Featured Foods
Chè Vietnamese Dessert Soups
in Vietnam,Chè are often prepared with one of a number of varieties of beans and/or glutinous rice, cooked in water and sweetened with sugar. Other ingredients may include tapioca starch, salt, and pandan leaf extract. Each variety of chè is designated by a descriptive word or phrase that follows the word chè, such as chè đậu đỏ (literally “red bean chè”).They may be served hot or cold in bowls, glasses, or over ice. As a child, the scent of chè simmering on family’s stove always had him jumping in excitement. Most favorite summer-time che was chilled chè đậu xanh with sweet, tender mung beans and coconut milk. Mung beans are said to have cooling properties, so this is especially appropriate for hot summer days.
As summer heat reaches tropical proportions, a cup of chè, cool mix of ice and sweets, is guaranteed to beat the heat. And of all the chè variant, thap cam, which never has any less than eight ingredients, is king.
Che vietnamese cold dessert
Bun nuoc leo – a rustic dish in Chau Doc
vietnamese noodle soup
As food is an important part of culture, discovering new cuisines is a passion for many travelers. Those visiting the border town of Chau Doc for the first time should not miss bun nuoc leo Chau Doc (a kind of rice noodle soup), an indigenous rustic dish.
Bun nuoc leo Chau Doc, gently sweet and fragrant, is made of ca loc dong (a kind of fresh water fish), crocus and tiny white rice noodles that are very soft. The dish is more attractive when it is supplemented by bean sprouts, banana and green vegetables.
This rustic dish, by itself, draws tourists to this delta lowland everyday. Source: the saigon times online
Read Full Post | Make a Comment ( None so far )Bun mam – rustic food in modern city
Bun Mam
Bun is one of the most popular dishes of Vietnam. Almost every area has a separate domain with its own characteristics. If North Vietnam has bun cha (fried fish paste noodle)and bun oc (shellfish noodle), Hue has bun bo (beef noodle) and bun thang (noodle served with mixture of pork, chicken, and pork paste) then the south has bun ca (fish noodle) and bun mam (fermented fish noodle).
Bun mam or noodle sauce is special for its soup made from fermented fish.
But the flavors do not win people over at first. In fact, most people do not like it the first time they try it. But eventually these same people come back again and again for more. Soups made from noodle sauce are cooked with coconut milk which sweetens the taste.
Noodle sauce is served with vegetables such as water lily together with aromic vegetables and seafood hot pot dishes of fish, shrimp and squid and beef. Eaten with a little lemon and a little pepper, the flavor is sour, sweet and spicy in your tongue. After a nice bowl of noodle sauce, a cup of lotus tea is the perfect chaser.
Noodle sauce is a southern dish and in HCMC there is a little restaurant specializing in noodle sauce and hot pot sauce called Vy Restaurant at 190/19 Su Van Hanh Street, District 5.
Source : The Saigon Times Online
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