Willies grill

From Saturday night until Sunday morning, the Tan Ky Tan Quy Street in Tan Phu District was full of smoke from dozens of grilled fish stalls that were selling snakehead fish to people observing the God of Wealth Day ( Caishen Day or Than Tai in Vietnamese). The God of Wealth Day is the 10th day of the first lunar month (Feb. 21 this year). At Nguyen Trung's stall, people had stayed up all night grilling nearly four tons of snakehead fish. "I have been in this profession for seven years and every year , we have to increase the number of fish grilled for this occasion. Last year, we grilled more than two tons, but this year it is 4,000 fish, each weigh ing more than a kilo, so we ha d to gather 30 people, including my brothers , to grill all of them in time,” Trung said. Tran Van Khe, 42, Trung's relative , said that this was the only day of the year that the whole family stayed up at night to grill the fish. "It’s important to turn the fish constantly to avoid burning and cook evenly. Normally, when fish is grilled, its insides are taken out, but, since this is God of Wealth Day, it is kept intact to worship," Khe said. The f resh snakehead fish is bought from the Binh Dien wholesale market . Each takes about 30 minutes to grill . Each grilled snakehead fish costs VND160,000 - 170,000 ($6.6-7.3). Grilled fish are neatly arranged as Nguyen Thuong, 80, Trung's father , puts rice noodles and some vegetables into small bags . "Raw vegetables go well with the grilled fish . I have spent several nights in succession making the dipping sauce and packing …

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To many, the northern mountainous province of Ha Giang is a bucket list item - not only for its cuisine and beautiful landscapes but also for the poetic and adventurous roads which wind through its majestic landscapes. To get to Ha Giang, most visitors take a night bus from Hanoi and make it to the city by dawn, when thin lights begin to peak over nearby mountain tops and drive the cold away. Mountainous landscape in Ha Giang. Photo: Phuong Tran / Tuoi Tre News From there, a short bus ride is needed to reach Dong Van Town, where many tourists choose to begin their trip. As Dong Van is a mountainous locality with limited access, it would not be a surprise for travelers to find themselves sitting on unbelievably crowded bus, especially during high tourism seasons. After arriving, many choose to explore the locality on a motorbike rented from one of several services available in Dong Van. Dong Van’s old town is home to the area’s best accommodation. The neighborhood is filled with historic wooden houses that have been remodeled to welcome guests who wish to experience the local lifestyle. A woman carries a child on her back while walking on a path in Pho Cao Commune in the northern mountainous province of Ha Giang's Dong Van District. Photo: Phuong Tran / Tuoi Tre News In the evenings, tourists can check out the night market for a taste of local specialties, such as “thang den” (a sweet dessert of rice flour balls cooked in a sugar water with sesame seeds and peanuts), “banh tam giac mach” (a cake made from buckwheat), grilled meat served with “com lam” (grilled rice stuffed in bamboo sticks), and “chao au tau” (porridge cooked with “au tau” - a local herb). Visitors should also be sure to check out Lung Cu Commune, about 40km from Dong Van, where there are dozens of opportunities to experience the lifestyle of the ethnic Lo Lo people. Women in traditional clothes of Lo Lo people are seen …

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Kiều Trinh, Lyly Cao & Minh Phương Bát Tràng on the outskirts of Hà Nội is famous for ceramic products, but also has some unique traditional cuisine, including bamboo shoot and squid soup. When peach flowers begin to bloom during the spring season, it's also time for the people of Bát Tràng to gather and prepare Tết (Lunar New Year) food. Traditionally in the village, on important days such as a death anniversary or Tết, bamboo shoot and squid soup is a must-have on the tray of offerings to ancestors. Unlike other Vietnamese soups, often eaten with rice or noodles, bamboo shoot and squid soup is considered a separate dish.   The stir-fried squid must be dry and a beautiful yellow, but not too crunchy or burned. VNS Photo Minh Phương  Phạm Thị Hòa, a celebrated cook of Bát Tràng, told Việt Nam News: “During the feudal period, squid and bamboo shoot soup was one of 18 dishes for the king. Squid is from the sea, and bamboo shoots are from the forest. Those two things are a combination of products from the mountain and the sea. "Savouring this soup, people seem to enjoy all the natural products. In the past, the elders used to say that the dish was a harmony like the love story of Âu Cơ Mother.” Bát Tràng cuisine has become Phạm Thị Diệu Hoài’s passion, after learning to cook with her mother from a very young age. She said the dishes show the character of Bát Tràng people, especially in the meticulous and elaborate cooking method.   The cooking process for the soup is very meticulous. VNS Photo  Under the old tree canopy in the yard of an ancient house of Bát Tràng Village, Hoài explained the traditional dish. According to her, the main ingredients of the soup are dried squid and bamboo shoots. Chicken broth, dried …

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