{"id":943,"date":"2012-03-07T21:00:00","date_gmt":"2012-03-07T21:00:00","guid":{"rendered":"https:\/\/boitran.com\/en\/?p=943"},"modified":"2026-04-04T08:23:42","modified_gmt":"2026-04-04T08:23:42","slug":"anthony-bourdain-at-boi-tran-garden-cnn-parts-unknown-vivacious-in-vietnam","status":"publish","type":"post","link":"https:\/\/boitran.com\/vi\/anthony-bourdain-at-boi-tran-garden-cnn-parts-unknown-vivacious-in-vietnam\/","title":{"rendered":"Anthony Bourdain t\u1ea1i Nh\u00e0 V\u01b0\u1eddn B\u1ed9i Tr\u00e2n | CNN Parts Unknown: S\u1ed1ng \u0110\u1ed9ng Vi\u1ec7t Nam"},"content":{"rendered":"<h2>\n\t\t\tAnthony Bourdain t\u1ea1i Nh\u00e0 V\u01b0\u1eddn B\u1ed9i Tr\u00e2n | CNN Parts Unknown: S\u1ed1ng \u0110\u1ed9ng Vi\u1ec7t Nam\t<\/h2>\n<h5 data-animation-delay=\"0\" data-animation-duration=\"1\">\n\t\t\tCNN\t<\/h5>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/IMG_1351.jpg\" alt=\"Artist Boi Tran and Anthony Bourdain\" height=\"1600\" width=\"2400\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>B\u1ed9i Tr\u00e2n v\u00e0 Anthony Bourdain<\/figcaption>\n\t<\/figure>\n\t<p>C\u00f3 nh\u1eefng n\u01a1i k\u1ec3 l\u1ea1i l\u1ecbch s\u1eed, v\u00e0 c\u0169ng c\u00f3 nh\u1eefng n\u01a1i l\u1eb7ng l\u1ebd g\u00ecn gi\u1eef n\u00f3. Hu\u1ebf thu\u1ed9c v\u1ec1 v\u1ebf sau. Khi Anthony Bourdain \u0111\u1ebfn ghi h\u00ecnh cho ch\u01b0\u01a1ng tr\u00ecnh th\u1ef1c t\u1ebf Parts Unknown ph\u00e1t s\u00f3ng tr\u00ean CNN, \u0111i\u1ec1u hi\u1ec7n ra kh\u00f4ng ch\u1ec9 l\u00e0 m\u1ed9t c\u00e2u chuy\u1ec7n v\u1ec1 \u1ea9m th\u1ef1c, m\u00e0 l\u00e0 k\u00fd \u1ee9c tr\u1edf n\u00ean h\u1eefu h\u00ecnh. T\u1ea1i khu v\u01b0\u1eddn c\u1ee7a B\u1ed9i Tr\u00e2n, m\u1ed9t b\u1eefa \u0103n m\u1edf ra song h\u00e0nh c\u00f9ng ki\u1ebfn tr\u00fac, nghi l\u1ec5 v\u00e0 nh\u1eefng l\u1edbp tr\u1ea7m t\u00edch c\u1ee7a th\u1eddi gian. H\u01b0\u01a1ng v\u1ecb kh\u00f4ng t\u00ecm \u0111\u1ebfn s\u1ef1 m\u00e3nh li\u1ec7t, m\u00e0 h\u01b0\u1edbng v\u1ec1 s\u1ef1 c\u00e2n b\u1eb1ng; c\u1eed ch\u1ec9 kh\u00f4ng ph\u00f4 b\u00e0y, m\u00e0 l\u1eb7ng l\u1ebd b\u1ec1n b\u1ec9. \u1ede m\u1ed9t n\u01a1i nh\u01b0 th\u1ebf, v\u1ecb gi\u00e1c tr\u1edf th\u00e0nh m\u1ed9t ng\u00f4n ng\u1eef, n\u01a1i qu\u00e1 kh\u1ee9 ti\u1ebfp t\u1ee5c hi\u1ec7n di\u1ec7n v\u00e0 s\u1ed1ng \u0111\u1ed9ng.<\/p>\n\t\t<iframe loading=\"lazy\" title=\"Anthony Bourdain tries a traditional Vietnamese dish (Parts Unknown)\" width=\"1160\" height=\"653\" src=\"https:\/\/www.youtube.com\/embed\/ZPneFmnXfrM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"><\/iframe>\t\n\t<p>When Anthony Bourdain came to Hue to film Parts Unknown for CNN in 2014, he did not arrive in a city that could be understood through cuisine alone. Hue, the former imperial capital of Vietnam, stood for him as a place layered with memory, war, ritual and beauty, &#8220;a city of ghosts, of memories and spirits.&#8221; The phrase was not ornamental. It named something palpable in the streets, in the old citadel, in the mist above the Perfume River, and in the particular gravity with which Hue continues to hold its past.<\/p>\n<p>Ch\u00ednh trong b\u1ea7u kh\u00ed \u1ea5y, Bourdain g\u1eb7p B\u1ed9i Tr\u00e2n.<\/p>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2021\/12\/IMG_0613-580x580.jpg\" alt=\"Portrait of Anthony Bourdain outside Fenix restaurant, Melbourne, Australia.