𝐃𝐮𝐫𝐢𝐚𝐧 𝐝𝐢𝐬𝐡𝐞𝐬 𝐭𝐨 𝐚𝐝𝐝 𝐭𝐨 𝐲𝐨𝐮𝐫 𝐛𝐮𝐜𝐤𝐞𝐭 𝐥𝐢𝐬𝐭
Maybe you want to try something new, or maybe your country does not have the fresh fruit – either way, here are Vietnam’s best dishes and desserts made from durian. Banh dua sau rieng – Coconut cake with durian Banh dua, or coconut cake, is a Teochew (Singaporean-Chinese) cuisine that many people in Saigon associate with their childhoods. The ingredients for the durian version are quite simple: flour, eggs, granulated sugar, coconut, and durian filling. Coconut cake with durian is one of the most intriguing flavors available. The flat, circular cake is 20 centimeters in diameter. It has a thin, light-brown crust. The green cake with white shredded coconut flesh is particularly eye-catching when you cut the cake into pieces. The coconut cake is soft, spongy, not too sweet, and buttery. You can find the cake at Banh dua Tan Da shop at 45 Tan Da Street in District 5, Ho Chi Minh City. The price of the durian-filled coconut cake is VND75,000 ($3.18). The shop has fillings such as coconut, ca dé (made from eggs, coconut milk, fresh milk, sugar), durian, peanut butter, buttermilk, and sugar butter. Banh tieu sau rieng – Sesame hollow donuts with durian Banh tieu, or sesame hollow donuts, is a popular snack in the south, familiar to many people by the cries of street vendors cycling around the city. The main ingredients for the donuts are flour, baking powder, sugar, salt, roasted white sesame seeds, and a little vanilla extract. The dough is cut into equal parts, and then deep fried in hot oil. At 133 Ha Ton Quyen Street in HCMC, you can find a sesame hollow donuts cart selling this pastry with durian filling. Sesame hollow donuts are not as sweet as other pastries. The puffy golden brown donut has a crispy crust with the subtle aroma of sesame and a fragrant durian filling. The price of a sesame hollow donut with durian filling is VND7,000 (30 cents) per cake. Kem bo sau rieng – Avocado durian ice cream Avocado durian ice cream is exactly the perfect blend of the flavors of the two fruits. The combination creates a delicious treat for those who love sweets. This cuisine is believed to have originated in the southern beach town Vung Tau as an upgraded version of the already famous avocado ice cream. A finely blended avocado smoothie is served with a scoop of coconut ice cream, topped with dried coconut, grated fresh copra, and of course, a piece of durian. The creamy taste of avocado combines with the sweet and custardy taste of durian. Mixed with coconut ice cream, everything seems to melt in your mouth. This delicious treat can be found at numerous dessert shops in HCMC. A cup of avocado ice cream with durian is about VND50,000 ($2.12). Che sau – Durian sweet beverage Che sau, a durian-flavored sweet beverage, contains condensed milk, coconut milk, and several varieties of jelly in addition to the core durian ingredient. A mix of all the different sweet ingredients manages to soothe the scent of the durian and turn it into a delightful dessert. This sweet beverage is a popular treat in Da Nang City. One of the most well-known stores that sells this dessert is Che sau Lien in Da Nang. But you can still enjoy this cold treat in Hanoi or Saigon, as it has become a favorite trendy food over the years. The price of durian sweet beverage is about VND30,000 ($1.27) per serving. Xoi sau rieng – Durian sticky rice Sticky rice is a popular and well-known dish among Vietnamese people. It is not only a staple breakfast item, but it is also a must-have meal for important events such as Lunar New Year, weddings, and death anniversaries. Sticky rice can be eaten with a variety of toppings depending on the region, making it a versatile cuisine ideal for people of all ages. One of the Mekong Delta’s specialties is sticky rice cooked with durian. The ingredients used to cook this sticky rice dish are quite simple, just glutinous rice, coconut milk and durian. When the rice has been cooked, it is combined with coconut milk and a pinch of salt. Durian paste is created by boiling coconut milk and then adding durian meat, and sugar. The sticky rice and durian paste will then be combined. The end product is soft and has a distinct durian scent with a touch of coconut milk. Green beans are sometimes added to the rice to increase the softness and fattiness of the meal. Durian sticky rice may be purchased at Xoi Ha Dung at 77 Ton That Dam Street in District 1, HCMC. Nuoc mia sau rieng – Sugarcane juice with durian A recent addition to the famous Vietnamese beverage nuoc mia is sugarcane juice with durian. Fresh durian is gently mashed into a fine paste before being added to sugarcane juice. In addition, green bean paste and a little coconut milk are added to the glass. The drink is well-balanced, not too sweet, and retains the tastes of sugarcane and durian. This special beverage is now available in both Saigon and Hanoi. A cup of sugarcane juice with durian is around VND15,000 (64 cents) Sau rieng nuong – Grilled durian Locals in the central province of Dak Lak prepare durian in a variety of wonderful ways. One of the most popular is grilling the whole fruit over charcoal. After about 15 minutes of roasting on the charcoal burner, the durian shell breaks open on its own, revealing the hot and delicious durian flesh. Grilled durian tastes like grilled sweet potatoes When grilled, the sweetness deepens, and the flesh takes on the flavor and scent of baked sweet potatoes. The durian aroma has softened and is no longer as strong as it once was. The flesh is tender and on the verge of melting. You can try to recreate this dish at home by wrapping each piece of durian flesh in tin foil and grilling
