Panorama of Cai Rang floating market. The deeper you go inside the floating market, the more vivid the life of the merchants becomes. Mr. Tin, who has spent many years going up and down the Hau Giang river, confided: “For several generations, he made a boat as a home, all day he drifted along the water, but since then life has become more stable and his children have been educated.” The floating market is crowded with boats. The goods at the market are very diverse, most of which are specialty fruits of the river garden. There are also dried fish, crafts, necessities and food service included. Selling something, people hang that item on a tree stuck in the bow of the boat, in a unique way of advertising and offering. Diverse types of dried fish and essential products. The boats are full of goods with the familiar image of a palm tree in front. In particular, when coming to the floating market, it is impossible not to mention the “shake” noodle dish. It’s crab vermicelli, vermicelli… rich in Western flavor. The reason it is called “shake” vermicelli is because all activities of buying – selling, processing – enjoying take place on the boat. Sitting and eating and swaying with the waves, this will surely be an unforgettable breakfast for those who go to the floating market for the first time. A shop of “shake” bread at the floating market. When the dawn has just dawned, sitting on a boat in the middle of the vast river, enjoying a bowl of hot vermicelli, drinking a cup of coffee with relatives, to feel the breath, the vibrant rhythm of life, will be a wonderful experience. A very unique experience when coming to Tay Do. baocamau.com.vn

Leaving a stable job, Ms. Trang Sula traveled to find the quintessence of traditional cuisine to promote to Hanoi’s diners. Many people regretted when she left her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have a rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Ms. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to bring back to Hanoi. Passion for traditional cuisine is the motivation for Ms. Trang Sula to keep the soul of the rustic dishes of the three regions of the country. She confided: “I have a special love for regional specialties. But love alone is not enough. I have to let people know about those specialties. I have to let people see that my country is rich. So yes, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy.” Saigon vermicelli is transferred directly by plane from Ho Chi Minh City to Hanoi to serve diners She shared that many customers favorably call her “the queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Through her meticulousness and determination, she creates something special and interesting. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City, but she managed to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Ms. Trang Sula has crossed thousands of kilometers of Saigon’s soup cake to contribute to the richness of Ha Thanh cuisine Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Interestingly, the dishes provided by Ms. Trang Sula still retain their native flavor. Diners can feel the rustic, rustic but delicate from those traditional dishes. Keeping the typical, pure and “primitive” flavors of the dish when brought from distant lands to Ha Thanh is not an easy task. It requires careful, meticulous, thorough and elaborate use. Above all, her love and passion for the quintessence of Vietnamese cuisine has helped Trang Sula achieve that “unthinkable”. You will be surprised and delighted to enjoy food from far away HCMC in its original style and taste. Ms. Trang Sula shared that she is cherishing many bigger plans and ambitions with traditional cuisine, continuing to spread her love for traditional Vietnamese cuisine.

The taste of noodle soup in Soc Trang is different from other places, because it is a harmonious combination of ingredients and the way of food preparation of local people. The essence of this dish is the broth – a soup made from a blend of fish sauce, lemongrass and wormwood noodles (a tuber similar to turmeric, but smaller and darker in color). The commonly used fish sauce are locally available ones such as: choke fish sauce, snakehead fish…; Particularly, Khmer people often cook with beef sauce… Also wormwood noodles, lemongrass are used to remove fishy smell and create a special fragrance for the broth. However, in order to be able to cook a pot of broth that is both delicious and fragrant, the kitchen often combines many types of fish sauce, including the Khmer’s specialty beef sauce and the local fish of the South in one cooking process. quite complicated. Fish sauce is processed separately, cooked and only filtered for clear water. Then, this broth is cooked with lemongrass and wormwood noodles for a period of time when the cook feels the flavor blend. Then, the cook adds coconut water to make the broth more sweet and clear. Using coconut water in soups is a familiar cooking method of the Kinh people in the Southwest region. As a result, the broth has its own flavor, aroma and clarity than vermicelli. The ingredients for the noodle soup are also processed quite elaborately, of which there are three main parts: boiled snakehead fish, meat removed, and bone removed; Boiled ground cloves with skin removed and roasted pork cut into pieces – a familiar dish of the Chinese. The crispy, greasy skin and the five flavors in the roast pork make the noodle soup more attractive. Besides, noodle soup is also served with a variety of vegetables such as bean sprouts, chives, grated morning glory, grated banana, herbs, laksa leaves to round out the flavor. When enjoying, diners can add a little lemon, chili, fish sauce for more flavor. It can be said that Soc Trang noodle soup is very easy to please gourmets. In Soc Trang, it is not difficult to find delicious noodle soup shops such as: Ca Dong, Cay Long, Thao – Phu Loi, Ms. Hanh, Mrs. Xim…

