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Cuisine Festival opens in Ho Chi Minh City

The event, organised by the Municipal Department of Culture, Sports and Tourism, the Municipal Tourism Association and the Youth Advertising Company, is part of the programme to welcome the New Year. A wide range of activities include a street parade with a large number of amateur and professional artists, bartender performances, making of Vietnam’s biggest rice pancake and presenting delicious dishes of 18 countries.

Get a real taste of Viet Nam

Lee and his wife were taught how to make Hue-style spring rolls. Part of the delight was visiting the local food market to buy vegetables, fruits and fish prior to the cooking class, he said.

Banh Phu The – Vietnamese conjugal cake

The conjugal cake is normally served at Vietnamese weddings and used as a wedding invitation or taken by the man’s family to the woman’s family on engagement day. The stickiness of the cake is said to signify the stickiness of the marriage ties. Traditionally, a guy would offer these to the girl he wants to marry.

“Cốm” – Autumn’s special gift

For Hanoians, nothing evokes autumn like the taste of young rice from Vong village, the grain so sweetly scented that they left a lasting impression…

Nem chua – Vietnamese fermented pork roll

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.

Banh gio – Pyramidal rice dumpling

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.

Banh it – sticky rice cake

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.

Banh khuc, so delicious!

Cudweed (khuc) grows during lunar January and February, when the drizzling rain lasts all day, and it can be found along the edges of rice fields. There are two kinds: “nep” and “te”. The latter is more flexible and fragrant and is preferred for making the cake.

Mut Tet, very delicious preserved fruit!

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

Vietnam attends Asia cuisine festival in Bangkok

With the country’s red national flag, green bamboo and a traditional conical hat, Vietnam’s booth attracted a lot of visitors, who enjoyed tasting traditional Vietnamese dishes such as banh chung (square sticky rice cake), gio cha (pork pies), nem ran (fried meat roll), xoi vo (glutinous rice cooked with split peas) and, especially, pho bo (beef noodle soup).


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