During his culinary journey across Vietnam, American food vlogger Sonny Side—creator of the hit YouTube channel Best Ever Food Review Show, boasting over 11 million subscribers—set out to explore the vast spectrum of the country’s national dish: comparing a humble $2 (around 50,000 VND) bowl of street-side pho with an ultra-luxurious $100 (around 2.3 million VND) gourmet rendition.

Sonny kicked off his quest in Hanoi, the revered birthplace of traditional pho. Stopping at a storied, 70-year-old family-run stall on Bat Dan Street, he was treated to an authentic Northern-style bowl featuring a crystal-clear broth, a rich beef essence, and fragrant hints of charred ginger and scallions.

(Sonny digging into his first bowl at Pho Bat Dan. Screenshot from video)

Every single bowl reflected meticulous craftsmanship—from the tender, hand-sliced flat rice noodles to the succulent cuts of rare and well-done beef.

Sonny described the Northern flavor profile as delivering “the pure essence of beef radiating through every single spoonful of broth.”

(Sonny praising Northern pho for its rich, unadulterated beef profile. Screenshot from video)

Leaving Hanoi behind, Sonny flew south to Ho Chi Minh City to explore Southern pho—a version famous for its broader variety of cuts, bolder seasonings, and bountiful herbs.

Tucked away in a narrow alley off Ho Hao Hon Street in Cau Kho Ward (District 1, Ho Chi Minh City), he dropped into a cozy local joint to enjoy a bowl brimming with flank, tendon, rare beef slices, and a rich, golden layer of scallion fat (nuoc beo). Southern pho stands out with its heaped basket of fresh herbs, lime, chili sauces, and a gently sweet, aromatic broth.

(Sonny savoring Southern-style pho at an alleyway stall. Screenshot from video)

The ultimate climax of Sonny’s journey, however, was his encounter with the famous $100 luxury pho at Ănăn Saigon, helmed by award-winning chef Peter Franklin. The creation marries modernist culinary techniques with deep reverence for Vietnamese heritage.

(The $100 luxury pho crafted from premium ingredients by Chef Peter Franklin. Screenshot from video)

This decadent bowl is prepared with an astonishing array of seven different cuts of beef—ranging from prime Angus tenderloin, beef tongue, and gelatinous tendon, to hearty shank, flank, short rib, and artisanal beef meatballs.

The broth simmers gently for 12 hours before undergoing careful clarification to achieve flawless clarity and concentrated flavor. To elevate the experience even further, the dish is finished with a generous shaving of premium black truffle.

(Fresh black truffle shaved over the gourmet bowl of pho. Screenshot from video)

(Sonny stunned by the flavors of the $100 bowl. Screenshot from video)

Reflecting on the tasting, Sonny noted: “The broth is incredibly rich and silky, and pairing it with these top-tier ingredients makes it a truly worthwhile experience.”

From a humble $2 sidewalk classic to an opulent $100 fine-dining masterpiece, each stop offered Sonny a fresh perspective on Vietnam’s signature comfort food. Whether North or South, street-cart or Michelin-starred, pho remains the true heartbeat of Vietnamese gastronomy: balanced, nuanced, and endlessly inventive.

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“Imagine traveling just for a cat,” Jonathan captioned a video chronicling his journey on Instagram.

What began as an eccentric travel whim quickly captured the digital world. The clip soared to nearly 600,000 views, over 100,000 likes, and a cascade of comments. In the replies, globetrotters from around the world chimed in, sharing snapshots from their own pilgrimages to meet the famous ginger resident at a tucked-away coastal cafe.

(Photo: @jonng_ishere/Instagram)

Flying from Singapore to Da Nang Just to Meet a Cat

While mapping out things to do in Da Nang, Jonathan stumbled across a string of Instagram reels spotlighting a round orange cat living at a local neighborhood cafe.

It was not just the cat’s looks that caught his eye, but its sheer, majestic apathy toward the human race. In clip after clip, the feline lay stretched out, lost in deep slumber or gazing blankly into space while patrons gathered around in awe. The presence of human admirers seemed utterly beneath its concern.

Da Nang had already been on the bucket list for Jonathan and his wife. But once he discovered the four-legged local, meeting the cat jumped straight to the very top of his must-do list.

(A Singaporean tourist flew to Da Nang just to meet an aloof ginger cat. Photo: @jonng_ishere/Instagram)

In May, Jonathan touched down in Da Nang, buzzing with anticipation. Yet the face-to-face encounter did not play out quite like a warm reunion.

The cat was perched fast asleep atop a refrigerator, wearing an expression of pure nonchalance—completely unaware, and thoroughly uninterested, that a traveler had crossed international waters just to say hello.

Jonathan confessed he was tempted to scoop up the sleeping furball for a tight hug. Out of courtesy to the owners, however, he let the cat sleep, settling for a gentle stroke along its soft fur.

(Photo: @jonng_ishere/Instagram)

The encounter was brief and delightfully one-sided, yet gave Jonathan enough footage to capture the moment and share it online. He never expected the quirky clip to blow up into an internet sensation.

Social media algorithms are notoriously fickle, Jonathan noted. While cute animal reels frequently go viral, none of his previous pet clips had ever generated such a massive wave of adoration.

Clearly, this particular ginger cat possessed an irresistible charm all its own.

The Four-Legged Celebrity of a Da Nang Coffee Shop

The feline celebrity Jonathan traveled so far to meet answers to the name Mập (“Chubby”), living at Dom Cafe at 22 Le Quy Don Street.

