Tuesday, October 30, 2012
The cape of Ca Mau
Located in the southernmost region of Vietnam and surrounded mostly by the East Sea, Ca Mau province is featured by sub-equatorial monsoon climate conditions. There are two main seasons in a year: rainy season from May to October, and dry season from November to April of the next year. The annual average temperature is 26.5'C.
The average rainfall is 2.500mm, 90% of which is distributed among the 6 months of rainy season. The average humidity is around 80% in dry season and 85% in rainy season. Cam Mau rarely suffers from storms and floods. With is dense rivers and canals system, Ca Mau is home to well-known forests: U Minh forest and Nam Can forest.
U Minh forest is considered as the place where has the highest biomass value in comparison with forest forms, with about 250 varieties of plants, mainly cajuputs grown everywhere, more than 180 bird species, and over 20 reptile species... The scenes of U Minh forest are also the location and the consequence of variation process from geologic and tectonic activities.
Sunset in Ca mau
Tam Ky chicken rice - a "brand" of Quang Nam
Together grilled meat rolls and Quang noodles, Tam Ky chicken rice has become something of a ‘brand’ in the central of Quang Nam Province.
This is a very famous food in Tam Ky city. The locals use chicken boiling water to cook with rice, so the rice has yellow color.
It is not easy to cook an exemplary chicken rice plate. Tourist in Vietnam Tourism got to visit the master chefs in Quang Nam's street-side eateries.
The first step in making this delicious chicken rice is to buy glutinous and fragrant rice, which is washed carefully before mixing with some ground ginger and garlic along with a bit of saffron powder to give it an attractive flavour and colour.
The next step is to put oil or chicken fat in a pot and wait for it to heat over a slow fire before adding some chopped garlic till it is golden brown. Stir the rice into the garlic and fry till the rice is cooked, stirring occasionally.
Choosing the right chicken is also important. It must be a young and tender chicken that is bred in the wild in rural areas.
After cleaning the chicken of all its feathers, it is placed in a pot of water over a steady fire .When the water boils, the fire should be reduced until the meat is done. One can check by poking a needle into the chicken and if it comes clean then it is done.
The chicken is then strained and the remaining stock is used for cooking the rice. The stock water level and the rice should be equal. After the rice is cooked, some pandan leaves are added for an aromatic flavour.
The cooked rice is soft and glutinous, not dry and pasty. When the pot cover is opened the fragrant and aromatic smell of rice should permeate. The chicken and pandan leaves together create their own unique flavour for Tam Ky chicken rice.
The rice is now ready to be served with some shredded chicken, blended with hot mint, lemon leaves, pepper and salt. It can be served along with fish sauce mixed with garlic and chili. Without a doubt, it is an incredibly tasty dish.
Regular chicken rice eaters in Tam Ky say they never tire of the dish because it's flavors are so strong in Tam Ky. It's a dish, which tourist in Vietnam Tourism don't miss to enjoy!
Let's visit Son La in February
The best time to visit Son La are February, May and December.
Rice field
Driving from Hanoi along National Highway 6 for about 320km, you reach the provincial town of the same name, Son La, on a plateau some 600m above sea level.
Son La province is a mountainous province. It has two grand plateaus also named Son La and Moc Chau, and an immese area of crop fields. There are a lot of valleys, high hills and mountains in Son La.
Son La features a tropical monsoon climate, which is characterized by torrential rains in the summer, cold and dry in winter. Like many provinces in Vietnam, Son La also suffers from the influence of the hot and dry wind from Laos in summer which makes the weather intolerable sometimes.
The climate is divided into two distinct seasons. Winter lasts between October and March of the next year, and summer from April to September.
The annual average temperature is about 21.4oC, the highest temperature is 27oC and the lowest one is 16oC. The annual average rainfall is 1200 – 1600mm, and the average humidity is 81%.
Sunday, October 28, 2012
Vietnam Country: Alluring Titop Beach
Vietnam Country: Alluring Titop Beach: Ti Top beach seen from the above looks like the moon embracing the island foot. Though small it might be, the beach is pretty pure with ai...
Alluring Titop Beach
Ti Top beach seen from the above looks like the moon embracing the island foot. Though small it might be, the beach is pretty pure with airy emerald water all year round. The breathtakingly beautiful landscape of the cloud, sky and water create the kudos for Ti Top beach, which donates its most peacefulness and astonishing scene to fans of nature and seas.
