Tet Vietnam (New Year)

Tet  

More commonly known by its shortened name Tết, is the most important and popular holiday and festival in Vietnam. It is the Vietnamese New Year which is based on the Lunar calendar, a lunisolar calendar. The name Tết Nguyên Đán is Sino-Vietnamese for Feast of the First Morning, derived from the Hán nôm characters

Tết is celebrated on the same day as Chinese New Year though exceptions arise due to the one-hour time difference between Hanoi and Beijing. It takes place from the first day of the first month of the Chinese calendar (around late January or early February) until at least the third day. Tết shares many of the same customs of its Chinese counterpart. Many Vietnamese prepare for Tết by cooking special holiday foods and cleaning the house. There are a lot of customs practiced during Tết, like visiting a person's house on the first day of the new year (xông nhà), ancestral worshipping, wishing New Year's greetings, giving lucky money to children and old people and opening a shop.

Tết is also an occasion for pilgrims and family reunions. During Tết, Vietnamese visit their relatives and temples, forgetting about the troubles of the past year and hoping for a better upcoming year. They consider Tết to be the first day of spring and the festival is often called Xuân hội (spring festival).

 

Customs

Vietnamese people usually return to their families during Tết. Some return to worship at the family altar or visit the graves of their ancestors in their homeland. Although Tết is a national holiday among all Vietnamese, each region and religion has its own customs.

Tết in the three Vietnamese regions can be divided into three periods, known as Tất Niên (Before New Year's Eve), Giao Thừa (New Year's Eve), and Tân Niên (the New Year), representing the preparation before Tết, the eve of Tết, and the days of and following Tết, respectively.
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Before New Year's Eve


TetTất Niên offering

This period begins one or two weeks before the actual celebration. The general atmosphere leading up to Tet is in the bustle of shopping, decorating the home, cooking traditional Tet food and waiting for relatives to return home. People try to pay off their debts in advance so that they can be debt-free on Tết. Parents buy new clothes for their children so that the children can wear them when Tết arrives. Because a lot of commercial activity will cease during the celebrations, people try to stock up on supplies as much as possible.

In the days leading up to Tết, the streets and markets are full of people. As the shops will be closed during Tet, everyone is busy buying food, clothes, and decorations for their house.

Vietnamese families usually have a family altar, to pay respect to their ancestors. Vietnamese families have a tray of five fruits on their altar called "Ngu Qua", including banana, orange, kumquat, pomelo and finger citron. Each fruit conveys a different meaning. Pomelos promise a lucky and sweet year. Banana and finger citron symbolize a protective hand while kumquats and oranges represent success and prosperity. During Tết the altar is thoroughly cleaned and new offerings are placed there. Traditionally, the three kitchen guardians for each house (Ông Táo) (Kitchen God), who report to the Jade Emperor about the events in that house over the past year, return to heaven on the 23rd day of the twelfth month by lunar calendar. Their departure is marked by a modest ceremony where the family offers sacrifices for them to use on their journey.

In the days leading up to Tết, each family cooks special holiday foods such as bánh chưng and bánh dầy. Preparations for these foods are quite extensive. Family members often take turns to keep watch on the fire overnight, telling each other stories about Tết of past years.

 

New Year's Eve

Each home is thoroughly swept and decorated with flowers and offerings for ancestors by the night before Tết. At midnight, many families traditionally light firecrackers to welcome the New Year, though this practice has been banned in Vietnam since January 1, 1995 due to safety reasons. In the morning, the actual Tết celebrations begin.

The New Year

TetA boy in front of a tree decorated for Tết
The first day of Tết is reserved for the nuclear family. Children receive a red envelope containing money from their elders. This tradition is called mừng tuổi (happy new age) in the north and lì xì in the south. Usually, children wear their new clothes and give their elders the traditional Tết greetings before receiving the money. Since the Vietnamese believe that the first visitor a family receives in the year determines their fortune for the entire year, people never enter any house on the first day without being invited first. The act of being the first person to enter a house on Tết is called xông đất, xông nhà (first-foot) or đạp đất, which is one of the most important rituals during Tết. According to Vietnamese tradition, if good things come to the family on the first day of the lunar New Year, the entire following year will also be full of blessings. Usually, a person of good temper, morality and success will be the lucky sign for the host family and be invited first into the house. However, just to be safe, the owner of the house will leave the house a few minutes before midnight and come back just as the clock strikes midnight to prevent anyone else entering the house first who might potentially bring any unfortunate events in the new year to the household.

