Roasted chicken with " Ong Tay " brand

From far-away countries, they come to Vietnam to earn their daily bread. They are foreigners who are striving to make a living by popular jobs and many of them just wish to “have two meals each day”. Those foreigners can speak Vietnamese very fluently, eat Vietnamese rau muong with fish sauce and like loitering at street cafés.

They are special immigrants who are not different from Vietnamese people, just their nationalities. They have lived in Vietnam for a long time and gotten familiar with the life here and finally chosen Vietnam as their second home.

First story: Roasted chicken with “Ong Tay” brand

Starting a new day with a cup of concentrated black coffee at a street café and a Vietnamese newspaper, Juan looks like a Vietnamese man. He can speak Vietnamese fluently and often rides on a motorbike to deliver roasted chicken everywhere in HCM City.

With nearly 15 years in Vietnam, this French man said proudly in Vietnamese: “Toi ranh pho xa Saigon khong thua xe om” (I know Saigon streets thoroughly like a motorbike taxi driver).

Juan looks like a common man of Saigon and the way he is getting married is also common.

“I didn’t take advantage of the name of a foreigner to entice beautiful and rich girls. My wife is a normal girl. When I offered my hand, my wife was a waitress in a café,” Juan said.

Lighting a Bastos cigarette, Juan recalled the first day at his wife’s family. “On the first meeting with her parents, I told them that I’m very poor. I didn’t have a car, a house, a mobile phone or even a job. People said that I’m a proletarian foreigner but I love her and I wanted to marry her.”

The parents were touched by the heartfelt love of Juan and approved the marriage.

Juan came to Vietnam in 1994 after graduating from the Paris University of Technology. With less than US$10,000, Juan travelled through many countries to seek business opportunities but finally he realised that with that small amount of money, he could do nothing.

“But in Vietnam, I can open a small restaurant with that amount of capital. I chose Vietnam becaI felt that I could earn my living here,” he said.

After a period of time surveying the life in this country, Juan chose Nha Trang to start his business. He and some friends joined hands to provide water motorbike services and bar service and the result of this affair was a zero.

“It was okay in the first days but competition got more brutal. Many people invested in these services while the number of visitors was small.”

After five years struggling with life in Nha Trang, Juan decided to withdraw his capital from this affair, which was very modest. With several sets of clothes, Juan came to HCM City to begin again.

With an empty pocket, Juan was unemployed in expensive HCM City. During his unoccupied days, Juan often went to street cafes and he met his wife at such a café.

“I was so venturesome. With bared hands I dared to marry in a foreign land,” Juan said, smiling.

Let’s buy roasted chicken!

After his marriage, the pressure of living was heavier on Juan’s shoulders. In 2002, roasted chicken became a popular dish in HCM City. Juan thought that this job doesn’t require large capital, just hard work. He gathered up his capital to buy three chicken roasting spits from France.

“At first I roasted chickens for my family and friends to eat and asked them to give comments. I made tests for a month, which cost me hundreds of chickens. When they said that my roasted chicken was delicious, I hired a hoto open my restaurant. I thought a lot about the name of the restaurant and finally I chose ‘Ong Tay’ (foreign man) and it is a good one.”

The “Ong Tay” roasted chicken restaurant of Juan is located near Thanh Da bridge, where one can see a foreign man who wears shorts and T-shirt wet with sweat near a burning furnace.

Whenever a customer comes, Juan welcomes him/her with hospitable Vietnamese: “Anh chi an co vua mieng khong?” (Is it tasty?). Or he advertises: “Ga ta quay kieu tay, it mo lai hop ve sinh. Kinh moi… Kinh moi!” (Vietnamese chicken roasted in western style, with little fat and safe for your stomach. Let’s buy!).

Juan’s shop has more and more customers. He boasted: “I can sell hundreds of chickens each day. Customers who buy five chickens upwards can call to order and I will deliver on the spot.”

Despite bad weather or time, Juan is always ready to serve his customers on his old motorbike. “At first I often got lost but now I know many shot cuts to gas.”

The bird flu epidemic made Juan miserable in 2003. He had to close the roasted chicken shop for six months and his savings went dry.

To cope with bird flu, Juan bought safe chickens from big providers, not from markets. However, his sales still fell.

About his dream, Juan said: “I wish one day immigrants like me can buy a hoin installments. It is so miserable to hire a house. Each month I earn around VND5 million from this chicken shop but I have to pay for a lot of things so how can I buy a house?”

Buying several lottery tickets from a child, Juan smiled: “Sometimes I expect luck from lottery tickets, hoping to buy a hofor my wife and my children. I have to make a hope for my life myself. I am familiar with the life in Vietnam and I love it!” Juan said.

Source Vietnamnet

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Some typical Vietnamese cuisines

Like so much else in Vietnam, the cuisine reflects long years of cultural exchange with China, Cambodia and, more recently, France

As elsewhere in Southeast Asia, rice is the main staple, though bread--especially baguettes introduced by the French-is ubiquitous and usually very good. Dishes are generally served at the same time rather than by course, and eaten with long-grain rice, nuoc mam or fish sauce, and a wide range of fresh herbs and vegetables. Meals are generally eaten with chopsticks or, if European food, with knife and fork.
Some of the more popular Vietnamese dishes include Cha gio (known as nem Saigon in the north): small--spring rolls' of minced pork, prawn, crabmeat, framushrooms and vegetables wrapped in thin rice paper and then deep fried. Cha gio is rolled in a lettuce leaf with fresh mint and other herbs, then dipped in a sweet sauce. Chao tom is a northern delicacy: Ground up shrimp is baked on a stick of sugar cane, then eaten with lettuce, cucumber, coriander (cilantro) and mint, and dipped in fish sauce.

Another dish eaten in a similar fashion is cuon diep, or shrimp, noodles, mint, coriander and pork wrapped in lettuce leaves. Hue, a city associated with Buddhism, is famous for its vegetarian cuisine and for its banh khoai, or 'Hue pancake'. A batter of rice flour and corn is fried with egg to make a pancake, then wrapped around pork or shrimp, onion, bean sprouts and mushrooms. Another Hue speciality is bun bo, or fried beef and noodles served with coriander, onion, garlic, cucumber, chilli peppers and tomato paste.

Soups are popular, and generally served with almost every meal. Mien ga is a noodle soup, most popular in the south, blending chicken, coriander, fish sauce and scallions. Hu tieu is chicken, beef, pork and shrimp served with a broth over rice noodles mixed with crabmeat, peanuts, onion and garlic. Canh chua, a sour soup served with shrimp or fish head, is a frablend of tomato, pineapple, star fruit, bean sprouts, fried onion, bamboo shoots, coriander and cinnamon. Perhaps the best known of all Vietnamese soup dishes, often eaten for breakfast or as a late night snack, is pho, a broth of rice noodles topped with beef or chicken, fresh herbs and onion. Egg yolk is often added, as may be lime juice, chilli peppers or vinegar. Pho is generally served with quay-a fried piece of flour dough.

Source ACPmedia

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A copious feast of Thanks

The warm and heady smell of food beckons family members and loved ones alike to gather round the dinner table to commemorate a day of cheers, reflection, and giving thanks.

