Enjoy cha ruoi in Hanoi

Cha ruoi is a popular meal in Hanoi when the autumn leaves turn yellow. 
Cha ruoi is not available all year round. Ruoi is a type of sand worm that can only be found from the end of September to the middle of October. The short season is why Hanoians regard cha ruoi as a special but expensive gift from nature.
There isadmirably a great balance between vegetable and meats, as well as a selectiveuse of spices to reach a fine taste. Vietnamese food can be considered one ofthe healthiest cuisines worldwide. 

Interesting facts about Vietnam food

Traditional Vietnamese cooking isappreciated for the freshness of the ingredients and for the minimum use of oilwhich makes this cuisine very healthy. Hardly do families use processed foodfor daily meals.


Taste of Tet:A tray of Tet dishes. — VNS Photos Hoang Ha.

Tet dishes have special significance as they reflect the Vietnamese tradition of each family member expressing their personal progress, happiness and professional prosperity through the tray of dishes.
But more importantly, children and grandchildren get a chance to sit with their parents and grandparents, no matter which part of the world they h Tau Gruel - from a Toxic Buld to a Specialty
There is something called Ha Giang interest containing enjoying au tau gruel, contemplating imposing mountains and chatting excitedly with the beautiful Mong girl in the market. The person who has not experienced this interest yet is considered never to visit this mountainous region before.

Ha Giang has a specialty that none of other places can have: au tau (ấu tẩu) gruel. Au tau is a type of wild bulb, looks similar to bulb of caltrop in the delta region that has hard, black, sharp cover.

Au Tau Gruel

The Miến Lươn is simple with vermicelli and crispy eel, broth and some fragrant herbs. Having the dish, we feel the eel meat is crispy and melting in the mouth. with the fragrance of herbs in the broth bowl. The hot bowl of Miến Lươn is suitable with the rainy days. However, the eel meat has the property of coldness; therefore it is very good to eat in hot days.

Bồn bồn, a wild plant first popular in Ca Mau, has since conquered southern Vietnam with its distinctive sweet taste

It would be a shame if someone visited the Mekong Delta province of Ca Mau and came away without trying dishes made from bồn bồn.
Bồn bồn (cattail, or bulrush) is a reed-like wild plant with long, firm leaves, olive-green, three-sided stems and drooping clusters of small spikelets. It usually grows in swamps or wetlands, and is known to be useful for land restoration and as an ingredient in food.
Some parts of Ca Mau Province are high in alum and are therefore not good for growing rice paddy, onlybồn bồn. Many families do grow the wild plant as a crop.

Bồn bồn salad with shrimp and meat
Bồn bồn salad with shrimp and meat is a popular dish
Hanoi Chicken Vermicelli Soup
Hanoi Chicken Vermicelli Soup (Bún Thang) originally comes from North, but already found a new home in many places in South, esp. in Ho Chi Minh City where has been considered as the largest food hub.

Hanoi Chicken Vermicelli Soup (Bún Thang) originally comes from North, but already found a new home in many places in South, esp. in Ho Chi Minh City where has been considered as the largest food hub. People now consider it as the Traditional Vietnamese Food. Easy to find this dish around the city.
Hanoi Chicken Vermicelli Soup
Vietnam is well known as a paradise of delicious dishes. Unlike English, Vietnamese prefers to eat vegetable rather than eat meat. Vietnamtourism.org.vn makes a list of popular vegetable in Vietnam for tourists to consult when visiting our country.

1. Water spinach- Morning glory ( rau muống)

Water spinach is the most common vegetable in Vietnam as the tropical climate creates favorable conditions for its growth and the veggie does not require much care. Used to be known as rustic veggie of the poor, water spinach has become an intergal ingredient in

Some Vietnamese cuisines such as sauteed garlic spinach. In the south, morning glory is often chopped into thin chips and eaten raw as salad or verved with many kinds of noodles. For most Vietnamese, water spinach is considered as important as rice in their daily meals.
Most Hanoi lovers hope to enjoy snack foods and their most iconic wintry dishes are nem chua ran (fried fermented pork), banh mi thit xien (grilled pork with toast), or banh chuoi (fried banana cake) when winter is coming. 

Tasting Snack Foods in Hanoi

The best food shop is a common thing to see formally dressed gentlemen sitting in low chairs for their breakfast bowl of pho—an interesting Hanoi eating style. But we are not talking about pho or bun cha, since these great dishes have been introduced to the world many times over. This beautiful city has a lot more to offer those who want to eat like a local.

Pieces of Nem chua are peeled from their banana leaf wrappings, skewered on bamboo, and grilled over charcoal. Customers sit on plastic chairs while eating and watch the bustle of the streets. The spicy, sour, sweet, and peppery flesh tastes especially apt in winter’s freezing air. This dish is especially popular among teenagers, who are lucky enough to remain undaunted by its somewhat oily nature.
The Central Highlands is the majestic highland with vast mountains and forests. It is also famous for delicious cuisines with special flavors.