Beyond winning the hearts of local regulars, Mập has emerged as a familiar icon across international cat-enthusiast circles. On Instagram, the cafe’s official page boasts over 102,000 followers, with comment sections dominated by foreign animal lovers.

(Mập, the famous ginger cat living at Dom Cafe, 22 Le Quy Don Street)

Videos starring Mập pull in tens to hundreds of thousands of likes. Many foreign commenters openly declare that whenever they visit Vietnam, a stop in Da Nang to meet Mập is non-negotiable.

Mập’s magnetic pull lies in an attitude that rejects celebrity status. With a round, chunky build, wide eyes, and an expression of blissful oblivion, Mập fears no one. Guests can stroke its back or scratch behind its ears without fear of receiving a hiss or a scratch.

Check-in photos with Mập have proliferated across social feeds: cradled in the arms of an adoring tourist, or sunbathing in the courtyard while unapologetically claiming a customer’s seat. No one ever complains; patrons gladly surrender their chairs to the shop’s true “little boss.”

On festive occasions, the cafe dresses Mập in whimsical accessories—from miniature flower hats to crocheted beanies—fueling its viral allure.

(Mập is cherished by both domestic patrons and international globetrotters)

Beside Mập, Dom Cafe is also home to another cat named Sua (“Milk”) and several friendly resident dogs. Yet Mập remains the undisputed headliner drawing overseas wanderers through the doors.

Beyond the Cat: The Charm of Dom Cafe

While Mập draws people in, the cafe’s easygoing ambiance and quality brews keep them lingering.

Jonathan noted that he was equally taken with the cafe’s tranquil vibe and drinks, remarking that he would eagerly recommend the spot to fellow travelers.

The menu covers Vietnamese cafe staples alongside modern brews: traditional black and condensed-milk coffee, Americanos, bac xiu (sweet white coffee), lattes, espresso, cold brews, fruit sodas, and fresh juices, generally priced between 35,000 and 55,000 VND ($1.40–$2.20).

The floor plan is cozy and split between a warm indoor seating area glowing under amber lights and a leaf-draped outdoor courtyard bathed in natural light.

(The cozy interior of Dom Cafe)

Traces of the four-legged inhabitants are woven into the decor. Guests playfully observe that the indoor sofa serves as a claw-scratched guestbook. For animal lovers, these weathered marks merely add to the cafe’s homely appeal.

On Google Reviews, patrons leave glowing praise for the drinks, the relaxing vibe, and the furry staff.

One visitor highlighted the quaint address on Le Quy Don, complimenting the open patio, balanced coffee, and Mập’s remarkably cuddly nature. Another regular pointed out the friendly hospitality of the owners alongside the adorable cats and dogs.

(The friendly four-legged “staff” at the cafe)

Other travelers fondly recall the cafe’s vintage playlist, retro aesthetic, and breezy porch seating, though a few practical reviewers note that parking for larger vehicles and cars along the street can be tricky.

Heading to Meet Mập? Prepare to Be Snubbed

Viral fame has turned Dom Cafe into a quirky pilgrimage spot on many Vietnam itineraries. Still, Jonathan offers a tongue-in-cheek disclaimer for anyone hoping to meet Mập: do not expect an enthusiastic welcome.

Much like Jonathan’s encounter, Mập might be napping, basking in the sun, or ignoring your existence altogether. Visitors heading over should be fully prepared for the royal cold shoulder.

(Visitors hoping to meet the ginger celebrity should be prepared for complete indifference)

For Jonathan, the encounter was far from a Disney-style greeting, yet it became one of his most cherished memories from Da Nang. Along with two friendly resident dogs, the afternoon offered an unhurried, joyful pause.

Sometimes travel is not about ticking off UNESCO monuments or exhausting bucket lists. For some wanderers, an indifferent ginger cat asleep on a refrigerator, completely oblivious to the bustling world, is reason enough to pack a bag and cross an ocean.

(Photo credit: Dom Cafe)

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A Homestyle Kitchen in Cam Chau

Mama’s Authentic Vietnamese Kitchen sits on Cua Dai Street, a major thoroughfare linking the lantern-lit Old Town to the sea, lined with spots catering to both neighborhood residents and globe-trotters. In stark contrast to tourist-oriented establishments, this space feels like a family kitchen where every dish is prepared directly by the woman at the counter.

The stall operates almost around the clock—from 7:30 in the morning until 4:00 the following dawn—offering late-night comfort to travelers heading back from evening strolls through the ancient streets. Its unhurried pace and unpretentious setting create an immediate sense of ease rare to find in such a bustling tourist hub.

One detail caught Jozzie completely off guard: every patron who stepped inside, even first-time foreign visitors, addressed the woman running the kitchen simply as “Mama.” To an outsider, the practice seemed startling at first, yet it explained the comforting intimacy that lingered throughout his meal—living up to the moniker “Mama’s” chosen to welcome international guests.

Cao Lau and Banh Mi: Twin Pillars of Hoi An Cuisine

Of the two dishes Jozzie ordered, cao lau represents Hoi An’s culinary identity—a specialty nearly impossible to replicate elsewhere. Authentic cao lau noodles are crafted from rice soaked in ash lye gathered from Cham Island firewood, then mixed with mineral-rich water drawn exclusively from the ancient Ba Le Well, believed to date back to the Champa era. This centuries-old technique gives the noodles a chewy bite, a muted yellow tint, and a profile distinct from regular pho or rice noodles.

A traditional bowl features thinly sliced xa xiu (char siu pork), crisp golden pork cracklings, aromatic herbs from Tra Que village, and a small ladle of concentrated braising gravy rather than a full broth, requiring diners to toss all elements together before eating. This dry-tossed style often catches foreign guests by surprise, defying the Western assumption that Asian noodles are always served swimming in soup.