Celebrated this year on November 22, Thanksgiving Day marks the beginning of the holiday season in the United States.

Although well-known in the West as America's most family-oriented occasion, the event has also gained traction as a major holiday among expatriate communities worldwide.

History of Thanksgiving

In the US, Thanksgiving is the national holiday that celebrates the first harvest of the immigrants from Europe who bravely settled in the New World.

These immigrants, called Pilgrims, broke bread with Native Americans to give thanks to the locals for helping them secure resources to brace for the upcoming winter.

The Pilgrims' first Thanksgiving in 1621 lasted three days, which resembled more like a traditional English harvest feast rather than a "day of Thanksgiving."

Over 150 years after the first Thanksgiving, America's first president, George Washington, proclaimed a day of Thanksgiving to be held on November 26, 1789.

This first Presidential Proclamation was based on a Joint Resolution of both houses of Congress, which requested him to "recommend to the people of the United States a day of public thanksgiving and prayer, to be observed by acknowledging with grateful hearts the many and signal favors of Almighty God, especially by affording an opportunity peaceably to establish a form of government for their safety and happiness."

On October 3, 1863, President Abraham Lincoln established Thanksgiving Day as a national holiday.

Culinary Hearth

On a day which unites family members across the country together, colleges empty and streets remain eerily silent as warmth centers in the hearth of home.

For those who are without families, community kitchens provide the venue for conversations and camaraderie amidst a most epic feast.

The traditional American Thanksgiving meal - a cornucopia of mashed potato and gravy, cranberry sauce, stuffing, sweet potatoes, corn, cornbreads, hot cider, and pumpkin pies - invariably centers on the most delectable bird for this occasion, the Thanksgiving turkey.

After gorging oneself silly on this "bountiful harvest," one retreats to a comfortable corner to watch the Macy's Thanksgiving Day Parade, or a selection of American football matches, on television, or simply doze off to a delightful nap.

The day before Thanksgiving is known as one of the busiest day for air travel in the US; the day after Thanksgiving is one of the biggest shopping days of the year.

Impressions from afar "Thanksgiving Day in America is quite comparable to the Tet holiday in Vietnam - it is one of the most important and cheerful holidays in America, when all family members gather for a huge meal and to watch football," said Tim Barc, an English teacher and renowned movie actor in Vietnamese cinema.

"I have tried turkey meat in Ho Chi Minh City a few years ago but it's quite incomparable to the delicious turkey in the US," added Tim.

"Thanksgiving is organized on a smaller scale in Canada but we appreciate the chance for family and friends to reunite and share all the joys. Canadian Thanksgiving, however, is unique in that it is celebrated in October," said Jennifer Graham, a Canadian editor with Thanh Nien Daily in Ho Chi Minh City.

If you can't make the trans-national trek to your family this Thanksgiving, there are other local options ranging from the annual AmCham Thanksgiving "Turkey Shoot" Golf Outing followed by a traditional Thanksgiving mid-day dinner, to the many Thanksgiving dinners offered by restaurants in HCMC.

Source ThanhnienNews

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Annual food festival comes to town this weekend

The second Taste of the World food festival will take place this Friday afternoon and will run until Sunday at Van Thanh Tourist Park in HCMC.

The festival will prominently feature Vietnamese foods and wines and celebrate the foods and cultures of 17 different countries.

According to organizers, the HCMC Department of Tourism and the Saigontourist Holding Company, the annual festival will introduce attendees to various types of Vietnamese wines at the Vietnam Wine House. Visitors can sample 39 varieties of traditional wines from the country’s northern and southern regions.

Chiem Thanh Long, director of Binh Quoi Tourist Park, said that organizers have traveled throughout the country to collect the featured wines, which are made from rice, corn and sticky rice.

Visitors will also be able to sample wines made from different vegetation such as pomelos, coconuts and cashews.

“We saw many interesting wines, tools and methods on our cross-country trip,” Long said. “We want to introduce to visitors a complete view of Vietnamese wines.”

The organizing committee will also collaborate with doctors and experts to coordinate forums about understanding culture through various products and the positive affects of wine on health.

The festival’s main event is Taste of the World, which features foods from 29 international restaurants and cultural activities from 17 countries including China, France, Russia, Malaysia, India, Australia and Italy.

There will be cooking demonstrations by the Saigon Professional Chefs Club, a cocktail performance by the Saigon Bartenders Club, various talks about cuisine and game shows.

Deputy Director of the Tourism Department La Quoc Khanh said that the festival will hold a special event to present a traditional Russian wedding to Saigonese.

“It is an actual wedding and not a performance,” said Khanh. “The couple came to the city for the wedding and we are using this opportunity to introduce Saigonese to traditional Russian weddings.”

During last year’s festival, nearly 200 chefs from the Saigon Professional Chefs’ Club constructed a 103 - meter long spring roll, which earned the title of Longest Fresh Spring Roll in Vietnam from Vietbooks.

Following the success of last year’s record-setting event, the organizing committee is working with Cau Tre enterprise to establish a new record for Vietnam’s Longest Fried Spring Roll, which will span 36 meters in length and 30 centimeters in diameter. Unlike a fresh spring roll, chefs must fry the spring roll in a large frying pan. To see firsthand how a giant spring roll is constructed, attend the event at 2:00 p.m. this Saturday.

Festival tickets are priced at VND120,000 per person and can be pre-ordered by calling (08) 512 3025 or 512 3026.

Van Thanh Tourist Park is located at 48/10 Dien Bien Phu Street, Ward 22, Binh Thanh District, HCMC.

Source SaigonTimes

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Tao Pho

The tao pho seller, Anh Cuong, stops his bike at our door every weekday morning around 11 am. Usually I get a small bowl from the kitchen and take it to him in the street. He fills it with tao pho, brings it in, receives his VND 2,000 payment with a shy smile and I enjoy the fruits of his nighttime labour.

Selling tao pho is a competitive business. Between 6 am and noon four vendors ply their trade in Ngo Van So and surrounding streets, their distinctive, melodious cry of “ tao pho” bouncing off the alley walls. I’m a bit like Winnie the Pooh (the original gentle, whimsical bear of A.A.Milne, not the abrasive, go-getting marketer invented by Walt Disney). I often feel like something sweet and healthy for elevenses and a bowl of Anh Cuong’s white custardy confection hits the spot.

Making tao pho is a cottage industry. Nearly every night Cuong and his family soak dried soya-beans, grind them up, boil the mixture in the water to make milky liquid, strain it and then add gypsum, which acts as a coagulant. Just enough gypsum is used so that the end result is a custardy, silken tofu. This is allowed to stand in its pot which, when cool, is transferred to the bicycle with the other necessary accoutrements and Cuong cycles to our neighbourhood and commences to sing his distinctive refrain.

Any adventurous western traveler can enjoy tao pho as a stand-up street snack. Show the vendor your VND 2,000 and he or she will take a bowl from the pile they carry, take the lid off the large metal pot and start to skim thin layers of the still-warm substance into the bowl with a flat spoon or, traditionally, a razor-slim mother- of-pearl shell.When it’s three-quarters full, ice will be spooned on top, unless you object, and a clear, thin syrup made of boiled sugar water flavoured with small, fragrant, white flowers poured over it. By itself tao pho is bland and slightly bitter so don’t forgo the juice. If you’re lucky some petals will end up in your bowl. You eat it with the soup spoon provided ( or, like me, drink straight). When you’ve finished, hand back your bowl and say “ rat ngon”-very delicious !

