Bưởi - Pomelo. Fruits of Viet Nam

Pomelo (or Chinese grapefruit) is a member of the citrus family and is a native to Southeast Asia. The largest known citrus fruit, it appears like a big grapefruit but has a sweeter taste to it and is much less bitter. To eat the pomelo, a knife is needed to carve the green skin off, while the spongy part of the skin could be removed by hand. Once all the covering is taken off, the pulps holding a pleasantly refreshing liquid are revealed.

There are several tasty varieties of pomelo in Vietnam, often named after the location where it grows. In the North, there is the Doan Hung pomelo (which grows in Phu Tho Province), in the Central there is the Phuc Trach pomelo (from Ha Tinh Province), and in the South there is the Tan Trieu pomelo (Bien Hoa Province). Each variety has unique qualities. The Phuc Trach pomelo has a distinct sweet flavor of the glucose that is fresh to the taste known to quench the thirst and leave the body cool and the mind relaxed. Another variety, the Thanh Tra pomelo, is mildly sweet and somewhat acidic at the same time while the Buoi Duong (or sugar pomelo) is much sweeter.

Fruits of Viet Nam: Guava (Ổi)

A native of the tropical regions in Central America, the guava was introduced to South-East Asia around the 17th century. The guava fruit could either be round or pear-shaped, with thin dark green skin that turns yellowish green as the fruit ripens. Depending on the kind, guavas can vary in size ranging from tomato-like sizes, but could grow as large as 13 cm in diameter. With a light and sweet taste, its flesh could be white or deep-pink and contains a variable number of tiny seeds in its center that could be eaten along.

It could be cut up into parts, but others find eating the guava as whole and taking bitefuls from it more satisfying. Some Vietnamese prefer to eat the guava while it is not yet completely ripe (Ổi sống) together with a dip made of fish sauce (Nuoc Mam), chilli, salt and sugar. Sliced guava is also often dipped in a mixture of salt and grounded red chilli pepper. The Mekong Delta's "Ổi Xá Lị" variety is probably the most famous guava in Vietnam.

Vietnamese Cuisine – From Variations and Influences to Cultural Reflection

Along with the country’s natural beauty coupled with the friendliness and hospitality of its people, Vietnam’s cuisine strongly distinguishes itself from the rest of the countries. Known to be very diverse, even from within the country itself, Vietnamese dishes could vary greatly between the North, Central Vietnam and the country’s South. Apart from its diversity, Vietnamese cuisine has a reputation of being flavorful, well-blended, low in fat, yet packed with a wonderful mix and variations of fresh herbs and seasoning which brings out the distinctly tasty character of its every dish.

Regional Variations

Northern Cuisine. Dishes from this part of the country are mostly colorful and marked with a neutral taste. People use seasoning to add flavor according to their own preference, though most popularly used are diluted fish sauce and shrimp paste. Hanoi, where the entirety of Northern Vietnam’s culinary culture converged, is famous for certain dishes such as Pho, Bun thang, Bun cha, Bun oc, Com (green rice flakes of Vong village) and Banh cuon Thanh Tri (steamed rice rolls) among the many. Though each varies in taste, all of these dishes are savory. Belostomatid essence and Vietnamese basil of Lang Village are condiments also known unique only to Hanoi.

Cuisine of Central Vietnam. People from Central Vietnam appear to be more discern diners than those from the North and South. They prefer their dishes to have a more distinct taste to it, stronger flavors, spicier and have distinguishing red and dark brown color characteristics. Here, popular seasonings are “Mam tom chua’ (made from shrimp and green papaya) and different varieties of shrimp pastes. Imperial cuisine is recognized as signature cooking in this region. In fact, travelers who happen to visit Hue are mostly impressed upon experiencing Imperial dishes known served to royal families in the past. Its very spicy nature, the attractive blend of colors and the creative fashion of presenting the dishes into a variation of small portions, reflecting a beautiful portrait of Imperial cuisine, are things travelers never fail to notice and greatly appreciate.

Southern Cuisine. Embodying Chinese, Cambodian and Thai influences, most of the Southern Vietnamese dishes tend to be sweeter and spicier. The diverse cooking style of its local residents reflects these people’s efficient way of cleaning, drying, preserving and storing fishes as well agricultural products to allow consumption for lengthier periods since the Southern regions are deemed primary sources of the country’s agricultural work. Dried salted fishes are among the main ingredients used in their local popular dishes. Rural residents from this region commonly prepare meals from raw ingredients that are easily available on the field such as mudfish grilled on straw and mung bean porridge. Many of Vietnam’s noodle dishes today originated from Southern cuisine such as Bun mam (rice vermicelli served with shrimp paste soup), Hu tieu My Tho and Bun nuoc leo Soc Trang (rice noodle soups).

Ethnic minority cuisines. Having 54 existing ethnic groups in the country at present, Vietnam’s culture itself is truly diversified since each of these groups present their own ethnic culture identity which likewise feature culinary characters that vary from the other. While people from the Central Highlands are known for cooking raw pork mixed with herbs and seasoning, provinces in the Northwest of Vietnam also have their signature dishes such as Pho chua (sour Pho), suckling pig, roast duck, Coong phu cake, grilled sticky rice and sour meat.

Influences on Vietnamese Cuisine

In Asian culture, the five elements known as Earth, Water, Fire, Metal and Wood has great influences on various aspects of their lives as such elements are seen to be instruments of maintaining its balance. Clearly, Vietnamese cuisine is not an exception as it greatly reflects an integration of these five elements into the nutrition, taste and colors of their dishes. The wonderful balance of nutritional elements such as liquid, protein, fat, powder and minerals; the incorporation of the five common colors in the presentation of their dishes: yellow to represent Earth, black to signify Water, red for Fire, white for Metal and green to symbolize Wood; and the skillful blend of the tastes of sweet, salty, bitter, sour and spicy; all characterizes the influence of such belief.

