Son Dong statue sculpturing village

Son Dong Village in Hoa Duc District, Ha Noi is known as the largest place for sculpturing statues of Buddha in Viet Nam. It is also famous for the traditional craft of carving red-lacquered statues in the ancient style.

For over 300 years, the craft has been preserved and developed by devoted and talented artisans. One of them was Nguyen Duc Dau (1898-1988). In 1986 when the national economy started the renewal process, Dau coordinated with Ha Noi College of Fine Arts to organize training courses in sculpturing statues for people in his commune. Since then, the craft has developed and the village now has 300 households engaging in the craft and about 4,000 skillful sculptors.

The main products of the village are statues of Buddha, saints, national heroes and sacred animals for worshipping, such as horses and cranes. Here, the artisans only use the core of jackfruit trees to create statues because this type of wood is quite durable and rarely cracks which is suitable for making worshipping objects. During sculpturing, each artisan has his own secret to make unique products. Particularly, the artisans in Son Dong have become famous for the technique of sculpturing the faces on the statues. Thanks to the artisans’ skillful hands, the statues look refined with details of soulful and merciful expressions.

In Son Dong, the technique on red-lacquer trimmed with good is rather sophisticated which uses gold and silver litmus. To further develop the traditional craft, the villagers have invested in modern machines and advanced technology, and specialized production. Each workshop takes responsibility for one stage, such as sculpturing, painting and designing.

Thanks to their unique beauty, the products of Son Dong Village are seen in most of the pagodas and temples in Ha Noi and the North. There are also exported to the US and the UK to meet the demand of overseas Vietnamese.

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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...

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“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 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.

“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...

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“Banh Phu The”– Vietnamese conjugal cake

“Banh phu the” or the conjugal cake is one of the favorite traditional cakes in Vietnam, but it embodies the philosophy of yin and yang in the nation.

A specialty of Dinh Bang district, Bac Ninh province, the conjugal cake is known everywhere and has become a favorite choice for weddings and other celebrations.

In the past, only royal families and dignitaries could afford to buy this kind of cake as conjugal cakes were only on sale at some important events. Nowadays, thanks to their improved living standards, almost every family can go for such pairs of delicious and beautiful cakes.

“Banh phu the” is a Vietnamese sweet with a jelly-like texture made of tapioca, pandan, mung bean paste, sugar, sesame seeds and coconut milk. No flashy color, no fancy design, but once you eat them you simply can’t help being surprised with the flavor of this cake. The black sesame seeds are under the skin spots, wrapped in a square mold bread crust with coconut. It reveals the philosophy of yin and yang. The stickiness of the cake represents the stickiness of the marriage ties. Normally, a man would offer these to the girl he wants to marry. These cakes are still an essential part of a wedding banquet, or the gift packages that the groom’s family sends over to the bride’s family.

The philosophy of yin and yang is also reflected in the form of boxes made ​​of coconut leaves. The small, low inside box, also called yin, holds the cake and the bigger outer box, also known as yang, covers the yin box. Its message is the symbol of caring between a husband and wife. It is the harmony between the human and the earth, man and women. All of them blend together to create its very own flavorful cake. Once you taste it, you will remember it for the most gentle, sweet taste you have ever experienced.

Nowadays, many weddings choose this cake because of its exquisite harmony. Instead of using coconut leaves to make boxes like before, it is replaced by cellophane. In the joyful atmosphere of a happy wedding day, happy forever is always the message that conjugal cake gives to the bride and the groom on the most important day of their lives.

If you would like to know how to make this cake, you can visit Dinh Bang in Bac Ninh province. There you can give it a try.

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Jelly Fish Salad Recipe (Gỏi Sứa)

Enjoy last days of summer with one of stunning Vietnamese Salad Recipes. It is called Jelly Fish Salad (Gỏi Sứa). Trust me; you will totally fall in love with this food. Only one important step is cleaning jelly fish. 

You should be careful in this step if you do not want get itching in your throat. Including green mango, this food will create the flavor with a little crunchy, sour and sweet flow from your tongue to your throat and final destination is stomach. So, are you interested with one of amazing Vietnamese Salad Recipes like this one? I cannot control my drool when describing this food to you guys. And now let us start cooking if you feel free, ok?

