SugarHead

Vietnamese Yogurt-Vinamilk

ChrisBliss — Sun, 16 Jun 2013 07:14:50 +0000

Growing up in Switzerland, the land of good milk, yogurts and cheeses, yogurt was always a part of my diet. I just love yogurts and I believe we in Switzerland have some of the best in the world. It surprised me however to find some of the best tasting yogurts in Asia, not particularly know for its diary industry. Here in Vietnam, Vinamilk is producing some fantastic plain and lightly sweetened yogurts I started to love and consume a mass. The texture is almost like a jellified Panna Cotta feel; very light and lightly sweetened. One can buy those yogurts almost on every corner, every Pop & Mom store at least stocks some variety of these yogurts, as they are very cheap in price. I like my yogurt with seasonal fruits but my favorite must be with Mangoes or even Passion Fruit pulp. Vinamilk http://www.vinamilk.com.vn/ENG

Vietnamese Seafood Adventure-Long Son

ChrisBliss — Wed, 01 May 2013 05:51:52 +0000

Vietnam has a long coastline, stretching from the Mekong Delta way up to the border of China in Hai Ninh. No wonder there is an abundance of seafood pulled each day and night to shore. In addition there are fish farms and oyster farms dotted all over the south to meet the local demand of fresh seafood. One such place is on the Ong Beng river in Long Son, Ba Ria-Vung Tau, a 45-minute drive from Vung Tau.

Butter Oyster with scallion

I joined a couple of Vietnamese friends one afternoon for a late seafood lunch on the Ong Beng River, where some fish and oyster farms were located. The floating restaurant, “Duc Nho” was apparently the best in the region for its fresh seafood and relaxing atmosphere. Arriving with our bikes at the small fishing village, a boat got us over the river to the restaurant were we sat down on cushioned floors and low tables dressed in table cloth.

Vietnamese family at lunch

Right away beer glasses were placed on the tables even before we sat down. The beer of course arrived warm like usual in Vietnam; one drinks beer with junks of ice! The whole process in ordering the food was informal, as long one speaks Vietnamese. First to arrive was a mix seafood rice, bright yellow in color and fragrant. It seems this was the first course in our journey, followed by the fist size oysters with scallion and butter.

Sweet Prawns

Next served were prawns, so sweet and fresh, balanced only with pepper-salt with limejuice. I am not a big fan of peeling prawns but luckily others did this job, so I was left to enjoy without actually having to peel them.

Mao

The final dish was a Frog Fish called “Babh Mao”, grilled and sweet in flesh, served with lots of greens and herbs. Since this fish grows to about 3-4 kilogram; be prepared to pay VND 200K for each Kg.

Serving station-informal

Damage is done!

The whole place is very popular for Vietnamese families and be prepared to find entire tribes spending a whole day eating there. At times it can be noisy, especially when the men get drunk, the kids running around and the wife’s engage in loud conversations! Its informal, its lively, its relaxing at the same time and when all is eaten; just hang in a hammock and let the breeze from the river get you to sleep for a couple of hours.

Informal Dining?!

Fantastic Noodles – My Tuoi Sinh Doi

ChrisBliss — Sun, 14 Apr 2013 07:25:28 +0000

I am a big fan of noodles and pasta and I understand others do share the same passion here in Asia and elsewhere in the world, especially in Italy. I started to love noodles while living in Tokyo with its wide variety of Ramen, Soba and Udon noodles. There, most restaurants prepare their own noodles with great pride and customer flock to such special places who serve a special dish or noodle. I could never understand why someone would travel 30 minutes or more to get a special Udon dish served when you just can go around the corner and get a quick fix. Well, while living in Japan and Thailand that is exactly what I was doing; I knew where to get the best cold Soba in Kyoto, the best Udon in Shinjuku, Tokyo and the best Ramen in Bangkok.

Famous Pasta Machine Anno 1965

Owner Mr. Thanh

Here in Vietnam, in particular in Vung Tau I was introduced to a place where the owner family is preparing their own noodles from scratch with great pride. People come from all over to this small restaurant, which opens only until 11am and re-opens at 5pm until 10pm. I would never have found this place on my own; it does look like every other shop from the outside. Again, its not the restaurant it self which makes the culinary difference, it is how the noodles are prepared and that is exactly what Mr. Thanh and his family is doing.

Early morning, well before his first customer are coming, he prepares the dough with a Japanese Wheat Flour, fresh eggs and a little oil. He then works the pasta dough on an old Pasta machine from the year 1965 and cuts it to fine strands of fresh angel pasta. This process is done on a precise regiment and surely; it shows in the bowl. The noodles are blanched for a very short time, therefore are still having a bite and crunch and served with fried onion and garlic in a bowl. There are chicken, pork or beef versions and combinations of those ingredients. With the bowl of noodles one gets a bowl of hot steaming broth of mushroom, vegetables. Mr. Thanh is very particular how his customers enjoy his dishes and is very helpful to explain how it’s done the right way. However I noticed that locals had their own preference by blending the broth with the noodles and condiments. Not often I came across such a great tasting dish and simple as it may sound; its all in its preparation of the noodles. Sure, the accompanied broth is of equal quality but people come for the noodles and so I. Breakfast and dinner that is, for 35’000 VN Dong a surely inexpensive meal. My Tuoi Sinh Doi Noodle House, So 6 Ly Tu Trong, Vung Tau, Vietnam, Open Daily from 6am – 11am & 5pm – 10pm