Top cuisine in Ha Long

Nem rán (Spring roll)

The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew's ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavours of onion and pepper). Papaya and a few fresh scented vegetables are added.

Steamed Bun (Bánh bao)

Steamed bun dumpling that can be stuffed with onion, mushrooms, vegetables, etc. Banh bao is an adaptation from the Chinese baozi to fit Vietnamese taste. Exclusively vegetable banh bao are also available. Vegetarian banh bao are popular food in Buddhist temples. Typical stuffings for banh bao include slices of marinated "xa xíu" (from Chinese cooking) meat, tiny boiled duck eggs or quail eggs, and pork.


Recipes - 1/2h prepare- 30- 40 buns

Ingredient:

Dough
4 cups self rising flour
1 cup milk
3/4 cup white sugar

Filling
2 links Chinese sausage, thinly sliced
5 hard-boiled eggs, cut into 1 ", pieces
1/2 lb barbecued pork (optional)
2 lbs ground pork
10 dried shiitake mushrooms
1 onion, finely chopped
3 tablespoons oyster sauce

Vietnam recipes, Vietnam cuisine: fesh MilkVietnam recipes, Vietnam cuisine: FlourVietnam recipes, Vietnam cuisine: dry shiitake mushrooms, nam huong kho

How to cook

1. Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
2. Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
3. Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
4. Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

Top cuisine in Hoi An

Cao lau Hoi An (Hoi An vermicelli)

Cao lau noodles are carefully made from local new rice not stocked one. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling. In addition, meat used to prepare for Cao lau must be loin or trotter.

Dry pancakes used must be thick and have much sesame. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

My Quang (Quang soft noodle soup)

Similar to rice noodle and chicken or pork soup (Hu tieu), My Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs. There is also noodle for vegeterians.

Quang soft noodle soup tastes best when being served with a variety of herbs, such as mint leaves, houttunya, cabbage, onion, coriander, banana flower and so on. A bowl of Quang soft noodle soup is normally dressed with pieces of banh trang (also called baked rice paper), roasted groundnuts, shrimp or pork, which look very tasty.

Coming Quang Nam, you are easy to see many Quang noodle small restaurants along 1A National Road always crowded such as Binh Nguyen chicken noodle (Thang Binh district), Ky Ly chicken noodle (Tam Ky town), Cay Tram shrimp noodle (Nui Thanh province), Cam Ha beef noodle (Hoi An town)...

The best My Quang is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare, My Quang has been dominant in almost all of culinary markets in the Central provinces and expanded to Ho Chi Minh City with a high qualification of a Quang Ngai's specialty.

Lau mam (Mixed vegetable and meat hot pot)

At present, Lau mam folk dish in the past hundred years - become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish.

Substances to prepare for Lau mam, including fresh food-stuffs such as snake-head fish, "keo" fish, pork, peeled shrimps, eel, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple, straw mushroom, bean sprouts, chilly, etc.

When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling. Lau mam roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.

Top cuisine In Da Nang City

Cua rang muoi (Fried salted crabs)

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.
At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.

Recipes: Crabs in Garlic and Pepper Salt Recipe (Cua Rang Muoi)
Ingredients :Serves 4

2: Crabs, about 1.5 kg
3 tablespoons: Cooking oil, for deep frying
1 tablespoon: Garlic, finely chopped
1/2 teaspoon: Annatto seed oil
1 teaspoon: Spring onion (scallion), finely chopped
125 ml: Chicken stock or water
1/2 teaspoon: Salt
1 teaspoon: Sugar
1/2 teaspoon: Ground white pepper

Method:

Clean crabs. Pull top shells off crabs and remove feathery lungs. Rinse.
Pull off triangular-shaped shell on the underside and rinse crab again.
Twist off claws and crack. Cut crabs in half.
Heat oil in a wok and deep fry crabs over high heat for 10 minutes.
Remove and drain well.
Leaving 1 tablespoon oil in the wok, stir fry garlic until fragrant then return crabs to wok and stir fry for about 5 minutes.
Add remaining ingredients and stir fry for a few more minutes until crabs are well-coated in sauce.
Remove from heat and serve.

