Use of Chopsticks

You might have used them in Chinese or Japanese restaurants elsewhere in the world. Or you must have seen it at least once or twice in some exotic magazines or TV show. Whichever the case, you will get used to the culture of chopsticks in Vietnam.

Most food, including rice, noodle or savory pastry involves the use of chopsticks. Some people find it hard and awkward. Some people get it first time. It is a cultural experience but do not hesitate to ask for knife and fork if you could not manage to master them. Even for Vietnamese people, chopsticks are not used until they get to 7 or 8 years old.

Different from Korean chopsticks which is often made of metal, or Japanese chopsticks which are often colorful toward one end, Vietnamese chopsticks are often made from wood or bamboo. The weight is often light but enough to pick up the food without giving the impression of fragility. Different restaurants have different types of chopsticks and those used in the family will often have the best quality.

In Vietnamese kitchen, a longer and thicker type of chopsticks is used to help the cook prevent overheating her hands from the stove. This is used intead of ladle and extremely useful when it comes to flipping spring-rolls.

Vietnamese chopsticks can also make a great souvenirs for those who want to bring an essense of the country back with them. These gifts are often wrapped nicely in bamboo-made cover and tied together with a bow or colorful string. They are sold for less than $4 in souvenir shops in most major destinations.

Source: vietnamfood.org

Tam rice

Originated from Dien Bien, Tám Rice is a famous speciality of MuongThanh Valley. No matter who you are or where you come from, in Dien Bien, you would be just as amazed by this wonderful dish as the local people and other travellers.

Tám Rice in Dien Bien has become well-known for a long time. Grown naturally, the rice typically has 4.5mm to 5mm long seed, each of which is as transparent as water and as fragrant as a flower.

When cooking, we have to pay great attention so that the rice is moderately soft. Thus, the rice would not get hard when it cools down, or break down when we have it with soup. Eating a well-cooked bowl of Tám Rice, you would not only satisfy yourself with the gentle taste of the rice but also conjure up in your mind the images of TayBac forests and mountains.

Source: vietnamfood.org

Sour soup (Canh chua)

 

Sour soup (Canh chua)

“Canh chua” (literally "sour soup") is indigenous to the Mekong Delta region but has spreaded widely to other part of the country. It is typically made with fish from fresh water, pineapple, tomatoes, and sometimes other vegetables such as okra or peppermint, and bean sprouts, in a tamarind-flavored broth. Canh chua is garnished with the lemony-scented herb “ngò ôm” (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs to lessen the strong flavour of fresh fish. Depending on the specific variety of “canh chua"; these other herbs may include” rau răm” (Vietnamese coriander), “ngò gai “(long coriander), and” rau quế” (Thai basil).

The sour taste of the soup can come from various sources such as pickled vegetables, fresh fruits like tamarind, sour leaves or vinegar. They are mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the fruit seeds and other solids, which are discarded) is then added to the soup.

There are many types of “canh chua” but the idea are similar. Some Canh chua can include baby clams or ribs instead of fish or meat balls. Canh chua is best served cool during the over-heated summer of Vietnam.

Indian taro cooked with mullet (Canh dọc mùng nấu cá quả)

Preparation:

In preparation stage, we choose required ingredients including: mullet, a bunch of Indian taro, tomatoes, onion, red chilli, tamarind, dill, a spoonful vinegar, “nước mắm”, salt and pepper. Fish is washed carefully with salt water and vinegar then chopped into several small chunks. Indian taro is peeled, carefully washed, sliced into small pieces, soaked in salt water for 30 minutes and then pressed to remove resin. Tamarind is peeled and thinly sliced.

Cooking:

Firstly, fish is fried until its colour changes into yellow. Afterwards, we mash spring onion and chilli together using a mortar and pestle or blend them with a blender. Then we heat oil and stir fry mashed spring onion and chilli mixture in the pot until fragrant. After that, we add slices of tomatoes, a little “nước mắm” and cook until fragrant and soft. In the next step, we add fried fish and a desirable amount of water into the pot. Tamarind is then added. If you want more sour taste, you can always add some vinegar later.

The deep skillet is boiled for 30 minutes, until bubbly before Indian taro is added. Finally, we add dill and green onion to garnish. This type of canh chua is best served with fresh lettuce or steamed rice.

