Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Wednesday, July 31, 2013

Caramelized pork spare ribs recipe

A very simple dish with familiar ingredients can be delicious meal for your family
Ingredients:
500g pork spare ribs (1.1lb)
1 tsp minced garlic
1 tsp minced shallot (or white part of spring onion)
1/2 tsp salt
1/2 tsp pepper
1 tsp seasoning powder (eg. Knorr - this is optional)
1 tbsp sugar
chopped spring onion or cilantro to garnish
How to make
Chop the ribs into 1.5-inch (4cm) pieces. Soak the ribs in slightly salted water for 15 minutes (or boil for 2-3 mins) to reduce bad smell. Rinse well and drain. 
Marinate with 1 tsp minced garlic, 1 tsp minced spring onion (white part only), 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp seasoning powder. Mix well and set aside for 15 minutes.
Heat a medium sauce pan on medium heat, add in 1 tbsp cooking oil, and 1 tbsp sugar. Wait until the sugar melts and turns into caramel color. Then add the marinated ribs and stir-fry until the color outside changes. 
Add 1/2 cup water (use coconut water for better result) and bring to boil. Cover the lid and cook on medium low for 25 minutes. Then open the lid and continue to simmer for another 25 minutes or until the sauce thickens.
Transfer to serving plate and garnish with black pepper, chopped spring onion or cilantro. Serve with hot steamed rice.

Wednesday, July 24, 2013

Enjoy Lobsters When Visiting Halong Bay

Once you reach Bai Chai City and Halong Bay, you are recommended that you take a journey down gourmet lane as you take a sample of the city’s delicious seafood selections.


When you think you have marvelled enough on the beauty of Halong Bay, then you have only satisfied one of your senses. Of course the landscape, the emerald sea, the more or less 2000 limestone karst and the beautiful junk boat cruises leave nothing but beautiful visual memories. World travellers say that if you want classical music and refined culture you go to Prague, but if you want amazing wonders of nature you go to Halong Bay. This was a fact recognized worldwide as Halong Bay was officially named one of the Seven Wonders of the World in 2012. On top of that, since 1994, the bay was already listed as a UNESCO World Heritage Site. But do you know that the perfect Halong Bay experience of your best Vietnam tours is more than what meets your eyes?
Once you reach Bai Chai City and  Halong Bay, you are recommended that you take a journey down gourmet lane as you take a sample of the city’s delicious seafood selections. All the seafood is fresh as they were ordered by the restaurant owners early in the morning directly from the boat of fisherman docking on the beach. This means you can be sure that the flavour of the sea is still not lost on the lobster that is going to be served to you. If you want the surest way to eating the freshest lobster, then go to restaurants that have lobster tanks where you can choose a live lobster to be cooked exclusively for you by the resident chef. You will enjoy a sumptuous meal of lobster cooked Vietnam style and this means that only fresh ingredients are used to cook your live lobster.
Once you have tasted the best lobster on your Vietnam Tours travel in Bai Chai City, it is time to enjoy your lobster to the next level. On Halong Bay’s biggest island, you will experience fine dining on board a floating restaurant. And what could be better than eating your favourite seafood on top of the bay that offers its own bounty. On Cat Ba Island, seafood is ordered from floating villages that have their own aquaculture. Residents of these floating houses tend lovingly their fish cages full time since it is attached to their house and that means only seafood of top quality is going to be served on your table.
After enjoying a hearty meal of lobster on the floating restaurants, why not treat yourself to a relaxing foot massage. A half hour foot massage cost only $3.00 and they are available in several places in Cat Ba town. You can also go to the North West side of town and roam around the market place. The seafood section will give you an idea of how rich and bountiful Halong Bay is to its own people as you will see so many varieties of fish caught locally.  You may not believe this but about 200 species of fish and more than 400 kinds of molluscs provide the daily sustenance of locals. They also can absolutely satiate your hunger for extraordinary seafood on your Vietnam tours excursion to Halong Bay.
So what are you waiting for? It’s time to pack your plate and fork and be ready to enjoy lobsters in the very beautiful Halong Bay.

