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Culinary experts’ book about sweet dishes in Huế style released

February 11, 2021 by vietnamnews.vn

The cover of Hoài Niệm Mứt Tết (Vietnamese Sweet Dishes served in Lunar New Year), a book featuring homemade mứt in Huế style served by Vietnamese families during the Tết holiday. The authors are Nguyễn Thị Phiên and Đỗ Thị Phương Nhi, female culinary experts from Huế City. The book has been released by the Việt Nam Women Publishing House. (Photo courtesy of the publisher)

By Thu Anh

HCM CITY — A book featuring Vietnamese sweet products or mứt by Nguyễn Thị Phiên and Đỗ Thị Phương Nhi, female culinary experts of Huế City, has been released by the Việt Nam Women Publishing House.

The book, titled Hoài Niệm Mứt Tết (Vietnamese Sweet Dishes served in Lunar New Year), features homemade mứt in Huế style served by Vietnamese families during the Tết holiday. Traditional sugared kumquat, lotus seeds, coconut, squash, soursop and sweet potato are highlighted.

The book includes recipes by the authors who use simple and lively language to express their knowledge and feelings about Vietnamese culture and lifestyle through food. Photos of mứt are also included.

“Our book, Hoài Niệm Mứt Tết , features our love for Vietnamese food. Each dish of mứt that we introduced in the book represents our memories on our grandmother and mother who educated our siblings to love and keep our tradition of cooking mứt every Tết,” said author Đỗ Thị Phương Nhi, at the book launching event in HCM City in early January.

“Traditionally, Vietnamese like mứt preserves during Tết. They believe the sweet flavour will bring good luck in the New Year.”

“For readers who have not experienced the sweet taste of mứt , we hope our book leaves a fresh impression, and new and useful information about Vietnamese dishes,” she said.

Nhi and Phiên, who work for tourist schools and cultural centres, have offered cooking courses for many Vietnamese and foreigners.

They released Món Ngon Xứ Huế (Best Dishes in Huế Style) and Món Ngon Xứ Huế – Hue Delicacies, two books featuring delicious dishes from Huế, in HCM City in 2018 and 2019.

Huế is known as the home of about 1,700 of the country’s 3,000 dishes. (Photo courtesy of the publisher)

Food capital

Local authorities from the central province of Thừa Thiên-Huế last year launched a plan to make Huế the food capital of Việt Nam. Under the plan, Huế cuisine will have its signature dish, and the city’s specialty dishes will get their own trademarks. Authorities, researchers and businesses will work closely to develop the brands.

The city’s government has worked to carry out the first steps and has earned a warm response from residents and people who love Huế food around the world.

The province’s Department of Tourism has signed a co-operation memorandum with Đại Nam – Thái Y Viện, a local company focusing on areas like food and tourism to introduce Huế cuisine. Restaurants and eateries around the city serving authentic Huế dishes are encouraged to put up signature boards for visitors to recognise them.

Many forums, conferences and talks highlighting the food culture of Huế, the former imperial capital of Việt Nam, have been organised to develop tourism.

Tour programmes offering visitors a chance to taste and explore local cuisines have been launched. Tourists will be able to visit lagoons and farms, and traditional markets where ingredients for local dishes are harvested and offered. Then, they will observe the preparation and cooking process. They will also learn about Huế’s gastronomy by sampling local folk-style, royal-style and vegetarian dishes.

A food museum with study and display areas and a zone for watching culinary performances and buying food will be built.

Trần Hữu Thuỳ Giang, deputy director of the Tourism Department, said that local authorities are working with partners from HCM City to build a museum for Huế food. “Building a museum for Huế gastronomy is a must. We hope the museum will help visitors learn about Huế culture and lifestyle,” he said.

“Huế is a food paradise where you can buy a delicious dish for only US$0.50,” said Vietnamese-American Hoàng Huyền, who visited Huế last year.

“I like chè (sweet soups) in various flavours such as green bean, fruit and corn, or all mixed together. A bowl costs VNĐ10,000 ($0.40).”

Besides chè , Huế has many kinds of sticky rice dumplings, including bánh bèo and bánh bột lọc , that visitors should not miss. C ơm h ến ( oyster rice and noodles) and bánh canh (thick noodle soup) are among the must-try dishes.