Sweeping during Tết is taboo or unlucky, since it symbolizes sweeping the luck away. It is also taboo for anyone who experienced a recent loss of a family member to visit anyone else during Tết.

During subsequent days, people visit relatives and friends. Traditionally but not strictly, the second day of Tết is usually reserved for friends, while the third day is for teachers, who command respect in Vietnam. Local Buddhist temples are popular spots as people like to give donations and to get their fortunes told during Tết. Children are free to spend their new money on toys or on gambling games such as bầu cua cá cọp, which can be found in the streets. Prosperous families can pay for dragon dancers to perform at their house. There are also public performances for everyone to watch.

TetPeach flower.
Tet
Hoa mai.

Traditionally, each family displays cây nêu, an artificial New Year Tree consisting of a bamboo pole 5 to 6 m long. The top end is usually decorated with many objects, depending on the locality, including good luck charms, origami fish, cactus branches, etc.

At Tết every house is usually decorated by hoa mai – Ochna integerrima (in the central and southern parts of Vietnam) or hoa đào – peach flower (in the northern part of Vietnam) or hoa ban (in mountain areas). In the north, some people (especially the elite in the past) also decorate their house with a Prunus mume tree (also called mai in Vietnamese, but referring to a totally different species from Ochna integerrima). In the north, the kumquat tree is a popular decoration for the living room during Tết. Its many fruits symbolize the fertility and fruitfulness that the family hopes for in the coming year.

Vietnamese people also decorate their homes with bonsai and flower trees such as hoa cúc, vạn thọ symbolizing longevity, mào gà in Southern Vietnam and paperwhite flower (thủy tiên), lavender (viôlét), hoa bướm in Northern Vietnam. In the past, there was a tradition that old people tried to make their paperwhite flowers blossom right the watch-night time. They also hung up Dong Ho Paintings and thư pháp (calligraphy pictures).
Tet

 

Greetings

The traditional greetings are "chúc mừng năm mới" and "cung chúc tân xuân" (Happy New Year). People also wish each other prosperity and luck. Common wishes for Tết include:

* Sống lâu trăm tuổi (Live up to 100 years): used by children for elders. Traditionally, everyone is one year older on Tết, so children would wish their grandparents health and longevity in exchange for mừng tuổi or lì xì.
* An khang thịnh vượng (Security, good health, and prosperity)
* Vạn sự như ý (May a myriad things go according to your will)
* Sức khoẻ dồi dào (Plenty of health)
* Cung hỉ phát tài, from the Cantonese Gung hay fat choy (恭喜发财) (Congratulations and be prosperous)
* Tiền vô như nước (May money flow in like water): used informally

Food

TetMaking bánh chưng

In Vietnam, to celebrate Tết is to ăn Tết, literally meaning "Tết eating", showing the importance of food in its celebration. Some of the food is also eaten year-round, while other dishes are only eaten during Tết. Also, the food is usually vegetarian since it is believed to be bad luck to eat meat on that day. These foods include:

* Bánh chưng and bánh dầy: essentially tightly packed sticky rice with meat or bean fillings wrapped in banana leaves. Bánh chưng (rectangular) and bánh giầy (circular) are symbolically connected with Tết and are essential in any Tết celebration. Preparation is time-consuming, and can take days to cook. The story of their origins and their connection with Tết is often recounted to children while cooking them overnight.

* Hạt Dưa: roasted watermelon seeds, also eaten during Tết.
Tet* Dưa Hành": picked onion and picked cabbage.
* Củ Kiệu: pickled small leeks.
* Mứt: These dried candied fruits are rarely eaten at any time besides Tết.
Tet
* Cầu Dừa Đủ Xoài - In southern Vietnam, popular fruits used for offerings at the family altar in fruit arranging art are the custard-apple/sugar-apple/soursop (mãng cầu), coconut (dừa), papaya (đu đủ), and mango since they sound like "cầu vừa đủ xài" ([We] pray for enough [money] to spend) in the southern dialect of Vietnamese.
 