Món ốc (Snail dish)

Snail dish is a popular but unique dish of Hanoi people. It is easy to order some dishes like snail steamed with ginger leaf, gingered snail, snail sauted with carambola, snail boiled with lemon leaf, snail steamed with Chinese herbs, and so on, in many small restaurants, restaurants, and even hotels.

However, vermicelli and snail sour soup is the most attractive to young ladies because of brittleness by snails, the slightly sour taste by snail soup, and hot by chilly boiled down, making even gorged people keep eating.

Ca nuong trui (Bare fried fish)

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish.
As serving, use hand to remove the burned fish scabs. Fish will become as white as chicken. Place the hot fish on a lotus leaf, take up each piece of fish and dip it in peppery salt, squeeze with some lemon drops, roll in fig leaf or sesame young shoot to experience the dish. Bowl and chopsticks are not necessary. At home, the dish can be served with dry pancake, soft noodle soup and vegetables. Ca nuong trui is a dish that accompanies drinking. It is popular and exciting.

Recipes of Ca Nuong Trui Chay (Bare fried vegetable fish)

Ingredients:
2 packages frozen vegetarian fish (white color or in seaweed sheet, available at health food stores), thawed
1 Tablespoon butter or margarine
Crushed roasted peanuts (to sprinkle over fish for flavor, the amount is optional)
Spring roll wrapper (rice paper wrapper, prefer “Rose” brand)*
1 head Romaine lettuce, washed
1 bunch Chinese chives*, washed
1 bunch cilantro, washed
1 bunch laksa leaves*, washed
1 bunch fresh mints*, washed

Soya bean curd sauce ingredients:
1 Tablespoon olive oil
4 oz or 3 stalks lemongrass*, minced
1 can (8 oz.) crushed pineapple
1 bottle (8 oz.) wholegrain soy sauce*
¾ cup canned Coco Rico coconut soda* (open and set aside for half an hour)
2 Tablespoons creamy peanut butter

* Available in Asian markets

Directions:

Soya bean curd sauce:

1. Preheat a medium saucepan on medium heat and add in the olive oil. Stir-fry the minced lemongrass until partially golden. Add the crushed pineapple and stir quickly. Shake up the bottle of wholegrain soy sauce and pour into a saucepan.
2. Turn to high heat to bring the sauce to a boil. Then lower heat and add in the Coco coconut juice. Bring to a boil again. Add the peanut butter and stir well. Remove from heat and let cool. Add the fresh sliced chili peppers to make it tastier.

Baking the vegetarian fish:

1. Preheat the oven to 400° F for 10 minutes. Coat the vegetarian fish with the soft butter or margarine and place it onto a baking dish. Put in the oven and bake for 10 to 15 minutes. Remove from oven.
2. Place the baked veggie fish on a plate and sprinkle the crushed peanuts on top.

Spring roll wrapper:
Dip the spring roll wrapper into warm water, and place on a big plate.

Decoration:
{Wrap the vegetarian fish, the lettuce leaves, and the fresh herbs with the spring roll wrapper. Dip into the soya bean curd sauce for zesty flavor.

Top cuisine in Hue

Bánh bèo xứ Huế (Hue bloating fren-shaped cake)

Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having Banh beo in a green garden while listening to Hue folk song coming from the Perfume River.