Any Vietnamese will tell you that tao pho is a perfect snack for small children and old people. If there’s a crowd, you will be enjoying the taste sensation with old ladies, toddlers, gnarled old men and pregnant women. So if you’re a macho male swallow your pride and eat up becait’s really good for you. Like all tofu products its isoflavones ward off prostate cancer, help prevent osteoporosis and can help control menopausal symptoms in women. It’s reach in protein, is a source of calcium and has anti-oxidant properties. Not only all that, but it also helps lower high cholesterol.

When in Hanoi, forget the mid-morning pastry or the urgent tummy rumble for a big Mac or fat-sodden donut. Support the tao pho sellers. They could be an endangered species as Vietnamese cities become globalized and sweet and fatty western food fads disastrously win over the oriental palate.

Source The Guide

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Raw sea scallops

 Raw sea scallops with wasabi, marinated red tuna with avocado and wasabi sherbet with guest chef Wout Bru from L’Olivier restaurant, Sofitel Plaza Saigon Hotel in HCM City

From the Provence region of France, two-star Michelin Chef Wout Bru will cook some of his best dishes during a one-week promotion until November 6 at L’Olivier restaurant. One of Bru’s signature dishes is sea scallops and red tuna, which highlights the best of Provence, including olive oil and foie gras, with a hint of Asian flavour from the ginger and wasabi. This recipe is light, pure and resplendent with flavours, says Bru, who prizes the subtle balances between sweet and sour, sweet and savory and light and heavy.
Ingredients: to serve 4

• 
  
  300g fresh scallops
• 
  
  240g fresh foie gras
• 
  
  200g red tuna
• 
  
  1tbs ginger puree
• 
  
  1tbs garlic puree
• 
  
  100g sugar
• 
  
  250ml balsamic vinegar
• 
  
  lime juice to taste
• 
  
  40g coriander seeds
• 
  
  100g soy sauce
• 
  
  40g coriander powder
• 
  
  8 avocados, depitted
• 
  
  8 coriander leaves
• 
  
  1 shallot
• 
  
  4 slices crisp bread
• 
  
  250ml milk
• 
  
  60g cream
• 
  
  Lime juice
• 
  
  5g wasabi powder
• 
  
  20g egg yolk
• 
  
  salt, pepper and olive oil
• 
  
  1 gelatin leaf
• 
  
  1 Granny Smith apple, sliced

Directions:

Pan fry the tuna.

Prepare the marinade. Mix sugar with balsamic vinegar, lime, coriander seed, coriander powder, soy sauce, ginger puree and garlic puree. Mix well and strain. Put tuna into the marinade, keep for 24 hours, then slice the tuna.

For avocado puree:

Mix avocado pulp with lime juice, chopped shallot and coriander leaf. Bring all to blend.

For wasabi puree:

Boil milk and cream. Add wasabi powder, yolk, gelatin and lime juice. Reheat slowly on low heat without boiling. Strain and keep in fridge.

Season the scallops with salt, pepper and olive oil.

Make tartine with crispy bread and avocado with marinated tuna. Make layers with slices of foie gras and Granny Smith apple and scallops. Finish with wasabi puree.

For wasabi sherbet with lime:

• 
  
  25ml lime juice
• 
  
  100g sugar
• 
  
  66g glucose powder
• 
  
  300ml water
• 
  
  2tbs wasabi powder
• 
  
  ½ bunch fresh basil

Mix ingredients in blender.

Too busy to make this delicacy? Sample the dish at the hotel’s L’Olivier Restaurant, at 17 Le Duan Street, District 1. For reservations, call (08) 824 1555

Source VietnamNews

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Cay Co gets diners in the mood for love

Ha Noi’s cool autumn evenings are ripe for romance. A perfect spot for feeding your partner delicious forkfuls of nosh under the moonlight is Cay Co on Xuan Dieu Street. Marianne Brown takes a bite.

If you there’s a certain person you want to impress over dinner but don’t have an abundance of dong to spare, atmosphere and choice of dish can make all the difference over price. Last night I discovered a place that can cater to both, Cay Co, hidden away from prying eyes on the north side of West Lake.

Cay Co’s intimate eating area and beautiful views are best appreciated after dark. Along lively but quiet Xuan Dieu Street, with its treasure chest of glittering shop fronts peeking through the trees, Cay Co announces itself with a doorway strung with white lights. We led our motorbikes down a sloping corridor lined with shrubs and arrived in a small courtyard with an open bar and kitchen on one side and a mezzanine on the other. The dim lights and the stillness blanketed us in an atmosphere of calm, broken only by the rumbling of stomachs enticed by the smells wafting from the kitchen.

Despite the fact that many tables looked busy, scattered with foreigners and Vietnamese alike, we were immediately greeted by a waitress and headed for the best view, up to the mezzanine for a seat facing the lake. It’s sheltered from the rain and far enough away from the water to guard against any prowling mosquitoes.

Only a few minutes after sitting down we were sipping our fresh fruit drinks and perusing the menu, which is extensive – good if you want to cover up any awkward silences.

The choices themselves don’t vary wildly from other restaurants in the city, creating quite a typical medley of Vietnamese and European dishes with everything from chicken and corn soup beef salad and hot pot to pizza and spaghetti bolognaise.

The fish dishes, including several squid and eel options, have the most variety. I fried potato, half the price at VND40,000 ($3). To mute the hungry sounds in our bellies we also picked seafood nem (spring rolls) to share (VND9,500 each).

Although we had to wait about 10 minutes for my salmon, we enjoyed the time to take in the view. Looking out across a small lake, Tu Lien Pagoda is silhouetted against the distant streetlights and the moonlight is reflected in the water. You couldn’t ask for a more romantic backdrop.

First to arrive was our nem. It was just one roll with a thick layer of breadcrumbs wrapped around large prawns and jungle herbs. It wasn’t too dry and could be spiced up with some chilli dipping sauce on the side. Also, crucially, it could be politely carved up and eaten in small bites, saving me the embarrassment of licking my fingers.

After a short wait, our main courses arrived. My salmon was beautifully presented, the fish rolled with herbs in sweet creamy sauce on a bed of roughly mashed potato. The texture of the lightly charred skin, which gives a little before you taste the fish, works very well with the soft potato. The colours work well too, flecks of red chilli contrasting with the dark green seaweed. It’s also very easy to carve up with your knife and fork so you can pass tasty morsels across the table.

My partner’s choice was not so imaginative but still good. Although the potato was a bit dry he used the small bowl of finely chopped vegetables and mayonnaise to moisten it.

Soon we were both sitting back adding our quiet moans of contentment to the soft rumbling of the fans. It’s just as well the dessert menu is only fruit becathe mains were quite heavy.

