A cuisine week entitled "2005 Vietnam Flavour" was held at the Sofitel Metropol Hanoi, featuring the participation of many renowned flavour and dinner wine experts and cooks from France, New Zealand and Vietnam.

Many Vietnamese special flavours such as cassiatora Linn, attar of coriandrum sativum, dill, forest honey, cinnamon, anise, tamarind and other spices of ethnic minority groups such as Tay, Nung, and Man, were available for tasting at the event.

In addition to enjoying specilities with a diverse ranges of spices, flavour experts helped guests gain a better understanding of spices and flavour.

The event aimed not only to improve awareness of domestic spices and flavours but also to promote Vietnamese cuisines to international friends.

(Source: VOV)