Vietnamese food is distinct and unforgettable. The cuisine relies on a balance of salty, sweet, sour and hot flavours, achieved through use of nuoc mam, a fermented fish sauce, cane sugar, the juice of kalamansi citrus fruit or tamarind and chilli peppers. Dishes use plenty of fresh herbs but tend not to be overly spicy, as chilli sauces are served separately. From the new Rough Guide to Vietnam, we’ve picked ten essential Vietnamese foods everyone should try.

The central Nghe An province’s authorities said the new theme of the coastal town of Cua Lo in the summer vacation would be "Cua Lo Tourism: Order as Trademark".

On 27 March 2015, in Ho Chi Minh City, Hotel Department (Viet Nam National Administration of Tourism (VNAT)) in collaboration with Environmentally and Socially Responsible Tourism Capacity Development Programme – Funded by the EU (EU Project) organized a training course for Ho Chi Minh City’s Department of Tourism, Departments of Culture, Sports and Tourism of the Southern provinces on evaluation criteria, assessment methods and issue of Green Lotus Sustainable Tourism Label.

Rich in revolutionary tradition and diversified culture values, Hoi An appears as an ancient picture but lively. To promote the city’s tourism potential and continue past year’s success, Hoi An City (Quang Nam) organizes Tourism Stimulation Program 2015 named “Hoi An Impression”.