Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, February 23, 2011

Local filmmakers compete in int’l short film contest

Fast Food Film, Pepe, Blue, Left at the Cow, Young Media, and The K6 Gang competed in the 48-hour film festival that ran from Friday to Sunday.

The local filmmakers competed with hundreds of filmmakers from more than 20 countries to win cash and a chance to be featured in the prestigious Short Film Corner at Cannes as well as the Las Vegas NAB show from April 9th – 14th this year.

At this year’s competition, held by 48-hour Film Project, the public will vote for their favorite films.

Of the Vietnamese films, Fast Food Film’s “A superhero’s choice” about a superhero trying to save the planet to win a girl’s heart with its straightforward story-telling was the most popular.

Others are more experimental. DOOO from Left at the Cow, for instance, features one character who sits and talks in front of the camera throughout the film. Young Media’s “That’s the way it is” about the dire consequences of environment and forest destruction and The 6 Gang’s “Looking for water” are two other interesting takes on environment protection.

Further information is available at http://www.48gogreen.com/

h

Fast Food filmakers
 

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Sunday, February 6, 2011

In slow motion

Gillian (names changed), 37, mother of two finds herself constantly tired, despite her daily workouts at the gym, twice a week swims and yoga once a week. “I’m a stay-at-home mother with a busier life than when I was working and had no help in Sydney.”

Russell, thirtysomething, works in sales and has a busy social life, which he can’t seem to extract himself from—and he knows he has to, “for the sake of my liver”, he says with a chuckle.

Sarah says she is always on the go, despite seemingly easier work hours as a teacher and two-day weekend. “I have a lot more work-stuff to do and because I don’t want to turn into a homebody, I find myself stretched too thin socially.”

Andrew, 26, a recent resident of Saigon and banker, finds himself in front of the TV most nights of the week, watching the latest episodes of his favourite shows, a beer and take-away his sources of solace and comfort—because he’s just too exhausted.

There are scores of similar stories echoing the same sentiment: busy lives depleting peoples’ energy levels and/or increasing stress and frustration. These stories occur every day, in every city, including HCM City and break many myths associated with the notion that life in Southeast Asia is an easier one, relatively stress free given the comforts of household help and cheaper cost of living.

Nothing could be further from the truth.

That is what long-time expat and general director of Family Medical Practice Dr Rafi Kot says. Everyone is smart enough to understand the importance of slowing down but realising it is difficult. He cites an example of spontaneous activity, and how they often tend to leave lasting impressions. “Here, it’s not so easy to get up and go somewhere or do something.”

There are many challenges to living in a foreign country, from learning new languages and social mores to simpler tasks like adjusting to traffic. However, Dr Kot believes HCM City throws greater challenges than for example, Hanoi nationally and even Phnom Penh and Bangkok regionally, because of its lack of space—and therefore places to escape to. (Despite its cosmopolitan nature, Bangkok has many public parks he says.)

“One of the easiest ways to slow down,” he says, “is to walk your dog, but can one do that in a leisurely manner here? Hanoi is a bustling cosmopolitan but it has parks and its lakes bring serenity; I can’t advise patients to go for a walk in the park here so am forced to tell them to get away for a weekend—a change of environment usually does wonders for a short period. And I don’t mean going away to Phan Thiet because if your experience is going to be affected by complaints of the ride there and back or the traffic en route, it defeats the purpose of getting away. I advise people to look into low-cost carriers and get away to Hong Kong or a place that is opposite of here [to wind down].”

Inevitably, stress takes a toll on one’s body. Ailments can take the shape of sleeping disorders, digestive issues, mild to chronic pains, respiratory problems (brought on by air pollution) to more serious diseases. In the good news, despite the seemingly psychosomatic-related ailments present, people in Vietnam aren’t popping muscle relaxants, sleeping pills or pills meant for psychiatric issues. Dr Kot adds that the drug manufacturing company for one such popular drug in the west recalled its product because there was no market here.

In a world where the number of drugs being created in the mental health industry is rising, this is certainly cheer-worthy. As is peoples’ desire to take time out for themselves, to care for their minds and bodies—as evidenced, for example, by more yoga options in the city. Yoga is a no-brainer example of slow activity that’s good for your body and mind. Its meditative aspect discourages mind-wandering and/or idleness, which are common side effects of busy lives dominated by technology or addiction to social media.

Yoga living

Michelle Lloyd has been teaching yoga for three years and talks about its therapeutic values and how this ancient, gentle exercise, which incorporates meditation, is essentially about slowing down. On a personal level, she has seen its benefits on herself, from when she began practicing to teaching it. “It has had a huge impact on my relationships and I find myself able to interact with people better; I’m not so quick to react, but rather pause, breathe and respond,” she says citing one example, adding that watching it have a beneficial impact on her students brings her much joy. “I have seen it transform people in a very positive manner. They may come in to practice yoga because they want to lose weight but over time they find that the practice provides a much more profound and wholesome effect on their physical, spiritual and mental health. This is what keeps them coming back to their practice.”

