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The many ways to enjoy tuna



Lê Hương

Tuna is a food source with high nutritional value. The tender and fragrant fish can be used in a wide variety of dishes. 

It contains unsaturated fat, protein, vitamin D, and phosphorous. Tuna is good for your health and helps prevent diseases in the heart, bones and joints.

However, tuna also contains a large amount of mercury and anisakis, a kind of parasite that causes allergies, so it is not advisable for some people. It is advised that, if you have never eaten tuna before, you try a small amount of fish first to test your body’s reaction. 

Here are some suggestions for tuna in daily meals.

Tuna salad

A salad of fresh tuna and sprouts is a perfect starter for your meal, which is quite simple to make.

A healthy tuna salad. — Photo

Chef Tống Sang from Phú Yên takes a recipe with 100g of fresh tuna (or canned tuna, if you prefer); 100g of watercress; 100g of lettuce; a quarter of a shallot; spices including sesame oil, lemon juice, chilli sauce, vinegar, roasted white sesame, salt and sugar.

All the vegetables should be cleaned properly before being cut into small pieces. Tuna is cut into small square pieces and left to dry.

The sauce is made by stirring all the spices together.

Then mix well all ingredients, put on the sauce, and stir well.

The dish will offer a way to enjoy the taste of fresh tuna without a fishy flavour. The fresh clean vegetable will mix well with the sour, hot, salty and sweet sauce flavours.

Baked tuna in tinfoil

Ingredients for this main course include one kilogram of tuna; onion, garlic, chopped chilli, lemon, spices of minced pepper, fish sauce, sugar, broth mix; and a roll of tin foil.

Baked tuna in tinfoil. — Photo

You should choose fresh tuna for the best flavour, which should be cleansed with a salt solution both in and out of the body to get rid of the fishy smell. Then you mark a sharp knife cut on its body so that the spice can absorb evenly inside the fish; chop cleansed onion and garlic; and cut ginger into thin pieces.

Marinate the fish with some salt and some broth mix and massage gently on the fish so that the spices absorb better. Add onion, garlic and ginger to the fish, then wrap all with the tinfoil and let it there for some 20 minutes.

Preheat the oven to 190 degrees for 10 minutes before putting the fish in. Bake the fish for ten minutes, then take it out and cover it with some oil so it doesn’t dry out. Turn the fish over and bake for another five minutes.

You can make a sweet and sour sauce to dip the baked fish in. The sauce is made of minced garlic, minced chilly, fish sauce, sugar, and broth mix.

The baked tuna in tinfoil keeps all nutrition of the fish with delicious flavour. The dish can be served hot with fresh vermicelli and herbs and wrapped in rice pancakes.

Egg wrapped with tuna

This is a very simple and delicious dish. You can mix well eggs, some roots and minced tuna. A ratio of 300g of minced boiled tuna, three eggs, some thì là herbs (dill), some fish sauce, cooking oil, salt, pepper, broth mix and sugar (to your taste).

Tuna wrapped in egg. — Photo

You put the minced tuna into a big bowl, and add chopped dill and fish sauce. Break the eggs in another bowl, add spices and mix well. Heat some oil on a saucepan, fry the eggs first, then add minced tuna to the egg. Then fold the egg and fry well on both sides.

Take the fold out and cut it into small pieces for eating. Put some herbs on top of the dish.

Spicy tuna stew

The dish is more suitable for cool weather and served with hot steamed rice.

The ingredients for a portion for four people include 500g of tuna, a coconut, onion, garlic, chilli, oil, salt, sugar and pepper.

The cleansed fish should be marinated with pepper, sugar, and salt.

Mince the onion, garlic and red chilli.

Spicy tuna stew is great on a winter’s day. — Photo

Heat the oil in the saucepan and put the fish in to fry as well.

Then, take another saucepan and put the oil in to fry onion, garlic and chilli. Then, add coconut milk in with two spoons of sugar.

Some sliced pineapple can also enhance the flavour.

Boil the mixture before putting the fish in and add spices to taste. Stew it at a low temperature for 30-40 minutes.

The tuna should be well cooked and have beautiful colours and the natural sweetness of coconut milk.

Spaghetti with tuna sauce

You can use a pack of spaghetti or fettuccine, a can of tuna, a lemon, parsley cheese, garlic, 30g of unsalted butter, cooking oil, spices and basil leaves.

 The dish tastes better·with more cheese. — Photo·

Before cooking, take the tuna out and cut it into small pieces.

Then, boil water in a saucepan, add some salt and oil and boil the spaghetti or fettuccine till it is soft. Take the spaghetti or fettuccine out and let it dry while keeping a bowl of boiled water. Mix the spaghetti or fettuccine with some oil and stir well so the strings don’t stick together.

Heat oil in a saucepan at an average temperature, then add garlic and tuna in. Add some spices to taste and put the spaghetti or fettuccine in and mix well. Add butter and boiled water with some lemon juice and mix well. 

