Thursday, June 18, 2009

36m meat roll to serve tourists in HCM City


HCM City people and tourists will see and taste a long meat roll of 36m long, 25mm diameter, at the International Food Festival at Van Thanh Tourist Park in HCM City from November 11 to December 2.


This meat roll, made by the Cau Tre Export Goods JS Company, has also been proposed for a new national record.
The International Food Festival is being co-organised by the HCM City Department of Tourism, the HCM City Tourism Association and the Saigon Tourism Corporation.
This event will gather top chefs from restaurants and hotels throughout Vietnam and 29 representatives of culinary arts from China, France, Germany, India, Australia, Mexico, Spain, Portugal and the Republic of Korea.
During the festival, the “Seeking Vietnamese Wine Map” programme will be held for the first time. It will introduce special Vietnamese wines at The House of Wine. Visitors will have a chance to learn about the wine culture of Vietnamese people.
Talks about food, including one about Vietnamese pho and its internationality, will be held.
Source Vietnamnet
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Enjoy tea and music

On entering Thao Tra, you feel as if you are in a small teashop in Japan, the land of the cherry blossom.

With a variety of sparkling lanterns imported from Japan by the shopes owners, together with melodious Tam Thap Luc music ( a musical instrument with 36 strings ), you  will savor the taste of many kinds of tea served by young girls dressed in kimonos.
In the wonderful Thao Tra atmosphere, all the pressures of everyday life seem to dissolve. It is so wonderful sitting on a soft cushion enjoying tea on a cold evening.
THAO TRA
109 – D8 Dang Van Ngu, Ha Noi
Tel: 04.2455837
Source Travellive
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Specialties of three regions

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya....


Husband and Wife cakes of Bac Ninh

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya. The centre of husband and wife cakes is made from well cooked beans and is mixed with sugar, coconut (grated into pieces) and sugar coated lotus seeds. The husband and wife cakes are wrapped in phrynium then boiled for 30 minutes. The outside is tied up with pink string. The cake has the flavor of glutinous rice, the flavor of green beans, coconuts, sugar coated lotus seeds and the light smell of grapefruit and danh danh fruit. For a long time the Bac Ninh people in particular and the Vietnamese people in general have considered su se cake as a symbol of marriage, so su se cakes are indispensable gifts at festivals and wedding ceremonies.
Phuc Trach pomelo- The heart and soul of Ha Tinh

While Doan Dung pomelo is famous in the north and Nam Roi pomelo in the south. Phuc Trach pomelo is very famous in the central region. This type of pomelo is sweet and crispy and it’s easy to separate its flesh into segments. It is also not as juicy as the Doan Hung pomelo. Phuc Trach pomelo is very difficult to grow. It is only suited to the regions of Huong Khe and Ha Tinh, due to the clay and alluvial soil there, allied with the cool weather. It is not influenced by the hot gusts of wind coming from Laos. Phuc Trach pomelo is picked from mid June to September in lunar months and is listed as one of the 100 most delicious fruits in Vietnam
U Minh intestine sauce

Intestine sauce which is processed from the intestines of tuna fish is a specialty of the Khanh Hoi coastal region ( U Minh, Ca Mau). It is only made when tuna have been caught. Fresh tuna of 4 or 5 kg in weight are washed, then all their intestines are pulled out, cut into pieces and placed in barrels. At this stage the intestines are mixed with salt and exposed to the sun for 3 to 5 days. A bowl of delicious intestine sauce is black, fatty and fragrant. U Minh people are fond of banh cuon with intestine sauce. The rice pancake is spread with intestine sauce and rolled with pork, fravegetables, green banana, vermicelli, a little chili and garlic. On eating this sauce you will remember it for ever. Though this kind of food is popular and easy to make, it is a specialty of the U Minh people and only close friends are ever invited to enjoy the intestine sauce. If you have a chance to visit Khanh Hoi, don’t forget to visit the fishermen to taste this unique specialty.
Source Travellive
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Rice vermicelli with fish


Bun Tha Ca (rice vermicelli with fish) is not only a specialty of Mui Ne, Phan Thiet but also a dish exemplifying the tine, creative cuisine of this coastal region. Bun Tha Ca is now available in most of luxury restaurants in this “capital of resorts”. It is one of the favorite dishes of discerning diners. Surprisingly, it derives from a very popular dish of the local people.


The main ingredient of Bun Tha Ca is ca suot (smelt fish), which is available locally in Phan Thiet. This fish is small, soft and has small bones with a high level of protein. It used to be served raw with fresh vegetables in the daily meals of the local people. When available in restaurants, professional chefs turn it into a top-ranking dish with far more sophisticated preparation and fine presentation.

Smelt fish is carefully lemon juice.
To get fresh smelt fish, it is best to buy it in the early morning, when fishing boats have just returned from the sea. “Choose fresh ones which are as small as the thumb, “said Chef Pham Van Dong in Hoang Trieu restaurant.

To make good bun tha ca, add fried fish (which is made from delicious saltwater fish), to the smelt fish, along with sliced pork, sliced fried eggs, starfruit, cucumber and vegetables (including shaved banana flower, common basil and coriander, etc)
To make it more attractive and mouthwatering, each ingredient is arranged in the cover of the banana flower, then put in a bamboo tray with a lotus (which is made of and onion) in the middle.

If you want to eat dry rice vermicelli, you can mix rice vermicelli with pork, fried eggs, cucumber and vegetables then pour tofu sauce over it. All the ingredients create a delicious dish with a peculiar blended taste: the sweet taste of fish, the sour taste of starfruit, the spicy taste of chili and the aroma of coriander.

If you want to change the taste, you can use broth which is made from seafood.
You can enjoy Bun Tha Ca at most restaurants in Mui Ne, Chef Dong says that this is one for the favorite dishes of overseas Vietnamese people. It is often served for lunch or dinner.
Source Travellive
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