Recipes: Hue bloating fren-shaped cake with shrimp and scallion oil (bánh bèo man)

Makes 32 pancakes, serves 4 as a starter

For scallion oil:
2 scallions, white and green parts, thinly sliced ( 1/2 cup)
2 tablespoons canola or other neutral oil

For batter:
1 cup rice flour, any Thai brand from an Asian market (Note: Do not use glutinous rice flour)
3 tablespoons cornstarch
3/4 teaspoon salt
1 1/2 tablespoons canola or other neutral oil
1 3/4 cups water

For shrimp topping:
1/3 pound medium shrimp, peeled and deveined
2 pinches of salt
1 tablespoon canola or other neutral oil
1 tablespoon finely minced shallot
Pinch of sugar
2 pinches of white pepper
1/2 teaspoon fish sauce

For sauce:
2 tablespoons sugar
1 1/2 tablespoons unseasoned Japanese rice vinegar
1/3 cup water
2 tablespoons fish sauce
1 Thai or serrano chile, thinly sliced (optional)

To make scallion oil: Have scallions ready in a small bowl so they may be quickly added to the oil. In small saucepan, heat oil over medium heat until hot. To test, drop in a scallion slice; it should sizzle on contact. Add scallions and stir immediately to expose them quickly to the oil. When scallions have collapsed and are soft, after about 30 seconds, remove from heat. Transfer scallions and oil to a small heat-proof bowl and let cool completely.

The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using. Makes about 1/4 cup.

To make batter: In a bowl, stir together rice flour, cornstarch and salt. Make a well in the center, pour oil and water into the well, and whisk together to produce a thin, smooth batter. You should have about 2 cups batter. Let batter rest for 30 minutes.

To make topping: In small saucepan, combine shrimp and salt with water just to cover and bring to boil over medium heat. Cook about 8 minutes, or until all water has evaporated. (This intensifies flavor of shrimp.) Transfer shrimp to small bowl and set aside to cool for 10 minutes. Transfer shrimp to a mini food processor and process to a minced, fluffy texture. Or mince by hand using a knife. Return shrimp to bowl.

In small non-stick skillet, heat oil over medium heat. Add shallot and saute about 1 minute, or until fragrant. Add shrimp and stir to combine. Sprinkle in sugar, pepper and fish sauce. Continue to cook, stirring, 3 to 4 minutes to dry shrimp, lowering heat when bits of shrimp pop. Shrimp are done when they look crumbly and are brilliant orange. Transfer to bowl and set aside until ready to use. (Shrimp may be prepared up 3 days in advance, cooled, covered, and refrigerated. Bring to room temperature before using.)

To make sauce: In a small bowl, combine sugar, vinegar, water and fish sauce and stir to dissolve sugar. Taste and make any adjustments to create a light, slightly sweet sauce. Add chile and set aside until serving time.

To cook pancakes: Fill bottom section of steamer halfway with water and place steamer tray on top. Bring water to rolling boil over high heat. Nearby have ready the batter, a ladle, a small knife or metal spatula and serving plates for holding the pancakes.

Make pancakes in batches. Have ready about 8 small dishes, each about 2 1/2 inches wide and at least 1/2 inch deep. Put dishes into steamer tray, placing them away from the edge where condensation collects. So that batter will set quickly, cover steamer and let dishes preheat for 2 minutes. Remove lid carefully. Do not let condensation drip into the dishes. Ladle batter to a depth of 1/4 inch into each dish (about 1 tablespoon batter.) Replace lid and steam 3 minutes, or until pancakes are shiny and firm and have a shallow indentation in center. Reduce heat to low and wait for steam to subside before lifting lid, and then lift it away from you carefully to avoid condensation dripping onto the pancakes. Use metal tongs to transfer dishes to counter. Let pancakes cool 2 minutes. They will firm up slightly.

To unmold: Dip tip of knife (or spatula) in water and run it along edge of a pancake to loosen it. Use your fingers to gently pry pancake from dish, and then place it on a serving plate. Repeat until you have unmolded all the pancakes. The finished pancakes resemble tiny white plates.

Return steamer to a boil over high heat. Give the dishes a quick rinse and wipe before returning them to the steamer tray for another batch. Repeat until all batter is used. (Cooled pancakes may be covered with plastic wrap and kept at room temperature up to 8 hours.)

To serve: Fill indentation of each pancake with a generous 1/2 teaspoon of shrimp topping and dot with a generous 1/4 teaspoon of scallion oil garnish. Serve with the sauce. The best strategy for eating the pancakes is to use chopsticks to scoot one onto a soup spoon and then drizzle on some sauce.