Ti Top beach is 14 kilometers far from Bai Chay, 1 kilometer far from Bo Nau Cave, on the East of Ha Long Bay. It is a sheer-sided mountain and tilted towards a snowy flat sand. Travel tours often choose this place of interest as a stop for their tourists, where they can contemplate occasional junks or fishing boats pottering scenically into view. It is the honor of one special location to record the visit of Ho President and Ghermann Titov astronaut in 1962. The name Ti Top has been available since then.
The Ti Top beach has many tourism services meeting the demand of guests all over the world, who desire to fulfill their lifelong ambition to visit the alluring natural gift. The freshwater is transported from the inland to by the Bay Management Board and therefore being safe and supplementing the tourists' needs. Swimming suits, buoys and freshwater bathing, water motors and parachutes are all available here. It is the correct decision to select Ti Top beach as a destination in Ha Long Bay.
The cape of Ca Mau
Located in the southernmost region of Vietnam and surrounded mostly by the East Sea, Ca Mau province is featured by sub-equatorial monsoon climate conditions. There are two main seasons in a year: rainy season from May to October, and dry season from November to April of the next year. The annual average temperature is 26.5'C.
The average rainfall is 2.500mm, 90% of which is distributed among the 6 months of rainy season. The average humidity is around 80% in dry season and 85% in rainy season. Cam Mau rarely suffers from storms and floods. With is dense rivers and canals system, Ca Mau is home to well-known forests: U Minh forest and Nam Can forest.
U Minh forest is considered as the place where has the highest biomass value in comparison with forest forms, with about 250 varieties of plants, mainly cajuputs grown everywhere, more than 180 bird species, and over 20 reptile species... The scenes of U Minh forest are also the location and the consequence of variation process from geologic and tectonic activities.
Sunset in Ca mau
Friday, October 26, 2012
Ba Dinh Square in Hanoi
The square is near the Ho Chi Minh complex is called Ba Dinh square, where lots of important national historical events in modern history took place.
The square was firstly developed by French colony and known as Round Point Pugininer. On September 2nd, 1945 ( Vietnam National Day), Ho Chi Minh has read the Vietnam Independence Declaration. In the Declaration, he quoted for people to hear about French and the United States’s Independence Declaration that “All men are created equal and that everyone has the right to life, liberty and pursuit of happiness”. Representatives from all social sectors comprise of workers, youth, educators, soldiers, cheered over the country’s unity and independence is that historical moments. About 24 years later, the square also hosted the funeral of Ho Chi Minh. It was the same crowd who mourned and cried in the rain to send off their revere leader. It was then decided by in-power Vietnamese government that Ho Chi Minh Mausoleum was built on the square so that the national hero can be forever remembered. Nowadays, Vietnam culture travel with Ba Dinh square is one of some green and unoccupied areas of urban Hanoi. Many important events like parades and commemoration of veterans, took place at the square. Interestingly, In spite of its solemnity during the day, during the night time, the square is a popular gathering place for the local: families who want a walk, old people who want to exercise and friends who want to hang out. Paying a visit to Ba Dinh Square can be associated with a day or half-day trip to Ho Chi Minh Mausoleum and One-pillar Pagoda. » Also you like our Halong Vietnam - http://minmaxvn.wordpress.com/ |
Com Nieu Thuy Nga, Delicious dishes of Autumn - Winter Seaon
Coming to "Com nieu Thuy Nga" restaurant, gourmets will have the chance to enjoy the traditional delicious dishes of the Northern region.
| Located on 110B2 Nguyen Chi Thanh street, Hanoi, "Com nieu Thuy Nga" restaurant attracts the look of people easily with luxurious space and unique cuisine of the autumn and winter season. The Hot Pot dishes:  
Garrupa Fish Hot Pot
Trionychid Turtle Hot Pot
Eel Hot Pot
Seafood Hot Pot
Spicy Shrimp Hot Pot
Australian Beef Hot Pot
Lobsters Hot Pot
Salmon Hot Pot
Eel braised pickle
 
Soup of Green crab cooking with water spinach
Stewed Eel
Lean baked by bamboo culinder
» Also you like our Halong Vietnam - http://minmaxvn.wordpress.com/
|
MIEN XAO CUA TRUNG- A SPECIAL DISH JUST HAS AT HANG THAN
Located at 1 Hang than, Old Quarter, Hanoi there is a pavement shop attracting many guests. This shop sells every kind of seafood such as clams, oysters…In addition to, there is also the most famous dish that almost guests love eating.
| Mien xao cua trung (crabs fried with vermicelli and eggs) is very hot here because of two following reasons: Firstly, the processing is not only delicious but also attractive. Secondly, it is extremely reasonable price-only 35,000 VND per dish and I can make sure that you will be satisfied. 
