Thứ Ba, 25 tháng 12, 2007

Tourists to enjoy Vietnam-Cambodia-Thailand sea route


A travelling route on the southwestern sea linking Vietnam, Cambodia and Thailand will be launched.

An agreement to this effect was reached by the tourism authorities and relevant agencies of localities from the three countries at a meeting in the Phu Quoc island District, Kien Giang Province, from October 24 to 25.

There will be two trips a week along this line by a high-speed ship, capable of carrying 300 people. Visitors will depart from Vietnam’s Ha Tien Township, travel to Cambodia’s Shihanouk Ville port city and finally arrive in an eco-tourism site in Thailand’s Chanthaburi Province.

Kien Giang Province, the Vietnamese partner in the project, is mobilising capital to upgrade its infrastructure and entertainment facilities in Ha Tien and Phu Quoc.

Tom Chua (Hue Sour Shrimp) - Hue


Tom Chua (Hue Sour Shrimp)
Tom Chua (Hue Sour Shrimp)

When Hue natives living outside the city return to their homeland, they usually have sour shrimp. Tourists also make sure to buy some jars of sour shrimp before leaving Hue.

Because of the national reputation of this dish, some cooks and merchants specialize in making sour shrimp. In the past, people made this dish at home, but now it is easier to buy it at the market.

This dish can be prepared with any kind of shrimp. The recipe includes a number of steps that must be performed in a specific order. First, the fresh, clean, and dry shrimp of approximately the same size are put in wine along with dry bamboo shoots, garlic, and chili. The ingredients are kept in a closed container at room temperature for three days. Then the container is put in a cool, dry place. After five or seven days, the sour shrimp are ready.

Com Hen (Hue Mussel Rice) - Hue

Com Hen (Hue Mussel Rice)
Com Hen (Hue Mussel Rice)

Hot white rice is part of every meal in Vietnam, but only Hue mussel rice is served cool. Hue people, after deciding that no food should be wasted, have designed this dish using leftover rice.

This dish includes Chinese vermicelli, bamboo shoots, lean pork meat, and an assortment of green vegetables (banana leaves, mint, star fruit, etc.).

The broth obtained after boiling the mussels is used to flavour the rice. Ginger, sesame, and chili are also added to the broth. This dish is very spicy and it is not rare to see people with watery eyes and sweaty faces while eating it; nevertheless, everyone congratulates the cook for such a delicious meal.

Hue Beef Noodle Soup - Hue



One must have years of experience to cook excellent Hue beef noodle soup. This recipe mainly consists of shredded meat and rice noodles. Most restaurants and merchants in Hue do not make the rice noodles themselves; they buy them in Van Cu and Bao Vinh, two villages located near Hue.

Learning how to make a clear broth from bone and meat is also a difficult task, but cooks have the satisfaction of seeing customers enjoying a good meal. The secret of this recipe resides in the meat–this is why it must be bought directly from the slaughterhouse early in the morning. The meat is then shredded, boiled, and taken out of the water to obtain a delicious clear broth.

The amount of salt put in the recipe varies depending on the season; during summer, Hue beef noodle soup is served with soy bean, mint, and different kinds of lettuce; in the winter, the recipe is saltier and lemongrass and fish sauce are added.

Flying fish with young jackfruit


Flying fish is at its best in summer. You can cook it immediately or dry it for later use. Among the recipes for this fish, cooking with young jackfruit is the most popular. It is affirmed in a local traditional verse.

"Who goes upstream, please help me send flying fish to my friend
And ask him to send me young jackfruit”


Saute the fish and arrange it in a pan with sliced young jackfruit. Cover it with water and simmer. Season with spices. When the jackfruit is well done and the water has gone, add some fat and reheat.

There are a number of flying fish dishes. After cleaning and scaling the fish, split it vertically leaving a "hinge" and soften its backbone. Mix chopped spring onion, garlic, pimento, turmeric and fish sauce. Spread the mixture inside the fish, fold it over and fry until it has a dark yellow coat and an attractive aroma.

As for young jackfruit, we can make soup, cook with fish or eat raw. Remove the skin and core and boil. Let it cool, then slice and wait until it is dry. If you like, you can mix it with well-grated young papaya. Combine with vegetable oil, sauted onion and garlic, crushed dried peanuts, herbs, pimento, a little sugar and fish sauce. Serve with rice noodle and fish paste or fish sauce plus chilli and garlic. "banh trang" is an alternative to rice noodle. Make a special thick sauce from vegetable oil, sauted onion, fish sauce (1/2 bowl), pure water (1 bowl), seaweed flour (2 teaspoonfuls). Boil the mixture; add crushed dried peanuts, garlic, pimento and sugar.

Quang noodles


As “pho” is to Hanoi and beef rice noodles is to Hue, Quang noodles is very popular in Quang Nam and Danang.

“I make for you, darling, green tea and Quang noodles to express my feelings” (a traditional version)

This dish's ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs. Especially, the famous Tra Que savory of Quang Nam Province will give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat.

Arrange the noodle on a bed of vegetables and a cover with enough stock to moisten the noodles. Don’t use as much stock as when making “pho” or beef rice noodles. Serve with crushed dried peanuts, oil from fried onion, chopped spring onion, lemon, chilli, and grilled "banh trang".

There are many Quang noodle restaurants in Quang Nam and Danang. Each area is famous for one certain recipe. For example, Thanh Chiem Village in Dien Ban District, Quang Nam Province is known for shrimp noodle, while chicken noodle is at its best in Tuy Loan, Hoa Vang District, Danang City.

Some well-known Quang Noodle Kiosks in Danang City:

1. Mrs. Ngan Quang Noodle
- Add: 108 Dong Da Street

2. Mrs. Lu Quang Noodle
- Add: 126 Ham Nghi Street
- Tel: (84)511 6520243.

3. Mrs. Vi Quang Noodle
- Add: 155 Trung Nu Vuong Street
- Tel: (84)511.865651

4. Hai Phong Quang Noodle
- Add: 05 Hai Phong Street
- Tel: (84)511.827936

5. Dinh Tien Hoang Quang Noodle
- Add: 53/54 Ong Ich Khiem
- Tel: (84)511.863025

6. Quang Noodle Inns in Tuy Loan
- Add: Tuy Loan Commune, Hoa Vang District

Thứ Năm, 20 tháng 12, 2007

Non Nuoc Fine art Village

Non Nuoc Fine art Village
Non Nuoc Fine art Village

Location: Non Nuoc Fine art Village is located in Hoa Hai Ward, Ngu Hanh Son District, Characteristics: Perhaps no one comes to the Five Marble Mountains without visiting Non Nuoc Fine Arts Village, where nationwide and worldwide famous marble handicraft works are produced


The Non Nuoc Fine Arts Village has a three or four-hundred-year history. This is affirmed by some steles which still remain at some ancient pagodas in the Quang Nam Province. Currently, there is a temple of the “Marble Fine Arts Founders” at the well-known spot of the Five Marble Mountains, and many ancestor anniversary activities take place largely in this village on the sixth day of the first lunar month every year.