Source: vietnamfood.org

Nậm cake (steamed shrimp rice cake)

Nậm cake is made of rice flour, shrimp, wrapped in phrynium leaves and served with fish sauce. The processing procedure seems simple but actually requires the whole sincere heart of the cake maker from the shrimp choosing step to the fish sauce preparation. Most fresh shrimp must be soaked for several hours until soft and then grounded finely in a blender. Grounded shrimp, after added salt, sugar and fish sauce is stir-fried until dry and having a sweet and salty taste.

Tom kho (Vietnamese simmered prawn)

As the case with many other seafood, “ tôm”( prawn) is nutritional food and very good for our health.

“Tôm kho” also has a various kinds of process and each kind has its own special flavour, but one of the most delicious dishes is “ Tôm kho tộ”. Similar to “ Cá kho”, to make “ tôm kho” we also have two stages: preparation and cooking.

In preparation stage, we prepare spices including “ nước mắm”, sugar, gourmet powder, pepper, red chilli, onion, garlic , ginger and sometimes a little lemon juice. We also need cooking oil.

We choose big Japanese shrimps to make this dish, shrimps should be fresh . We wash shrimp carefully and then remove its shell, use knife to cut a shallow line along its body to clear all dirty things , put its head into its body until the head reaches its tail to create circle shape and get “ gạch tôm” out of its body. We mash spring onion and chilli together using a mortar and pestle. After that, we heat oil and stir fry mashed spring onion and chilli mixture until fragrant. Then, we add Japanese shrimps to fry until their colours turn light yellow. We pick shrimps up and boil “ nước mắm” mixed with a spoonful sugar, pepper and a little of gourmet powder. Then we add shrimps to this liquid and boil several minutes for shrimps to absorb spices. After finishing this step, we mix “ gạch tôm” with some drops of lemon juice, a little pepper, sugar , “ nước mắm” and oil, then we simmer this liquid until it becomes solid. Next , shrimps are dipped into the solid liquid. So, the dish is finished. It is very tasty to eat with steamed rice.

Besides “ Tôm kho tộ”, there are many types of “ tôm kho” like “ tôm kho lá chanh” “ tôm kho nấm” , with these dishes we only need some extra ingredients but the method of cooking are based on the same rule like “ tôm kho tộ” and all of them are so scrumptious.

Source: vietnamfood.org

Com - (green sticky rice)

One of the most origins of Cốm can be traced to Vòng village, 7 km west of Hanoi downtown. The legend begins with a severe starvation in the village years ago. Since the rice crop was not ready for harvest, residents then had nothing else to eat. One hungry farmer tried roasting the unripe grains of rice as his last resort. Just like the accidental invention of Cocacola in the West, Vong villagers found that by roasting the rice in a clay jar and smashing it to remove the husks, they could produce a delicious dish, called Cốm. As the rumors about the new dish spread widely, the King sent for the head villager of Vòng to the court. The King was so delighted with this dish that thereafter, each autumn, Vòng villagers were requested to present him with their Cốm.

The making of Cốm is still kept as a family secret. What most people know is that the process of making Cốm is complicated and tedious. The main ingredient is young glutinous rice, carefully selected since they are in their blossom. The grain must be manually threshed and cleaned, before being roasted with a stoneware pan over firewood. The fire is kept low and steady and the cooking process need full attention. For flavor and color preserving purpose, each batch should comprise 800 grams of rice at the maximum. The dried grains are then pounded in a mortar and stirred frequently from bottom to top. This step is repeated 7-8 times to remove all the husks from the grains. The final result is glossy green rice, soft and slightly chewy, that is nowhere to be found.

Cốm is normally eaten by hand, a pinch at a time, or served with red persimmons and ripe bananas. Chewing Cốm slowly is the way to enjoy its subtle scents, tastes and softness. One note is that Cốm should be eaten within 24 hours or its original taste will be lost.