Ruou can (tube wine)

Ruou can is a fermented rice wine produced in in mountainous areas like the Central Highlands or the Northwestern region. It is made of cooked glutinous rice mixed with several kinds of herbs (including leaves and roots) in the local forests. 

Tasting Banh Duc (Plain rice flan)

“Bánh đúc lạc” is the most popular in the north and it is considered one of the most rustic and simple cakes in Hanoi cuisine

Banh Duc (Plain rice flan)

It is considered one of the most rustic and simple cakes in Hanoi cuisine, but the way to serve it varies thanks to Hanoian gastronomists. “Bánh đúc lạc” is the most popular in the north.
The main ingredients are non-glutinous rice flour or corn-flour and peanut.
Once you reach Bai Chai City and Halong Bay, you are recommended that you take a journey down gourmet lane as you take a sample of the city’s delicious seafood selections.

Enjoy Lobsters When Visiting Halong Bay

When you think you have marvelled enough on the beauty of Halong Bay, then you have only satisfied one of your senses. Of course the landscape, the emerald sea, the more or less 2000 limestone karst and the beautiful junk boat cruises leave nothing but beautiful visual memories. World travellers say that if you want classical music and refined culture you go to Prague, but if you want amazing wonders of nature you go to Halong Bay. This was a fact recognized worldwide as Halong Bay was officially named one of the Seven Wonders of the World in 2012. On top of that, since 1994, the bay was already listed as a UNESCO World Heritage Site. But do you know that the perfect Halong Bay experience of your best Vietnam tours is more than what meets your eyes?

“Pau Po Cu” Corn Cake

The special “Pau Po Cu” Corn Cake is usually made in the 4th month and the 5th month of a year (according to the Lunar Calendar). The main ingredient of this cake is corn powder. When the corns still have the milk-like taste, they are cut, put in a special machine called “Bie Zu” (Bie means machine, Zu means to grind) and grinded without water. When the grinding process is done, we add water into the powder to make a stickier mixture. Next, we put the small pieces of that mixture on banana leaves before frying them on a boiling pan. The cooked cakes are then wrapped in banana leaves. The taste of the final product is beyond any description! When eating, we can feel the smell of banana and the taste of corn, as well as the softness and stickiness of each bite.

Trang Bang Rice Paper
Trang Bang is one of the lands on which people have been residing for the longest time in Tay Ninh. Nowadays, even though the old village has turned into a busy urban area, the local inhabitants are still able to preserve the traditional cuisines, one of which is the tasty Trang Bang Rice Paper dish.

 Located on a quiet alley on Cach Mang Thang Tam Road, District 3, Ho Chi Minh CityHoi An or Hoai Pho Restaurant with its space and décor reminds people of the peaceful scenery of old streets and the Hoai River running through the ancient town of Hoi An.
Hoi An is well-known for its pure beauty of an ancient and pensive town with the peaceful Hoai River. For this reason, when visiting the restaurant people will feel close and familiar with its space and architecture.

The gate at Hoi An Restaurant is similar to Ngo Mon (Moon Gate) in the Imperial Capital of Hue
Bread and wheat products occupy a unique position in the cuisines of every country on Earth. From Europe to Asia, Africa to America, everybody loves bread, and certainly, Vietnamese is no exception. Although bread made of wheat and rice flour is not the tradition dish, it plays an essential role in Vietnam daily life.

Banh Mi

Vietnamese baguette in the past
Vietnam has a long history as an agriculture country with rice being the main staple. Not until 1859 when the French colonials entered Southern Vietnam did bread appear widely throughout the country.
An imported food, bread speedily became popular and assimilated in Vietnam. The most apparent evidence is the shape of the bread, which is typically small and long. Vietnamese bread originally came from the bread made à-la- Françe!, the kingdom of bread, yet Banh mi in Vietnam was first made for the working class such as drivers, porters, blue-collar workers. That accounts for the reason why “banh mi Viet Nam” had the shape of a baguette instead of a bun or roll. With the shape of a baguette, it would be much easier for people to hold it by one hand and eat while working. Through times, the plain French baguette has adapted in various ways to become the present “Banh mi Viet Nam”.


Distinctive “Banh mi Vietnam”
The very first thing about “banh mi Vietnam” that amazes foreign travelers is that they can hardly find Vietnamese-style baguette in a shiny shop, in which cakes and fancy Western bread with pretty high price are displayed for sale.