𝟕 𝐕𝐢𝐞𝐭𝐧𝐚𝐦𝐞𝐬𝐞 𝐬𝐨𝐮𝐩𝐬 𝐚𝐦𝐨𝐧𝐠 𝐒𝐨𝐮𝐭𝐡𝐞𝐚𝐬𝐭 𝐀𝐬𝐢𝐚’𝐬 𝐛𝐞𝐬𝐭
International cuisine magazine TasteAtlas has released a list of the 50 best soups in Southeast Asia and Vietnam has seven representatives in the ranking. Bun oc (snail noodle soup) is a specialty in Hanoi where it is usually prepared with freshwater snails that are combined with a tomato-based broth. The broth is made from stewed bones, tomatoes, and other ingredients. The dish includes rice vermicelli noodles, fish cakes, fried tofu, sliced scallions, fried shallots and cilantro. In Hanoi, snail noodle soup can be served in two different ways: in a broth called “hot snail noodles” or with a broth in a separate bowl called “cold snail noodles,” which are eaten by dipping the noodles in the broth. Lime wedges, shrimp paste, and chili sauce are optional. TasteAtlas recommended some addresses to try the dish, including Giang’s stall in Hanoi’s Old Quarter, Madam Luong’s stall on Khuong Thuong Street and Thanh Hai’s stall on Ky Dong Street in HCMC. Photo by Bui Thuy Canh chua ca (Vietnamese sweet and sour soup with fish) originates from the Mekong Delta and has become a part of daily meals in southern Vietnam. The soup is usually made with a tamarind-based broth, chunks of pineapple, tomatoes, okra, bean sprouts, and other vegetables. Most varieties are prepared with catfish, but some versions use carp, snakehead fish, eel, or salmon. In Mekong Delta restaurants, the soup is always served with white rice and ca kho to (Vietnamese braised fish in clay pot). Photo by Khanh Thien Bun mam is a noodle soup that uses the highly pungent mam, a fermented fish/shrimp paste as its base. The dish was originally from Cambodia, where the broth was made from mam bo hoc – Cambodian fermented fish sauce. However, locals have substituted it with fish sauce. The type of fish and fish sauce used varies by region. Spirit fish, gourami fish, or naked catfish are all common in the Mekong Delta, particularly in the commercial hub of Can Tho as well as in Tra Vinh, Soc Trang, Bac Lieu, and An Giang provinces, which are near to Cambodia. To further enhance the flavor of the dish, shrimp, squids, and roasted pork are added. The soup is served with herbs including water lilies, banana flower, water spinach and a small bowl of dipping sauce with lemon juice and minced chili and lemongrass. On a tour of the Mekong Delta, you can savor a bowl of bun mam in Chau Doc Market or street-side restaurants at the foot of Sam Mountain in An Giang near the Cambodian border. Photo by Khanh Thien Banh canh, Vietnamese thick noodle soup, is said to originate from the southern province of Tay Ninh near the Cambodian border. The thick noodles are made from tapioca or rice flour and the dish has different kinds of variations such as with pork, snakehead fish or crab, shrimp and other seafood. “This noodle soup is usually thicker than other Vietnamese soups and the base is typically made from pork bones or sometimes chicken. It’s seasoned with sugar, salt, and fish sauce,” according to TasteAtlas. In central tourist hubs such as Nha Trang and Phu Yen, banh canh with fish cakes are also a popular breakfast. A bowl of noodles with fish cakes is usually served as a small snack with fried and steamed fish cakes, and costs around VND15,000 (7 cents). In Saigon, the dish is sold in many wet markets and on the streets but usually without the fish roe. Photo by Cao Ly Bun rieu cua (tomato and crab noodle soup) originates from northern Vietnam. The dish is a vermicelli soup with a tomato-based broth made by slowly simmering pork or chicken bone. The key protein component of this soup is the crab meat mixture made of freshwater mini crabs, pork and egg that is almost like a patty. This soup combines lots of ingredients like fried tofu, prawn, crab meat, pig’s blood pudding, bean sprouts and fresh Vietnamese herbs such as perilla and cilantro. Though its origin is in northern Vietnam, you can easily bump into a bun rieu food stall anywhere around the country. In HCMC, you can try the dish on Nguyen Canh Chan Street or Ganh’s stall while the stall at 11 Hang Bac Street is a famous place in Hanoi that serves the dish. Photo by Thanh Thoa Pho ga (chicken noodle soup) is a traditional Vietnamese pho variety made with chicken. The broth is much lighter and clearer than the one found in other beef noodle soup versions. Other ingredients used in the preparation of chicken noodle soup