Due to the short season, Cốm is used to make many other Vietnamese specialties to relieve people’s craving in other months. Examples of derivatives from Cốm is Cốm xào (stir-fried green rice), Cốm rang (puffy green rice that resembles rice krispie), Bánh cốm (green rice cake- a must for Vietnamese engagement ceremonies), Kem Cốm (ice-cream with Cốm flavor) and Chè cốm (sweetened green rice paste), etc. Many worth-trying dishes involving Cốm are chicken stewed with herbs and green rice, or fried shrimp coated in Cốm.

Source: vietnamfood.org

Bun (rice vermicelli), the origin for many Vietnamese delicious dishes!

Like pho, bun is also used widely in Vietnamese cuisine. For its versatile nature, Vietnamese eat bun for breakfast, lunch, dinner or even midnight meal. 

The following are among the most common dish with bun:

* Bun thang: Bun served with spiced broth, sliced fried eggs, sliced boiled chicken, sliced green onion, etc… Bun Thang is among the most beautifully decorated variety of bun.

Thit kho (Vietnamese simmered meat)

Thịt kho tàu (meat simmered in a clay pot)

We also know that meat contains a number of important nutrients that are needed by our bodies for carrying out vital metabolic functions and provide us with energy and keep us healthy. Therefore, meat is one of the most popular food in our diets.

Ca kho (simmered fish)

As we know, healthy diets almost always contain fish, a protein food with fewer calories than other meat sources. It's also one of nature's most versatile food. We can process fish in different ways such as bake, fry, steam or poach but for simmering fish , it will reduce stinking taste and increase flavour of fish.

Goi ngo sen (Lotus stem salad)

A refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on its own and certainly crunchy. The most special taste comes from the pure flavor and crunchy texture of pickled lotus stem. What is more, it is easy to make. The main ingredients are lotus root, carrot, tender pork, shrimp, shallot, coriander, mint, onion, and roasted peanut with the appetizing dressing being as an integral part of the dish. First, boil the pork shoulder and shrimp separately in water with a little of salt and sugar added; let they cool, then slice the pork as thin as possible, de-shell and de-vein the shrimp. Next, rinse out pickled lotus stem, pickled carrots, cut or slice them into pieces and drain them. Then, coarsely chop the fresh coriander, mint, and cilantro and mix them together with above ingredients with a gentle toss. The dressing poured into the concoction is a perfect combination of hot, sour, spicy, salty, and sweet. Finally, crispy fried shallots, roasted peanuts sprinkled over the dish make it look much tastier with a nutty flavor. It is commonly served with prawn crackers. Enjoy it and you definitely never forget its refreshing flavor and amazing crunchy texture.

Source: vietnamfood.org

Xoi (Steamed Glutinous Rice)

Wandering around Vietnam's streets early in the morning, travellers can easily catch sight of a scrum of people gathering at a corner, waiting impatiently. Move a closer step, we can realize in the middle of the crowd, sits a woman with a small basket, continuously serving some strange food onto the banana leaf. That is “Xoi”- one of the most popular Vietnamese “fast food”.

WHAT IS XOI?
“Xoi”; or “glutinous rice”, “sweet rice”, “sticky rice” in English; can be found in many Asian dishes, especially in the South East Asia areas. To cook “xoi”, Vietnamese often soak the glutinous rice for around four hours until the grains have absorbed enough water. Then, the rice will be drained and steamed dry so that the grains can remain as the whole, soft but not mushy, sticking together in a lump.

Xoi Lac - one of the most popular Xoi dish

Sometimes people can also make “xoi” using electric rice cooker, with the same method when cooking regular rice. However, the grain will break down under the direct heat, becoming glue-like and soggy.
“Xoi” can be eaten at any time of the day, but typically, Vietnamese often choose it as a cheap and scrumptious dish for their morning meal.

VARIOUS KINDS OF XOI
From one main white plain”xoi”, there are nearly hundreds variations have been created. Normally, sticky rice can be steamed together with other seeds like mung bean (black and red mung bean are also included), corn, peanut, etc.
As many other Vietnamese street food, “xoi” is a “enjoy it in your own way” cuisine, because one is free to eat with whatever he wants according to his personal taste!
For breakfast, people usually eat “xoi” with “ruoc”- stringy, salty dried pork; “muoi vung- salty sesame and peanut; or even with only deep fried shallots and a tablespoon of vegetable oil. It will cost around VND7000-VND10000 for a simple set of “xoi”. Others may serve their “xoi” with braised egg, braised pork, ‘”lap xuong”- Chinese-like sausage, “gio cha”- Vietnamese pork pies, or chicken breast, chicken drumstick; but the price will be higher, from VND15000 up to even VND50000.

