Qua Doi Can Street Thai hotpot broth tart

Thai hot pot is not only creative and especially delicious because of me bitter, aroma of ginger, lemongrass, neighbors, peppers … makes you feel immediately the difference with other restaurants.

For the first time are invited to enjoy Thai seafood hot pot, a spicy afraid, I did not stay really tetchy. But as confident in his cooking talents and advertisement innkeeper: “This Thai hot pot special mass, not where many people love it,” said my new friend and she had too sets come in one afternoon drizzle north wind.



Before enjoying the main course, he invited me home a bit strange appetizer plate – fried dried squid with garlic butter. Not inks quickly chills freshly fried breaded days that is dry inks, thick, has gone shredded grilled, then quickly fry the butter with minced garlic. A favorite dish drinkers. Squid sweet, crispy yet chewy medium to infuse bold spices and scented with garlic especially fragrant, making people eat every ‘T cry out bait “. Read more the temple of literature

Disk clean ink department is also at Thai hot pot is ready. I felt immediately something different from me bitter flavor up to, someone smelled the aroma that is difficult to resist the feeling “Application Memory” in the throat. Indeed, no use prefilled seasoning packet and did not “touch” anywhere, Thai soup of creative self-consistent, homemade, alone type. The “other life” that make up the sour, spicy, fragrant very pleasant, thanks to all kinds of tamarind, ginger, chilli, neighbors, lemongrass and of course never lacked for “classics”.

If you had to shop several times, make easily recognize almost every dish here is “involved” to garlic. But it is true that under the skilful hands of the cook, the flavor garlic become “magic” attractive, stimulating every taste eaters. So in their freezing weather, just tart Thai soup pot steaming, aromatic differences and added a basket of spinach next see also “happy” already.

But saying that, but if you look through the disc in the set seafood hotpot, fooled nobody refused. Lots of clams, crab stick, lobster and squid to eggs. “Eating seafood hotpot Thai seafood restaurant specializes in seafood, but this one was new! Whichever freshness, quality, “she picked you to accompany me just fat stubby squid eggs just admiring nods.

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Tidbit, strange pot, while the hungry winter day, we just eat and see his cows exceeded the excess rain wind to this place. But both I and her friend agreed, the next time has shops, two children will not only enjoy Thai hot pot. Since coming here without Sapo sip tasty duck tongue, do not eat fried quail eggs flipped me cheap tasty, not sweet clam called a soup pot or dishes of Southern characteristic buildings is wasted. Therefore, we will have to invite more “allies”, to get together to enjoy all the “gifts” from the store, then “bolted down” by Thai seafood hot pot special. Shop the new expanded space includes sitting on the floor and not “toen Hoen” as before. It was reasonable for the “Project Year” my next exciting and his friends.

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Cool off with a hot bowl of Canh chua

Ever seen construction workers drinking hot tea in the blazing early-afternoon sun? Ever seen office workers hunkering down to piping hot bowls of soup in the midday heat?

They do it because hot liquids actually help cool the body. Drinking beverages that are too cold can confuse the body into thinking it is cold, and often slows its reaction to the heat, whereas hot soups and teas have the opposite effect.

Canh chua is one of Viet nam's most famous dishes and is especially good on hot summer days.

People from different regions in Vietnam cook canh chua with different local vegetables, fruits, and other ingredients. As canh chua blends a natural fresh sour taste with the vegetables and fruits in the soup, it goes very well with steamed rice, a staple on the Vietnamese table.

On hot summer days, people tend to have smaller appetites and often forgo steamed rice. With the addition of canh chua's refreshing and cool flavors, however, it becomes easier to have one or two bowls of steamed rice with lunch or dinner.

Canh chua is a nice combination of vegetables, fish, pork, or snails, along with a vegetable or fruit to produce the soup's sour taste.

Northerners typically cook canh chua with tamarind leaves, qua sau (Dracontomelom a sour summer fruit in the north of Vietnam), pickles, green mangoes, qua doc (another sour fruit), tomatoes, and lemon or kum quat. Variations include canh chua sau thit nac (sau fruit cooked with ground pork and shallots), canh chua rau muong (boiled morning glory with lemon juice, boiled saufruit, or boiled tamarind leaves) and canh chua ca (fish soup cooked with green mangoes and shallots).

In the South, tamarind fruit and pineapple are the favored ingredients. Canh chua ca loc (canh chua with snakehead fish) with pineapple is one of the most popular variations, and uses many local ingredients from the rich Mekong Delta.

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Yet northern and southern takes on canh chua fall into two basic categories. The first one is very simple and merely requires morning glory leaves, which are boiled either with tamarind leaves or qua sau. It takes a very short time (around 10 minutes) to make this dish.