Many gardens of statues have their back to the mountains. So, the overall artistic spaces of these gardens are arranged skillfully thanks to the outside landscape. Visitors will be very interested in and surprised by the artistic stone works exhibited here. Polished, petite and sophisticated statues are presented with both traditional and modern motives and taken to parts of the world by visitors.

Lifeless stone has become a lively thing with the human spirit through the craftsmen of the Non Nuoc Fine Arts Village. It is certain that this process takes place in many work stages, including extremely difficult ones. The happiness with the completed works, the admiration of connoisseurs and also the benefits from the job united the people of this fine arts village in their careers.

Thứ Tư, 19 tháng 12, 2007

Pork wrapped in "banh trang"


You should make the rolls yourself from boiled pork, vegetables and noodles. Just roll the ingredients in soft "banh trang" and dip them in spicy fish sauce.

Only a dish of pork wrapped in “banh trang” like other rolled dishes, the most important ingredient is pork. Pork for this dish should be rump meat from a 70-kilogram pig. Usually, only 5 kg can be selected and 40% of this is suitable for the dish.

The boiled meat must be well done and the pure colour of its fat retained. Pork is poiled in medium fire so that it is not well done so soon. Utensils must be rinsed before touching the meat to maintain its flavour and hygiene. Except for vegetables, fresh onion and green pip bananas, other additional things including fried “banh trang”, noodles (made by rice flavor to roll with boiled pork) are made by the saler for higiene requirements. Hot fish sauce will make the dish more special.

Some kiosks in Danang City:

1. Mau Kiosk
- Add: 35 Do Thuc Dinh Street
- Tel: (84)511.846615

2. Quynh Giao Kiosk
- Add: Do Thuc Dinh Street
- Tel: (84)511.846410

3. Nam Phuc Kiosk
- Add: Do Thuc Dinh Street
- Tel: (84)511.846385

4. Dong Noi Kiosk
- Add: 115 Do Thuc Dinh Street
- Tel: (84)511.846615

The philosophy of Hue cuisine


Dishes that are identified with the former imperial city of Hue number over 1,000. Most preferred, however, are beef rice noodle, rice cake, rice flan, rice cake with shrimp, mussel rice, grilled meat rolls, and lotus seed sweets. The culinary culture of Hue is noted for its fineness, elegance and taste. For this reason it stirs passions among gourmets.

Each and every woman of Hue can be regarded as an artist when she prepares the city's specialties. She presents the dish like a piece of art that pleases the eye of the diner. Then, thanks to many spices she has added, he can enjoy its good smell and taste. Maybe it is because of this use of spices that Hue's cooks have called spices their coloring ingredients.

Aside from their attractive colors, Hue dishes captivate the eye of diners by their fine trimming and arrangement of ingredients. In a plate of fresh vegetables to be taken with banh khoai are green lettuce leaves arranged underneath slices of ivory white unripe banana, looking like moon crescents, and thin slices of carambola or fig.

A dish of rice cooked on lotus leaves can give the diner an impression of something rustic but at the same time royal: the white rice grains with tiny cubes of shrimp and meat wrapped inside the lotus leaf and surrounded by lotus petals. Even a very popular dish of Hue folk, the com mo cau (rice on an areca spathe) to be eaten with ruoc (shrimp paste), is also presented artistically: the white grains of rice are wrapped in a freshly cut piece of areca spathe and have the smell of areca fruit.

The small white rounds of banh beo with purple fried shrimp bits look like flower petals with red pistils in the middle; the rectangular banh nam with cubes of shrimp meat stuffed inside that are placed on a dark green banana leaf; the banh ram is displayed in pairs of white and yellow pieces; or the bot loc, so transparent that the red-colored shrimp inside can be seen. They all look so beautiful that one may dare look at them but not dare to put them to one's mouth for fear of spoiling such a masterpiece of art!

Hue's attention to detail is reflected in the way meals are presented on the table. Tableware must be set along with the sauce to be taken with the dish. Most Hue foods are well arranged because eating, too, is an art: "Eat a little but in detail."

The culinary art of Hue has important steps: the selection of raw materials (fresh and nice-looking), which are well prepared and well spiced (not too sweet but hot); and set out well on the table. This last is because foods must show the harmony of colors and of "yang and yin."

Hue's dishes were originally for ordinary people; they are simple meals. But when they were introduced to the royal court they became sophisticated and fine. Take the che hot sen (lotus seed sweet) for instance. The small and tender seeds of lotus flowers from Tinh Tam Pond (inside the citadel of Hue) are wrapped inside the pulp of longan and cooked with candy sugar.

Com hen (mussel rice) is a popular dish that all Hue people think of when away from their homeplace. The rice is ordinary, but with it in a small bowl there are many spices and herbs, for example, mentha and banana leaves, and the fine tasting sauce prepared from mussel soup.

The most popular dish from Hue is bun bo Hue. It can now be found everywhere in Vietnam and abroad. Yet, it is not easy to prepare a pot of Hue beef soup. The soup must be clear (no fat flakes) and colored with spices such as vegetable oil, red pepper powder, and chopped lemon grass. The stew of meat, beef and pork (pig's legs), and meat paste is simmered until the meat is well done and tender. It is to be taken with some strong smelling shrimp paste.

Wherever they go, the people of Hue look for the food that originated in their home-place. Though the food is popular, it is elegant and tasty.

Banh it - a must try specialty of the central region


A popular saying goes, “Muon an banh it la gai, co chong Binh Dinh cho dai duong di.” This roughly translate as “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 (sticky rice cake) 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 skilfulness 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 ram.

Banh it ram is a little ball of sticky rice flour stuffed with shrimp and pork so that the dumpling is also called banh it nhan tom thit. 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.

Phuc Trach pomelo


Like the southern region, the northern region of Vietnam has many species of pomelos. One of its most famous is the Phuc Trach pomelo from Ha Tinh Province.

This kind of big grapefruit is cultivated in Phuc Trach, Huong Trach, Huong Do and Loc Yen communes of Huong Khe District. The tree is said to appear in Phuc Trach Commune about 200 years ago. At the moment, about 1,600ha in the district are devoted to growing this tree.

The Phuc Trach pomelo (Citrus grandis Osbeck) is a perennial. From its sixth year of growth, the tree gives about 90-120 fruits in a season. It yields the most at the age of 11-15. The older a tree is, the tastier its fruit is. This tree gives fruit from the seventh to the ninth lunar months of each year.

Phuc Trach pomelos have round fruits. With yellow-green peel and a weight of about 1-1.5kg, each fruit has 14-16 segments. Its flesh is pink. The flesh contains a lot of juice and is crispy. It is sweet and a bit pungent but not sour nor bitter. However, the fruit is not as good if the tree is grown elsewhere.