Games

People are delighted to enjoy exciting games during Tết: chinese chess, throw còn, buffalo fight, cock fighting, etc...They also participate in some competitions presenting their knowledge, strength and aestheticism such as: bird competition and chant or recite a poem competition.
Tet
People can also visit fortune tellers, in temples and in the streets, to have their fortunes told. You must know your zodiac sign and the star you were born under to have your fortune read. Whether the fortunes are taken seriously depends entirely on the person receiving the fortune and the reputation of the fortune teller.
 

Customs and taboos

These customs come from traditions passed from generation to generation and have become standard. Because of the idea that the beginning will affect the middle and the end of the year, Vietnamese people avoid doing bad things and try to do good things during Tết holiday.

Do things in Tet

* One should give people lucky presents to enhance the relationship between themselves and others: new clothes, peach branches (for expelling evil), cocks (wishing for good manners), new rice (wishing for being well-fed), rice wine in a gourd (wishing for a rich and comfortable life), bánh chưng (or bánh tét) and bánh dày which symbolize sky and earth (for worshipping the ancestors), red things (red symbolizes happiness, luckiness, advantages) like watermelon, dogs (the bark – gâu gâu – sounds like the word giàu - richness in Vietnamese language), medicated oil (dầu in Vietnamese, also sounds similar to giàu).
 
* One should give lucky Dong Ho Paintings such as: "Gà đàn" (wishing for having many children), or "Vinh hoa", but should not give unlucky Dong Ho paintings like "Đánh ghen" related to legal proceedings.
* One should buy a lot of water for Tết, because people wish for money to flow like water currents in a stream (proverb: "Tiền vô như nước").
* One should sprinkle lime powder around the house to expel evil.
* One should return all things borrowed, and pay debts before Tết.
* Go gambling after you are done with the festivities.

Don'ts do things in Tet

* One shouldn't say or do bad things during Tết.
* One shouldn't hurt or kill animals or plants but should set them free. The reason for this originates from Buddhism's causality.
* One shouldn't sweep the house or empty out the rubbish to avoid luck and benefits going with it, especially on the first day of the new year. One shouldn't let the broom in confusion if people don't want it to be stolen.
* One shouldn't give these presents to others: clock or watch (the recipient's time is going to pass), cats (mèo in Vietnamese language pronounced like poor, poverty), medicine (the receiver will get ill), cuttle fish (its ink is black, an unlucky colour), writing ink (for the same reason), scissors or knives (they bring incompatibility).
* One shouldn't have duck meat because it brings unluckiness.
* One shouldn't have shrimp in case one would move backwards like shrimp, in other words, one would not succeed.
* One shouldn't buy or wear white clothes because white is the colour of funerals in Vietnam.
* One shouldn't let the rice-hulling mill go empty because it symbolizes failed crops.
* One shouldn't refuse anything others give or wish you during Tết.

Calendar differences

The Chinese calendar is based on astronomical observations and therefore dependent on what is considered the local standard time. North Vietnam switched from UTC+8 to UTC+7 on August 8, 1967, with South Vietnam doing likewise in 1975 at the end of the Vietnam War. As a result of the shift, North and South Vietnam celebrated Tết 1968 on different days.[1] The moving backwards of one hour had a similar effect to the 1929 Beijing time change and the effect of this change was also seen with the Winter Solstice of 1984. On Hanoi time the solstice fell on December 21, though on Beijing time the solstice fell on December 22.

As the 11th month of the Chinese calendar must contain the Winter Solstice, it is not the month from November 23, 1984 to December 21, 1984 as per the Vietnamese calendar, but rather the one from December 22, 1984 to January 20, 1985. The effect of this is that the Vietnamese New Year would fall on January 21, 1985, whereas the Chinese New Year would fall on February 20, 1985. The two calendars agreed again after a leap month lasting from March 21 to April 19 was inserted into the Vietnamese calendar.

From 1975 to 2100, there are only four occurrences where the Lunar New Year begins at different dates in Vietnam and in China, which are:
Year Vietnamese New Year date Chinese New Year date
1985 21 January 20 February
2007 17 February 18 February
2030 2 February 3 February
2053 18 February 19 February

In the Vietnamese zodiac, the "cat" replaces the "rabbit" in the Chinese zodiac. Thus, a child born in the Chinese year of the rabbit was also born in the Vietnamese year of the cat. In addition the Vietnamese replace the Chinese "sheep" with "goat" (however, the word for the two animals is the same in Chinese). The Vietnamese zodiac uses the same animals as the Chinese zodiac for the remaining 10 years, though the "ox" or "cow" of the Chinese zodiac is usually considered to be a water buffalo in the Vietnamese zodiac.