\" height=\"580\" width=\"580\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Portrait of Anthony Bourdain outside Fenix restaurant, Melbourne, Australia.<\/figcaption>\n\t<\/figure>\n\t<p><strong>&#8220;Boi Tran is a painter and something of a throwback, an anomaly, a creature from another, earlier time in the life of the onetime Imperial City. She lives in an area called Thien An Hill, in a magnificently restored compound. These traditional wooden houses were once part of the regal style, with sloped grooves to handle the rainy Hue weather. But most importantly, she features a garden at the centre which follows the eastern philosophy that all things originate from a single source and expand in all directions.<\/strong><\/p>\n<p><strong>She also cooks, magnificently from a repertoire of Imperial Hue-era dishes numbering over 100. Back in dynastic times, the Emperors demanded variety: in wives, of whom they would sometimes have over 100, and in food, the menus of the 19th Century Imperial Palaces boasted new dishes every night. Small, flavorful, and beautifully presented. And that culinary tradition, which gave Hue its reputation as a food capital, continues today.&#8221;<\/strong><\/p>\n<p><strong>Anthony Bourdain<\/strong><\/p>\n\t<p>He described her as &#8220;a painter and something of a throwback, an anomaly, a creature from another, earlier time in the life of the onetime Imperial City.&#8221; The description is revealing not because it romanticises her, but because it locates her at an unusual intersection: one where art, architecture, domestic ritual and food remain part of the same lived world. On Thien An Hill, in a magnificently restored compound of traditional wooden houses arranged around a central garden, Boi Tran appeared not simply as a host, and certainly not merely as a cook, but as someone who had shaped a space according to an older and more continuous logic.<\/p>\n<p>The houses themselves matter. Their sloped forms, designed for Hue&#8217;s long rains, belong to a structural intelligence that is as practical as it is beautiful. At the centre of the compound lies a garden shaped by an eastern idea of origin and expansion, that all things arise from a single source and extend outward in relation to it. This is not decoration. It is order. It is a way of understanding how life, art and hospitality might be held within a common ground.<\/p>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2021\/12\/IMG_1337-1024x765.jpg\" alt=\"Anthony Bourdain\" height=\"765\" width=\"1024\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Anthony Bourdain signing the guest book at Boi Tran Garden, where he penned down a note: &#8220;A magnificent meal in a lovely home. Thank you.&#8221;<\/figcaption>\n\t<\/figure>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2021\/11\/Untitled-3-01.png\" alt=\"Anthony Bourdain Note\" height=\"4500\" width=\"8000\" title=\"Anthony Bourdain Note\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Anthony Bourdain signing the guest book at Boi Tran Garden, where he penned down a note: &#8220;A magnificent meal in a lovely home. Thank you.