The immense pride of Ninh Binh’s inhabitants

The immense pride of Ninh Binh’s inhabitants

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With royal ruins, limestone mountains, caves and crystal rivers, Ninh Binh Province has nearly everything a visitor could want. And Trang An Grottoes Eco-tourism Complex is a potential destination...

Covering an area of 1,961 hectares, Trang An Eco-tourism Complex belongs to the mass of Attraction Relic of Hoa Lu Ancient Capital and includes three main functional subdivisions: center area for welcoming visitors and festival organization; tourist area of Grottoes with 48 grottoes and caves together 31 large and small valleys; and hallowed cultural area of Bai Dinh Pagoda. The whole complex has 47 historical relics and nearly 100 grottoes stretching around 20km South – North.

Slotted for upcoming development, the Trang An Grottoes Eco-tourism Complex consists of limestone mountain ranges, valleys and rivers which blend harmoniously together in a wash of green. All these factors make a fanciful and romantic atmostphere. Located 4km southwest of the Hoa Lu old capital in Truong Yen Commune, the destination is made more alluring by the route there. Tourists can begin their visit at King Dinh Tien Hoang and King Le Dai Hanh temples before boarding a row boat down the Sao Khe river to Xuyen Thuy grotto, past rice fields and villages.

Gorgeous grottoes...

Upon reaching the complex, you will encounter a system of unique grottoes, some of the more noteworthy being Ba Giot (Three Drops), Dia Linh (Holy Land) and May (Cloud). But for those with different interests, there are numerous historical relics related to architecture, economics, social and military history from the Dinh, Le and Ly dynasties. There are many valleys like Tran Temple valley, May valley, Khong Valley, Nau Ruou Valley (Wine brewing valley).

In archealogical excavations, people iscovered valuable relics like bows, dishes, pots, bricks, tiles and ancient money. Moreover, Trang An Grottoes Area also has old architectural constructions like Vuc Vong temple, Khong residence. The Beauty of New Long trans-water grottoes will surprise tourists. Trang An Grottoes Area is considered as a great rock – garden locating in a vast lake. It is said that, this is the place where Dinh Bo Linh trained his navy soldiers. All the scenes seem to be mingled with which create a particular and interesting space awaking a wide range of mythical imagination.

Trang An is the key tourism zone of Ninh Binh which is still under construction and investment in infrastructure. When the project is completed and opened by the year 2010, Trang An will become a national and international tourism complex of Vietnam with all tourism types such as historical tour, cultural tour, eco tour, festival tour, religious tour, grottoe discovery tour, adventure tour (rock climbing, trekking), entertainment tour, vacation, MICE tour, kayak, historical - cultural research and so on.

A boat trip along the winding, olive river lined with trees and rare orchids helps to understand the immense pride of the area’s inhabitants. Green trees, a crystal clear river, fresh air, magical caves and sweeping mountains rich with history... all will charm you at first glance. Come here, and you would never wish to leave...

Huong Pagoda Festival, lost in a world of fairies

Huong Pagoda Festival, lost in a world of fairies

                                                 “This immense area with wonderful features
                                                  Makes one wonder whether it is fairyland
                                                  Huong Son itself is fairyland
                                                  Which is seen in this earthly world"

The beautiful verse describes scenic spot of Huong Pagoda, designated by UNESCO as a world cultural heritage site, which makes one can’t help having the feeling that is one were lost in a world of fairies. Huong Son attracts visitors not only with its wonderful landscape, but also with its sense of philosophy embodied inside its splendid caves, of which  Huong Tich and Tuyet Son are the most impressive. Visitors are bewitched by the beauty of these cases which look half real and half unreal. That explains the reason why the cold weather cannot keep thousands of pilgrims and tourists away from the Huong Pagoda Festival, the nation’s longest and most elaborate annual festival.

Oficially occuring from the 15^th day to the 20^th day of the second lunar month, Huong Pagoda Festival mainly consists of sightseeing trips to pagodas, temples and caves as well as visiting ceremonies to ask favours from Lord Buddha. Situated approximately 60 kilometers southwest from Ha Noi, Huong Son boasts quite a few pagodas built in the Posterior Le Dynasty. Annually, a vast number of pilgrims have been flocking to the northern province of Ha Noi’s My Duc District for the three-month Huong Pagoda Festival, enjoying the beauty of the Huong Son limestone mountains at a time when apricot trees are in bloom and pay tribute to Buddha, specifically to Avalokitasvara, one of Buddha's disciples.