WELCOME TO VIETNAM VIDEO

Nha Nhac of Hue court

Welcome To Vietnam

Vietnam (Socialist Republic of Vietnam) seats on the southeastern part of Asia, has borders with China to the North, with Laos to the northwest, with Cambodia to the southwest and Eastern Sea to the east and the south. With a total area of 331,690 km2 (65th in the world), it has a population of over 86 million (the 13th most populous country in the world).

Vietnamese Motto: Independence- Freedom- Happiness
Anthem: Army march (Tiến quân ca), written and composed by Van Cao
Capital City: Hanoi
Largest city: Ho Chi Minh City, Ha Noi (from May 2008)
Official language: Vietnamese
Vietnamese Currency: VND (Đồng) (1USD=17765 VND -August 2009)
Government: Socialist Republic, single-party communist state
Independence day: 2nd September 1945 (from French)
Main Religions: Vietnamese traditions, Buddhism
Ethnic groups: 54

WELCOME TO VIETNAM VIDEO



Highest mountain: Fansipan (3143 ms)
Longest river: Red River (Sông Hồng)
Vietnamese Heritage Sites: Complex of Hue Monument (1993), Ha Long Bay (1999), Hoi An Ancient Town (1999), My Son Sanctuary (1999) and Phong Nha- Ke bang National Park (2003).

Ha Long Bay

Fansipan Mountain
My Son Sanctuary
Hoi An Ancient Town
Phong Nha- Ke bang National Park

Nhã nhạc of Hue court
(Listen to Nhã nhạc here)

Listen to "Hello Vietnam" by Pham Quynh Anh

Now, listen to a beautiful song, named "Hello Vietnam"
Written: Marc Lavoine
Artist: Pham Quynh Anh



Lyric:

Tell me all about this name, that is difficult to say.
It was given me the day I was born.

Want to know about the stories of the empire of old.
My eyes say more of me than what you dare to say.

All I know of you is all the sights of war.
A film by Coppola, the helicopter's roar.

One day I'll touch your soil.
One day I'll finally know my soul.
One day I'll come to you.
To say hello... Vietnam.

Tell me all about my colour, my hair and my little feet
That have carried me every mile of the way.

Want to see your house, your streets. Show me all I do not know.
Wooden sampans, floating markets, light of gold.

All I know of you is the sights of war.
A film by Coppola, the helicopter's roar.

One day I'll touch your soil.
One day I'll finally know my soul.
One day I'll come to you.
To say hello... Vietnam.

And Buddha’s made of stone watch over me
My dreams they lead me through the fields of rice
In prayer, in the light…I see my kin
I touch my tree, my roots,my begin

One day I'll touch your soil.
One day I'll finally know my soul.
One day I'll come to you.
To say hello... Vietnam.

One day I’ll walk your soil
One day I’ll finally know my soul
One day I’ll come to you
To say hello…Vietnam
To say hello…Vietnam
To say xin chào… Vietnam

Don't burn- Đừng đốt- new movie 2009

'Don’t Burn' nominated for VN’s Oscar entry

The movie “Dung dot” (Don’t Burn) will represent Vietnam for the Best Foreign Language Film at the 82nd Academy Awards in 2010, it was recently announced.


"Dung dot" promises to present the Vietnamese side of the Vietnam War.
“Dung dot” is a production by Vietnam Cinema Association Production.

"Dung Dot", directed and written by Dang Nhat Minh, is about an heroic army doctor’s life and her love for her country and people.

The doctor, Dang Thuy Tram, dedicated her life to the country during the Vietnam War.


The film opens with a battle in Quang Ngai Province’s Duc Pho District, where Thuy Tram worked and was killed in 1970 from a US attack.

After Thuy Tram’s last battle, US soldier Fred Whitehurst chanced upon her two diaries, which haunted him for the next 35 years until he returned them to her family three years ago.


The private memoirs, popularly sought by readers both in Vietnam and around the world, are now preserved at the Vietnam Center and Archive in Lubbock, Texas.