Mien xao cua trung dish seems very attractive
Mien xao cua is not too strange or fussy dish but it is very rarely to find the place but Hang Than having such delicious dish. Overcoming many years of experiences, chefs have processed this dish skillfully with the aim of serving customers best.  Coming to this shop, guests will have the opportunity to enjoy a strange and delicious dish that will be in your mind forever. Don’t miss such great opportunity when setting foot in Old Quarter, Hanoi. » Also you like our Halong Vietnam - http://minmaxvn.wordpress.com/ |
Thursday, October 25, 2012
Human chess in Vietnam
Whenever taking part in Vietnamese village and temple festivals, you will have a chance to watch a traditional game - human chess (“cờ người”), which is the favourite to a great deal of Viet people .
Human chess played in Vietnam follows the general rules of Chinese chess. The concept is recognizably similar to Western chess, but with a different-sized board and different pieces, including cannons and guards, each of them marked with a distinct Chinese character. In the game, there are 32 people in all. One side consists of 16 boys and the other of 16 girls. Each team wears a different colour.
The chessboard is marked by paint on flat ground. Village festivals usually use the yard in front of a communal house or pagoda or a nearby field. Organisers select players plus a referee well in advance. All should be children of families with a good reputation. The referee and the two generals should come from wealthier families so they can treat their players to food. As the selection finishes, the referee convenes the 32 people, describes the costumes, and tells each person how to move as a chess piece. Players may sit on chairs and wear hats if it is sunny. They either wear boards with the Chinese names of their pieces or carry sign poles with the characters. The generals wear traditional costumes. The two contestants who direct the pieces have their own seats outside the board.
The atmosphere often become bustling with the human chess competition. In the early morning, many people gather and wait for the competition. There is often three drum-rolls signalling the start of the game. Two players in Vietnamese traditional dresses appeared, sitting on two high platforms behind chessmen. The first player starts the game by shouting and a chessman left the position to perform martial arts techniques before reaching another position on the chessboard. The second player’s turn, he also shouts and his chessman moves and performs beautiful skills of martial arts. They in turn play the game. If one of them lost his chessmen, these have to leave the chessboard. The spectators triumphantly cheer whenever there is a nice performance, making chessmen try their best to show their skills. After nearly two hours,the human chess competition finishes. However, the spectators often do not want to go home, they would like the organising board to continue the game.
Tet holiday is coming soon and the human chess is often held on this meaningful occasion. Why don’t you participate in and enjoy the warm atmostphere? Surely that you will be attracted by the game’s quietude and delicacy, totally in contrast to some other games practiced at festivals.
Cao lau Hoi An (Hoi An vermicelli)
Visitors to Hoi An never forget Cao Lau (vermicelli), the special Hoi An and Quang Nam special symbol
Cao Lau is the foremost traditional Hoi An food. Visitors to Hoi An always remember Cao Lau, which was considered by Quang Nam people as a special symbol for Hoi An.
Cao lau noodles are carefully made from local new sticky rice. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling.
On the Cao Lau noodles were some meat slices mixed with fat made from fried noodles served with vegetables and bean sprouts. Sharp-witted eaters would find out the specific flavor of the dish.
Dry pancakes used as ingredient must be thick with much sesame on the surface. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.
It was said that only some wells in Hoi An were used to make Cao Lau noodles. What is more, only some Hoi An families were able to produce Cao Lau by their own traditional way, but the quality was not as good as it was before. Cao Lau did not have Vietnamese flavor. Despite its Chinese-like appearance, no Chinese accepted it as Chinese food. Until now, the origin of Cao Lau still remains in mystery.
Bun (rice vermicelli), the origin for many Vietnamese delicious dishes!
Bun (Rice vermicelli) is made of rice flour which is turned into small, circular and white threads wrapped up into small coils called Con Bun. Vietnamese rice vermicelli is a preferable as well as a popular dish!