Many vendors and roadside stalls offer unique Huế dishes late at night.

The capital of the country under the last monarchy, the Nguyễn Dynasty (1802-1945), Huế was a centre of Vietnamese gastronomy as top chefs from different regions moved there to serve the royal family. Today, the city is known as the home of about 1,700 of the country’s 3,000 dishes. — VNS

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Unique dishes in the upland area of Lam Binh

July 1, 2020 by en.nhandan.org.vn

At Nam Dip homestay in Lang Can commune, tourists are treated with an authentic traditional meal of Tay ethnic group, prepared by the host. Notably, the food is not served in bowls and dishes as usual but in bamboo trays covered with green banana leaves.

According to young man Chau Thanh Nga, the owner of Tai Ngao homestay, one of indispensable dishes in a local meal is salad of the ‘don’ vegetable.

Growing in the forest, ‘don’ is a plant of the fern family. The cook first boils the vegetable in water to eliminate its slime, and then seasons it with sweet and sour spices and adds some ground peanuts on top.

Other highlights of the meals are grilled pig, which is seasoned with fermented rice and ‘doi ’ indigenous seeds, and boiled duck, which is dipped into a sauce made from a broth of sliced Vietnamese coriander, salt, pepper and chili powder.

This is in addition to bamboo shoots stuffed with minced pork and green onions, and eggs fried with the ‘ hoi’ vegetable. In Vietnamese, ‘hoi’ means smelly. True to its name, the fresh ‘hoi’ vegetable is foul but the smell disappears and it tastes delicious after being cooked. The vegetable is also an effective medication to protect the kidneys and the excretory system.

Signature dishes in the Tay ethnic community also include buffalo skin stirred with fermented bamboo shoots, and grilled ‘bong’ fish, which is served with rice paper, fish sauce, vegetables and herbs.

Filed Under: Uncategorized vietnam news, vietnam business, vietnam travel, vietnam culture, vietnam sports, vietnam politics, hanoi, saigon, ho chi minh city, apec, da nang, hue, hoi an, ..., disputed upland area of the middle east, labrador hollow unique area, upland game hunting area, unique pasta dishes

Vietnamese dishes add appealing flavour to Army Games 2020

August 27, 2020 by en.nhandan.org.vn

At the Alabino training ground on the outskirts of Moscow, which is now hosting the Field Kitchen contest, visitors had the opportunity to savour traditional dishes from each of the participating countries.

Field Kitchen is among the 11 categories of the competition that Vietnamese teams are taking part in.

Since Vietnamese armed forces’ chefs first attended the Field Kitchen contest, the Vietnamese pavilion has attracted crowds and won much appreciation from the visitors.

The visitors can not only witness the Vietnamese military chefs show off their cooking skills, but they can also taste signature flavours of Vietnam.

Particularly the Vietnamese Field Kitchen team received huge welcome from Overseas Vietnamese in Russia and visitors for the dishes they presented during the opening day of the Games on August 23.

Colonel Pham Van Khao, head of the Vietnamese Field Kitchen team said that in its first debut at the competition in 2018, the team prepared 100 spring rolls and bowls of Hanoi’s ‘ pho’ , which was enough to serve visitors as the Vietnamese dishes received much praise and interest.

Learning from the experience, in the 2019 edition, the team treated visitors to a delicious feast with more than 350 spring rolls, hundreds of portions of ‘ Bun cha Ha Noi ’ (Hanoi’s rice noodle served with grilled pork), bo sot vang (Vietnamese beef stew in red wine sauce), egg coffee, Thai Nguyen Province’s tea products, and Hai Duong Province’s green bean cake.

The highlight of the team’s menu at this year’s event are ‘ Cha gio’ (Vietnamese sausage), and ‘ banh nep ’ (sticky rice dumpling which is a popular traditional cake made by locals in Vietnam’s northern region). Hearteningly, the two tasty dishes were selected by the organising board to be served to a high delegation of the Russia’s Ministry of Defence.

“We are glad and proud of the warm sentiment and appreciation of the visitors toward our team, which motivated us to prepare more savoury dishes for the closing day of the Games,” said colonel Pham Van Khao.

