Author: tuanlgai

Those who come to the homeland of Tuy Loan River, Hoa Vang District – Da Dang would not have the heart to leave this city. Beside the beautiful, charming sights of Tuy Loan River, the friendliness, hospitality of the people here, tourists are also attracted to mi quang, or a bowl of noodles in this Quang land. Walking along the old QL14B, the new QL14B and even street lanes, almost all food stores have mi quang in their menus. Of course, mi quang has special taste in different stores, but the tastiest mi quang is located in a food store named “Ba Tinh”, near Giang bridge on the old QL14B street. “Ba Tinh” mi quang is possibly the spirit of Tuy Loan River. A bowl of “Ba Tinh” mi quang is full, attractive and eye-catching. This store has delicious mi quang not only because it has lasted for over 100 years, has special tips on every step of making…but also because it has eye-catching decoration on every bowl of mi quang and a reasonable price for a wide range of guests. “Ba Tinh” mi quang is famous for the “kernel” of the noodles. Noodle’s kernel is made from beef. The broth is stewed from beef bone along with various spices. Peanuts are roasted on a brazier in order to keep their brittleness. Fresh vegetables include 9 types of vegetables: new cabbage, ivory-white bean sprouts, water morning glory, onion, coriander, fresh green salad, lettuce, common basil…all are mixed up with green banana which is thinly cut. Fresh vegetables are put in the bowl; there is also an extra plate of vegetable on every table, provoking guests’ desire for food. A bowl of “Ba Tinh” mi quang is full, attractive and eye-catching. The noodles are made from “gao xiec” (a special kind of rice) in Dai Hiep – Dai Loc – Quang Nam, supple and tasty. Spreading out a layer of noodles on the fresh vegetables, then some

One of the aftertastes remain in my recent trip to Hanoi is a bun oc (snail noodle soup) store. When my colleagues heard that, they teased me: “Please cut that “common” part, now bun oc has become a specialty in Hanoi! We (rural officers) cannot even come near to that common store…” Hmm, this guy was exaggerating! Every time I come to Hanoi, I always have chance to taste that specialty in a famous store located at Tay Ho (West Lake). But, indeed, it’s hardly possible to find a common bun oc store in Hanoi nowadays. Next to the hotel I was staying, in a small lane of Hanoi University of Science and Technology, there was really a common bun ocstore. Every early morning, the owner – a beautiful young lady has to carry a load full of stuff to a small corner of the sidewalk to “set up” the store. Even though being called a “store”, it just includes a small table with some small chairs. A big snail noodle soup pot is boiling fast on the blazing red brazier. A light yellow layer covers on the surface of the pot, creating an attractive look. All other utensils have been already prepared at home: A full bowl of snails which have shape of a fingertip, spreading out the onion’s scent; a basket of fresh vegetable, fennel, perilla, marjoram, basil…Various spices are also put on the table: wine vinegar, chili powder, garlic, onion… When I sat down, the young lady came near with a big smile, asking: “What would you like to try?” I was surprised: “I thought you were selling bun oc?” She nodded her head: “Yes, but I also have bun rieu (crab noodle soup) and bun dau phu (soya bean curd soup)! Would you like bun oc or bun lan (a mixture of three kinds)?” I smiled and pointed out to the bun oc pot: “I’d like to try that

Soc Trang is a delta coastal province, located at the end of Hau River; it is a branch of Mekong Delta. It has borders with East China Sea with 72 kilometers on seaside. Soc Trang covers a total area of 322,330 hectare and has a population of about 1,243,982. There are three different ethnic groups living together include Vietnamese, Chinese and Khmer minority group through centuries; there are about 28.35% of Khmer minority group and 8% of Chinese people. Therefore, Soc Trang is the land that involves many Arriving to Soc Trang, tourists also have chances to taste unique dishes which contain native flavors such as bun nuoc leo, com dep, banh pia, bun goi va, luon hap bau, bo nuong ngoi (grilled-beef tile)… and to tour along the waterways with fruit-trees garden system, isles, islets like My Phuoc’s indigo forest, Dung Isle… During my days in Soc Trang, I luckily had an opportunity to do a lot of sightseeing and tasted typical food here. Indeed, apart from famous pagodas’ architecture, Soc Trang also includes particular Vietnamese-Chinese-Khmer’s dishes. First, my friend took me to a bo nuong ngoi (grilled-beef tile) store. I’ve personally tasted many different dishes made from beef like bo bay mon, bon nhung giam, bo luc lac,… until that time, I was introduced to taste grilled –beef tile. To my mind, it was indeed a strange dish. He took me to store in front, located in My Xuyen district, Soc Trang. The store had a wide yard which covered by trees and a big garden behind. What an ideal place! After ordering, I and my friend drank a little beer with roasted peanuts, waiting for the main dish. About fifteen minutes later, the store’s owner brought out a brazier, putting in the middle of the desk…a tile made by metal, it had the shape of a shovel but it

