Enjoying Australian wine at Catina Hotel

dk's Wine Bar & Restaurant directly belonging to Catina Hotel provides a special promotion valid from 24th July 2009 to 31st August 2009 with many benefits.

Visting dk's Wine Bar & Restaurant to enjoy yourself Wolf Blass Australian wine at its peak, a famous branch name spreads all over the world many years.

This promotion includes:

- Order one Bottle of Wolfblass Get one free
- Plus cheese board complimentary

For more information please contact

Hotel Catina Saigon
109 Dong Khoi Str., D.1, HCMC, VN
Tel: (84.8) 38 296 296
Fax: (84.8) 38 296 291
Email: restaurant@hotelcatina.com.vn
Website: www.hotelcatina.com.vn

Source Catina Hotel

Read More [..]

Read more...

Spring rolls with a difference

Apart from its scenic spots and tourist sites, Quang Nam Province’s Da Nang City in the central region is famous for its food.

One of the better-known food specialties is the pork rice paper roll which is a dish visitors should not forget to try.

It is a kind of spring roll made with boiled pork. The meat must be taken from the rump of a pig which weighs exactly 70 kilograms. It is cut into slices not too thick and not too thin. Each slice has a layer of fat and skin at both ends, which is why it is called two-ended meat.

The meat is considered delicious if it is fragrant, sweet and fatty enough. The fat must be transparent and the cooking temperature has to be just right – a skill few cooks or restaurants can master.

To enjoy pork rice paper rolls, you are advised to use your hands instead of chopsticks or a fork. Spread a sheet of rice paper on your palm and lay on salad vegetables such as lettuce, banana flowers and carambola slices, then add some slices of boiled pork. Roll it up and dip it into a sauce before eating.

For the rolls to be delicious, the sauce is just as important as the boiled pork. A good sauce must taste sweet, salty and fragrant. It must have the sour taste of lemon juice and the hot taste of chili.

You can hardly imagine how delicious the rice paper with boiled pork tastes by just reading about it. Why not to try exploring its special flavor?

Places to eat Quang Nam-style pork rice paper rolls

1. Da Nang City

Ba Huong Restaurant: 5 Trieu Nu Vuong Street
Ba Huong Restaurant: 2/364 2/9 Street
Mau Restaurant: 35 Do Thuc Dinh Street

2. Ho Chi Minh City

Hoai Pho Restaurant: 285/94A Cach Mang Thang Tam St., Ward 12, District 10.

Source VNN/TN

Read More [..]

Read more...

Gastronomic culture at Ben Thanh Market

Ben Thanh market is one of the most famous addresses in HCM City. It is not a market, but a place which preserves traditional culture values of Vietnam, particularly gastronomic culture.

What are the characteristics of Ben Thanh market’s food? Why has this market becomes a must-see destination and a symbol of HCM City?

The market developed from informal markets created by early 17th century street vendors gathering together near the Saigon River. The market was formally established by the French colonial powers after taking over Gia Dinh citadel in 1859. This market was destroyed by fire in 1870 and rebuilt to become Saigon's largest market. In 1912 the market was moved to a new building and called the New Ben Thanh Market to distinguish it from its predecessor. The building was renovated in 1985.

At present, Ben Thanh market is in the city’s hub and a familiar address for Vietnamese people and international tourists.

Like Dong Xuan market in Hanoi, Ben Thanh market has nearly all kinds of goods. However, the most outstanding “products” in this market are its food stuffs.

Passing souvenirs, fashion and footwear stores, visitors will see the zone for food. They will see hundreds of cuisines sourced from every corner of the country: from Hanoi’s pho (noodle) to Hue’s banh beo (rice cake), Chinese Vietnamese’s hu tieu (noodle), spring rolls, etc. Gastronomic culture in Ben Thanh market is the wonderful mixture of cuisines of different regions to form a diversified and unique feature for the market, which are both familiar and new. The market is quite narrow but perhaps it will help visitors feel “warm”.

Night market is a significant element of Ben Thanh market, where gastronomic culture is shown more clearly with broader space for visitors to taste Vietnamese cuisines.