I ask whether the mushrooming of yoga outlets in HCM City is indicative of a demand for more places where people can go to switch gears. She thinks so and adds that such spaces encourage one to “turn down the volume of your internal dialogue, chatter and tune into the breath.” She stresses that yoga allows people to connect with themselves for the time they practice it which in turns gives them a moment’s of silence, peace—“whether that moment is five minutes or the entire yoga session,” she adds. “Coming to a studio to practice provides the environment where people can learn how to slow down and enjoy peace of mind, methods which can be taken with them when they leave the yoga mat and go about their daily lives. Bringing awareness to your breath throughout the day, five minutes at your desk, for a taxi ride, whatever... That also is a huge part of the yoga practice.”

Slow food, slow pleasure

The importance of eating well—and slowly—cannot be stressed enough. Again, it is a fact we are all too aware of but find difficult to implement. While Vietnam may not be beset by the scourge of fast food, or reliance on processed convenience food, and meals are fairly healthy (and for some of lucky ones, prepared by staff) slow food isn’t just about a meal that is leisurely prepared. The slow food movement began in 1989 by Falco Portinari as a reaction to fast food and the damages it would cause to the body and eating culture. He propagates the ideology that taste must be developed, not denigrated as is wont to happen on reliance to fast food. “We are enslaved by speed and have all succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat fast foods,” he writes on his website.

Granted that eating fresh healthy food, which is fairly in abundance here in its fruit and vegetables, is paramount but so is eating it in a leisurely manner, on the table (not in front of the TV), amongst friends and family. Slow eating (i.e. chewing longer) encourages better digestion. It also gives moment to pause and reflect, or enjoy instead of the frenzy that eating in a rushed manner while thinking of the task(s) ahead.
Studies have also shown that eating slowly can lead to weight loss without you doing anything—in one study it stated that you could lose up to 20 pounds a year without altering your diet or exercise regimen by eating slowly as it takes 20 minutes for the brain to recognise that it’s full.

The pleasures of slow dining are catching on with the resurgence of the slow cooker, and contrary to popular opinion in the 1970s, they do not strip food of flavour. A recent article in the Guardian talked about there being 864 titles on Amazon’s site dedicated to recipes for slow cookers.

Nice and slow

Joanne, 30-something, talks about how much of a difference daily dinner with the family, gadget free, on the table with proper china and silverware, has made on their relationship. “My husband and I actually know what is going on in our teenagers’ lives. It’s not just about their activities or everyone’s social lives and who needs the driver when; we really do talk over the table about holidays we want to take, news back home and even gossip about the neighbours,” she says with a laugh, adding that sometimes the obvious solution (i.e. family dinner) can evade you.

William Shakespeare summed it up well when he wrote: “Wisely, and slow. They stumble that run fast.” As we usher in 2011, and make notes about resolutions we hope not to break, take a moment to reflect on how you can incorporate slow into your life —and how it will enhance your life.

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Thursday, January 20, 2011

Signing up the Kitchen God to popularise Vietnamese food

HCM CITY – The head of the Institute of Vietnamese Gastronomic Research wants the 23rd of the 12th lunar month to be designated "Ngay Bep Viet" or Vietnamese Stove Day in honour of Ong Tao, the Kitchen God.

According to traditional belief, the Kitchen God returns to heaven on that day every year to report to the creator about all households on earth during the past year.

The Institute, along with Saigontourist Hospitality College, MINT Culinary School, and others also has a programme to popularise Vietnamese cuisine globally called "Together Build Vietnamese Stove in the World."

A meeting they held last weekend to discuss plans for the programme's second year attracted more than 100 gastronomy and nutrition professors, members of the Saigon Professional Chef Association, and heads of restaurants in HCM City.

"Using the Kitchen God's Day to popularise Vietnamese food will remind everyone about their mission to develop Vietnamese cuisine as the nation's pride," Nguyen Nha, the head of the Institute, said.

Individuals and organisations who join the programme should help each other not only on Vietnamese Stove Day but also during the rest of the year to promote Vietnamese cuisine to food lovers around the world, he said.

"Tourist companies should be close fellow-travellers with Vietnamese restaurants in helping international tourist enjoy special local foods, " he said.

The Institute took the initiative to launch the "Together Build Vietnamese Stove in the World" and apply to UNESCO for recognition of Vietnamese cuisine as an intangible cultural heritage.

Under the programme, it offers courses for foreigners who want to learn how to cook Vietnamese food and for Vietnamese who plan to go abroad to work or study.