The English version was released under the title “Last Night I Dreamed of Peace.

"Dung dot" is the shortened form of what a Vietnamese interpreter named Huan, of the former Saigon regime, is supposed to have told Whitehurst when he handed them back after reading them: “Dung dot, trong do da co lua (Don’t burn [it], it has fire in it).”


Recently, “Dung dot” won the Fukuoka Audience Award at the 2009 Fukuoka International Film Festival.

The 2010 Academy Awards will be presented on March 7, 2010

Trailer:

Visit Vietnam 2010

Scenes and sounds of people in Viet Nam during the Tet (Vietnamese lunar New Year) Holidays. Video clips from Hanoi, Da Nang and rural Quang Nam Province, Hue and Thua Thien Province and also from Ho Chi Minh City. Vietnamese music soundtrack.


Visit To Vietnam - Du Lịch Việt Nam

Hanoi - The Capital of Vietnam

Sword Lake

Thap Rua


Van Mieu Quoc Tu Giam - The first University of Vietnam

Ruong bac thang - Northwest Mountain Region

Amazing sight-seeing
Ha Long bay - Vinh Ha Long

Sapa - Cool Climate All Year
(Northern mountainous area)
Trang Tien brigde - Hue

Ancient capital - Co Do Hue
Han bridge - Danang

White Big Buddha - Ngu Hanh Son Moutain, Danang

My Son sanctuary

Dalat - Wonderful land of Flowers

Nha Trang - Beautiful beach

Notre Dame - Ho Chi Minh City

Spring on Ho Chi Minh City

“Cơm Việt” – a different taste!

If you have ever tried “Cơm Việt” (Vietnamese plain boiled rice), you will find the difference from the boiled rice in other countries!

In an ordinary meal of Vietnamese people, together with a variety of different dishes, Com or plain boiled rice is an indespensable one, the most popular food at the main meals of the day (lunch and dinner).
Different cooking method makes “Cơm Việt” different!

In Vietnam, Com is made from different kinds of rice, typically fragrant rice is used, such as Tam Thom and Nang Huong. The main ingredients of Vietnamese plain boiled rice are commonly as follows:


- 1 cup of rice.
- 2 cups of boiling water.
- 1 teaspoonful of salt.
So, how can you make the boiled rice really delicious? If you have chance to see how Vietnamese people make a good pot of boiled rice, you will notice that its process is not so difficult. Firstly, pick the rice over, taking out all the bits of brown husk; fill the outside of the double boiler with hot water, ans put in the rice, salt and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork; put the disk in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover.

Other rice–made foods... 

Beside the above-mentioned recipe of “Cơm Việt”, the Vietnamese people created many other rice-made foods, such as: rice ball, fried rice, rice gruel, steamed glutinous rice. Among them, making a rice ball (“Cơm nắm” in Vietnamese) is so interesting! “Cơm nắm” is a Vietnamese rice dish pressed into cylinder or sphere shape, which is sold in small alleys in Hanoi by vendors. This dish is very familiar with Vietnamese people. “Cơm nắm” has become a cheap but delicious rustic gift. When being fed up with nutritious food like vermicelli or “phở”, people often look for a frugal dish like “Cơm nắm” served with roasted sesame and ground nut.

Do you think it is easy to make a rice ball? A lot of people may say “Yes”, and you can obey the following simple process to make perfect a rice ball. To begin with, you boil the rice in a rice cooker. Please bear in mind that you have to make rice balls while the rice is hot or else it will not stick together. Next, you wet your hands and put a pinch of salt on your palms. Then, you put rice on your hand and wad up the rice and shape like cylinder or sphere. “Cơm nắm” is served with not o­nly sesame but also other things, such as stewed fish, simmered pork or salted shredded meat. However, salted roasted sesame (and ground nut) is still the first choice. The dish is so delicious that you surely would like to taste more than once... The rice is white clear, soft and used to be wrapped in a green banana leaf, which is so attractive. However, its cover is replaced with a plastic bag or paper. The salted sesame is roasted light brown and grated, which has an appealing fragrance. “Cơm nắm” is cut into slices and served with this sesame or/and ground nut. The sweetness of rice combining with the buttery taste of sesame is so unique that can not be found anywhere in the world. 