Good news is that the Huong Khe Farmers Association was granted a trademark certificate for the Phuc Trach pomelo in September 2004 by the Vietnam Office of Intellectual Property Rights. Pomelos with the Phuc Trach trademark were officially introduced the first time by Dong Nam Co., at a pomelo festival held in Ho Chi Minh City from September 15-17. At this event, hundreds of fruits were sold to guests and customers.

Food and drink in Hue


Hue City possesses a good number of specialties and it's well worth giving them a go.

Start at the Mandarin Cafe (12 Hung Vuong St) and try the banh khoai. Banh khoai is a corn yellow coloured fried pancake using egg and rice flour stuffed with shrimp, beansprouts, and pork slices, served with a sweet, salty peanut and sesame dip called nuoc leo if that doesn't do the trick try it at Lac Thien (6 Dinh Tien Hoang St) a restaurant famous for it's own take on Hue food. There it is a completely different beauty, packed full of fillings and served with the all important star fruit, green banana, lettuce and mint that cut through the oily taste. The greens aren't the only difference, the whole pancake was then wrapped in rice paper and dunked in a far superior version of nuoc leo.

Hue is rightly famous for it's noodle dishes so try my xao bo, crispy noodles with papaya and green beans or bun bo Hue, which is a soupy concoction of beef, pork, glass noodles, cabbage, bean sprouts, citronella, basil, and green beans with a good kick of garlic and chili and a bowl of bun bo at Lac Thien - pretty much the same as the bun bo Hue, minus the cabbage and with rice noodles instead of the glass noodles - really good stuff, with a nose wateringly powerful kick of chilly!

Another Hue speciality is a tea-time set of snacks, banh beo which consists of a small amount of steamed rice-flour dough topped with spices, shrimp flakes and pork crackling. banh nam, or banh lam is a similar dish but spread thinly in an oblong, steamed in a banana leaf and eaten with nuoc mam. Manioc flour is used instead of rice for banh loc, a translucent parcel of whole shrimp, sliced pork and spices steamed in banana leaf, but with a spicier nuoc mam. It consists of sticky rice dough one fried and one steamed to dip in a spicy sauce.

Coffee is of course a popular drink in Hue, but it's worth checking out che xanh dua (try a stall down an alley beside 29 Hung Vuong St), a drink concocted from green bean and coconut, fruit (che trai cay) or if visitor are lucky, lotus seeds (che hat sen).

Cam Ranh sweet mangoes


Cam Ranh Municipality in central Khanh Hoa Province has much to offer: a large mine of white sand to make quality glass, beautiful beaches, breeder shrimp farms, vast sugarcane and what’s more, mango plantations.

The town now has more than 4,000ha of mangoes supplying almost 200,000 tons a year. Shrimp breeding and sugarcane cultivation have been developed in Cam Ranh for just little more than a decade, but mango farming has existed here for more than a hundred years.

In Cam Hai and Cam Duc Communes, many age-old mango plantations are home to several centenary mango trees with huge trunks. The local residents consider the ovoid fruit with its sweet, juicy flesh as a precious gift from nature.

The mangoes’ unique taste has become popular not only in the central region but also in the north, where people are fond of Cam Ranh mangoes because of their sweetness and competitive price compared with mangoes from the south.

Farmers have shifted to growing famous mango varieties, such as Hoa Loc, Thanh Ca and Thailand. They have also focused on applying biotechnology to boost productivity, even making mango trees carry fruits out of season.

The main mango crop in Cam Rang is from June to September. During this time travelers passing by the municipality can see veritable mountains of mangoes for sale at stands along the 4km section from Cam Duc to Cam Hai Tay Communes on National Highway 1A – the backbone running from north to south.

Such stalls are also where the mangoes get packed for transport north. Travelers can see many trucks stopping at the stalls to load up baskets or crates of mangoes before moving on to Ha Tinh, Nghe An, Thanh Hoa, Haiphong, Hanoi and even to the mountainous provinces of Cao Bang, Lang Son and Bac Kan.

Packing mangoes is an art in itself. People need to select the right (not too young) mangoes and wrap them in old newspaper pieces before arranging them tightly into crates. The packing ensures that their skins don’t get damaged, and they are kept warm so that they can ripen some more.

Along the section of highway, travelers can also find mango markets that sell the fruits specifically to tourists. There the mangoes are classified into different categories in terms of size or ripeness. Coaches transporting people from south to north usually stop at these markets so that passengers can buy mangoes as gifts for their relatives and friends after having sampled a few pieces.

Banh beo xu Hue ( Hue floating fren shaped cake)

banhxeo
banhxeo

Banh beo, a specialty which is essential for Hue City.

Banh beo is delicious with its core stuffed as rice, small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease. Therefore, it offers customers sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to take the cake, cut into pieces, pick and eat. Customers will remember long if having Banh beo in a green garden while listening to

Hue folk song coming from the Huong River.

Ha Noi serves up some Japanese soul food

Ha Noi serves up some Japanese soul food
Ha Noi serves up some Japanese soul food

If your idea of Japanese food is just over-priced sushi, Cafe Mot may surprise you with its hearty, rib-sticking and inexpensive fare. Vida Karabuva fills up.

My favourite Japanese meal was eaten in a semi-rural village an hour’s train journey from Tokyo on a freezing March night several years ago.

My host’s hands, callused and blackened from farm work, moved quickly to grill fish and arrange the condiments.

The meal consisted of many small simple dishes; dried and grilled fish, tofu, beans, pickled radish, rice and seaweed salad, that together formed a complex and very satisfying journey for the senses.

That night I gorged myself until I could eat no more, and to my delight the exact same meal was served to me for breakfast the next day, just before I was due to leave Japan.

Whether it was my hunger, the cold, the fresh country air, or simply that it was the last meal I ate in Japan, that simple homestyle spread stuck in my mind as one of the best.

I have eaten countless Japanese meals since then, in hip sushi bars, high-class hotel restaurants and even small Japanese working-class eateries, but none have come close to offering my soul the same sort of comfort. I had even started to imagine that the old woman’s hands, covered in soil and dirt for the better part of every day, had somehow infused the goodness of the earth into the food, and I would never eat a meal like that again.

So imagine my surprise when I came close to reclaiming that sense of reassurance in a small, nondescript Japanese eatery in a back street of Ha Noi.

Apart from a the street — in fact it’s a wonder I found it.

Inside the decor is classic but unremarkable, reminiscent of countless office-worker lunch joints in inner-city Tokyo, except for the walls of Japanese books, magazines and comics. If you are a die-hard manga fan, this is the place to head.

But what it lacks in interior design finesse, Cafe Mot more than makes up for in food. This is wholesome, belly-warming, homestyle Japanese comfort food at its best, served with little fanfare but packed with authentic flavours.

My first meal at Cafe Mot was at lunch time on a gloomy, rainy Hanoi autumn’s day. Arriving well before my lunch partner, I had time to perthe menu and noted that all my favourites were there – prawn tempura; udon, hot and cold; Japanese curries; Japanese-style pork cutlets and potato croquets.