If you want to get conversation flowing freely there’s a long list of French, Australian and Chilean wines ranging from VND111,000 (about $7) to VND385,000 ($24) per bottle. There is also a small choice of spirits and cocktails from VND25-30,000 ($1.5) if you want to spice things up a bit.

Full to capacity, it was a struggle to get down the stairs to the bar to pay. We were the last out but sensed no irritation or impatience from the staff who were kind and attentive to the last. Like a true gentleman, my friend refused my cash offerings for the VND165,000 ($10) bill, not that our meal lightened his pocket much.

 Cay Co Restaurant
Add: 92 Xuan Dieu St, Ha Noi
Tel: 04-71282141
Comment: Romantic dining for two that won’t empty your wallet (or your date’s).

Source VietnamNews

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The mighty croc makes its way to Vietnamese dinner tables

Until recently, few Vietnamese would have thought that the crocodile would have made its way to the dinner table or become one of their favorite dishes.

But now the armored reptile is being served in more and more specialty restaurants in major cities like Hanoi and Ho Chi Minh City.

The restaurants import or buy the creatures from farms around the country, like Hoa Ca crocodile farm in HCMC’s Thu Duc District and make all sorts of delicious dishes.

Besides, gastronomers can easily buy them from big supermarkets such as Metro system.

In Thailand, people began breeding crocodiles in farms about 10 years ago.

Now, there are many farms with thousands of the reptiles each that people can visit to enjoy delicious crocodile soup for free.

They can also buy products made of crocodile skin - like purses and belts - and bones used to treat colds, backaches, and other ailments by traditional doctors.

Hoang Minh Tuan, the manager of Holiday Restaurant on Ngo Van So Street in Hanoi, says: “It is not difficult to find crocodile meat in Hanoi becait is no longer considered a rarity. In my restaurant, we make 31 dishes from crocodile.”

He showed us a crocodile ready for slaughter, bought from a farm in Nam Dinh Province.

It was in an iron cage. When we approached, the smallish reptile bared its teeth and thrashed its tail in what seemed a pathetic attempt to threaten.

We couldn't help contrasting it with the usual perception of this fierce creature in the wild - the Nile Crocodile that pulls down zebras and wildebeest that venture into or near fried croc the water, and the giant salties of Australia.

But here was one of them, getting ready for the frying pan.

Croc and eggplant

Tuan says after slaughtering a crocodile, the gall bladder is thrown away becait is inedible.

However, its other organs are cooked into stir-fried dishes that are in great demand.

The first dish we tried was meat roasted with salt.

With a lovely aroma and tasting like chicken, it was served with fish sauce mixed with chilies and ginger.

Next came fermented meat rolled beautifully with dill, which left a delicious aftertaste.

Then we tried croc meat simmered with eggplant and served with bun (soft noodles) and greasy consommé.

Tuan reserved the best for last – meat baked with mac khen, a specialty fruit grown ethnic minority peoples in the north.

The meat is first stewed in spices and then baked with the fruit.

The tough part is to do the meat to a turn to keep it soft but retain its sweet taste.

To make this dish, the cook must have a keen sense of smell that would tell when the mixture of meat and fruit has reached exactly the right stage.

“For a party of around six people, using 1.5 kg of meat (VND210,000 per kg), we can serve all six dishes,” Tuan says.

“However, if you need a whole crocodile, please make a reservation.” Crocodile meat is good for the skin and its blood for general health, he claims.

CROC FACT

The meat is white and its nutritional composition compares favorably with that of more traditional meats. It does tend to have a slightly higher cholesterol level than other meats.

Crocodile meat has a delicate flavor and its taste can be complemented by the of marinades.

Choice cuts of meat include back strap and tail fillet

Source ThanhnienNews

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Taj Mahal brings authentic Indian cuisine to HCMC

Since my arrival in Saigon three months ago, I have not strayed far from local fare. I am a purist at heart and staunchly oppose eating non-Vietnamese cuisines while in Vietnam.

Personally, the idea of going out for Spanish paella or Brazilian churrascaria just strikes me as unnatural and completely out of context.

No nuoc mam, no thanks!

It was not until recently when I was taken out to lunch by a close friend that I began to rethink my preconceived notions about locality and cuisine. Our midday destination was an Indian restaurant located in a narrow alleyway within the backpacker quarter. The restaurant’s sheltered location assures that the distracting sounds of the city are kept in the background.

Muhammad Zaman opened Taj Mahal eight years ago after he noticed a shortage of South Asian cuisine on a visit to Vietnam. In addition to owning the restaurant, Zaman also serves as its executive chef. With over 20 years of cooking experience under his belt, Zaman takes great pride in preparing Halal dishes from the northern region of India. His personal favorite dish served at the restaurant is the Chicken Korma.

A surefire way to begin any meal is with an order of samosa, which are served fresh out of the deep fryer and paired with cilantro chutney. The pair of Vegetable Samosas (VND20,000) have a crisp exterior, spicy interior and are stuffed with potatoes, cilantro and onions and seasoned with cumin and curry. My personal favorite starter is the Keema Samosas (VND25,000), which contain a savory blend of lamb and chicken. Spiced just right, these meaty hot pockets really whet one’s appetite.

Taj Mahal’s extensive menu offers an array of dishes highlighting lamb, chicken, seafood and beef. According to Zaman, the Chicken Tandoori, an Indian-style barbecue dish, is the favorite among patrons. The Lamb Curry (VND50,000) was recommended to us by our waitress and did not disappoint. After growing accustomed to gnawing the meat off bones in Vietnamese cuisine, it was pleasant to encounter meat so tender that it fell off the bone with ease. Another standout is the Mutter Keema (VND40,000), an intensely flavorful collection of minced beef, peas, garlic and classic Indian spices.

For a lighter dining experience, a slew of vegetarian dishes are also available at Taj Mahal. Palak Paneer (VND26,000), creamy spinach dappled with cubes of un-aged Paneer cheese, is always a crowd pleaser. The Plain Daal (VND20,000), stewed lentils mildly spiced with turmeric, cumin, onions and tomatoes, provides a welcomed contrast for the palette.

The best way to experience both meat and vegetarian entrees is with a VND8,000-20,000. Taj Mahal serves several varieties of Naan, Chapatti and Parauntha. Each type has its own unique texture and density, but all provide excellent vehicles for sopping up the aromatic and delectable gravies. Even though the Chapatti’s light and flaky texture means it is not the most practical utensil, I find it to be irresistible.

For a change of pace from the usual Vietnamese fare, Taj Mahal offers an ideal and affordable escape.

Taj Mahal Restaurant: 241/1 Pham Ngu Lao St., Dist. 1, HCMC. Tel: (08) 246 1108.

Source SaigonTimes

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RoK foods to challenge Vietnamese gastronomists

A Republic of Korea foods festival will open in Ha Noi on November 25, with 300 gastronomists to cook Korean traditional foods such as Gimchi.


The fest, which is named after Dae Chang Kum, a film once very hot in Viet Nam, will offer guests chances to meet and talk with three actors and actresses having roles in the film.

Organisers from the RoK Cultural Centre in Viet Nam said they expected to welcome some 1,000 visitors to enjoy traditional culinary arts of Viet Nam and the RoK in observation of the centre’s first founding anniversary on November 18.

