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When spring comes, people in Chinh Kinh and Cu Loc villages in Nhan Chinh ward, in Thanh Xuan district, Hanoi follow a tradition of making square sticky rice cakes called Chung cakes to worship the village genie. The two villages worship the same village genie, therefore the communal house is named Cu Chinh. Over the years, this tradition has been preserved by local people. During the days before Tet, the Cu Chinh communal house is packed with people busily preparing square sticky rice cakes. 73-year-old Nguyen Van Thin, the janitor of Cu Chinh communal house says the village genie is La Dai Lieu, a famous general of Ngo Quyen. The village genie is the most sacred commander of the village, who cares for, protects, helps and supports local people. On the 25th and 26th day of the last lunar month, people in Cu Chinh village make square sticky rice cakes to show their gratitude to him. " We are the descendants and we cannot remember how long this tradition is, but it must be more than 100 years old. My father took care of this communal house and if he was still alive, he would be 100 years old", said Mr. Thin There are no records about the tradition of making square sticky rice cakes to worship the Cu Chinh village genie, but according to Mr. Thin, this tradition has been handed down through generations. Nguyen Dinh Thanh, Deputy Head of Cu Chinh communal house relic management board says despite poverty, local people still prepare square sticky rice cakes to worship the village genie. "This is our traditional custom so we try to preserve it. We take turn according to our residential area to make Chung cakes. The atmosphere of that day is very exciting", said Mr Thanh . Chung cakes to worship the village genie are the one made with brown sugar but not green bean. They are 30 cm wide and long and 10cm high, so, it’s a hard job to prepare materials to make the cake. Mr. Thin says: "One cake is 4 kilos and after it’s boiled, its weight increases to 14 kilos. It’s a hard job to prepare materials to make Chung cakes. The wrapping leaves must be large so that they can wrap all the materials inside. There are 11 ingredients in the cake, sticky rice, green bean, brown sugar, pork, sugar coated green pumpkin, coconut and lotus seeds, cardamom and other seasonings like salt, pepper and sweet seasoning". This year, it’s To residential area’s turn to make Chung cakes. One month ago, Nguyen Huu Giang, who represented the area, made plan for this and assigned jobs to local people. Giang says: " In addition to worshiping the genie, making Chung cakes together represents people’s solidarity and responsibility for the community. Everybody is excited with this work and ready to do it. We assign different groups to prepare rice, green bean, and leaves, clean leaves and prepare bamboo strings". This year, To residential area is in charge of preparing ingredients and Cu Chinh communal house has a group of 6 people specializing in wrapping them. Mr. Huy Tuan who has participated in making Chung cakes for 11 years says that it’s not easy to wrap big Chung cakes. Tuan says: " It’s very difficult to make the cake square. We have to wrap them firmly with several leaves, otherwise everything will get out. It’s also important to know how to arrange leaves into layers to wrap the cake. We tighten the cake after wrapping the 2nd and the 3rd layers". It takes about 17 hours to boil the cakes, which are then cleaned and pressed and have another wrap with leaves. The cakes are also used as offerings at the village’s temple, pagoda and the Martyr’s monument. The remaining cakes will be shared on the last day of the lunar year. Each cake will be cut into 22 pieces and shared to local people. Mr. Giang says: "After burning incense to worship the genie, we are very happy to receive gifts from the genie. We bring them home, place on them on the altar and then share them with our guests. The Chung cake is very delicious, sweet and salty. Receiving gifts from the genie, we hope that our family will be healthy and lucky". In the fragrant incense smoke in the Cu Chinh communal house, a pair of the Chung cakes together with a tray of five fruits, a vase of flowers on the altar worshipping the village’s genie recall worshippers the love for the homeland and respect for their predecessors. The tradition of making Chung cakes to worship the village’s genie remind people of their cultural traditions. Source: VOVworld

