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Posted OnOctober 19, 2012
ByVietnam Paradise Travel
UnderVietnam Food
Wandering around the Old Quarter in the evening, you can easily be intrigued by the appetizing aroma and the greasy sweet taste of sizzling fermented pork roll grilled on barbecue over charcoals. It is well known that the traditional fermented pork roll is not less unique and addictive compared to its grilled one and that each region in Vietnam brings you different nem...READ MORE
Posted OnOctober 19, 2012
ByVietnam Paradise Travel
UnderVietnam Food
As we know, healthy diets almost always contain fish, a protein food with fewer calories than other meat sources. It's also one of nature's most versatile food. We can process fish in different ways such as bake, fry , steam or poach but for simmering fish , it will reduce stinking taste and increase flavour of fish.
“Cá kho“ in Vietnam can be divided into two...READ MORE
Posted OnOctober 15, 2012
ByVietnam Paradise Travel
UnderVietnam Food
One of the most origins of Cốm can be traced to Vòng village, 7 km west of Hanoi downtown. The legend begins with a severe starvation in the village years ago. Since the rice crop was not ready for harvest, residents then had nothing else to eat. One hungry farmer tried roasting the unripe grains of rice as his last resort. Just like the accidental invention of Cocacola in the...READ MORE
Posted OnOctober 12, 2012
ByVietnam Paradise Travel
UnderVietnam Food
Unlike mentioned cakes, Khoai cake contains many ingredients and goes through totally different processing procedures. The main material for the cover is rice flour to be mixed with water and yolk and flavored with cumin. The mixed flour layer is fried until crispy around the edges, then is filled with pepper, green onion, shelled shrimp, sliced broiled beef or pounded pork belly, fresh bean...READ MORE
Posted OnOctober 12, 2012
ByVietnam Paradise Travel
UnderVietnam Food
Preparation: We need to prepare required ingredients such as baby clams, Chinese squash, green onion, tomatoes, dill, fish sauce, salt and pepper. Baby clams are washed carefully several times to remove dirt, and then boiled in deep skillet for 15 minutes. All vegetables should be washed in advance and tomatoes finely chopped. Chinese squash is peeled and chopped into...READ MORE
Posted OnOctober 12, 2012
ByVietnam Paradise Travel
UnderVietnam Food
Originating from an indigenous sour soup made in style of a hotpot, “lẩu canh chua” charms guests by its sour taste coming from tamarind, pineapple or vinegar, varying with seasons. The sweet of the stock often springs from marrowbone or fish meat. The intriguing fragrance stems from the harmonious combination of herbs, including caramelized garlic, chopped scallions, as well as okra,...READ MORE
Posted OnOctober 10, 2012
ByVietnam Paradise Travel
UnderVietnam Food
There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners.
A typical Vietnamese deep fried spring rolls plate
Fried...READ MORE
Posted OnOctober 10, 2012
ByVietnam Paradise Travel
UnderVietnam Food
A refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on its own and certainly crunchy. The most special taste comes from the pure flavor and crunchy texture of pickled lotus stem. What is more, it is easy to make. The main ingredients are lotus root, carrot, tender pork, shrimp, shallot, coriander, mint, onion, and roasted peanut with the appetizing...READ MORE
Posted OnOctober 05, 2012
ByVietnam Paradise Travel
UnderVietnam Food
Whenever it comes to Vietnamese meatballs, people usually think of the so-called sour meatballs in Thanh Hoa or the tasty fried meatballs on Hang Bong St, Hanoi. However, the Grilled Meatballs in Lang Son could still leave a lasting impression on anyone lucky enough to try them. The meatballs are only as big as the wrist; they are wrapped inside three layers of green banana...READ MORE
Posted OnOctober 05, 2012
ByVietnam Paradise Travel
UnderVietnam Food
However, thanks to the taste of tapioca flour and ground pork and the different way of processing shrimps, the cake leaves unforgettable feelings. Stuffed with sautéed shrimps and sliced pork belly, the cake of flat tube shape is wrapped in banana leaves and then steamed. After a few minutes, the flour cover turns pliant and translucent, so we can spot the eye-catching pink shrimp inside...READ MORE