For this canh chua style, one would boil 4 or 5 little qua sau fruits together with the morning glory. After that the cook uses a small spoon to grind the boiled qua sau in a small bowl of nuoc mam to make the soup's flavoring sauce.

Two boiled qua sau are then ground and added to the soup, which gives a very fresh sour taste that rises in perfect contrast to hearty and fragrant white rice. Fresh boiled vegetables and sour soup served with rice is considered an essential summer dish in Vietnam.

If one uses tamarind leaves for cooking, adding the tamarind only after removing the boiled morning glory will help preserve the morning glory's deep green hue.

"On a hot summer day, I don't sell many other vegetables beyond morning glory, qua sau, tamarind leaves and fruit, and lemon," said Ms. Tuoi, a vegetable vendor on Phan Huy Chu Street in Hanoi's Hoan Kiem District. "These ingredients are for canh chua, and I sell a lot of them."

Another version of canh chua is more time consuming to make. There are three basic ingredients to prepare: a protein such as fish, pork, or snails; one or more vegetables; and a fruit for its citric acid. This fruit can be pineapple, green mangoes and tamarind leave and fruit. Add fried shallots, spring onions, and other herbs, and one will have a delicious canh chua. Read more thing to do in dalat

Canh sau chua suon (qua sau and pork ribs) is a very popular dish in Hanoi. In the past, a lunch consisting of only one dish such as canh sau chua suon was a good option for a busy mother.

With this dish, all one has to do is cook a pork chop with a bit of salt and fish sauce and then add some qua sau and water to the mixture. When the dish is cooked one uses a spoon to grind qua sau and then add it again to the pot with some shallots.

Canh chua ca (sour fish soup) is a popular dish in both the north and south of Vietnam. In the north, people like to marinate the food before cooking. A cook will usually fry the fish a bit before boiling with water to make the soup. By frying the fish it's possible to keep the shape of it after cooking with water and decrease the fishy smell of the fish.

In the south, canh chua ca loc (canh chua with snakehead fish) is a very rich dish. It's cooked with pineapple, tomatoes and a bit of vinegar, as well as shallots and other herbs such as ngo, which are all added after the fish is cooked to preserve the fresh taste of the ingredients. After the soup is cooked, fried shallots will be sprinkled atop the soup, to add more fragrance to the dish.

Canh chua is a simple but fresh and easy to cook dish which provides a lot of vitamins to provide relief from the heat.

Famous Vietnamese specialties

That always offers visitors the chance to enjoy an enormous range of foods and dishes as coming to Vietnam. As a result, regional food specialties also markedly differ from areas to areas.Vary from regions to regions around the whole nation, cuisine styles among the North, the Central and the South have so many differences, from the ingredients, spices, to the way they are cooked.
Food specialties in the North

Cha ca La Vong – A very famous Northern specialty in Vietnam
>> Give tourists a comprehensive view of Ho Chi Minh city and the unique tips when visiting HCM. We will suggest you: what to do in ho chi minh.
In the northern part of the country, almost foods and dishes are featured by the light and balanced flavors, reflecting skillful combinations of so many components and ingredients. In fact, there’s not really strong flavor in Vietnam’s northern cuisine, among the saltiness, sweetness, sourness, spiciness or bitterness.

For centuries, Hanoi has considered as the land of famous and delicious specialties in the North and all around Vietnam as well, including Cha Ca La Vong, Pho, Com Vong, … that are all served in both luxurious restaurants and street vendors.

In spite of sharing many common culture features over the whole country, each area in Vietnam carries its very own unique and distinctive cuisine characteristics that well represent the local geographical condition as well as inhabitants’ lifestyle.

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Beef Pho – One of most famous Vietnamese specialties

Food specialties in the Central

Bun Bo Hue

The most distinguishing characteristic of the Central cuisine is the hot and spicy flavors as the black pepper, chilies, and shrimp sauces are really popular ingredients in this region’s cuisine among other ones. Another interesting thing is that all dishes there, especially in Hue city, are artfully decorated and served in fairly small size. Come to this area, visitors should not miss the chance to try out some very well-known regional specialties like Cao Lau, Bun Bo Hue, Com Hen or Banh Beo (Beo cake).
Food specialties in the South

Banh Pia
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Finally, we can’t forget to take a quick look at the regional cuisine of Vietnam’s southern area. In general, the dishes here are often seasoned more sugar than other places. Adding coconut milk, fresh herbs, shallots and garlic into the food is also a quite unique characteristic of Vietnam’s southern foods. Besides, great foods made from seafood seems like an inseparable part in this area’s cuisine style. Some of its most famous specialties are Banh Khoai, Goi Cuon, Banh Pia, …