The dishes that are popular with Saigon people are rolls, silkworm cakes, and baked sticky bananas. Filled dishes such as mussel porridge with bitter vegetables, hot pot with fish sauce, and banh xeo are also equally attractive suggestions. Packaging Roll The West is the land of rolls. In particular, rolls are popular snacks of the people in the West. The indispensable ingredients include vegetables, vermicelli, bacon mixed with chopped pork skin and hearing. Each book usually costs 6,000 VND. Without making a strong impression on colors or ingredients, the skin rolls have a fresh, crisp texture, rich flavor, and a cool blend. Hearing the rice smells, blends into each stalk, combined with raw vegetables, vermicelli, sweet and sour fish sauce, creating a dish that makes diners fall in love. In District 1, Ho Chi Minh City, you can easily find home delivery shops on Nguyen Trai Street, street vendors Nguyen Van Chiem, Nguyen Phi Khanh… Photo: Chanlovefoods. Silkworm cake Cake originating from the Western provinces, is a delicious, nutritious and cheap breakfast dish loved by Saigon people. Many people believe that the white, long, silkworm-like bread is eaten with pig skin, so it is called silkworm cake. Skin and coconut milk create the soul of the dish. Pork skin is thinly sliced ​​evenly, mixed with minced meat, and rice for crispy, fleshy skin. Coconut milk served with smooth consistency, full of fat, salty and sweet. A few herbs, bean sprouts, cucumber help the dish not too boring. Photo: Co2kristy. When enjoying, you sprinkle sweet and sour fish sauce on top so that the ingredients are absorbed. Rich fish sauce, fragrant coconut milk, crispy skin, cool green vegetables create an unforgettable taste. Each meal costs about 40,000 VND. Not many addresses in Ho Chi Minh City sell silkworm cake to take home. To Chau (District 3) or Trung (Tan Phu District) is a suggestion to enjoy. Bitter vegetable mussel porridge The dish seems to be simple but encapsulates the rustic flavor of Western cuisine. On a rainy day in Saigon, you can slurp a rich bowl of mussel porridge, the highlight is the bitter taste of vegetables that are memorable. The bitter vegetable mussel porridge is deodorized with the fishy smell of seafood, helping diners warm their stomachs thanks to ginger and pepper. The roasted rice porridge is thickly cooked, the seasoning broth has a characteristic sweet taste, accompanied by many mussels and bitter vegetables. You can order more crackers and eggs to serve. Photo: Nguyen Anh Kiet. Mussel porridge with bitter vegetables in Ho Thi Ky, District 10 has a door-to-door delivery service. The normal meal is 27,000 VND, especially 42,000 VND. Our chicken egg mussel porridge, Bac Thao egg mussel porridge are suggestions if you are not used to eating bitter vegetables. Pancakes Different from Northern or Central Vietnamese pancakes, Southwestern pancakes have a large size, crispy crust, embracing the plump filling. The fillings for making pancakes are very diverse such as seafood, copper shrimp, dandelion flower, coconut tofu… The cake powder is mixed with a little turmeric powder, green onion, coconut milk, creating eye-catching colors. When eating, you roll the cake with a variety of raw vegetables, dipped in sweet and sour fish sauce. Crispy crust, shrimp, fresh meat, fresh vegetables… create a mouth-watering meal. Each piece of banh xeo costs from 50,000 VND, enough for 3-4 people to eat. You can order Western pancakes home from addresses such as Co Nam (District 1), Bui Dinh Tuy (Binh Thanh District), Sammy pancakes (Go Vap District). Photo: Mrvothanhtam. Noodles with fish sauce, hot pot with fish sauce Vermicelli or fish hotpot is a familiar dish for families in the countryside. The broth is cooked from fish paste, choke fish, combined with pork belly and seafood such as shrimp, squid… Special accompanying vegetables include dandelion flower, bean sprouts, water lily, water spinach, and vegetables. bitter… The broth is rich, with the aroma of fish sauce, combined with fresh and sweet meats, seafood, and cooked raw vegetables, creating a mouth-watering meal. Each hot pot portion ranges from 200,000 to 400,000 VND. Bun mam is priced from 40,000 VND/bowl. Ba Du fish sauce hot pot (District 10, District 1), Hai Lua vermicelli (Go Vap district), vermicelli 444 (Binh Thanh district) are the addresses you can refer to. Photo: Foodholicvn, Hichiko_nguyen. Baked sticky rice This is a Western snack that is loved by young people in Ho Chi Minh City because of its soft, fatty taste. Bananas are wrapped with sticky rice, banana leaves, and grilled on a charcoal stove. When ripe, the seller will add coconut milk and peanuts. The dish is best eaten while it is still hot. A meal costs from 15,000 to 22,000 VND. The address to order grilled sticky rice in Ho Chi Minh City for sweet lovers is Chu Hai (Binh Thanh District), Vo Van Tan (District 3), Hapi Chuoi (District 10, Tan Binh). Photo: Np.kitchen, chuoinuonggiatruyen.