Being in Vietnam, you are strongly recommended to give you the chance for enjoying “Cơm Việt” with dishes of pork, fish, shrimp and vegetable cooked in oil, as well as vegetables, pickles, etc. Have good appetite!

“Giò” – Vietnamese dainty morsel in Spring

On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, “giò” is one of the dainty morsels. Today, when “giò” almost become daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed...

There are many types of “giò” such as: giò lụa (pork-pie), giò bò (beep dumpling), giò bì (pork and skin paste), giò mỡ (lean and fat pork paste), giò xào (fried pie), etc. Each type has a particular taste but the most important thing to make “giò” dish really attractive is that the fragrance of banana leaves and fish sauce combined in the piece of “giò”.

Giò xào (fried pie)
In all kinds of “giò”, fried pie is the easiest one to prepare, so families often make it themselves when Tet is coming. The main materials are parts of pork such as: ear, nose tongue, pork cheeks and “mộc nhĩ” (cat’s ear). The materials must be subjected to premilitary treatment, boiled through hot water, sliced, mixed with spices, pepper and fried.
After wrapping the fried pie, keep it in the refrigerator so that all the materials link together. The pie that is delicious must be wrapped carefully, raw materials must not be too dry and the dish will stir fragrance of the spices.
Giò bò (beep dumpling)

Also processed as fried pie, beep dumpling is often added for more fat so that it is not too dry. When cutting a piece of beep dumpling, it is slightly pink as the color of the beef. Especially, pungency and fragrance of pepper feature the typical characteristic of beep dumpling.


Giò lụa (pork-pie)
Pork is chosen to make pork-pie must be lean, delicious and fresh meat. It is continuously ground until the meat is fine. These days, the meat is ground by machine, which makes the process more quickly and helps to save the maker’s strength.
However, the pork-pie is make in the traditional way remains the delicious flavor that is different from the one ground by Pork-piemachine, since the makers must use more strength so they take proper care of their product. Fish sauce for making pork-pie must also be tasty and fragrant. When being cut, the pie must has the color of ivory-white and the surface has some small holes, surely that the pie is so delicious!

Giò bì (pork and skin paste)
Pork and skin paste is a local specialty of Pho Xuoi (Hung Yen Province). It is also made from uncooked pork-pie and pork skin that are sliced, then wrapped into small ones like fingers. Pork and skin paste is delicious, it means that pieces of pork skin must be white, clean, boiled, cut into small ones and mixed with uncooked pork-pie. The piece of pork and skin paste is so crispy and crunchy.
In Vietnam, once try to taste these kinds of “giò”, it is certaintly that you cannot forget the tasty flavor and fragrance of the dainty morsels...

Vietnamese Pancake (Banh Xeo)

 

Bánh Xèo are Vietnamese crêpe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. Served wrapped with lettuce leaves and stuffed with mint (optional) and other herbs, and dipped in nuoc mam.

Ingredients: For batter
1 PackageVietnamese pancake ready mix
31/2 cup water
1cup coconut milk
½ cup chopped green onion
For filling:
500gram raw shrimp peel or leave whole
500gram pork thinly sliced
500gram bean sprouts
7oz peeled split mung beans , soaked in warm water ,steamed or microwaved
For cooking:
Cooking oil or pork fat
1 Pancake pan


Accompaniments:


1 head of butter or grean leaf lettuce
vietnamese herbs : basil, Spearmint, fish mint, Vietnamese Perilla …
vietnamese greens: there are over 24 kinds of greens to be served with banh xeo : mustard leaves, Wild Betal Leaf, mango leaf, fig leaf, …
1 cup of mixed fish sauce pickled daikon and carrot.

Method

The batter:

To make the pancake batter, in a large mixing bowl whisk together the flour, turmeric, coconut milk, water, 2 tablespoons oil, and chopped green onion until well combined. Allow the batter to rest for 30 minutes.

The filling:

Heat 2 teaspoons oil in a wok or skillet over high heat and stir-fry the pork for 3 minutes. Add the shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside.

Greens and herbs:

Arrange the salad ingredients in separate piles on a platter and set aside.
Frying pancake:

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup of the batter, swirling the pan at the same time to evenly distribute the batter.

Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes. Scatter a handful of bean sprouts( mushrooms…), 2-3 pieces of pork and 2 shrimps on the lower half of the pancake. Reduce the heat to low and cover the pan.