It is also teaming up with local firms to export Vietnamese cooking utensils. - VNS

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Friday, December 10, 2010

Get a real taste of Viet Nam

by Le Huong

 

Taking a hand: Foreigners join a cooking class at Golden Sand Resort in Hoi An. — VNS

Taking a hand: Foreigners join a cooking class at Golden Sand Resort in Hoi An. — VNS

Juicy fruit: Lee Middleman and his wife Donnie (second and third from left) try to make coconut juice with the help of local cooks at Hue's La Residence Hotel&Spa.

Stirring work: Donnie Middleman (right) cooks a Vietnamese dish with the guide of a local cook at Hue's La Residence Hotel&Spa. — VNS/Lee Middleman

American pottery artisan Lee Middleman and his wife Donnie decided to spice up their holiday to Viet Nam by joining a cooking class at La Residence Hotel&Spa in the former royal capital city of Hue. It proved to be an unforgettable experience.

"Offering cookery classes to foreign visitors is an excellent idea," Middleman told Viet Nam News via email.

"We really appreciated the dishes they introduced us to. It was a joy watching the way the food was prepared, and then later tasting it."

Lee and his wife were taught how to make Hue-style spring rolls. Part of the delight was visiting the local food market to buy vegetables, fruits and fish prior to the cooking class, he said.

The hotel's chef Nguyen Dong Hai said tourists were encouraged to visit the local market, which he said added to the fun.

"We encourage tourists to go to Dong Ba Market to buy ingredients with us," Hai said. "There they get the chance to rub shoulders with the locals, even haggle."

If however they haven't time, they can just take part in the cooking class at Le Parfum Restaurant, which looks over the romantic Huong River.

Hai said students were typically taught how to make nem trang (local spring rolls), com sen (steamed rice with lotus seeds), ca kho to (southern-style fish stew) and che (sweetened porridge).

Hai said the hotel's cookery classes were most popular with Australian tourists, who were fascinated by the way the dishes were decorated and by the strong flavours of Hue-style food.

Cookery classes are popular up and down the country. Shiokawa Makoto, 25, is among thousands of young Japanese tourists who have visited Viet Nam aboard the Peace Ship. As soon as he landed in Da Nang's Tien Sa Port, he and some friends registered to join a cookery class.

"I like cooking delicacies at home," he said. "Vietnamese food is both strange and delicious. I will be very popular at home when I cook Vietnamese food there." Makoto and his friends were taken to a house in Hoang Dieu Street, where they were taught to make dishes such as cha gio (local spring rolls) and banh xeo (fried pancake with pork, shrimp and bean sprouts).

His notebook rapidly filled up with recipes.

Like Makoto, Akiko Natsuko was determined to learn how to make spring rolls.

Stirring work: Donnie Middleman (right) cooks a Vietnamese dish with the guide of a local cook at Hue's La Residence Hotel&Spa. — VNS/Lee Middleman

Juicy fruit: Lee Middleman and his wife Donnie (second and third from left) try to make coconut juice with the help of local cooks at Hue's La Residence Hotel&Spa.

"I often eat Vietnamese spring rolls at restaurants in Japan but don't know how to make them," she said. "After learning how to, I see that the food is very simple. But making banh xeo is fairly challenging. I don't know how to make the pancake both thin and filled evenly with pork, shrimp and bean sprouts."

Their teacher Ngo Thi Xuan Dieu, who regularly caters to large wedding parties in the city, enthuses about the eagerness of Japanese visitors to learn how to make local Vietnamese food.

"Japanese students are so polite. They bow their heads to welcome me when we are introduced," she said, adding that she was impressed by how hygienic they were. "They queue up in a row to wash their hands before preparing dishes. They even manage to make neater spring rolls than me."

Dieu said she had taught more Japanese students than she could remember. Often she said they gave her small tokens of appreciation. "The gifts may be a handkerchief, a hair clip or a pair of cooking chopsticks," she said. "These simple gifts remind me of how eager to learn Japanese students are."

She said some of her former students were even hoping to open a Vietnamese restaurant in Japan.

Do Thu Trang, from Ha Noi-based Buffalo Tours, said "home cooking" had become increasingly popular with visitors over the last few years.

"We introduce tourists to local households, where they can stay, preparing food together with the hosts and experiencing the warmth of family life," she said.

Karen Belcher from Denmark said she particularly enjoyed shopping at the local fishing village in Hoi An.

With a fresh squid in her hand, she could barely contain her excitement. "I feel as if I have lived here for years rather than just a few days."

Huynh Thanh Phuoc, 78, who often hosts foreign cookery students at his home near Cua Dai Beach, said it made him feel younger being surrounded by eager tourists.

"From the time we have spent together I have learnt interesting things about life in their home countries," he said. "For example, Chinese people prefer oily food, French people eat slowly and chew carefully and tend to chat a lot during meals, while Thais and Malaysians prefer spicier food."

