Today is June 18, 2017
The 3rd Hanoi Forum
on Information - Communication Technology
Hanoi, October 13, 2009
Last Updated: October 08, 2009 Welcome to ICT-Hanoi 2009
Banner
Banner
Banner
Banner
Banner
Banner
Banner
Banner
Banner
Homepage arrow Archives arrow ICT-Hanoi 2008 arrow News
Bún thang - Mixed noodle soup
Bun_ThangBún thang - Mixed noodle soup is a speciality of Hanoi. Hanoi people often enjoy the soup right after the Lunar New Year holiday. Like other kinds of noodle soup, bun thangs delicacy uses similar ingredients: rice noodles blanched briefly in boiling water, broth, some protein, spices... The broth is prepared from chicken broth cooked with prawns, shelled shrimp or sa sung (sea leech). These ingredients together bring about the required sweetness, which is neither fatty nor smelly and result in a clear broth. On top of a bowl of bun thang lies a layer of different ingredients, not mixed randomly together, but arranged so each element occupies a corner of the bowl with different colours: ivory yellow of pork pie, bright yellow of thin-fried egg, shiny yellow of soft chicken fillets cut into shreds and plain yellow of fluffy shredded sea shrimp, each in its place setting off from the other ingredients.
Several kinds of herbs can also add colour to a bowl of bun thang: the fresh green of coriander, the dark green of basil, the jet-black of pepper, and the bright red of chilli. This soup must be served hot with some mam tom (shrimp paste).

Nem - Minced Pork
Nem 2
Nem, which can be roughly translated as "minced pork roll" is a popular dish in Vietnamese cuisine and usually served as an appetizer in America and European countries, where there are large Vietnamese communities. In the South of Vietnam, it is referred to as chả giò. The main structure of a roll of chả giò is commonly seasoned ground meat, eggs, mushrooms, bean sprouts, rice vermicelli and diced vegetables such as carrots and pachyrrhizus, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.
The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken and tofu (for vegan chả giò). Nem can not be served deliciously without a special sauce made from fish sauce, lemon or vinegar, sugar and dua gop (sliced carrot and kohlrabi).
.
Phở - Soup on Rice Noodle
Pho
Phở - Vietnamese Rice Noodle Soup originates from Nam Dinh Province and then is popular all over the country. It is one of Vietnamese's favorite breakfast
Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs are also available. The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used. The dish is garnished with ingredients such as green onions, white onions, coriander leaves, basil, lemon or lime wedges. In the South of Vietnam, people often have Pho with bean sprouts.
More information can found on the stickyrice or hanoidiscovery website

Chả cá Lã Vọng
Chaca Lavong
Chả cá Lã Vọng is a special Vietnam food. On Dec 16, 2003, the restaurant Chả cá Lã Vọng was added to the Travel Column of MSNBC as one of the "10 places you need to know before you die". Those places were selected from the book "1001 places you need to know before you die" written by Parricia Schultz. She wrote:
Cha Ca La Vong, Hanoi, Vietnam
Cha Ca La Vong serves only one dish--cha ca, a succulent fried-fish masterpiece, the recipe for which has been in the Doan family for generations (the name translates roughly to "curried Red River fish"). After more than seven decades, cha ca became so entrenched in Hanoi that the city renamed the lane out front in its honor. A rickety flight of wooden stairs leads to the unremarkable second-floor dining room, full of equally rickety chairs. Patrons cook chunks of seasoned garoupa fish on a charcoal clay brazier, stirring in chives and dill. The rich, oily stew is then spooned into bowls of vermicelli rice noodles and enlivened by the addition of shrimp sauce, fried peanuts, and pickled vegetables. The secret ingredient, if you believe the rumors, is two drops of an essence extracted from the perfume gland of the ca cuong beetle.
Details: about $5; 14 Cha Ca St., 011-84/4-3825-3929

Hanoi Daewoo & Bao Son Hotel
Hanoi Daewoo Hotel and Bao Son International Hotel are located in the Badinh district and not far from each other, about 10 minutes walk.

Location_map

Cau Giay Hotel is located in the Xuan Thuy street and about 2.5 km far from Daewoo Hotel. Other Hotels' Information can found in the Hotels in Hanoi web site.

Click here to see Hanoi Map

 
<< Start < Previous 1 2 Next > End >>

Results 1 - 9 of 12
 

Developed by CCNE, 2008, Vietnam National Unversity, Hanoi
144 Xuan Thuy - Cau Giay - Ha Noi - Viet Nam, Tel: +84.4.37547.461, Fax: +84.4.37547.460, Email: coltech@vnu.edu.vn