When it is mixed well, add some more minced parsley cheese, pepper and basil leaves.

The dish should be served hot with some Parmesan cheese. — VNS



Vietnam expects to enter top 30 countries in terms of tourism competitiveness: PM



Prime Minister Pham Minh Chinh expressed his belief that Vietnam will become one of the top 30 countries worldwide in terms of tourism competitiveness, while chairing an national teleconference on tourism on March 15.

Vietnam expects to enter top 30 countries in terms of tourism competitiveness: PM hinh anh 1Prime Minister Pham Minh Chinh speaks at the meeting. (Photo: VNA)

– Prime Minister Pham Minh
Chinh expressed his belief that Vietnam will become one of the top 30 countries worldwide
in terms of tourism competitiveness, while chairing an national teleconference on tourism on March 15.

The country’s tourism sector should develop strongly
with “special products, professional services and clean environment” to make
Vietnam a safe, friendly destination, he said.

The leader reiterated the target of welcoming from
47-50 million international visitors and raising the sector’s GDP contributions
to about 14-15%, as set at the 13th National Party Congress.

He emphasised favourable conditions for the sector
to growth further, including one world wonder, 18 world heritages and more than
41,000 tourist sites, among others, saying tourism development is the responsibility
of the entire political system, all agencies and the whole society.

Domestic tourism should be placed in the country’s general socio-economic
development as a spearhead economic sector and should be linked with regional and
world tourism, with international standards, he noted.

Regarding key tasks in the time ahead, PM Chinh asked
ministries, agencies and localities to seriously implement viewpoints and
guidelines of the Party, laws and policies of the State on tourism, while stepping
up tourism restructuring.

He urged reviewing, amending and supplementing
relevant mechanisms, policies and regulations, increasing investment and
mobilising more resources for the sector, including those from the private sector,
helping travel firms and households access loans, enhancing digital
transformation, and building and developing a smart tourism ecosystem in

The PM stressed the need to facilitate the
opening of air routes and strengthen international cooperation, especially with
big, multi-national groups and corporations, in this field.

He assigned the Ministry of Culture, Sports and
Tourism to continue implementing the project on tourism restructuring towards
the status of a spearhead economic sector, effectively utilise big sources of
holidaymakers and promote products in which Vietnam has strengths like cultural
tourism, meetings, incentives, conferences and exhibitions (MICE) tourism,
medical tourism and agriculture-based tourism, among others.

The Ministry of Foreign Affairs and representative
diplomatic offices abroad were asked to coordinate with other ministries and
agencies in the communication work, and in implementing visa and immigration policies
for international visitors.

PM Chinh suggested the Ministry of Industry and Trade
integrate tourism into trade promotion programmes both at home and abroad, and
the Ministry of Agriculture and Rural Development promote tourism based on
agriculture, rural areas and farmers.

The government leader also gave tasks to People’s Committees
of cities and provinces, and  travel associations
and firms.

Participants at the conference looked into opportunities and challenges
to the tourism industry, and sought solutions to them, proposing that
international travel companies should be encouraged to invest and operate in

Statistics by the Ministry of Culture, Sports and
Tourism showed that the number of international visitors to Vietnam jumped to
18 million in 2019 from only 7.9 million in 2015.

Vietnam’s average annual tourism growth of 22.7% is among
the highest in the world, according to the World Travel Organisation.

The country’s tourism has moved up eight places on
the 2021 Tourism and Travel Development Index (TTDI) to the 52nd position as compared
with that in 2019, said the World Economic Forum (WEF) Report.

With six out of the 17 pillar indexes ranked among
the top in the world, Vietnam’s tourism ranks among the top three fastest
growing countries.

Since the border reopening on March 15, 2022, the
sector has been recovering, especially domestic tourism.

Last year, the country served 101.3 million domestic
visitors and 3.5 million foreign tourists, and raked in 495 trillion VND from
the industry, up more than 23% from the set target, and equivalent to 66% of
the 2019 figure./.


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Mong Cai int’l border gate welcomes first foreign tourist group post COVID-19



The pair of Mong Cai (Vietnam) – Dongxing (China) International Border Gates officially resumed customs clearance procedures for international tourist on March 15.

Mong Cai int’l border gate welcomes first foreign tourist group post COVID-19 hinh anh 1Mong Cai International Border Gate welcomes the first foreign tourist group post COVID-19 on March 15. (Photo: VNA)

Quang Ninh – The pair of Mong Cai (Vietnam) – Dongxing (China) International Border Gates officially resumed customs clearance procedures for international tourist on March 15.

The first foreign tourists entering Vietnam through the border gate in the northern province of Quang Ninh on the day were a group of 38 Chinese tourists. They are scheduled to visit several places in Vietnam during their four-day tour such as Ha Long Bay (Quang Ninh) and the capital city of Hanoi.

The Mong Cai – Dongxing International Border Gates were officially re-opened on January 8 but only Vietnamese and Chinese citizens were allowed to go through to return home after a period of being stuck due to the COVID-19 pandemic.