Its one-week celebration programme includes a painting contest and traditional games of both Viet Nam and the RoK for 120 children from the two countries on November 22 and a singing contest for Vietnamese young people to sing in Korean on November 24.

An outdoor film festival with five movies on the family topic will also be held while a painting exhibition with 25 works all on children and buffaloes by Nguyen Van Cuong of Viet Nam from November 23-December 3 will feature similarities in art between Viet Nam and the RoK.

Source Vietnamnet

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Guest chef introduces new dishes, restaurants offer new programs

Hoa Mai Restaurant in the Rex Hotel has invited Chef Roger Burnet, who has dual French and Swiss nationality, to treat its diners to a menu of selected European dishes.

With 25 years of experience, Roger brings a treasure of cooking and plans to introduce his guests to about 100 dishes.

Hoa Mai Restaurant is popular with food lovers in town. It has served many honorable guests, heads of states and foreign guests in a space rich in Vietnamese architecture.

The restaurant, which has seating capacity of 250, offers a variety of menus of European, Asian and Vietnamese cuisine,  and guests dining here will also enjoy the traditional music and dance performances of Vietnamese artists.

Dong Khanh Restaurant in Dong Khanh Hotel, on the occasion of Vietnamese Teacher’s Day (November 20), is offering a celebration of food and entertainment. The new buffet selection has over 45 dishes, and guests will be treated to games, gifts, music and juggling performances during the buffet.

On November 19-20, the lunch buffet will run from 11am to 1pm, priced at VND89,000 for adults and VND69,000 for children, while the dinner buffet, priced at VND119,000 for adults and VND89,000 for children, will be held from 6pm to 9pm.

Dong Khanh Restaurant is located in the Cho Lon.  It has seating capacity of 300 and offers guests a wide menu of Vietnamese, Chinese and European dishes.

Que Huong Restaurant of Que Huong 1 Hotel is also celebrating Vietnamese Teacher’s Day with a lunch and dinner buffet of more than 30 dishes and fruit juice. Tickets are priced at VND99,000 for adults and VND79,000 for children during lunch time and VND159,000 for adults and VND99,000 for children for dinner.

Since the end of October, the restaurant has been offering its new style ‘Que Huong buffet’ with all day buffet programs of over 30 dishes, featuring a different flavor every day. For breakfast buffet the restaurant serves five main courses of noodle, pho, banh cuon, banh canh and grilled fish with sauce, along with ten side dishes and drinks. The lunch buffet has over 30 authentic Vietnamese dishes and a selection of starters and desserts.

The dinner buffet also offers guests over 30 international cuisine dishes for starter, main-course and desserts, such as Shanghai chicken rice, sushi, Korean kim chi, grilled salmon and chicken in jar. Breakfast buffet is priced at VND70,000 per guest and lunch buffet is VND79,000 per guest.  Dinner buffet from Monday to Thursday is VND99,000 per guest, and VND159,000 per guest from Friday to Sunday.

Hoa Mai Restaurant: 141 Nguyen Hue Bld., Dist.1.

Dong Khanh Restaurant: 2 Tran Hung Dao B St., Dist.5.

Que Huong Restaurant: 49 Nguyen Dinh Chieu St. Dist.3

Source Vietnamnet

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Thanksgiving pumpkin pie

Thanksgiving’s right around the corner, and with Thanksgiving comes a bountiful his special recipe for pumpkin pie.

Ingredients: to serve 6

Pie dough

• 1 egg yolk
• 75g butter
• 75g sugar
• 150g flour
• 1 drop vanilla essence
• ½tsp apricot jam

Pie filling

• 2 eggs
• 60g brown sugar
• 150g cream
• 3g cinnamon
• 1 small stick cinnamon
• 2g grated nutmeg
• 250g pumpkin puree
• 1tbs honey

Preparation:

• To make the pie dough, knead all ingredients to create a smooth dough, roll out and fit into pie mould. Allow to rest for 20 minutes in the fridge.
• To make the filling, peel the pumpkin and cut into 3 cm cubes. Place in a pot, cover with water, add sugar and the cinnamon stick and cook until the pumpkin cubes are tender. Strain, remove the cinnamon stick and puree the pumpkin with a food mill. Stir sugar and eggs in separate bowl until the sugar is dissolved, add pumpkin mash and remaining ingredients to sugar and egg mixture, mixing thoroughly.
• Pour the filling in the pie mould and bake in the oven at 175oC for about 20 minutes or until the middle of the pie is firm. Allow to cool, brush the surface of the pie with apricot jam and serve with a dollop of sweetened whipped cream.

To sample this dish at Hilton Hanoi Opera’s Chez Manon restaurant with Executive Chef Theodor Rudiferia, please call (04) 933 0 500 for reservations.

Source VietnamNews

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Nuoc mam: Hold your nose and dive in

Nuoc mam, fish sauce, is the most essential ingredient for everyday meals and cooking in Viet Nam.

It is a signature aspect of Vietnamese cuisine, and distinguishes it from Chinese cooking, which is marked by its prominent of soy sauce. This inimitable, Vietnamese sauce is obtained through the maceration of saltwater fish and their fermentation under sunny, natural conditions. The ingredients and climate are readily available thanks to the country’s lengthy coastline and tropical forecasts.

The best nuoc mam comes from the islands of Phu Quoc and Cat Hai, respectively on the southwestern and northern coasts, and from the central province of Phan Thiet.

There’s a Thai variation of nuoc mam, but it does not compare to the original Vietnamese product. Nuoc mam is rich in amino acids, sodium chloride, histamines and organic and mineral phosphors.

Nuoc mam

may have a strong smell for the uninitiated, but it is no more intense than a Roquefort cheese or a gamy meat. Plus, there are ways to lighten the odour, namely by not using it when cooking over an open fire.

By flavouring it with a variety of condiments, nuoc mam can be used to enhance a number of different dishes. When ginger is added, it is perfect for boiled duck; vinegar, lemon, garlic and onion are added for fried fish; and a smashed, hard-boiled duck egg may be added for boiled cabbage.

Nem

, spring rolls, require a very light sauce seasoned simply with vinegar, sugar and pepper, while banh cuon, a plain or stuffed rice wrap, goes particularly well with a wee bit of natural belostomid essence.

In Phan Thiet, home to one of the country’s most famous brands, nuoc mam is garnished with pineapple slices, while howives in some other parts of the South boast a more exotic recipe: nuoc mam in boiled coconut milk.

But the ingredient that tops all others is chilli, fresh or powdered   the hotter the better and lots of it. In addition to nuoc mam, there are paste products, generically named mam, also made from macerated marine fish and crustaceans and believed to have been introduced by the Cham and other ethnic groups of Malayo-Polynesian origin.

The most common of these other products is the shrimp-based mam tom, notorious for its strong smell but irreplaceable in regards to dog meat, pig organs, grilled tofu and fat pork. Mam tom, called mam ruoc in the central regions, is a must-have for certain Hue specialities, such as bun bo, beef noodles, and com hen, mussels with rice.

