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The Americans call this challenge the Superbowl version of Pho.<\/p>\n\nFemale journalist Bethany Jean Clement of The Seattle Times went to Dong Thap restaurant with 3 friends: chef Miles James, famous baker chef Matt Tinder and graphic designer Chas Roberts. The four candidates led each other to conquer the noodle bowl of hell consisting of 2 liters of pho, over 1.8kg of noodles and 1.8 kg of meat. If winning each person will have 100USD to celebrate Tet, lose then give lucky money to the owner of 40USD per bowl.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-1.jpg\" \/><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-2.jpg\" \/><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-3.jpg\" \/><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-6.jpg\" \/><\/p>\n\nThe candidate group arrived at the restaurant at noon and had breakfast and coffee before. However, when sitting down at the table, no one could hide the craving, and mixed with a little worried when he smelled the aromatic pho from the two huge pot of broth in Dong Thap restaurant. Finally, when finished, Ms. Tran Khanh Vi, wife of boss Bui Bui just brought 4 &quot;monsters&quot; to the &quot;knights&quot; sitting there to solve. \n90 minutes of competition started, 1 and a half hours for a bowl of pho sounds too much, quite easy to implement. But not at all. Each bowl of pho is put down, with meat is meat, noodles and too much broth quickly quench the mood of all 4 candidates. 2 liters of pho in 1 and a half hours, every minute, including the time to eat pho, eat meat, each person must slurp at least 33 grams of broth. When the calculation is complete, Matt Tinder rushes into combat.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-4.jpg\" \/><\/p>\n\nMeanwhile, Miles James sprays all kinds of spices, soy sauce into the water to add flavor. Chas Roberts decided to resolve all the meat first. He prioritizes the difficulty first, then Pho and water. And Bethany aims to solve the pile of noodles first.<\/p>\n\n20 minutes later, the bowl of Tinder, who drank the water, was noticeably gone, while the other bowls of pho were still in a state of fullness. All 4 of them were sweating profusely, so much so that the owner Tran Khanh Vi had to ask if they needed help because she was also a nurse. Everyone started a &quot;slow but steady&quot; tactic, slowly working on it, wishing time would slow down.<\/p>\n\n&quot;Until the time is up, we have reached the limit of human end. We just want to sit there and not leave,&quot; Bethany wrote in her review of hell noodle soup on The Seattle Times.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news4-5.jpg\" \/><\/p>\n\nUnable to bear it any longer, all four candidates had to beg the owner to halve the amount of pho to win, which means cutting the prize in half. But do not wait until the end of time, the quartet simultaneously gave up.<\/p>\n\nBeing &quot;abused by the stomach&quot; is so, but the love for the national national food of Vietnam among 4 people still cannot be moved. It feels like a pile of pho in them can survive until a few days later. Bethany decided to bring the rest of the pho home, which should not be said to be few, because the &quot;little&quot; here is extremely rich in pho!<\/p>\n\nDong Thap Restaurant in Seattle is a newly opened restaurant, located in Chinatown. The restaurant owner, Nick Bui, and his wife Tran Khanh Vi, have a tradition of making 4 generations of pho in Vietnam. The restaurant serves pho, vermicelli and spring rolls, each written by the culinary correspondent Bethany Jean Clement in The Seattle Times.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/images\/news\/news4-4.jpg?t=1744864984","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_images\/news\/news4-4.jpg?t=1752818106","tags":["Vietnamese","Restaurant","Pho"],"count_view":488,"seo_name":"vietnamese-restaurant-in-the-usa-challenge-food-diners-to-6kg-pho-get-100usd","date_update":1744864983,"date_created_format":1744864983,"meta_title":"Vietnamese Restaurant In The USA Challenge Food Diners To 6kg Pho Get 100USD","meta_desc":"Dong Thap restaurant in Seattle organized a 6kg bowl of pho for 90 minutes to win a prize of US $ 100.","meta_keyword":"Vietnamese,Restaurant,Pho","qr_code":"https:\/\/www.thanhthinking.com\/vietnamese-restaurant-in-the-usa-challenge-food-diners-to-6kg-pho-get-100usd"},{"id":694814,"name":"Vietnamese Restaurant In The Heart Of Seoul Famous To Want To Eat To Stand For 20 Minutes","desc":"Coming to Seoul city, you will be surprised with a majestic restaurant named Bun Cha Ra Boom.