Taro Soup, Fried Taro, and Boiled Taro Prepared by the Nho Quan District Farmers’ Union Viet Nam Farmers’ Union Vietnam Taro is one of the most resilient crops, extensively cultivated throughout Asia and the Pacific region. Renowned for its nutritional richness, taro root brings many health advantages, from better blood sugar control to promoting gut […]
Homemade Barley Flour Prepared by Tseveenjav and Basan National Association of Mongolian Agricultural Cooperatives (NAMAC) Mongolia Across Mongolia, diverse ethnic communities have upheld the age-old tradition of preparing barley flour within their households. In Western Mongolia, the Khoton ethnic group, residing in Tarialan soum, Uvs province, have long embraced the use of barley flour in […]
Pickled Khumuul Prepared by Amgalan Khungee National Association of Mongolian Agricultural Cooperatives (NAMAC) Mongolia Khumuul (Allium Mongolicum Regel) is a wild onion that grows in the Gobi Desert in the southern part of Mongolia. In the past, Mongolians popularly used to use it instead of onion and garlic. However, it has been forgotten nowadays. Khumuul […]
Pork with Fermented Shrimp Paste (Gia Vien) Prepared by Dinh Thi Thu Hien, Pham Thi Huong, and Dinh Thi Thu Thuy Viet Nam Farmers’ Union (VNFU) Vietnam Hailing from Ninh Binh province, Vietnam, this dish is a quintessential part of the region’s culinary heritage. Its star ingredient is the locally renowned fermented shrimp paste, a […]
Pork with Fermented Shrimp Paste Prepared by Thanh Nguyen Viet Nam Farmers’ Union (VNFU) Vietnam This dish is an exquisite blend of succulent pork, savory shrimp paste, and an array of aromatic spices and herbs. The inclusion of fermented shrimp paste lends a distinctive umami essence, creating a complex and delightful flavor profile. The cooking […]
Braised Loach Fish in Clay Pot Prepared by Yen Mo District Farmers’ Union Viet Nam Farmers’ Union Vietnam This Vietnamese delicacy is known for its intricate and time-consuming cooking process, contributing to its exceptional and distinctive flavor profile. Featuring freshwater fish as the star ingredient, this dish incorporates a harmonious blend of herbs and spices, […]
Bamboo Shoot Herbal Soup Prepared by Phetsamone, Sivilai, and Phonekeo Vangna Jaeng Agriculture Cooperative/Lao Farmer Network Laos This Laotian dish incorporates a medley of indigenous vegetables, such as bamboo shoots, pumpkin, sponge gourd, and a unique blend of herbs, notably bai ya nang, which bestows it with a unique and distinctive flavor. Furthermore, this diverse […]
Kokor Prepared by Mey Theing Thlok Vien Mean Cheay Agricultural Cooperative Cambodia Kokor is an ancient Cambodian recipe primarily composed of locally sourced vegetables and meat. This dish has lost its popularity in recent times, especially in urban areas where a wide array of foreign cuisines is easily accessible. Local woman Mey Theing maintains that […]