Quitting a thousand-dollar job, Ms. Trang Sula wades to find the quintessence of traditional cuisine to promote to Ha Thanh customers. Many people will think that she is “crazy” when she leaves her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have an extremely rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to gather in Hanoi. Her passion for traditional cuisine is the driving force for her to keep the spirit of the rustic dishes of the three regions of the country. She confided: “ I have a special fondness for regional specialties. But love alone is not enough. Must let everyone know about those specialties. Gotta show everyone how rich and wonderful our country is. Therefore, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy. “. Saigon vermicelli is transferred directly by plane from Saigon to Hanoi to serve diners. Customers favorably call her “Queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Her feat, meticulousness and determination have created special and extremely interesting things. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City. Yet she was able to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Currently, she is cherishing many bigger plans and ambitions with traditional Vietnamese cuisine. Hopefully, in the coming time, traditional Vietnamese cuisine will shine everywhere with the love and passion of “Queen of Banh Gio” Vu Huyen Trang.

From the taste to the aroma of this dish, everyone is impressed. The broth has a sweet taste from the bones, “as a background” for the extremely characteristic salty taste of fish sauce. But thanks to the roast pork, fresh and greasy seafood, the vermicelli bowl is able to harmonize the flavor. The delicious Western noodle soup is when eaten with dandelion, water spinach, water lily. Thanks to the crispness and freshness of vegetables, the dish is easier to eat but does not make the broth thin or pale. Photo: Internet Western rice noodles are attractive in the heat and rich in flavor. (Photo: Internet) Da Nang seasoned vermicelli with fish sauce The dish is dry mixed, so you will feel the original flavor of the seasoning sauce mixed in each ingredient. Although a bit apprehensive at first, but when enjoying, that hesitation will give way to the salty taste of fish sauce, the fat of pork rolls and ears, a little bit of roasted peanuts and the sweetness of cucumber, raw price . Bun mam seasoning is easier to eat because the amount of fish sauce is relatively small, only faintly in the throat. The combination of boiled meat, pork ears, beef rolls… has made the bowl of vermicelli more diverse and colorful. Photo: Internet Da Nang seasoned vermicelli noodles are unique in the passionate aroma of Central Vietnam’s fish sauce. (Photo: Internet) Durian dishes sầu This list cannot be complete without durian. The tropical fruit has a passionate scent and a thick consistency that no other dish has. For the sweet team, this is a “extreme product”. Not only eaten as a common fruit, durian has countless variations, combined with other ingredients to create excellent snacks. This is durian tea, durian dumplings, fried durian, durian cheesecake… A whole culinary paradise like this is enough to prove how “heavy” durian makes diners. Photo: Internet Durian with countless variations, combined to form dishes “thousands of people love”. (Photo: Internet) Noodles with bean paste with shrimp paste Although “originating” from the North, in terms of popularity, vermicelli with shrimp paste can stand on par with Southern noodle dishes. Because when eaten with vermicelli or other dishes, shrimp paste still brings a unique flavor that is hard to resist. The bowl of shrimp paste must be mixed with sugar and kumquat (kumquat), cut a few slices of chili to have all the stimulating flavors of sour – spicy – salty – sweet. Flexible vermicelli, boiled pork leg meat that is both soft and fatty, hot fried beans… any ingredient when combined with a cup of fragrant fish sauce becomes twice as attractive. Photo: Internet It’s so attractive, but not everyone has the “courage” to try this dipping sauce for the first time. Instead, some people will use it with sweet and sour sauce. That’s why it is said that this is a dish that can divide the world into two factions. But once you have enjoyed the unique taste of shrimp paste, you will find that the sweet and sour fish sauce vermicelli is somewhat less delicious. The smell of shrimp paste is strong and strong, so many Saigon people feel shy when enjoying it. (Photo: Internet)

