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Thứ Sáu, 15 tháng 8, 2014

The Mid-Autumn Festival ("Tet Trung Thu" in Vietnamese) is traditionally held on the 15th day of the 8th Lunar Month. The Mid-Autumn Festival is one of the two most popular festivals in Vietnam, and has been important to families in Vietnam for many years.
 
In 15th day of eighth Lunar month, the moon is so full and bright.
Mid-Autumn festival is the traditional moon worship festival of Vietnamese.

Thứ Hai, 4 tháng 8, 2014

Drinking tea is a frugal and elegant hobby of the Orient in general and that of Vietnamese in particular. In addition to the beverage purposes, drinking tea reflects the humanity, expresses the soul, love and dignity of human. In a delicious teapot, we may feel the smell of poetry and the taste of the philosophy. The art of drinking and enjoying tea expresses the distinct culture of different countries and ethnicities.

Lotus tea:
The taste of this kind of tea has been typical in Vietnamese tea culture. The lotus flower is inherently refined, and its perfume the essence of nature. So, thelotus tea is precious that reserved only for prince and noble families.

Royal tea:
Used to serve in the Imperial City. The tea was prepared with private secrets of the court such as to select time to dry and bury the herbs in the Yin – Yang principles. In the Imperial tea, each herb type has a specific use to protect the body. This is the unique tea in Hue as well as in Vietnam. Formerly, the Imperial tea protected the emperor’s.

Coming to Duyet Thi Duong Theatre, you may enjoy an interesting program of royal arts together with the lotus tea and Hue sweet cakes and jams of bare lotus, ginger, waky pumpkin, and etc. You may also enjoy Hue lotus sweet soup, lotus seed-longan sweet soup, green bean cake, husband-wife cake and so forth with the hospitable service of charming maidens. It is sure that you will be interested.


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Hanoi fried spring rolls are very popular and appear on almost every restaurant menu. Hanoians are very proud of their spring rolls. It's a perfect starter for whoever loves fried spring rolls. There are quite a few different recipes for fried spring rolls but I would like to give you the following recipe which includes pork rather than fish or something else.


How to make:
Soak dry vermicelli, ear wood, black mushroom in water for 20 minutes. Then dry & finely chop. Put all the prepared ingredients into a large mixing bowl and mix them well. Place some of the above prepared ingredients on a sheet of rice paper before rolling it into rolls. Put cooking oil into a pan, bring to a high heat, put spring rolls in & turn occasionally until the color of the “nem” turns light brown. Serve hot with herbs & dipping sauce.

Dipping Sauce:

Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.
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Thứ Sáu, 1 tháng 8, 2014

People loving Ha Noi often say that the most interesting thing to do in the first days of the frosty winter is to enjoy "cha ca". Fish to make "cha ca" must be the hemibagrus, Asian red tailed catfish, to bring it the precise taste because. The hemibagrus have little bone but aromatic, tender flesh. Pimelode or snake-head is the second choice after ca Lăng (cá Lăng).

Besides, in the past the restaurant also used Anh Vu fish( Anh Vũ) fished at the turning point of Bach Hac (Bạch Hạc) River in Việt Trì City to make cha ca. Scraping flesh of cá Bach Hac and grilling it with "la soi" ( lá sói) bring cha ca a very sweet-smelling taste. Therefore, in order to serve people in public, now the restaurant often replaces them by ca qua (cá quả). The fish's flesh must be sliced from two sides flank, then sliced into pieces, embalmed with galingale, saffron, ferment, peppercorn, and fish sauce, clamped into a pair of bamboo and grilled on a fire basket which is put right on the dining-table for the guests. The person who grills fish ought to be skillful so that both sides of the fish will be done to a turn.

After that, he will disengage the piece of fish and sprinkle broiling grease on it. You should enjoy chả when it is still hot and eat with baked dry pancake or bun roi (bún rối)  , roasted peanut, coriandrum sativum, hung lang (húng láng), fennel, fresh onion bulb sliced and dipped with mam tom (mắm tôm) and we can put a little belostomatic and some drops of white wine into the dish. The guests then can enjoy sipping the dish and drinking a little strong wine so they will make the most of the dish and taste its strange and unique flavour. The crackling sound of the hot grease cooked in boiling oil with green spring onion and the yellow colour of the fish put together with the green colour of fennel and the red colour of charcoal in the warm stove will give you the great feeling of enjoying the quintessence of this world.
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Bun Bo Hue is one of popular Vietnamese Food recipes which containing rice noodle and beef. In Vietnamese Food, there is a dish that has spread over all parts of the country as food derived from Bun. In each regions, noodle prepared according to the taste and become the specialty of each region. For a long time, Ho Chi Minh people are familiar with the presence of this delicious food in their food list. And it would not be surprised to say that foreign tourists are also eager to find traditional dishes with an endless passion.