A handful of phở shops have appeared on the map of the Michelin Guide, including Phở Chào, a family-run eatery selling authentic and fusion phở dishes and other varieties from northern Vietnamese cuisine. Through generations, phở (beef noodles) has made its way to be the world’s most popular Vietnamese dish. It is not hard to find a place selling phở here in Việt Nam. Be it a food stall or a fancy restaurant, its omnipresence has made phở a comfort food for almost every Vietnamese. The taste of phở and how it is done may vary among regions, but its soul remains the heart of our national identity. In other parts of the world, people have seen phở as an integral part of Vietnamese cuisine. If you come to Asian restaurants elsewhere in the world, I bet that you will definitely see it as an obvious option on their menus. With its long-standing fame in the history of cuisine, I find it no surprise that a handful of phở shops appear on the map of the Michelin Guide, the world’s most prestigious purveyor of dining, and I knew that I could not resist joining the bandwagon to give these places a try. With that, I paid my first visit to Phở Chào, a family-run eatery selling authentic and fusion phở dishes and other varieties from northern cuisine. As a southerner tasting northern dishes, I thought it would be great to be accompanied by my friend from the North to give more fair and precise comments. With its being awarded the Bib Gourmand (given to those with great food and reasonable prices), Phở Chào is always packed with locals and expats wanting to enjoy the authentic Vietnamese dishes despite being located on a small street in the busy Bình Thạnh District. Phở Chào is nowhere near a gourmet restaurant selling rice noodles with wagyu beef, but rather a warm, family-like eatery with a twist on modern and traditional decoration. Wooden stools and low tables are seen outside of the relatively small shop, giving the place a familiar street-food vibe. The inside has more of a modern touch with fluorescent lights, and adorned on the walls are various posters featuring stories of the place. Going different from the usual appearance of phở as a bowl of hot, savoury beef bone broth and silky rice noodles, Phở Chào has adopted creativity and fusionism into their dishes to catch up with modern times. To fuel our curiosity for its famous fusion phở dish, phởtine, we asked for it right away before rummaging through the rest of the menu. The menu listed a wide selection, ranging from their signature dishes to traditional phở and refreshing drinks. We were surprised to find the prices inviting, if not cheap for a Michelin recommendation, starting only at VNĐ50,000 (US$2) to VNĐ150,000 ($6.5). Every dish was made upon order, but we only had to wait for around 10 minutes to be served our most anticipated dish, phởtine. The name somewhat speaks for itself, being a pun of phở and poutine (a Canadian dish with fries, cheese, meat, and gravy). It is around VNĐ90,000 ($3.8) for a small plate of phởtine and VNĐ140,000 ($6) for a larger one. Phởtine, one of the best-sellers, is a perfect modern combination of phở and Canadian poutine. VNS photo Gia Linh The contrast between the crunchy fries as a base and the steamy phở-flavoured sauce created an irresistible combo. What impressed me was that they used fresh potatoes for the fries, and there was no oil residue collected at the bottom of the plate. Poured on top was the phở broth made into a thick sauce, with julienned carrots and onions and loads of non-frozen beef slices. A thin layer of cheddar cheese in between added more of a western twist to the dish. No wonder this is among their top-selling dishes. Our second dish was stir-fried phở. We opted for the chicken version for a lighter taste after the relatively heavy phởtine. The sauce was the same phở broth combined with chicken meat and vegetables. The smooth, thick consistency of the sauce balanced out so well the crunchiness of the fried flat rice noodle, and a little hint of spiciness from its homemade chilli ketchup added a perfect note to the plate. With a reasonable price of only VNĐ70,000 ($3), this delicacy is among my favourite versions of phở I have ever tried. Pan-fried phở is perfect for a little crunch on the table. VNS Photo Gia Linh When it comes to northern Vietnamese cuisine, it would be a miss not to mention northern-style stir-fried rice vermicelli with eel. Here at Phở Chào, the eel was well-prepared using turmeric, lime, and other seasonings to remove the fishy smell. Besides the umami of vegetables and oyster sauce, the hint of aromatic herbs, including perilla and laksa leaves, added another