Friday, July 12, 2013

Tasting specialties of Ly Son Island

For culinary enthusiasts, Ly Son is an ideal place to enjoy fresh seafood, combined with spices and rustic recipes.
In recent years, many visitors have come to Ly Son to enjoy the pristine scenery and numerous kinds of fresh seafood here.
In the spacious restaurant on the island, visitors can enjoy the delicious dish such as fried fish, king crab, sea cucumbers…
Cheap and delicious dishes at market.
First off, in order to awaken the taste buds, we ordered snail sautéed lemongrass.  Snail is smaller than our thumb with hard shell but when it is sautéed lemongrass, it become more delicious and attractive.

Snail sautéed lemongrass
Normally the dish of sea urchin in the city is quite expensive. However, when its season coming, it becomes cheaper.
Food is very cheap at the market. Last year, when we came here, a bowl of noodle and sauce costs only VND 2.000.
Next delicious dish is seaweed salad. Seaweed sweet gruel is also a popular dish here. In summer days, enjoying a bowl of seaweed sweet gruel is so great.

Seaweed salad

A bowl of delicious gruel 
Besides seaweed, Ly Son garlic is also specialty here. It is processed into intriguing salad.
http://travel.org.vn/food-drink/

Wednesday, June 26, 2013

COOL OFF WITH A HOT BOWL OF CANH CHUA

Ever seen construction workers drinking hot tea in the blazing early-afternoon sun? Ever seen office workers hunkering down to piping hot bowls of soup in the midday heat?

Ever seen construction workers drinking hot tea in the blazing early-afternoon sun? Ever seen office workers hunkering down to piping hot bowls of soup in the midday heat?

They do it because hot liquids actually help cool the body. Drinking beverages that are too cold can confuse the body into thinking it is cold, and often slows its reaction to the heat, whereas hot soups and teas have the opposite effect.

Canh chua
 is one of Vietnam’s most famous dishes and is especially good on hot summer days.

People from different regions in Vietnam cook canh chua with different local vegetables, fruits, and other ingredients. As canh chua blends a natural fresh sour taste with the vegetables and fruits in the soup, it goes very well with steamed rice, a staple on the Vietnamese table.

On hot summer days, people tend to have smaller appetites and often forgo steamed rice. With the addition of canh chua’s refreshing and cool flavors, however, it becomes easier to have one or two bowls of steamed rice with lunch or dinner.

Canh chua
 is a nice combination of vegetables, fish, pork, or snails, along with a vegetable or fruit to produce the soup’s sour taste.

Northerners typically cook canh chua with tamarind leaves, qua sau (Dracontomelom a sour summer fruit in the north of Vietnam), pickles, green mangoes, qua doc (another sour fruit), tomatoes, and lemon or kum quat. Variations include canh chua sau thit nac (sau fruit cooked with ground pork and shallots), canh chua rau muong (boiled morning glory with lemon juice, boiled sau fruit, or boiled tamarind leaves) andcanh chua ca (fish soup cooked with green mangoes and shallots).

In the South, tamarind fruit and pineapple are the favored ingredients.Canh chua ca loc (canh chua with snakehead fish) with pineapple is one of the most popular variations, and uses many local ingredients from the rich Mekong Delta.

Yet northern and southern takes on canh chua fall into two basic categories. The first one is very simple and merely requires morning glory leaves, which are boiled either with tamarind leaves or qua sau. It takes a very short time (around 10 minutes) to make this dish.

For this canh chua style, one would boil 4 or 5 little qua sau fruits together with the morning glory. After that the cook uses a small spoon to grind the boiled qua sau in a small bowl of nuoc mam to make the soup’s flavoring sauce.

Two boiled qua sau are then ground and added to the soup, which gives a very fresh sour taste that rises in perfect contrast to hearty and fragrant white rice. Fresh boiled vegetables and sour soup served with rice is considered an essential summer dish in Vietnam.

If one uses tamarind leaves for cooking, adding the tamarind only after removing the boiled morning glory will help preserve the morning glory’s deep green hue.

“On a hot summer day, I don’t sell many other vegetables beyond morning glory, qua sau, tamarind leaves and fruit, and lemon,” said Ms. Tuoi, a vegetable vendor on Phan Huy Chu Street in Hanoi’s Hoan Kiem District. “These ingredients are for canh chua, and I sell a lot of them.”

Another version of canh chua is more time consuming to make. There are three basic ingredients to prepare: a protein such as fish, pork, or snails; one or more vegetables; and a fruit for its citric acid. This fruit can be pineapple, green mangoes and tamarind leave and fruit. Add fried shallots, spring onions, and other herbs, and one will have a delicious canh chua.

