3 bước xây dựng thương hiệu cá nhân trực tuyến

Nguồn ảnh: JamesBrock


Khi bạn sử dụng Internet, bạn đang sở hữu một thương hiệu riêng. Dù bạn có nhận ra, hoặc có thích hay không, người khác vẫn đang tìm kiếm bạn trên Google.

Ấn tượng của họ về bạn sẽ được định hình bởi những nội dung họ tìm thấy, như ảnh đại diện của bạn trên Facebook, LinkedIn, Instagram; những nhận xét hay đăng tải bạn chia sẻ trên các mạng xã hội, hoặc một bài viết của bạn trên một trang báo…
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5 điều không nên khi gắn kết khách hàng trực tuyến

Hands Holding Customer
Nguồn ảnh: Smallbusinesspr

Dù doanh nghiệp bạn muốn gắn kết khách hàng qua trang web hay muốn họ thường xuyên theo dõi các hoạt động của bạn trên các kênh mạng xã hội, một điều vô cùng quan trọng bạn cần cần ghi nhớ chính là: cần phân biệt những hành vi sẽ tạo ra hiệu ứng tích cực và những hành vi có tác động ngược đối với nỗ lực gắn kết khách hàng của bạn. Khi doanh nghiệp không thể nhận rõ ranh giới giữa những hành vi này, bạn sẽ vô tình đẩy khách hàng càng xa mình hơn.

Bạn có thể tăng cơ hội thành công cho những nỗ lực gắn kết khách hàng bằng việc tránh 5 điều “không nên” dưới đây trong thời đại truyền thông số:
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Street food: Xoi Hang Hom

For a pack of delicious, rustic and traditional xoi with only VND5,000, head to Hang Hom. Words by me. Edits by Nick Ross. Photos by David Harris. The article was published on Word Vietnam Issue December 2014


For those travelling to Vietnam, looking at guides and travel sites like Trip Advisor or CNN travel seems like common sense, as these sites advise on “not-to-miss” local dishes and eateries. Yet when it comes to sticky rice or xoi, one of Hanoi’s most unique dishes, Xoi Yen is recommended as the go-to place. Xoi Yen is the modern side of sticky rice thanks to its range of mix-ins like chicken breast, steamed pork and egg. But there’s also another side to xoi — the original and traditional version.
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Street food: Banh xeo To Hien Thanh

Banh xeo To Hien Thanh – one version of Hue’s original banh xeo made by a Hanoian who has deep love with the imperial city. Words by me. Edits by Nick Ross. Photos by Francis Roux. This article was published on Word Hanoi Issue March 2013.


Once the imperial capital of Vietnam, Hue is still renowned for its royal cuisine. So much so that a large number of Vietnamese including many Hanoians have the firmly-held belief that it is the best of the country. Take banh xeo or fried pancake as an example. This dish may be familiar to many of us and people may encounter different versions of banh xeo as it is prepared differently throughout the country. However, to many Hanoians, the Hue version of banh xeo is the one that they prefer most. And while the exact origin of this dish remains a question, many think this Vietnamese fried pancake has its roots in Central Vietnam.

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Street food: Streetside Barbecue


Following my nose, I take a trip to the famous BBQ joint on Quan Su. Words by me. Photos and edits by Nick Ross. The article was published on Word Hanoi Issue March 2013.

I remember reading somewhere that the smell of bun cha is so irresistible that when the aroma of chargrilled pork drifts through the air, it’s impossible to focus on driving, even if you’re not hungry. And if the smell of chargrilled pork makes bun cha the so-called most tempting street food dish for lunchtime Hanoi, then do nuong or streetside barbeque is its nighttime equivalent.
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Street Food: Hidden treasures

I spent time discovering an array of street food in a quiet alley away from the hustle and bustle of Dong Xuan Market. Words by me. Edits by Nick Ross. Photos by Francis Roux. The article was published on Word Hanoi Issue May 2013.


Dong Xuan market. Maybe you’ve been there, maybe you haven’t. Merchants packed into every possible centimetre of pavement, customers claiming any remaining space. It’s alive and chaotic, there are deliveries, shouting, motorbikes, honking, pushing, collisions. If you’re in need of escape, a few quiet minutes, head east, keep your eyes peeled and you should soon see it. Dong Xuan Market alley. But go slow or you might walk right by, it’s so small it’s easy to miss. Read more here

Street Food: Banh bot loc chan

In this month’s Street Snacker, Huyen Tran explores the season’s longing for dumplings. Photos by David Harris

In this cold, it is easy to understand when we suddenly have a longing for dumplings. Let’s discover the Banh bot loc chan on Thuy Khue street. Words by me. Edits by Nick Ross. Photos by David Harris.The article was published on Word Vietnam Magazine – Issue December 2014.


While exploring Vietnamese cuisine, you’ll find that northern Vietnam’s foods adapt accordingly to the weather. When autumn comes, Hanoians consider it a must to treat themselves to at least a handful of com, young green rice. And what a miss if their summer is without the sour taste of qua sau, dracontomelum! And — when the November weather gets pleasantly mild and cool during the day, with a colder breeze at night — it is natural that we suddenly have a craving for a hot banh gio (a rice pyramid dumpling), a bowl of chao trai (clam rice porridge) or a hot bowl of banh bot loc — Vietnamese pork and shrimp dumplings.

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