Xoi with Chinese Sausage - A filling breakfast

Different areas have various kinds of “xoi” with distinct taste. In the mountainous area of Northern Vietnam, the ethnic minority are very proud of their “five-color xoi”. “Xoi” is cooked with special local herbs which originate the colors of red, black, purple, and yellow. No food coloring using, all are natural and good for your health.
Hanoi, the capital, is famous for its “Xoi com”- “young green sticky rice”, a delicacy that is made only in autumn. Together with white coconut, the grains are so sweetly scent that it will leave a lasting flavor. In Southern Vietnam, coconut milk and panda leaves are also added, which makes “xoi” a sweet dessert fitting perfectly for supper.

WHERE TO TRY XOI?
Most of the time, “xoi” can be purchased in small roadside vendors in the morning. Let’s come back with the sight of the woman selling “xoi” on the street that we have just seen. Everything she needs for her vendor is s bamboo basket fully packed with “xoi” (which is kept warm by a thin blanket) and some small bottles containing “ruoc”, “muoi vung”, deep fried shallot...to fulfill all the demands of the customers. Most of the sellers will sit at the same place every day, normally in front of school or office gate, or in corner of the streets. Customers will come, calling down orders and they will be served within three minutes. Yes, only three minutes, that is the reason why “xoi” is considered one of Vietnamese fast food!

Xoi Street Vendors found in most street corners every morning

Watching people buying “xoi” in the street is far more than interesting. The seller is in the middle, with all the customers standing around, waiting for their turn. Customers can check on their portion while the seller serve, noticing whether the seller diminishes the size of the portion or not, or trying to have more “xoi” with the same price. They express their requirements directly with “extra this”, “no no no not so much of that”, and the sellers magically always meet their satisfaction.
A portion of “xoi” is often thrice-wrapped, with one layer of banana leaf, another layer of recycle paper or old newspaper, and one plastic bag covered outside; so as to keep it warm while eating.
“Xoi” plays an essential role in Vietnamese’s life, which is an indispensable dish in many rituals. On Tet holiday (the Lunar New Year in Vietnam), every family will cook “xoi gac”-sticky rice with momordica, with the belief that its appealing red color will bring good luck to this whole new year. Students also have mung bean “xoi” on the day before the test in the hope of passing with high scores, and avoid peanut “xoi” for fear of misunderstanding the requirements of the test ( in Vietnamese, mung bean means “do”- passing”, and peanut means “lac”- misunderstanding).

Xoi Gac - commonly associated with good luck and eaten during New Year

Some contains corn while the other peanuts. Some is colored by black beans while others flavoured with salted seasame seeds. “Xoi” is one of the most filling options for a meal and the price is hardly over 20,000VND (about a us dollar). It is served hot or cold, wrapped in banana leaf or plastic cover.

Most Vietnamese have “xoi” for breakfast and all local markets will have at least one lady with some baskets selling this specialty. While the presence of “xoi” in local market seems permanence, more and more restaurant is specializing in “xoi” and others attempt to include “xoi” in their menu. If you visit Vietnam, try “xoi” for any of your meal to feel the fragrance of lotus or mung beans and to enjoy Vietnamese rice in an off-the-beaten-path way.

Source: www.vietnamfood.org

Steamed Rice Pancakes with Grilled Pork Stuffing

Hanoi is famous for its cuisine and it is the place where there are many delicious dishes from different regions in the country. One of them is steamed rice pancakes with grilled pork stuffing.

To make the dish, it is necessary to select high quality rice which is then cleaned and soaked in water for several hours before being ground into batter. A thin layer of batter is poured on a cloth that is tautly stretched and placed on top of the pot which can quickly cook the rice batter.

To prepare the stuffing, slice lean pork into thin pieces and mix it with fish sausage, pepper, chopped onion and garlic, sugar and white sesame. Grill the meat until it becomes brown. Put the rice crepe on a plate and roll it with grilled pork.