Canh sau chua suon
 (qua sau and pork ribs) is a very popular dish in Hanoi. In the past, a lunch consisting of only one dish such as canh sau chua suon was a good option for a busy mother.

With this dish, all one has to do is cook a pork chop with a bit of salt and fish sauce and then add somequa sau and water to the mixture. When the dish is cooked one uses a spoon to grind qua sau and then add it again to the pot with some shallots.

Canh chua ca
 (sour fish soup) is a popular dish in both the north and south of Vietnam. In the north, people like to marinate the food before cooking. A cook will usually fry the fish a bit before boiling with water to make the soup. By frying the fish it’s possible to keep the shape of it after cooking with water and decrease the fishy smell of the fish.

In the south, canh chua ca loc (canh chua with snakehead fish) is a very rich dish. It’s cooked with pineapple, tomatoes and a bit of vinegar, as well as shallots and other herbs such as ngo, which are all added after the fish is cooked to preserve the fresh taste of the ingredients. After the soup is cooked, fried shallots will be sprinkled atop the soup, to add more fragrance to the dish.

Canh chua
 is a simple but fresh and easy to cook dish which provides a lot of vitamins to provide relief from the heat.

Thursday, May 23, 2013

Mut dua sua tuoi (candied coconut in fresh milk)

Today I will show you how to make a simple and very delicious fruit snack that you can prepare and amaze your guests: candied coconut in fresh milk.
Ingredients: 
1kg of young fresh coconut.
600g sugar 250ml of fresh milk. (Ratio: 10 coconut : 6 sugar : 2.5 milk)
Directions:
In a big pot (pot has to be completely dry), add in the 3 ingredients one by one and mix them.  Put the pot over medium heat and mix them gently. We will need about an hour to get the final product.

In the first 30 mins, just stir and mix them every 2-3 minutes. I know this is quite a long and boring process, but just keep an eye on them Ok, don't fall asleep or go check your facebook like what I did last year, if you don't want burnt coconut.After 30 mins: the coconut should have a lightly yellowish color. Turn to low heat. Keep separating them every now and then so they don't get stick to each other.After 50 mins: turn heat to lowest level as the milk liquid have thickened and thus will get burnt very easily.

After 1 hour+: Turn off stove when the coconut is completely dry. Although coconut may have a light gold color now, it will gradually turn to a cream off-white color after cooling down.The final product should have an off white color and a mildly sweet and rich taste. Store them in glass containers for the coming holiday.This dish is quite simple to make, but looks sophisticated and most importantly, very delicious.
http://vn-naturalbeauty.blogspot.com/search/label/Food

Thursday, May 9, 2013

Fried Bitter Melon with Beef Recipe

Fried Bitter Melon with Beef is one the healthy Vietnamese foods especially good for your bodies. Moreover, this fruit is really fresh, and make your skin more stunning. If you love your health and want to protect your skin keep young longer.


There are 7 steps to make intriguing dish:

Ingredients:

2 Bitter Melon Fruits (400 – 500 gr)
250gr Beef, slice thinly
Purple onion, scallion
Spices: Salt, Maggi’s stuff, oyster oil, vegetable oil, dried purple onion, pepper, corn starch.

Process:

Step 1: Put beef into bowl, marinate with 1 teaspoon salt + 1 teaspoon corn starch + pepper + 1 teaspoon oyster oil, mix together and wait about 30 – 45 minutes.
Step 2: Clean bitter melon, cut into half; throw away seeds.
Step 3: Slice bitter melon thinly (3mm). Soak into cold water added a little salt about 30 minutes. Next, pour water out and wait to dry.
Step 4: Peel off cover purple onion, slice thinly.
Step 5: Here is the important step to create one of intriguing dish, so please follow it carefully. Pour oil into pan, wait to hot, add minced garlic and purple onion and fry until it is fragrant. Next, add more sliced beef meat and fry about 5 – 7 minutes. Pour into plate.
Step 6: Use this pan again, add more oil and wait to hot, pour sliced bitter melon into pan, fry quickly with large heat. Add more sliced onion anh salt. Taste to suit your flavor.
Step 7: Pour beef meat into pan, fry continue about 5 minutes. Season to suit your flavor. Turn off the heat.