Hoi An’s banh mi, on the other hand, tells a different culinary tale—the marriage of French baguette baking and Vietnamese seasoning. The local crust is famously thin, airy, and crackling crisp, packed with rich pâté, cold cuts, savory pork roast, fresh herbs, pickled vegetables, and each vendor’s signature secret gravy.

The balance between the shattering crunch of the loaf, the savoriness of the meat fillings, and the acidity of pickled carrots and daikon is what elevates a great banh mi, explaining why global food critics continue to celebrate it. While Jozzie’s declaration that this was the best banh mi he had ever tasted was personal, it spoke volumes about the consistency this small kitchen maintains amid Hoi An’s crowded sandwich scene.

Jozzie’s experience reflects a growing shift among international travelers in Vietnam: bypassing overhyped tourist traps in favor of authentic, word-of-mouth discoveries. For an understated stall like Mama’s, gaining sudden viral attention proves that traditional homestyle cooking endures not through flashiness, but through genuine care in every bowl and crusty loaf.

Eatery Information

• Name: Mama’s Authentic Vietnamese Kitchen

• Address: 399 Cua Dai, Cam Chau, Hoi An, Quang Nam

• Opening Hours: 7:30 a.m. to 4:00 a.m. the following morning

Delivery Inquiries: 0707 517 144 (English) | 0869 535 905 (Vietnamese)

(Source: kenh14.vn)

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To the Vietnamese, questions such as “Ăn cơm chưa?” (Have you eaten yet?), “Đi đâu đấy?” (Where are you heading?), or “Mới về à?” (Just getting back?) rarely demand a literal answer. They serve primarily as warm greetings, conversation starters, and an unspoken signal: “I see you, and I care.”

This cultural greeting recently delighted an expatriate from the Netherlands. On social media, Danny Haberer recounted his early days in Vietnam and his perplexity at being persistently asked, “Ăn cơm chưa?”

Danny Haberer, an expat from the Netherlands, expressed amusement at the traditional Vietnamese greeting “Have you eaten yet?”

“When I first moved to Vietnam, neighbors asked me every single day: ‘Have you eaten yet?’ I thought they meant it literally, so I answered politely: ‘No, not yet, I’ll eat in a bit.’ The next day, they asked again. And again the day after that. I started getting worried—good heavens, do I look that gaunt?

Only later did I realize: ‘Have you eaten yet?’ isn’t an interrogation; it’s a greeting. Just like ‘Where are you off to?’ or ‘Just got home?’ In a land where grains of rice have sustained generations, asking if someone has eaten is simply a way of saying, ‘I care about you.’ I hear that when parents call their children who live far away, the very first words out of their mouths are always, ‘Have you eaten yet, child?’

Back in the Netherlands, we greet each other with: ‘Hoe gaat het?’—meaning ‘How are you?’ The Dutch inquire about your health. The Vietnamese inquire about… your belly. Come to think of it, you can only be healthy on a full stomach!

Nowadays, whenever the neighbors ask, I give them the snappy Western Delta answer: ‘Rồi!’ (‘Done!’). How about you folks—have you eaten yet today? The Mekong Delta taught me, and I listened.”

Danny Haberer’s reflection on social media.

Danny’s anecdote quickly struck a chord with Vietnamese readers. Many pointed out that “Ăn cơm chưa?” is indeed an affectionate greeting deeply woven into daily life, especially across regional communities around meal hours.

One commenter noted that “Ăn cơm chưa?” typically serves as a greeting leading up to or following lunch and dinner—roughly between 11:00 a.m.–1:00 p.m. and 6:00 p.m.–8:00 p.m. Outside those windows, people naturally pivot to situational pleasantries: “Where are you heading?”, “What are you working on?”, “Taking a break?”, “Heading out?”, “Picking up the kids?”, or “Off to school?”

For many, the inquiry represents an instinctive reflex intertwined with familial bonds. One reader shared: “I married someone far from home. Whenever my mother calls me late around 9:00 p.m., her very first question is still: ‘Have you eaten yet, my child?’”

Another echoed the sentiment, sharing that her mother poses the same question out of lifelong habit, whether phoning in the middle of the afternoon or late at night, long after conventional meal times have passed.

Others observed that the greeting is especially ubiquitous in the Mekong Delta (the Western region), where plainspoken daily inquiries cultivate immediate warmth, hospitality, and neighborly closeness.

That genuine simplicity was precisely what enabled Danny, after years in the country, not only to grasp the cultural nuance but also to embrace the authentic Southern cadence with a brisk: “Rồi!” (Done!). 

A Dutchman Enchanted by Everyday Vietnamese Life

Danny Haberer currently resides in Go Cong, Tien Giang Province. During his stay in Vietnam, he has pursued diverse pursuits—gardening, photography, and vlogging—frequently chronicling his local discoveries and day-to-day encounters on his personal page. Rather than grand narratives, Danny focuses on humble routines: navigating a motorbike, cultivating vegetables, raising fish, gardening, touring rural towns, and sampling authentic Vietnamese fare. His perspective—that of a foreigner genuinely living among locals rather than passing through as an observer—has garnered a loyal Vietnamese following.

His storytelling stands out for its natural wit, seamlessly blending historical background, cultural context, and regional geography. Details taken for granted by locals take on fresh life and intrigue when viewed through his lens.

For instance, when introducing Ben Thanh Market, Danny did not merely profile a famous landmark; he transported viewers back to its historical foundations.

He previously charmed viewers with his lively account of Ben Thanh Market’s origin.