Nguyen Son Thuy, deputy director of Hoi An Travel Company, said most Vietnamese women knew how to cook and were therefore not interested in cookery classes.

However, he said learning how to cook Vietnamese food can be a memorable and rewarding experience for foreign tourists.

He said a lot of restaurants even claimed a short cookery course would equip a visitor with the skills needed to open his own Vietnamese restaurant.

It's a bold claim, but few doubt that learning how to cook Vietnamese food enhances and enlivens a visitor's trip to Viet Nam. — VNS

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Tuesday, December 7, 2010

New Tibetan style restaurant in town

Customers enjoy vegetarian food-for-the-soul at Vajra - Photo: Hoa Minh
The next time you’re hungry you can duck out of the fast-lane and eat food that’s good for the soul at Vajra at 711 Le Hong Phong in HCMC’s District 10. The name in Sanskrit means thunderbolts and diamonds.

The ground floor has books, CDs and vegetarian food, while the next two floors are for dining. The décor features red, white, and black, and yellow, all colors that have important symbolism in Tibet. The red color symbolizes wisdom, white - compassion, black - protection, and yellow for diligence.

On the first floor the walls and ceiling are decorated with paintings and pictures taken in Tibet, along with a Tibetan prayer wheel, conch, shell horn and drums.

There’s a variety of dishes to suit the tastes of foreigners and Vietnamese. When you sit down the waiter serves a traditional free cup of milk tea. There is also Wifi and Tibetan music.

The restaurant opens between 7 a.m. and 10 p.m. everyday. Vegetarian dishes range from VND5,000 to VND40,000 each or hot pots from VNDVND50,000 to VND80,000. For example, some soups cost VND10,000 such as seaweed soup and mushroom soup. Some main courses such as steamed rice in lotus leaf are only VND40,000, sautĂ©ed dice beef and French-fries, cheese roasted mushroom, steamed tofu with ginger range between VND25,000 and VND35,000.  Soft drinks cost VND12,000 to VND35,000.

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Monday, December 6, 2010

New Tibetan style restaurant in town

Customers enjoy vegetarian food-for-the-soul at Vajra - Photo: Hoa Minh
The next time you’re hungry you can duck out of the fast-lane and eat food that’s good for the soul at Vajra at 711 Le Hong Phong in HCMC’s District 10. The name in Sanskrit means thunderbolts and diamonds.

The ground floor has books, CDs and vegetarian food, while the next two floors are for dining. The décor features red, white, and black, and yellow, all colors that have important symbolism in Tibet. The red color symbolizes wisdom, white - compassion, black - protection, and yellow for diligence.

On the first floor the walls and ceiling are decorated with paintings and pictures taken in Tibet, along with a Tibetan prayer wheel, conch, shell horn and drums.

There’s a variety of dishes to suit the tastes of foreigners and Vietnamese. When you sit down the waiter serves a traditional free cup of milk tea. There is also Wifi and Tibetan music.

The restaurant opens between 7 a.m. and 10 p.m. everyday. Vegetarian dishes range from VND5,000 to VND40,000 each or hot pots from VNDVND50,000 to VND80,000. For example, some soups cost VND10,000 such as seaweed soup and mushroom soup. Some main courses such as steamed rice in lotus leaf are only VND40,000, sautĂ©ed dice beef and French-fries, cheese roasted mushroom, steamed tofu with ginger range between VND25,000 and VND35,000.  Soft drinks cost VND12,000 to VND35,000.

Related Articles

New Tibetan style restaurant in town

Customers enjoy vegetarian food-for-the-soul at Vajra - Photo: Hoa Minh
The next time you’re hungry you can duck out of the fast-lane and eat food that’s good for the soul at Vajra at 711 Le Hong Phong in HCMC’s District 10. The name in Sanskrit means thunderbolts and diamonds.

The ground floor has books, CDs and vegetarian food, while the next two floors are for dining. The décor features red, white, and black, and yellow, all colors that have important symbolism in Tibet. The red color symbolizes wisdom, white - compassion, black - protection, and yellow for diligence.

On the first floor the walls and ceiling are decorated with paintings and pictures taken in Tibet, along with a Tibetan prayer wheel, conch, shell horn and drums.

There’s a variety of dishes to suit the tastes of foreigners and Vietnamese. When you sit down the waiter serves a traditional free cup of milk tea. There is also Wifi and Tibetan music.

The restaurant opens between 7 a.m. and 10 p.m. everyday. Vegetarian dishes range from VND5,000 to VND40,000 each or hot pots from VNDVND50,000 to VND80,000. For example, some soups cost VND10,000 such as seaweed soup and mushroom soup. Some main courses such as steamed rice in lotus leaf are only VND40,000, sautĂ©ed dice beef and French-fries, cheese roasted mushroom, steamed tofu with ginger range between VND25,000 and VND35,000.  Soft drinks cost VND12,000 to VND35,000.