often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs cannot be missed. A bowl of chicken noodle soup costs from VND30,000-VND50,000. Photo by Giang Huy Bun bo Hue, or Hue beef noodle soup, is a specialty of the former imperial capital in central Vietnam, where it was invented. The broth requires both pork and beef bones to be boiled with a generous dose of lemongrass, sugar, annatto, and shrimp paste. Vendors then add various things like sliced brisket, crab balls and meatballs. When served, the dish is garnished with a tangle of vegetables like lime, scallion, cilantro, banana blossoms, mint, basil, and Vietnamese coriander. In Hue, tourists can savor the dish at food stalls in Dong Ba Market or Kim Chau Restaurant which was praised by late celebrity chef Anthony Bourdain. Photo by Kim OanhVia Vnexpress CONTACT USZalo/Hotline: (+84) 899 220 987Youtube: https://www.youtube.com/@saigonbiketours2022 Facebook: https://www.facebook.com/Saigonbiketours2022
𝐕𝐢𝐞𝐭𝐧𝐚𝐦 𝐡𝐚𝐬 𝐨𝐧𝐞 𝐨𝐟 𝐰𝐨𝐫𝐥𝐝’𝐬 𝟏𝟎 𝐛𝐞𝐬𝐭 𝐬𝐭𝐞𝐰𝐬: 𝐓𝐚𝐬𝐭𝐞𝐀𝐭𝐥𝐚𝐬
International cuisine magazine TasteAtlas has listed bo kho (Vietnamese beef stew), a popular breakfast in the south, one of world’s 10 best stews. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all simmered in a spicy broth. The stew is garnished with chopped green onions, coriander and onions and is always served with banh mi (Vietnamese baguette) or hu tiu (rice vermicelli). A bowl of bo kho costs around VND50,000 ($2.13). “In rural areas of Vietnam, the stew is usually much spicier than in urban areas,” according to TasteAtlas experts. Thailand’s phanaeng, a type of red Thai curry, was the world’s best rated stew, followed by Kare (Japanese-style curry) and China’s Sichuan hotpot. Via Vnexpress CONTACT USZalo/Hotline: (+84) 899 220 987Youtube: https://www.youtube.com/@saigonbiketours2022 Facebook: https://www.facebook.com/Saigonbiketours2022
Saigon’s Notre Dame Cathedral after 6 years of restoration
The repair of the Notre Dame Cathedral in Saigon is 50% complete and expected to last until 2027. The walls have been cleaned, and part of the roof has been replaced. The Notre Dame Basilica of Saigon in District 1 has been undergoing renovations for the past six years. Initially, it was anticipated that the project would be finished this year. However, the Covid-19 pandemic created supply problems from Europe and drove up costs by 30–40% because it lasted for more than two years. Father Ignatio Ho Van Xuan, leader of the restoration department, said, “When re-evaluating with the restoration unit from Belgium, we agreed that the restoration process cannot be rushed but needs to be done very carefully to ensure the longevity of the church.” In contrast to 2017, a fence around three meters high now encircles the whole church. For restoration purposes, a 60-meter-high scaffolding was installed on the front side of the structure. Jules Bourard, a French architect, built the church. Construction began in 1877 and took three years to complete. The Notre Dame Basilica of Saigon was classified as a Basilica by the Vatican since 1959. One of the first sections to be rebuilt is the tile roof system. Even though only a portion of the roof has been repaired, the church’s roof now looks much better than it did six years ago. Priest Ho Van Xuan says that because all of the segments are connected, which means they must be restored simultaneously, none of them have been fully restored as of yet. The parts that are too severely damaged will be replaced, while the undamaged parts will be maintained. Two bell towers and two zinc towers are the main areas of attention for the contractor. Numerous blocks of Pierre de Paris limestone that have been eroded and damaged may be seen on each of the towers’ four corners. Each block is around 4 tons in weight. The contractor has to divide each block into 500-kilogram smaller blocks before being removed mechanically. The restoration board chose to use a substitute stone known as Pierre de Massengis after conferring with specialists. This kind of stone is tougher and looks much better. Ordered from France, the stones will then be transported to a factory in Belgium where they will be modeled to resemble the original stone blocks. The imported stone blocks weigh close to 90 tons in total. Part of the replacement stones have already been brought up to the tower. The zinc tower is enclosed by scaffolding. Over the course of 140 years, many of the roofing sheets have been oxidized and corroded. The new Azengar plus zinc panels will be used to re-roof these two towers. Two crosses were taken down from the church’s roof in the beginning of March and sent to Belgium for restoration. After a lengthy period of time, the two 127-year-old crosses were corroded. The crosses are more than 1.8 meters wide, almost 4 meters tall, and weigh 600 kilos. Photo courtesy of the Ho Chi Minh City Roman Catholic Archdiocese Via Vnexpress CONTACT USZalo/Hotline: (+84) 899 220 987Youtube: https://www.youtube.com/@saigonbiketours2022 Facebook: https://www.facebook.com/Saigonbiketours2022