Fried rice husk shrimp Rice husk shrimp is also known as riu shrimp, seaweed shrimp, gull shrimp or copper shrimp… This is a small species of shrimp, light green or white, transparent, proliferating naturally and sweetly aromatic. Some delicious dishes to mention are fried rice husk shrimp with coconut milk, making papaya salad, fish sauce, rim or cooking vegetable soup. In Ho Chi Minh City, the flavor of rice husk shrimp in the fried version also gives diners a new experience. Address: 79th Street, District 7 Price: 120,000 VND Business hours: 17-23h Diners use green vegetables to roll fried rice husk shrimp and dip it in chili fish sauce. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “Waiting time for fried rice husk shrimp is about 15 minutes. The shrimp is rolled with fried flour and shredded taro. The dish is golden in color, crispy. Diners enjoy it with raw vegetables, dipped in dark chili fish sauce. taste”. Noodles with fish sauce Bun Mam originated from Cambodia, cooked from beef sauce. When imported to Vietnam, the noodle dish stands out with the broth flavored with fish sauce or fish. Crispy roasted pork, shrimp, fresh squid or chewy fish cake are the ingredients that contribute to creating a rustic and strange version of cuisine. Diners enjoy noodles with split spinach, lily stalks, bitter vegetables, banana corn … Address: Khanh Hoi, District 4 Price: 67,000-80,000 VND Business hours: 9-21 o’clock Bun mam has a typical flavor from Linh fish sauce and choke fish. Photo: Ntnamhair. Diners commented: Khiem Nguyen: “Delicious vermicelli, you should choose a regular bowl because the special type is not too impressive, the price is much different”. Vo Trang: “A bowl of shrimp, squid, fried spring rolls, chili rolls, roasted pork, vermicelli and vegetables. The broth is not really rich. Fried rice is the best ingredient in the bowl of vermicelli. The price is high compared to the quality. Quantity of dishes. The plus point is polite staff, clean space”. Fish sauce hot pot, islet hot pot Islet hotpot, mam hot pot cooked in the Western style are the dishes that attract Saigon cuisine followers. The restaurant uses a pot with a coal-fired tube in the middle, which is like an island, a mound of earth floating in the surrounding water. In addition to the main ingredients such as meat, fish, shrimp, squid, okra, mushrooms, diners enjoy hot pot with chili fish sauce and bitter vegetables, light vegetables, rice balls, tubs … Address: Nguyen Xi, Binh Thanh District Price: 159,000 VND Business hours: 16-22h The islet hot pot has a coal burner in the middle like a mound floating in the water. Photo: Samlacareview. Diners commented: Hoanglamfoodie: “Cu Lao hotpot has a flavor of bar water, a variety of ingredients including pork, heart, liver, duck gizzard, shrimp … You can choose noodles or instant noodles. The price is quite affordable”. Hieu Ng: “The fish sauce hot pot is full of noodles, vegetables, beef, seafood and 3 pieces of howling fish are available in the pot. The broth is a bit salty, the seafood is not too fresh but edible. The shop is easy to find, free parking. fee, fast service. Clean space, indoor and outdoor seating.” Pancakes The Western version of banh xeo is usually large in size, served with a variety of vegetables and dipped in sweet and sour fish sauce. The following restaurant is an ideal rendezvous for you to sip pancakes with a thin and crispy crust, folded in a semicircle. Rich ingredients include shrimp, meat, squid combined with enoki mushrooms… depending on the customer’s choice. Address: Dien Bien Phu, District 3 Price: 50,000-60,000 VND Business hours: 15-22h Western pancakes are large in size, served with a variety of vegetables. Photo: Caoduongtamlinh. Diners commented: Leosnak: “The restaurant is crowded but quite clean. The cake is delicious, the sauce is rich in flavor, the crust is not too much oil. The highlight is the green vegetable tray in the West.” Your Little Penguin: “Pretty big pancakes, crispy, thin crust. Priced mixed cakes, enoki mushrooms, shrimp, squid, meat, green beans and eggs, fatty panther taste. Reasonable price, free parking. “. The satay noodle dish of the western river region This special noodle dish requires sophisticated processing, combining many spices together to create a delicious and irresistible final product.