Remembering Đinh Tôn: 50 years later

Update: June, 16/2018 – 09:00 vietnamnews

Đinh Tôn.

Viet Nam News By Thomas Eugene Wilber

It began in Thọ Xuân District, Thanh Hóa Province, Việt Nam

At about 4pm local time on Sunday, the sixteenth day of June 1968, air force Captain Đinh Tôn and his wingman, Captain Nguyễn Tiến Sâm, taxied their MiG-21single seat fighter jets to the northwest end of Thọ Xuân airbase and lined up to take off. Completing final checks and accelerating to a normal launch transition, they climbed to about 300 metres altitude, banking to the right and heading south at a speed of 800 kilometres per hour. Tiếp tục đọc “Remembering Đinh Tôn: 50 years later”

Shrimp Paste and Fish Sauce: A Brief Primer on Vietnam’s Dipping History

It is a well-known fact among Vietnamese that their home country has a rich portfolio of fermented food, from mắm chua (pickled shrimp) to mắm tôm (shrimp paste). Here is a comprehensive look into not only these funky condiments’ history, taste and production, but also the emerging food science behind them. 

For thousands of years, Vietnamese cuisine has taken great pride in its arsenal of preserved foodstuffs. Indeed, the category constitutes some of the most essential elements of Vietnamese flavors — think nước tương (soy sauce), nước mắm (fish sauce) or mắm tôm (shrimp paste) — these are condiments that few dishes go without.

Nước Mắm (Fish Sauce)

Fish sauce is fiercely coveted by diners across Southeast Asia and even in smaller pockets across the continent as a whole. For example, in Japan it is known as shottsuru and widely used in nabemono, the nation’s version of a hotpot. Indeed, any self-confessed addict of Vietnamese cuisine must have a soft spot for the sauce. An iconic example was Anthony Bourdain imparting the flavors of Hanoian bún chả to former US President Barack Obama. It is incredibly versatile, useful to garnish any dish in its concentrated form and makes an exquisite broth on its own if diluted. Tiếp tục đọc “Shrimp Paste and Fish Sauce: A Brief Primer on Vietnam’s Dipping History”

Climate Change Is Melting ‘The Roof Of The World’


Two “unprecedented” avalanches in once-stable western Tibet highlights the extent of global warming, researchers warn.
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The Tibetan plateau is home to more than 46,000 glaciers. Sometimes referred to as the “Third Pole,” the area has the third largest concentration of ice after the polar regions.

The glaciers of western Tibet have been stable for thousands of years. But climate change is now threatening that status quo.

Two enormous ice avalanches ripped through the area in the summer, forever transforming the landscape. Global warming likely triggered the icefalls, new research suggests.

Once unheard of, such disasters could become more frequent in the region, scientists warn.

On July 17, more than 60 million cubic meters (or 24,000 Olympic swimming pools) of ice and rock broke off without warning from a glacier in Tibet’s Aru Mountains and hurtled down into a valley below. Within minutes, the avalanche had buried an area of almost four square miles in debris up to 100 feet deep. Nine herders were killed, along with hundreds of sheep and yaks.

Tiếp tục đọc “Climate Change Is Melting ‘The Roof Of The World’”

Chuyện ở ngôi trường chỉ dành cho học sinh hư tại Sài Gòn

VNM – 14:12 | 26/09/2016
Học sinh trong ngôi trường này đều là những thanh, thiếu niên đã từng một thời lầm lỡ, sa đà vào những tệ nạn xã hội nhưng sau đó đã được cảm hóa thành công.
chuyen o ngoi truong chi danh cho hoc sinh hu tai sai gon
Giờ học võ thuật của các em học sinh trường IVS

Những em học sinh nghiện game, hiếu động, bỏ nhà đi bụi…, khiến gia đình bất trị sẽ được mang và gửi tại trung tâm để nhờ các thầy cô ở đây đào tạo. Ở đây, nhiều em học sinh từ nơi “bóng tối cuộc đời” đã được các thầy cô đào tạo và cảm hóa nên người… Tiếp tục đọc “Chuyện ở ngôi trường chỉ dành cho học sinh hư tại Sài Gòn”