&#8221;<\/figcaption>\n\t<\/figure>\n\t<p>Here, Boi Tran cooks from a repertoire of more than one hundred imperial Hue dishes. That fact alone might invite spectacle, but what defines her table is not abundance for its own sake. As Bourdain notes, imperial Hue cuisine was historically marked by variety, delicacy and presentation. Small dishes. Nuanced flavours. Precision rather than excess. Boi Tran&#8217;s work in the kitchen belongs to that inheritance, but it is not antiquarian. It is alive, measured, and practised with the assurance of someone who understands that tradition is not revived by performance, but sustained by repetition, care and judgement.<\/p>\n<p>When Bourdain asks how much of those imperial roots still persists, Boi Tran answers simply: &#8220;Yes, the tradition has stayed, and it will stay forever here to cook all these different things all the time.&#8221; The directness of that statement matters. It is not nostalgic. It is declarative. It suggests not a reconstruction of the past, but a continuity that has not been broken.<\/p>\n\t\t<iframe loading=\"lazy\" title=\"Anthony Bourdain: Parts Unknown, Season 4, Episode 4: Vivacious in Vietnam\" src=\"https:\/\/player.vimeo.com\/video\/685767129?h=ca03c3a7c9&amp;dnt=1&amp;app_id=122963\" width=\"798\" height=\"448\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\t\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/Iphone-5-523.jpeg\" alt=\"Boi Tran explaining how to cook the &quot;Prawn with Five Spices&quot;\" height=\"800\" width=\"1200\" title=\"Anthony Bourdain\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Boi Tran explaining how to cook the &#8220;Prawn with Five Spices&#8221;<\/figcaption>\n\t<\/figure>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/Iphone-5-520.jpeg\" alt=\"Anthony Bourdain\" height=\"790\" width=\"1185\" title=\"Anthony Bourdain\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Boi Tran explaining how to cook the &#8220;Prawn with Five Spices&#8221;<\/figcaption>\n\t<\/figure>\n\t<p>The dishes presented for the programme reveal this clearly. Bird&#8217;s Nest Soup, unusually delicate even to Bourdain&#8217;s palate, is prepared with chicken stock, crab meat, lotus seeds, and crab roe gently simmered into the broth. G\u1ecfi Hu\u1ebf, a dish now seldom made because of its complexity, requires an exacting sequence of preparation, fish stock, herbs, banana flower, rice noodles, prawns, assembled only at the last moment. Lobster with five spices is explained through the balance of Yin and Yang, the coolness of the shellfish offset by the heat of ginger, lemongrass, chilli and onion. In each case, the method resists haste. In each case, flavour is inseparable from structure.<\/p>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/10558440_10201741110883987_1944625511_o-2.jpg\" alt=\"Anthony Bourdain\" height=\"800\" width=\"1200\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Bird&#8217;s Nest Soup<\/figcaption>\n\t<\/figure>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/10478679_10201741112324023_8100859089113097411_n-2.jpg\" alt=\"Anthony Bourdain\" height=\"640\" width=\"960\" title=\"Anthony Bourdain\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Hu\u1ebf Imperial Soup<\/figcaption>\n\t<\/figure>\n\t<p>&#8220;The special thing about Hue cuisine is that we use very few spices,&#8221; Boi Tran says. &#8220;The ingredients are so fresh and good, they require very little seasoning.&#8221; This is perhaps one of the clearest statements of her philosophy. Nothing is overworked. Nothing is forced into intensity. The role of the cook is not to dominate the ingredient, but to understand its natural sufficiency.