After a period of contracted production due to impacts of the COVID-19 pandemic, Me Tri village has become busy recently making “com” (young sticky rice flakes), a typical delicacy of Hanoi whenever autumn comes.
“Com” (young sticky rice flakes) is considered a must-have snack for Hanoians once autumn comes. To many, the green, fragrant, and light sweet flakes seem to hold the entire quintessence of the nature.
“Pho is a delicacy of Hanoi. You can find the dish at some other places but pho in Hanoi is the best," the words of Thach Lam in his culinary book “36 Streets of Hanoi” affirmed the delicious taste of pho (noodle soup) in the capital.
Candied coconut ribbons, which are made from coconut meat, sugar, and milk, becomes a snack favoured by many Vietnamese, especially during Tet holidays.
Tương Bần (Ban soya sauce) has been a delicacy of northern Vietnam since the end of the 19th century. It is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province.
Mui Ne fishermen are famous for a typical hotpot with the main ingredients are various types of fish like ca duc (smelt-whitings), ca suot (atherinidae).
“Hard to resist” is what Theign Yie Phan, a head chef of a restaurant, describes Vietnamese “banh mi”, which opens an article on the popular Vietnamese sandwich in the South China Morning Post.
CNN recently says more than pho, there are 5 dishes every visitor to Hanoi needs to try. They include fish cooked with turmeric and dill, fish and crab noodle soups.
Candied coconut ribbons, which are made from coconut meat, sugar, and milk, becomes a snack favoured by many Vietnamese, especially during Tet holidays.
For most Vietnamese people, candied coconut ribbons – made from a combination of coconut meat, sugar, and milk – is the favoured dessert of many people, especially during Tet holidays.
Me Tri village in Nam Tu Liem district, Hanoi, has made young sticky rice flakes for over a century, helping this specialty become a characteristic of the capital city once the autumn comes.
Grilled pork wrapped in grapefruit leaves is even unfamiliar to many food connoisseurs in Vietnam, but not for the Muong ethnic group in Hoa Binh province, the third largest among Vietnam’s 53 minority groups.
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