Robuchon signature dishes

The cover of Hoài Niệm Mứt Tết (Vietnamese Sweet Dishes served in Lunar New Year), a book featuring homemade mứt in Huế style served by Vietnamese families during the Tết holiday. The authors are Nguyễn Thị Phiên and Đỗ Thị Phương Nhi, female culinary experts from Huế City. The book has been released by the Việt Nam Women Publishing House. (Photo courtesy of the publisher) By Thu Anh HCM CITY — A book featuring Vietnamese sweet products or mứt by Nguyễn Thị Phiên and Đỗ Thị Phương Nhi, female culinary experts of Huế City, has been released by the Việt Nam Women Publishing House. The book, titled Hoài Niệm Mứt Tết (Vietnamese Sweet Dishes served in Lunar New Year), features homemade mứt in Huế style served by Vietnamese families during the Tết holiday. Traditional sugared kumquat, lotus seeds, coconut, squash, soursop and sweet potato are highlighted. The book includes recipes by the authors who use simple and lively language to express their knowledge and feelings about Vietnamese culture and lifestyle through food. Photos of mứt are also included. “Our book, Hoài Niệm Mứt Tết , features our love for Vietnamese food. Each dish of mứt that we introduced in the book represents our memories on our grandmother and mother who educated our siblings to love and keep our tradition of cooking mứt every Tết,” said author Đỗ Thị Phương Nhi, at the book launching event in HCM City in early January. "Traditionally, Vietnamese like mứt preserves during Tết. They believe the sweet flavour will bring good luck in the New Year.” “For readers who have not experienced the sweet taste of mứt , we hope our book leaves a fresh impression, and new and useful information about Vietnamese dishes,” she said. Nhi and Phiên, who work for tourist schools and cultural centres, have offered cooking courses for many Vietnamese and foreigners. They released Món Ngon Xứ Huế (Best Dishes in Huế Style) and Món Ngon Xứ Huế - Hue Delicacies, …

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At Nam Dip homestay in Lang Can commune, tourists are treated with an authentic traditional meal of Tay ethnic group, prepared by the host. Notably, the food is not served in bowls and dishes as usual but in bamboo trays covered with green banana leaves. According to young man Chau Thanh Nga, the owner of Tai Ngao homestay, one of indispensable dishes in a local meal is salad of the ‘don’ vegetable. Growing in the forest, ‘don’ is a plant of the fern family. The cook first boils the vegetable in water to eliminate its slime, and then seasons it with sweet and sour spices and adds some ground peanuts on top. Other highlights of the meals are grilled pig, which is seasoned with fermented rice and ‘doi ’ indigenous seeds, and boiled duck, which is dipped into a sauce made from a broth of sliced Vietnamese coriander, salt, pepper and chili powder. This is in addition to bamboo shoots stuffed with minced pork and green onions, and eggs fried with the ‘ hoi’ vegetable. In Vietnamese, ‘hoi’ means smelly. True to its name, the fresh ‘hoi’ vegetable is foul but the smell disappears and it tastes delicious after being cooked. The vegetable is also an effective medication to protect the kidneys and the excretory system. Signature dishes in the Tay ethnic community also include buffalo skin stirred with fermented bamboo shoots, and grilled ‘bong’ fish, which is served with rice paper, fish sauce, vegetables and herbs. …

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At the Alabino training ground on the outskirts of Moscow, which is now hosting the Field Kitchen contest, visitors had the opportunity to savour traditional dishes from each of the participating countries. Field Kitchen is among the 11 categories of the competition that Vietnamese teams are taking part in. Since Vietnamese armed forces’ chefs first attended the Field Kitchen contest, the Vietnamese pavilion has attracted crowds and won much appreciation from the visitors. The visitors can not only witness the Vietnamese military chefs show off their cooking skills, but they can also taste signature flavours of Vietnam. Particularly the Vietnamese Field Kitchen team received huge welcome from Overseas Vietnamese in Russia and visitors for the dishes they presented during the opening day of the Games on August 23. Colonel Pham Van Khao, head of the Vietnamese Field Kitchen team said that in its first debut at the competition in 2018, the team prepared 100 spring rolls and bowls of Hanoi’s ‘ pho’ , which was enough to serve visitors as the Vietnamese dishes received much praise and interest. Learning from the experience, in the 2019 edition, the team treated visitors to a delicious feast with more than 350 spring rolls, hundreds of portions of ‘ Bun cha Ha Noi ’ (Hanoi’s rice noodle served with grilled pork), bo sot vang (Vietnamese beef stew in red wine sauce), egg coffee, Thai Nguyen Province’s tea products, and Hai Duong Province’s green bean cake. The highlight of the team’s menu at this year’s event are ‘ Cha gio’ (Vietnamese sausage), and ‘ banh nep ’ (sticky rice dumpling which is a popular traditional cake made by locals in Vietnam's northern region). Hearteningly, the two tasty dishes were selected by the organising board to be served to a high delegation of the Russia’s Ministry of Defence. “We are glad and proud of the warm sentiment and appreciation of the visitors toward our team, which motivated us to prepare more savoury dishes …

[Read more...] about Vietnamese dishes add appealing flavour to Army Games 2020