There were also some interesting additions, such as the Kushicatsu Set, with deep-fried pork, chicken and beef skewers served with salad, miso soup and a bean dish for VND70,000.

In fact, no food item on the menu was more than VND70,000, and for those really dining on a budget there were curry dishes served with rice for VND50,000 and club sandwiches starting at just VND25,000.

The most expensive item on the menu is the Mugi Tairiku liquor at VND240,000 for a bottle.

Notably missing from the menu is sushi, but for Westerners not fully initiated in this cuisine – there is a lot more to Japanese food than sushi.

My dining partner finally arrived and we decided to order the Prawn Tempura Udon (VND50,000) and the Japanese (VND70,000) to share, with a side of Japanese-style potato salad – a steal at VND15,000. The restaurant also does a green salad with an impressive array of crunchy greens, including broccoli, for the same price.

I inquired if the meat dish in the Japanese could be replaced with a second seafood dish, and the staff obliged with a smile.

We then sat back with some complimentary iced green teas and a couple of manga comics, to wait for our meal to arrive.

While our waitress had been keen for us to order, the food actually took a while to come out. But when it did, it was well worth the wait.

The steaming bowl of Udon was adorned with two massive tempura prawns in a delicately sweet and nutty soy broth.

The Japanese was a lot to take in too, with its little bowls of boiled radish with squid, fried tofu, pickled vegetables, miso soup, rice, green beans served with sesame sauce (a real highlight), and a sizeable piece of grilled fish. Each dish had its own flavour, texture and aroma, offering a unique sensory experience.

The potato salad too, arrived in a large bowl, not the miniature type of saucer most side orders of salad are served on in Ha Noi, and it was one of the best I’ve had.

All together it was a remarkable spread, and far too much food for the two of us to finish. While my partner chickened-out halfway through, I bravely kept on eating and was rewarded with that sublime sense of having eaten an elaborate, hearty meal, without feeling heavy and bloated – which is one of my favourite aspects of Japanese dining.

We finished off our meals with simple Vietnamese iced coffees at VND10,000, but could have also opted for a Frappeccino or Mocha for VND15,000. The restaurant also does banana and mango shakes at the bargain basement price of VND15,000 and beers range from VND15,000-20,000.

A couple of hours later, I emerged onto Bui Thi Xuan Street with an extra little spring in my step, radiating satisfaction, and for the rest of that day, nothing could take the shine off my mood — not even getting soaked in the rain. It is amazing how really good food has the power to reconstitute you.

To top it all off, my little trip into nostalgia had barely cost me a dime — just over US$10 for food and drinks for two.

As I left the restaurant, I gave owner Ao Masataka a friendly little nod and he invited me to come back again soon. It’s an offer I will definitely take him up on.

For wholesome, homestyle Japanese comfort food that won’t burn a hole in your pocket, make your way to Cafe Mot.

Banh cuon ( Rolled rice pancake)

banhcuon
banhcuon

Banh cuon is popular to Vietnamese as a breakfast.

The cake preparing process includes grilled rice which is steamed and oil-spread to provide sweet-smelling. The cake is made ready at customer's order to ensure the smell and hot taste does not escape while waiting. It is good fun to watch the cook prepare the dish as his/her expertise is very special. The cake is called Banh cuon Thanh Tri as it originated from Thanh Tri Village in the South of Hanoi. Besides Banh cuon Thanh Tri, there is rolled rice pancake made from minced pork, Jew's ears and thin-top mushrooms. It is the dressing sauce that customers love about Banh Cuon Thanh Tri. The original banh cuon makers have their own know-how to prepare dressing, making a special sweet -smelling that is unique for the dish.

Thứ Ba, 18 tháng 12, 2007

Cha ca La Vong ( La Vong Grilled fish pies)

cha ca La Vong
cha ca La Vong

Cha ca La Vong is a unique specialty of
Hanoi people, therefore one street in Hanoi was named as Cha Ca Street.

Cha ca is made from mud-fish and snake-headed fish. But the best one is Hemibagrus (Ca lang). Fish fillet is put seasoning, clipping by pieces of bamboo, and frying by coal heat. An oven of coal heat is needed when serving to keep Cha ca always hot. Cha ca is served with roasted peanuts, dry pancakes, soft Noodle soup, spice vegetables and shrimps paste with lemon and chilly. The Cha ca La Vong Restaurant on No.14 Cha Ca Street is the "ancestor restaurant" of the dish.

Gio lua ( Silky lean meat paste )

Gio lua
Gio lua

By itself, the name “silky lean meat paste” recalls the feeling of gentle and fine, Go lua is pounded with a pestle until it becomes a sticky paste. Fresh banana leaves are used to wrap very tightly around the paste, and then it is well cooked.

Gio lua may be obtained anywhere in Vietnam, but the best gio lua is from Uoc Le Village (Hanoi), where the know-how for Gio lua is strictly kept so as to allow no secrets of the job to flow out from Uoc Le. Good Gio lua is slightly pink, moist, and sweet-smelling meat, served with fish sauce and banana leaf.

Com (Grilled green rice)

Com (Grilled green rice)
Com (Grilled green rice)

Every autumn, around September and October, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, predicting that the com season has arrived.

Better than any other person, the peasant knows when the rice ears are ripe enough to be reaped to begin making com. Com is made from green sticky rice that is harvested in blossom period, roasted in many times, crashed and sieved.

Com is a speciality; at the same time, it is very popular. One can enjoy com with tieu ripe banana. When eating com, you must eat slowly and chew very deliberately in order to appreciate all the scents, tastes, and plasticity of the young rice.

Com is an ingredient also used in many specialities of Vietnam, including com xao (browned com), banh com (com cakes), che com (sweetened com soups), etc.

Com may be obtained anywhere in the North of Vietnam, but the tastiest com is processed in Vong Village, 5km from Hanoi, where com making has been a professional skill for many generations.

Haiduong province

The conquest of Vietnam by France began in 1858 and was completed by 1884. It became part of French Indochina in 1887. Independence was declared after World War II, but the French continued to rule until 1954 when they were defeated by Communist forces under Ho Chi Minh, who took control of the North. US economic and military aid to South Vietnam grew through the 1960s in an attempt to bolster the government, but US armed forces were withdrawn following a cease-fire agreement in 1973. Two years later, North Vietnamese forces overran the South. Despite the return of peace, for over two decades the country experienced little economic growth because of conservative leadership policies. Since 2001, Vietnamese authorities have committed to economic liberalization and enacted structural reforms needed to modernize the economy and to produce more competitive, export-driven industries. The country continues to experience protests from the Montagnard ethnic minority population of the Central Highlands over loss of land to Vietnamese settlers and religious persecution.