“Do you know what Ben Thanh Market was built on? A muddy swamp! Back then, the site was the Bo Ret pond, known to the French as Marais Boresse—a pool of stagnant water. They filled the swamp before breaking ground, and the market officially opened in 1914.

The inaugural celebration was extraordinary: three straight days of festivities, fireworks, festive floats, and over 100,000 attendees. During the opening ceremony, a Vietnamese woman named Vo Thi Vuong fought a real tiger from dawn until high noon—and won. Vietnamese women have been formidable since way back then! Gentlemen, think twice or thrice before arguing with your wives… who knows if she might be a descendant of Madame Vuong! Meanwhile, there I was in the middle of the market, trembling just trying to bargain in Vietnamese.”

Danny Haberer frequently shares engaging trivia about Vietnamese landmarks and culinary traditions.

When reflecting on President Ho Chi Minh, Danny opened with genuine curiosity before presenting a figure that caught him off guard:

“Do you know how many names President Ho Chi Minh had? Let me guess: 5? 10? Wrong. According to records at the Ho Chi Minh Museum, he used 175 names, aliases, and pen names. One hundred and seventy-five! That averages out to roughly three new names for every year of his revolutionary life. Each name had its own purpose, serving the singular path of national salvation.

Consider this: penning French-language journalism under one pseudonym, sending correspondence under another, organizing across one country under one name, then crossing borders under an entirely different identity. Yet across decades, there remained a solitary, unyielding objective: national independence. 175 names, one devoted heart.

The affectionate moniker ‘Bac’ (‘Uncle’), used by the entire nation, emerged in 1941, while the name Ho Chi Minh was adopted in 1942. Reading that left me speechless. Here I am struggling to remember a single Facebook password!”

Photo: Danny Haberer

Beyond history and culture, Danny recounts everyday moments with self-deprecating humor. After spending two years proclaiming his devotion to Vietnamese cuisine, he playfully admitted to “betraying” his palate when faced with a breakfast buffet, reflexively grabbing Dutch comfort foods:

“For two years, I told everyone I had crossed over to Team Vietnam—I couldn’t start the morning without a steaming bowl of noodles. Yet this morning at the buffet, my hand moved on autopilot, grabbing sliced bread and cheese. Exactly like a traditional Dutch breakfast! I cheated, folks!

Perhaps being away from home so long woke up the Dutch stomach inside me. In Go Cong, I eat Vietnamese food year-round without issue, but the second I see cheese at a hotel, all my promises evaporate. Forgive me this once! The moment I get back home, I’ll down a bowl of hu tieu noodle soup to make amends!”

Danny Haberer learns to embrace everyday Vietnamese cuisine.

From deciphering “Ăn cơm chưa?” to recounting the origins of Ben Thanh Market, President Ho Chi Minh’s aliases, or a spontaneous buffet indulgence of bread and cheese, Danny’s reflections offer an affectionate lens on Vietnam. He explores the country not merely through landmark monuments, but through daily rituals, culinary bonds, and how people treat one another in ordinary life.

This grounded warmth explains why his stories resonate so deeply: when a foreign resident learns that beneath “Have you eaten yet?” lies far more than a question about sustenance—it is, in truth, an enduringly Vietnamese way to say, “You matter to me.”

(Source: kenh14.vn)

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This year’s edition gathered 32 bull pairs from An Cu Commune, Tinh Bien Ward, Chi Lang Ward, and Nui Cam Commune.

In the lead-up to race day, handlers invested weeks into intensive conditioning and diet regimens to ensure peak physical endurance.

The teams faced off in a tense, single-elimination bracket. Heavy rain drenched the grounds, turning the track into a slippery morass and raising the competitive stakes.

Organizers converted one of Ro Pagoda’s expansive wet-rice paddies into a functioning racecourse. A solo jockey (nài bò) helmed each pair, balancing atop a wooden harrow fitted with sharp metal teeth. Gripping a rattan whip, the driver urged his beasts forward while negotiating tight, muddy turns at breakneck speeds.

Under traditional tournament rules, pairs matched up in head-to-head heats. Each race began with the “warm-up lap” (vòng hô), allowing the pairs to trot slowly and test the footing. The heat then pivoted into the decisive “release lap” (vòng thả), where jockeys unleashed furious whip cracks to surge toward the line.

Unfazed by the downpour, thousands of spectators donned raincoats and packed the perimeter, roaring with every sudden burst of acceleration.

On the slick surface, split-second maneuvers decided the victor. Drivers walked a razor-thin line between driving maximum forward momentum and staying upright on the bouncing harrow.

Under traditional racing bylaws, if a trailing pair caught up and touched the harrow of the leader, the trailing team was disqualified on the spot. This volatile mix of brute animal power, explosive acceleration, and high-stakes jockey balance is what makes the folk sport so captivating.

Surrounded by cheering crowds, the bulls charged down the final straight, with the first pair crossing the finish line claiming advancement.

After half a day of relentless competition through the preliminary rounds, quarterfinals, semifinals, and classification finals, pair number 08, steered by Nguyen Thanh Tung, claimed the championship title alongside a 30 million VND ($1,200) purse.

Once the races wrapped, Buddhist monks joined local Khmer villagers directly in the churned racecourse to transplant young rice seedlings, marking the ceremonial launch of the new crop season.

Young Khmer children staged mock races through the mud before pitching in with the transplanting, passing along living agricultural heritage to the next generation.

Organizers noted that this year’s festival faced potential cancellation due to severe budget constraints. However, dedicated community fundraising and private sponsorship secured the necessary capital to keep the tradition alive.