On February 21, import-export activities were fully resumed, and individual travellers were allowed to go through the border gates.  

It is expected that about 3,000 people will go through the border gate on March 15, the day China re-opened group tours to Vietnam.

Both the authorities and tourism agencies in Quang Ninh have got infrastructure and staff readied to receive foreign tourists. 

Vietnam is on the list of countries to which Chinese group tours can be conducted starting from March 15 in the second phase of China’s pilot programme on resuming outbound group tours./.


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Vagabond a perfect spot for café hopping



by Gia Linh 

The rising trend of ‘café hopping’, visiting more than one café during a single outing, has resulted in the omnipresence of many ‘instagrammable’ cafés.  The Vagabond Patisserie & Cafe in HCM City’s District 1’s Trần Cao Vân Street is one such venue, well-known among cafe-goers and sweets-lovers for their meticulously made seasonal cakes and drinks.

The word ‘vagabond’ is a nod to the owners’ philosophy of running their business outside traditional frameworks.

QUAINT: The Vagabond in 9 Trần Cao Vân Street in HCM City’s District 1 is famous for its beautiful decor and tasty cakes. – VNS Photo Gia Linh

I got to know The Vagabond through their advertisement on Instagram, and was completely taken by how pretty their cakes are. Seeing the pictures, reading the captions, and knowing that they made their pâtisserie from scratch stirred my curiosity. 

I could not wait to see this café, especially as I love baking. With two of my like-minded besties, we planned a date immediately.

Upon arrival, we were immediately awed by how it looked on the outside, an old world European concept with black-and-white exterior designs, an entrance filled with various plants, and decorations creating a mysterious, cozy atmosphere.

It was lively inside, but not too busy; jazzy 90s’ music was playing in the background. The staff were attentive, quickly setting up a table for us.

The interior had an antique, vintage theme: yellow lights, wooden tables and chairs, a floor-to-ceiling old bookshelf; it felt like a European café in the 80s.

Once we scanned through the menu, we were completely invested in the place. There are dozens of options, from desserts to coffee, tea, and even homemade ice-cream. We took a long time choosing, and ended up with three ‘no-baked’ cakes and two icy drinks.

The order came in no time, and the plating was perfect. We took tons of pictures, amazed by how beautiful the dishes looked, not wanting to ruin them. 

After planning what order we should try the cakes (from the mildest to strongest), we tried the mango and Yuzu (Japanese citrus fruit) mille crêpe first. The aroma from the Yuzu hit us on the tip of our tongues, fresh and citrusy. The combination between the rich cream, tangy hint of Yuzu and mango, and soft, light crêpe layers was so refreshing.

Since it was cherry season, we could not skip the Souvie on the menu, a ‘cherry-bomb’ full of complex components, textures and flavours.

It was covered in a paper-thin layer of berry-flavoured chocolate, and on top was glossy marmalade made of cherry chunks. The inside was a work of art, with cocoa sponge-cake at the bottom, then a layer of chocolate mousse, cherry compote, and a third layer of cherry-infused cream cheese on top. The components worked together amazingly. The hint of chocolate recognizably enhanced the natural, sweet cherry flavour. 

CAKE OFF: The Vagabond seasonal cakes are visually satisfying and taste amazing. – VNS Photo Gia Linh

Setting the cakes aside, we headed for our drinks, starting off with the cherry berry kumquat tea. While we did find the tea refreshing with the taste of cherries and kumquat, and it would pair decently with creamy, heavy cakes, it was just a bit on the bland side. 

Contrary to the tea, we could not stop drinking the oat milk with brown sugar toddy palm, which more than lived up to our expectations. The milk was creamy, nutty, the sugar syrup added a hint of sweet, caramelising taste, and the brown-sugar coated toddy palms were chewy. We think we even prefer this one over traditional milk tea!

DELIGHTFUL DRINK: The nutty oat milk with caramelised brown sugar
toddy palms was an addicting drink. – VNS Photo Gia Linh

We finished off with a Greenerie, our last cake. According to the menu, this one contained a trio of pistachio, cherry, and matcha (a rather peculiar combination). At the bottom was a thin layer of Kyoto matcha sponge cake, on top was again the cherry compote, and finally, there was the pistachio cream. The matcha taste did not overpower the other flavours, and I especially loved the sheer nuttiness of the pistachio cream. It was my favourite cake of the three.

We sat and talked for hours, enjoying the last bit of everything. Nothing was overly sweet, and portion sizes were just enough. 

Items on the menu range from VNĐ80,000 to 180,000, and our bill came to around VNĐ660,000 (US$28), a great deal for the superb cakes and drinks.

The Vagabond also has another branch at 118 Hà Huy Tập Street, District 7.

With great service, beautiful decorations, and top-tier cakes and drinks, I highly recommend The Vagabond to those who want to have a unique café outing. VNS

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