Handicraft Tours
The name Chu Dau literally means "wharf". Chu Dau village in the northern...
Bat Trang, a small village in the north of Vietnam, is about 13 kilometers...
Van Phuc Silk Village is situated on the banks of Nhue Thi River, Nguyen...
Dong Ky, a traditional wood carving...
Dong Ho village, formally called Mai village,...
Located 35 km from central Hanoi, the southwest, the village of Phu Vinh...
The traditional Ha Thai lacquer village lies on the old highway 1A, it is...
Bun Mam Thit Quay (vermicelli noodle with fish sauce and roasted pork), a famous and easy Da Nang cuisine, has become a memorable dish for many visitors to this beach city.
Bun mam is made from vermicelli, pork or roasted pork, unripe papaya, peanuts, greens, and anchovy fish sauce, of course. The exquisite quality of this dish is largely dependent on its anchovy sauce, as its name suggests.
Bun Mam Thit Quay is made of rice vermicelli, roasted pork, and a delicious anchovy fish sauce. For an aromatic and sweet flavor, this particular sauce is frequently combined with fresh diced pineapple. Chilli sauce is frequently used by those who enjoy spicy foods.
This delectable recipe requires a variety of veggies, including thinly sliced, unripe papaya, salad, and fragrant herbs.
In the combination of white noodle and green vegetable for roasted pork Bun Mam, yellow and crunchy meat is noteworthy. Your mouth will be satisfied by thick pork. Mam Nem, on the other hand, is the most significant component in this dish (kind of fish sauce). Mam Nem is a form of fish sauce used in this dish, but it is made straight from sea fish after being stored in a tightly sealed jar for at least 7-9 days. The length of time is determined by the climate. In contrast to fish sauce, which must be boiled and filtered before use. Although Mam Nem can be eaten after 9 days, the cook frequently adds spices to give it extra flavor.
Bun Mam is a salty and spicy dish that represents the Central Vietnamese people's traditional taste. A lovely meal is created by combining sweet noodle, pork and pineapple, delicious vegetable, hot chile, caustic garlic, and sour lime. While eating it, the eaters will produce a hissing sound.
Mam Da ( sprouts of rock or sprouts grown from the rock ) is a mountainous Sapa vegetable collected from November to the end of March according to the...
Due to the baking utensils and technique, the baguette has been called "Banh Mi" in Saigon ( Ho Chi Minh City ) and Vietnam as well since its introduction during...
Coconut candy, also known as Keo Dua, a must-try for coconut fans, is a traditional Mekong Delta candy that is also one of Vietnam's most popular candies. It comes from...
The Vietnamese Pia cake, which hails from the province of Soc Trang, is at the top of the Mekong Delta's must-try sweets list. It's a moon-shaped cake with a sweet,...
A folk song says, "Bird's nest soup in Hon Noi, boiling duck's egg in Dinh Ba, dried deer's meat in Dien Khanh," says a folk song. This folk song has been...
Quang noodle ( Mi Quang ) is one of Hoi An's most well-known dishes. Rice, veggies, and meat are among the ingredients in this dish, but the method of preparation and...
Hue people utilize luxury rice and fresh coconut water to prepare coconut rice, an unique delicacy. The freshly-steamed rice then mingles with Hue sausage, shrimp, petit-pois...
Ca tai tuong chien xu ( fried elephant ear fish ) is a typical Vietnamese dish with origins in the Mekong Delta. The dish's strange name comes from the fact...
Sapa has long been regarded as a tremendous pleasure by many diners, who enjoy an outstanding salmon hot pot, one of the best dishes at the foot area of Silver Waterfall in...
Ha Long squid sausage ( squid cake ) was honored as the top 10 famous specialty dishes of Vietnam officially set an Asian record, the Top 50 famous Vietnamese...
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