<\/p>\n","content":"Appearing on a road in central Seoul, Bun Cha Ra Boom has made local diners curious with its unique name. In fact, this is a restaurant specializing in Vietnamese specialties, especially Hanoi. With 3 main dishes: pho, bun cha and spring rolls, the menu here has helped Korean diners have the opportunity to experience and discover the specialties of our country&#39;s cuisine.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news3-1.jpg\" \/><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news3-3.jpg\" \/><\/p>\n\nWhether thousands of kilometers away, the bowls of pho or each piece of noodles are kept in their original flavor. With pho, you have 3 choices: traditional beef noodle soup, premium Pho with seafood broth, or spicy noodles from chicken and pork. According to many reviews of customers on social networks, the words for pho here are &quot;amazing&quot;, &quot;tasty&quot; ... that have proved the attractiveness of this dish. Pho here is considered as a flavorful broth, harmonized in fresh sweet meat and standard vegetable prices.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news3-2.jpg\" \/><\/p>\n\nAbout fried spring rolls, with meat, shrimp and mushrooms wrapped in a thin layer of rice paper. However, due to deep frying, it may not suit the taste of the people here. But there are still many compliments about the crunchy, boldness of these full rolls.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news3-4.jpg\" \/><\/p>\n\nMore specifically, you will encounter dishes that seem to be popular in your home country but are popular with diners here. What is stir-fried morning glory with garlic, fried rice with Yangzhou, bok choy ... It seems that the restaurant wants to gather the most attractive and Vietnamese flavor for diners in Korea.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news3-5.jpg\" \/><\/p>\n\nAlthough it has just appeared a few months back, Bun Cha Ra Boom restaurant has received a very enthusiastic reception. Sometimes during rush hour, you have to queue in 15-20 minutes to get inside. This is a good thing for Vietnamese cuisine when proving its position in the hearts of international diners.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/images\/news\/news3-1.jpg?t=1744864983","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_images\/news\/news3-1.jpg?t=1752818106","tags":["Vietnamese","Restaurant","Seoul"],"count_view":376,"seo_name":"vietnamese-restaurant-in-the-heart-of-seoul-famous-to-want-to-eat-to-stand-for-20-minutes","date_update":1744864983,"date_created_format":1744864983,"meta_title":"Vietnamese Restaurant In The Heart Of Seoul Famous To Want To Eat To Stand For 20 Minutes","meta_desc":"Coming to Seoul city, you will be surprised with a majestic restaurant named Bun Cha Ra Boom.","meta_keyword":"Vietnamese,Restaurant,Seoul","qr_code":"https:\/\/www.thanhthinking.com\/vietnamese-restaurant-in-the-heart-of-seoul-famous-to-want-to-eat-to-stand-for-20-minutes"},{"id":694812,"name":"Vietnamese Restaurant Thought Of \"Trick\" Caused Many International Newspapers To Cover The News Simultaneously","desc":"When the blockade order was lifted in Thailand, many restaurants began to reopen, and of course all would have to strictly enforce regulations on social separation, preventing the spread of the epidemic. Covid-19 disease. Therefore, a restaurant in Thailand came up with an extremely creative idea when arranging toy pandas to sit at the table with diners to make them feel less lonely.<\/p>\n","content":"In order to implement the social spacing regulations in the Covid-19 season but still ensure the atmosphere for meals, Vietnamese restaurants in Thailand have devised unique ideas and received many compliments.