Marking the occasion, the organizing committee donated 100 bicycles to underprivileged students who demonstrated academic excellence. The An Giang Provincial Border Guard Command contributed an additional 100 gift packages valued at 500,000 VND ($20) each.

The festival also featured a photo exhibition spotlighting bull-racing heritage and everyday life across An Giang’s Seven Mountains (That Son) region, alongside showcase booths promoting regional One Commune One Product (OCOP) specialties.

(Source: VietNamNet)

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Team members worked tirelessly, exhausting their physical limits to lower water levels and bring their two teammates back safely. When they emerged, a feast prepared by the villagers stood waiting to welcome the people who were helping transform their lives by uncovering caves hidden deep inside the mountains.

That was the exact moment Howard Limbert, now 69, realized he had become part of this native community’s extended family.

“I never expected to stay connected with Vietnam for so long. We came for the caves, but we stayed for the people,” he shared.

35 Years Searching for 800 Caves in Vietnam

Howard Limbert and his wife Deb Limbert, alongside ten members of the British Cave Research Association (BCRA), formed the first caving expedition to set foot in Vietnam. Their arrival opened a new turning point for the Phong Nha region, leading eventually to Son Doong’s recognition as the largest cave on Earth.

After 35 years, Howard still chooses central Vietnam as his home. Over the decades, he has brought friends from around the world to Vietnam, pursuing a vocation few understood: exploring the cave systems of Phong Nha – Ke Bang.

Howard (in yellow) and Deb (in stripes) during their meeting with General Vo Nguyen Giap in 1992. (Photo: Howard Limbert)

Back in Britain, Howard began caving at the age of 16. He became completely captivated by European caves, going on to lead expeditions to Austria, Spain, Mexico, and New Zealand. This passion pulled him away from a medical career, anchoring his life to subterranean discovery worldwide.

In 1990, an inquiry was sent from Britain to three Southeast Asian nations requesting permission to conduct cave surveys. Only Vietnam responded. The expedition team he assembled set off immediately.

Back then, entering the country proved difficult, information was scarce, and navigating the rough road network from Hanoi took five full days. When Howard arrived, the small village of Phong Nha sat isolated along the Son River, quiet and rarely visited.

Accompanying him were academic partners from Hanoi University of Science (now VNU University of Science). They organized a six-week expedition, guiding the British team to areas showing immense speleological potential.

Howard and his team stepped into the limestone karst in the truest sense of exploration: no maps, no GPS, and no inkling of what lay underground. Everything rested on courage and raw passion. Yet Phong Nha Cave took him by surprise with nearly 8 kilometers of dry passages, water caves, underground rivers, and branch tunnels.

“The scale of this cave was overwhelming, unlike anything seen globally. Phong Nha was the very first cave I explored in Vietnam, and it was the finest and longest cave in Asia at the time,” he recalled.

Howard during a subterranean survey expedition. (Photo: Oxalis Adventure)

Phong Nha gradually wiped blank spots off the global geological map as its subterranean chambers stepped into the light one after another. In 1992, the team mapped Paradise Cave (Dong Thien Duong), measuring 18.5 kilometers in length, followed by Hang En—the world’s third-largest cave—in 1994. By 1999, surveys unveiled Khe Ry Cave, the world’s longest river cave, proving the immense geological scale of the Ke Bang massif.

From hydrological clues where the waters of Khe Ry and Hang En converged and disappeared beneath the jungle floor, Howard and his wife envisioned the existence of an even larger cavern. Yet for years, its entrance remained hidden.

A stroke of fortune arrived in 2007 when he met local woodsman Ho Khanh, who described a massive cavern entrance he had stumbled upon back in 1990. In 2009, the Limberts, Ho Khanh, and the survey team finally located Son Doong, exploring its depths and announcing it as the largest natural cave in the world.

The discovery immediately captured international media headlines, elevating Vietnam’s global profile and turning the Phong Nha – Ke Bang buffer zone into the world’s “cave kingdom.” Howard had not merely found a cave; he had unlocked a new chapter for an entire region.

To date, the team has surveyed more than 800 caves across central and northern provinces like Ninh Binh and Quang Ninh. According to Howard, many more subterranean systems remain undiscovered, primarily across northern Vietnam.

Transforming Local Livelihoods

Alongside surveying and mapping caves, Howard focused on improving local standards of living. When Phong Nha Cave was first explored, nearby communities derived few direct benefits. Only after Son Doong was unveiled did residents begin earning sustainable income.

“The local people play a critical role in every operation. Without them, our expeditions could never have succeeded. Life in the deep jungle is arduous, and their involvement made cave exploration far smoother,” he said.

A tour guide leads an expedition through Son Doong Cave in 2024. (Photo: Linh Huynh)

In 2011, the British speleologist took on the role of Technical Director for expedition operator Oxalis Adventure. From this position, he quietly introduced European safety standards to the jungle while changing local mindsets in Phong Nha.

The enterprise has always prioritized local hiring, currently employing nearly 600 staff. Few realize that many current guides and porters were once illegal loggers and poachers. Yet Howard recognized their innate understanding of the ancient forest and its caves. He adopted a core conviction: no one can protect natural heritage better than the local community itself.

The tourism value of these caves fundamentally reshaped local awareness of their ecological importance.

Today, many other residents participate in hospitality, running homestays, restaurants, and transport services. The cave tourism model allows them to live and work in their native hometown.

For Howard, his most rewarding achievement is witnessing this community and livelihood turnaround. People who once left litter behind and hunted wildlife now sweep the forest clean and stand guard over the caves.