Vietnamese Tourism - Something for Everyone



VN-ve-dep-tiem-an-1.jpg
Vietnam has a large number of beautiful beaches up and down its long coastline
In the past several years a large number of modern hotels and resorts have been built in Vietnam. At this time in Vietnam there are 8,600 hotels with more than 170,000 rooms. Of those, 1,500 hotels are 1-5-star standard. With these facilities, good accommodations have been provided to the heads of state of many countries during their stay in Vietnam and to thousands of foreign athletes that have come to Vietnam to take part in sporting events.

The Hoan My Tourist Company sells package tours to the USA. Vietravel offers low-cost package tours to Thailand. Saigontourist offers package tours to China, providing Chinese tour guides who are fluent in Vietnamese. Thua Thien Hue province has signed a memorandum of understanding regarding tourism with Mucdahan (Thailand), Savanakhet (Laos), Yunnan and Beihai (China). The Hoa Binh Tourist Company has a representative in Cambodia that works with the Morodok Banteaysrey Tourism Company (Cambodia). Quang Ninh province has attractive tourist sites in Uong Bi, Bai Chay, Van Don and Mong Cai.

Foreign tourists sometimes come to Vietnam to see festivals in Da Lat, Sapa, Nha Trang, Cua Lo, Viet Bac, Quang Nam and Hue.

Also of interest to foreign tourists are craft villages such as the Doc Tin silk village, the Van Phuc silk village, the Chuyen My lacquer village and the Quat Dong embroidery village.
Within the Phu Mong-Kim Long garden in Hue is the palace of a mandarin of the Hue Royal Court. This palace was built in 1894 (under the dynasty of the sixth Thanh Thai King).

In Tay Bac, Viet Bac, the midland areas in north, the central region and in the Tay Nguyen (Central Highlands), there are imposing mountains and surprisingly beautiful caves in addition to waterfalls, hot springs, picturesque terraced fields, houses on stilts and ancient villages.

Through the southwestern region flow two rivers, the Tien and the Hau. Well known tourist sites in this region include the ancient Vinh Trang pagoda, Thoi Son island, the Dong Tam snake farm (in Tien Giang province), the Phung Islet in Ben Tre, the Cai Rang Market and the Bang Lang stork garden in Can Tho, the So Mo Cave in Kien Giang, the Doi and Dat Set pagodas in Soc Trang and the U Minh salt-marsh in Ca Mau.

Although it has great potential, Vietnam's tourism is growing spontaneously without central planning. Infrastructure, facilities and services are poor. Tourism companies sometimes increase prices at will, and their methods are oftentimes unethical.

Many localities are doing nothing to conserve the nation's treasures - cultural and historical sites. Ecotourism, which occurs in rural areas, is not controlled and therefore is not providing a good source of income for rural residents.

Vietnam has numerous beaches up and down its long coastline but lacks ports facilities to attract tourists from other countries. Presently, only a couple of seaports in Vietnam can receive big cruise ships. In 2006, six percent of all foreign tourists to Vietnam arrived by ship and they stayed for just a very short time.

One estimate is that only about 40 percent of all Vietnamese tourism employees have had any training related to tourism. Half of all the people working in tourism can speak no English. Each year hundreds of thousands of Korean tourists come to Vietnam; there are about 50 Vietnamese tourist guides that can speak Korean. Similarly, a large number of Japanese tourists come to Vietnam each year but only eight percent of Vietnamese tourist guides are able to speak Japanese.

VN-Ve-dep-tiem-an-2-Daklak-.jpg
Elephant racing - A unique and impressive activity in Vietnam
People that live near cultural and historical sites have felt free to open a restaurant or some sort of entertainment facility to serve foreign tourists, and this has adversely affected the cultural and historical sites.

As a World Trade Organization (WTO) member, Vietnam faces growing competition from other countries. To be able to compete, these problems need to be resolved as soon as possible. The following are measures that are to be taken to resolve the problems.

A Tourism Law exists and is to be implemented. This is to become possible when sub-law documents (soon be promulgated) appear. When all the guidance documents are brought fourth, it is then to become possible to implement the law and to create an appropriate legal framework under which the tourism sector can develop.

Each province/city is to make a tourism plan of its own, but the plan must be in accordance with the national tourism development plan. Tourism infrastructure must be built for foreign tourists that come to international political/economic events that take place in Vietnam. Tourism promotion must go hand-in-hand with trade and investment promotion. Creating a positive image of Vietnamese tourism is crucial.

Restaurants, hotels, vehicle maintenance stations, filling stations, and rescue centers must be well equipped. In addition, seaports must be upgraded to be able to receive cruise ships.
The various localities within Vietnam need to be linked and Vietnamese tourism companies need to make ties with foreign tourism companies, especially to develop major tourism sites in places like Con Dao and Phu Quoc.

All tourism employees - staff, managers and tourist guides - must improve their skills. They need to have a solid background in Vietnamese history and culture and have foreign language skills. Vietnamese history and culture could also be taught to foreigners who are living in Vietnam and they could be licensed to work as tourist guides.

The procedures that must be negotiated in order to obtain a tourist guide work permit must be simplified. All procedures related to visas and immigration matters need to become transparent and legal.

In addition, protection of the environment must become a practice and the preservation of the remaining natural areas must become a serious consideration.

By Nguyen Duy Nghia

Thứ Hai, 17 tháng 12, 2007

Tourists Want Adventure in Vietnam



veno-11.jpg
Parasailing is still a new attractive kind of entertainment in Vietnam

Original and fascinating, Vietnamese adventure tours have caught the attention of many foreign tourists. However, these tours have not been profitable because the companies organize them very poorly.


Plenty to do

Trekking, diving, kayaking, surfing, sailing, parachuting are now available in Vietnam.

Trekking is often combined with a homestay. Foreign visitors are based with local residents, and from that home go out the experience the surroundings on treks.

The imposing natural scenery and the distinctive cultures of the many ethnic peoples make northeastern and northwestern Vietnam and the Central Highlands region wonderful places for adventure tours in Vietnam. Tourists fond of adventure tours are advised to take cars, ride bicycles or drive motorcycles on roads between Da Nang and Kon Tum, Da Lat and Phan Rang, over the Prenn Pass, Highway 4 between Cao Bang and Ha Giang, the northwest belt road between Hoa Binh and Dien Bien, and the road between Lai Chau and Sa Pa and between Lao Cai and Bac Ha. There is spectacular scenery along those roads.

Those who like climbing mountains can shinny up Fan Si Pan, Ma Pi Leng (Meo Vac, Ha Giang) or Bach Ma Peaks, or climb about in the Lang Biang mountain range and the Yen Tu mountain range (Quang Ninh). In Vietnam are also a number of beautiful waterfalls that one can visit. There's the Dau Dang Waterfall (Ba Be Lake), the Dray Sap, Dray Nu and Dam Bri waterfalls in the Central Highlands, the Ban Gioc Waterfall in Cao Bang and many others in northeastern and northwestern Vietnam.