The dish is served with basil, papaya pickles and sweet-sour sauce mixed with red pepper and garlic.

Ingredients to make the dish’s stuffing consist of lean pork, sliced onion and garlic, onion juice and basil. Steamed rice pancakes. Place a steamed rice pancake on a plate and then roll it with basil and grilled pork. The dish is decorated with fried onion and coriander and served with sweet-sour sauce.

Story: Vinh Hung - Photo: Tran Thanh Giang

Source: vietnam.vnanet.vn

Hoi cake

Hoi cake is one of the most popular cakes in the daily lives of Binh Dinh’s residents. The people in Binh Dinh use it every day, and will have it for breakfast, lunch or dinner. However, no one knows how and when it originated, or why people call it Hoi cake. Some elders say that when it was invented, people asked what type of cake it was so many times it became known as Hoi, which means ‘to ask’ in Vietnamese. Hoi Cakes are made in many places in Binh Dinh, but the tastiest is well-known to be at Dieu Tri in Tuy Phuoc.

Generally, making Hoi cake is similar to the process used for noodles, but must be done more carefully. Rice is moistened in water to soften it, then husked and made into a fine powder. The powder is then steamed, then stuffed to become blocks. The cake can be eaten right after it is made, but it has yet to be given any flavor. It is often eaten with oil and fried chives to be more fragrant. Moreover, it is used with fish sauce mixed with pepper, sugar, lemonade and garlic.

Source: vietnamonline.com

“Mứt Tết”, very delicious preserved fruit!

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.

The most famous variety of “Mứt” is made from rose petals or peach blossoms. The raw materials are cleaned and peeled, then soaked in sugar and cooked until dry. Other types of “Mứt” have the sticky consistency of jam. Some varieties, like “cu lac” (peanut jam) are covered with a thick layer of sugar, but most have thin layer of sugar.

The colors are often quite intense and people serve different types of “Mứt” together, arranged in a colorful display.

In Hanoi, Hang Dieu or Hang Duong Streets in Old Quarter are famous for shops that sell “Mứt”. Preserved fruits are masterpieces in these shops. They make all kinds of preserved fruit such as ginger, waxy pumpkin, apple, orange, lemon and carrot in various shapes and colours. 

To welcome Tet is to welcome the spring. However, in January, which is spring time, the weather in Vietnam is still cold. It is a good idea to warm up with a cup of hot tea and a slice of preserved ginger with golden yellow colour and a special flavour...

Source: vietnam-beauty.com

Essential Foods for Tet holidays

Vietnamese people have a very good habit of saving, which are reflected by the regular meals – rice with a main dishes (meat or fish/shrimp), a vegetable food and a bowl of soup. Vietnam food is thus often jokingly labelled "food for peasants". However, this statement no longer holds water during Tet holiday, when Vietnamese let themselves taste more protein-rich and sophisticatedly made dishes. Following are the most typical food found in Vietnamese' Tet holiday:

BANH CHUNG/ BANH TET - SQUARE CAKE:

Banh Chung (steamed square cake) and its Southern variety called Banh Tet - is unique to Vietnam's Tet holiday, though many other countries (China, Japan, Korean, Singapore, Taiwan) celebrate this holiday as well. Banh Chung is a food made from glutinous rice, mung bean and pork, added with many other ingredients. Banh Chung is covered by green leaves (usually banana leaves) and symbolizes the Earth, invented by the prince Lang Lieu from Hung King dynasty. Besides traditional reason, Banh Chung is chosen as the main food for Tet holiday because of it can last long for days in the severe weather of Vietnam (Banh Chung can survive at room temperature for nearly 1 month).

VIETNAMESE SAUSAGE: 

Gio Cha (Vietnamese ham/sausage) is another traditional food in Tet holiday, and usually served with Xoi (sticky rice) and Banh Chung. Gio is different from Cha since Gio is boiled and Cha is deep-fried. Vietnamese people make Gio from lean meat, added fish sauce and covered by leaves then boiled for hours. Cha is also made of lean pork and ingredients, but Cha is not wrapped by leaves and boiled but deep-fried in oil. Cha just survive for some days when Gio can last for month due to its covers. There are many kind of Gio, categorized by its origins: Gio Lua (made from pork), Gio Ga (made from chicken), Gio Bo (made from beef). All these types are used not only in Tet holidays but also over the year.