level of complexity to the dish. With layers of texture and flavours, this dish is truly a regional representative of the place. Stir-fried rice vermicelli with eel is a dish worth trying when it comes to northern Vietnamese cuisine. VNS Photo Gia Linh We ended the meal with a bowl of refreshing chè dừa dầm (sweet coconut milk soup), a dessert that originates from the northern province Hải Phòng. Similar to other Asians when commenting on desserts, this one is not too sweet. We love the mild, natural taste of coconut, coming from fresh coconut flesh, coconut jelly, tapioca pearls, and dried coconut flakes. Adding some ice to the sweet soup, we found this a perfect option to cool down during these hot summer days. I must say Phở Chào is not a place that offers you gastronomic dishes, but it has succeeded in bringing phở to a more modern spectrum of flavours while retaining its familiar features. I agree that its excellent efforts are worthy of recognition by Michelin. With unexpectedly affordable prices compared to its quality, Phở Chào is definitely a place worth trying for those who are on the search for a new kick in Vietnamese dishes. And with its quality service and consistency, Phở Chào will continue to do Việt Nam proud on the world’s culinary map. VNS Phở Chào Address: 52 Nguyễn Công Trứ Street, Ward 10, Bình Thạnh District, HCM City Opening hours: 6:30am to 9pm Hotline: 0983 821 638 or 0977 008 539 Website: www.facebook.com/phochaosaigon Comment: A Michelin-recommended phở eatery with creative twists in northern Vietnamese cuisine. Source: Vietnam News

Source: VietNam Parliament TV

Many tourists are often surprised to find that people in the Southwest region of the country have a unique culinary tradition of pairing rice with fruits such as bananas and watermelon. This combination may seem unusual to those unfamiliar with the local cuisine, but it is a common practice in the region and is enjoyed by many. In Vietnam, each region has its distinct features in terms of culture and cuisine. For instance, in the Southwest region, it is common to eat rice with fruit, which may sound strange to others. However, this dish is a familiar childhood flavor for all children growing up in this land. The people in the Southwest can eat rice with a variety of fruits like watermelon, mango, banana, pineapple, and other salty dishes such as fried fish and braised meat. If they are thirsty, they can even eat rice with coconut water instead of soup. The reason people in the Southwest have the habit of eating rice with fruit is because they are quite liberal, comfortable in living, and not picky about eating. Rice is a staple food, and eating it with refreshing fruit makes it easier to consume. For farming families who don’t have time to prepare and cook complicated dishes, eating rice with fruits available in the house is a quick way to continue unfinished farm work. With the diversity of garden fruits and their creativity, people in the Southwest can combine many types of fruits to eat with rice. However, watermelon, banana, and mango are still the top choices because they are easy to eat and readily available. Source: VIETNAM INSIDER

09/03/2023 The cuisine of Vietnam's highlands is as unique as its landscapes and the local residents' outfits. Reflecting different ethnic groups' cultures, highland cuisine is appreciated by both locals and outsiders. Vu Thi Thu Huyen, Pham Quang Viet and Pham Kieu duyen create fusion dishes inspired by the cuisines of minority groups Millennial trio's quest to promote highland cuisine Siblings Pham Kieu Duyen and Pham Quang Viet were born in Thuan Chau Province, Son La. As children, these university graduates learned the local ethnic language and ate local dishes, thanks to their mother, the village teacher Mrs. Tham. One fateful day, Ms. Duyen was attending a business course in Hanoi when she met Ms. Vu Thi Thu Huyen, a lecturer of her generation. Sharing a common interest in highland culture, they wished to share their passion for the cuisine and folk culture of Vietnam's highland ethnic groups. Mr. Viet serves as the main cook, having learned about Mong, Thai, and Muong cooking from his mother, who spent 40 years teaching in the highlands. Five-colored sticky rice, typical of H'Mong people in Lao Cai province Together, the trio introduced us to various unique dishes, such as savory lap (buffalo skin salad) with pickled bamboo shoots and the deliciously seasoned pa pỉnh tộp (grilled fish) - both recipes of Thai people in the Northwestern region. There was also buffalo jerky with