Legend has it that the festival is held to worship a princess named Dieu Thien who incarnated Avalokitasvara and attained enlightenment there. As the princess was born on the 19th day of the second lunar month, that date is now observed by all Vietnamese Buddhists as a saint day. The shrine in which she practised her religion was discovered in the 15th century by three monks. The pilgrimage to Huong Son dwindled to a trickle during the war years and the temples and shrines were left vacant.. In 1770, Lord Trinh Sam wrote five Chinese characters to describe Huong Tich Cavern: Nam Thien De Nhat Dong (the most beautiful cave in Vietnam). The Huong Pagoda Festival started during the Le-Trinh Dynasty. In 1958, after the restoration of peace in North Vietnam, the Government and President Ho Chi Minh personally gave instructions for the repair of the pagodas and temples and the restoration of the festival. Annually, visitors to the festival to enjoy the beauty of the Huong Son limestone mountains at a time when apricot trees are in bloom and pay tribute to Buddha, specifically to Avalokitasvara, one of Buddha's disciples.

According to the legend, a pilgrimage to Huong Pagoda in the spring will bring health, prosperity, good luck and happiness. And whether you believe in the story or not, there's no disputing that a trip like this offers a perfect chance to get closer to both nature and Vietnamese tradition.

A meaningful pilgrimage

The festival is a traditional Vietnamese Buddhist celebration, held simultaneously in three locations: Huong Tich, Tuyet Son, and Long Van. The festival is most crowded from the 15th - 20th day of the 2nd month of the lunar calendar as this period marks the the main festival. However, since the first day of the lunar New Year, thousands of tourists and pilgrims have flocked to the sacred land to tour and pray for a prosperous and happy year. Spring is the idea time for bothVietnamese and foreigners come to Huong Son. Heading there, you have chances to live in a boisterous atmosphere of a spring festival amidst beautiful landscape. They seem to be free from all tiredness and sorrow and come to pay respect to the compassionate Buddha.

Unlike many other festivals, the Huong Pagoda Festival does not centre around traditional games, but rather romantic trips to caves, pagodas and temples and participation in ceremonies to beseech favours from Lord Buddha. The Venerable Thich Minh Hien rang the bell to officially open the festival at the Huong Pagoda, on the sixth day of the first lunar month. The opening ceremony began at the Thien Tru Pagoda with pilgrims and tourists invited to take part in the incense offering ceremony. In order to warning up the festival’s lively ambience in the chilly weather, the traditional raditional songs and dances took place before and after the ceremony. Visitors attending Huong pagoda festival usually make some wishes and when they are worshipping Buddha’s in the pagoda, they pray for their wishes to come true. The visitors bring offerings with them from home, including boiled chickens, boiled pigs' heads and steamed sticky rice. After prayers, each person will take a small portion of the offering (called loc) which is then carried home for their family. Loc is a sacred and precious thing as it is believed to bring good luck to those who eat it. In addition, cultural activities and sporting contests are also held on the occasion of Huong Pagoda Festival: boat racing, climbing, folk song singing, etc. These festive activities take place throughout the festival.

A pilgrimage to the Huong Pagoda Festival cannot only be for religious reasons, but to see the numerous natural shapes that are typical of the landscape and the buildings that are valuable artifacts of the nation. When you make a pilgrimage to Huong Pagoda you are in the middle of nature at its best, with a gorgeous river, caves, and mountains.Therefore, people of different ages all so interested in the Huong Pagoda Festival...

Vieng Market Festival

Vieng Market Festival

Held in Nam Truc and Vu Ban Districts, Nam Dinh Province, Vieng market festival is launched on the annual 8th day of the first lunar month, only once in a year, when people have just finished their Tet (Lunar New Year) holiday.

Legend has it that Vieng market is linked somehow to the person who brought copper casting to the area, Nguyen Minh Khong, so people who go the market feel that they will get lucky if they buy something made of copper at Vieng market on this day.

The market opens on the 8th of lunar January; nevertheless, the most spiritual moment falls on the night of the 7th and early 8th. That is the moment of heavenly-earthly, positive-negative exchange. According to the popular belief, at the time, men and Gods could reach together and all the prayers could be perceived more clearly. Trade could at the time take place smoothly. Consequently, there are 40,000-50,000 people coming to the market on the night of 7th let alone. The market on the night of 7th is called “Cho am phu” (Hades Market). There are about 10,000-12,000 people coming to the market on the following 8th. The market-goers not only just enjoy the market atmosphere but also bring along the feeling toward Mother, praying for fortune and favourable nature, rich crops, happy family. They buy and sell just for aspiration at luck in the rest of the year.

Vieng market is actually typical to an agricultural countryside that is rich in natural products, a kind of radiant open-air “fair” produced by the local farmers, especially ornamental plants, speciality crops, subtle craft articles, utensils, bronze and iron-made tools, etc. This spring market displays handicraft products, antiquities and false antiquities, utensils, tools for agriculture production, and many kinds of ornamental plants. Specialities are barbecued beef and “bánh dày” (sticky rice cake).

The cheapest things at Vieng would be flowers and trees, which bring both the buyer and seller happiness and luck. From around 2a.m, deals are done under the light of candles or flash-lights. Deals are agreed quickly, as people believe, to keep the luck. From 6a.m, local people bring farming tools such as hoes and sickles to sell, which relate closely to their lives. Buyers believe that the tools will bring them health and richness. Vieng market also is also a place to relax. Lovers would find themselves or their happy future here.

