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Learning to Love ‘the People’s Food’ in Ho Chi Minh City, Vietnam

By MATT GROSS
(The New York Times)

In the summer of 1996, fresh out of college, I moved to Ho Chi Minh City for one simple reason: I loved Vietnamese food. At restaurants in Virginia, Maryland and Washington, I’d grown fond of the staples of the cuisine — grilled meats, startling herbs, crunchy vegetables — and particularly of pho, the aromatic beef noodle soup that is Vietnam’s national dish. As graduation approached, I knew I wanted to live overseas, and Communist Vietnam, which had just opened its doors to the West, was the obvious choice. In fact, it didn’t even feel like a choice at all — it felt like destiny.

But as I quickly discovered, liking a cuisine is not the same as understanding it. My first sense of this disjunction came a couple of weeks into my stay, when I settled in for lunch at a downtown restaurant. The manic energy of the streets — the flood of motorbikes, the clanging construction crews, the gawking tourists — had dissipated in the midday heat. Time to eat, and nap and breathe and think, away from the tropical sun.

This respite is likely the only reason that I happened to notice the man with the gun. He was across the street, standing in the clear sunshine. He was Vietnamese, in his early 40s. He wore sunglasses. And at his side, he held what I assumed was an Uzi. Then he disappeared into a storefront. If the street had been full of 100cc Hondas, as it had been an hour earlier, I would’ve missed him entirely.

It was an odd sight, and I wanted to ask someone — anyone — about it. Was the man a gangster? A cop? Then my food arrived, and I forgot all about him. I hadn’t known what to order, but something on the menu caught my attention: luon nuong mia, freshwater eel wrapped around sugarcane (held in place with a chive bow) and grilled over charcoal. As I bit, I fell in love. The eel was rich and oily, caramelized from the charcoal heat, infused with the tang of garlic and fish sauce and the sweetness of raw cane. And the cane itself, when I gnawed it, released a burst of sugary juice tinged with the meaty slick of the eel.

This, I knew, was what I couldn’t get back home. This was why I’d picked up stakes and moved to Vietnam. The eel was so great that I wanted to turn to my neighbors and tell them that it justified everything.

But I had no neighbors. I was alone in this restaurant — alone and confused. After all, this seemed to be a quality spot; the eel was proof. So where was everyone? What was I doing wrong?

Those first months in Vietnam were full of such confusion. All around me, I was fairly sure, were amazing food experiences waiting to be had, yet I couldn’t figure out what to eat, how to order, and where, and when, and why. At lunch, for example, I’d often order pho at the renowned Pho Hoa Pasteur. But when I told my students in my English classes, they looked confused. To them, pho was breakfast, not a midday meal. I’d protest: Plenty of Vietnamese people were at Pho Hoa Pasteur! My students would backtrack, perhaps wanting not to contradict their teacher, or just to make me feel comfortable. Oh, sure, they’d say, you can eat any food anytime you want. Khong sao — no problem.

But it was a problem. And I knew its roots. At Vietnamese restaurants in America, all kinds of foods are served together — noodles, soups, stir-frys, spring rolls. But in Vietnam, restaurants are often devoted to a single dish: pho, banh xeo (a rice crepe stuffed with pork and bean sprouts), goat hot pot. Adapting to this was hard. Knowing only a small subset of dishes, and only a few words of Vietnamese, I didn’t even know what to commit myself to. I knew that I should just blindly walk in, point to whatever I saw on other tables, and enjoy the result, but fear and shyness kept me at bay. Is there anything more alienating than not knowing how to eat?

Too often I wound up at the non-Vietnamese restaurants in the backpacker and tourist districts. They were often good: excellent Italian fare, thanks in part to fresh tomatoes and basil; a devoted expatriate clientele demanded serious Japanese; and a century of French colonialism meant that pâté, red wine and onion soup were vernacular dishes. But these meals all reminded me of my ongoing failure to penetrate Vietnamese culture.

After a few months, I moved from my sixth-floor rented room to another on the fifth floor. The new room was larger and air-conditioned, but I took it for the simple reason that it had a tiled patio that was ideal for takeout alfresco lunches.