Banh mi Vietnam can be purchased right at the roadside stalls or from the street vendors, in many the alleys of the city or even in the bus terminals and train station. Small freshly hot baguettes are kept warm in the red hot coal brazier; or inside the bamboo basket fully covered with a woolen blanket.
Not only foreigners feel nostalgic when hearing the voices of street vendors resounding on every alley ofHanoi “Crisply hot bread for sale! Crisply hot bread for sale” (Bánh mì nóng giòn nào!) but Vietnamese loves that as well.
Years ago, when Hanoi was quieter, the cry of the street vendors is considered a symbol of tranquility. Even now, it still invokes special feelings among Hanoians, especially those who come back to visit Hanoi after a long time living far away from the city. Those sellers have become a typical image of the good old days, of the past full of unforgettable memories.

“Banh mi Viet Nam” is also special for its diverse tastes. Those who have taken a bite of Vietnamese baguette will never forget the crunchiness of the crust since it is very light, airy and crispy. Bakers making Vietnamese-style baguette does not add butter, shortening or chicken fat. The dough contains only wheat, rice flour and quick-rise yeast. “Banh mi Viet Nam” has a pretty low price, only VND2000-VND3000 per loaf, which answers the question why Vietnamese rarely bake their own bread at home.
Vietnamese baguette is also very versatile, and it can be served any time of the day. Moreover, depending on their personal taste, people can enjoy their Banh mi in their own way: with fried eggs, liver pâté, mayonnaise or even condensed milk. There are many “versions” of “banh mi Viet Nam” that each area has its individually famous kind, which can even stunningly astonish Western travellers coming from the motherland of bread.

If you are keen on making your own Vietnamese bread, click here for the recipe of Banh mi Vietnam.

Source: vietnamfood.org
One of best delicious Vietnamese Street Food is Fresh Seafood. From the reason that Vietnam has a long coast from North to South, people can eat Seafood day by day. Many types of seafood from fishes to snails live in Sea of Vietnam. They can bring many delicious dishes for people especially young Vietnamese. Today, I will show you some photos about Cooking Vietnamese Seafood Dishes in many ways.

Firstly, best delicious Vietnamese Street Food about Seafood is Grilled Crab with Chili Sauce/Chili Powder.

Vietnamese Seafood

Next, it is Alive Oyster with Lemon dish

Fried Blood Cockle with Garlic and Chili Sauce dish

Fried Blunt Greeper with Coconut Syrup dish, att some sliced chili and Persicaria leaves

Fried Mussel with Green Pepper, Red Chili and Garlic dish, use with pepper salt and some lemon drops.

Fried Periwinkle with Garlic, Peanut and Tamarind Syrup dish, use with Persicaria leave and pepper salt with some lemon drops. If you love spicy, you can add some sliced chili.

Fried Sweet Snail with Hot Chili Sauce dish, use with Persicaria leaves

Grilled Ark Shell with Spring Onion and Peanut dish, use with Persicaria leaves, pepper salt and some lemon drops

Grilled Scallop with Quail Egg and Spring Onion dish, this is one of my favorite Vietnamese Street Food

Grilled Hard Clam with Fried Onion dish, use with pepper salt and some lemon drops.

Grilled Scallop with Cheese dish, ise with sliced garlic and Persicaria leaves.

Grilled Scallop with Spring Onion and Peanut dish

Oyster Hot Rice Soup with Lemon Grass and Spring Onion dish, if you get hungry, you should eat this dish first. And then, you can eat seafood. It can protect your stomach does not get hurt. 

Hard Clam Hot Rice Soup dish

Steamed Hard Clam with Lemon Grass dish, best way to eat this dish is in Rainy Days.

Steamed Quail Eggs with Pepper Salt and Lemon dish.

Finally but not last one is Grilled Squid with Chili Sauce. You can grill it when seller serve to you.

To sum up, there still has other Vietnamese Street Food about Seafood dishes in our Country. I will show you the way to cook them in next entry. Hope you have an amazing trip in Vietnam

                                                                                                                   Source: vietnamesefood.com.vn
To make it, get the intestine of triggerfish or tuna, ensuring it is large and fresh. 
Among them are fermented fish intestine and fermented squid