Vietnam's long coastline with hundreds of beaches and beautiful islands like Cat Ba, Cu Lao Cham, Phu Quoc and Con Dao Islands plus inlets within Ha Long Bay and Bai Tu Long are perfect for adventure tours both under the sea and on the islands. One can dive, sailboat, surf and parachute. The lakes of Ba Be, Hoa Binh, Thac Ba, Nui Coc and large rivers like the Red River, the Da River, the Ma River, the Perfume River, the Tien and the Hau rivers are suitable locations for waterborn adventure tours.

veno-10.jpg
Foreigners love adventure tours in Vietnam
Not much interest there

Only a handful of adventure tours in Vietnam are thought by foreigners to be well-organized. These do put Vietnamese tourism in a good light. The first to offer an adventure tour in Vietnam was the Vietnam Tourism Company in Hanoi with its 'Raid Gauloises' tour in 2002. More than 800 foreigners from 17 countries did the 14-day long tour of nine northeastern highland provinces. As a part of the tour foreigners walked through forests, climbed mountains, crossed waterfalls, cycled over mountain passes and went boating in rivers and on the sea.

There were sailboat races jointly organized by Saigon Tourist in cooperation with Hong Kong Sailboat Club and Goodman Marine International. The race began in Hong Kong and ended at Nha Trang City. Taking part in these races were serious sailboaters of different nationalities.

Except for this, adventure tours have been nearly absent in Vietnam. A few domestic travel companies have tailored some adventure tours taking foreigners to climb Fan Si Pan Peak, Lang Biang Peak and Bach Ma Peak, pass over Prenn Mountain Pass, and dive off Nha Trang, Cu Lao Cham, Phu Quoc and Con Dao. It was also possible to cycle as a group and go to places in sport utility vehicles, and go boating in Ha Long Bay and Cat Ba Island. However, there was little interest and locals are not at all interested in these kinds of tours.
An official from the Travel Department under the Ministry of Culture, Sports and Tourism, Nguyen Anh Tuan, said that travel businesses have not done well with adventure tours because it takes a lot of effort to really organize such a tour. Travel companies need permission from provincial authorities, the Ministry of Public Security and/or the Ministry of Defense. Just this could take months - or even years.

Director of Marco Polo Nguyen Duc Hung said that there are in Vietnam no professional guides for adventure tours, and no schools to train anyone. On the tours here, a local person will be hired to handle the transportation while a tour guide will interpret and do some support activities. Professional adventure tours these are not.

veno-13.jpg
Good Vietnamese adventure tours would improve Vietnam's image internationally
Providing real adventure tours

"Adventure tours are a priority in Vietnam tourism master plan to 2010," said deputy director of the Institute for Tourism Research and Development Pham Trung Luong.

Mr. Tuan said that although Vietnam has enormous potential for adventure tours, getting real adventure tours off the ground in Vietnam is extremely difficult. No research has been on adventure tours in Vietnam, and sports adventure tours are both few and not good. Any adventure tour that is cobbled together by a travel company is at their discretion and follows no guidelines.

The various locations to carry out adventure tours could be identified and adventure tours that would attract visitors could be created, said Mr. Tuan. Infrastructure is needed in these locations, along with food and accommodations for visitors. Market surveys should be done. People from West Europe, North America and Oceania like adventure tours. There's also the matter of promoting Vietnamese adventure tourism but first it has to exist. For this to happen, administrative procedures must be simplified.

Good Vietnamese adventure tours would improve Vietnam's image internationally, bring in hard currency, and spur tourism development.

By Thanh Tam

Pan-fried foie gras


Pan-fried foie gras
Pan-fried foie gras

Pan-fried foie gras with apple relish and balsamic vinegar. Chef Theodor Rudiferia from Chez Manon Restaurant at Hilton Hanoi Opera

Don’t know what to prepare for the weekend dinner? Don’t worry! This week, Executive Chef Theodor Rudiferia from Chez Manon restaurant at Hilton Hanoi Opera, is delighted to introduce a wonderful and healthy dish, and it only takes 10 minutes to make. Your whole family will appreciate this creation.

Ingredients: Serves 4

Foie Gras, 240g

Butter: 10g

Salt: 1/3 tea spoon

White pepper powder: 1g

Apple red: 1 Sugar: 130g

Cinnamon powder: 1 pinch

Balsamic vinegar: 100ml

Preparation:

Peel apples and cut into ½ cm cubes. Caramelise one tablespoon of sugar and add the apples and a pinch of cinnamon powder. Braise for 10 minutes and keep warm.

For the Balsamic reduction caramelise 100g sugar and add 100ml of Balsamic vinegar. Reduce until slightly thickened.

Season the goose liver to taste with salt and white pepper and sear in butter for a few seconds, turn and place in the oven at 170oC. Turn after 1 ½ minutes and leave in the oven for another minute.

With a spoon drizzle the Balsamic on a plate, sprinkle the apple relish over the Balsamic reduction and place the foie gras on
Contact 0084904949114 for more information

Catba Island

The conquest of Vietnam by France began in 1858 and was completed by 1884. It became part of French Indochina in 1887. Independence was declared after World War II, but the French continued to rule until 1954 when they were defeated by Communist forces under Ho Chi Minh, who took control of the North. US economic and military aid to South Vietnam grew through the 1960s in an attempt to bolster the government, but US armed forces were withdrawn following a cease-fire agreement in 1973. Two years later, North Vietnamese forces overran the South. Despite the return of peace, for over two decades the country experienced little economic growth because of conservative leadership policies. Since 2001, Vietnamese authorities have committed to economic liberalization and enacted structural reforms needed to modernize the economy and to produce more competitive, export-driven industries. The country continues to experience protests from the Montagnard ethnic minority population of the Central Highlands over loss of land to Vietnamese settlers and religious persecution.

Coffee Culture Week


After successfully organizing the 2005 Buon Ma Thuot Coffee Festival, Dak Lak province people's committee decided to hold its 2007 Coffee Culture Week in Hanoi and Ho Chi Minh City.

Daklak to chuc tuan le VH ca phe.jpg
Harvesting coffee in Central Highlands’ provinces

In Hanoi, the Coffee Culture Week will be held from November 30 to December 4 on Tran Nhan Tong Road (near the Thong Nhat Park). In Ho Chi Minh City, the Coffee Culture Week will be held from December 14-18 on Alexandre De Rhodes Road (near 30/4 Park). This event is supported by the Prime Minister, the Ministry of Industry and Trade, the Ministry of Agriculture and Rural Development, the Ministry of Culture, Sport and Tourism and other organizations in Hanoi and Ho Chi Minh City. It is expected that a large number of coffee businesses will join the week.

Ly Thanh Tung, the head of the Dak Lak Province Department of Trade and Tourism and the deputy head of Coffee Culture Week organizing committee, said that this event will help introduce Dak Lak's socioeconomic development potentials and be an opportunity for businesses/organizations and individuals nationwide to exchange information about trade, investment and tourism promotion. It will also help advertise Buon Ma Thuot coffee brands and other Vietnamese coffee brands, he said.