The best rice noodles have only two ingredients: rice or rice flour, and water. Rice vermicelli are thin, translucent noodles that are similar to cellophane noodles, with which they are often confused (rice vermicelli are made from rice; cellophane noodles are made from bean starch). There are different varieties of vermicelli depending on their shape: bun roi (stirred vermicelli), bun mam (twisted vermicelli), bun la (vermicelli paper), and bun dem tram (shreded vermicelli).
Rice vermicelli noodles are delicious and easy to prepare. Let’s see how rice vermicelli dishes are prepared step by step!
Before cooking, simply soak rice vermicelli in warm (not hot) water for just two minutes. Then, in order to have a delicious bowl of rice, you should add different kinds of ingredients and vegetables. You can choose one of various ingredients that can be served with vermicelli such as: grilled pork meat, fried rice cakes, snails, fried eggs, lean meat pie, chicken, and crab soup, etc.
Bun cha
Do not be so surprised if you see that each region and locality, even each restaurant, has its own vermicelli dishes with their own recipes. There are a variety of ways to enjoy rice vermicelli, each dish having its own unique taste, for example: “Bun Cha” (vermicelli and grilled chopped meat),“Bun Rieu” (vermicelli and sour crab soup), “Bun Bo” (vermicelli and beef ), “Bun Oc” (vermicelli andsnails) and so on.
Let’s try the very delicious taste of Bun Cha and Bun Oc! Bun Cha (Vermicelli and grilled chopped meat) includes rice vermicelli, grilled pork and spicy, raw vegetables and well mixed fish sauce. For a dish of Bun Cha, you take a dish of rice vermicelli, a dish full of vegetables and a bowl of fish sauce combined with vinegar, sugar, hot chilly, garlic and pepper. The sauce will then contain all the essential tastes, sour, hot, salty and sweet. Grilles of well cooked pork would be opened and the contents dropped into the bowl of fish sauce. There are
Bun oc
Dong Ho Painting
Dong Ho Painting is a kind of Vietnamese folk painting originating in Dong Ho Village in Song Ho Commune, Thuan Thanh District, Bac Ninh Province. Dong Ho paintings have about 300 years of history in the north of Vietnam.
Dong Ho pictures are printed on a special kind of Dzo paper. The printing paper is made of bark of a tree called "Dzo". Artists use pine leave brushes to coat Dzo paper with sea bivalve mollusk powder to create a sparkling colorful background. Colors of the painting are refined from various kinds of tree leaves, which people can easily find in Vietnam. Traditional artists use all-natural colors for their pictures: burnt bamboo leaves for black, cajuput leaves for green, copper rust for blue, pine resin for amber, and crushed egg shells mixed with paste for white. The painting is covered by a layer of sticky rice paste to protect the painting and their colors. They are so long lasting, so that it is very difficult to make them dimmer even time or daylight.
Dong Ho Painting has produced hundreds of famous works such as the romantic and humorous “Catching coconuts”, “Teacher” which captures old educational practice and “Jealousy scene” satirizing the polygamous system. But the most famous ones are the pictures of pigs with Ying and Yang circles on the bodies. People in the countryside used to buy Dong Ho pictures for decoration during Tet.
In the past, December was the month households started to produce pictures for Tet. Dong Ho pictures were sold at most rural markets. Those who went shopping for Tet never failed to bring home several Dong Ho pictures, believing they would bring good luck.
Dong Ho pictures are printed on a special kind of Dzo paper. The printing paper is made of bark of a tree called "Dzo". Artists use pine leave brushes to coat Dzo paper with sea bivalve mollusk powder to create a sparkling colorful background. Colors of the painting are refined from various kinds of tree leaves, which people can easily find in Vietnam. Traditional artists use all-natural colors for their pictures: burnt bamboo leaves for black, cajuput leaves for green, copper rust for blue, pine resin for amber, and crushed egg shells mixed with paste for white. The painting is covered by a layer of sticky rice paste to protect the painting and their colors. They are so long lasting, so that it is very difficult to make them dimmer even time or daylight.
Dong Ho Painting has produced hundreds of famous works such as the romantic and humorous “Catching coconuts”, “Teacher” which captures old educational practice and “Jealousy scene” satirizing the polygamous system. But the most famous ones are the pictures of pigs with Ying and Yang circles on the bodies. People in the countryside used to buy Dong Ho pictures for decoration during Tet.
In the past, December was the month households started to produce pictures for Tet. Dong Ho pictures were sold at most rural markets. Those who went shopping for Tet never failed to bring home several Dong Ho pictures, believing they would bring good luck.
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