Above all, everyone visiting the market just wish to buy the burnt veal at any cost, which is considered the indispensable gift from the market and bliss from fair of the Vieng market-goers. Accordingly, although the Vu Ban residents travelled anywhere, they just thought of the folk-song as a reminder:

"Enjoying the New Year’s day at home on the 1st
Engaging sports festival at communal house on the 2nd
Going to Qua Linh market on the 4th
Then Trinh market on 5th and Goi market on 6th
The following 7th is just for rest
Packing and travelling to Vieng market on 8th
Because it just takes place once a year."

Yen Tu Festival

Yen Tu Festival

A popular saying goes: "Even after 100 years of virtuous religious life, if you don't come to Yen Tu you cannot be called a true religious person". Pilgrimage to Yen Tu Festival in respect of Buddha and sightseeing is so meaningful...

Situated within the immense arched mountain range of north-eastern Vietnam, Yen Tu Mountain in northern coastal Quang Ninh Province bears at its peak the Dong Pagoda: at an altitude of 1,068m above sea level. The beauty of Yen Tu consists in the majesty of its mountains mingling with the ancient and solemn

quietness of its pagodas, shrines and towers. Yen Tu has been a centre of Buddhism for many centuries, and is the starting point of the Buddhist sect of Truc Lam. Travellers to Yen Tu Festival to stay away from the mundane and go on a religion pilgrimage in the midst of the mighty nature.

The history...

Under the Ly Dynasty, Yen Tu held the Phu Van Pagoda, with Yen Ky Sinh as its warden. But Yen Tu only really became a Buddhism centre when Emperor Tran Nhan Tong surrendered his throne to establish a Buddhist sect called Thien Truc Lam and became the first progenitor with the religious name Dieu Ngu Giac Hoang Tran Nhan Tong (1258-1308). He ordered building hundreds of constructions, large and small on Yen Tu Mountain for leading a religious life, sermonizing. After his death, his successor, Phap Loa Dong Kien Cuong (1284 - 1330) the second progenitor of Thien Truc Lam, compiled a set of book “Thach that ngon ngu” and ordered the building of 800 pagodas, shrines and towers with thousands of value statues throughout 19 years of religious life. Some famous pagodas are Quynh Lam, Ho Thien. There is the third progenitor of Thien Truc Lam, Huyen Quang Ly Dao Tai (1254 - 1334), in the sermonizing centre of Phap Loa.

Passing through to the Le and Nguyen Dynasties, Yen Tu became the focal point of Vietnamese Buddhism, and was often subject to restorations. It is a meeting place of different styles from various historic periods: visible in the many different designs and decorations that ornate its constructions.

The mountain scenery and beautiful pagodas and hermitages, inspired King Tran Nhan Tong, who reigned over the country from 1279 to 1293, to pass the throne to his son to lead the life of a Buddhist monk at Yen Tu. There, he founded the Truc Lam medication sect, making Yen Tu the country’s leading Buddhist center.

... and the festival

Yen Tu Festival commences annually on the 10th day of nar month and lasts for three months. Tens of thousands of pilgrims begin their journey to the uppermost shrine after a solemn ritual held at the base of Yen Tu Mountain.

During the festival, the people near and far flock to Yen Tu which was regarded as the Buddhist land to show
their belief and aspiration or to get rid of all sorrows and
 dness. Other go to Yen Tu to do sightseeing and to  njoy the pure atmosphere of a mountain region. oreign visitors come to Yen Tu to witness a famous beauty spot, a mysterious tourist attraction. Many cultural and historical values are carefully preserved in Yen Tu, where is also home to a rare ecosystem in Vietnam.  

In the wide ensemble of vestiges in Yen Tu, there are 11 pagodas and hundreds of shrines and towers. One form of entertainment is to climb the peak to where the Dong Pagoda was built (1,068m above the sea). On the way, you will see pagodas, a tower, a stream and a forest. At the top, after having burned joss-sticks, you seem to be lost in nature somewhere between the sky and the earth. When clear, you can perceive almost all of the northeast area from here.

The route of the pilgrimage from the foot of the mountain to the pagoda is nearly 30 km. The highest point of Yen Tu is Dong Pagoda, which is located 1,068 m above sea level. You can get to Hoa Yen Pagoda at the altitude of 534m by the cable car system recently put into operation and will see on this peak two 700-year-old frangipane trees. From there, you will continue walking up stairs to pagodas of minor note lined up along the path leading to Dong Pagoda. There you will feel like walking on clouds. If the weather is agreeable, from this summit you can admire the dramatic landscape of the northeast of Vietnam.