Still, there’s nothing like mam tom chua, sour fermented shrimp, the crown jewel of Hue cooking. Farmers in the Hong (Red) River Delta have their own special brew, which they make from small, fresh-water shrimp and call mam tep. It’s unforgettable once you’ve tried it with a little fat pork, noodles and some aromatic herbs

Source VietnamNews

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A Chinese taste at Tao Li Restaurant

Tao Li Restaurant has opened in town, not with the typical ancient-like appearance of bare-brick walls and tile roofs as seen on many buildings around town, but rather with a modern look in harmony with the developing urban area in the city’s District 7.

The restaurant is the latest among luxury eateries up by Khaisilk Corporation in the city, providing more options for gourmets in town who are searching for a restaurant where they can take business partners, friends or families, depending on the occasion. 

Tao Li is quite different from its sister-restaurant, Ming Dynasty, which is located a few blocks nearby.  Ming Dynasty has a closed-in design, protecting it from the noise and dust of the streets. The approach to the restaurant is through a wooden gate and the atmosphere is quiet and calm.  Customers can enjoy their meal with partners in private deluxe rooms.

On the other hand, the Tao Li Restaurant is bursting with modern life, with an open-plan architectural concept making it accessible and convenient for local residents and diners  who want to chat about business with their partners. One can stop for breakfast in the morning on the way to work, or come for supper before going home.

Located on the ground floor of a building called Grand View, Tao Li Restaurant is designed with two sections. Those who enjoy the open-air can choose to sit in the spacious terrace outside for breakfast or a cup of coffee in the morning or in the afternoon. Although it is rather close to a large road, it is still quiet owing to the fact that there are fewer  residents and vehicles traveling on the road.

Decorated in Chinese style, the indoor yellowish lighting casts a soft light upon dark brown tables and chairs, making the restaurant cozy.  The indoor section is separated into areas for groups of people as well as for private diners. Chinese expatriates will feel at home among lanterns hung here and there around the restaurant.

Tao Li Restaurant offers an extensive menu of primarily, although not exclusively, Chinese food.  Chinese food lovers can savor their favorite dishes prepared from chicken, duck, and seafood,  or enjoy a dinner with fried rice prepared with Chinese ingredients. In addition, Dim Sum is a traditional dish that gourmets should not miss when tasting the Chinese food there.

Prices start from VND25,000 and vary according to each dish.

For more information, contact Tao Li Restaurant at Grand View Building, Phu My Hung, Dist.7, HCMC. Tel: (08) 412 5999.

Source SaigonTimes

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Sen Ha Thanh gives buffets a good name

Though wary of buffets, Caitlin Worsham gives Sen Ha Thanh a chance and discovers the freshest of ingredients and made-to-order items.

In two hours at Sen Ha Thanh, I learned more about Vietnamese cuisine and culture than I have living in Viet Nam thus far. What’s particularly odd about this is that the restaurant bills itself as a buffet, so staff interactions can theoretically be kept to a minimum. However, I knew to ask for the assistant manager, Dang Minh Hieu, who it seems can not only catch you up on 19th and 20th century Vietnamese art and architecture, but can tell you a remarkable amount about Vietnamese food preparation.

Unfortunately, many may be unlikely to have similar lengthy discussions with Hieu, but fortunately for the restaurant, it’s not becahe’d be unwilling; rather, he might soon be too busy. The restaurant, a Sen Restaurant sister establishment, only began serving Chef Sy’s cuisine on October 6, but they are already packed with people. Though, for some, VND170,000 (US$10.60) might seem steep for lunch and VND230,000 ($14.30) for dinner, price has not hampered its popularity. It could be the reasonable drink prices, the delicious cocktails (arguably the best caipirinha variation in the city) or the affable staff (carefully and cleverly culled from other fine restaurants in Ha Noi). Or it may be the gorgeous three-storey French building, with its dramatic, lush green entryway, the stone bridge and small stream leading to the hostess stand, the waterfall along the rock wall near the bathroom or the street view from the balcony tables. But I am inclined to think it’s more about the food.

Entering the realm of semantics, I would like to propose that Sen Ha Thanh is not really a buffet. When I think "buffet", I think drab, lifeless greens and overcooked unidentifiable meats sitting in tepid pools of oil. I think bad decor and abominable drink service, lifeless staff and uninspired dishes. Needless to say, Sen Ha Thanh is not this type of buffet. First, the staff will bring food to your table if you are unwilling to brave the bustling food stations, but, more importantly, many of the dishes are actually cooked to order.

Upon entry, on the left, there is an immaculately clean Vietnamese food stall area where women readily await to prepare around six, ed atop rice noodles with peanuts, dill and other herbs) and bun rieu cua (crab soup with noodles) were two of the dishes on offer the day I dined. The cha ca was delicate and flavourful – not dripping in oil as is so often the case – and the bun rieu cua was divine, the stock richer and more complex than any I have had so far.

Just behind this is the grill station, perhaps the most overwhelming area, but the restaurant’s primary draw. Clams, shrimp, crabs and seafood of all varieties sit atop piles of ice or swim lazily in the tank behind the stand while a hot pot station lurks temptingly nearby. Imported meats and Vietnamese sausages are also up for grabs, waiting in succulent little rows for your its happy place in the tank and splayed upon the searing grill, it is only a momentary pang of guilt, like the moment before you drop the lobster into the pot. Suffice to say, my dining partner said they were the best shrimp he’d ever had.

Then there is the buffet, which contains a smattering of Vietnamese, European, and Japanese fare, parts of which are excellent and parts of which fall prey to being dull mass produced offerings, succumbing to the unfortunate problems of continuous steaming. The few flops actually come as a relief becathey limit the otherwise overwhelming number of options. Stick to the Vietnamese salads and cold appetizers, which are fresh and cleansing and pair delightfully with the grilled items. The soups and meat sections are good bets too. But if you want a taste of the sushi section, get there early. With sashimi fetching $5 at some fine restaurants in Ha Noi, the deal is hard to resist and the fish goes fast.

Amidst this whirlwind of food, one should be warned to nevertheless room for dessert. The black sticky rice dessert che nep cam takes a long time to prepare and involves precise rice cooking times, so as not to make it gummy. The flavour is fruity and pungent at once with a sugary purple liquid, which derives its complexity from the alcohol the rice soaks in before being mixed with the sugar. The banh ran, banh tau, banh troi and banh xu xe were equally good. Two are akin to donuts, but are more delicate – made from crushed sticky rice stuffed with sweetened coconut and green bean paste, then coated in sugar and pan fried for a crispy outside coating. The darker, honey-coated ones were my favourite. Even the western desserts were nice, the cakes with good, moist crumb, and the cream puffs perfectly airy – not at all like the dried, overly-refrigerated, slightly aged pastries plaguing buffet tables around the world.

All in all, the word on Sen Ha Thanh is clearly already out. By the time we left, all three floors were bustling with customers, and we could barely fit through the clusters of chairs and tables. It’s a restaurant that manages to find that harmonious blend between customer chaos and tranquil surroundings, and you feel like you’re getting the best of what Ha Noi has to offer. And of course being this good less than a month after opening, other restaurants should keep on their toes.

Source VietNamNew

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Visitors take advantage of fresh seafood in Mui Ne

As the sun begins to over the resort town of Mui Ne, nearby restaurants place their freshest seafood on display upon wooden and basket boats to pique the appetites of those who pass by.