<\/p>\n\nWhen the blockade was lifted in Thailand, many restaurants began to reopen, and of course all would have to strictly enforce regulations on social separation, preventing the spread of the epidemic. Covid-19 disease. Therefore, a restaurant in Thailand came up with an extremely creative idea when arranging toy pandas to sit at the table with diners to make them feel less lonely.<\/p>\n\nMaison Saigon, Vietnamese food restaurant in Bangkok is the place mentioned. Natthwut Rodchanapanthkul, the owner of the restaurant came up with this idea because he was worried about the customers, afraid of them feeling lonely.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news1-1.jpg\" \/><\/p>\n\n&quot;At first, each table would have only one chair, but I felt this was kind of weird. So the idea of creating a customer for a friend to sit down with came up.&quot; - the owner said. He said the guests were all excited by the idea, appreciating the presence of cotton pandas. \n&quot;Bears make me feel less alone when I have to eat alone.&quot; - Sawit Chaiphuek, shared by a customer.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news1-2.jpg\" \/><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news1-3.jpg\" \/><\/p>\n\nSiriporn Assavakarint, another customer, said the restaurant&#39;s new idea helped customers be less confused when looking for seats, instead of not knowing where to sit and then looking to be next to each other.<\/p>\n\nAnd not only in Thailand, many restaurants around the world are also coming up with innovative ideas to be able to implement better social spacing rules. A restaurant in Amsterdam, the Netherlands, can take customers into private glass houses for meals.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/32079\/upload\/images\/news\/news1-4.jpg\" \/><\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/images\/news\/news1-1.jpg?t=1744864983","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_images\/news\/news1-1.jpg?t=1752818105","tags":["Vietnamese","Restaurant","International"],"count_view":343,"seo_name":"vietnamese-restaurant-thought-of-trick-caused-many-international-newspapers-to-cover-the-news-simultaneously","date_update":1744864983,"date_created_format":1744864983,"meta_title":"Vietnamese Restaurant Thought Of \"Trick\" Caused Many International Newspapers To Cover The News Simultaneously","meta_desc":"Khi lệnh phong tỏa được gỡ bỏ ở Thái Lan, nhiều hàng quán đã bắt đầu rục rịch mở cửa trở lại, và dĩ nhiên tất cả đều sẽ phải thực hiện nghiêm ngặt quy định giãn cách xã hội, ngăn ngừa sự lây lan của dịch bệnh Covid-19. Vì thế, một nhà hàng ở Thái Lan đã n","meta_keyword":"Vietnamese,Restaurant,International","qr_code":"https:\/\/www.thanhthinking.com\/vietnamese-restaurant-thought-of-trick-caused-many-international-newspapers-to-cover-the-news-simultaneously"}],"content_pagging":{"firstCurrentItem":1,"lastCurrentItem":3,"total":3,"limit":12,"currentPage":1,"total_page":1,"pages":[{"active":false,"disable":true,"type":"first","page":1,"url":"javascript:void(0)"},{"active":false,"disable":true,"type":"prev","page":1,"url":"javascript:void(0)"},{"active":true,"disable":false,"type":"page","page":1,"url":"javascript:void(0)"},{"active":false,"disable":false,"type":"next","page":1,"url":"javascript:void(0)"},{"active":false,"disable":false,"type":"last","page":1,"url":"javascript:void(0)"}]}},"widget_13926607":{"content_data":{"content":"ĐĂNG KÝ NHẬN TIN\n\n\n"}},"widget_13926608":{"content_data":{"content":"CHÚNG TÔI LÀ NHỮNG GÌ BẠN CẦN! ĐỘI NGŨ CHUYÊN NGHIỆP CỦA CHÚNG TÔI SẼ ĐẢM BẢO BẠN CÓ ĐƯỢC SỰ GIÚP ĐỠ CAO NHẤT.<\/p>\n"}},"widget_13926611":{"content_data":{"content":"Đăng ký"}},"widget_13926614":{"content_data":{"content":"Địa Chỉ :"}},"widget_13926617":{"content_data":{"content":"Điện thoại :"}},"widget_13926623":{"content_data":{"content":"Thông tin"}},"widget_13926612":{"content_data":{"content":"VỀ CHÚNG TÔI\n\n"}},"widget_13926620":{"content_data":{"content":"Email :"}},"widget_13926624":{"content_data":{"content":"MENU\n"}},"widget_13926625":{"content_data":[{"id":400358,"name":"Cập nhật","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"tin-tuc","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99425,"index":0},{"id":400355,"name":"Thư viện