Finally, you have done one of stunning dish. Serve this dish with boiled rice and some others Vietnamese Soup. It is more delicious when use this amazing dish with your family on weekend or family meals. Moreover, cooking good meals is the good way to protect your family's health. How do feel after doing our instructions? If you interested in this soup, let us know by commenting on the box below. We are pleasure when receive your feedbacks. Good luck for your cooking, and have a good appetite.
http://www.vietnamtourism.org.vn/vietnam-cuisine/

Monday, March 25, 2013

9 The most Popular Vegetables in Vietnam


Vietnam is well known as a paradise of delicious dishes. Unlike English, Vietnamese prefers to eat vegetable rather than eat meat. Vietnamtourism.org.vn makes a list of popular vegetable in Vietnam for tourists to consult when visiting our country.

1. Water spinach- Morning glory ( rau muống)
Water spinach is the most common vegetable in Vietnam as the tropical climate creates favorable conditions for its growth and the veggie does not require much care. Used to be known as rustic veggie of the poor, water spinach has become an intergal ingredient in

Some Vietnamese cuisines such as sauteed garlic spinach. In the south, morning glory is often chopped into thin chips and eaten raw as salad or verved with many kinds of noodles. For most Vietnamese, water spinach is considered as important as rice in their daily meals.
2. Cabbage ( bắp cải)
Cabbage is one of the indispensible that Vietnamese housewives take to their top list of ingredient in the cold season. It is a round vegetable with large greens or white leaves. It is common knownledge that cabbage is a good source of vitamins disease preventative properties. Cabbage looks like lettuce but the favor is subtly diffirent. Its gently sweet taste could certainly charm vegetarian lovers.
3. Bamboo shoots ( măng)
Coming to Vietnam, the image of green bamboo trees surrounding rustic villages seems to be engraved in tourist's mind as an unforgettable beauty. Not many guests know that bamboo shoots are regarded as valuable source of food. According to scientific research, eating bamboo shoots is one of the best ways for you to lose weight and maintain good general health as they high in dietary fiber and vitamins as well as mineral substance. While fresh bamboo shoots are commonly used in some kinds of soups in Vietnam, its fermented state is prefered to be eaten with a lot of dishes as a kind of Vietnamese Kimchi.
4. Chayote ( su su)
Chayote is gettting popular in the north of Vietnam. It could be easily processed into totally diffirent kinds of dishes as everything in the chayote fruit is edible. The roof and leaves are often sauteed with garlic while the sweet flesh is prefferred to be boiled and served with roasted peanuts. Both dishes are emerging specialties in Vietnam.
5.Kohirabi ( su hào)
Kohirabi is veggie of the cabbage family whose thick round white stem is eaten. It is said that should you are keen on broccoli stalks, you would definitely like Kohirabi. It tastes sweet and super crunchy. While hot Kohirabi soups with pork pone or chicken are bound to warm your belly in the winter, boiled kohirabi is likely to bring you a cool feeling in the summer, not mention to fermented kohirabi with the crunchy flavor remained.
6. Biiter melon ( mướp đắng )
Through the name, we could certainly image how it tastes. However, the rough surface and the bitter flavor are unable to prevent Vietnamese from enjoying the veggie. So, just try it and find your answer. Chopped bitter melon if often stir-fried with eggs, but the most favorite dish could be bitter melon soup, integral part of the menu for the summer in the south. This specialty is taken into Tet holiday menu as it is Vietnamese firm belief that sadness will pass and the happiness will come over after biterness has been eaten.
7. Ceylon spinach ( mồng tơi)
Ceylon spinach has appeared in poems and folk verses of a rustic attractiveness in Vietnamese little villages. the veggie seems remind people living far away their countries of their passed days gathering with their family members around cozy plain meals. The perfect combination of the veggie with crab meat, jute, and luffa creates a mouth-watering soup, a cool dish for hot days in the summer.
8. Cucumber ( dưa chuột)
Hardly any submarine in Vietnam does not have sliced cucumbers as the main ingredient inside. It is certainly an idea veggie for summer due to its mild, almost watery flavour or light melon taste. While raw cucumber is also integral part of most kinds of salads in Vietnam, pickled cucumber is another delicacy in Vietnamese cuisines.
9. Chinese broccoli ( ngồng cải)
Many types of soups in Vietnam has chinese broccoli as the main ingredient. With a subtly bitter flavor and long-lasting sweet taste, the veggie is commonly đippe into broth to enrich the flavor of hotpots. In addition, it can be eaten raw in salads, stir-fried with beef or mushroom and boiled as a normal vegetable. however, the veggie should be washed thoroughtly before processed due to the fact that Vietnamese farmers currently spray many kinds of pesticides onto the veggie.
http://travel.org.vn/food-drink/vietnamese-food/2013/05/nine-most-popular-vegetables-of-vietnam.html

Friday, January 11, 2013

Enjoying Fried Veal in Moc Chau

Moc Chau Plateau in Son La Province is well known nationwide for green meadow, fresh air and the largest herd of dairy cows in Vietnam. Here, only female calves are fed for dairy purposes while the male calves are used to prepare a delicious and nutritious dish - fried veal.


