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Roots and Branches

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The city of Ubon Ratchathani in northeast Thailand is flaunting an increasingly hip array of cultural and culinary initiatives thanks to the efforts of entrepreneurial returnees.

Slurping Saigon-Style

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Although regarded as a northern invention, pho is as ubiquitous in Ho Chi Minh City as it is in its spiritual home of Hanoi. Here’s how to achieve broth heaven in Vietnam’s southern hub.

Full of Fire

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Introduced to Korea by invading Mongol armies, fermented rice alcohol (or sool) forms the basis for a range of widely-consumed spirits including the country’s beloved soju.

Flour Power

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An unexpected visitation in the 16th Century by Portuguese sailors blown off course by the weather kicked off a craze for baking in Japan that endures to this day.

Spice of Life

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Kampot pepper from Cambodia is one of the most prized ingredients in Southeast Asia and is finally earning wider appreciation from foodies around the world.