<\/p>\n<p>S\u1ef1 ti\u1ebft ch\u1ebf \u1ea5y c\u0169ng hi\u1ec7n di\u1ec7n trong h\u1ed9i h\u1ecda c\u1ee7a b\u00e0.<\/p>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/IMG_1318.jpg\" alt=\"Anthony Bourdain\" height=\"1280\" width=\"956\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Philippe Damas and Nguyen Qui Duc<\/figcaption>\n\t<\/figure>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/IMG_1322.jpg\" alt=\"Jean-Fran\u00e7ois Hubert and Anthony Bourdain\" height=\"956\" width=\"1280\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Jean-Fran\u00e7ois Hubert and Anthony Bourdain<\/figcaption>\n\t<\/figure>\n\t<p>The episode repeatedly moves between table and canvas, between dishes and images, and it becomes clear that these are not parallel practices but related ones. Bourdain sees before dinner the large oblong gallery at the front of her compound, where her paintings of enigmatic women and landscapes unfold in daylight. Later, Jean-Fran\u00e7ois Hubert, reflecting on Hue itself, speaks of its &#8220;wonderful architecture and very quiet people,&#8221; adding that if one stays in Hue for some days, &#8220;you feel quiet, you take your time.&#8221; It is hard not to hear in this observation something that applies equally to Boi Tran&#8217;s work, whether painted or prepared. Nothing announces itself too quickly. Everything asks for time.<\/p>\n\t<p>And yet, as Bourdain understood, the meal at Boi Tran Garden could never remain untouched by Hue&#8217;s deeper history. &#8220;Boi Tran spoils all of us with a succession of dishes,&#8221; he writes, &#8220;but the past, as it often does in a place like this, intrudes.&#8221; That intrusion is not dramatic. It is simply present. The conversation turns, inevitably, toward 1968, toward the war, toward what the city remembers and cannot forget. Nguyen Qui Duc speaks of visiting his grandfather&#8217;s house and feeling the darkness of that history beneath the sidewalks, where so many had been buried. Jean-Fran\u00e7ois Hubert says quietly, &#8220;Smiling, but of course, they remember everything.&#8221;<\/p>\n<p>Ch\u00ednh c\u00e1i hai m\u1eb7t \u1ea5y, \u00e2n c\u1ea7n v\u00e0 th\u01b0\u01a1ng t\u00edch, tinh luy\u1ec7n v\u00e0 k\u00fd \u1ee9c, t\u1ea1o n\u00ean \u00fd ngh\u0129a trung t\u00e2m c\u1ee7a Nh\u00e0 V\u01b0\u1eddn B\u1ed9i Tr\u00e2n.<\/p>\n<figure itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2014\/10\/IMG_1331-1024x765.jpg\" alt=\"Anthony Bourdain\" height=\"765\" width=\"1024\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Ben Selkow and Boi Tran<\/figcaption>\n\t<\/figure>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2021\/12\/Untitled-1-01-1024x889.png\" alt=\"Anthony Bourdain\" height=\"889\" width=\"1024\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Ben Selkow handwriting note on March 7, 2014<\/figcaption>\n\t<\/figure>\n\t<p>The strongest testimony to this may come not from the broadcast itself, but from Ben Selkow of the Parts Unknown production team, who returned to the garden and experienced something beyond filming. He recalls &#8220;the finest iced coffee set-up&#8221; he had ever seen, its perfection and detail unexpectedly moving. Yet the true weight of the place came later, before the shrine of Boi Tran&#8217;s son. There, he felt &#8220;both the sadness of his early departure, but also the strength of his presence.