ảnh","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"thu-vien-anh","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99428,"index":1},{"id":400357,"name":"Video","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"video","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99430,"index":2},{"id":400361,"name":"Liên hệ","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"lien-he","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99427,"index":3}]},"widget_13926626":{"content_data":{"content":"BÀI VIẾT MỚI\n"}},"widget_13926627":{"content_data":[{"id":718425,"name":"European Cheese Workshop from France – Chef Olivier Corti’s “Palate in Your Hand” in Saigon","desc":"On the afternoon of 2 October 2025, at Tastemaker Hub in Phu My Hung, Ho Chi Minh City, French chef Olivier Corti &ndash; owner of Le Comptoir in Da Nang &ndash; flew in to host a workshop that brought the world of French cheese to life. With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n","content":"On the afternoon of 2 October 2025, at Tastemaker Hub in Phu My Hung, Ho Chi Minh City, French chef Olivier Corti &ndash; owner of Le Comptoir in Da Nang &ndash; flew in to host a workshop that brought the world of French cheese to life. With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg\" \/>Chef Olivier Corti is introducing the history and culture of French cheese. (Kim Thanh)<\/em><\/p>\n\nOn 2 October, Tastemaker Hub transformed into a &ldquo;classroom of flavours&rdquo; as Olivier Corti recounted stories of cheese as though recalling an old friend. He began with a playful comparison: the taste of cheese in France is as layered and regional as Vietnam&rsquo;s fish sauce &ndash; both hold centuries of history and countless variations depending on locality. From the Middle Ages, French monasteries cultivated and preserved recipes, spreading them across valleys, mountains and coastal lands. The differences in soil and climate &ndash; what the French call terroir &ndash; gave each region its own cheese personality, producing today a dazzling wealth of varieties.<\/p>\n\nCorti summed up the world of French cheese into five &ldquo;great families&rdquo; &ndash; a vivid way to imagine them as the five fingers of a hand. In the &ldquo;palm&rdquo; rests the memory of fresh cheese: soft, moist, mild, consumed almost immediately after production. On the thumb sit the soft cheeses with bloomy rinds, such as Brie or Camembert, cloaked in their white velvet coats of Penicillium mould. The second finger holds the semi-hard cheeses, pressed to remove moisture but still supple, creamy and sliceable, such as Tomme de Savoie or Morbier. The third finger represents the hard, pressed cheeses &ndash; matured longer, dense in texture and complex in flavour &ndash; Comt&eacute;, Emmental, Mimolette. The fourth belongs to the washed-rind cheeses, with orange or reddish skins, pungent aromas from regular washing in brine or spirits &ndash; Munster, &Eacute;poisses. Finally, the little finger bears the blue cheeses, veined with Penicillium roqueforti, salty, bold, and aromatic &ndash; Roquefort, Bleu d&rsquo;Auvergne. Thanks to Corti&rsquo;s rich metaphors, even newcomers found themselves holding a &ldquo;map&rdquo; of this world without losing their way.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4635.jpeg\" \/>A cheeseboard for 10 guests prepared by Chef Olivier Corti at the workshop. (Kim Thanh)<\/em><\/p>\n\nThe tasting then turned to what Corti called the &ldquo;personality study&rdquo; of cheese. Brie is seductive and refined; its white rind like a silk gown, its paste buttery, creamy, with hints of fresh mushroom. Mimolette is mysterious and unique, its burnt orange flesh reminiscent of the moon, dense and nutty with a whisper of caramel. Bleu d&rsquo;Auvergne is bold and brave, salty, spicy, leaving a powerful aftertaste. Emmental is cheerful and engaging, its signature holes like open laughter, its flavour milky and nutty, always approachable. Comt&eacute; is patient and trustworthy &ndash; the longer it matures, the more it reveals layers of almond, dried grass, and ripe fruit. Through such characterisations, participants could easily find the &ldquo;friend&rdquo; that suited their taste.