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Saturday, October 9, 2010

Food for thought

Le Nguyen

Local fare: Visitors sample banh cuon, one of the Vietnamese specialties presented at the Hanoian Food Festival at West Lake Water Park. — VNS Photo Le Nguyen

Local fare: Visitors sample banh cuon, one of the Vietnamese specialties presented at the Hanoian Food Festival at West Lake Water Park. — VNS Photo Le Nguyen

HA NOI — We eat to live, not live to eat, said French playwright Moliere, but given cultural and historical value associated with food, it could be argued we also eat to learn.

In the case of Ha Noi, which this week celebrates its 1,000th birthday, the city's rich history is reflected in its culinary traditions and wealth of dishes and delicacies.

For those who are hungry to learn more about Ha Noi, the city is holding a food fair at West Lake Park to mark its millennium.

There are more than 130 stalls featuring mainly Hanoian fare that will be open for the hungry until next Monday.

But foodies will face the perennial problem of how to sample as much as they want with the limited capacity of their inner chambers.

Walking from stall to stall just to have a look, I found a wide range from familiar bun (rice vermicelli) to strange dishes like fried crickets.

I had to be very selective so I would not regret the choices I made.

I first sampled banh duc (plain rice flan). For me, the white pasty pastry served with fried pork mixed with peziza, pepper and nuoc mam (fish sauce) looked a bit different and strange so I thought it was worth a try.

And I was right. The hot pastry, which was scooped into a small bowl, was so soft and fine it easily melted in my mouth.

"Making the pastry is a painstaking process," said chef Tran Van Khanh from the Holiday Ha Noi Hotel.

"It takes two hours of constantly stirring the rice flour at a steady pace in a thick pot on top of a small fire to ensure the pastry doesn't burn and curdle," he added.

Difficult as it is to make, the pastry is no more than a small snack that satiates hunger for only a short while.

"In the past, Hanoians made banh duc for their main meals to save rice in times of hunger," said the chef, "It became very common during the great starvation in 1945."

"It is best when served hot in the mornings during cold seasons," he added.

However, it's not easy for visitors to find the pastry in Ha Noi because it is only available in certain locations, said Nguyen Manh Cuong, 29, who lives on Dong Ngac Street.

The easy-to-eat snack afforded enough energy for me to continue my tour of the stalls.

For the main course, I stopped at a bun cha stall because the smell of the cha, (minced pork grilled) was so enticing.

"You can smell the aroma of the grilled pork from a great distance," said Doan Thi Thu, an octogenarian native of Ha Noi who lives on Bach Mai Street.

"Cooks have to fan the charcoal continuously to create a lot of smoke that consumes the pork," she said, "When it is served, the pork looks tender with melted fat marbled through the meat."

Although a big fan of bun chaĂ» and having eaten it many times, Thu did not want to miss the chance to relive her childhood with bun cha served on a flat winnowing basket covered with la dong (phrynium leaves).

Bun (rice vermicelli), rau song (fresh vegetables), pork and fish sauce which make up bun cha are all staple ingredients of Vietnamese food.

"The fish sauce, after being mixed with vinegar, sugar, garlic and pepper, becomes a perfect sweet and sour accompaniment for bun cha," Thu said.

A cup of tao phoĂą, a popular Hanoian streetside drink which is made of tofu served with syrup and ice, is perfect for refreshment. It is cool and sweet.

"I hope Ha Noi will continue to serve lots of yummy food," said Australian John Kis, who has lived in Ha Noi for more than a year, noting that Hanoian food is pleasantly spicy and involves many fresh ingredients. — VNS

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Monday, September 27, 2010

HCMC street ushers in fine dining options

They say that British colonizers left their former ‘assets’ with railways, while the French left bread and coffee. The quip is intended to be derisive, pointing to superior British planning and nation-building. But Ho Chi Minh City’s foodies may well disagree.

This city of seven or so million is thankful for the culinary tradition the French left. Along with the one million or so Chinese immigrants, the southern spicier take on Vietnamese food and the multitude of cuisines that have sprung up around the city over the last decade of rampant economic growth, Ho Chi Minh City has become a Mecca for lovers of fine food.

Among the most popular streets for food lovers in the southern melting pot are the small, narrow and quiet streets of Ngo Van Nam, Le Thanh Ton, Suong Nguyet Anh in District 1 and Nguyen Thi Dieu, Le Ngo Cat and Le Quy Don in District 3.

The secret of their success could well lie in the three features they share, Sai Gon Tiep Thi (Sai Gon Marketing) newspaper reported.

They are all located near downtown but with less traffic and a wide variety of local and international dishes available at countless roadside restaurants, bars and coffee shops.