&#8221; What moved him most was not only the shrine, but Boi Tran herself, her &#8220;selflessness, grace, warmth, and infinite love,&#8221; and the instinctive tenderness with which she comforted another grieving person while carrying her own loss.<\/p>\n<p>C\u00f3 l\u1ebd ch\u00ednh \u0111i\u1ec1u \u0111\u00f3, h\u01a1n b\u1ea5t c\u1ee9 \u0111i\u1ec1u g\u00ec kh\u00e1c, gi\u1ea3i th\u00edch t\u00ednh \u0111\u01a1n nh\u1ea5t c\u1ee7a B\u1ed9i Tr\u00e2n.<\/p>\n<figure data-animation-delay=\"0\" data-animation-duration=\"1\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/ImageObject\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/boitran.com\/wp-content\/uploads\/2021\/12\/IMG_1328.jpg\" alt=\"Ben Selkow, Emmy Nominated Documentary Film, Television Director, Executive Producer at HBO, Netflix, CNN, NAT GEO, Discovery Channel, PBS\/World Channel\" height=\"1668\" width=\"1668\" onerror=\"this.style.display='none'\" loading=\"lazy\">\n\t\t<figcaption>Ben Selkow, Emmy Nominated Documentary Film, Television Director, Executive Producer at HBO, Netflix, CNN, NAT GEO, Discovery Channel, PBS\/World Channel<\/figcaption>\n\t<\/figure>\n\t<p><strong>&#8220;It&#8217;s such an honour to have an actual artefact from the artist who touched me so deeply while I was there. Your grace and hospitality were so appreciated for the television scene we filmed. I know Tony and the whole were very, very moved. <\/strong><\/p>\n<p><strong>When we returned one of the following days, that&#8217;s when I was able to really feel the weight and the love. It started with the simple gesture of bringing out the finest iced coffee set-up, I&#8217;ve seen ever (ask Ha &#8211; I drank a lot of iced coffee in Hue). Something about the perfection and detail of it was moving (maybe it was close to the end of the trip). But then when we moved inside and spent time at your son&#8217;s shrine &#8211; it started catching up to me. When Ha suggested we light some incense for your son, I really took pause and really felt both the sadness of his early departure, but also the strength of his presence. We talked so much about wandering spirits while in Hue, your son is not one of them &#8211; he is so well looked after. He has a home and love in his afterlife, next life, and spiritual life. Your maternal strength and personal resilience filled the room. I was warmed by that feeling, but the height of the moment was later. You, Ha and I were talking &#8211; soon, Ha and I was crying talking about&nbsp;your&nbsp;loss. But your instinct, knowing something so personal was touching Ha, was to pull her into your embrace and comfort her. She needed it. And only you, maybe more than anyone in the world, could provide that solace and peace for her. <\/strong><\/p>\n<p><strong>Ha appreciated and I was so touched by your selflessness, grace, warmth, and infinite love as a young parent it is a model for me. Having your painting in my house, and keeping an eye on my young family and I is such a gift. Thank you. I&#8217;m so lucky to have the memories of the experience with you and a tangible artefact to keep in our home.