The Coffee Culture Week is actually aimed at honoring Vietnamese coffee. It will help promote coffee sales inside Vietnam.

The Coffee Culture Week organizing committee will be creating a 300-500 meters long road along which different coffee brands of Dak Lak and other provinces/cities across Vietnam will be displayed. The organizing committee will also be forming a simulative coffee farm where visitors can try different coffee products and learn about how coffee is processed and prepared. Held in Vietnam's two biggest cities, the Coffee Culture Week is expected to attract a large number of visitors, both domestic and foreign.


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Michael Cherito - + 84.903454427. Email : trafest@trafest.com

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Vietnam intro

Background: The conquest of Vietnam by France began in 1858 and was completed by 1884. It became part of French Indochina in 1887. Independence was declared after World War II, but the French continued to rule until 1954 when they were defeated by Communist forces under Ho Chi Minh, who took control of the North. US economic and military aid to South Vietnam grew through the 1960s in an attempt to bolster the government, but US armed forces were withdrawn following a cease-fire agreement in 1973. Two years later, North Vietnamese forces overran the South. Despite the return of peace, for over two decades the country experienced little economic growth because of conservative leadership policies. Since 2001, Vietnamese authorities have committed to economic liberalization and enacted structural reforms needed to modernize the economy and to produce more competitive, export-driven industries. The country continues to experience protests from the Montagnard ethnic minority population of the Central Highlands over loss of land to Vietnamese settlers and religious persecution.


HANOI'S COFFEE STREET( 2 )

HOAN KIEM LAKE
HOAN KIEM LAKE

I usually avoid rodents or anything with a long tail and a furtive look. Yet, there I was cruising Hanoi’s Old Quarter, hot on the trail of a weasel. Or, to be more specific, his droppings.

In a country where items like snake blood and dog tails are occasional menu choices, ca phe chon, or weasel coffee, is in a class all its own. Coffee growers feed coffee beans to weasels, and after the beans pass through the animal, they are collected, ground and brewed. The process gives the coffee a musky, smooth flavor.



Derisively dismissed by some Westerners as “rodent roast” or even “crappuccino,” the expensive brew is a winner in the upmarket cafes that are fast replacing Vietnam’s traditional streetside tea stalls.

Eager to experiment, I figured there was no better place to track down the traditional brew than among the narrow streets of Hanoi’s Old Quarter. The area has been bustling since the 13th century, when Hanoi’s guilds established a commercial section near the Red River and Hoan Kiem Lake in central Hanoi.

Each street begins with the word hang (merchandise), followed by the name of the item traditionally sold on that street. There is everything from Tin Street to Ghost Money Street to Coffin Street. Some streets are former shells of themselves: Hang Vai (Bamboo Street) has only a few stacks of bamboo to distinguish itself, while other streets have created new identities in response to the changing needs of shoppers.

Hang Hanh, or Coffee Street, formerly called Onion Street, has undergone an aromatic transformation, becoming a favorite stop for those craving a jolt of caffeine. Businessmen heading to work, backpackers consulting Lonely Planet guides and hip motorbiking locals all head to this narrow street where onion stalls have become coffeehouses.

Author: BY MICHELE PETERSON

Hanoi's Coffee Street

A xiclo, or rickshaw driver, can take you to the hidden alleyways and quiet side streets of traditio
A xiclo, or rickshaw driver, can take you to the hidden alleyways and quiet side streets of traditio

As I made my way across Hang Gai (Silk Street), young women perched on Honda Dream motorbikes wove through traffic, their white silk ao dai tunics tucked safely beneath them, while bells clanged incessantly from rickshaws that veered past bicycles laden with live chickens.

Finally, I reached Coffee Street and, in the quiet narrow alley where almond trees spread their wide branches and the fragrance of sua blossoms brushed away the traffic fumes, I sat on a patio and imagined I’d been transported into Vietnam’s historic past, when colonialism reigned.



For over 50 years, Hanoi, the capital of French Indochina, shimmered as one of the jewels of the French colonial empire. Thousands of French administrators, merchants and artists lived on Hanoi’s shaded streets, and traces of their legacy can still be felt in the faded colonial architecture and, of course, strong French coffee.

Today, women with conical hats still carry produce in baskets borne on shoulder poles past street vendors serving bowls of pho soup from boiling vats on the sidewalk. And yet cell phones compete with roadside barbers for attention. This modern influence reflects the changes sweeping the country.

Trung Nguyen café capitalizes on the Vietnamese’s nostalgia for their romantic past. Since it opened in 1996, the country’s first franchise has expanded to more than 1,000 locations by marketing a chic Vietnamese identity. It’s an image that combines the sensuous colonial past of French Indochina with traditional Vietnamese flavors, such as that of its signature blend, weasel coffee. With expansion underway to Tokyo and overseas markets, this company hopes to redefine consumer tastes.

But the taste may be too unusual for some.

Earlier, Bao, the young desk clerk at my hotel, had looked shocked at my intended coffee plans, and disclosed that, historically, villagers followed the little carnivores, gathering their droppings by hand.

A far cry from the barista serving staff at Starbucks back home, I thought.


“The digestion and excretion process enhances the taste of the beans,” he explained. He added that nowadays, the beans never see a rodent’s innards, and instead go through a synthetic process that simulates the effects of a journey through the weasel’s digestive tract. Or perhaps so proponents of the brew say, I mused.

“Perhaps Madame might prefer a cappuccino?” Bao suggested helpfully, as I headed out.

Later, reflecting on Bao’s words as I scanned the menu at the cafe, I found doubts about the evacuation process tiptoeing through my mind.

“How do I know if it is authentic?” I asked the server, hoping for the synthetic non-droplet version. The server just shrugged.

Deciding that perhaps I didn’t really want a coffee after all, I settled for juice and a croissant.

I guess you could say that I weaseled out.



If You Go

Dak-Linh Café, Hoan Kiem Lake. This outdoor café is nestled among the trees on the southwest shore of the lake. The tables offer a view of badminton matches, tai chi exercisers and, after nightfall, young Vietnamese couples whispering softly to each other over candlelight.

Trung Nguyen Café, 61 Pho Dinh Tien Hoang. Get your weasel coffee at Vietnam’s answer to Starbucks. Its flagship Hanoi location is beside Hoan Kiem Lake. Among its nine "creative" varieties you can be guaranteed a taste of some of Vietnam’s best coffee.

Café Nhan, 23 Pho Bao Khanh. Situated on Hanoi's main nightlife strip and popular with young Hanoians, Café Nhan offers quiet rooms for large groups, private nooks for courting couples and breezy balconies for people-watchers.

Au Lac, 57 Pho Ly Thai To. Located near the prestigious Sofitel Metropole hotel in the French quarter, Au Lac is the sort of place where guests can imagine themselves circa 1954 or as an extra in the film The Quiet American.