The complex of historical sites and beauty spots in Yen Tu features various pagodas, shrines or stupas now appearing now disappearing under the thick foliage of the primary show their belief, or doing away with all sorrow and sadness. Others go to Yen Tu to do sightseeing and to enjoy the pure atmosphere of a mountain region. Foreign visitors come to Yen Tu to witness a famous beauty spot, a mysterious tourist attraction. Anyone who makes all the way to the Bronze Pagoda feels the magnificence of Yen Tu and forests. Atop Yen Tu Mountain, one feels like standing by the Heave Gate shrouded in white cloud. On clear days one can have a partial view of the northeastern region...

Fish Sauce – a famous Vietnamese condiment

Fish Sauce – a famous Vietnamese condiment

When having most Vietnamese food, “nuoc mam” or Fish Sauce is the indispensable spice of much deliciousness.

Whoever coming to Vietnam and most Southeast Asian countries (such as Thailand, Laos, Cambodia) is much fond of a special condiment - Fish sauce (or nuoc mam in Vietnamese). It is a staple ingredient of numerous food like curry and sauces, and is derived from fish that is allowed to ferment.

The origin of fish sauce in Vietnam dates back to ancient times as a primary source of protein. Early fishing boats were unable to venture into the deep ocean to catch larger fish for more fish meat. Instead, they mostly stayed close to the shore and net small fish. Later on, it was found that they could produce a richer protein sauce by layering these small fish in barrels with salt. Since then, there appeared such a delicious sauce!

Ingredients and production process: Only the fresh small fish makes good-quality fish sauce, which is found in clear color and good smell. In Vietnam, fish sauce is very popular and can be any of various mixtures based on the liquid of salted, fermented fish. First, small fish and salt are put in wooden boxes to ferment. Then, it is slowly pressed so as to yield the salty, fishy liquid.

This extremely pungent, strong-flavored and salty liquid can range in color. For the pure fish sauce, fresh anchovy fish sauce is selected and mixed with salt by applying the unique Vietnamese traditional process. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, the liquid drips from an open spigot, to be poured back into the top of the barrel. Six months under the sunlight will make the fish sauce of much better smell.

The unique characteristic of fish sauce is salty flavor and fishy smell. An interesting characteristic of fish sauce is that it loses its fishy odor once mixed with other ingredients. It is commonly used for cooking and dipping seafood and many other Vietnamese foods as well. In Vietnam, it is generally called nước mắm(well known by these brand names: nước mắm Phu Quoc or Phu Quoc fish sauce, and nước mắm Phan Thiet or Phan Thiet fish sauce).

Cao lau Hoi An (Hoi An vermicelli)

Cao lau Hoi An (Hoi An vermicelli)

Visitors to Hoi An never forget Cao Lau (vermicelli), the special Hoi An and Quang Nam special symbol

Cao Lau is the foremost traditional Hoi An food. Visitors to Hoi An always remember Cao Lau, which was considered by Quang Nam people as a special symbol for Hoi An.

Cao lau noodles are carefully made from local new sticky rice. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling.

On the Cao Lau noodles were some meat slices mixed with fat made from fried noodles served with vegetables and bean sprouts. Sharp-witted eaters would find out the specific flavor of the dish.

Dry pancakes used as ingredient must be thick with much sesame on the surface. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

It was said that only some wells in Hoi An were used to make Cao Lau noodles. What is more, only some Hoi An families were able to produce Cao Lau by their own traditional way, but the quality was not as good as it was before. Cao Lau did not have Vietnamese flavor. Despite its Chinese-like appearance, no Chinese accepted it as Chinese food. Until now, the origin of Cao Lau still remains in mystery.

Come to My Tho for tasting Hu Tieu

Come to My Tho for tasting Hu Tieu

Hu Tieu (My Tho noodle soup) is a traditional dish, so specific to Southern Vietnam. As a Chinese long-aged dish, this food was reciped to taste My Tho delta people to become well-known nationwide.

Back in the 1960s, a shop in My Tho, 70 km from Ho Chi Minh City started serving this dish. Ever since then, its reputation has grown to become a very well known meal in Vietnam. It is said that the most delicious noodle soup is made with Co Cat rice, from the most famous rice growing area of My Phong village, a suburb of My Tho City.

My Tho seafood noodle soup is different from Chinese noodle soup, Nam Vang soup, as well as Hue beef noodle soup. The intersting thing is its secret recipe. In stead of herbs and lettuce, you will be tried the flavour of soy bean, lemon, chili, and soy sauce.

How does it taste?

The sweet aroma of the broth comes from the meat, dried squid, and special condiments.Not less important is the broth to cook from shinbone, pork, squids, additives and seasonings to taste subject to family secret as revealed by Chef Ba Chau to a well-selling shop in Trung Trac Street, My Tho City.

Taken as a national dish and something to recollect the delta land of My Tho, this noodle soup reciped in the Southern cuisine is second to none in meeting with various appetites of both oriental and western diners.