It is quite simple to make this dish. The veal is sliced into small pieces that are then mixed with a dash of crushed ginger, sliced lemongrass and salt before frying in boiling oil. The well-done meat is very tender and tasty, with a less greasy taste.

Surely, when visiting Moc Chau Plateau and enjoying fried veal, visitors will never forget the tasty dish.

The eye-catching and delicious fried veal in Moc Chau.
The dish is served with soya sauce.

Ingredients: 
- Veal (calf), sliced ginger, chopped lemongrass and coriander, soya sauce, oil, salt and spices.

Preparation: 
- Clean and slice veal into pieces.
- Mix the veal with prepared ginger, lemongrass and salt for 5 minutes.
- Heat the cooking oil in a pan, fry ginger and lemongrass until brown and then take them out.
- Fry the veal quickly until brown. It should not be overcooked because the meat will be tough and less nutritious.
- Place the meat on a large plate and cover with fried ginger, lemongrass and corianders.
- To make the sauce, mix the soya sauce with a dash of chopped ginger. 
- Serve hot.

Sunday, January 6, 2013

10 dishes to try in Vietnam

Although some restaurant menus boast over 200 different items, most of them are made up of pho, rice, vermicelli noodles, and beverages. The rest range from appetizers to side dishes, and specialty dishes to family courses. But the choices are still vast and can still be very overwhelming for novice fans.


Top 3 Dishes
The top 3 Vietnamese dishes that everyone has to have, and probably have had, are pho, rice combo, and vermicelli combo. These are not only the staples of most restaurants; they are also the representatives of Vietnamese cuisine outside of Vietnam. As discussed in previous articles (pho, rice, vermicelli), these 3 dishes can be customized based on your taste.
1.Mouth watering pho
2.Rice with pork chop
3.Spring roll and grilled meat vermicelli
The 7 Musts:
Here are the next 7, in no particular order.
4. Sizzling Crepes

Sizzling Crepes - "Bun say-oh" is a fun dish to try. Besides being prettily yellow, it is also fun to eat, as it is a crepe stuffed with different goodies.

5.My Tho seafood noodle
Hu Tieu My Tho. My Tho Seafood Noodles is a glass noodle soup dish with lots of vegetables and seafood. Egg noodle can also be added.
6.Spicy Hue Noodle
Spicy Hue Noodle - "Bun bo Hue is the most famous dish to come out of the centrally located, imperial city of Hue. Thicker, round rice noodles in a spicy beef broth flavoured principally with lemongrass and chili, bun bo Hue is extremely rich in flavour and aroma. Large pieces of pig knuckle and (fatty) slices of beef add body to the soup, while thinly sliced red onions, chopped scallion and a squirt of lime give bun bo Hue an element of freshness."
7.Banh Cuon.
Banh Cuon. Rice-flour Crepes with Minced Pork - "Banh cuon is a popular dish hailing from Northern Vietnam and is typically eaten in the day time. It is a thin rice flour crepe stuffed primarily with ground pork and minced wood-ear mushroom. Banh cuon is laid out flat on a dish, topped with fresh sprigs of coriander, accompanied by slices of pickled carrot and daikon, and doused with sweet nuoc mam. Cooked bean sprouts and Vietnamese pork sausage (cha lua) are optional, although commonly added to the dish as well."
8.Canh Chua Ca Kho To
Canh Chua Ca Kho To. As traditional as it gets, this dish of Sweet and Sour Fish Soup with Braised Fish in Clay Pot is something the whole family can share and enjoy.