charcoal-grilled chitterlings that smelled and tasted delightful, and five-colored sticky rice made from Lao Cai's aromatic glutinous rice. The highlight for me was the pizza topped with bamboo worms, a delicacy among Thai people that adds richness to this foreign dish. Mr. Viet also made pizzas topped with charcoal-grilled pork, salmon cooked with Docynia indica fruits served with chẩm chéo dry dip, and freshwater bass with Cao Bang's trám đen sauce. The dishes were served with cocktails or mocktails made from Yen Bai's D. indica or Dien Bien's cucumbers, revealing the spirit of "traditional novelty" that the trio hopes to convey in their "Western-world's Northwestern" dishes. Bamboo rice with truffle sauce The trio plans to help establish plantations to source local ingredients and to produce promotional videos to introduce Vietnam's highlands cuisine and culture to lowlanders and foreigners. They had just undergone their own cultural food experience in Lao Cai, where Mr. Viet had gone to gather ingredients and cook new dishes. Ms. Huyen later shared: "We want the beauty of our people to be known, whether they are of the Kinh, Tay, Muong, or Thai ethnic group. Not just the food, we also want to introduce highland culture to Vietnamese lowlanders and foreigners, and our biggest dream is to put them on the world map." From Japan to Ha Giang The buckwheat plant (also known as the common buckwheat or Fagopyrum esculentum) is long famous in Ha Giang and Vietnam's Northern mountain provinces for its stunning autumn flowers. Its seeds are used by the Mong and Dao people in rice dishes and distilled spirits. Many people don't know that Japan's popular soba noodles are made from this same plant. In fact, a Japanese man has come to Ha Giang to source buckwheat and produce and promote soba in Vietnam. Matsuo Tomoyoki The founder of the Japan - Vietnam Culinary Association That man is Matsuo Tomoyuki, Chairman of the Japan-Vietnam Culinary Association, as well as executive director and CEO of various other businesses. In 2014, on a business trip in Vietnam, Mr. Matsuo discovered some local buckwheat plants of the same type grown for soba in his hometown in Japan. He headed straight for Ha Giang and found his way to Pho Cao Commune in Dong Van District, known for its many buckwheat fields. There, he was overjoyed when offered snacks and spirits made from buckwheat. He purchased the grain in bulk and made soba noodles at his establishment in Binh Duong, where the dish was a hit at just VND29,000 per bowl. Matsuo Tomoyuki can cook up to seven different soba dishes from Ha Giang's buckwheat flour and local ingredients, including side dishes that are familiar to highlanders in Vietnam, such as boiled eggs or sausages. In Ha Giang, he also discovered Indian prickly ash seeds, dổi seeds, star anise, and other spices not native to Japan. He then founded the Japan- Vietnam Culinary Association with the desire to connect the cuisines of the two nations. He wants to bring Japanese chefs to Vietnam to cook with highland ingredients, similarly to how he uses goat, chicken, cải mèo greens, and freshwater shrimp to make Japanese soba with distinctive Vietnamese flavors. A bowl of soba noodles made from Ha Giang buckwheat Mr. Matsuo also wants to establish buckwheat processing plants in Ha Giang to export this crop and to expand its growing area in Vietnam for further exports. His next step is to call for investment so that Vietnamese buckwheat soba noodles can be sold worldwide. According to the most recent news from Ha Giang, the Japan Culinary Association announced plans to export 600 tons of buckwheat seeds to Japan in 2022, gradually reaching 3,000 tons by 2025. From a local plant of little value, Vietnamese buckwheat is set to become a profitable crop for Ha Giang's rocky mountains, all thanks to a Japanese man's love for highland cuisine. Source: Vietnam Airlines Heritage

