Archive for category Vietnam Cuisines
Cruise the old quarter by electric buggy
Posted by thanhcong in Festivals, Travel Blog, Travel news, Vietnam Cuisines on August 22, 2010
VietNamNet Bridge – A driver identified as Tuan walks around the electric buggy to collect VND15,000 (less than US$1) from each of his guests before he sits behind the steering wheel and starts the 35 minute trip around the Old Quarter and Guom Lake. Read the rest of this entry »
Rang bua cake – specialty of Hung Yen
Posted by Huyen Tran in Travel Blog, Vietnam Cuisines on July 10, 2010
Tourists coming to Bat Trang Pottery Village should not miss the chance to enjoy rang bua cake, an indigenous specialty of Phung Cong Commune, Van Giang District, Hung Yen Province.
Bat Trang Village is about 15 kilometers from the Red River and next to Phung Cong Commune. Famous for tea flower trees, Phung Cong has been considered the cradle for the trend of growing bonsai trees in Northern Vietnam.
Today, the commune is also well-known for rang bua cake which is popular for its distinguished flavor and taste.
International cuisine festival to open in Ba Ria-Vung Tau
Posted by thanhson in Festivals, Travel news, Vietnam Cuisines on May 28, 2010
The World Culture and Cuisine Festival 2010 will take place in the southern coastal province of Ba Ria-Vung Tau from May 21-25.
According to organisers, 50 countries have so far registered to participate in the large festival that features not only the cuisine but also the culture of those countries.
Sensing flavors of Phan Thiet Seafood
Posted by Huyen Tran in Travel Blog, Vietnam Cuisines on January 22, 2010
Phan Thiet City is famous for its stunning beaches, white sand dunes and many tourist attractions. It has also gained a reputation for its cuisine, especially seafood specialties, and for its trademark fish sauce.
Vietnam is internationally acknowledged for its diverse seafood, with squid being one of the most popular items on many menus. Phan Thiet City has built its image on a particular squid dish known as sun-dried squid, which has attracted many chefs and revelers to the city.
Muc mot nangis fresh squid that has been dried in the sun for one day. The squid, grilled with chilies and lemon and served in fish sauce, is available anywhere in the city but one of the best places to try this tasty specialty is Cay Bang Restaurant. Read the rest of this entry »
Duck Eggs and other strange things
Posted by Thanh Vu in Travel Blog, Vietnam Cuisines, Vietnam Culture on December 23, 2009
Today was a fear factor day. Those of you who have followed my previous blogs know there is always something that makes you say “oh my god, did she really do that”. Just so you aren’t disappointed, I have done it again. It started innocently enough. We were invited to a lovely dinner with Mr. Longs family here in Saigon. We were excited. There was a wee communication barrier as they speak no english and well, we don’t get Vietnamese. Luckly we had 2 family friends join us who spoke a wee bit of english.
Made it interesting and fun. Kristy was a bit nervous about what might be served, but I was brave and confident that whatever was served I was going to auntie up. That was before the duck egg incident. These are not just any old duck eggs….no no no. The ducks are already formed in them, yup yup yup. Then they boil them partially. We were sitting at the table where I watched everyone sucking the guts and eyeballs out of the lobster when the eggs arrived. They looked harmless so when one was placed on my plate it was all good. I waited unsure of what
the gig was. Mrs. Hong chipped off the shell and the horror was revealed. It was a hardboiled baby duck….feet, beak and feathers. There were even veins inside the shell. They cracked the tops and sucked out the liquid then looked at me expectantly. Just so you all know, Kristy didn’t even let them put an egg on her plate. Soooooo, yep, I cracked her open and just started shoving pieces in my mouth and swallowing. I did it….now I don’t feel so good, but I won fear factor. I couldn’t look at Kristy while I did it cause I knew I would lose it and burst into laughter or tears and she couldn’t look at me cause she was gagging. After dinner we all hopped on the motorbikes, (they let Kristy drive one) and headed out to the coffee shop in the field. I think I shared that one with you last year. Totally amazing night. Tomorrow we are going shopping with our new Vietnamese friends should be great, I just hope they don’t bring me one of those left over eggs.