<\/strong><strong>&#8220;<\/strong><\/p>\n<p><strong>Ben Selkow<\/strong><\/p>\n\t<p>She is not simply an artist who cooks, nor merely a custodian of Hue&#8217;s imperial repertoire. She is someone in whom hospitality, memory, discipline and beauty have been drawn into a single mode of life. At Boi Tran Garden, cuisine is not detached from art, architecture is not detached from feeling, and memory is not detached from the act of receiving others. Everything belongs to the same moral and aesthetic order.<\/p>\n<p>\u0110\u00f3 l\u00e0 \u0111i\u1ec1u Anthony Bourdain \u0111\u00e3 g\u1eb7p \u1edf Hu\u1ebf. V\u00e0 \u0111\u00f3 l\u00e0 l\u00fd do chuy\u1ebfn th\u0103m \u1ea5y c\u00f2n l\u1ea1i nh\u01b0 nhi\u1ec1u h\u01a1n m\u1ed9t c\u1ea3nh quay truy\u1ec1n h\u00ecnh th\u1ef1c t\u1ebf. N\u00f3 tr\u1edf th\u00e0nh m\u1ed9t b\u1ea3n ghi c\u1ee7a s\u1ef1 ghi nh\u1eadn: \u0111\u1ed1i v\u1edbi m\u1ed9t ng\u01b0\u1eddi ph\u1ee5 n\u1eef, \u0111\u1ed1i v\u1edbi m\u1ed9t th\u00e0nh ph\u1ed1, v\u00e0 \u0111\u1ed1i v\u1edbi m\u1ed9t c\u00e1ch gi\u1eef v\u0103n h\u00f3a s\u1ed1ng m\u00e0 kh\u00f4ng t\u00e1ch n\u00f3 ra kh\u1ecfi \u0111\u1eddi s\u1ed1ng nu\u00f4i d\u01b0\u1ee1ng n\u00f3.<\/p>","protected":false},"excerpt":{"rendered":"<p>C\u00f3 nh\u1eefng n\u01a1i k\u1ec3 l\u1ea1i l\u1ecbch s\u1eed, v\u00e0 c\u0169ng c\u00f3 nh\u1eefng n\u01a1i l\u1eb7ng l\u1ebd g\u00ecn gi\u1eef n\u00f3. Hu\u1ebf thu\u1ed9c v\u1ec1 v\u1ebf sau. Khi Anthony Bourdain \u0111\u1ebfn ghi h\u00ecnh cho ch\u01b0\u01a1ng tr\u00ecnh th\u1ef1c t\u1ebf Parts Unknown ph\u00e1t s\u00f3ng tr\u00ean CNN, \u0111i\u1ec1u hi\u1ec7n ra kh\u00f4ng ch\u1ec9 l\u00e0 m\u1ed9t c\u00e2u chuy\u1ec7n v\u1ec1 \u1ea9m th\u1ef1c, m\u00e0 l\u00e0 k\u00fd \u1ee9c tr\u1edf n\u00ean h\u1eefu h\u00ecnh. T\u1ea1i khu v\u01b0\u1eddn c\u1ee7a B\u1ed9i Tr\u00e2n, m\u1ed9t b\u1eefa \u0103n m\u1edf ra song h\u00e0nh c\u00f9ng ki\u1ebfn tr\u00fac, nghi l\u1ec5 v\u00e0 nh\u1eefng l\u1edbp tr\u1ea7m t\u00edch c\u1ee7a th\u1eddi gian. H\u01b0\u01a1ng v\u1ecb kh\u00f4ng t\u00ecm \u0111\u1ebfn s\u1ef1 m\u00e3nh li\u1ec7t, m\u00e0 h\u01b0\u1edbng v\u1ec1 s\u1ef1 c\u00e2n b\u1eb1ng; c\u1eed ch\u1ec9 kh\u00f4ng ph\u00f4 b\u00e0y, m\u00e0 l\u1eb7ng l\u1ebd b\u1ec1n b\u1ec9. \u1ede m\u1ed9t n\u01a1i nh\u01b0 th\u1ebf, v\u1ecb gi\u00e1c tr\u1edf th\u00e0nh m\u1ed9t ng\u00f4n ng\u1eef, n\u01a1i qu\u00e1 kh\u1ee9 ti\u1ebfp t\u1ee5c hi\u1ec7n di\u1ec7n v\u00e0 s\u1ed1ng \u0111\u1ed9ng.<\/p>","protected":false},"author":2,"featured_media":4284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,25,26,9,31],"tags":[136,174,90,91,17,175,132,173,137],"class_list":["post-943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-culture","category-interview","category-stories","category-tradition","tag-anthony-bourdain","tag-ben-selkow","tag-boi-tran","tag-boi-tran-art-gallery","tag-boi-tran-garden","tag-ha-pham","tag-jean-francois-hubert","tag-nguyen-qui-duc","tag-philippe-damas"],"_links":{"self":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/comments?post=943"}],"version-history":[{"count":75,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/943\/revisions"}],"predecessor-version":[{"id":8085,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/943\/revisions\/8085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/media\/4284"}],"wp:attachment":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/media?parent=943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/categories?post=943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/tags?post=943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}