The combination of a variety of fresh herbs and seasonings to enhance the flavor of the dishes reflects how they strongly embrace the Yin and Yang principle, and incorporating the belief in their day to day applications, particularly in cooking. Dishes characterized as cold or cool are accompanied with warm or hot condiments. Sour (yin) harmonizes with spicy (yang). The balance of Yin and Yang is also demonstrated through ingredient selection and the manner of serving the dishes according to the season and weather conditions. In the North, Pho is deemed as a perfect “hot” soup during winter periods, while duck meat, considered a cold dish, is traditionally served with warm ginger fish sauce. All these, center on the balance of Yin and Yang.

Culture and Spirit of Vietnamese cuisine

In Vietnam, the cuisine itself reflects the culture and spirit of its people. Their culinary culture is an important aspect for individuals to please each other during dining, a time which is also considered a wonderful opportunity for them to communicate. How individuals behave during public dining, and even family members while having meals at home, is greatly motivated by their tradition. Respect, self-esteem and caution are observed every time they dine. Families dining together are also a strong tradition in the country as they look at it as an occasion for family members to spend time together, relax and share their thoughts and feelings. The dining table is where everyone often gathers to enjoy their meals. The younger ones are expected to invite the elders and allow them to have the first try of the dishes. Such demonstration of respect shows the loving spirit of Vietnamese families and the positive aspects of its culture in entirety. In fact, many of the common Vietnamese proverbs are centered on the culinary behavior of its people. “When you eat, check the pots and pans; when you sit, check the direction” and “When eating chew well, think before speaking” are among such proverbs.

Inviting others to dine in their homes is a reflection of their social culture. Families or individuals hosting a party often prepare plenty of special dishes to express their sincerity and warm welcome to the guests. Though the food they prepare is intended to entertain the guests, the whole concept mirrors the friendliness and hospitality of the Vietnamese.

Vietnam’s Tea Industry to Emphasize on Quality

Drinking tea has always been a habit and tradition for Vietnamese folks. People have planted tea for over three thousand years and the beverage is considered a strong aspect of its culture. The country’s tropical climate and soil conditions make it very suitable to its cultivation. Since the beginning of the 20th century, Vietnam had engaged in the commercial production of tea. For such, Vietnam’s tea products have made a strong presence around the world and have been exported to many different countries. But with competition now tightening with other tea-producing countries, Vietnam's tea sector recognized the necessity on improving its product's quality, hygiene and safety instead rather than the productivity. To make such possible, investing in modern processing technology is considered alongside traditional processing techniques. Stricter controls should also be imposed to better ensure the safety of their produce.
Viet Nam Tea Association said they would focus on expanding cultivation areas, as the plantations harvested at present were below the processing capacity. Vietnam is the world’s 5th largest exporter of tea, and first in its production in ASEAN. Last year, Vietnam exported 130,000 tons of tea. In the first seven months of this year, it exported 65,000 tons. Approximately 6 million Vietnamese earn their livelihood from tea through the 445 businesses involved in its processing and export. Farmers who grow tea can earn about VND19.5 million (US$1,000) per hectare.
But its quality, by far, is keeping Vietnam’s tea industry from reaching global markets’ standards. Among the recognized factors that stall its chances to acquiring world-class quality include the lack of world trademark as 99% of the export was raw materials. Another problem is the uneven productivity where in some cases farmers harvested 6 tons per hectare, while gathering only 1-2 tons per hectare on other plantations. The industry recognizes the lack of investments into improved cultivation practices as well. Despite the large number of enterprises involved in the trade, not many have invested enough in machinery and assembly lines. With the quality not as competitive, Vietnamese tea are priced low.
The lack of cooperation between farmers, enterprises and the Government is another major roadblock in promoting improvements in the industry. The association recommends that localities cease issuing license to new tea factories until the production situation in existing factories had been assessed. When a factory fails to meet production requirements, they would have to comply with the standards or be shut down. A suggestion on planting new tea varieties with higher productivity as a move to increase the country's tea specialty is also proposed.
In the International tea conference in Hanoi, the chairman of the Pakistani Tea Association expressed its willingness to work together with Vietnam to improve its tea quality. Controlling the use of pesticides and apply international criteria in all phases of tea production was strongly recommended. Another issue that was brought up is on improving the pricing. Representatives of 20 other countries come to the same conference, including Malaysia, Pakistan, India and the United Kingdom. Many believe that the tea industry in Vietnam has excellent potential and prospects for future growth. The biggest challenge for now is to implement its plans in promoting better quality on its products. With proper government aid along with the assistance from willing partner countries, the challenges to its tea industry could be easily overcome. That would then bring Vietnam’s tea the recognition it deserves.

Nước mắm – soul of Vietnamese dishes

In Vietnamese cuisine, unique taste and specialties of dishes depend upon the well-blended of various kinds of traditional condiments. A secret ingredient surprises many professional cookers, talented chefs and food lover, an essential to create a unique taste for Vietnamese savory dishes is “Nước mắm” (Vietnamese fish sauce). The saltiness, but not pure salty, blend on the back-base sweetness scores the winning of fish sauce.

Nước mắm is a very basic and common condiment uses across Vietnam. The way Nước mắm is added, balanced in dishes, though, might different from regions but in general, it is a must have condiment in cooking.

Famous brands and history of Nước mắm

“Nước mắm Phú Quốc” and “Nước mắm Phan Thiết” are the most famous commercial brands of fish sauce trading on domestic and international markets. The sea surrounding Phu Quoc islands has a huge economic potential of anchovies. It creates a long history of Nước mắm Phú Quốc dating back to 200 years ago when islanders made and trade Nước mắm to Laos and Cambodia at the end of 19th century. Today, “Dương Ðông” and “An Thới” are two locations contribute a significant output to Nước mắm Phú Quốc production.

“Nước mắm Phan Thiết” originates in Phan Thiet, a local coastal area in Central of Vietnam with an approximate of 57 kilometers long of coastline. Local people are well-known with many traditional villages of making Nuoc mam. Like Phu Quoc, Phan Thiet has plentiful supply of anchovies, a primary ferment ingredient of fish sauce. Nước mắm Phan Thiết has presented on the market since 1809 and it has become a favorite and famous brand. Thanh Hải, Phú Hài and Hàm Tiến – Mũi Né are three famous areas among villages making Nước mắm.