Restaurants hang non la (conical palm hat) and a plethora of colorful vegetables and fruits in addition to the day’s catch on the boats to further attract the attention of hungry tourists who examine and select their favorite fruits of the sea for dinner.

The open-air manner in which vendors display their selection of fish, shrimp, crab, and oyster is reminiscent of traditional fishermen selling their early morning catch to buyers on the beach.

During the evening hours, some restaurants such as Cat Tuong, Golden Sand, The Hot Rock and Guava place their freshly caught seafood on counters rather than on boats. All of these eateries are located along the trunk road that goes through the resort village, minutes away from Phan Thiet City.

It is needless to bargain at restaurants specializing in this style of fresh seafood becathe price is always placed on the item. Prices can vary from restaurant to restaurant and depends on the quality and size of the catch. Expect to pay VND100,000 for a kilogram of fish, VND130,000 for a kilogram of squid and VND320,000 for a kilogram of lobster.

There are many eateries offering this type of seafood in Mui Ne and it is best for diners not to make a hasty decision. Before being seated for dinner, stroll along the road, checkout each restaurant’s menu and ambience and be sure to scrutinize the seafood selection carefully.

After diners select their seafood of choice, the server weighs the item to determine the price. After the price is established, the diner specifies how the seafood will be prepared - grilled, steamed or cooked to taste.

As diners wait for their a cold beer, wine, fruit juice or any number of drinks.

One last thing to note, ask your server how long it will take for dinner to be served before being seated to avoid a tortuously long wait.

Source SaigonTimes

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Bobby Chinn and Vietnamese food arts

Bobby Chinn and Vietnamese food arts Opening a Vietnamese restaurant in Hanoi, Bobby Chinn, an American man born in New Zealand, has brought Vietnamese cuisines to the world. Part-Chinese, part-Egyptian and a California native, Bobby Chin is the host of a new show on the Travel & Living channel named World Café Asia, which brings audiences to street food of Asia. This show debuted in March 2007 and Bobby Chinn has been highly praised as the host. Coming to Vietnam for the first time ten years ago, Vietnamese cuisine enchanted Bobby Chinn. He decided to learn cooking Vietnamese food to open a Vietnamese restaurant in the US. Since then he has travelled very often between the US and Vietnam. His attachment to Vietnam became stronger when he opened a restaurant named after him at No. 1, Ba Trieu Street in Hanoi. He is also planning to open another in HCM City in the near future. Bobby Chinn has explored many regions in Vietnam, from the north to the south, and he has introduced many famous common restaurants of Vietnam on his show on Travel & Living. Bobby Chinn is a connoisseur of Vietnamese food. He knows many Vietnamese restaurants even better than Vietnamese people. He knows by heart many recipes of Vietnamese cuisine and can accurately guess the spices in Vietnamese cuisine. His forte is Vietnamese bun bo (beef noodle soup) and cha ca (fried fish). Bobby Chinn is also a guitarist. He has organised many performances at his restaurant, inviting many famous Vietnamese musicians like Tran Thu Ha, Hong Nhung, Thanh Lam and saxophonists Tran Manh Tuan and Quyen Van Minh to perform with him. He is writing a book about how to cook Vietnamese cuisine in English. “Vietnam is sweet, affectionate, and the country of lovely and warm people. I want to send my love to Vietnam through Vietnamese cuisines, music and books. That’s the flavour of my heart,” he said. Source Vietnamnet

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Sip tea, enjoy traditional music and fashion

Sip tea, enjoy traditional music and fashion Seeing as though tea is Vietnam’s favorite beverage, tourists in HCMC should not have difficulty locating a shop or restaurant serving up this healthy and refreshing drink. However, only at the Diem Mot Thoi Teahoof designer Si Hoang (36-38 Ly Tu Trong Street, Ben Nghe Ward, District 1) will tourists be able to find a place that serves tea and simultaneously showcases Vietnam’s traditional music and costumes. Since its opening in 2003, the teahohas attracted hoards of foreign and local guests. Teahoguests enter the space through Si Hoang’s design studio, which is a traditional wooden hothat feels peaceful and dream-like. As guests arrive in the attic space, they are seated at low tables with large pillow cushions. A lady in traditional Vietnamese dress will bring a tray of Vietnamese tea such as lotus, jasmine, sweet grass and cinnamon with different accoutrements like crystallized ginger and lotus seeds. Teahoguests on Tuesday and Thursday evenings will enjoy music from northern Vietnam that has not been heard since the Hung Dynasty. Guests are welcomed with the Ngoc Lu bronze drum portraying the solemn rain praying ceremony, the Khanh Son stone lithopone, in harmony with the mighty Central Highlands instruments of bronze gongs, P’Longkhang, T’rung or K’longput or the ca tru, chau van, and Quan Ho folk songs. Some of the musical instruments used in the show are very precious such as the P’Longkhang of Bana people and K’Ni of Gia Rai people in the Central Highlands. On Wednesday and Friday evening, attendees travel to the musical world of the central and southern region of Vietnam with songs praising the beauty of the royal ancient capital of Hue, the Bong drum solo, the Kim Van Kieu cai luong (southern opera), don ca tai tu (the southern amateur music) and a music performances in the southern festivals. On Saturdays, a combination of southern, central and northern music is performed giving guests a complete survey of the country’s music. All performances from Tuesday to Saturday feature a scene of the village market with men and women modeling traditional costumes and carrying food specialties of the rural areas in Vietnam on their shoulders. Guests are then invited to leave their seats and join the models in enjoying the food such as steamed manioc or che hat sen (sweet lotus seeds porridge). Another unique feature of the performance is the ao dai fashion show highlighting the collections of designer Si Hoang. The Ao Dai Then & Now collection features Vietnam’s first ao dais as well as a collection of costumes of Vietnam’s ethnic people. Designer Si Hoang told the Daily that the teahois a favorite of Korean and Japanese tourists becathere are many similarities between Vietnamese music and their own cultures. They also fell in love with the Vietnamese ao dai. The music and fashion show starts at 8:30 p.m. and guests who arrive early can wander around the designer’s space. Along the way up to the stage room, guests will have a chance to examine many of Si Hoang’s pieces as well as precious pictures of Vietnamese women in traditional ao dai from the past. The portraits of the queens of Vietnam such as Queen Mother Tu Du and Queen Nam Phuong makes guests feel like they are wandering in a museum of Vietnamese culture and fashion. Si Hoang told the Daily that he is working on a large-scale project to construct an ao dai museum aimed at tourists and comprised of three areas—one for display, one featuring a library and a theater space similar to the teahouse. The show is priced at US$35 per guest and guests could buy a DVD priced at US$10 of the most favorite performances of the show as a souvenir. For reservation and more information, call tel: (84.8) 8299 156, fax: (84.8) 8257 124, email: sihoang@sihoang-art.com. Source SaigonTimes

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Young coconut heart salad with prawns and vanilla

French chef Boris Cuzon of Sofitel Metropole Hanoi pairs French and Vietnamese cuisines in a new dish for Spices Garden Restaurant

Ingredients: to serve 5

• 1kg peeled prawns
• 100g peeled and boiled organic prawns
• 700g thinly sliced coconut heart
• 10 sprigs chopped coriander
• 1/2tsp vanilla extract
• 1tbsp chilli sauce
• 2 squeezed limes
• 20 sheets rice paper
• 2tbsp fish sauce
• 1tsp salt: 1/2tsp pepper
• 2tbsp cooking oil

Directions:

• Marinate the young coconut with lime juice, a pinch of salt, vanilla extract and coriander to create a salad.
• Lay rice paper on a cutting board to make coconut salad rolls with organic prawns. Leave some filling for decoration.
• Toss prawns with a pinch of salt, cooking oil and pepper then grill.
• Place coconut prawn rolls, salad and grilled prawns.
• Sprinkle with chilli sauce and vanilla oil.

