Vietnamese coffee is a very good gift from Vietnam for your family member after a visit to Vietnam.One the most favorite trademark is TrungNguyen.
MAM (SALTED FISH)
Mam originally comes from the South because it (the South) is newly cultivated land and there are plenty of fish. Mam made from trout can be consumed with rice or with boiled pork and fresh vegetables and it’s considered an undeniable food of the Daily life in Mekong Delta. Fish caught from rivers or ponds are carefully salted. It can be reserved in month or even years. In commoners’ daily life, mam is normally steamed with nen (a kind of plant root) and most flavored on cold winter days.
In a clear autumn morning, when the Northeast wind lightly blows; green-rice from Vong village (a famous village in st1: City>Hanoi) travels with young country girls to the corners of the city. Green rice is said to be the quintessence of the earth and sky, the milk of rice paddies in buds. Vong villagers now pick and choose the right kinds of rice to make green-rice. Traditionally, green-rice is an offering indispensable on engagement day of the couple, from the bridegroom’s family to the bride’s family.
Apart from green-rice, Hanoi people are skilled in preparing other dishes from green-rice sticky rice such as sweet rice-soup, and rice-pie... Each has its own specialty, but all are fascinating.
XOI (GLUTINOUS RICE)
Rice is categorized in two: normal rice and sticky rice. The second is indispensable in people’s daily life as well as on holidays. Sticky rice is plentiful in types: banana flavor, coconut-leaf, sesame and coconut, sausage, back-peas, green-peas, maize and mixed sticky rice...are just a few in 3 parts to name. Nep than, nep cai hoa vang are best flavors to make rice and wine.
What a wonder it’s on a winter day! Dressed in warm clothes, we drop in a little shop at night and have a bowl of white sticky rice consumed with pork or eggs. On New Year’s days or holidays, sticky rice is what must be on the family altar.
CHA CA LA VONG (LA VONG FISH-PIE)
The inventor of this fish-pie came from Doan family on Hang Son Street, Hanoi. In 19th century, Hanoi people normally baked pork, but he baked fish-unstinking fish to make fish-pie. Hanoi people then soon got infatuate it and his eating-house turned prosperous. Henceforth, the name of the street was changed into Cha Ca (fish-pie) from its former name Hang Son (Paint Street) due to success of his eatery.
To Hanoi people, the taste of Cha Ca remains as it was. To have tasty pie, shopkeepers have to select good fish (normally Lang fish) with solid fresh, less bones and good scent. Processed fish is mixed in fish sauce, pepper, galingale, saffron and rice-ferment. Then put on a fire-tongs and grilled right on the eaters' table. Eaters, while eating, have to fan the fire, turn upside down to make both sides baked. Then they put the fish into a bowl of boiling fat and consumed with rice vermicelli, groundnuts, spices, dried rice-cake, sliced onion leaves, some drops of lemon juice and a little coleopteran.
Hanoi people try fish-pie only in Autumn, when the cold wind is blowing outside, spices are in season and a group of friends slowly drink and enjoy the food in a small restaurant on Cha Ca street, what a wonder it's!
BUN BO HUE (HUE BEEF VERMICELLI)
All over Vietnam, you can find and enjoy beef-vermicelli and it seems tastes from all parts in the country meet and make up special flavor of Hue vermicelli.
Hue people enjoy beef-vermicelli in their own way and the food here is a combined art of something fashionable, something very popular. Hue connoisseurs rarely enjoy the food in well-decorated restaurants, and an eating place frequented by tourists is opposite to city post-office on Ly Thuong Kiet Street. Beef-vermicelli is consumed here day and night, the broth-pot is kept boiling but this is not the most visited one because Hue city folks only have beef-vermicelli in the morning and they have their own choice. Fresh vegetables are inseparate and vermicelli seems to have just gone out from producer's, and the flavor of the snack could be found nowhere else.
CA KHO TO (FISH COOKED)
Earthen pot-cooked rice and fish is a popular food in Vietnam, from North to South.
The experienced housewives normally serve their family with this kind of food. There must be fresh water fish (trout, gudgeon, and catfish). Sometimes, salt water fish can be used instead, but there must be good fish with solid flesh. Processed fish (cut horizontally not vertically) is mixed with fish sauce, ginger and spices, and then put into an earthen pot and cook o small fire until dry. Cooked fish must be solid, not soft and the scent of spices make the food more attractive, even the bones have to be cooked until soft, so eaters feel satisfied when eating.
LAU (HOT POT)
In fact, no food bears local identities as hot-pot. Southerners, especially those in the Mekong Delta whose life is dearly related to water, are friendly and easy to make friends with their “comrades”. Once they think, they
have to drink to their fill and hot-pot is the food they can’t go without.
What a marvel it’s when one stays on a floating boat, by side of smelling hot-pot cooked with fish caught by himself. Fish is caught from rivers or ponds. The fisherman maybe Anh Ba or Anh Nam or so promptly, he drops dead the fish and Ms Ba or Ms Nam or so gets it cleaned and boiled in a pot. Spices are inseperable with the fish. Hot-pot is the flavoured only with certain spices.
Like mam (salted fish), grilled food or grills for short is closely related to the floating life of the cultivators. It might be that the first settlers (in their cultivation process) found good smell and taste in grilled fish, duck, chicken or something else. Nowadays, grilled food is more and more improved; however it remains as it was called.
Apart from originally grilled food: fish, chicken, today people invent more grills: pork (consumed with vermicelli), wild pigs... need more skills. But don't forget that beef is rolled in la lot (kind of spices) to be grilled or cods to be in banana leaf, eels in mulberry leave...
Ways to grill are uncountable, even a chicken can be grilled unplucked (with hair on) and coated with clay. It's not only satisfactory to your taste but to your eyes and noses...
CAKES IN THE CENTRAL PART
Central part, a sunny and rainy area is a bridge that links North and South and rich in wet-rice, maize, sweet potato, corn and manioc. These agriculture crops have enriched their life and the people in the central part have created kinds of cakes made of skillfully prepared would be a shoe in people hard-working life and aptitude in food invention.
There are hundreds kinds of cakes: dumpling, boiled dumpling, coconut-cake, rice-wafer, rice-pie, corn-cake, steamed cake, pan cake, white rice cake…are just few to name. Separate cakes are made of certain ingredients.
Each cake needs certain skills to prepare, for people in the central part, especially in Hue, cake are synonymous with decorative to their highly tastes daily meals.