How “Nước mắm” is made

Nước mắm is a liquid condiment derived from fish that are ferment. The most common fish to make Nước mắm, in Vietnam, is anchovies. This explains a large number of traditional and famous villages in making Nước mắm locate in coastal areas or islands to utilize a plenty of fresh fish supply. The distinctive type of anchovies and the quality of fish are the key elements in having the best quality and flavorful fish sauce. July to December lunar calendar, particularly in August, is the best season during the year for fishing anchovies. Anchovies, right at the fishing boat, are washed in sea water and taken out impurities. Fish, then, is mixed with unrefined salt and store in the hold. The ratio of fish and salt, usually, is 3:1- three parts of fish mix with one part of unrefined salt. This method is traditionally called “chượp” to keep fish fresh; avoid the disintegration of fish meat to yield the highest degree of protein for fish sauce and fantastic smell. When the fishing boat returns to the mainland, salted fishes are put into a huge wooden barrel to keep for months.

A wooden barrel is made from soft wood because each wooden piece is arranged to form a huge barrel and big ropes are used to keep them stay closed and tied together without any tiny slot. Soft wood, thus, forms a better barrel than other types of wood. A wooden barrel has cylindrical shape with 1,5 to 3 meters in diameter; 2 to 2,5 meters in height; 2,5 to 8 cubic meters in capacity. Each barrel can store 7 to 13 tons of fish. When a barrel is filled-up with salted fishes, one layer of fish will be put on top with another layer of salt, then, stay on top of that is a bamboo grid and a layer of stone to fasten and weight fishes down. Two to four days later, the enzymes in fish gut hydrolyze internal organs and create some liquid. This very first liquid has fishy smell and uneatable, so it is filtered out via a small tap on the wall of barrel. When all liquid are out, the main hydrolysis process begins. It takes 8 to 18 months for certain bacteria finish hydrolysis of fish meat and discharge transparent, light yellow or reddy brown liquid – known as perfect Nước mắm, no fishy but having a distinct aromatic smell.

This first, perfect liquid has the highest degree of protein called “nước mắm nhĩ” which is purely created from the hydrolysis of fish meat. After filtering out the first product, water can be filled again into the barrel for the second derivation, though, not having a high degree of protein as the first one. The degree of protein is reduced over each production cycle.

Nước mắm, then, is bottled for retailing or packed in plastic container for wholesales distribution. A fundamental difference between “Nước mắm Phú Quốc” and “Nước mắm Phan Thiết” is the color. Nước mắm Phú Quốc has a natural reddy brown color without adding any artificial color. This is a result of fresh fish mixing method and a long period of ferment up to 12 months in wooden barrels. Nước mắm Phan Thiết has a yellow color of straw with a strong scent and bold sweetness, a result of high degree of protein. This is a part of geographic advantages of Phan Thiet, a place with high average temperature, low humidity, full of sunshine and wind which cause an impact on the ferment mechanism of fish.

Nước mắm and Nước mắm chấm

Nước mắm is seasoned itself as raw fish sauce or mixed with other ingredients to have “Nước mắm chấm” (dipping sauce) to go along with various dishes. Raw nước mắm is a well-known condiment in cooking Vietnamese savory dishes in lieu of salt. It creates a unique taste and flavor, a well-blended of saltiness and sweetness of fish meat that could not find in any other salty condiments.

Nước mắm chấm or mixed fish sauce is a common name known as Vietnamese dipping sauce which serves as a condiment for many savory dishes. Nước mắm chấm is made from raw fish sauce, basically, mixed with sugar, lemon juice, chili pepper and water. However, Nước mắm chấm varies from regions and type of dishes. In the North of Vietnam, it’s called Nước mắm pha which is mixed with broth rather than water. In the Central, people prefer a thick Nước mắm chấm which is mixed with the same proportion of raw fish sauce, sugar, lemon juice but less water. Down to the South of Vietnam, people tend to mix fish sauce with coconut juice instead of water and Nước mắm chấm is diluted and sweet.

Each type of savory dishes has different kind of Nước mắm chấm. For wrap and roll dishes such as Chả giò (Vietnamese fried egg roll); Gỏi cuốn (Vietnamese spring roll); Bánh xèo (Vietnamese pan-fried crepe) or rice dishes like Cơm tấm (Vietnamese broken rice) and vermicelli dishes such as Bún thịt nướng, Bún chả giò, Nước mắm chấm is mixed with one part of raw fish sauce, ¾ part of water and ¼ part of sugar, minced garlic and chili pepper. It tends to be sweet and diluted. Sometimes, pickled julienne daikon and carrot are added to enhance the presentation and give some crunch. For special dishes of Hue such as Bánh bèo, bánh bột lọc…, Nước mắm chấm is only mixed with water, sugar and a few drop of lemon juice. It is lightly sweet and not sour. Chili pepper is chopped and put a side instead of mixing in fish sauce.

Apparently, no one denies that what make a dish more impressive and traditional depend upon a part of delicious dipping sauce. It not only enhances bold taste, richness of the dish but it reflects a true culinary culture of a perfect combination among ingredients and exposes the art of cooking.

Nước mắm (Vietnamese fish sauce), true, is a secret weapon of Vietnamese cuisine to create unique flavor and deliver surprise to people. With regards to this simple but special condiment, Nước mắm is well known as soul of Vietnamese cuisine.

Fruits of Viet Nam: Mango (Xoài)

Though widely grown in the country’s Southern provinces, mangoes are most abundant between March to May, known as Vietnam’s mango season. The country grows many different varieties of this fruit, of which the Cat mango (Ben Cat mango), Tuong mango (elephant mango) and Xiem mango (Siamese mango) are the most popular. Each variety has a unique flavour, smell and taste, but all are generally sweet and tasty. In fact, the mango is branded as one of the best-tasting fruits ever. When young, the fruit could be very green and gradually turns yellow, and when at its brightest yellow, indicates its ripeness. With its succulent sweetness and invigorating smell, all the fruits’ flavour is contained in its smooth-textured flesh on both cheeks hugging a single flat and oblong pit that is usually fibrous or hairy on the surface.

