Vietnam Gastronomy

Testimonials

Bonsoir Elaine, Et nous voila de retour a hanoi Nous avons fait une tres belle croisiere Le chauffeur nous a conduit parfaitememt et etait tres prudent et a l heure Notre suite etait tres spacieuse et nous avons passe une belle journee autour d une belle table et d un acceuil parfait avec beaucoup de gentillesse Encore un tout grand merci pour votre asssistance et votre bonne organisation. Des que nous le pourrons, nous envisagerons une autre croisiere et bien sur penserons a vos bons services Bien a vous Mme.Dominique et M.Jean Marie Germay.

Post by Mme.Dominique et M.Jean Marie Germay.

Vietnam Gastronomy

Special food in the South

A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs. In the past, Xoi chien phong was offered only in the Binh Duong Restaurant, Dong Nai Province. At present, you can taste the dish in star classified hotels in Ho Chi Minh City.

Special food in Vietnam

Nem ran (called cha gio in the south) is a much-appreciated speciality, although it is very easy to prepare. Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.

Markets

There are two main types of countryside market: the fair and the evening market. Fairs are held periodically. For example, it may be held on days with the numbers three and eight, which would imply fairs on the 3rd, 8th, 13th, 18th, 23rd and 28th days of each lunar month. Major markets attract huge numbers of people.

Special food in the Centre

Banh beo is a specialty and indispensable in Hue City. Banh beo is delicious with its core stuffed with small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease.

Special food in the North

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.

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