STICKY RICE - XOI:

Xoi (Sticky rice) is also a very important part of Tet holiday in Vietnam, since the meals to worship the ancestors can not missing this dish. Moreover, along with Banh Chung, xoi is the main staple foods for Tet holiday. Xoi in Tet holidays can be seen in many forms: Xoi Lac (sticky rice with peanuts), Xoi Do Xanh (sticky rice with mung bean), Xoi Gac (sticky rice with special “gac” fruit). Among these types, xoi gac is favorite the most by people because of its special red color – symbolizes the luck and new achievement for the New Year. Xoi is usually served with Gio Cha or boiled chicken in Tet meals. Sometimes it can be served with Che (sweet soup) like a dessert.

BOILED CHICKEN - THIT GA:

Thit ga (boiled or steamed chicken) plays an important role in Tet holiday cuisine because all the tribute meals to the ancestors must contain a boiled chicken, whole or chopped. Chicken meat in Tet meals are various in forms: usually chicken are boiled and sliced, but sometimes people can place the whole chicken in a plate, or nowadays some families use roasted or fired chicken to replace the original boiled ones. Chicken meat is served with Xoi (sticky rice) and Banh Chung, and become one of the most popular main dishes in Tet holidays. Boiled chicken are always go with sliced lemon leaves and salt-and-pepper sauce, as a tradition. Chicken (especially bones, legs and heads) can be used to prepare the broths for other soups.

MUT - CANDIED FRUITS

Mut Tet (Tet jam) is not a food to serve in a meal during Tet holiday, but more like a snack to welcome guests in this special period. Mut is always kept in beautiful boxes and placed at the table in the living room, and it is the main food for the owners and guests to taste when they’re talking, enjoyed over a cup of tea. Unlike Western jam, which is usually in liquid form and served with bread, "Vietnamese jam" is mainly in dry form, usually dried fruits and some kind of seeds (pumpkin seeds, sunflower seeds, watermelon seeds). This once-in-year mix of snack is very large in variety, with so many tastes: ginger, carrot, coconut, pineapple, pumpkin, lotus seed, star fruit, sweet potato. Nowadays, cake and sweet are slowly replacing jam in Tet period, but many people still love the taste this unique food – an angle of Vietnamese culture.

Source: vietnamonline.com

Bánh Chưng - Vietnamese Square Sticky Rice Cake

Bánh chưng is a traditional Vietnamese rice cake which is made from very simple and basic ingredients such as glutinous rice, mung beans, and pork. It's a must-have for Vietnamese New Year Tet.

Video by: Helen

More recipe ideas for Vietnamese New Year TEThttp://goo.gl/K1NTMp

Full recipe at (Xem cong thuc day du tai)http://danangcuisine.com/?p=3084
Ingredients (makes 5 cakes in size 7x7in or 18x18cm)
1.5 cups mung beans, washed and soaked in water 4 hours
5.5 cups sticky rice, washed and soaked in water 4 hours
500 g pork belly (1.1 lb) cut into cubes
2.5 tsp salt
2.5 tsp ground black pepper
3 tbsp fried shallot
1 tbsp vegetable oil
3 shallots, smashed/crushed
2 tbsp fish sauce
1 kg banana leaves, defrost

Special thanks to Banh Chung & Banh Tet Factory of
Ms. Kheo (414 Tran Cao Van - Da Nang. DT 0511-3811.722) 
& Ms. Le Thi Muoi (261/8 Ton Dan - Da Nang. DTDD.0905.570.584)

Bánh Tét - Vietnamese Cylindrical Sticky Rice Cake

Bánh tét is a must have traditional food in Vietnamese Lunar New Year in Southern Vietnam. It demonstrates the importance of rice in the Vietnamese culture. Making the cakes is a time-consuming process,, but it provides an apportunity for family members to bond and come together to celebrate the holiday spirit.