<\/p>\n\nPairing with wine was the workshop&rsquo;s most memorable highlight. Brie, Corti suggested, shines with Champagne or Chardonnay, the bubbles and acidity lifting its creaminess into elegance. Mimolette couples with Bordeaux or a Rh&ocirc;ne Syrah, where tannins frame its firmness and depth. Bleu d&rsquo;Auvergne blossoms alongside a sweet Sauternes or late harvest wine: salt and sweetness converse, while spice is softened by notes of honey, peach and apricot. Emmental plays happily with a Sauvignon Blanc or young Riesling, their crisp acidity brightening its milk and nut tones. Comt&eacute; remains faithful to a delicate Pinot Noir or a white wine from Jura &ndash; even Vin Jaune for the adventurous &ndash; where umami and nuttiness find companionship in red fruit and almonds. The rule of thumb: soft and delicate cheeses love white wine or Champagne; strong and salty ones marry with sweet wine; firm and nutty cheeses are best with light reds or structured whites. Above all, Corti warned, never pair heavy tannic reds indiscriminately &ndash; they crush the subtleties of cheese.<\/p>\n\nBeyond wine, the workshop ventured into condiments &ndash; fruit, nuts, jams. The principle: balance, not dominance. Blue cheese thrives with wild honey, pear or fig preserves, the fruit sugar tempering salt and spice. Brie finds harmony with woodland berry compote or apricot jam with gentle acidity. Emmental is easy-going: baked apples with cinnamon, grape jelly &ndash; all agreeable. Comt&eacute; pairs beautifully with onion chutney, fig or dried apricot, while Mimolette dances with quince paste (p&acirc;te de coing). Overly sugary, artificial jams or strong flavourings, however, overwhelm and flatten the cheese. If sweetness goes astray, rescue comes with a slice of fresh apple or a sip of crisp white wine.<\/p>\n\nPresentation was another French ritual Corti underlined. A cheeseboard should always feature an odd number &ndash; 3, 5, or 7 &ndash; to give rhythm to both eye and palate, avoiding dull symmetry. Arrangement may follow a clockwise path, from mild to strong, from soft to firm, with each cut preserving rind, body and core to balance flavour. Some prefer to centre a powerful cheese, with milder ones fanning outward. Storage too demands care: cheese should be wrapped in waxy paper with a thin film, kept in the vegetable drawer at 3&ndash;5&deg;C. For serving, remove 30&ndash;45 minutes beforehand, accompany with thin slices of baguette or country bread, avoid sweet biscuits. A handful of walnuts, almonds, seasonal fruit and a small bowl of honey complete the stage for taste to perform.<\/p>\n\nCorti also revealed a glimpse of the backstage craft: milk choice &ndash; cow, goat, sheep &ndash; sets the foundation. Fermentation and rennet curdle the milk, curd is cut, stirred, heated or pressed to fix texture, then the magic of ageing begins. White rinds are nurtured by friendly moulds, washed rinds by ritual cleansing, blue cheeses by veins of mould and deliberate airflow, hard cheeses by patience itself. By the end of the afternoon, each participant left with a framework to decode labels and shop confidently for their own cheeseboard.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4637.jpeg\" \/>The author&rsquo;s cheeseboard at the 2 October workshop at Tastemaker Hub (Phu My Hung, Ho Chi Minh City).<\/em><\/p>\n\nWhat was striking was how the universe of French cheese suddenly felt within reach in Saigon. A chef who runs Le Comptoir in Da Nang flying in to teach meant that recipes and stories stepped out of a single restaurant to meet a community of food lovers. The spirit of France was not only in wine and cheese, but also in slowing down: to look, smell, touch, taste, and remember &ndash; just as Corti&rsquo;s &ldquo;palate in your hand&rdquo; metaphor suggested.<\/p>\n\nAs the sun set over Phu My Hung, slices of Brie, Emmental or Bleu d&rsquo;Auvergne on the final board closed a fulfilling workshop. Attendees left with a few pairings &ldquo;in the palm of the hand&rdquo;: Brie&ndash;Champagne to begin, Comt&eacute;&ndash;Pinot Noir to linger, Blue&ndash;Sauternes to conclude. Alongside came one simple reminder about cheeseboards: always choose odd numbers, arrange by flavour, and let fruit, jam and wine elevate, not overpower. From a few hours on a Saigon afternoon, the map of French cheese now rests quite literally in the palm of the hand.