Unusual foods from Central Vietnam
Fermented squid eaten with boiled pork, herbs and vegetables
Central Vietnam may be a barren land but it has given the country many delectable food items.
Among them are fermented fish intestine and fermented squid.
There are some kinds of fish whose intestines too are delicious. Tuna, for instance. But normally you would expect the intestine to be cooked and eaten just like the flesh. But, strangely, the intestine is turned into a delightful paste in Binh Dinh Province.
To make it, get the intestine of triggerfish or tuna, ensuring it is large and fresh.
It is not necessary to wash it because it is not dirty and does not contain any toxic substance. But remove the gall bladder to make sure the paste is not bitter. With a sharp knife make a delicate cut to drain the viscous substance inside.
Then cut it into small pieces, put in a container or glass jar, and add salt, with one portion of salt for two portions of intestine. Cover the jar tightly and put it in the sun for three to seven days. The intestine shrinks and becomes a paste.
Fifteen days later, after soaking up the salt, it produces a dark liquid. It takes another two to three months to get the extract, which no longer smells fishy. Throw away the intestine and use only the thick sauce.
It is tasty and fragrant, delicious when eaten with hot rice, vermicelli, bánh hỏi (fine rice vermicelli), or bánh cuốn (steamed rice rolls).
To make it even tastier, put a pan over low heat, add some oil and chopped garlic for fragrance, and then the sauce. Stir it well and add some sugar and seasoning to get a greasy dark sauce that smells good. You can add chilli to make it spicier.

Fermented squid
Cuttlefish paste is made in a similar manner. Choose fresh fish with firm flesh, and wash but not clean its intestine.
To prepare the paste, a specialty of Quang Ngai Province, mix one bowl of salt with three bowls of the intestine, mix well, and put in a container.
It ferments and usually turns black because of the internal ink bag. It is advisable not to discard the bag because locals think it is the extract of the squid. If it is removed, the fermented squid turns lighter but also less tasty.
The fermented squid can be eaten raw, but the texture is somewhat tough. So people often chop it into small pieces and put it in a bowl of chopped ginger, chili, and garlic. Then, add some chopped pineapple and one will have delicious sauce. It is eaten with hot rice and herbs and vegetables.
If you don’t fancy raw fermented fish intestine or fermented squid, add pork belly and braise to get a delicious dish.
Mix the pork belly with the paste, add some seasoning and sugar, then put in a pan over low heat. Braise until the meat soaks much of the paste and the latter turns thicker.
Tam rice
Originated from Dien Bien, Tám Rice is a famous speciality of MuongThanh Valley. No matter who you are or where you come from, in Dien Bien, you would be just as amazed by this wonderful dish as the local people and other travellers.

Com tam (Tam rice)

Tám Rice in Dien Bien has become well-known for a long time. Grown naturally, the rice typically has 4.5mm to 5mm long seed, each of which is as transparent as water and as fragrant as a flower.
When cooking, we have to pay great attention so that the rice is moderately soft. Thus, the rice would not get hard when it cools down, or break down when we have it with soup. Eating a well-cooked bowl of Tám Rice, you would not only satisfy yourself with the gentle taste of the rice but also conjure up in your mind the images of TayBac forests and mountains.

Source: vietnamfood.org
Sour soup (Canh chua)
Canh chua (Sour soup)
Sour soup (Canh chua)

“Canh chua” (literally "sour soup") is indigenous to the Mekong Delta region but has spreaded widely to other part of the country. It is typically made with fish from fresh water, pineapple, tomatoes, and sometimes other vegetables such as okra or peppermint, and bean sprouts, in a tamarind-flavored broth. Canh chua is garnished with the lemony-scented herb “ngò ôm” (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs to lessen the strong flavour of fresh fish. Depending on the specific variety of “canh chua"; these other herbs may include” rau răm” (Vietnamese coriander), “ngò gai “(long coriander), and” rau quế” (Thai basil).
The sour taste of the soup can come from various sources such as pickled vegetables, fresh fruits like tamarind, sour leaves or vinegar. They are mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the fruit seeds and other solids, which are discarded) is then added to the soup.
There are many types of “canh chua” but the idea are similar. Some Canh chua can include baby clams or ribs instead of fish or meat balls. Canh chua is best served cool during the over-heated summer ofVietnam.
Indian taro cooked with mullet (Canh dọc mùng nấu cá quả)
In preparation stage, we choose required ingredients including: mullet, a bunch of Indian taro, tomatoes, onion, red chilli, tamarind, dill, a spoonful vinegar, “nước mắm”, salt and pepper. Fish is washed carefully with salt water and vinegar then chopped into several small chunks. Indian taro is peeled, carefully washed, sliced into small pieces, soaked in salt water for 30 minutes and then pressed to remove resin. Tamarind is peeled and thinly sliced.
Firstly, fish is fried until its colour changes into yellow. Afterwards, we mash spring onion and chilli together using a mortar and pestle or blend them with a blender. Then we heat oil and stir fry mashed spring onion and chilli mixture in the pot until fragrant. After that, we add slices of tomatoes, a little “nước mắm” and cook until fragrant and soft. In the next step, we add fried fish and a desirable amount of water into the pot. Tamarind is then added. If you want more sour taste, you can always add some vinegar later.
The deep skillet is boiled for 30 minutes, until bubbly before Indian taro is added. Finally, we add dill and green onion to garnish. This type of canh chua is best served with fresh lettuce or steamed rice.
Source: vietnamfood.org



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