To eat: Peel the fruit and carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the centre. As others eliminate the seeds, many still opt to serve it along with the delectable fleshy sliced sides. Served as an appetizer, the mango is best eaten fresh right after sliced in parts. They are also considered part of certain dishes, yet, using it as an ingredient for desserts is common. Mango juice and the dessert "Mango and Sticky (glutinous) Rice" are popular desserts in Viet Nam that incorporates this delicious fruit in its recipes.

Banh Cuon – A Lasting Delicate and Comfort Roll

For years, Bánh Cuốn (Vietnamese steamed rice rolls) has never stop to demonstrate its long-lasting perfect comfort food to food lovers. When people need something light, delicate yet flavorful, Bánh Cuốn is an inescapable dish quickly passes voting to be named in the menu. For those are familiar with Bánh Cuốn, no savory substitute is likely. For those have not yet ever try the dish, once taste it, people soon fall in love with very light but flavorful and earthy rolls. The origin and name of Bánh Cuốn The origin of Bánh Cuốn is traced back from Northern Vietnam. No matter the exact date and time Bánh Cuốn was initially made, people seem not to deny that Bánh Cuốn has been made for years and served over and over. Bánh Cuốn is classified under wrap and roll dishes in Vietnamese cuisine as a dedication to its nature and the name itself. The dish features a thin and delicate steamed rice sheet fills with a variety of filling then rolls it up. In English words, “Banh” is pastry presents in both sweet and savory Vietnamese recipes. “Cuon” means the process to roll a pastry sheet with or without stuffing. Undoubtedly, Bánh Cuốn is named after its process in making a tasty roll. How to make Bánh Cuốn Visibly, a roll of Bánh Cuốn is finished from two main ingredients, steamed rice sheets and fillings. Rice sheets are made from the mixed batter of rice flours, tapioca starch and sometimes potato starch. Traditionally, makers grind white rice to have fresh rice flour in mixing with other ingredients. Only a small batch of rice is grinded each time to make enough rolls for consuming in a day. That tradition purposes no leftover rice flour is being used for the next batch to keep every roll is freshly steamed. While packed rice flour is now available at almost the markets, many questions raise regarding the hidden reason people still proceed with time consuming process. A simple yet surprising answer is a secret to make an extremely thin, delicate and wide rice sheet without breaking. If using old-day flour, sometimes, it does smell strong flour-like and it really tastes differently. The traditional method to steam rice sheet is using a steamer, a kind of fabric covered pot put on boiling water. Steams release from the underneath boiling water will quickly cook rice flour, keep the sheet moist and workable. A ladleful of batter, mix from rice flour and tapioca starch with water, is poured and evenly spread out in a very thin layer on a cloth stretches across and places on top of the pot. In less than a minute with the cover of a pot, a rice sheet should be done. It now turns out a transparent rice paper. Unlike other pastries, a delicate rice paper is lifted off the steamer by a flat and flexible bamboo stick and placed on a large tray. This is a tricky and not an easy technique for those who have not ever touched the steamer. A fabulous thinly cooked rice sheet is now ready for filling and rolling. Filling comes with various recipes depend upon where you eat Bánh Cuốn. A delicious filling commonly taste across the country is ground pork mixes with finely chopped jicama, minced onion and shallot and dry fungus. All ingredients are well-incorporated and seasoning to taste with a few spoonfuls of fish sauce and a dash of ground pepper. The mixture, then, stir fry to throughly cook. A couple tablespoons of filling are placed on a hot rice sheet which is then fold up and roll. The transparency of a look-like rice paper exposes the stuffing inside signals an earthy and delicious roll is ready to serve. Today, Vietnamese families across Vietnam and in the country outside Vietnam use non-stick pan to make Bánh Cuốn. The recipe remains the same with traditional one, the rice sheet won’t be as thin as steaming on the cloth covered pot but the result will still be satisfactory. Practically, this method is uniquely home-made and easy to use. It becomes very popular since many families now can make Bánh Cuốn at home and at any time they desire for a comfort roll. Versions of Bánh Cuốn Bánh Cuốn is made in different size and shape, each mirrors the culture and spirit of different regions through its own recipes and distinctive flavor. In the North of Vietnam, a very famous southern district in Hanoi named Thanh Tri is a place for plain rice sheets. Without any filling, Bánh Cuốn Thanh Tri is well-known with its delicate, flavorful rice papers, a proud of local makers. Plain rice sheet is simply served with sliced “Cha lua”, fry shallots and “Nuoc mam cham” (mixed fish sauce). In the Central of Vietnam, another roll of Bánh Cuốn called Banh uot tom chay (steamed rice rolls with dry ground shrimp). The filling makes from shrimp rather than ground pork. Shrimps are thoroughly cooked, dry and finely ground. Then, ground shrimp, or it is called shrimp powder is roll with a rice sheet. Sometimes, makers do not roll ground shrimp with a rice sheet but they sprinkle over the top of plain Bánh Cuốn. It tastes really light and earthy. In the South of Vietnam, a popular roll is Bánh Cuốn with ground pork stuffing. It serves with Cha lua, bean sprouts, julienne Vietnamese basil and cucumber, fry shallots and Nuoc mam cham (mixed fish sauce). People often find a rice sheet is roll or place on the top with green onion as another derivation of Bánh Cuốn Thanh Tri. This is available in the market while Bánh Cuốn with filling is ordered in many restaurants. How to serve Bánh Cuốn Even though a comfort roll comes with various version of filling to couple with local taste and culinary culture, Bánh Cuốn always serve hot with Nuoc mam cham (fish sauce). In many restaurants, hot rolls will be made right after order. Fellow diners have a chance to lively observe how Bánh Cuốn is made before dining. Like other dishes in Vietnamese cuisine, Nuoc mam cham is a well-blend condiment to enhance flavor and make a dish tastier. Basically, fish sauce is mixed with water, sugar and lemon juice. It needs to be sweet and sour. At some local restaurants, ground chili pepper is added for a little hot or it is put in a separate bowl for desired taste. Specially, in Hanoi, a bit of Belostomatid essence (use a head of a toothpick dip into the essence) is added to Nuoc mam cham as a traditional and distinctive flavor of the origin place of Bánh Cuốn. As a tradition, Bánh Cuốn is commonly served as a breakfast. Today, it becomes a comfort food to be served all day long. It could be a light lunch in a hurry to catch up office work or a small dinner for a good time to chat with friends. In family, Bánh Cuốn is a perfect dish to gather members around, from preparation to making the rolls, and share the join with family. Whatever Bánh Cuốn is steamed with traditional method or modern non-stick pan, a small or large savory roll with or without a variety of fillings, Bánh Cuốn is a perfect lasting favorite throughout Vietnam and of many visitors. Bánh Cuốn is an earthy roll which stuff all the culinary culture and spirit of different regions across the country. That is a comfort roll yet symbolizes diversity and flavor on its delicate.