Win Hotel, 34 Hang Hanh. This mini-hotel right on Coffee Street can help you keep the caffeine buzz going night and day. Rooms start at $20 a night, and include breakfast with a view of the street action and, of course, strong coffee

Vietnam train



- Ground rail system is the only one that connects Ha Noi, Saigon and other cities. Please find fares and schedules in table below.

ROUTES
SOFT SEAT
SOFT SLEEPER
AC SOFT SLEEPER
HANOI - SAIGON
45
67
75
HANOI - HUE
25
35
37
HANOI - DANANG
25
35
39
HANOI - NHA TRANG
37
56
62
SAIGON - HUE
29
43
39
SAIGON - DANANG
26
45
45
SAIGON - NHA TRANG
12
17
20
DANANG - HUE
5
7
8
DA NANG - NHA TRANG 1926
30

Halong Boat

Biking tracks Vietnam

Biking in Bacninh - Vietnam

biking in Hanoi


On this amazing Vietnam Bike trip, you will develop a deep appreciation for this fascinating country. Starting in the capital Hanoi, your journey by bike and train will take in all the highlights before arriving in the bustling Ho Chi Minh City.


On the way you’ll cycle back roads through some of the country’s most beautiful scenery. You will go cruising on Halong Bay, ride the Reunification Express, swim on China Beach and breathe the cool air of Dalat. The cycling is moderate and there is full support by van, allowing tired cyclists to rest.


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Michael Cherito - + 84.903454427. Email : trafest@trafest.com

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Thứ Năm, 13 tháng 12, 2007

Vietnam People & Culture

The vast majority of the population is Vietnamese with minute percentages of Chinese. The Viet culture originated on the delta of the Red River and the Ma River where the Viet people cultivated paddy fields. They led a simple farming life in small villages, usually living around a communal house.
Today the people living in the countryside follow this lifestyle. The Viet people are influenced by Confucianism, in particular the principle of respect for their elders. In spite of the immense suffering of the Vietnamese and the somewhat ruined state of the country, they are generally warm and friendly, and surprisingly, the Vietnamese bear little if any resentment or bitterness toward Americans.
Children in the streets will commonly greet visitors with the name Lien Xo, which means Russian, but they will easily be corrected if you respond, "Hello!" or "Good morning" and explain you are an American. Ethnic Groups: The country is predominantly 85-90% Vietnamese, 3% Chinese, ethnic minorities include Muong, Thai, Meo, Khmer, Man, Cham, and other mountain tribes. Languages: Vietnamese is the official language; French, Chinese, English, Khmer and tribal dialects (Mon-Khmer and Malayo-Polynesian) are also spoken.

Vietnam Geography

Located in South East Asia, Vietnam starts to emerge as a major tourist attraction. Vietnam has two main cities, the political capital Hanoi and the economic capital Ho Chi Minh City (also known as Saigon).



Square Miles : 125,138 square miles (325,359 sq. km)



Borders : 2,386 miles (3,841km) total, bordering the countries of Cambodia
(west), Laos (west) and China (north).



Coastline : 2,153 miles (3,466km) excluding islands.The coastline lies on the South China Sea.



Terrain : The north and south parts of Vietnam are characterized by low, flat deltas. Central Vietnam consists mostly of highlands. Hilly, mountainous terrain is prominent in the far north and northwest. The peninsula is S-shaped, and there are thousands of offshore islands and archipelagos. The largest islands are the Hoang Sa (Paracel) and Truong Sa (Spratly) archipelagos.

Vietnam Art and Craft

Vietnam is a country rich in handicraft products, thanks to the hardworking, dexterous, and creative qualities of the Vietnamese people. For a very long time, handicraft products have been a source of culturalpride and a source of income for the people. As the varieties of handicraft products are too numerous to be fully introduced, only a few typical items and their sources are mentioned here.

Woven tapestries and tho cam handbags are unique works from the skilled hands of the ethnic women living in the Northwest regions, such as Cao Bang. Embroidered articles and silk products are famous from the regions of Ha Dong, Nam Ha, Thai Binh and Hue. Wool tapestries from Hanoi and Haiphong, and jute tapestries from Hung Yen, Haiphong, Hanoi and Thai Binh, are much sought after.

Ceramic and porcelain items have been produced in Vietnam for a long time. Ceramic and porcelain products glazed by traditional methods into beautiful art are well known in Bat Trang (Hanoi), Quang Ninh, and Haiphong. Copperware is fabricated by the skillful hands of coppersmiths in Nam Ha, Ngu Xa (Hanoi), Dong Son (Thanh Hoa), and Long Tho. Jewelry products and metalwork are concentrated in Hanoi, Thai Binh and Hai Hung, while stonework are mainly produced in Danang (Five Element Mountain Region).

Wood products and wood carvings can usually be found in Phu Xuyen (Ha Tay), Haiphong, and Hue.There are thousands of types of handicraft products. Some of these handicrafts have been internationally recognized and popularized, such as lacquerware. While lacquer artists produce a limited number of paintings and sculptures, lacquer crafts have been part of Vietnamese life in many forms: vases, boxes, interior decorating items, jewelry, and office products. With about 2,000 years of history, Vietnamese lacquerware and other products made by a community of handicraft artists, have established a firm and growing position in the domestic and international markets.

Boats Transport in Vietnam





There are some boats between the mainland of Vietnam and the islands. Rach Gia to/from Phu Quoc takes 6 to 10 hours and costs around VND 44000. Officially, it should leave every day at 8 am in Rach Gia and at 10 am in An Thui. In reality it waits until there are enough passengers. This can mean day...so be prepared.

Ha Tien to/from Phu Quoc This is officially not allowed, since the boat crosses Cambodian waters so if you catch one of these the risk is your own as to whether you get put behind bars for your efforts or not.

Vung Tao to/from Con Dao There is a boat between Vung Tao and the island Con Dao. One way takes about 13 hours.

Thứ Tư, 12 tháng 12, 2007

Vietnam travel resource




ABALONE RESORT & SPA From $58 to $100

Thuan An, Phu Vang, Hue

Providing personnel service with a smile our professional team is dedicated to ensuring your stay at Abalone Resort & Spa will be as relaxing as possible. Relax, unwind and let us make your Hue, Vietnam experience one that will be with you for a lifetime.

Room type Occupancy Published Internet Extra Bed

Superior (until Dec 31, 07)

Double
$58 $23

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Double
$65 $23

view more...







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ANA MANDARA RESORT From $198 to $560

Tran Phu St., Nha Trang
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Reminiscent of an old Vietnamese village and furnished with native wood and rattan, the Resort brings forth the true image of Vietnam and its warm hospitality, rich culture and unique tastes.

Room type Occupancy Published Internet Extra Bed

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ANOASIS BEACH RESORT From $110 to $250

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Long Hai is a small town and fishing centre, about 120 km southeast of HCMC, 40 km northeast of Vung Tau City and 15 km southeast of Baria City, a new administrative and commercial centre of the Province Baria - Vung Tau.

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BAMBOO VILLAGE RESORT From $58 to $132

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