commitment to making food that’s natural, nourishing, and deeply personal. Thao now works in her small home kitchen in Ho Chi Minh City, focusing on simple recipes made with care. Among her creations, a golden, fragrant pineapple cake has captured the hearts of many.

(VOVWORLD) - Today, we’ll continue our journey to explore natural ingredients from the North to the South, which are featured in the sustainable plant-based culinary book “An Xanh Song Lanh (Eat Green and Live Healthily)” by chef Tran Le Thanh Thien.

(VOVWORLD) -If you’re craving something crispy, cheesy, and comforting – we have something nice for you. Today we’re making fried mashed potato balls! Crispy on the outside, soft and cheesy on the inside — mashed potato balls are the ultimate comfort food upgrade! They’re fun to make, even more fun to eat, and ideal for everything from parties and picnics to quick snacks or cozy family dinners. One bite, and you’ll see why these little balls of joy are always a hit!

(VOVWORLD) - Chef Bui Ngoc Quynh, known as Chef Q, earned a plant-based nutrition certificate from Cornell University, and trained in raw vegan cuisine at Living Light, the first culinary institute dedicated to raw vegan cooking. She is proud to be the first Vietnamese female plant-based chef to graduate from Le Cordon Bleu, widely regarded as the most prestigious culinary school in the world. Today, Chef Q will share a plant-based take on Vietnamese crab noodle soup, or bún riêu.

(VOVWORLD) - Today, we’re bringing you something fresh and deeply rooted in the heart of Vietnam, a celebration of healthy living and local treasures.

(VOVWORLD) - Today we’re diving into the world of fine-dining artistry with Chef Zach Truong of Hanoi’s Pan Pacific Hotel. He’s back with us to share an exquisite three-course vegan fine-dining menu.