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg?t=1759453032","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4638.jpeg?t=1759887186","tags":["From Brie to Blue – a journey across the French terroir."],"count_view":47,"seo_name":"european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon","date_update":1759453283,"date_created_format":1759887279,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon"},{"id":718172,"name":"The Box Market – When Commerce Becomes a Cultural Bridge for Heritage","desc":"Behind the century-old Central Post Office &mdash; one of Saigon&rsquo;s most iconic landmarks &mdash; a small commercial space called The Box Market has recently opened, sparking lively debate. Between fears of &ldquo;commercializing heritage&rdquo; and hopes of reviving a forgotten historical site, a question emerges: can commerce and culture coexist, or even complement each other to help the past live on in today&rsquo;s urban rhythm?<\/p>\n\n&nbsp;<\/p>\n","content":"Behind the century-old Central Post Office &mdash; one of Saigon&rsquo;s most iconic landmarks &mdash; a small commercial space called The Box Market has recently opened, sparking lively debate. Between fears of &ldquo;commercializing heritage&rdquo; and hopes of reviving a forgotten historical site, a question emerges: can commerce and culture coexist, or even complement each other to help the past live on in today&rsquo;s urban rhythm?<\/em><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4659.jpeg\" \/><\/em><\/p>\n\nThe GPO Building in Melbourne, once the city&rsquo;s historic General Post Office, has undergone a successful process of adaptive reuse to become a vibrant retail space.&nbsp;<\/em><\/p>\n\n \nBehind the Central Post Office, right next to the Book Street, a new commercial area called The Box Market has just opened, drawing significant public attention. Many cultural researchers and Saigon lovers express concern that this project might diminish the historical and cultural integrity of a century-old landmark. Yet, from another perspective, if planned with care and vision, this could be a bold move &mdash; an effort to breathe new life into heritage, allowing more people to access, connect with, and appreciate this historical space.<\/p>\n\nA heritage site only truly lives when people come, interact, and bring their daily life into it. For years, the Central Post Office has remained one of Saigon&rsquo;s most beloved symbols, yet its rear courtyard has been largely neglected &mdash; underused, worn down, and lacking basic amenities. Tourists often stop only briefly to take photos before leaving, though the area could easily become a vibrant cultural&ndash;commercial space linking the Post Office and the Book Street into one cohesive, lively district. Thus, the opening of The Box Market, if done thoughtfully, could be the key to reviving this historical complex &mdash; not just preserving it in memory, but making it part of Saigon&rsquo;s living culture again.<\/p>\n\nConcerns about &ldquo;commercializing&rdquo; heritage are not unfounded. But commerce is not necessarily the enemy of culture. In cities rich in history such as Madrid, Galle, or Glasgow, the adaptive reuse of old structures into spaces for commerce, gastronomy, and art has been remarkably successful &mdash; creating new symbols of urban identity. The Mercado de San Miguel in Madrid, for instance, is a restored iron-and-glass market from over a century ago that now serves as a culinary landmark attracting visitors worldwide. The Old Dutch Hospital in Galle, Sri Lanka &mdash; once a colonial-era hospital &mdash; has been transformed into a shopping and dining precinct while keeping its stone walls, tiled roofs, and timber corridors intact. In Poland, the Manufaktura textile factory complex from the 19th century has been reborn as a cultural and commercial hub, preserving its signature red-brick fa&ccedil;ades. And in Glasgow, the 19th-century Princes Square was covered with a transparent glass roof, turning it into a modern retail center while retaining its classical exterior.