Ingredients:

300g fresh jelly fish

Chicken meat

Green mango, cleaned and peeled

Onion, basil leaves; coriander

Roasted peanut, smashed

Deep fried glutinous rice with powdered shrimp (bánh phồng tôm)

Chili, pepper, vinegar, sugar, spices …

Process:

Step 1: The first important step to create one of stunning Vietnamese Salad Recipes is cleaning jelly fish. Clean well its slimy skin, soak into alum water in few hours; next use your hands to press out all water. Then slice small and soak in hot water in few minutes and pour them out on basket.

Step 2: Boil chicken until it is cooked, tear small

Step 3: Slice green mango into long and thin pieces. Peel off the cover of onion, slice fiber. Clean and slice basil leaves small.

Step 4: Making dipping sauce: Mix sugar + salt + pepper + vinegar + fish sauce + sliced chili, stir well and text again to suit your flavor. This sauce is required with a little sweet and sour.

Now, you finished basic steps from one of interesting Vietnamese Salad Recipes. For presentation, Mix jelly fish with chicken meat, onion, green mango, basil leaves and coriander together. Add more roasted peanut on top. When eating, pour more sauce in step 4 and serve with deep fried glutinous rice cakes. That is also my favorite way to enjoy it. Hope you will satisfy with this instruction and good luck for your Cooking.

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Rolled rice pancake (Banh Cuon)

Among Vietnam’s delicate specialties, "bánh cuốn” ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources! 

Among other members of the extended noodle family, bánh cuốn almost ranks first. It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil. A plate of bánh cuốn is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack.

To eat, dip a section of rolled noodle goodness into the accompanying warm fish sauce broth, brightened with a squeeze of fresh lime. You can also pick the leaves off the herbs and add them to the dipping sauce, grabbing a leaf or two as you dip, or you can follow each bite with a chaser of herbs. Bánh cuốn are often eaten with different sides of pork sausages, including sheets of an orange hued, roasted cinnamon sausage called chả quế.

Where to find it?

A short walk north of Hàng Da Market and Hàng Điếu street will bring you to Bánh Cuốn Thanh Vân, just look for the bánh cuốn station—two large covered steaming pots—out front along the sidewalk. Just take a look! The practiced hands keep the bánh cuốn rolling out with experiences, alternating seamlessly between spreading the thin batter on the linen base of one steamer, then at right time, turning to the other to peel the delicately steamed pancake off the linen base with a bamboo stick. By the time the batter is spread on its newly emptied linen base, the pancake in the first steamer is ready and waiting. With only 6 tables nestled inside the small open storefront, the pace never slows. Serving 7AM-1PM and 5PM-11PM.

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Rice nooddle soup (Pho)

Pho, a typical dish of Hanoi people, has been existing for a long time. Pho is prepered not only in a sophisticated manner but also in the technique which is required to have sweet but pure bouillon, soft but not crasded noodle, soft and sweet smelling meat. Only in cold days, having a hot and sweet smelling bowl of Pho to enjoy would make you experience the complete flavor of the special dish of Hanoi.

The bouillon.

Boil 10 cups water. Burn the whole fresh onions over high heat until golden brown. Add beef spareribs or ox tail into the boiling water. Skim while cooking to make a clear broth. Add browned onion and carrots after 1 hour of boiling. Cook another hour. Then remove meat and vegetable. Strain the bouillon, season it with spices, salt, fish sause as indicated and keep boiling to server very hot soup. Add boiled water, if necessary, to have 6-8 cups of bouillon. This broth is very spicy and a little salty.

Slice tender beef finely and cooked beef coarsely. Soak dry rice noodles in hot water 10 minutes before cooking. Coolk rice noodles sparately until done (about 10-15 minutes), drain in hot water to remove the starch.

Server at once into bowl.

Beef soup, rare: cooked rice noodles 1/3 bowl, raw beef minced on top. Pour over them one cup boiling bouillon. Add bib lettuce, green onion and onion rings.

Beef soup, done: cooked rice noodles, cooked beef, bib lettuce, onion rings, green onion in top. Pour over all ingredients 1 cup boiling bouillon.

Provide the guests with spoons and chopstichs to take the soup.

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