High-performing local staff earn opportunities to advance into well-paid leadership positions, eliminating the need to take lengthy jungle treks away from their families. Several have received full company sponsorships to pursue university degrees and qualify as professional international guides.

“Phong Nha today looks completely different from when I first arrived. People’s lives have improved tremendously. Serving the Son Doong route alone provides stable livelihoods for about 130 local workers,” he remarked.

‘Vietnam’s Caves Are the Most Magnificent in the World’

To build a comprehensive understanding of Vietnam’s subterranean systems, Howard, his wife, and their colleagues worked closely with scientists on specialized research.

He noted that high-grade limestone formations coupled with heavy rainfall have carved out exceptional cave systems. Several caves also yield unique endemic species and archeological evidence of prehistoric human habitation.

Knowing where surface water drains into a sinkhole and where it re-emerges at an outlet stream allows surveyors to map out entirely new underground voids.

In central Vietnam, distinct tectonic conditions created colossal chambers. The caves of Phong Nha – Ke Bang are dynamic conduits, intricately linked through hydrological networks that funnel water from one chamber into another, continuously carving through the limestone bedrock.

However, the British expert maintains that tourism development must go hand in hand with environmental conservation. This principle remains uncompromised. Caves are fragile ecosystems that require millions of years to form, yet human carelessness can destroy them permanently in minutes.

In Phong Nha – Ke Bang, Howard and his team opened caves for both mass sightseeing and low-impact adventure tours. Mass tourism requires strict visitor controls to prevent tourists from touching and eroding fragile formations, alongside directional LED lighting to avoid irreversible heat and algae damage.

Adventure expeditions represent the right path forward, keeping visitor numbers strictly capped and led by knowledgeable, thoroughly trained teams.

“Around 30% of our trekking guests are Vietnamese nationals. I am delighted to see them appreciate the extraordinary caves their country possesses,” he observed.

The buffer zone of Phong Nha – Ke Bang and the main chamber of Hang En. (Photo: Hoai Bao, Quynh Danh, Phan Nhat)

In April, Howard and his partners unveiled the Cave Exploration and Information Center in Phong Nha. The facility allows visitors to explore the complete history of regional caving free of charge. He hopes this gift to Vietnam will inspire younger generations to cherish caves and natural heritage.

Earlier, in 2015, the Vietnamese state conferred the Third-Class Labor Order on Howard and his wife in formal recognition of their contributions.

“Vietnam changed the course of our lives as well. We hope cave tourism will continue to flourish sustainably, bringing lasting opportunities to local people,” he concluded.

(Source: Tri Thuc Magazine – News.vn)

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Etihad Airways, hãng hàng không quốc gia Các Tiểu Vương quốc Ả Rập Thống nhất (UAE) và là hãng hàng không phát triển nhanh nhất thế giới vừa ra mắt chiến dịch thương hiệu mới nhằm thể hiện khát vọng không ngừng vươn xa. Tinh thần này được truyền tải qua những thước phim, cho thấy những ước mơ có thể đưa con người đi xa đến đâu khi dám bước qua những giới hạn. Lấy cảm hứng từ chính Abu Dhabi – thành phố đã chắp cánh cho Etihad, chiến dịch “Không giới hạn” (Beyond Borders) tôn vinh khát vọng cùng những con người, điểm đến và kết nối mới được mở ra khi chúng ta dám bước khỏi những điều quen thuộc.

Triết lý được xây dựng từ khát vọng

Mỗi hành trình ý nghĩa đều bắt đầu từ lựa chọn bước xa hơn những giới hạn quen thuộc. “Không giới hạn” được xây dựng trên một niềm tin mang tính phổ quát. Đó là những khoảnh khắc tạo nên bước ngoặt trong cuộc đời thường bắt đầu từ một quyết định dũng cảm để theo đuổi những điều lớn lao hơn. Nơi chúng ta bắt đầu chỉ là một phần của câu chuyện. Phía trước luôn mở ra vô vàn khả năng và hành trình ấy có thể đưa mỗi người đi xa hơn những gì từng hình dung.

Etihad tin rằng khát vọng thực sự luôn cần đến lòng can đảm và đó cũng là tinh thần hãng mong muốn lan tỏa. Chính tinh thần ấy đã góp phần đưa Abu Dhabi trở thành một trung tâm toàn cầu với nhiều tiềm năng rộng, đồng thời đưa Etihad trở thành hãng hàng không phát triển nhanh nhất thế giới chỉ sau hơn hai thập kỷ. “Không giới hạn” đối với Etihad là câu chuyện về khát vọng và tiềm năng của con người.

Ông Antonoaldo Neves, Tổng giám đốc điều hành của Etihad Airways, cho biết: “Chiến dịch “Không giới hạn” mở ra một chương mới cho Etihad. Mỗi đường bay chúng tôi khai thác, mỗi hành khách chúng tôi phục vụ và mỗi mối quan hệ hợp tác chúng tôi xây dựng đều phản ánh chính khát vọng đã góp phần kiến tạo Abu Dhabi. Thành phố này đã mang đến cho chúng tôi bản sắc, mục tiêu và động lực để không ngừng vươn xa. Tất cả những gì Etihad xây dựng trong 23 năm qua đều phản ánh tinh thần ấy.”. 