<\/p>\n\nA particularly relevant example can be found in Australia. The GPO Building in Melbourne, once the city&rsquo;s historic General Post Office, has undergone a successful process of adaptive reuse to become a vibrant retail space. The fashion brand H&amp;M now occupies part of the building&rsquo;s fa&ccedil;ade and main floor, while the original architecture and fa&ccedil;ade have been meticulously preserved, maintaining the integrity and grandeur of the structure. This transformation demonstrates that when commercial development respects the architectural essence of a heritage site, the result can be both economically viable and culturally enriching.<\/p>\n\nThese examples show that when done with respect and intention, commerce can become a bridge between the past and the present. Commerce does not destroy heritage &mdash; disrespect does. The real question is not what is being sold, but how it is sold, how the space is preserved, and what attitude people bring into it.<\/p>\n\nFor The Box Market, what matters most is to preserve the original structure of the area behind the Post Office &mdash; never altering its form, tearing down walls, or expanding the historic framework. The first priority should be restoration and care: repaint faded walls, fix leaks, repave the ground, add greenery, lighting, and consistent signage. Another seemingly small but crucial detail is the public restroom system &mdash; it should be upgraded to be clean, fragrant, and welcoming. When these basic comforts are met, visitors will naturally stay longer, explore deeper, and connect more authentically with the historic space.<\/p>\n\nIf commerce here is curated with taste &mdash; prioritizing handicrafts, cultural products, art, local cuisine, or Vietnamese gifts &mdash; The Box Market can become a platform for cultural expression rather than a threat to it. After all, markets have always been part of culture: places where people exchange not only goods, but also memories, stories, flavors, and traditions. A small market beside Saigon&rsquo;s Post Office could be a place where visitors buy a handmade souvenir, listen to live acoustic music on a weekend afternoon, and admire French colonial architecture glowing under warm lights. That is how culture lives &mdash; not sealed away in silence, but alive and breathing.<\/p>\n\nEvery city needs spaces that carry the soul of the past while opening doors to the future. To keep everything frozen in time is not preservation, but paralysis. True conservation means respecting the old spirit while giving it a chance to adapt. When commerce operates within a cultural framework &mdash; when spaces are cared for and when people feel the sincerity in every detail &mdash; commerce becomes a natural part of heritage, not a threat to it.<\/p>\n\nPerhaps what Saigon needs is not fear every time a new project emerges, but the subtlety in execution &mdash; the wisdom to preserve the old soul amid modern life. The Box Market could become a &ldquo;blemish&rdquo; if done poorly, but it could also become a &ldquo;new signature&rdquo; if executed with understanding and respect. Because heritage truly lives only when people come &mdash; with laughter, light, and life. And when a historical space can still touch the hearts of people today, that is preservation &mdash; in its most natural and sustainable form.<\/p>\n\n&nbsp;<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4659.jpeg?t=1759715466","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4659.jpeg?t=1759887181","tags":["The Box Market – When Commerce Becomes a Cultural Bridge for Heritage"],"count_view":52,"seo_name":"the-box-market-when-commerce-becomes-a-cultural-bridge-for-heritage","date_update":1759715239,"date_created_format":1759715572,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/the-box-market-when-commerce-becomes-a-cultural-bridge-for-heritage"},{"id":717077,"name":"The Shell Lady Hiếu – An Artist of Seashells and Resilience","desc":"Affectionately known as &ldquo;The Shell Lady,&rdquo; Hiếu transforms ordinary seashells into delicate works of art. Despite her physical disability, she radiates optimism, connects communities, and creates with a heart for both people and the environment.