But what to bring home? Ham-and-brie sandwiches? Thai ground pork with holy basil? On a stroll down nearby Bui Vien Street one day, I spotted a man grilling pork chops outside a com binh dan, an institution that translates as “the people’s food.” Com binh dan are everywhere in Vietnam. For less than a dollar, you can have a plate of rice and a serving of, say, pork belly braised in fish sauce and sugar, water spinach (rau muong) stir-fried with garlic, or a soup of bitter melon stuffed with pork and mushrooms

But com binh dan had never appealed to me. Maybe their folding tables, plastic chairs and worn silverware looked too shabby. Maybe the pre-made dishes, sitting in the humid open air, turned me off. Maybe I needed to read a menu. Or maybe I was just afraid. My palate could handle a challenge, my fragile psyche couldn’t.

When I smelled the suon nuong, or pork chops, however, everything changed. Marinated in garlic, sugar, fish sauce and shallots, they gave off an intense aroma of fat and caramelization, one I couldn’t turn away from. So I ordered to-go — suon nuong on a mound of rice, with rau muong and sliced cucumbers — and carried the plastic foam box to my fifth-floor oasis, where I ate in utter bliss.

The com binh dan around the corner quickly became my go-to spot for good, unpretentious food. Usually, I’d get the perfect suon nuong, but the shop also had squid, stuffed with pork and braised until soft, as well as crispy-fried fish. And a fried egg could be added to anything.

Eating on my patio was nice, but more and more I ate at the com binh dan’s flimsy tables, noticing how other customers ate — with chopsticks, with fork and spoon, or with a combination. I studied the way they prepared dipping sauces, either by filling dishes with dark fish sauce and a few shreds of red chiles, or by pouring nuoc cham, a mix of fish sauce, water, lime juice and sugar, from the plastic pitchers placed on each table. (I’d thought it was iced tea — whoops!) People ate without much ceremony. This was good cooking, but it was also a refueling stop. As I watched and copied them, day after day, I didn’t even realize that, for the first time, I was eating like a regular person.

Nor did I realize that mastering this one meal would have collateral effects. Now that I’d locked down lunch, I could eat breakfast and dinner however I wanted. No longer did I have to feel guilty about starting the day with black coffee and fresh croissants; in a few hours, I’d be feasting on pork chops.

I could also experiment at dinner, testing dosas at the new South Indian restaurant, partying with friends in the Siberian Hunting Lodge, or feasting on braised snails and grilled mussels in a converted auto garage near the Saigon River. Whether these meals turned out delicious or dull, authentic or artificial, I knew that the next day I’d be eating a people’s lunch.

There was, however, one casualty of my growing cultural adeptness. Now that I better understood lunch, the restaurant that served sugarcane eel no longer fit into my eating life — by then I knew it was not a lunch spot, and come dinnertime there was so much else to explore. I never returned. The luon nuong mia, so fixed in my memory, seems like a heat-induced hallucination, almost as illusory as the man with the Uzi. Except it was all real, as real as the charcoal smoke that still billows forth from the com binh dan on Bui Vien Street, on a thousand other streets throughout Saigon, and wherever regular folks gather to eat.

(Source: http://www.nytimes.com/2013/05/05/travel/learning-to-love-the-peoples-food-in-ho-chi-minh-city-vietnam.html)

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Hanoi Youth Hostel – No.5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam

Hotline: (+84) 972004080

Email: kellyyouthhostel@gmail.com

Press Release: Hanoi Youth Hostel announces ownership change

Bien Quang Cao

 

Press Release

 Hanoi Youth Hostel announces ownership change

 For immediate release

Ms. Kelly Nguyen has become the new owner of Hanoi Youth Hostel since date 28th February 2014. Hanoi Youth Hostel is located at 5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam. Hanoi Youth Hostel belongs to Hien Hai Travel and Trading Company Limited. Ms. Kelly Nguyen is the legal representative of Hien Hai Travel and Trading Company Limited.

About the Hanoi Youth Hostel

Hanoi Youth Hostel is located in the center of Hanoi, middle of Old Quarter.

This cozy hostel is packed with all the amenities you would expect in hostel including: clean, safe, and spacious dorm rooms with FREE breakfast, FREE lockers, FREE wifi, FREE towel, a bar with many games at the lobby.

Relax and enjoy the leisure facilities of the Hanoi Youth Hostel which include a 24h bar with alcoholic and non-alcoholic beverages, a Internet cafe, a flat screen TV with international satellite television channels.

The 24 hour front desk service can provide you laundry services, motor rental,  tour to Sapa, Halong Bay, Cat Ba, Hue, Hoi An, Nha Trang, Sai Gon, bus, train or flight ticket, airport taxi transfer, visa extension etc.