Mut, a flavor of Tet Holiday
Posted by Huyen Tran in Travel Blog, Vietnam Cuisines on December 20, 2009
In Vietnamese New Year party, beside traditional dishes, no family can forget to make a tray of “Mứt Tết”, a cup of tea, betel and areca ready to entertain their visitors.
“Mứt Tết” refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of preserved fruit traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. There are various types of fruit preserves made in Vietnam, and they can be made from sweet or savory ingredients.
“Mứt” is made from all sorts of fruit, including mandarin oranges, apples, banana, coconuts, persimmons and breadfruit. Vegetables like patatoes, carrots and squash are also turned into “Mứt”, as certain types of blossoms.
O mai- an unique nosh of Vietnam
Posted by Huyen Tran in Vietnam Cuisines, Vietnam Culture on December 20, 2009
Ô mai is salted dry apricot or sugared dry apricot that is a favourite nosh for many people in Hanoi and other provinces.
“Ô mai” is produced for traditional method, since chosing material, the company also send staff to gardens in Hung Yen, Hai Hung, Hoa Binh, Lai Chau in order to gather all crop of kinds of sour fresh fruit like plum, apricot, dracontomelum, star, tamarind, kumquat, pineaple, canari, lemon. That is the secret of Hang Duong experts, they plus sugar, ginger, add chilli, stir liquorice to have smooth yellow food with sweet-smelling.
This product is for instant all year and you can enjoy with a pot of tea and a few friends to chat. This is also valuable present from Ha Noi people giving to their friends.
Cao lau – a flavor of Hoi An
Posted by Huyen Tran in Vietnam Cuisines on December 19, 2009
Cao Lau is the foremost traditional Hoi An food. Visitors to Hoi An always remember Cao Lau, which was considered by Quang Nam people as a special symbol for Hoi An.
Cao lau noodles are carefully made from local new sticky rice. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling.
On the Cao Lau noodles were some meat slices mixed with fat made from fried noodles served with vegetables and bean sprouts. Sharp-witted eaters would find out the specific flavor of the dish.
Chung Cake
Posted by Huyen Tran in Travel Blog, Vietnam Cuisines on December 19, 2009
“Banh Chung” (Chung cake) is a traditional and irreplaceable cake of Vietnamese people in the Tet Holidays and King Hung’s anniversary (10th March Lunar). For the Vietnamese, making “Banh Chung” is the ideal way to express gratitude to their ancestors and homeland.
The legend of ” Banh Chung”
Chung cake was invented by the 18th Prince of Hung Emperor in the contest of looking for new Emperor. According to the legend, 3,000-4,000 years ago, Prince Lang Lieu, made round and square cakes, the round Day cake symbolizing the sky and the square Chung cake symbolizing the Earth (under the ancient Vietnamese perception), to be offered on the occasion of Spring.
Hue beef noodle
Posted by Huyen Tran in Travel Blog, Travel Tips, Vietnam Cuisines on December 19, 2009
Hue beef noodle takes its origin from the Royal Hue City of Central Vietnam. The broth is from cooking beef bones for a long period of time as well as a variety of different spices including lemongrass.
How does it taste? Well, having a bowl of Hue beef noodle, you will easily recognize that it is completely different from Pho since the former’s beef broth is much more spicy.
How to make it? Learning how to make a clear broth from bone and meat is quite a difficult task. After being selected from the market, the fresh beef will be shredded, boiled and taken out of the water to obtain a delicious clear broth. A typical version of Hue beef noodle must include pork, roast beef, pig’s blood, Vietnamese salami, Hue’s style salami, shrimp sauce and chopped lettuce.
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