• Meet Legendary Pilot Nguyen Hong My

    December 13, 2017

    One of the things that Smiling Albino values highly is also something that’s hard to define: character. A location can have it in spades, as well as lack any trace of it. Character can also be maddeningly vague: Shakespeare wrote this character to be a real character. For more musings on the term, see our most recent newsletter… but you

  • An Insider Look at our Da Nang Foodie Adventure

    September 11, 2017

    Fancy a journey through Vietnam that also includes an adventure of the taste buds?  We’ve designed a route through one of Central Vietnam’s largest cities that delves deeply into cultural and gastronomical experiences with a little bit of adrenaline sprinkled on top.  Our Da Nang food tour focuses on getting close to all things Vietnamese. This day is designed for

  • Vietnamese Lacquerware Shines

    March 21, 2017

    Heading to Vietnam without bringing back some lacquerware art, tableware or souvenirs is a bit like going to Vegas and not gambling. And much like gambling, the fine art of Vietnamese lacquerware goes back thousands of years – although unlike betting on a craps table, when you hand over your money to the shop vendor, you know you’ll at least

  • Vietnam Dining Experiences Reach New Heights

    March 6, 2017

    Don’s Bistro, Ha Noi Vietnam has seen remarkable development in the last decade, in part fueled by a tourism boom. Along with economic growth, popular western TV shows like Top Gear, Anthony Bourdain’s Parts Unknown and President Obama’s 2016 visit have put Vietnam in the international media spotlight, with a particularly focus on its cuisine. The quality of Vietnam’s restaurants

  • Banh Mi – Vietnam’s History in a Baguette

    November 4, 2016

    You might be forgiven for thinking that Vietnam’s only national dish is pho (pronounced fuh not foe). After all, it’s served in almost every restaurant, has been exported to fancy food joints overseas, and there are thousands of recipes, from Aunty Tran’s family specialty to the braised beef joint at the end of the block. But if trends continue, pho