Le Quy Don is among the latest destinations to enter the list of popular food streets in the southern hub.

Within the last 12 months, countless restaurants, bars and café have been sprung up on the quiet street, luring customers from across the country to the small area for a change of scenery and new dinning experiences.

Opened in 1992, Cay Tre (Bamboo) Restaurant charms customers as a throwback Vietnamese garden villa.

The humble eatery which can serve up to 100 guests a time offers a wide range of traditional Vietnamese food ranging from simple, inexpensive daily treats to fancier dishes like chicken cooked in clay pots and hot pot made from seafood and flowers.

Seafood lovers can also head for Ngoc Suong Restaurant for some of its renowned specialties of fish salad, seafood spring rolls and raw oysters.

“Le Quy Don was a quiet street with little light and few people passing by,” Ngoc Cuong, marketing director of the restaurant, said when recalling when Ngoc Suong first opened its doors in 1996.

Pricey Au Manoir De Khai also found a place in an old villa at the corner of Le Quy Don and Dien Bien Phu Street and serves up well-to-do locals with a premium French dining experience.

Residents living on the street soon found their homes surrounded with a bevy of dinning options, from the most luxurious dishes to bizarre delicacies of ethnic minorities.

More menu options at the street’s eateries also mean new clientele.

A few years ago, most restaurants only attracted businessmen and expats but the venues nowadays are packed with office workers and young, hip locals.

The high concentration eateries and coffee shops on the small streets has also motivated the business owners to look for more menu options, services, new targeted customers and improve the venues’ designs to compete with their next-door rivals.

Nha Toi (My House) Restaurant takes pride in its barbecue dishes while Red Tile Restaurant lures diners with its collection of rare delicacies from rural areas of Cambodia such as mouse and dried fish and catfish from Tonle Sap Lake in Cambodia.

The increasing number of food streets like Le Quy Don is, after all, a part of HCMC’s booming food industry where people are know for their love of food and their willingness to spend to prove it.
 

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Saturday, September 25, 2010

HCMC street ushers in fine dining options

They say that British colonizers left their former ‘assets’ with railways, while the French left bread and coffee. The quip is intended to be derisive, pointing to superior British planning and nation-building. But Ho Chi Minh City’s foodies may well disagree.

This city of seven or so million is thankful for the culinary tradition the French left. Along with the one million or so Chinese immigrants, the southern spicier take on Vietnamese food and the multitude of cuisines that have sprung up around the city over the last decade of rampant economic growth, Ho Chi Minh City has become a Mecca for lovers of fine food.

Among the most popular streets for food lovers in the southern melting pot are the small, narrow and quiet streets of Ngo Van Nam, Le Thanh Ton, Suong Nguyet Anh in District 1 and Nguyen Thi Dieu, Le Ngo Cat and Le Quy Don in District 3.

The secret of their success could well lie in the three features they share, Sai Gon Tiep Thi (Sai Gon Marketing) newspaper reported.

They are all located near downtown but with less traffic and a wide variety of local and international dishes available at countless roadside restaurants, bars and coffee shops.

Le Quy Don is among the latest destinations to enter the list of popular food streets in the southern hub.

Within the last 12 months, countless restaurants, bars and café have been sprung up on the quiet street, luring customers from across the country to the small area for a change of scenery and new dinning experiences.

Opened in 1992, Cay Tre (Bamboo) Restaurant charms customers as a throwback Vietnamese garden villa.

The humble eatery which can serve up to 100 guests a time offers a wide range of traditional Vietnamese food ranging from simple, inexpensive daily treats to fancier dishes like chicken cooked in clay pots and hot pot made from seafood and flowers.

Seafood lovers can also head for Ngoc Suong Restaurant for some of its renowned specialties of fish salad, seafood spring rolls and raw oysters.

“Le Quy Don was a quiet street with little light and few people passing by,” Ngoc Cuong, marketing director of the restaurant, said when recalling when Ngoc Suong first opened its doors in 1996.

Pricey Au Manoir De Khai also found a place in an old villa at the corner of Le Quy Don and Dien Bien Phu Street and serves up well-to-do locals with a premium French dining experience.

Residents living on the street soon found their homes surrounded with a bevy of dinning options, from the most luxurious dishes to bizarre delicacies of ethnic minorities.

More menu options at the street’s eateries also mean new clientele.

A few years ago, most restaurants only attracted businessmen and expats but the venues nowadays are packed with office workers and young, hip locals.

The high concentration eateries and coffee shops on the small streets has also motivated the business owners to look for more menu options, services, new targeted customers and improve the venues’ designs to compete with their next-door rivals.

Nha Toi (My House) Restaurant takes pride in its barbecue dishes while Red Tile Restaurant lures diners with its collection of rare delicacies from rural areas of Cambodia such as mouse and dried fish and catfish from Tonle Sap Lake in Cambodia.