Fruits of Viet Nam: Durian (Sầu Riêng)

It is quite unusual smell makes the Durian one of the most unique fruits to ever exist. Such odour often yield mixed reactions from different people ranging from deep appreciation to pure disgust. Six times larger than the cantaloupe, its green thick, rough, thorn-covered husk looks similar to the jackfruit but its thorns are more projected and definitely sharper. A knife is needed to cut through the outer shell while extra caution is required to break open the rest of the husk to avoid hurting one’s hand from its thorns. Once open, it is noticeable how the inside is divided into cells holding a few of the cream-colored custard-like flesh in every compartment. It is from such rich flesh where the strong smell, which others find specially tempting, while others label as unpleasantly nauseous and offensive, comes from. Even with its shell intact, the odour remains overpowering and penetrating and could be detected from a distance.

Once touched or eaten, the smell stays on one’s breath for hours. For some reason, the Vietnamese calls the fruit Sầu Riêng (one's own sorrows). Durian is indeed an exquisite fruit, and is pretty expensive. But for the many who finds the fruit’s qualities truly fascinating, it’s very much worth the money and experience.

Five most popular dishes of Nha Trang

Being a coastal city and the capital of Khanh Hoa province on the South Central Coast of the country, Nha Trang is one of the most attractive destinations for international tourists in Vietnam. Nha Trang is not only famous for the pristine beaches and excellent scuba diving, but also for its special delicacies.

Here are 5 must-try foods list for people first coming to Nha Trang:

1. Lac Canh’s Grilled Beef:



The secret of making perfect grilled beef lies on the recipe of mixing beef with honey and more than ten kinds of spices. The recipe is handed down from generation to generation, and only known to specific members of restaurant owner’s family. Customers are free to grill the beef and enjoy the dish in their own way.
Lac Canh’s grilled beef is so favored by tourists that it appears in many famous international travel guides.
Where to try:
Han Hon Minh restaurant (opened since 1963)- 44 Nguyen Binh Khiem- Nha Trang- Khanh Hoa.

2. Rice vermicelli with grilled fish and jellyfish- Bun cha ca:



It’s “bun cha ca” broth, which is made from boiled sailfish and mackerel’s bones, that determines the exclusive taste of this specialty. Different from the fatty boiled pork bones’ broth; “bun cha ca” broth is sweet and savory, especially suitable for people who are going on a diet. A bowl of Nha Trang’s “bun cha ca” also contained jellyfish and steamed sailfish.
Where to try:
Bun ca Nam Beo- Block B2- Phan Boi Chau- Nha Trang- Khanh Hoa

3. Lang Chai’s Seafood:



Before visiting Hon Tam, Bai Soi or Bai Mini beaches, tourists are advised to drop in Lang Chai to buy some seafood. Customers can choose fresh seafood which is raised in cage under the sea by their own hand. After that, people will sail to nearby restaurant by ferry, where seafood will be immediately prepared and cook. On mainland, tourists can consume fresh seafood at reasonable price at Chieu Anh Restaurant.
Where to try:
Chieu Anh Restaurant- 86 Tran Phu- Nha Trang – Khanh Hoa

4. Banh can- “Can” cake



Sitting around the warm fire of coal brazier, watching the cook skillfully pouring flour into moulds , and then enjoying hot “banh can” in a windy day is an unforgettable experience for anyone when in Nha Trang.
“Banh can” is a popular snack in Central and Southern regions of Vietnam, including rice flour, lard, spring onion and eggs. The cakes are sold in pair, and served with special sweet and sour dipping sauce made from Nha Trang’s famous fish sauce, and raw vegetables.
Where to try:
Crossroad of Le Thanh Ton and Nguyen Thien Thuat Street

5. Grilled fermented pork roll- Nem Nuong:



When mentioning Nha Trang cuisines, we definitely cannot neglect grilled fermented pork roll, also known as Ninh Hoa’s or Nha Trang’s fermented pork roll. We can eat fermented pork roll fresh (nem chua”) or grilled (“nem nuong”). However, most of the tourists will choose “nem nuong” to enjoy in Nha Trang, and buy “nem chua” as the gifts for family at home. Grilled directly with the fire of coal brazier, fermented pork roll is served with raw herbs as well as dipping sauce with pickled green papaya.
Where to try:
Nem Nuong Vu Thanh An- 15 Le Loi- Nha Trang- Khanh Hoa. The restaurant is crowded with customers from late afternoon till midnight..

Essential Foods for Vietnamese Tet holidays

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

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

BANH CHUNG/ BANH TET – SQUARE CAKE:


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

VIETNAMESE SAUSAGE: 


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

STICKY RICE – XOI:


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

BOILED CHICKEN – THIT GA:


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

MUT – CANDIED FRUITS


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

Banh cuon Vietnam (rolled rice pancake)

Among Vietnam’s delicate specialties, “bánh cuốn” ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources!

Among other members of the extended noodle family, bánh cuốn almost ranks first. It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil. A plate of bánh cuốn is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack.

Banh cuon Vietnam, Vietnam food

To eat, dip a section of rolled noodle goodness into the accompanying warm fish sauce broth, brightened with a squeeze of fresh lime. You can also pick the leaves off the herbs and add them to the dipping sauce, grabbing a leaf or two as you dip, or you can follow each bite with a chaser of herbs. Bánh cuốn are often eaten with different sides of pork sausages, including sheets of an orange hued, roasted cinnamon sausage called chả quế.

Where to find it?