Bánh gật gù (Nodding rolls), seafood noodle soup and peanut worms are among the must-try dishes when visiting Quảng Bình Province’s Hạ Long Town, home to the world-famous Hạ Long Bay. A dish of peanut worms. VNA/VNS File Photo HCM CITY Bánh gật gù (Nodding rolls), seafood noodle soup and peanut worms are among the must-try dishes when visiting Quảng Bình Province’s Hạ Long City, home to the world-famous Hạ Long Bay. Bánh gật gù are a specialty of Tiên Yên District. The rolls are made from sticky rice powder, with sizes similar to bánh cuốn (steamed rice paper rolls). The dish is often served with minced pork and chicken fat sauce. The rolls seem to 'nod' repeatedly when lifted off a plate, hence their name. The price is VNĐ30,000 (US$1.3) per portion. People usually order seafood noodle soup for breakfast in Hạ Long. A bowl of the dish includes shrimp, crab (or stone crab), mantis shrimp, fish cakes, green mustard (or celery). It is often served with herbs. Prices start at VNĐ40,000. Fresh peanut worms are usually stir-fried with garlic, pineapples or vegetables. Other recipes involve grilling the worms with salt and chili, deep frying, or just eating them raw with mustard. Peanut worms are not only delicious but also high in nutritional value. They are commonly sold on Quan Lạn Island. Source: Vietnam News

July 13, 2020 | 12:34 pm GMT+ Diner Tu Anh Cham and her husband, who is from central Vietnam, are fond of the restaurant in HCMC's District 5 for its original flavors. Photo by VnExpress/Thanh Thu. For 14 years a migrant from central Vietnam has been serving her compatriots and Saigonese original dishes from there. Thap Cham restaurant (Cham tower in English) is a dining destination familiar to many people from central Vietnam, especially Ninh Thuan Province. Noodles with tuna or mackerel fish cake, tuna- base mini pancakes and fish spring rolls are the bestsellers at the restaurant at 196 Le Hong Phong Street in District 5. A regular customer, Tu Anh Cham of Binh Thanh District, said she and her husband, who is from Ninh Thuan, enjoy the dishes. "When I look at diners at the restaurant and see anyone pouring the sauce all over the pancakes, I know they are from Ninh Thuan." At VND25,000 ($1.1) per serving, tuna noodle soup is the most popular dish here. The cook removes the skin and bones before steaming the fish. The tuna is also prepared by stewing it with spices in central region style. Many diners prefer the latter with the pancakes. The pancake fillings can be eggs, squid, shrimp, pork, or all of them. Diners can also opt for pancakes without any filling. The owner’s son Duy, 30, said the dough is homemade. The rice is soaked for almost an entire day before it is ground in a mill. The liquid that comes out is used to make the pancakes. A plate of five pancakes costs around VND50,000 ($2.2) on average, depending on the fillings. The restaurant also serves raw vegetables with pancakes, which is the Saigon way of eating, Duy said. The dough is poured into mini clay pots, the way pancakes are made in central Vietnam. Photo by VnExpress/Thanh Thu. As for spring rolls consisting of quail eggs, fish cakes and vegetables, a customer said diners should use a sauce made of fish sauce, stewed tuna sauce and peanuts. The spring rolls and the tuna pancakes should be eaten with raw vegetables and shredded mango to get the full flavor. The owner, Nguyen Thi Bong, 59, has been selling the pancakes for 28 years. The Ninh Thuan native has been in Saigon for 14 years. She recalled what it was like in 2006, when there were three restaurants selling Ninh Thuan food in District 5, all named after Phan Rang, a famous destination in the province. She wanted her shop to be remembered differently, and so named it Thap Cham (Cham tower). Central Vietnam has a large number of towers and other relics of the Cham kingdom. Bong’s restaurant is open from 7 a.m. to 9 p.m. seven days a week. It is most crowded from 5 p.m. to 7 p.m. Source: VN Express International

Each locality in Việt Nam has its own specialty. Hải Dương has its green been cake and Cao Bằng has its bánh khảo (sweet short cake made of roast glutinous rice flour). In Hà Tĩnh the specialty is cu đơ, a candy made of roasted peanuts and molasses and covered with rice pancakes. Each locality in Việt Nam has its own specialty. Hải Dương has its đậu xanh (green been cake) and Cao Bằng has its bánh khảo (sweet short cake made of roast glutinous rice flour). In Hà Tĩnh, the specialty is cu đơ , a candy made of roasted peanuts and molasses and covered with rice pancakes. The name cu đơ appeared long ago in Hà Tĩnh’s Hương Sơn region, said 90-year-old Hồ Vinh. There are several stories related to the candy’s name. One person said that in the era of French domination, the candy was made by an old man named Hai. Locals called him "cụ Hai". When the French troops arrived at his shop, they enjoyed the candy but struggled to pronounce the old man’s name. The misunderstanding led to a combination of the French deux (two) with the man’s nickname. Cu đơ from elderly Hai was known far and wide for its quality – not too soft and not too hard, said Vinh. But another village elder, Phan Toàn, said a poor farmer in Hà Tĩnh had nothing