The increasing number of food streets like Le Quy Don is, after all, a part of HCMC’s booming food industry where people are know for their love of food and their willingness to spend to prove it.
 

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Monday, September 6, 2010

Chef on the street

monchay

Geoff Deetz is a busy man. Between his several Black Cat ventures and two new restaurants - Typhoon and Miami - he has opened nine outlets in Ho Chi Minh City in just nine months.

At work, he serves up a tremendous variety of fare that covers a vast swath of culinary traditions: hearty comfort food, spicy Southeast Asian and Central American gulf cuisines and flavorful Vietnamese. It leaves you wondering how Deetz fills up when he’s finally out of the kitchen.

Like most chefs, Deetz craves simplicity. “I look at food all day long, think about it and try to create new meals,” he said. “I don't want to sit down to a complex meal.”

And since he only eats one full meal, somewhere around 11 p.m., this hungry chef finds himself in search of simple, satisfying food.

Street food picks

"I've always been into street food," Deetz said. "I'm a firm believer this is the best way to taste the culture. Street food works for me because it's always there. It's available."

Deetz is a big fan of com tam, also known as broken rice, since it's made from fractured grains. "It's one of my favorite dishes in the world and it's a meal in itself. Com tam is simple but really fulfilling."

A serving of com tam includes a pork chop, a fried egg, a piece of egg cake, pickled vegetables and fried green onions with oil sprinkled on top. Deetz’s favorite com tam vendor is on the southeast corner of Ly Tu Trong and Thu Khoa Huan Street in HCMC’s District 1.

For a fix of banh xeo, Deetz heads straight to Banh Xeo 46A at 46A Dinh Cong Trang, off Hai Ba Trung in District 1. Known as "sizzling cake", banh xeo is a large, pan-fried rice flour crepe filled with pork, shrimp, bean sprouts, lettuce and herbs and finished with fish sauce.

"At Banh Xeo 46A, they just do it better than anybody,” Deetz said. “It's in a busy alley and this is all they do, just sit and make banh xeo all night long."

Deetz also heads down an alley between Vo Van Tan and Nguyen Dinh Chieu, near Cao Thang in HCMC’s District 3 whenever he craves a hearty bowl of Cambodian soup called hu tieu nam vang.

The soup is made with sliced and minced pork, shrimp, a quail egg, baby water celery, pickled garlic, vinegar, herbs and sliced liver (which Deetz doesn't eat, as it ruins the taste for him).

"It's a simple soup usually done with egg and rice noodles,” Deetz said. “You can get it either dry or with broth."

To Deetz's dismay, quail eggs were pulled from hu tieu nam vang during the avian flu scare several years ago and for the most part, haven't reappeared. "It's frustrating,” he said, “because the quail egg made the soup."

Hamdogs and rice cakes

Late night, Deetz heads over to Nhu Lan Bakery at 64-68 Ham Nghi in District 1 for a variation on a traditional hamburger, a sort of hybrid hot dog and hamburger. “It's a very weird thing,” he said. “The bun is sweet, the ketchup is sweet, there's some sort of sour pickle, half of a hot dog and a mini-burger patty all inside a hamburger bun.”

Deetz said it doesn't have a Vietnamese name that he knows of, but it can be found on the bakery's counter. "It's the best thing we have to a Jack in the Box drive-thru."

Banh gio is another favorite found near Nhu Lan. It’s sold by food vendors who walk down the street yelling, "Banh gio!" It's a steamed glutinous, clear rice cake with minced pork, mushroom and a quail egg, all wrapped in a banana leaf.

Sizzling breakfast

When the sun comes up, Deetz prefers to eat an Asian breakfast: beefsteak with pate, meatballs, eggs and French bread (VND35,000 or US$2.05) at Beefsteak Nam Son, 188 Nam Ky Khoi Nghia in District 3. Deetz describes it as a sizzling platter of food served on a large metal plate cooked over fire.

"They crack the eggs, sizzle the steak, throw in the pate, a couple of meatballs, a side of french fries (for an extra VND6,000 or 35 cents) and drop it on the table," Deetz said.

The meal comes with bread and pickles and despite its popularity as a breakfast food, it's served up day and night. "This is a meal I wish I had more time to eat,” sighed Deetz, “because it's really very good."

Durian for dessert

Deetz admits he enjoys an aromatic piece of durian, especially after a tamarind crab dinner. He describes the smell of this thorny fruit as a combination of stinky brie and banana-flavored Now and Later candy, mixed with a chicken that's been in the fridge for two weeks too long. 

Despite that appetizing description, Deetz defends his choice: "Once you put durian in your mouth, you lose the smell and then it's great - it's just getting it past your nose."