Cook for 3 to 4 minutes or until the pancake golden browns and turns crispy. Fold the pancake in half and slide onto a platter. Continue making banh xeo as you serve them. Serve with table salad and herbs, and mixed fish sauce on the sides.

*Bean sprouts: can be alternated with turnip, mushroom….
* Pork and shrimp: can be alternated with duck meat, clams meat,…
* There are may kinds of herbs and greens served with banh xeo ,which only found in the countryside of Vietnam , so if you want to enjoy the real banh xeo come to vietnam .i will treat you then

Alcohol burning coconut shrimp (Tom dot ruou trai dua)

Material:

- ½ kg prawns

- 1 fresh coconut

- Rice wine 100ml strong

- 1 / 2 teaspoon seasoning meat particles Knorr soups

- A small branch of ginger

- Decorative salad

- Lemon pepper Salt

Implementation:

Prawn shrimp to select categories, clipped beard, rinse, and drain.

Beheaded coconut, pour into pot of boiling water, seasoning the meat particles from Knorr seasoning, ginger pounded on the boil and then drop just cooked shrimp (if shrimp to see is just ripe red pigment).

Hook into the surrounding coconut shrimp, to a disk, decorative salad around. For the coconut rice wine burning strong. Dot salt and pepper peeled lemon very tasty.

Tips: Coconut water is not close early, delicious coconut will not lose quality. Also, do not leave out the coconut milk will easily foul ê. When cooked, just heat the coconut milk has boiled shrimp to boil rapidly for about 1 minute picked out. Coconut cooking oil infamous long vulnerable, not tasty.

Vietnamese Steamed fish with green onion recipe ( Ca hap hanh )


This is my family 's favourite dish. At weeken, my father usually make this dish when my family seat together. To eat, first take a large mustard leaf ( cai xanh) then place some herbs on, then a piece of fish on, then roll up and dip in ready made fish sauce ( nuoc mam ) ...(kitchentoworld.com)

In Viet Nam, fish lives everywhere, you can find them in lakes, rivers, stream...Ilive in a country, so i ate a lot of food from fish. But this is one of the most dishes from fish. It is good for you !

Baltimore Pho

Pho Do Bien

Alas! Our first East Coast Pho review! Actually, my first blog entry ever. Can you believe? Anyway, enough about first times…let’s get to the Pho!

It was a cold night in Baltimore and what better to eat than a hot bowl of Pho, right? The only Pho place near downtown, which happens to be in a somewhat “rough part of town” (to say the least), is “Baltimore Pho.” So, we hopped in the ole’ Jeep and we were off!

Upon arrival, you can’t help but notice Baltimore Pho as it’s the only light within blocks…sort of a beacon in the rough sea. As we walked through the door, to the right of the upscale bar, we were greeted by a friendly chap dressed in all black with a red necktie. “Two for dinner tonight?” Before we could reply, we were off to our table.

As we took our seats, we noticed the fancy decor and immediately I felt out of place. Is this a Pho restaurant or upscale, Asian fusion? Where are the big bottles of sriracha and hoison sauce on the table? Where are the chopsticks, the big spoons? Not the traditional Pho spot, but hey…it’s something different and they give you a big plate of “prawn chips” while you wait. These things are more addicting than heroin!

The menu consists of all the traditional bowls including Pho Tai, Pho Ga, but what’s this?!?…Pho Chay (vegetable pho with tofu). Now this is unique, but the best part is, you can order this with veggie broth! That’s right, full vegetarian Pho my friends!

One gripe I have with Baltimore Pho are the prices. I guess with upscale environment, high prices accommodate. I mean 10 dollars for a bowl is unheard of coming from a guy out of California.

Baltimore Pho

So, I decided to go a different route and ordered the Pho Do Bien (seafood), which is a special Baltimore blend of crab, shrimp, scallops, mussels and white fish and isn’t considered to be true Pho (Check out Cuong’s post “What is Vietnamese Pho?” to learn more about authentic Pho.).

The Pho came out looking great. Steam was flowing from the top like a manhole cover in the streets of San Francisco. The veggies were fresh and they even included fresh ngo gai (spikey leaf-like veggie), which we all love so much. Only complaint here is they give you a little sliver of lime…barely enough to squeeze ten drops out of. Another issue I have is with the amount of sauce given. I mean come on…I need more than a quarter’ diameter cup of hoison and sriracha. What the Pho is up with that? After I complained a little, they came back with a lot more and I was happy :)


All in all, great place. Baltimore Pho has some unique features you wouldn’t find at most Pho places and for this I will be back.