Can you find a bowl of Hu Tieu in Ha Noi?

You are in Hanoi, and wondering if such a My Tho’s specialty appears in Hanoi or not. Of course, My Tho noodle soup comes up quite often in many streets of Hanoi. It is better to ask your hotel receptionist to recommend a place nearby or you can refer to the following reliable address: Arab Kebab, 9B Thai Van Lung Street, Ha Noi.

Vietnamese wine

Vietnamese wine

When we say that Vietnam is warming with reds these days, we aren't making a political statement, of course. We're talking about wine. With the easing of government restrictions, both commercial and cultural, the past ten years have seen a welcome increase in wine importing and awareness. You can now find a good quality Bordeaux in most upscale and many mid-range restaurants or chic wine bars and shops in Hanoi and Ho Chi Minh City. Nevertheless, while international wines are making headway, the most interesting vintner we find on the market are local contenders.

 Rice alcohol. Alcohol has been called spirit because it symbolizes for men willingness in the old time. Besides tea, plain rice alcohol is also offered respectfully on the ancestor altar in rituals or ceremonies to show deep gratitude such as wedding parties, ground - breaking, Tet holiday... Vietnamese also drink alcohol to celebrate joy to reduce sadness or wish for blessings.

However, the way Vietnamese drink alcohol is worth mentioning. Unlike Western countries where bigger cups or glasses are frequently used, buffalo - eyed cup is more preferred to serve in Vietnam.

How can rice become wine?

Yes, Vietnamese alcohol is made from rice so it is called rice alcohol. Firstly, rice is steamed, and then fermented for a couple of days before being distilled. With several traditional methods and materials, you will have many kinds of rice alcohol; however, their flavors are totally different from each other. In some cases, herbs or snakes are pickled in alcohol jar to use as medicine. 

Can wine. The name can wine comes from the reason that Vietnamese call a stem - a small bamboo straw- to consume wine from the jar. This kind of wine is the most special one in Vietnam even it belongs to minority groups in highland and some other places in Vietnam.

Can wine is special for the way it is made and served.
Firstly, simple available local materials such as cassava, tapioca, sweet potato are altogether fermented by wild herb in a pottery jar for days. Of course, its taste is total different from rice alcohol or any kind of wine - can wine is so bitter or strong that may lead you dizziness. Its sweet taste would make you drunk - a sweet and slow drunk - without any predictable consciousness.

The way can wine is served clearly shows the community unity and hospitality of highlanders. Now, let’s see how Vietnamese drink ruou can to serve dear guests, special celebrations or ceremonies. At these moments, the spirit container would be fixedly placed in the middle of the yard, house or even communal long house (called nha rong - in central highland). Then, both host and guest take seats around while fresh water from a buffalo horn will be slowly leaked out through a small holed. Now, it should be time for the village master to try through one of stems dipped into the jar. In some cases, he can offer it to honorable guests. After that, turns will come to the rest whenever they want. Every body will try to offer stems to each other to show their willingness and respect. The container would never be dry, it always requires fully filled with water by ladies. Besides, there would be gong performance, which is usually accompanied by dancing during the time.

Snake Wine. It is an alcoholic beverage that can be found at Snake Village near Hanoi, any major city of Vietnam as well as other countries across South East Asia. The snakes are immersed in 100% rice wine in special glass bottles and then, they are sealed and stored in a cellar for five years. The wines which contain substances necessary for the human body are high quality tonics. Regularly drinking appropriate quantities of the wines can moisturize your skin, improve your appetite, as well as strengthen your bones, tendons and muscles. They are used to treat general fatigue, hair loss, migraine headaches, rheumatism and neurasthenia. Surprisingly, the tonic wines do not cause dryness syndrome, such as constipation, thirst, dryness of the throat and nose. People of all ages and both sexes, including pregnant women can drink them in four seasons.

Vang Da Lat. As with most other Asian countries, wine is not the first commodity that comes to mind when thinking about Vietnam. However, Dalat, with its cool central highland climate and strong French heritage, is an anomaly that producing artichokes, asparagus, strawberries and most recently- wine.

Unlike its more sophisticated brethren in France, Northern California and South Africa, Vang Dalat uses table grapes from nearby Phan Rang - a Vietnam's main grape-growing region. Nguyen Van Viet who has been with his wine company since 1999 explains that Vietnam has a limited history with wine. The French introduced an elite wine culture pre-1954, and during the past decade, due to the improvement in living standards, more people fond of traveling overseas and being exposed to foreign wines.

With this in mind, Nguyen considered how Vang Dalat could produce a European-style wine similar to traditional Vietnamese wines that any family could afford. Today, his company produces 1.5 million liters of wine a year, including a Superior Red (all grape, 11% alcohol), Strong Red (grape/mulberry blend, 16% alcohol) and even a sparkling white…

In the meantime, Vang Dalat is just one more good reason to visit Vietnam. If you make it to Dalat, we recommend dinner at Maison Long Hoa, a genteel establishment run by a Vietnamese Francophile. Classical rather than tinny pop plays over the stereo, hearty Vietnamese food offers comfort against the chill outside, and—along with the strawberry wine made by the owner's wife—Vang Dalat vintages top the wine list.