to offer his neighbours at his son’s wedding except sugar cane and ground nuts. The son’s name was Đơ so villagers often called him "cu Đơ" (cu is a popular local nickname for a young boy). The father roasted the nuts, boiled the sugar cane and mixed it all together. The food was delicious and the villagers enjoyed it so much that they named it after the son, said Toàn. No matter what its origin, the candy is made of popular materials from rural Hà Tĩnh, harmoniously combined to reflect the area’s natural characteristics and local life. It is a food enriched with the simplicity of the native land, said Vinh. A quality candy should merge the buttery taste of peanut, the sweetness of sugar cane, the fiery fragrance of fresh ginger and the crispness of the pancake. Vinh said that making a crispy and tasty cu đơ is not simple. “We have to choose yellow cane molasses, small but sweet groundnuts which are still in their shells without mould tailings,” said Vinh. “But the most important step is the cooking technique. The molasses should be carefully boiled, then cut ginger and roasted peanuts are stirred in. The cooker has to ensure the peanuts do not sink to the bottom of the pot or else they could burn.” When fragrant smells rise from the pot, the candy maker uses chopsticks to drop a little molasses into cold water. If the drop maintains its round shape, that means the cu đơ is finished cooking. Before scooping the cooked mix onto the pancake, the cooker may choose to add several pieces of malt to make the flavour more aromatic and the texture smoother. Finally a second pancake is added as a cover. “It is great to enjoy cu đơ with a cup of fresh green tea which is of yellow colour with strong and sweet tartness,” said Vinh. When asked why cu đơ is so sweet and tough, Vinh said that in the past, the central region – including Hà Tĩnh – was very poor because its barren land suffers severe heat and frequent flooding and storms, forcing locals to save a bit to survive. They made cu đơ tough so nobody would be able to eat too much at once. Benefiting from the country’s đổi mới (renewal) policy since 1986, living standards of Vietnamese people including locals in Hà Tĩnh have been improving steadily. Cu đơ makers have also improved their cooking technique, said Vinh. In the past, cu đơ was covered by banana leaves that made the treat difficult to enjoy. The leaves would stick to the molasses. Although cu đơ came into being in Hương Sơn’s Mỹ Hòa Village, Đại Nài Village (locally known as cu đơ village) is more famous for the candy because most households there make it. Oversea Vietnamese Dương Quốc Khánh from Ukraine, whose family once lived in Hà Tĩnh, said that each time he returned to Việt Nam for business, he ordered cu đơ to bring home as gifts for his relatives and friends. “We, Hà Tĩnh people, consider our cu đơ candy our native land’s soul for its simplicity, austerity and sweetness,” Khánh said. “It inspires us with emotions to remember to our barren land, but it is also cosy and full of sentimentality for local people.” Source: Viet Nam News - Hà Nguyễn

Rượu cần (Can wine) is typically drunk for special celebrations or ceremonies such as weddings, festivals, or harvest feasts. It is often drunk by in a nhà rông, a fire, or community house. People often dance and play music (in Tay Nguyen region) after drinking. Can Wine  (also called tube wine) is a fermented rice wine produced in Vietnam, in particular in mountainous areas like Tay Nguyen area. How to make the wine? It is made of cooked glutinous rice ( nếp ) mixed with some kinds of herbs in the local forests. The types and amount of herbs added differs according to ethnic group and area. This mixture is then put into a large earthenware jug, and allowed to ferment for at least one month.  Can wine' s strength is typically 15 to 25 percent alcohol by volume. Simple available local materials are altogether fermented by wild herb in a pottery jar for day. Its taste is total different from rice alcohol or any kind of wine - so bitter or strong that may lead you dizziness. Its sweet taste would make you drunk  without any predictable consciousness. When is the wine served? Can Wine (rượu cần)  is typically drunk for special celebrations or ceremonies such as weddings, festivals, or harvest feasts. It is often drunk by in a  nhà rông,  a fire, or community house. People oftens dance and play music (in Tay Nguyen) after drinking. When you are invited to drink  rượu cần  by the locals, it means that you are seen as distinguished guest. Source: vietnam-beauty.com