This food is from the middle Vietnam - Hue, a former capital of Vietnam associated with the cooking style of the former royal court. This region also has many other delicious recipes Vietnamese Food recipes for many people. Bun Bo Hue is mildly spicy and the predominant flavor is that of lemon grass. This dish usually includes thin slices of marinated and boiled beef shank and knuckles of pig. It can also include cubes of congealed pig blood. This dish is commonly served with lime wedges, sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, coriander and bean sprouts.

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Thứ Ba, 29 tháng 7, 2014

Mussel Rice in Huong River
Travelling to Hue, visitors not only enjoy the stunning view of the Huong River but also have chance to enjoy one of the best Vietnamese foods there. It is well known as Com Hen Song Huong (Mussel Rice in Huong River).

Thứ Tư, 23 tháng 7, 2014

Pillow-shaped cake with dipping colorful sauce
A good dish for cold days in Vietnam, banh goi intrigues guests at first sight for its pretty baby pillow shape and its colorful sauce.

The green young sticky rice flake - one kind of snack for pleasure of Hanoians.
The green young sticky rice flake (or "Cốm") of Vòng village has long been an autumn delicacy of Hanoi. As fall comes, people in Vòng village use lotus leaves to pack young sticky rice flakes, just to make the food more flavoring and attractive. Lotus leaves and young sticky rice of Vòng village have always been a nice couple, which is a good reminder of Hanoi life for those who are living away from the city. 

Thứ Ba, 22 tháng 7, 2014


The uniqueness of Vietnamese baguette sandwich not only lies within the French influenced baguette, but it is also the flavor packed, savory Viet fillings that what makes the marriage of the two main ingredients a true love affair.

Chủ Nhật, 20 tháng 7, 2014


Vietnamese Sweet donut with mung bean rolls inside

“Bánh rán” or (Vietnamsese donut) is a delicious finger food for breakfast in Vietnam.

Thứ Sáu, 18 tháng 7, 2014

Bun Rieu (or Crab and tomato rice noodle soup) is a rice vermicelli soup made with a pork, crab, and tomato stock (lots of tomatoes!) and served with crab meat, minced pork, and fresh herbs. The Bun Rieu originated in northern Vietnam.
Bánh dày with giò lụa
Bánh dày is a white, flat, round glutinous rice cake with a chewy texture. They are usually filled with mung bean or served with giò lụa (Vietnamese sausage)
Its origin is told by the legend of Lang Liêu, a prince of the sixth Hung king, who became Hung King's successor thanks to his creation of Bánh chưng and Bánh dày, which symbolized respectively the Earth and the Sky.
Bánh dày in Vietnamese Lunar New Year Festival


According to the book Extraordinary stories of Lĩnh Nam published in 1695, the creation of Bánh dày was credited by Lang Liêu, a prince of Hung King the sixth. It was said that after the victory against the army of Shang Dynasty, in choosing a successor among his sons, Hung King decided to carry out a competition in which each prince brought a delicacy representing the sincerity for the ancestors on the occasion of the Tết (or Vietnamese Lunar New Year Festival, is the most important celebration of Vietnamese culture), whoever could introduce the most delicious dish for the altar would become the next ruler of the country. While other princes tried to find the rare and delicious foods from forest and sea, the eighteenth prince Lang Liêu, who was the poorest son of Hùng Vương, could not afford those luxury dishes and had to content with the everyday ingredients such as rice or pork.

Bánh chưng in Vietnamese Lunar New Year Festival

Finally, he created one cake in the square form of earth called Bánh chưng and one in the round form of sky called Bánh dày from these simple ingredients. In tasting the dishes offered by his son, Hung King found Bánh chưng and Bánh dày not only delicious but also a fine respresentation of the respect for ancestors. Therefore he decided to cede the throne to Lang Liêu and Bánh chưng, Bánh dày became traditional foods during the Vietnamese Tet holiday.

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An extremely savory and multi-layered flavor protein, combined with tons of fresh herbs, pickled veggies, cold noodles, various textures, and all enhanced by a spicy dipping sauce. 

Thứ Sáu, 11 tháng 7, 2014

This lovely bowl of Pho above and below stands as my all time favourite from my entire recent trip around Vietnam.