A short walk north of Hàng Da Market and Hàng Điếu street will bring you to Bánh Cuốn Thanh Vân, just look for the bánh cuốn station—two large covered steaming pots—out front along the sidewalk. Just take a look! The practiced hands keep the bánh cuốn rolling out with experiences, alternating seamlessly between spreading the thin batter on the linen base of one steamer, then at right time, turning to the other to peel the delicately steamed pancake off the linen base with a bamboo stick. By the time the batter is spread on its newly emptied linen base, the pancake in the first steamer is ready and waiting. With only 6 tables nestled inside the small open storefront, the pace never slows. Serving 7AM-1PM and 5PM-11PM.

Coordinators:

No. 14 Hàng Gà street, between Hàng Mã and Hàng Vải (the Hàng Vải corner is lined with bamboo ladders and poles). It is located on the west side of the street, not far from where the street name changes from Hàng Cót to Hàng Gà.

The restaurant Quán Ăn Ngon, No.18 Phan Bội Châu Street, also does a very respectable version of bánh cuốn.

Foods for breakfast in Vietnam

Breakfast is a very important meal. It is the energy source for a long hard working day. In the past, breakfast were made by skilful women in a family which enhances much the taste of the foods. Nowadays, Vietnamese women are very busy with their work, social roles and cannot cook breakfasts regularly, so street-food stalls and restaurant are more suitale choices. This article is going to present 9 most popular Vietnamese breakfast dishes which can both be cooked at home or found at restaurants.

1. Pho (Vietnamese Noodle)



Pho is not only the most popular breakfast in Vietnam but is also known as a symbol Vietnamese gastronomy. Thousands of Pho stores deliver thousands of taste, that’s why some Pho stores are much more well-known than the rest, and the mystery hidden in the broth of Pho. Although the same ingredients are stewing bones of cows and pigs to cook Pho Bo (Pho with beef) and stewing bones of chicken and pigs to cook Pho Ga (Pho with chiken), an excellent pot of soup is determined by extra spices. Rice noodle used in a bowl of Pho is made of a special type of rice called “gao te” which is famous for its fragrance. Best served Pho are Pho Bo Tai (rare fillet) and Pho Ga (boneless white chicken meat). Others variety of Pho are Pho Bo Gau, Pho Bo Tai Nam and Pho Sot Vang. Lemon and chilly are indispensible for the best taste of Pho.

2. Bun (Rice Vermicelli)



Similar to Pho, Bun is made of rice flour but instead of flat triangle shape like Pho, Bun has small and circular shape. Recipes to make Bun’s broth are even more diverse than Pho, which result in different vermicelli dishes, most popular ones are Bun Cha (vermicelli and grilled chopped meat), Bun Rieu (vermicelli and crab meat soup), Bun Thang (varied vermicelli), Bun Ca (vermicelli with fried fish) and Bun Oc (vermicelli and snail), while Bun Bo (vermicelli with beef) is specialty of Hue. Specific trait of Bun is an adequate sour taste the main ingredients of their soup are tomato, garcinia cowa and lemon lime.

3. Mien (Cellophane Noodles/ Glass noodles)



Mien has a similar shape to Bun; however, this Chinese originated noodle is not made of rice flour; seaweed and cassava flour are used
instead. Thanks to this, Mien is a less-calorie food as well as a vegetarian favorable by on-diet people. Basically, main components of
Mien’s broth is the same with Pho, however, its spices are sourer and maybe more fishy because Mien usually eaten with sea-foods. Mien Luon (Mien with eal) is the most popular type of Mien in Vietnam, especially in Hanoi. Broth to cook this special Mien is made of eel’s bones and gingers; then sliced fried eel would be added later. Fresh uncooked vegetables are recommended to eat with Mien Luon to eliminate the fishy taste of it. Other variables of Mien are Mien Ngan (Mien with goose meat), Mien Cua (Mien with crab meat) or Mien Ga (Mien withj chicken).

4. Xoi (Sticky Rice)



Although Pho is well-known all over the world, it is hard to tell whether Pho or Xoi is more popular for breakfast in Vietnam. Even in the smallest lanes in Vietnam ones can find a street-stall selling Xoi in the morning or recognize one or two people carrying a basket of Xoi, covered by banana leaves, on their head of bicycles advertising their Xoi loudly. This sticky rice varies from simple low-price ones like Xoi Gac (Xoi colored with Gac’s oil), Xoi Do Xanh (Xoi with green beans), Xoi Lac (Xoi with peanuts) or Xoi Ngo (Xoi wih corns) for commoners to higher ranks like Xoi Trung (Xoi with egg), Xoi Pate (Xoi with paste) or Xoi Cha (Xoi with meat rolls).

5. Banh Mi (Vietnamese Bread)



Banh Mi has its origin from France during the colonial period in Vietnam in the late 1800’s. Since then, French eating behaviour has been strongly affecting Vietnamese gastronomy, including bread for breakfast. Goose’s liver paste should be the best crepe for bread when this food was first introduced. Gradually, Vietnamese bakers has innovated more variables of crepe to create a unique type of bread in Vietnam, which are uncooked vegetables, shrimp, sausage, pig’s liver paste eaten with tomato or chili sauce. Recently, Vietnam has adopted Donner Kebab bread from Turkey, which is highly appreciated by its civilians.

6. Banh Cuon (Rice Flour Steamed Rolls)



Rice seems to be the mother of many Vietnamese delicious foods, yet, another specialty made of rice flour: Banh Cuon. Banh Cuon is covered by a thin, wide sheet of steamed rice flour and its core filled with seasoned ground pork, and minced wood ear mushroom. Banh cuon is usually served with Cha Que and special dipping sauce named “nước chấm” made only for Banh Cuon. In the past, the dipping sauce was added some drops of Ca Cuong’s oil for the perfect flavor. Nowadays, although ones can still taste Ca Cuong’s oil, it is getting scarce and much more expensive.

7. Cháo (Congee/Porridge)



Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner. Cháo is very to cook since almost every electronic rice-cooker has porridge cooking function. Although it is considered as the poor’s food, Cháo could be much fancier when cooked with a variety of meats. To illustrate, Chao Ga is chao boiled with a whole chicken with bones to get the tastiest broth. Other varieties of Cháo such as Cháo Vịt (porridge with duck); Cháo Lươn (porridge with eel) and Cháo Cá (porridge with fish), are cooked with the same method.