9.Shaking beef
The famous dancing beef dish of Vietnam. This is Vietnamese stir-fry at its finest. Made from marinated beef cut into cubes and fried with shallots, served over watercress, and, or lettuce, it's a simple but delicious dish for beef lovers. Just as its appearance suggests, its flavours are bold and mouth watering."
10.Bun Rieu.
Bun Rieu. "Crab meat noodle soup is an extremely rich noodle soup originating from northern Vietnam. Made with a tomato-based broth flavoured with fresh crab paste and shrimp paste, bun rieu is a fine meld of sweet, savoury and sour. Vermicelli noodles, crab cake, fried tofu, and vegetarian sausage are added to the soup base, then garnished with fresh cilantro, bean sprouts and fresh water spinach."

Tuesday, November 27, 2012

Beautiful and Delicious Đà Lạt


There’s a wonderful place nestled in the central highlands immune to the hot and humid tropical climate of Vietnam, called Đà Lạt, the city of eternal spring. Here the temperate climate is a marked contrast to the rest of central and southern Vietnam and  averages in the highs 70′s F compared with the 90-100F of other parts of the central and south lands.  It reminds us of Seattle and the great Northwest with lush green vegetation and beautiful flowers everywhere. Mountainous lakes and many waterfalls dot the surrounding countryside around Đà Lạt and make for nice day trips upon entering or leaving the city.
We spent 3 days here breathing in the cool crisp summer air, a welcomed departure from the smog polluted air of Saigon. It was the first night since arriving in Vietnam that we weren’t awaken by the incessant horns of motorbikes and taxis, which was equally refreshing. Originally built as a resort town during the French colonization, Đà Lạt is a small urban town of 200,000 compared with the 10 million of Saigon, and still remains a popular vacation and honeymoon destination for the Vietnamese.
dalatmarket3
Aside from the beautiful scenery. We made several trips the central market of  Đà Lạt, a vital hub of the city and  a street photographer’s dream. Inside the market are many dry goods stalls tightly packed together,  but surrounding the market on all sides is abuzz with activity and interesting food scenes.  The narrow side roads around the market doubles as a market stall for vendors and route of transportation for bicycles, motorbikes, cars, and pedestrian shoppers alike.  Watch your step as you might just run into a fresh load of durian freshly plucked from the trees and brought to market by motorbike.
dalatmarket2
You will find vendors of all ages, from stout wrinkled grandmotherly types to lithe teens flexing huge bundles of hot from the oven banh mi on their hips as easily as if they were carrying their newborn. Since there’s traffic on all four side streets around the market, the more mobile vendors will constantly move their wares, either carrying this load of banh mi like this girl or hitching it to a bamboo stick.
dalatmarket6
dalatmarket5

You can find everything from fresh durian, rambutan, and pomelo  to fresh fish and meats. Unlike here in the States, Vietnamese shop for the day not the week.  There are many families that don’t even have refrigeration to stock up so daily trips to the market for produce is common place.

dalatmarket1
dalatmarket7
Above the market on the second level are many food stalls, but by late afternoon as the market closes, the front entrance to the market comes alive with street food vendors of all varieties. Since the temperature tends to be cool in the evenings, hot chicken congee with appropriate offals as well as hearty beef stews, bo kho are on the menu to warm the soul. Grilled meat on sticks and betel wrapped beef skewers tinge the cool fresh air with it’s smoky salivating aroma.  It’s a fantastic way to spend an afternoon immersed in the sights, sounds, and smells of Đà Lạt with the locals.
dalatmarket8

Thursday, November 15, 2012

These Greatest Street Foods Of The Hanoi Capital


On these beginning days of the autumn, these street foods are always the first choice of the youth and the tourists. Guests will have the opportunity to experience feelings of eating outside in the cool air.
1.Pho
Pho heads the list of the most famous dishes of Hanoi in particular and Vietnam in general. This popular dish can be seen everywhere from the sidewalk to the restaurant where  you can catch sight of the crowd gathered around the table and chairs plastic, enjoy a hot bowl of Pho.