Source Vietnamnet/DLVN

Read More [..]

Read more...

Fruit and history: a journey through Ha Tien

In the summer months, first time visitors to Ha Tien should sample the assortment of native forest fruits.

The choices are modest yet intriguing-ripe yellow mangosteens and red forest lichees, also called truong fruit, are abundant. If fruit fails to satisfy the appetite, there are numerous fresh seafood stands along the road to downtown Ha Tien.

Moving into the actual town, small alleys near the Mac Cuu Mausoleum offer a unique and exciting glimpse of local culinary life. Banh khot (pancake filled with shrimp and flavored with coconut flesh juice) and black-bean soup with palmyra sugar (which is traditionally served with ice) are offered at most local eateries. Because of Ha Tien’s historical heritage, Cambodian-style steamed glutinous rice with durian flesh leaves are also available.

For the history buff, Mac Cuu Mausoleum is one of Ha Tien’s well-known places of interest. It marks the annual death of Mac Cuu (1655-1735), a talented district governor. Cuu was revered for “taming” the physical landscape of Ha Tien. The transition from dense forests and roaring rivers to planned communities and irrigated fields was almost instantaneous. Under his watch, Ha Tien and the surrounding provinces boomed, becoming immensely productive. Services are held on the 27th day of the fifth lunar month, which usually falls on May or June.

A visit to the Chieu Anh Cac Pavilion, which is situated in the mausoleum, is not-to-be-missed. The pavilion radiates a sense of calm. The leaves whistle on a summer afternoon and the lotus pond ripples in the wind.

The area surrounding the mausoleum has an ancient feel. The roads and houses are reminiscent of rural areas in the north.

After leaving Ha Tien, a stop at Xa Xia Border Gate, nearly 10 kilometers from the town, is necessary. You can try the Cambodian-style bun rieu (rice vermicelli with field crab juice) at a small restaurant near a quaint local rice field. The dish is overwhelmingly flavorful and it’s a staple of local Khmer cuisine.

Source Thanh Nien

Read More [..]

Read more...

Hanoi to host traditional cooking competition

A traditional Vietnamese cooking competition will take place in Hanoi, headed by the Vietnam National Administration of Tourism (VNAT).

The competition will be held for cooks from many hotels and restaurants across the country. Each contestant must have at least three years of working experience to enter, and each hotel or restaurant can have one to three staff members to prepare traditional dishes.

This competition will be organised to celebrate the 1,000th anniversary of Thang Long-Hanoi and 50 years of Vietnam Tourism.

The first round will be held in individual regions by the local Departments of Culture, Sports and Tourism from now through October 15. The best results will be sent to the VNAT before October 30 take part in the finals in mid December.

Source VN

Read More [..]

Read more...

Visiting Nga Nam floating market in Soc Trang

Soc Trang Province of Mekong Delta is famous for its ancient pagodas, orchids and ethnic cultural festivals, such as Chol Chnam Thmay and Oc Om Boc festivals, and especially for its popular boat tours on canals and rivers.

However, Soc Trang is well-known for the floating markets, of which Nga Nam floating market is the most striking.

Nga Nam is a new district in Soc Trang Province, having been separated from Thanh Tri District.

It is the intersection between Quan Lo-Phung Hiep, Xeo Chich, Xang Chim, Tra Ban and Phu Loc. From here tourists can head to Ca Mau, Bac Lieu, Can Tho, Phung Hiep, or go to Phu Loc and downstream to My Thanh, Tran De Port and mangrove forests along Soc Trang Sea.

Despite being in the remote district of Soc Trang, Nga Nam is busy from sunrise to sunset and even into the night.

The bustling life is due to floating markets such as Long Tan, My Quoi, Tan Long, especially Nga Nam.

Set in 1975 as the venue linking five canals flowing to five regions, Nga Nam floating market is the meeting place for trading boats and traders. Early morning or at twilight the market sparkles in the glistening rays of oil lamps and mantles as stars twinkle in the sky and shimmer on the water.