“Mứt Tết”, very delicious preserved fruit!

“Mứt Tết”, very delicious preserved fruit!

In Vietnamese New Year party, beside traditional dishes, no family can forget to make a tray of "Mứt Tết”, a cup of tea, betel and areca ready to entertain their visitors.

“Mứt Tết” refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of preserved fruittraditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. There are various types of fruit preservesmade in Vietnam, and they can be made from sweet or savory ingredients.

“Mứt” is made from all sorts of fruit, including mandarin oranges, apples, banana, coconuts, persimmons and breadfruit. Vegetables like patatoes, carrots and squash are also turned into “Mứt”, as certain types of blossoms.

The most famous variety of “Mứt” is made from rose petals or peach blossoms. The raw materials are cleaned and peeled, then soaked in sugar and cooked until dry. Other types of “Mứt” have the sticky consistency of jam. Some varieties, like “cu lac” (peanut jam) are covered with a thick layer of sugar, but most have thin layer of sugar.

The colors are often quite intense and people serve different types of “Mứt” together, arranged in a colorful display.

In Hanoi, Hang Dieu or Hang Duong Streets in Old Quarter are famous for shops that sell “Mứt”. Preserved fruits are masterpieces in these shops. They make all kinds of preserved fruit such as ginger, waxy pumpkin, apple, orange, lemon and carrot in various shapes and colours.

To welcome Tet is to welcome the spring. However, in January, which is spring time, the weather in Vietnam is still cold. It is a good idea to warm up with a cup of hot tea and a slice of preserved ginger with golden yellow colour and a special flavour...

Nem chua - Vietnamese fermented pork roll

Nem chua - Vietnamese fermented pork roll

Usually served as a snack with raw garlic, Nem chua is eaten all year round as an appetizer or a side. It is eaten especially for the Lunar New Year by many Vietnamese families.

Nem chua is a meat roll with a sweet, sour, salty

and spicy taste which makes the mouth salivate with each bite. Nem chua possesses the local character of each region of Vietnam, due to the differing ingredients and sauces used. Most versions of Nem chua can be distinguished by their name, which is usually named after the area it originated from, such as nem Thanh Hoa, nem Dong Ba in the ancient royal capital of Hue, and nem Ninh Hoa in Khanh Hoa Province, nem Yen Mac in Ninh Binh Province, etc.

Traditionally, to make Nem chua, the main ingredient is pork thigh. Nem chua is made from minced pork, sliced pigskin and a mixture of seasoning and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh leaves (usually in banana leaves) into small, boxy rolls before being stored for natural fermentation process for three to five days in a cool place before eating.

In the Lai Vung District of the Mekong Delta province of Dong Thap, the locals take pride in their Nem chua recipe, which has been passed down through many generations. Called “nem Lai Vung” after the district, it became more widely known in 1975 when a local woman, Tu Man, made Nem chua for visitors. She used pork, but she also used

pig liver, and then ground them into a mixture with rice, shrimp meat and seasonings. The characteristics of nem Lai Vung and other specialty foods from Lai Vung District are so distinctive and recognizable that they have been registered under a domestic brand name. Tourists to Dong Thap Province can take part in nem Lai Vung cooking classes to learn more about this regional specialty.

The northern areas also create their own favorite varieties of Nem chua. The famous one is Nem Yen Mac, which has been made for a long time in Ninh Binh Province. The number of locals in Yen Mac who can make this kind of Nem chua is small because the work requires not only secret formula but also passion for the work. Nem Yen Mac is eaten with guava leaves, fig leaves and aroma vegetables dotted into nuoc mam (fish sauce) which is mixed with mingled with garlic, lemon juice, pepper and chilli.

While many people prefer the more traditional method of preparation for Nem chua, others enjoy a grilled and unfermented variety of Nem chua. Both traditional and grilled Nem chua are usually served with uncooked sliced garlic and nuoc mam (fish sauce). Whereas nuoc mam adds saltiness and spiciness, some prefer to use chili sauce instead.

Nem chua is best known to the expatriate community and international tourists who have taken an interest in Vietnamese cuisine in recent years...

“Banh gio” – Pyramidal rice dumpling

“Banh gio” – Pyramidal rice dumpling

Not everyone can eat "banh gio". Yet, it is very easy to get addicted to it. That is true! 

This simple dish sold in country markets has become a favorite breakfast of many Hanoians. People can find this dish in small stands o­n any street in Hanoi. The stands are always crowed with diners. Hanoians can enjoy this dish at any time, at breakfast, lunch or post-lunch.

