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...
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 how they are combined is a secret to each restaurant.
The rice is pounded to a fine powder and turned into lovely smooth white noodles after being soaked in water. In order to produce the broth, you can utilize pigs, chickens, fish, crabs, or shrimp. When using chicken, the meat is separated, marinated, and stir-fried while the bones are braised. Add cooked chicken flesh to the stock to finish. The noodles are yellow, which makes them stand out from traditional Pho noodles. The major reason for this color is to match the shrimp and crab colors. Vegetarians can also enjoy noodle dishes.
The pot of Quang noodle sauce holds the key to the Quang noodle's enigma. This gives the stock a slightly sweet and peppery flavor. Mi Quang, unlike these noodle soups, is eaten with so little broth, rather like a dry noodle dish or noodle salad, with the broth serving to bring all of the flavours altogether. To make the dish more aroma, Quang soft noodle soup is served better with veggies such as water morning glory, cress, young banana flowers, and herbs produced in the famous Tra Que Vegetable Village of Quang Nam Province. The richness of the broth, its absence, and the crushed peanut toppings on the noodles distinguish Quang noodle soups.
Chili is frequently added to Quang Noodle to make a searing bow, but this is a personal preference. Regardless of whether you like chili or not, Mi Quang is an excellent pick for any traveler who is hungry after a long walk through Hoi An town.
Because of the complicated river and canal system, the Mekong Delta boasts a wide variety of fish, which are used to make Bun Ca ( noodle soup with fish ) , the most...
One of the most traditional dishes of H'Mong tribe in Sapa is Men Men. It's made from local corn and is both bendable and fragrant.
Ga kho sa ot ( Braised chicken with lemongrass and chili ) is a famous Vietnamese chicken dish in the Mekong Delta while the method and ingredients are simple....
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,...
Can wine ( Ruou Can ) of Nho Quan is a type of wine that has not undergone fire distillation. Muong ethnic minitoriy people in Nho Quan, Ninh Binh use cracked...
Bo bia ( Bò bía ) is one of the most popular street snacks in Ho Chi Minh City ( Saigon ) . The normal street muncher, on the other hand,...
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.
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...
In Danang, one of the specialties is Banh Trang Cuon Thit Heo (Rice paper rolls pork). Its name reveals the major ingredient as well as how to enjoy it. One dish, with its...
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