The Vietnamese pavilion has attracted crowds and won much appreciation from the visitors (Photo credit: Van Pham)

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Ha Long hand-made squid paste: A delicacy of Quang Ninh province

October 14, 2020 by en.nhandan.org.vn

The main ingredient to make the dish is big fresh squid caught in Ha Long’s waters, which weigh from 1.5 kilogrammes to 2 kilogrammes each. Other kinds of squid cannot result in squid paste as chewy and tasty as that made from Ha Long squid.

After being cleaned, the squid is seasoned with “secret” spices and hand-pounded until the mixture becomes a fine paste. The paste is then spread on the tray and let freeze for two hours before it is shaped into cookie-like cakes to preserve the intrinsic crunch and chewiness.

Finally, the mall flat cakes are deep fried in oil until they turn an even yellow colour on both sides.

According to squid paste making shops in Ha Long City, the secret to the distinguish taste of dish is adding a proper amount of sticky rice powder into the mixture, which helps the cakes to be firmer without being friable.

The cook must also keep a close watch on the temperature of the oil during the frying process. If the temperature is too low, the cakes will be scrapped. If it is too high, the cakes will be over cooked and dry. A perfect squid cakes must be well-yellow in its look while juicy on the inside.

A kilogramme of squid paste is sold at a price of between VND350,000 and VND400,000.

Nguyen Thi Thoan, owner of Thoan Squid Paste Shop – one of prestigious and time-honoured squid paste making shops at Ha Long Market, said that the hand-pounded squid paste can keep the distinct taste and aroma of the dish than machine-made ones.

Her shop had paid great attention to ensuring food hygiene and safety in every step of production while looking for ways to improve the products’ packaging and design. Her products are also vacuum packaged to make it easier to transport outside the city.

Due to the meticulous making process, Ha Long squid paste is considered one of the most famous specialties of Ha Long City and Quang Ninh in general. This dish was voted in the list of Vietnam’s top 50 delicacies by the Vietnam Record Organisation (Vietkings).

Visitors sampling the dish are impressed by its richness and deliciousness, and they all agree that squid past is undoubtedly a signature dish of Quang Ninh.

Ta Thi Muoi, a tourist from Hanoi, said that every time she takes a working trip or a vacation to Ha Long, she always buys a few packages of squid paste for her families and friends.

She added that the flavour of Ha Long squid paste is distinguished from those made in other localities thanks to its crunchy, chewy texture and fragrant aroma.

The main ingredient to make ‘cha muc’ is big fresh squid caught in Ha Long’s waters.

After being cleaned, the squid is seasoned with “secret” spices and hand-pounded until the mixture becomes a fine paste.

The paste is then shaped into cookie-like cakes and deep fried in oil.

The flavour of Ha Long squid paste is distinguished from those made in other localities thanks to its crunchy, chewy texture and fragrant aroma.

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All-You-Can-Eat à la carte Dim Sum at Shang Palace

January 6, 2021 by www.vir.com.vn

all you can eat a la carte dim sum at shang palace
Enjoy a festive dim sum dinner at Shang Palace

In January 2021, enjoy unlimited a la carte Dim Sum for only VND388,000++ ($16.90)per guest (minimum of two guests per order).

Book now until January 31, from 10.30 am to 2pm, Monday to Saturday, except Sundays and public holidays.

Renowned as one of the finest restaurants in the city since 2007, Shang Palace is an integral part of Ho Chi Minh City’s heritage and culinary landscape.

The restaurant has become an illustrious dining destination for residents and tourists alike. Centrally located in a tranquil area in the District 1, this is an ideal venue to entertain corporate guests, celebrate festive occasions, and catch up with friends.

The fine-dining restaurant, with enthusiastic, professional, and experienced staff, boasts heavenly Cantonese cuisine and welcomes guests back year after year.

An extensive menu, featuring many signature dishes from Beijing Roasted Duck, live seafood to 50 Dim Sum delights, all prepared without MSG is sure to enchant even the most discerning gourmet.