Although pyramidal rice dumpling is simple, it is very good and healthy, especially its appealing fragrance. This white and smooth dumpling is wrapped in green banana leaf, which is regarded as the quintessence of heaven and earth.

The pyramidal rice dumpling is made from a few ingredients including plain rice flour, minced lean meat, cat’s ear, onion and mushroom. The process of stirring and kneading flour is the most important, which decides the deliciousness of the dumpling. Processing the dumpling flour is a secret handed from generation to generation. Some famous makers of pyramidal rice dumpling said that they bought flour in Ha Dong District but still kept secret what kind of flour was. Therefore, it is not easy to make delicious rice dumplings.

After soaking in water, flour is dried, which is similar to the kind of “banh te” (rice cake). This flour is continously dissolved in water when being cooked. After 45 minutes, the flour turns pure white and viscid, which means it is well-cooked. Then the flour is placed o­n phrynium leaf and wrapped with meat. These rice dumplings are then put into the boiling water for 20 minutes. After that, pyramidal rice dumplings are picked up. People can feel the fragrance of the filling, rice flour and the special smell of phrynium or banana leaf. It is so great to serve this dish with sour vegetable pickles, which makes good taste; therefore, some people can eat two or three dumplings at a time.

Sitting in crowded stands, feeling hungry and enjoying this dish, you will find it a pleasure in life...

Spring roll (Chả giò)

Spring roll (Chả giò)

“Chả giò” (or Nem Rán in the North) is one of the most popular traditional Vietnamese food, literally meaning minced pork roll.

The most common English translation of “Chả giò” is spring roll, though this is just a fancy name since the food has nothing to do with spring.

Ingredients

The main ingredients of a roll of “chả giò” are commonly seasonal ground meat, mushrooms, and diced vegetables such as carrots and jicama, rolled up in a sheet of moist rice paper. The roll is then deeply fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, sometimes snails (in northern Vietnam), and tofu (for veganchả giò). If diced carrots and jicama are used, the stuffs inside the rolls are a little bit crunchy, and match well with the crispy fried rice paper. Nevertheless, the juice from these vegetables can soon cause the rolls to soften after only a short time. To keep the rolls crispy for a long time, mashed sweet potato or mung beans may be used instead. One may also include bean sprouts and rice vermicelli in the stuffing mix, yet, this is a rare practice. Eggs and various spices can be added based on each one's preference.

“Chả giò rế” is a rare kind of “chả giò” that uses “bánh hỏi” (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffs inside the roll are the same as normal chả giò, and the roll is also deeply fried. Since the sheets of “bánh hỏi” themselves are not very wide, and the rice vermicelli is too easily shattered, “chả giò rế” rolls are often small and difficult to make. They are only seen at big parties and restaurants.

Side notes

At some restaurants, “chả giò” is incorrectly translated in English as "Egg rolls", and sometimes "Imperial rolls". Egg rolls are significantly different from “chả giò”, as the wrapper is a wheat flour sheet instead of moistened rice paper. However, many Vietnamese restaurants in America have adopted the wheat flour sheet to make their “chả giò”, since it makes the rolls harder to shatter when fried, and the rolls stay crispy for longer time.

The Quan ho singing tradition

The Quan ho singing tradition

For the Bac Ninh people, festivals not only allow them to highlight their own village's specialties, such as ceramics, folk painting, wrestling, kite parades, or bird contest, among a great many other things, but also their common prized heritage, the quan ho singing tradition.

 From the past till now…

Ca quan ho, also called quan ho Bac ninh singing, originated around the 13th century, and has traditionally been associated with the spring festivals that follow the celebration of the Vietnamese New Year.

According to the tradition, only young people used to sing quan hosongs, as the major body of song texts centers on the subject of love and sentimental desire among young adults. Nowadays, many elderly singers participate in the singing as well in response to the quant homovement initiated by the provincial government. Originally, quan ho singing were exchange songs between two mandarins' families. Gradually, it spread out and became popular among the northern people. Groups were formed just for singing, and many marriages were formed at these get-together. After centuries, it became the most significant Vietnamese folk-song type.

Characteristics.

Unlike the simple lullabies, which were inspired by daily works, quan ho was always searching for new content and new reforms. Virtually, all songs heard in festivals express personal subject like addressing the beautiful nature and the satisfaction after harvesting crops together. Love in quan ho is not sad and pessimistic as it is in lullabies (ru) or in calls (hò). On the contrary, the tune of this type is rich in tunes and rhythms because it received all the influences of lullabies, poem recitation, etc.

There are four major airs in quan ho singing:

• Giọng sổng (transistor air)
• Giọng vặt (diverse air)
• Giọng hãm (recitative air)
• Giọng bỉ (tunes borrowed from other sources)

The most popular quan ho songs, "qua cau gio bay", "treo len quan doc" (also known as "ly cay da"), "se chi luon kim", were sung in Giọng vặt. (transistor air)

If you did listen or watch a quan ho performance, you will see that it is an antiphonal singing tradition in which men and women take turns singing in a challenge-and-response fashion drawing on a known repertoire of melodies. In general, an initial "challenge phrase" (câu ra) is sung by a pair of female singers, followed by a "matching phrase" (câu đối) from the men, which repeat the melody of the challenge phrase. Once the order is reversed, the men will issue their own challenge phrase with a different melody.