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For more information about the ownership change at Hanoi Youth Hostel, please contact:

Ms. Kelly Nguyen

Tel: +84-972004080

Email: Kellyyouthhostel@gmail.com

Web: www.hanoiyouthhostel.com

A Guide to Vietnamese Food

by Bach Pham

Once a rare find, Vietnamese food seems to slowly, but surely be finding a place among the vast landscape of American restaurants. With Pho Viet becoming a solid foundation in Columbia, SC, and well… a bunch of random places serving pho in Greenville, NC, it seems like a good time to pull out a bit of a beginner’s guide for a new generation of pho eaters out there. Read on to get a taste of the traditional dishes you can expect to find in a typical Vietnamese restaurant.

“Pho”, more than just a cup of noodles.

Essentially Vietnam’s national dish, this noodle dish is served in a delicious, savory slow cooked broth of soup bones, ginger, and various spices. Usually a choice between thinly cut slices of beef or chicken, this is definitely the dish to judge any Vietnamese restaurant on. You should look for a hot (as in fresh off the stove) sweet, savory broth. Cold broth’s are an instant no-no! Garnish with fresh bean sprouts and fragrant basil for a comforting dish at any time of day. Pho, though simple in principle, easily is one of the hardest dishes to make and compare. No one person does it the same way, using different spices, seasonings, and even methods. Some even have paid thousands for an award-winning recipe for their restaurants.Fun fact: Pho is traditionally a breakfast item in Vietnam.

“Bun Thit Nuong”, pasta the Vietnamese way.

Thin slices of pork marinated in a bit of something sweet and grilled, served on top of noodles with pickled carrot/daikon (white radish), fried onion, and a sweetened fish sauce, bun thit nuong sounds like a heavy dish on paper, but is actually a wonderfully refreshing dish that fits the bill any time of the year. It comes in a ton of variations, sometimes adding shrimp or egg rolls to the mix. This is one dish that’s all about the meat though. Some places are a bit heavy on the sugar, either making it burn or just too sweet. The right balance, however, makes this dish a winner. My personal favorite.

“Goi Cuon”, fresh, fast, and fun.

The freshest of ingredients wrapped in rice paper, this Vietnamese appetizer is a classic starter at any restaurant. In the household, a few of these can easily become a meal any night of the week. There’s a beautiful art with goi cuon, one that separates the winners from the losers. A pour wrap can spoil the whole show, leaving you in an ugly mess. A nice, tight wrap makes all the difference here. The second biggest key to this whole app is the sauce. Usually a hoisin sauce cooked down and sometimes combined with a little peanut butter and topped with chopped nuts, the sauce definitely makes this a killer app when done right (and should always be considering how easy it is to make!).

“Banh Mi”, the king of sandwiches.

It’s sweet, it’s sour, it’s salty, savory, fresh, crispy, and crunchy, a Vietnamese sandwich is just everything you look for in a great sandwich. It starts with a smear of pate on one side of a beautiful baguette, and then a slatter of butter on the other end. In goes various Asian cold cuts, including pork belly and Vietnamese ham, followed by a volley of veggies including the carrot/daikon mixture, cilantro, and a few jalapeno slices. Sometimes grilled pork is used instead in all its glory. Either way you serve this dish up, it’s a real eye-catcher.It can be a little tricky to find though. In the United States, they often are best out of sandwich shops rather than restaurants.

“Com Tam”, the national rice dish.

Though it can come in a million different way, shapes, and forms, com tam is a traditional item featuring a special short grain rice served with a grilled pork chop, pickled carrots and daikons, a special baked meat/egg dish similar to a quiche, and fish sauce to tie things together. More traditional plates often include “bi”, or pork skin. This is a bit of a bolder dish for those looking to try out Vietnamese food, but you’ll should see it on most menus. There’s so many factors that go into a great “Com Tam”. The egg in particular can go wrong a million ways (I’ve even seen it blue on occasions. Blue!), and the pork chop can be dry in seconds if not served quickly. The fish sauce also is key in a great “Com Tam”. If you want to play it safe and get a more surefire bet, try the dishes above first to make sure they get your seal of approval before venturing out for this dish.

Hopefully the next – or first – time you try out a Vietnamese restaurant, you can sink your teeth into some of these fantastic dishes. Thanks for reading!

(http://foragingfoodies.blogspot.com/2010/11/hunters-manual-guide-to-vietnamese-food.html)

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Hanoi Youth Hostel – No.5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam

Hotline: (+84) 972004080

Email: kellyyouthhostel@gmail.com