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...
Snakehead fish (ca trau or ca chuoi) in southern Vietnam have thick skin and chewy meat, while in Vo Canh-Nha Trang, snakehead fish are known for their soft meat and thin skin. The meat is more delectable in larger fish, yet the skin is still thin.
Trau fish in Vo Canh, Nha Trang is not farmed like in other places, but it is caught naturally, so it is very delicious. The fish is bigger than an adult wrist, the skin is soft and shiny, and the meat inside is firm and thick. Trau fish can be processed into many different dishes, but the most popular dishes are still grilled, braised, cooked with porridge, and made with fish sauce. Perhaps the most interesting dish, in its natural form and most popular, is Trau grilled fish.
Trau fish sounds like a different thing, but it is actually snakehead fish (as the Southern people call it) or Qua fish (in the North), which is a familiar dish from the North to the South. Snakehead fish in Nam have thick skin and tough meat; central calamari, especially in Vo Canh (a small village in Vinh Trung ward, Nha Trang city), is fat, sweet, fragrant and does not have a fishy smell like fish in other places.
Trau fish is best when grilled. The fish is bigger than the wrist of an adult, the skin is soft and smooth, and the meat inside is firm and delicious. When the fish is caught, it is still fresh, cleaned, seasoned, and put on the grill. When eaten with a sweet and sour dipping sauce, nothing compares.
In particular, before grilling, Trau fish is not dissected, keeping intact the whole fish body. Fish can be pierced from the mouth along the body to grill, or cover the fish with mud and then light it on fire. Another way to prepare this delicacy is by marinating it with spices and then wrapping it with many layers of freshly baked banana leaves smoldering in a pile of rice husks. This dish is served with rice paper, vegetables, salt and pepper, or seasoned with lemon juice and sliced chili.
Leading place to enjoy this delicacy: Vo Canh village, Vinh Trung ward, Nha Trang city.
A traditional breakfast meal for Hanoians is Xoi Xeo ( mung bean sticky rice ) . Protein, fiber, vitamins, and minerals are all important components of a balanced...
Ca loc nuong trui ( grilled snakehead fish ) is a classic Vietnamese meal made with grilled snakehead fish and is a Mekong Delta delicacy. Snakehead fish, basil,...
In southern Vietnam, Banh khot ( Khot cake ) is a popular delicacy. This crispy pancake is delicious with a unique fish sauce and fresh herbs. To enhance the flavor...
Egg coffee is an unique Vietnamese drink which is traditionally prepared with egg yolks, Robusta coffee, condensed milk and sugar. Egg coffee is made by beating egg yolks...
Most variations of Nem Chua (fermented pork rolls) can be identified by their name, which is usually named after the region from whence it originated, such as nem chua Thanh...
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Tao Meo cider is a popular wine in Sapa, and it has a great flavor. It's got enough sweetness, bitterness, and acridity. This wine also aids in the reduction of blood...
In Sapa, Cap Nach Pork ( pig carried under armpit ) is a well-known speciality. Pigs are grown in either the field or the woodland. They are not imprisoned, but...
Nhech fish ( Pisodonophis boro ) salad in the Kim Son Sea area of Ninh Binh is a rustic dish but extremely unique. The taste is unmatched, making diners extremely...
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...
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