Rating:
  • Pho noodle: (4/5)
  • Soup stock: (4/5)
  • Meats: (4/5)
  • Garnishes* freshness: (4/5)
  • Garnishes: extra points for fresh ngo gai (3/5)
  • Extra Points: 3 for clean dining, upscale environment, friendly wait staff
  • Negative Points: -2 for high prices
  • Total Points: 20
* No points for expected garnishes of sprouts, Thai basil, lime and chiles.

I would recommend this place if you don’t mind the high prices.
Baltimore Pho
1114 Hollins St
Baltimore, MD 21223
(410) 752-4746
http://www.baltimorepho.com

What is Vietnamese Pho: Think You Know? Think Again

The other day I was chatting with my Phở buddy Tim and something interesting came up. The subject was pho obviously, but the context was “what is pho?” or more precisely, “what Vietnamese soupy noodle dish can be considered pho?” Because there are so many varieties of Vietnamese noodle dishes, many of them using the same noodle and similar looking broth, it can be confusing for newbies. Well I’m here to set the record straight once and for all.

Here’s one of the most important statements I’ll ever make:
Not all Vietnamese-noodle-in-hot-broth-in-a-bowl dishes are Phở.
That’s right. This simple phrase will alert non-Vietnamese to the possibility that what they’re looking at may not be pho at all. If you remember just this phrase, plus a couple of tips I’ll give at the end of this post, then you’ll stay out of pho hell for sure, plus you’ll be able to identify pho or otherwise a different type of noodle dish like a pro, or a true Vietnamese, or a pho connoisseur, whichever applies. Let’s look at a few examples below, but don’t look too long because you’ll get nauseated knowing you can’t have a bowl right now.
Below are pho bo and pho ga (beef pho and chicken pho).

These are pho bo (beef pho)

These are pho bo (beef pho.)

These are pho ga (chicken pho), side chicken optional
These are pho ga (chicken pho) – side chicken and dipping fish sauce optional.

And these below are not pho. They’re various other kinds of noodle with their own names such as hu tieu and bun bo Hue. They cannot be called pho, in the same sense that sashimi cannot be called sushi.

These are not pho. They're hu tieu (same noodle as pho), and bun bo Hue.

These are not pho. They're hu tieu varieties (same noodle as pho, light broth), and bun bo Hue (round noodle, dark broth.)

Since you’re viewing this post on a computer and they haven’t yet invented a way to smell/sniff what you’re looking at on the screen, too bad we can’t decide based on aroma as an indicator (although if you can, it’s one of the best way to identify pho even with eyes closed). You can’t mistake pho’s aroma. One little whiff and you’ll know it’s pho.

So here are a few general, but very accurate, tips to identify if it’s pho or not (with exceptions as noted below):
  1. If you don’t have beef or chicken, then it’s not pho.
  2. If you have fish, shrimp, pork, octopus, goat, etc., then it’s not pho.
Exceptions:
  • Pho can be ordered without meats, or with meats on the side (e.g., rare beef, chicken or beef balls) in which case you’ll need to validate by some other ways.
  • Pho chay (vegetarian pho) which is normally served at Buddhist temples, vegetarian restaurants, or at many regular pho places. Pho chay looks and tastes somewhat different from the real pho, but it is considered pho regardless.
  • If you’re at a restaurant and the menu specifically says such pho dish is a specially created dish, or otherwise acknowledging in some way that it’s not a regular pho, because they have meats other than beef or chicken in it, then conditions 1. and 2. above can be relaxed. The idea here is a chef has every right to be creative with his/her food, and if the chef makes a clear distinction of what is authentic pho and what falls under the creative license arena, then it is totally acceptable. 
So there you have it. I think it’s important to distinguish real pho from the misunderstood pho, because authenticity is important for cultural, social and institutional reasons. By the way, hu tieu and bun bo Hue are also two of my favorite Vietnamese noodle dishes – love to eat them every chance I get.
What’s been your own experience on pho-looking pho and non-pho looking pho? (hope that makes sense). Share with us your opinions.
 

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