Cơm hến sông hương (Perfume River mussel cooked rice)

Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the Perfume River to have the original Com hen. However, you can find out the dish on some streets in Hue City. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc.

Com hen is always attractive to many customers because it is tasty and, at the same time, economic to anybody.

Bún bò giò heo (Beef and fork soft noodle soup)

Preparing Bun bo gio heo is very skillful. Pig leg is clean-shaved, chopped into even slices with adequate bone, meat and skin, mixed with lean beefs, and soaked with salt, pepper, fish sauce, dry onion and spices.

Bun bo gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving. Bun bo gio heo is delicious anytime you have it. You could enjoy this specialty of the Central region on Hue City.

Recipes: Bun bo gio heo (Beef and fork soft noodle soup).

For: 10 persons

Ingredients:
- 1kg pork leg
- 1kg beef
- 2kg pork or beef bone
- 1.5kg vermicelli noodles
- 40 stalks lemon grass
- 10 chillies, fresh
- 1 bunch perilla
- 1 bunch cockscomb mint
- 1 bunch of Asian basil
- 200g green bean sprout
- 100g dried spring onion
- 200g green onion
- 200g banana flowers, thinly sliced
- lime, sugar, salt, fish sauce, garlic, dried tamarind,bamboo shoots, shrimp sauce, dried chilli powder.


To prepare:
- Soak pork in salt, roll and tie with bamboo.
- Slice beef and place with pork and bone in water – bring to boil and strain.
- Crunch lemon grass and crush white stalks.
- Wash banana flowers and thinly slice, then soak in water with dash of lime for 15 minutes.
- Wash chilli, sprouts and onion, then thinly chop onion.

To cook:
- Bring to boil five litres of water, add lemon grass, chilli, beef, and pork and return to the boil.
- Remove and allow to marinate for 90 minutes, then simmer in open pot after setting aside meat.
- Flavour with fried onion, chilli powder.
- Then mix fish sauce, sugar, lime juice, and crushed garlic to make serving sauce.
- The dish is also usually served with shrimp sauce added with lime juice and fresh chilli.

To serve:
- Thinly chop beef.
- Untie pork from bamboo slats and slice.
- Serve with chopped onions and cover with stoc.

Top cuisine In SaPa

1. Peach Flower (Hoa Dao)

The peach flower plant grows only in North Vietnam. It is the special flower of the Vietnamese New Year because of its red colour, which is believed to bring many favourable opportunities throughout the year.

There are four varieties of peach flowers. The dao bich has a deep rosy colour and the plant bears many flowers; it is usually planted in jars or pots for entertaining during the New Year. The dao phai (pale peach flower) flower is a pale rosy colour and the plant bears many flowers, but is generally planted for its fruits. The dao bach (white peach flower) is relatively difficult to grow. These three varieties of peach flowers all bear double flowers. The that thon plant is small and low; the flowers are small and of many colours.

Among those colours, those that are deep red are generally grown in pots and their trunks and branches generally bend so that it becomes an ornamental plant. The sprigs of the peach flowers from the of Nhat Tan are a precious gift sent to relatives living in the South on the occasion of the New Year. The peach flower plant and its flowers are now present in many European countries.

2. Plum (Man)

A plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc) in the shoots having a terminal bud and the side buds solitary (not clustered), the flowers being grouped 1-5 together on short stems, and the fruit having a groove running down one side, and a smooth stone.

Plum fruit is sweet, juicy and edible, and it can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine; when distilled, this produces a brandy known in Eastern Europe as Slivovitz. Dried plums are known as prunes. Prunes are sweet and juicy. They also contain several antioxidants that may slow aging.

Various flavours of dried plum are available in Southeast Asia and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, Ginsing, Spicy, and Salty are among the common variety flavours.

In the South of Vietnam, this kind of fruits appear name: Hanoi plum event this fruits comes from Lang Son, Bac Ha...