8. Trứng Vịt Lộn (Balut)



Trứng Vịt Lộn is actually duck’s embryo still laying in its shell going through fertilization process and then boiled in steamy heat. Due to
this characteristic and its appearance, this dish is listed among the most terrific food for Western visitors. However, if ones can manage
your fear to taste it one time, you may find it thousand times more delicious than normal chicken egg as well as a huge amount of protein good for your heart. In Vietnam, Trứng Vịt Lộn is favored by most people and appears in every breakfast stalls.

9. Vietnamese’s ‘banh’



In this section we won’t discuss about an individual type of food but dozens of them. The reason for it is Vietnam food offers too many
breakfast cakes and each of them is as popular and tasty as one another. Some most common cakes can be named as Bánh Chưng Rán, Bánh Giò, Bánh Khúc, Bánh Rán, Bánh Nếp, Bánh Tẻ, Bánh Đúc, Bánh Dày or Bánh Bao. There are still many more Vietnamese traditional cakes can be used for breakfast which may cost a whole essay to list out not to mention trying all of them. These are often savoury and easy to pack (like mochi in Japan) and often stuffed with mung beans. You can find them in many street food stalls and from the ladies wandering the streets with a pile of Banh on their shoulder.

How to make Ha Giang smoked ham?

This is a traditional food of the minor community in Ha Giang. Unlike the western smoked pork that is cooked by machinery, the smoked meat in Ha Giang is cooked by putting it on top of a fire to absorb the smoke. The preparation before smoking the meat is complex and requires skillful chefs.



After the pig is killed, its meat is cut into many small pieces. The meat pieces are then salted, mixed with alcohol and water from a special type of leaf from the forest. The marinated meat is put in a sealed pan for 3-4 days. Then the meat is cleaned again by hot water and dried before putting on the top of the pot. The heat from the fire and smoke make the meat shrink and the fat to melt, so that the pork becomes more stiff.

Smoked pork in Ha Giang can be used to make many delicious dishes. It can be fried with ginger or other vegetables, but it is best to fry with forest leaves or soybean sprouts.

Quang noodle, so good speciality!

Knowing Vietnamese noodles can be extremely helpful, as “pho” is to Hanoi and beef rice noodles is to Hue, Quang noodles is very popular in Quang Nam and Da Nang.



Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles. Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.

The mystery of Quang noodle is in that pot above. This is ‘nuoc sot mi quang’ or Quang noodle sauce. This makes the stock slightly sweet and a smidgen spicy. This dish’s ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs. Especially, the famous Tra Que savory of Quang Nam Province will give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat.

There are many Quang noodle restaurants in Quang Nam and Da Nang. Each area is famous for one certain recipe. For example, Thanh Chiem Village in Dien Ban District, Quang Nam Province is known for shrimp noodle, while chicken noodle is at its best in Tuy Loan, Hoa Vang District, Da Nang City.

A traditional version says: “I make for you, darling, green tea and Quang noodles to express my feelings”. Thus, you can visit a Quang noodle kiosk in Danang City to enjoy the typical flavor of the soups, for instance: Ngan Quang Noodle at 108 Dong Da Street, Lu Quang Noodle at Ham Nghi Street, Vi Quang Noodle at 155 Trung Nu Vuong Street and so on.

Ca kho (simmered fish)

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

Simmered fish

“Cá kho“ in Vietnam can be divided into two types:” kho khô” ( dry simmering) va “kho nước”. “Cá kho nước” is usually made with sea fish like tuna, salmon, mackerel, garrupa…,its taste is quite light and it often cooked with a lot of water that can be used to souse on steamed rice,“bún” or noodle. On the other hand,” Cá kho khô” is  saltier and cooked until nearly all water in the pot evaporates, it usually made with fresh water fish like long-jawed anchovy, carp, goby, mullet and so on.

To make a” Cá kho”  in both two kinds, we need prepare ingredients carefully. First of all, seasoning includes: salt, pepper, “ nước mắm”, sugar and a little” kẹo đắng” , a liquid made from well-cooked sugar like a caramel syrup, has a bitten taste and dark reddish-brown colour- it is often used to create a sweet, bitten taste and nice colour for dishes. Secondly, we can use some vegetables called” phụ gia” such as small slices of ripe pipe-apple, tomatoes, carambola , jack- fruit and  several chunks of  sugar-cane. One more and most important ingredient is fish, we should choose fresh fish that will make our dish more delicious. Fish is scrapped off the scales ,then washed carefully by water and vinegar.

After  careful preparation,   fish is chopped up into small chunks and mixed  with spices, vegetables for  about 30 minutes before cooking . Then they are put into pot, often clay pot because it increases taste of fish and filled with water and small cup of tea. We simmer the pot for several hours depending on different kinds and sizes of fish. During cooking, we need to care about level of  fire and  always keep level of water higher than face of fish up to 1-2 centimetres. We stew the pot until fish is well-done and gain a desirable level of water, for “ Cá kho nước” we keep quite a lot of water left in the pot but for “ Cá kho khô” there is a little of water left.

“ Cá kho” is often served with steamed rice or “bún” and can be kept up to one week.

Cha ca La Vong in Vietnam (grilled minced fish)

Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor. As a popular dish, La Vong grilled fish pie is indeed a remarkable culinary invention.

Cha ca La Vong

 The long history…

In ancient days, there was a street selling paints, called the Paints Street. The Doan family, located at house No, 14 of this street, hit upon a new idea that sold fried fish pie served with soft noodles and seasoning. Encouraged by the appreciation of customers, the family specialized in this trade and the shop was called as “Cha ca La Vong store” as a wooden statue of an old fisherman (La Vong) holding a fishing rod and a string of fish stands at the door. As the specialty grew famous with every passing day, the street was renamed by the people as Cha Ca Street (fried fish pie street).

Imagine that you are one of the guests…

While you sit down at the table, the waiter starts laying there some seasonings includes a bowl of well – stirred shrimp paste sauce mixed up with lemon. After dropping the liquor, he will decorate the bowl with a few slices of red fresh pimento, a plate of grilled ground nuts of gold yellow color, various species of mint vegetables o­nions in small white slices.