Ông chia sẻ thêm: “Với mỗi hành khách lựa chọn đồng hành cùng Etihad, chúng tôi tin rằng có những hành trình không chỉ đưa bạn đến một điểm đến mà còn mở ra những chân trời xa hơn. Etihad mong muốn đồng hành cùng hành khách trên những hành trình như thế. Triết lý này cũng định hình cách chúng tôi phát triển. Chiến dịch “Không giới hạn” là góc nhìn dẫn dắt chúng tôi trên mỗi hành trình, đồng thời là tinh thần thôi thúc chúng tôi vượt qua mọi rào cản. Nơi người khác dừng lại trước giới hạn, chúng tôi lựa chọn bước xa hơn.”

“Không giới hạn”

“Không giới hạn” là tư duy định hướng cách Etihad vận hành các chuyến bay, phục vụ hành khách và phát triển trong tương lai. Đó cũng là sự tiếp nối của khát vọng không ngừng vươn xa đã đồng hành cùng hãng từ những ngày đầu thành lập và sẽ tiếp tục định hình hướng phát triển của Etihad trong những thập kỷ tới.

Định hướng này được Etihad cụ thể hóa bằng những mục tiêu rõ ràng trong thời gian tới. Hãng dự kiến đầu tư 20 tỷ USD trong 10 năm tới vào đội tàu bay mới, nâng cấp sản phẩm và trải nghiệm hành khách, đồng thời mở rộng mạng lưới toàn cầu lên hơn 150 điểm đến. Etihad cũng sẽ tăng cường các mối quan hệ hợp tác nhằm kết nối thế giới với Abu Dhabi và mang lại thêm giá trị cho hành khách. Song song đó, hãng hướng đến xây dựng một hãng hàng không mang đậm bản sắc của nơi mình ra đời.

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Russia continues to stand out as one of the brightest highlights of Vietnamese tourism in 2026. Visitor counts not only easily eclipse last year’s figures, but also trend toward historical highs.

Russian state news agency RIA Novosti quoted Nikita Kondratiev, Director of the Department of Multilateral Economic Cooperation and Special Projects at the Russian Ministry of Economic Development, projecting that Russian visits to Vietnam could reach around 1.5 million this year. Kondratiev noted this milestone would represent a historic record in bilateral tourism exchange. Even during pre-pandemic peaks in 2018 and 2019, arrival volumes remained far below this year’s forecast.

According to Kondratiev, key drivers fueling this return include the restoration and expansion of direct air routes. Convenient payment options for Russian holidaymakers also bolster Vietnam’s appeal as a destination of choice.

If arrivals reach the projected 1.5 million, 2026 will mark a complete recovery and establish an unprecedented growth ceiling for Russian tourism in Vietnam. (Photo: Nhat Thinh)

This Russian forecast aligns with actual ground data showing rapid market expansion across Vietnam. According to the latest General Statistics Office data, Vietnam welcomed roughly 1.99 million international visitors in August 2026 alone. This figure reflects a 19.7% jump month-on-month and an 18.4% rise year-on-year. Across the first eight months, international arrivals reached nearly 15.9 million, gaining 14.4% to hit an eight-month high unseen in years.

Within this broader growth narrative, Russia has surged with exceptional momentum. Eight-month data reveals Vietnam welcomed over one million Russian visitors, a 165.7% year-on-year surge. This leap places Russia firmly among Vietnam’s top three tourist source markets. In just eight months, Russian traveler volume has outpaced even the peak full-year tallies before the pandemic.

According to the Vietnam National Authority of Tourism’s 2019 Annual Report, Vietnam hosted about 607,000 Russian travelers in 2018 and nearly 647,000 in 2019. If Russian projections hold true, the market size in 2026 will more than double pre-pandemic figures.

Coastal Destinations Reap the Windfall

This robust comeback holds vital importance for coastal resort hubs that long relied on Russian travelers, such as Khanh Hoa, Binh Thuan, and Phu Quoc Island.

Russian travelers traditionally favor extended stays, beach resorts, and winter escapes to evade frigid weather back home. The revival of charter flights and scheduled direct connections enables this lucrative travel segment to return at a brisk pace.

Linda, 35, a Russian tourist, learns to skimboard at Alma Resort Cam Ranh in Khanh Hoa Province. (Photo: Contributor)

Through July, Vietnam logged 13.9 million international visitors, hitting about 56% of its annual target. Reaching the goal required averaging over 2.2 million arrivals monthly across the year’s final five months. By August, the cumulative total climbed to nearly 15.9 million. This means Vietnam still needs over nine million visitors during the last four months. In this race, the Russian surge and gains from other high-momentum markets offer critical support heading into the year-end peak season.

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According to his mother, the family took a two-day weekend food tour in the coastal city of Hai Phong. Remarkably, throughout the entire 48-hour trip, the boy refused to eat anything else except pork rib porridge from Co Dung’s shop at 73 Hai Ba Trung Street. Before boarding the train back to Hanoi, he insisted on buying a takeaway cup to save for the journey. However, the temptation proved irresistible the moment he found his seat. He opened the cup immediately, weeping with every spoonful as he realized his culinary adventure was coming to an end.

The boy’s mother humorously shared online: “We went on a two-day food tour in Hai Phong, and for two straight days, he only ate porridge at Co Dung’s shop on Hai Ba Trung Street. He insisted on bringing a cup home, but once on the train, he craved it so badly that he ate it right away. He was eating and crying at the same time because tomorrow there would be no more porridge. If any aunts, uncles, or friends travel from Hai Phong to Hanoi, please hand-carry some porridge back for my son!”

In the viral clip, the boy clutches a nearly empty takeaway cup with tears streaming down his cheeks. Sniffling between bites, he cries, “From tomorrow, I won’t get to eat this porridge anymore…”

Seeing her son in distress, the mother gently consoles him, promising to ask acquaintances traveling from Hai Phong to deliver his favorite dish to Hanoi. Only then did the boy calm down, though he continued to swallow his tears with every dwindling spoonful.