<\/p>\n","content":"Affectionately known as &ldquo;The Shell Lady,&rdquo; Hiếu transforms ordinary seashells into delicate works of art. Despite her physical disability, she radiates optimism, connects communities, and creates with a heart for both people and the environment.<\/em><\/p>\n\nOne afternoon, while visiting an &aacute;o d&agrave;i boutique at &ldquo;Chợ Qu&ecirc;,&rdquo; I happened to notice a necklace made of seashells and couldn&rsquo;t help blurting out: &ldquo;How beautiful!&rdquo; That simple remark led the shop owner to introduce me to Hiếu. At first, we only chatted online. When I briefly shared about the Uniquegifts project, her eyes lit up&mdash;she felt an instant connection to the vision. By the very next weekend, we had already met in person.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4598.jpeg\" \/><\/p>\n\nI was surprised to see Hiếu driving her three-wheeler over 40 kilometers from Đồng Nai to Ho Chi Minh City, just to sell her handmade crafts at a small corner of the Youth Cultural House every weekend. Sitting in her wheelchair, with hands not fully whole yet incredibly dexterous, she patiently strung together tiny seashells into delicate artworks. Smiling, she said: &ldquo;Everyone has value, the important thing is knowing where your value lies.&rdquo;<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4597.jpeg\" \/><\/p>\n\nFrom then on, we met more often. What drew me to Hiếu was her radiant smile, her optimism, and especially her sharp intuition&mdash;whenever I shared an idea, she would immediately grasp it and bring it to life, often without the need for much explanation.<\/p>\n\nDespite living with a disability, Hiếu creates art with deep care for nature. She only uses common, easily found shells in Vietnam, deliberately avoiding rare species to help preserve marine life. I still remember our very first meeting&mdash;she introduced me to an ASEAN cultural exchange event, and upon hearing about my vision for Uniquegifts, she offered to create exclusive seashell designs for the project. Not only that, she connected me with suppliers and even introduced me to some of her loyal customers.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4593.jpeg\" \/><\/p>\n\nHer openness and willingness to build bridges between people and values became the thread that tied us together. Whenever she finished a new piece or had a fresh idea, we would call to share with each other. What I admire most about Hiếu is not only her artistry but also her generosity. She takes part in countless community activities&mdash;selling seashell paintings to raise funds, helping create jobs for others with disabilities, and joining organizations to spread positive energy.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4596.jpeg\" \/><\/p>\n\nWhat&rsquo;s even more remarkable is her commitment to physical training&mdash;something many able-bodied people often neglect. She practices yoga, swimming, and even gym workouts to stay strong. Reflecting on herself, she humbly said: &ldquo;I&rsquo;m lucky because I&rsquo;ve received help from many people. Now that I&rsquo;m doing better, I want to help others too.&rdquo;<\/p>\n\nTo me, Hiếu is more than an artist who transforms seashells into art. She is a living testament to resilience, gratitude, and a deep love for life. People call her &ldquo;The Shell Lady&rdquo;&mdash;a name as gentle as it is strong, just like the woman herself.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4598.jpeg?t=1759275331","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4598.jpeg?t=1759887186","tags":["Hiếu – resilience and artistry in every piece."],"count_view":99,"seo_name":"from-simple-shells-extraordinary-values","date_update":1759274422,"date_created_format":1759275803,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/from-simple-shells-extraordinary-values"}]},"widget_13926632":{"content_data":{"content":"fanpages"}},"widget_13926603":{"content_data":{"content":"Sản phẩm của "}},"widget_13926605":{"content_data":{"content":"Cung cấp bởi P.A Việt Nam"}},"category_desc":"","title_page":"Cập nhật"}