To many customers, the sight of such seasoning already greatly stimulates their appetite. A few minutes later, fried fish, yellow in color and flagrant in smell put o­n a plate of anethum vegetable, is brought in. But that is not all. A few seconds more, as soon as a cauldron of boiling fat is brought in, the waiter starts pouring it o­n each bowl of grilled fish, thus producing a white smoke and sputtering noise.

Now, this is the time for picking and choosing what you like from the dishes on the table; sticking them into your bowl. Everything in all dishes should be eaten together. Let’s taste…

In the whole of Vietnam, there are 3 suggested Cha ca La Vong restaurants:

• N⁰14, Cha Ca street- Old Quarter in Hanoi


• N⁰87 Nguyen Truong To street, Hanoi


• N⁰3 Ho Xuan Huong street, Ward 6, District 3, HCMC

Five most popular dishes of Nha Trang

Being a coastal city and the capital of Khanh Hoa province on the South Central Coast of the country, Nha Trang is one of the most attractive destinations for international tourists in Vietnam. Nha Trang is not only famous for the pristine beaches and excellent scuba diving, but also for its special delicacies.

Here are 5 must-try foods list for people first coming to Nha Trang:

1. Lac Canh’s Grilled Beef:



The secret of making perfect grilled beef lies on the recipe of mixing beef with honey and more than ten kinds of spices. The recipe is handed down from generation to generation, and only known to specific members of restaurant owner’s family. Customers are free to grill the beef and enjoy the dish in their own way.
Lac Canh’s grilled beef is so favored by tourists that it appears in many famous international travel guides.
Where to try:
Han Hon Minh restaurant (opened since 1963)- 44 Nguyen Binh Khiem- Nha Trang- Khanh Hoa.

2. Rice vermicelli with grilled fish and jellyfish- Bun cha ca:



It’s “bun cha ca” broth, which is made from boiled sailfish and mackerel’s bones, that determines the exclusive taste of this specialty. Different from the fatty boiled pork bones’ broth; “bun cha ca” broth is sweet and savory, especially suitable for people who are going on a diet. A bowl of Nha Trang’s “bun cha ca” also contained jellyfish and steamed sailfish.
Where to try:
Bun ca Nam Beo- Block B2- Phan Boi Chau- Nha Trang- Khanh Hoa

3. Lang Chai’s Seafood:



Before visiting Hon Tam, Bai Soi or Bai Mini beaches, tourists are advised to drop in Lang Chai to buy some seafood. Customers can choose fresh seafood which is raised in cage under the sea by their own hand. After that, people will sail to nearby restaurant by ferry, where seafood will be immediately prepared and cook. On mainland, tourists can consume fresh seafood at reasonable price at Chieu Anh Restaurant.
Where to try:
Chieu Anh Restaurant- 86 Tran Phu- Nha Trang – Khanh Hoa

4. Banh can- “Can” cake



Sitting around the warm fire of coal brazier, watching the cook skillfully pouring flour into moulds , and then enjoying hot “banh can” in a windy day is an unforgettable experience for anyone when in Nha Trang.
“Banh can” is a popular snack in Central and Southern regions of Vietnam, including rice flour, lard, spring onion and eggs. The cakes are sold in pair, and served with special sweet and sour dipping sauce made from Nha Trang’s famous fish sauce, and raw vegetables.
Where to try:
Crossroad of Le Thanh Ton and Nguyen Thien Thuat Street

5. Grilled fermented pork roll- Nem Nuong:



When mentioning Nha Trang cuisines, we definitely cannot neglect grilled fermented pork roll, also known as Ninh Hoa’s or Nha Trang’s fermented pork roll. We can eat fermented pork roll fresh (nem chua”) or grilled (“nem nuong”). However, most of the tourists will choose “nem nuong” to enjoy in Nha Trang, and buy “nem chua” as the gifts for family at home. Grilled directly with the fire of coal brazier, fermented pork roll is served with raw herbs as well as dipping sauce with pickled green papaya.
Where to try:
Nem Nuong Vu Thanh An- 15 Le Loi- Nha Trang- Khanh Hoa. The restaurant is crowded with customers from late afternoon till midnight..

Vietnamese fresh beer

Bia Hơi (Vietnamese fresh beer) appeared in Vietnam in the 1890s, after the secrets of brewing were introduced by the French. Just one place, the Hommel brewery, turned out the stuff, and it was a fairly modest enterprise employing just 30 workers capable of producing 150 litres a day. The beer was also sold bottled, but it was so expensive that it was only for the wealthy people.

After the French left Vietnam in 1954, the Hommel brewery was renamed the Hanoi Brewery. But the refreshing amber fluid still took a while to become popular, until the brewery hit on the novel idea of producing an instant draught beer known as Bia Hơi, literally translated as “fresh beer”.

The locals still didn’t think much of the drink; they preferred the traditional Vietnamese rice wine. Then the government clamped down on home production of spirits, and people began to realise that the legal alternative, Bia Hơi, made a refreshing, low-alcohol summer drink. It is now popular that Bia Hơi shops where the beverage is consumed provide one of the abiding images of northern Vietnam.

Bia Hoi VietNam

Bia Hơi is not merely a drink, it has become a whole culture and way

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At the “Bia Hơi corner” which is the crossing of Tạ Hiền and Lương Ngọc Quyến streets in Hanoi’s Old Quarter, two cyclos are passing by the Bia Hơi shops.

of life. There are some 3,000 Bia Hơi shops in Hanoi. Bia Hơi is cheap enough – only some thousands VND a glass at most, and considerably less in some places.

Foreigners too, both visitors and residents, have been seduced by Bia Hơi culture. In Hanoi, there is a famous “Bia Hơi corner” at crossing of Tạ Hiền and Lương Ngọc Quyến streets in the Old Quarter, which is a popular place for the western backpackers. Sitting on the pavement on a tiny plastic chair watching the world go by as evening falls, sinking a few glasses, coughing your guts up after trying “Thuốc lào” (rustic tobacco pipe) – it’s all a wonderful entertainment.