The Internet’s Most Authentic ‘Little Food Reviewer’

In subsequent comments, the mother explained that she initially worried something had hurt her son. When she realized his sorrow stemmed purely from culinary longing, she began recording the adorable scene, quickly reminding him to keep his voice down out of respect for fellow passengers.

The candid moment quickly turned the boy into an internet sensation. Netizens hailed his emotional reaction as the most genuine culinary endorsement possible, noting that no scripted review could ever match tears shed over an empty bowl.

Interestingly, the mother admitted that she had not even tasted the dish herself. “Everyone online says it’s delicious, and it must be true,” she wrote. “I didn’t try it because Hai Phong has so many amazing dishes that I had to save room in my stomach. I never imagined it was so good that my son would burst into tears and scrape the cup clean.”

The clip gained so much traction that the porridge shop owner herself responded in the comments: “Thank you, sweetheart! You are the first customer to leave such a memorable impression on my shop. Next time you visit Hai Phong, please drop by again. So adorable!”

Social media users flooded the comment section with affection, jokingly warning Hanoi street-food stalls to step up their game. Other food lovers chimed in to validate the boy’s passion, with one resident recounting how they once paid ten times the cost of a 10,000 VND cup of porridge just to have it shipped 100 kilometers via private limousine from Hai Phong to Hanoi.

The boy’s face lit up with pure joy the next day when his mother managed to get him a fresh cup. (Photo: Evan Le)

A Legendary Street-Side Gem Loved by Locals

The dish at the center of the internet’s attention is served at Co Dung Porridge, situated at 73 Hai Ba Trung Street, Le Chan District, Hai Phong. This humble neighborhood eatery serves traditional pork rib porridge (chao suon), river clam porridge (chao trai), shredded pork floss (ruoc), and fried dough sticks (quay).

The viral street stall at 73 Hai Ba Trung Street, Le Chan District, Hai Phong. (Photo: Em Gai Hai Phong)

Unlike coarser grain porridges, the porridge here features finely ground rice cooked down to a velvety, silk-smooth texture. It is traditionally garnished with crisp fried dough, savory pork floss, golden fried shallots, cracked black pepper, fresh coriander, and a pinch of chili powder.

The dish features a velvety smooth consistency served with fried dough sticks, shredded pork floss, and fried shallots. (Photo: Em Gai Hai Phong / Mon Ngon Hai Phong)

On Google Reviews, the eatery boasts high ratings and enthusiastic praise from food lovers. Regular customers highlight its old-school, silky consistency and natural sweetness from stewed ribs and fresh river clams.

Bowls range between 20,000 and 30,000 VND ($0.80 to $1.20 USD), offering generous portions alongside the owner’s warm hospitality. Some dedicated locals even commute up to 27 kilometers twice a week just to enjoy a bowl—explaining why a small cup of street-side porridge could break a young boy’s heart on his train ride home.

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Vietnam’s tourism sector maintains strong growth momentum as international arrivals climb steadily. Consequently, domestic travel destinations and innovative cultural products are commanding growing attention from international media. Citing the General Statistics Office of Vietnam, Xinhua reported that nearly 13.9 million international visitors arrived in the country during the first seven months of 2026, marking a 13.8% increase year-on-year.

Air travel accounted for the majority of these arrivals, drawing roughly 11.5 million passengers—up 10.7% from the same period in 2025. Meanwhile, overland crossings surged by 33.6% to 2.2 million arrivals, and seaborne visits reached 210,900, reflecting a 14.7% rise.

Ambitious Growth Targets and Hanoi’s Leading Role

Setting its sights high, Vietnam aims to welcome 25 million international visitors in 2026. Reaching this milestone requires the industry to diversify offerings and elevate service standards to cater to evolving traveler tastes.

Hanoi stands at the forefront of this surge. During the seven-month period, the capital hosted over 21.16 million visitors, representing a 15% annual increase. Notably, international arrivals alone reached 5.31 million—a 25% jump—generating an estimated 86.47 trillion VND ($3.45 billion USD) in tourism revenue. Moreover, municipal authorities are expanding agritourism, rural tours, and community-based activities to offer visitors deeper glimpses into local life.

Beyond Sightseeing: The Allure of Hands-On Local Life

This shift mirrors a broader national strategy that prioritizes authentic, hands-on discovery over passive sightseeing. Travelers can now immerse themselves in everyday traditions, learn native customs, and sample authentic culinary heritage.

Therefore, Vietnam’s competitive edge relies not only on its scenic landscapes, but also on immersive living culture. In the ancient village of Duong Lam (Son Tay Ward, Hanoi), visitors do far more than admire centuries-old houses. They wrap traditional sticky rice cakes (banh chung), roll crispy spring rolls (nem), and savor regional delicacies such as roasted pork and local sugarcane chicken (ga mia).

American traveler Andrea Baker highlighted this appeal during a culinary workshop hosted by local resident Do Thi Minh Nguyet in Duong Lam. “Whenever we get to participate directly in these activities, we feel a truly meaningful cultural exchange,” Baker told Xinhua.

Baker was particularly struck by the warmth and hospitality of her hosts, noting how effortlessly visitors could chat, ask questions, and share stories across cultures.

Her experience highlights the changing dynamics of Vietnamese tourism. Beyond iconic landmarks, genuine encounters with local people and traditions are defining memorable journeys. By encouraging travelers to actively participate rather than merely observe, Vietnam continues to sharpen its global competitiveness while bringing its rich cultural heritage to audiences worldwide.

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