Making eaters feel charming flavor of the dish immediately is the secret of this profession. Smooth noodle cake is made from rice. If it is beef noodle , broth must be used from beef bones, pork bones; and chicken noodle uses mainly from  the pork bone or chicken bone.  Pho is not only cheap but also tasty, and it is always  sold 24/24.  Famous address: Pho Thin, 13 Lo Duc
2.Nem
Thanks to special flavor, “ nem cuon” always attracts foreigner  when they visit Viet Nam. Besides traditional dishes, Hanoi has created many kinds of  new “ nem cuon” such as “nem cuon” with  shrimp and other fresh vegetables

Guests can enjoy these delicious cuisines  at Nem Vuong Pho Co restaurant  ( 58 Dao Duy Tu) or To Tich street located in Hanoi Old Quarter, near Hoan Kiem Lake.
3. Cha ca
 Hanoi people consider  “ cha ca” as a special dish to the extent has a street named “ cha ca”. There has a famous restaurant- Cha Ca La Vong in this street. Instead of visiting Cha ca street, visitors can also find the Duong Thanh where  there are many restaurants serving this cuisine with delicious flavor.

4. Chicken legs grilling and ga tan
Ly Van Phuc is a famous address with the name “ Pho Ga”. Chicken legs, chicken wings, potato and bread here is scanned with honey before  grilling  and guests can eat it with chili sauce and  cucumber. I am sure that this cuisine  will bring you great taste.

In addition, “ ga tan” is also the best food to nourish your health and you should try once at Tong Duy Tan street.

Monday, October 22, 2012

Strange foods - why don’t you try?


Western culture considers that eating a dog is not good, but there will be no problem with other sorts of animals, as long as they are not called pets. However, for the vast majority of people on Earth, cultural values are very different. Some strange foods are considered a delicacy in some Asian cultures including China, Korea, Philippines, Vietnam, Laos, Cambodia, Thailand and Myanmar. Indeed, these food are very tasty and protein rich. May be you should try them some day if you are not vegetarian.
Dog meat is consumed in Vietnam to varying degrees of acceptability, though it predominantly exists in the North. It's a winter food which believed to keep you extraordinarily warm on cold nights.  Dog meat is eaten in a variety of ways, from grilled, stuffed in spring rolls, stir fried, to added to soups. There are multiple dishes featuring dog meat, and they often include the head, feet as well as internal organs. Dog meat restaurants can be found throughout the country. If you are in Hanoi and you are eager to try this dish, please come to a restaurant on Nhat Tan Street - Tay Ho District. Typically, a chef will choose one of seven ways to cook dog, collectively known as "cầy tơ 7 món". You can choosesteamed dog meat, dog sausage, steamed dog in shrimp paste, ginger and rice vinegar, grilled dog meat, bamboo shoots and dog bone marrow or fried dog in lemon grass and chili. Here, you can see groups of customers who seated on mats spending their evenings on sharing plates of dog meat and drinking alcohol.
Dog meat is supposed to raise the libido and sometimes considered unsuitable for women. In other words, eating dog meat can serve as amale bonding exercise. Nevertheless, it is not uncommon for women to eat dog meat. The consumption of dog meat can be part of a ritual life which usually occurring in the end of the lunar month for reasons of astrology and luck. Restaurants which mainly exist to serve dog meat may only open for the last half of the lunar month.
Some kinds of snake dishes
Snakes are a common novelty and relished food. You can drink the wine as well as eat the flesh on several occasions. When I visit one of my Vietnamese friends, he caught a cobra outside his front door and shared it with me on evening. Actually, there is very little meat on a cobra, so the skin is eaten as well. In the village of Le Mat, which famous for its snake restaurants, I tried snake meat in a number of ways, including in soup (both the taste and texture was like crab meat) and spring rolls (tastes like chicken). Furthermore, snake blood is supposed to be healthy with many benefits as well as a natural form of Viagra. So what is its taste like? I was surprised that tasting a fried meat actually a bit like custardThere is no fat and extremely lean and tender. After trying snake, you will surely be back for more.

Lizards and frogs (best grilled) are standard fare in Phan Thiet. Some of my friend said that he had never tried frog until he came to Vietnam, but now he like it a lot. If you ever order a frog dish in Vietnam, pay attention to the bones! During rainy season, Vietnamese people catch toads and boil them up. They merely cut out the stomach organ and eat the rest-skin, guts and all.
frog porridge
frog dish

I watched my friends eating trung vit lon for many months before trying it myself. These fertilized duck eggs are allowed to partially develop and then, they are hard-boiled. Crack the top off, suck out the juice and then spoon out the colorful morsels with pinches of pickled carrots, garlic, radish, turnip, some mint leaves, and a dash of salt and pepper.
Experience had taught me that in Vietnam, food nearly always tastes better than it looks. When traveling, you always want to experience the culinary delights that you never see at home. Eating different and unusual food is a big part of what makes your holiday memorable…