One of the quan ho features that have endured through time is the proper verbal and poetic introduction to every tune. Quan ho singers are not only appreciated for their singing ability, but also for their skill in leaving an impression of their gracefulness and literary adeptness on the audience. Usually, one of the singers will say something to praise the opposing pair and express how fortunate her/his pair has been to be allowed to sing with them before reciting the verses of the song. Not only provides listeners with the basic content of the song, the rhetoric used in the introduction contribute to create the impression of a theatrical act.

The singers also imitated the musical sound, the sound of rice grinding, crying as well as replying in the tunes that their opposing pair had used. The singing ends with songs in the farewell category- a feature that has never been changed as a sense of a completion.

Instrumental accompaniment is welcomed by quan ho singers in some villages. The mono chord is the most common instrument, followed by the bamboo flute and the 36-stringed hammered dulcimer.

Trying to make cultural sense of the quan ho tradition as it is practiced today is not an easy task. Quant ho singing has undergone several changes with regard both to its context and content as its practitioners continue to search for ways to put the puzzle together, while realizing that missing pieces may never be found. Yet, the Bac Ninh locals believe that quan ho singing has always been the window through which outside people can see who they really are- the director of the quan ho troupe maintains.

“Banh it” - sticky rice cake

“Banh it” - sticky rice cake

It is true that “Banh it” is a must try specialty of the Central Region in Vietnam!

Commonly, there are two kinds of “Banh it”. The first one is “Banh it la gai”, which is sticky rice cake with coconut or green bean stuffing wrapped in pinnate leaf. The second one is “Banh it tom thit” - glutinous rice cake with meat and shrimp, its name means “little meat shrimp cakes”, the stuffing is made of ground pork and shrimp mixed with spring onion and other spices.

A popular saying goes: "If you wish to eat banh it la gai, get married to a Binh Dinh man to increase your life experience". It shows how essential “Banh it la gai” is to the people in the central region. Originating in Binh Dinh Province on the central coast, “Banh it la gai” has become a veritable specialty of that region of Vietnam.

"Banh it la gai" is made from five ingredients - sticky rice, "la gai" (a type of thorn leaf popular in the central region), sugar, green beans (or black beans) and a banana leaf. The “la gai” is boiled and then ground in a stone mortar until its green colour turns black. The sticky rice is ground into flour. The sugar is dissolved in water and then boiled down to make syrup. Then the three ingredients are mixed together to make the dough. Meanwhile, the green beans are soaked in water for hours and then whipped before steaming. After that the well-done beans are ground and rolled into balls used as fillings for the dough.

The dumpling can also be made with sweetened ground coconut instead of beans. Either way the banana leaves are usually put quickly on the fire or dipped in hot water to make them soft so that it is easier to wrap the cake with them. The little packages usually are shaped like pyramids with square bottoms. Then people arrange the packets into a pot for steaming.

Visiting Binh Dinh, tourists can discover how “Banh it” often stands right in the centre of locals' lives. In death anniversaries, it is acceptable for there to be no fish or meat, but there must be “Banh it la gai”. In marriage rituals, a tray of “Banh it la gai” is the gift of the bride’s family to that of the groom to show the skillfulness of the bride who has made the Banh it together with other villagers.

In the former imperial capital of Hue in Thua Thien-Hue 

province, tourists can also find “Banh it la gai” and another type of “Banh it” called “Banh it tom thit”. The cake is a little ball of sticky rice flour stuffed with shrimp and pork. The tasty morsel is served plain or wrapped in banana leaves and is one of the indispensable dishes in the death anniversaries of a Hue family.

“Banh it” is also popular in the historic town of Hoi An in Quang Nam Province. There tourists can find “Banh it” not only at family parties, wedding ceremonies and death anniversaries but also at restaurants. Hoi An has two types of “Banh it”: one with green bean filling and wrapped in banana leaves called “Banh it la gai nhan dau xanh” and the other also filled with green beans but served plain called “Banh it la gai tran”. Unlike common “Banh it la gai”, “Banh it tran” usually is pink and smells like la dua (a type of leaf that smells when it is steamed). A famous “Banh it la gai”-making family lives on Nhi Trung Street in Hoi An. Stopping by their ancient house, tourists can learn all the stages of making “Banh it”. They can see how people prepare “la gai”, whip beans, grind sticky rice and form the dumplings. Above all, they can enjoy “Banh it” right after it is steamed.

Once visting the central region of Vietnam, you should not miss a chance to enjoy the so delicious taste of “Banh it”...