The dish is available at Spices Garden Restaurant in the Sofitel Metropole Hanoi, 15 Ngo Quyen, Ha Noi. Call (04) 826 6919 for reservations.

Source VietnamNews

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A quick convergence of a culinary scene

Benefitting Agent Orange victims, the International Wine Challenge Gala Dinner is not to be missed, featuring over nine courses with wine pairings.

For many, the perception of a country and the perception of its cuisine are inextricably linked, and cuisines, like countries, are prone to change.

The Great Chefs of Viet Nam Gala Dinner of the International Viet Nam Wine Challenge 2007 offers a chance to taste those changes, with nine of Ha Noi's finest chefs and many of its best restaurants converging in one location to show the extent of the country's culinary repertoire.

The first event of its kind since 2004, the event will be held at 6pm at the Hanoi Daewoo Hotel on November 13.

There will be a nine course gala dinner of dishes prepared specially for the event with wine pairings. A smorgasbord of appetisers precede this, and all of it is to raise money for victims of Agent Orange.

For many of those participating, the relationship between food and culture is extremely important.

Verticale Restaurant's Didier Corlou, the renowned Hanoian chef of 15 years says, "The culture is very, very important to gastronomy… the food is the culture."

Boris Cuzon, the present executive chef of the Sofitel Metropole Hanoi, says, "You can understand part of a country through its cuisine becait is almost always connected to the country's history."

And Vine's Vietnamese Chef Nguyen Van Tu suggests that you are not only what you eat but how you eat, stating, "Viet Nam is still about family, and most meals are still with the family."

So though most people may never have the opportunity to experience Viet Nam firsthand, one way they may likely become acquainted with the country is by tasting its food – albeit in exported form, subtly learning the differences in what Chef Yann Chretien of the Sofitel Plaza Hanoi calls the "more quiet" food of the North and the spicier food of the South.

In this sense, cuisine is a subtle and effective form of national advertisement, a way for a country to show its history, complexity and personality in a literally palatable form.

All of this originates from within.

The scene

Though not as well known as culinary epicentres such as Paris and New York, Viet Nam's cities have seen their own small culinary renaissance in recent years.

Ha Noi Chef Fosto Psora of Bleu de Thuy states, "The food is becoming better and better… with more space for fine dining, more and more chefs, lots of new hotels and restaurants opening with higher standards." Indeed, the Intercontinental in Ha Noi is gearing up to bring its own culinary options to the scene.

Concurrently, there has been a rise in the number of free-standing restaurants. Sen Ha Thanh opened its doors only last month, and Bleu de Thuy only recently reopened in its new location.

Chefs have also noticed changes in the sophistication and spending power of their clientele.

However, Chef Sven Neuert of the Sheraton Hanoi Hotel fears another culinary development. His concern is that much of what makes Vietnamese cuisine so healthy, fresh and delicious, may soon be "spoiled" by the approaching proliferation of corporate fast-food enterprises like McDonalds.

With Starbucks edging into the country and KFC well in place, the concern appears substantial.

Yet, even what has emerged in fine restaurants across the nation so far is by no means purely Vietnamese. The food is a unique amalgam – the freshness and immediacy of regional dishes paired with cuisines from across the globe, served in increasingly lavish French-Vietnamese-influenced surroundings.

The event

The gala dinner will embody this blend of international influences, foregrounding Vietnamese flavours and ingredients and pairing dishes with award-winning wines from all over the world.

Diners will begin the evening with the bubbly, and as the effervescent buzz begins to kick in, they are invited to nibble on a Chinn, Sen Xanh Restaurant and Foodshop 45 are just some of the featured tables.

Prawn and banana fried spring rolls; a black olive, anchovy and basil tart; sticky rice lings with mung bean puree; grilled beef on lemongrass; and chicken tikka are likely to make appearances, representing the range of options offered by the pre-course alone.

So even if one never plans on making it to Bobby Chinn's luxurious lounge, Wild Rice's gleaming white exterior and blonde wood environs or Koto's patio with its sweeping view of the city, one can still now sample their food – at a fraction of the price, all told.

Then the showcased chefs arrive. The Hanoi Daewoo Hotel team with Chef Nguyen Xuan Minh will provide the meal with what he calls a Vietnamese introduction – fresh shrimp and herb spring rolls.

Sa Pa duck and foie gras feature in both the main hot appetiser and the entree.

There will be a two-part soup course, a hot and sour soup rendition and a chilled white tomato and banana consomme with young basil and Bermudan rum, followed by a fish course and an autumnal cepe risotto course.

The post-entree treats involve a cheese course and Chef Corlou's mother's chocolate cake recipe, highlighting what Corlou suggests are the under-appreciated spices, namely cinnamon, of Viet Nam. Post-dessert sweets finish off the meal, followed by drinks and cigars.

The wine

No meal is complete without an accompanying beverage and one of the primary reasons for attending the event is the wine. The purpose of such a dinner is to allow people to taste and appreciate for themselves what Chef Tu calls the "yin and yang" of wine and food flavour pairings.

The involved chefs acknowledge wine's larger role in the Viet Nam restaurant scene.

Chef Theo Rudiferia of Hilton Hanoi Opera says, "Viet Nam is a very dynamic country, and many suppliers want to enter the market. More and more Vietnamese people are gaining wine knowledge."

Donald Berger of Vine and the mastermind and creator behind the event says that Viet Nam is not only appreciating wine more, but is now producing some very drinkable wines, particularly the Vang Da Lat Premier Cabernet Merlot of 2004 and Romantic Wine –both from Da Lat.

For the greater good

Viet Nam's food and wine scene is definitely growing, and it's doing so in two directions: outward, as more Vietnamese restaurants open abroad, and inward, becoming internationalised at the same time that it is going international.

Thus with cuisine arguably playing some role in how people perceive Viet Nam, the Gala Dinner emerges not only as a way to enjoy oneself while benefiting those suffering from the tragic effects of Agent Orange, but also as an opportunity to understand the various ways in which a country comes to be.

Chef Jurgen Kauz of the Melia Hotel states that many of us are visitors in this culture and we would do well to learn as much about it as possible.

Even for those not "visiting", the country offers new experiences at every turn. It seems, at the very least, we can sample its shifting cuisine. And this event, with its chefs representing too many places to name, doesn't look like a bad place to begin.

Source VietnamNews

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