Video by: Helen

Full recipe at http://danangcuisine.com/?p=3129
Ingredients
5.5 cups sticky rice 1kg, washed and soaked in water 4 hours
2 cups peeled split mung beans 250g, washed and soaked in water 4 hours
300 g pork belly cut into long bars
2 tsp salt
2 tsp ground black pepper
3 tbsp fried shallot
1 tbsp vegetable oi
2 shallots minced
2 tbsp fish sauce
1 kg banana leaves washed/wiped clean, teared into 18-20 inch sheet

Sweet and sour mango girdle cake in Nha Trang

Mango girdle cake is one of unique dishes that is rustic but so appetizing. This cake has alreadly become a famous brand name in Khanh Hoa.

Nha Trang is famous for not only many tourist spots and beautiful beaches, but a lot of good food and unique dishes such as white rice vermicelli with fish or jelly-fish, eel, blood cockle cooked with tamarind, squid, girdle cakes… Mango girdle cake is one of unique dishes that is rustic but so appetizing. That cake has become a famous brand name in Khanh Hoa.

Mango girdle cake has the same shape to a girdle cake. However, the ingredients to make the cake are ripe mangoes and a little sugar

There are lashings of sweet mangoes in Khanh Hoa. Therefore, people here take advantage of the number of mangoes to make delicious cakes that you can preserve for a longer time. It is very easy and simple to make the mango cake. You just need to choose ripe mangoes, clean and peel them. After that, you use a scraping knife to grate them until touching the mango seed.

Then you pour mango juice and a little sugar into a pot. Next, you both heat and stir until the mixture becomes viscid.

The final step is drying cake under the sun for two days. That is all. The cake tastes sour, sweet and aromatic from mangoes. Finally,You just need to preserve the cake into platic bags and enjoy with friends and family

.

Source:Travel.org.vn

Intriguing shrimp vermicelli noodle

Shrimp vermicelli noodle has grown to be an essential part of Hai Phong gastronomy for a long time. Thanks to its intriguing taste and materials, shrimp vermicelli noodle has become a unique dish that you should try.

 

The main ingredient is fresh shrimp that is picked up directly from Hai Phong sea.

Shrimp shells are peeled and then they are fried with green onion until shrinking. And the next step, we add yellow frilled chopped fish, grilled chopped piper lolot (lá lốt) or grape leaves, Indian taro and a mixture of mashed onion, sliced tomatoes and dill to bring out richer flavor. A soft, white thread of rice vermicelli noodle harmonized with reddish shrimps and tomatoes, together with green onion, Indian taro and yellow grilled chopped fish make a colorful, attractive and lively picture that wake up visitors’ taste.

As you savor the dish, you will be greatly comforted by the sweet and slightly greasy taste of the broth, fragrance of shrimps and especially the pungent smell of grilled chopped piper lolot (lá lốt). More special is a sour taste of tamarind broth seasoned with common slices of red chili. All flavors harmonize so well with each other that the first try can bring out immediate temptation for a return.

Compiled by Nguyen Hao

Can wine ( Rượu cần) - A famous wine in the Tay Nguyen region

Rượu cần (Can wine) is typically drunk for special celebrations or ceremonies such as weddings, festivals, or harvest feasts. It is often drunk by in a nhà rông, a fire, or community house. People often dance and play music (in Tay Nguyen region) after drinking. 

Can Wine (also called tube wine) is a fermented rice wine produced in Vietnam, in particular in mountainous areas like Tay Nguyen area.

How to make the wine?
It is made of cooked glutinous rice (nếp) mixed with some kinds of herbs in the local forests. The types and amount of herbs added differs according to ethnic group and area. This mixture is then put into a large earthenware jug, and allowed to ferment for at least one month. Can wine's strength is typically 15 to 25 percent alcohol by volume.
Simple available local materials are altogether fermented by wild herb in a pottery jar for day. Its taste is total different from rice alcohol or any kind of wine - so bitter or strong that may lead you dizziness. Its sweet taste would make you drunk  without any predictable consciousness.

When ís the wine served?
Can Wine (rượu cần) is typically drunk for special celebrations or ceremonies such as weddings, festivals, or harvest feasts. It is often drunk by in a nhà rông, a fire, or community house. People oftens dance and play music (in Tay Nguyen) after drinking. When you are invited to drink rượu cần by the locals, it means that you are seen as distinguished guest.

Source: vietnam-beauty.com