Rice is everywhere in Vietnam. On the table, of course, but also in folklore and – in some ways – in the spiritual life. We will therefore not be surprised by the immense variety of rice available, including in Nam Dinh: the long, the round, the fragrant. Or that from such and such a place, such as the Mekong Delta or the plain of Dien Bien, two rice granaries well known to the Vietnamese. And then there are confidential rices, which could be awarded a PGI, or a PDO. Hai Hau rice, in Nam Dinh province, is one of those rices sought after because they are rare and unique in…

Vietnamese cuisine rhymes simplicity and refinement of flavors, a gourmet feat obtained – to be other – by the use of aromatic herbs (rau thom , in the language of Uncle Ho). These are added at the time of cooking or presented on the table in order to add additional flavors, or even to sublimate those already present. Let’s do some introductions about the main Vietnamese herbs… List of the main Vietnamese herbs: Dill – Rau thi la Only herb that is cooked unlike others in Vietnamese cuisine. She performs with immense happiness in the famous Cha Ca La Vong , one of the signature dishes of the capital. It…

Cha ca , an iconic local specialty of Hanoi Millennial capital, Hanoi is rich in many traditions, of which the gastronomy and the local food (as Cha Ca) is not the least. It has on the menu some emblematic dishes. Born in its picturesque streets, witnesses of an asserted and typical culinary creativity. There are the unmissable Pho and Bun Cha (beef or chicken rice noodle soup and grilled pork rice vermicelli), followed closely by Banh Cuon (pork and black mushroom dumplings) and Bun Thang ( chicken soup). We will have the opportunity to come back in other posts on these signature dishes. But for now, we will focus on…