Uoc Le is a trade village which used to be located in Thanh Oai District, Ha Dong Province, later belonged to Ha Tay Province and several years recently it belongs to Hanoi; Uoc Le village is about 25km distant from the city in southwest direction. This village is well-known at producing some traditional dishes under the general name of “gio cha” (spring roll). The kinds of spring roll are categorized following the materials. For example, made from pork, there are: gio lua (pork bologna), gio hoa (mixed with some pork fat), gio bi (mixed with pork skin), cha (pork pie), cha que (roasted cinnamon pork), and cha com (mixed with Vong village’s grilled rice). Made from beef, they have gio bo (mixed with some beef fat and peppers). Made from buffalo meat, they have cha trau (mixed with pork skin and dill leaves)… Uoc Le spring roll Familiar to pho – originally from Co family in Nam Truc – Nam Dinh but it is more famous in Hanoi, although spring roll comes from Uoc Le village, it is exceptionally well-known in Ha Noi. In fact, spring roll used to be one of the essential dishes of Hanoi people’s traditional feast “4 bowls – 8 plates” in special occasions like Tet, wedding parties, death anniversaries…Almost every popular spring roll store in Hanoi came from Uoc Le village, such as: Do Mang store (Hung Vuong street), Viet Huong store and Tan Viet store (Hue town), The “dwarf” lady and Mr. Dao’s store (Dai La street), Mrs. Tan’s store in Hom market, Phuc Loc store (Tran Khac Chan street, near Hue town); other spring roll stores in Bach Mai street, Tay Son street (near Dong Da mound), Tue Tinh street…There is a company which is professional in producing spring roll and traditional dishes located in Hanoi. The company owner is a Southern lady; she got married with a Uoc Le’s man and succeeded her husband’s family’s profession. Spring roll

We often see the picture of some women carrying big loads walking around Saigon streets. Even sometimes at night, we get to see them surrounding the loads into a circle, like a wall separates their world with the outside world; and there are 4 or 5 women sleep inside the circle. They are Quang Ngai women go to the big city to sell their homeland’s speciality: Com (grilled green rice) Quang Ngai grilled green rice has always been so popular; until now, its reputation still remains. Quang Ngai grilled green rice is apparently not less popular than Thanh Huong grilled green rice in Thai Binh, Northern Vietnam. According to Quang Ngai natives, Mo Duc grilled green rice is the best among other kinds. Usually in the beginning of December each year, when the late rice, summer crop (or gradual rice) in Tu Son, Vinh Thanh, An Long, Thach Tru (Mo Duc) are fully ripen, every road of the village resounds a joyful rhythm of people grinding the green rice. Grilled green rice is a special food which carries the country and the harvest time’s flavor. Almost every family in the countryside of Quang Ngai likes it. Especially to young children, the taste of grilled green rice has become an impressive memory; it would remind them of their hometown if by any chance, they move to other places. There are two main kinds of grilled green rice: sticky grilled green rice (com nep) and traditional grilled green rice (com gao). Com nep is made from sticky rice, has special taste. Com gao is made from different kinds of rice: hulled rice, summer crop… Quang Ngai grilled green rice has a unique characteristic: To be grinded to grilled green rice, rice first has to be wet; it is most convenient when flooded. Therefore, in winter, ripen rice fields in Quang Ngai are very likely to make grilled green rice. Since grilled

This yummy thick beverage is typically made out of coarsely ground dark roast coffee beans, which are grown in the highlands of Vietnam, combined with a bit of chicory. Coffee plants aren't native to the area, but French colonists introduced them to the region in the late 19th century. To the locals, a Vietnamese iced coffee is known as a 'ca phe da' or 'cafe da' and it is made using a specific recipe that has been around for ages. The traditional way to brew a cup of Vietnamese coffee is with the use of a special French-style drip filter that is made out of metal. To assemble the Vietnamese iced coffee, pour about two tablespoons of sweetened condensed milk to a standard size coffee mug (do NOT use evaporated milk). Then, deposit approximately two tablespoons of coffee to the base of the coffee filter before closing it and placing it on top of your mug. Next, pour one cup of boiling hot water from a carafe into the press which will then drip through the coffee grounds into the glass. If it's taking awhile for the water to filter through the press, this is perfectly normal. Keep in mind that it will not stream into the cup but rather drip into it. Once the coffee has completely brewed, stir to combine it with the milk and then pour the creamy mixture over a tall glass of ice cubes. When serving your Vietnamese iced coffee, you may want to include a long spoon in the glass as well to allow your guests to stir their drink if the ingredients start to separate.

Though this recognition of the dish has only occurred within the last two decades or so, the soup itself has been around since the early 20th century. Origin The starting point of Pho began in the northern parts of Vietnam near Hanoi in the Nam Dinh Province and more specifically in the villages of Van Cu and Dao Cu. Sold primarily from street vendors in the early morning and late evenings, Pho quickly became a widely sought after dish for all people residing in the villages and surrounding areas. After recognition of the huge Pho success, two fixed shops were set up; one was Vietnamese owned and the other was Chinese-owned and were both located in front of Bo-Ham tram stop. It wasn’t until the start of the Vietnam War in 1954 that Pho began to spread to all regions and parts of Vietnam where it was used to help easily feed the soldiers and refugees of this time. Worldwide Recognition The aftermath of the Vietnam War allowed for countless refugees to begin bringing Pho to other parts of the world such as other Asian countries, the United States, France, Canada and Australia. As the relation improvements between the U.S. and Vietnam were taking place, the increase of Pho shops on both the West Coast and East Coast were starting to take off, creating a Pho frenzy. How it’s Made Because Pho is made from mostly a combination of meats (beef or chicken) and broth the very first thing that must be done for the making of this delicious soup is to prepare the meat. For beef Pho, it’s usually customary to simmer the beef bones, charred onion and garlic along with the varying spices added into it. However for chicken Pho, you must roast the chicken and then proceed with