By Thai An

Filed Under: Uncategorized Shang Palace, Dim Sum, restaurant, hospitality, Ho Chi Minh City, Hotels & Restaurants, Shang..., All you can eat Dim Sum, Dim Sum All You Can Eat, dim sum palace, dim sum las vegas

‘Pho’ – a Hanoian’s exquisite cuisine

February 7, 2021 by hanoitimes.vn

The Hanoitimes – The simple yet exotic delicacy of piping hot noodle soup with beef has captured the heart of many culinary connoisseurs locally and internationally.

A simple pleasure

The weather turns harsh, the chill of winter penetrates, and it is to soups and stews and comforting ritual meal we turn with gratitude. And it’s the time for Hanoi Pho , which basically is a series of variation’s on beef noodle soup, and has been described as the national dish of Vietnam.

A bowl of Pho in a restaurant in Ly Quoc Su Street. Photo: Bich Hoi

“Your order upon arrival: a bowl of rare or well-done beef Pho , with or without onion and, of course, no seasoning. A few minutes later the Pho is served at your table. The ritual begins. Squeeze in some lemon, add chilli and pepper, then mix the soup with your chopsticks. Bring the bowl level with your mouth and start to eat while drinking the broth with a porcelain spoon.”

“After finishing your Pho, pay for it on your departure, then take the traditional toothpick and move to the tea shop next door for a cup of green tea or coffee. Now, you are ready to start the new day.”

A leading expert of Vietnamese spices, Chef Didier Corlou, wrote these words about Pho in his cookbook. “People should first sample a bowl of the rice noodle soup with beef before going on to discover the mystery of Vietnamese culinary,” he recommended.

Pho could be found in luxurious Pho eateries or cheap-eat Pho stalls in the streets or markets.

But Chef Didier Corlou, who has nearly 40 years of cooking experience and has been in Vietnam for more than 30 years, is just a “latecomer” in the journey of discovering the dish that is considered the “national soul” of Vietnam.

In the 1940s, pho was already very popular in Hanoi. Renown Vietnamese writer Thach Lam used to write on a book entitled “Hanoi’s 36 streets” that “Pho is a special gift of Hanoi, not only Hanoi has, but it is because only Pho in Hanoi is delicious”.

The special food that “its aroma alone is enough to chase winter from the soul” begins with the steaming of beef shinbones in a huge cauldron until the gelatinous consommé is concentrated – this takes about 24 hours. It is then spiced up with a dedicated balance of herbs, spices and salts.

When you place your order, the cook add slices of raw, cooked or sauté beef (depending on the order) to a bowl of the broth, on top of rice noodles, then sprinkles it all with sliced onion, chopped green onion and fresh coriander.

Not only an ordinary meal

Diners are patiently waiting for their Pho orders. Photo: Bich Hoi.

Unlike other Hanoi specialties, eating Pho is a very common habit to Hanoian. Its popularity is explained by its usefulness, Pho can be a good start to the day, a quick meal during lunch or a really heavy meal for dinner.

In Hanoi, the Pho at any ‘Pho Ly Quoc Su’ stalls are worth trying once that any visitors to the capital should not miss. The Ly Quoc Su Pho’s owners may have its own reason to be so self-conceited. The brand of Pho Ly Quoc Su is the unique one in Hanoi which has keep the traditional Hanoi Pho original recipe since the years of 1948-1949. The host seems to be over fastidious about Pho spices.

Warning. There will be a long line of Pho eaters waiting in queues for being served at any Pho Ly Quoc Su in Hanoi.

They might not take dumpling, sponge cake or other foods, but they must take at least a bowl of Pho more than once or twice a week for their whole of life.For Hanoian, Pho not only a food that helps to fill stomach but is a cultural habit that is rooted in each mind.

They are willing to wake up earlier in the morning to wait patiently for a bowl of Pho in some famous stall then happily claim as one of their most important gratification of the day. One Pho’s fan has found the best Pho for him, he may be the most faithful client of this Pho stall for the remainder for his life.

And the last but not least, do not ne hestitant of the tiny and simply Pho stalls or you will miss your chance to test the real original Hanoi Pho that not to be found anywhere else on the earth.

Filed Under: Uncategorized Hanoi specialty, Hanoi dishes, Hanoi Pho, Pho - noodle soup with beef, Vietnamese national dish. Hanoian's exquisite cuisine, Naj Exquisite Thai Cuisine

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