3. Persimmon (Hong)

Vietnam has many kinds of persimmon such as my with yellow fruit and cado with small fruit. Persimmon is famous for providing a lot of sugar and vitamin A. Persimmon fruits contain as much vitamin C as oranges and tangerines, and their pulp does not have a sour taste

Persimmon can be either round or in the shape of a heart. Persimmon fruits are divided into two kinds: bitter and sweet. Bitter persimmon fruits are edible when they are green and hard, but is very sweet when the fruit is ripe. The fruit of sweet persimmon are always sweet, even when green and hard.

In the north, persimmon is grown widely; the most popular varieties include Lang persimmon in Lang Son and Hac persimmon in Hac Tri. In the south, persimmon can only be planted in the highlands of Dalat.

In Oriental medicine, persimmon is considered effective to reduce high blood pressure and relieve abdominal pain. Persimmon trees can be trimmed into ornamental trees. When their leaves fall down, fruits still hang onto the branches

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Top cuisine In Ha Noi

1. Banh cuon (Rolled rice pancake)

Banh cuon is popular to Vietnamese as disk for breakfast. The cake preparing process includes grilled rice which is steamed and oil-spread to have sweet-smelling. Banh cuon is prepared available. Leaves of cake put on plate as the customers ask for the disk. The cake is called Banh cuon Thanh Tri due to its origin is Thanh Tri Village of South Hanoi. Besides Banh cuon Thanh Tri, there is rolled rice pancake with the filling of the cake is made from minced pork mixed with Jew's ears and thin-top mushrooms. The cake, placed on plate, serve with salted shredded shring and fried dry onions. The customers immediately experience the disk as it is just finished and stilI very hot.

It is the sauce of the cake that fascinates the customers. The cake-makers have their own know-how, some of them prepare Banh cuon with Belostomatid essence to have sweet -smelling to attract to the customers.

2. Banh tom Ho Tay (Ho Tay fried shirmp cake)

All people who used to live in Hanoi are familiar with Banh tom Ho Tay Restaurant on the Thanh Nien (Young) Street. The cake preparing process includes wheat flour mixed with potato fibres, placing on shape with shrimps upper, then fried with oil. The cake is brittle, soft, sweet-smelling, and served with vegetable pickles and sweet and sour fish sauce for best taste.

3. Pho (Rice noodle soup)

Pho, a typical dish of Hanoi people, has been existing for a long-time.

Pho is prepared not only in a sophisticated manner but also in the technique which is required to have sweet but pure bouillon, soft but not crashed noodle, soft and sweet-smelling meat.
Only in cold days, having a hot and sweet-smelling bowl of Pho to enjoy, would make you experience the complete flavor of the special dish of Hanoi.

Ingredients for 06 pax
2 oz (60g) dried rice stick noodles
4 cups beef stock
½ onion—finely chopped
1 teaspoon finely grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon fish sauce
½ teaspoon ground black pepper
½ teaspoon five-spice powder
1 cup bean sprouts
1 scallion (spring onion)—thinly sliced
5 oz (150g) very thinly sliced bite-sized lean beef
1 tablespoon lemon juice
fresh cilantro (coriander) leaves and strips of fresh red chili, to garnish

How to cook

SOAK the noodles in boiling water for 10 minutes.
PLACE the stock, onion, ginger, hoisin and fish sauce, black pepper and five-spice powder in saucepan. BRING to the boil, cover and simmer over a medium heat for 10 minutes. DRAIN the noodles and place equal amounts into two soup bowls. PLACE equal amounts of the sprouts, scallion and beef slices on top of the noodles. POUR over the boiling stock to cover and allow to stand for a minute to poach (ensuring the beef is immersed). SERVE the soup drizzled with lemon juice and garnished with cilantro leaves and chili strips on top.

Variations:Use thinly sliced firm tofu or smoked salmon instead of beef.
Tips: To help cut the beef into paper-thin slices, place the meat in the freezer for about 30 minutes to firm up before slicing with a very sharp knife.

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