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Monday, August 30, 2010

HCMC fest offers good reasons to go vegetarian

banhxeo
Rare delicacies like banh xeo (pancake) from the Mekong Delta are available at the festival
Photo: Phuong Thuy

Kim Tuyen was waiting patiently for half an hour in front of the Hoa Hao Buddhism Organization booth at the Ho Chi Minh City vegetarian food festival last Thursday.

The chefs are making coconut milk and sometimes picking up herbs from a big bowl.

She is happy to wait since she rarely gets the chance to taste authentic banh xeo (pancake) from the Mekong Delta province of Dong Thap.

The chefs arrived in the city last Thursday and only stayed for the duration of the festival at 23-9 Park in District 1 until Sunday.

“I just finished my work nearby and found this festival by chance. I have tried vegetarian banh xeo before and it tasted really good; so I want to eat again today,” Tuyen says.

As two pancakes appear on her table, she looks delighted. “I am a long-term vegetarian. Only my daughter and I are vegetarian, so we eat separately from other family members. Eating food with a lot of vegetables like this make me feel light and healthy.”

The pancake, made on a non-stick pan without using oil, has a bright yellowish coat. It is filled with green peas, bean sprouts, and slices of carrots and tofu, and served with a variety of fresh vegetables and herbs.

An American from California, who introduces himself as just Jeff, says: “Vietnamese use conservative spices and good sauces, which makes the food very tasty.”

Jeff has tried the banh xeo and also tried pizza, skewers, banh chuoi (banana cake) and plans to eat more on the last day of his trip to Vietnam. “Though I’m not a vegetarian, eating this kinds of food makes me feel good. And knowing that the money I paid will go to charity makes me feel much better.”

Besides Vietnamese cuisines, there are also foreign foods like Thai or Indian, contributing to the festival’s variety and color.

At the Indian booth set up by Ashoka, a chain of city-based restaurants, young manager Sumit Sharma says: “Our restaurant serves north Indian food. There are more than 40 dishes in the menu. We have an Indian chef here so people can see how the food is made.” North Indian food is made predominantly from wheat while rice is the staple in the south.

A vegetarian himself, Sumit says: “In Indian, we prefer to cook vegetarian food at home while Vietnamese tend to go to restaurants.” It is no doubt influenced by the fact that a third of Indians are vegetarians and there is a long tradition of not cooking meat at home.

Sumit’s favorite Vietnamese food is pho chay (vegetarian noodle soup). “For the first 10 days after I came to Vietnam, I only ate bread and butter,” he recalls.

“Then I came to work for this Indian restaurant and now I can eat vegetarian food every day.”

Nearby, tasting naan bread with yellow dal, is young English couple Laura and Mundia. The two have been in the city for two months and will become teachers at an international school in September. Laura says though she’s not a vegetarian, she loves vegetables and often visits vegetarian restaurants back home.

“In England, you can only find a maximum of two vegetables in a dish. There are five or six different kinds of herbs and leaves in a Vietnamese dish, which I like,” Mundia says.

Some people chose to go vegan not only for health reasons but also for good causes. Veronika, a young German doctor working for a city hospital, says: “I’m a vegetarian. I gave up eating meat two years ago as a reaction to the cruel animal slaughter and to show respect to the environment.”

But she finds it hard to be a vegetarian in Vietnam. “When I first came here, I ate fruits to survive. Later, I found some vegetarian restaurants from my travel book. Sometimes I go to eat with friends but there is no vegetarian food and I just eat some salads”.

“I hope this event will help promote the vegetarian habit in the country because there are many good reasons to be a vegetarian”.

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Wednesday, August 25, 2010

Greener theme for vegetarian food festival

HCM CITY — A three-day Vegetarian Food Festival will be held for the first time in HCM City at District 1's September 23 Park.

Apart from restaurants, around 80 stalls will feature packaged vegetarian-food producers under the theme For the Sake of Health and the Environment.

The festival starts with a Colours of Vegetarian Food cooking contest on Thurday afternoon, which will be followed by an evening of performances to officially kick off the event.

Other activities include a presentation on the benefits of vegetarianism and a forum on modern vegetarian trends by nutritional and environmental experts who will guide guests on how to prepare healthy, tasty vegetarian meals.

Guests can also show off their cooking skills in the Get in the Kitchen with Celebrities cooking show.

On the occasion of a Buddhist filial piety festival, which falls in the seventh lunar month, the festival also celebrates mothers with a concert and a flower-lantern evening to pray for parents' well-being.

Organised by the HCM City's Association of Enterprises, the festival aims to not only raise public awareness about the importance of vegetarian food to a healthy environment, but also to encourage the public to reduce meat consumption.

The raising of cattle, for example, contributes to global climate change because of the large volume of methane, a greenhouse gas, released by the animals. The organisers said they expected to hold the festival on an annual basis. — VNS

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