On holidays, especially Tet holidays, Nga Nam floating market are radiant with the bright colors of apricot flowers, daisies, peach flowers and other typical flowers of the Mekong Delta, as well as the dark green of watermelon. Everything is sold from wooden boats.

As with other floating markets, products hang in front of the bow of the ship so that buyers can easily see and buy. The only one product not hanging, but always available, is petrol.

As well as fresh agricultural products and seafood, Nga Nam also is a stop for rice traders. Tourists heading to the mangrove forests in Soc Trang often stop by Nga Nam to buy food stuffs before going on their boating adventure on the endless alluvium river to forests.

Nga Nam also lures tourists with its culinary culture and traditional fare. Tourists on boat trips around Nga Nam floating market can sense the typical flavors of the Mekong Delta from dishes made of bun (rice noodles) featuring the spices of Southern Khmer people and hu tieu (kind of noodle) cuisine of the Tieu Chau.

On arrival in Soc Trang, tourists may be inspired to explore the ancient architecture of well-known pagodas, stroll in orchid gardens, and experience nature in mangrove forest, as well as immersing themselves in the bustling atmosphere of life in floating markets.

Source SGT/Vietnamnet

Read More [..]

Read more...

Relaxing massage on Phu Quoc Beach

Phu Quoc Island is a peaceful tropical paradise in the warm turquoise waters of the Gulf of Thailand and close to mainland Ha Tien Town in the Mekong Delta province of Kien Giang.

The destination is becoming well known for its stunning beaches, untouched natural environment, wonderful sunsets and fantastic scuba diving and snorkeling, attracting many tourists year round.

However, these days, visitors to Phu Quoc are also drawn to the massage services on the beach.

Beach massages on Phu Quoc Island have developed unprompted as an amateur career. About 100 women are offering massages both on the beaches and in resorts at about VND60,000 per hour, earning from VND200,000 to VND350,000 a day in high seasons.

While they may not be professionally trained, they have learned from experience and been taught by skilled practitioners and even by guests. They are also required to adhere to strict regulations regarding clothing and manners, and are not allowed into hotel or guest rooms.

Source SGT

Read More [..]

Read more...

Specialties of three regions

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya....

Husband and Wife cakes of Bac Ninh

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya. The centre of husband and wife cakes is made from well cooked beans and is mixed with sugar, coconut (grated into pieces) and sugar coated lotus seeds. The husband and wife cakes are wrapped in phrynium then boiled for 30 minutes. The outside is tied up with pink string. The cake has the flavor of glutinous rice, the flavor of green beans, coconuts, sugar coated lotus seeds and the light smell of grapefruit and danh danh fruit. For a long time the Bac Ninh people in particular and the Vietnamese people in general have considered su se cake as a symbol of marriage, so su se cakes are indispensable gifts at festivals and wedding ceremonies.

Phuc Trach pomelo- The heart and soul of Ha Tinh

While Doan Dung pomelo is famous in the north and Nam Roi pomelo in the south. Phuc Trach pomelo is very famous in the central region. This type of pomelo is sweet and crispy and it’s easy to separate its flesh into segments. It is also not as juicy as the Doan Hung pomelo. Phuc Trach pomelo is very difficult to grow. It is only suited to the regions of Huong Khe and Ha Tinh, due to the clay and alluvial soil there, allied with the cool weather. It is not influenced by the hot gusts of wind coming from Laos. Phuc Trach pomelo is picked from mid June to September in lunar months and is listed as one of the 100 most delicious fruits inVietnam

U Minh intestine sauce

Intestine sauce which is processed from the intestines of tuna fish is a specialty of the Khanh Hoi coastal region ( U Minh, Ca Mau). It is only made when tuna have been caught. Fresh tuna of 4 or 5 kg in weight are washed, then all their intestines are pulled out, cut into pieces and placed in barrels. At this stage the intestines are mixed with salt and exposed to the sun for 3 to 5 days. A bowl of delicious intestine sauce is black, fatty and fragrant. U Minh people are fond of banh cuon with intestine sauce. The rice pancake is spread with intestine sauce and rolled with pork, fravegetables, green banana, vermicelli, a little chili and garlic. On eating this sauce you will remember it for ever. Though this kind of food is popular and easy to make, it is a specialty of the U Minh people and only close friends are ever invited to enjoy the intestine sauce. If you have a chance to visit Khanh Hoi, don’t forget to visit the fishermen to taste this unique specialty.

Source Travellive

Read More [..]

Read more...

Rice vermicelli with fish

Bun Tha Ca (rice vermicelli with fish) is not only a specialty of Mui Ne, Phan Thiet but also a dish exemplifying the tine, creative cuisine of this coastal region. Bun Tha Ca is now available in most of luxury restaurants in this “capital of resorts”. It is one of the favorite dishes of discerning diners. Surprisingly, it derives from a very popular dish of the local people.

The main ingredient of Bun Tha Ca is ca suot (smelt fish), which is available locally in Phan Thiet. This fish is small, soft and has small bones with a high level of protein. It used to be served raw with fresh vegetables in the daily meals of the local people. When available in restaurants, professional chefs turn it into a top-ranking dish with far more sophisticated preparation and fine presentation.

Smelt fish is carefully lemon juice.

To get fresh smelt fish, it is best to buy it in the early morning, when fishing boats have just returned from the sea. “Choose fresh ones which are as small as the thumb, “said Chef Pham Van Dong in Hoang Trieu restaurant.

To make good bun tha ca, add fried fish (which is made from delicious saltwater fish), to the smelt fish, along with sliced pork, sliced fried eggs, starfruit, cucumber and vegetables (including shaved banana flower, common basil and coriander, etc)

To make it more attractive and mouthwatering, each ingredient is arranged in the cover of the banana flower, then put in a bamboo tray with a lotus (which is made of and onion) in the middle.

If you want to eat dry rice vermicelli, you can mix rice vermicelli with pork, fried eggs, cucumber and vegetables then pour tofu sauce over it. All the ingredients create a delicious dish with a peculiar blended taste: the sweet taste of fish, the sour taste of starfruit, the spicy taste of chili and the aroma of coriander.

If you want to change the taste, you can use broth which is made from seafood.

You can enjoy Bun Tha Ca at most restaurants in Mui Ne, Chef Dong says that this is one for the favorite dishes of overseas Vietnamese people. It is often served for lunch or dinner.

Source Travellive

Read More [..]

Read more...

Enjoy tea and music

On entering Thao Tra, you feel as if you are in a small teashop inJapan, the land of the cherry blossom.

With a variety of sparkling lanterns imported from Japan by the shopes owners, together with melodious Tam Thap Luc music ( a musical instrument with 36 strings ), you will savor the taste of many kinds of tea served by young girls dressed in kimonos.

In the wonderful Thao Tra atmosphere, all the pressures of everyday life seem to dissolve. It is so wonderful sitting on a soft cushion enjoying tea on a cold evening.

THAO TRA

109 – D8 Dang Van Ngu, Ha Noi

Tel: 04.2455837

Source Travellive

Read More [..]

Read more...

36m meat roll to serve tourists in HCM City

HCM City people and tourists will see and taste a long meat roll of 36m long, 25mm diameter, at the International Food Festival at Van Thanh Tourist Park in HCM City from November 11 to December 2.

This meat roll, made by the Cau Tre Export Goods JS Company, has also been proposed for a new national record.

The International Food Festival is being co-organised by the HCM City Department of Tourism, the HCM City Tourism Association and the Saigon Tourism Corporation.

This event will gather top chefs from restaurants and hotels throughout Vietnam and 29 representatives of culinary arts from China, France, Germany, India, Australia, Mexico, Spain, Portugal and the Republic of Korea.

During the festival, the “Seeking Vietnamese Wine Map” programme will be held for the first time. It will introduce special Vietnamese wines at The House of Wine. Visitors will have a chance to learn about the wine culture of Vietnamese people.

Talks about food, including one about Vietnamese pho and its internationality, will be held.

Source Vietnamnet

Read More [..]

Read more...