Hanoi today is located on the accretion land of the tributary of Red river and Duong river. It appears as the center of the northern plain; therefore, the formation of Hanoi is associated with the formation of Red River delta and the northern plain.
The ancient Hanoi is known since 4000 years ago in the reign of the Hung Kings. It is an ancient land possessed by one of 15 regions of Van Lang country. Based on historical documents and the folklore, Phong Chau land was selected as the capital by the Hung Kings. Capital of Au Lac country is Phong Khe which is currently known as Co Loa - Dong Anh district. Over many years, plain lake has been fertilized by alluvial soil in flood season and gradually became plain. At that time, Co Loa is an alluvial ground and the terrace of the Red River and Ngu Huyen River. Co Loa play functions of both a valley and a dike to prevent flooding periods. In such geographical conditions, Co Loa has a favourable position of a capital. From the beginning, Hanoi is only an ancient village located along the To Lich River. This village was named as Long Do in the reign of Hung Vuong, An Duong Vuong. By the 5th century, the original village of Ha Noi has expanded as a district which was known as Tong Binh in the reign of Tuy King. By Giap Ty year (544), Ly Nam De King, after driving away governors under Luong domination, came to the throne and changed the name of the country as Van Xuan which was based at O Diem Ha Mo (nowadays known as Dan Phuong district) and built bastion with bamboo wood at the estuary of To Lich river which discharges to Nhi Ha river of Giang Khau ward or Ha Khau ward, nowadays know as Cho Gao street - Hoan Kiem.
Turning to the 7th century, Tong Binh became the center of the Tuy dynasty who dominates the whole northern plain. In 621, the Tang Dynasty replaced the Tuy dynasty to build their bastion at Tong Binh where the headquarters of “An nam do ho phu” was based in 679. In the Xth century, the Tong Binh is the main bastion of the apparatus of government domination in the north. Truong Ba Nghi built La Thanh, Truong Chu up to Cao Bien and and To Lich river banks is taken as natural moat. From that, the ancient Hanoi is named as Dai La instead of Tong Binh. After 1000 years of foreign domination, Ngo Quyen seized the power and returned to Co Loa capital. The country was not completely united; therefore, it must be based in Hoa Lu which is located at a hidden position and a terrain of obstacles. In the 3rd independent reign, Ly Cong Uan issued "Chieu thien do" in 1010, clearly stated its advantages as "the position of the capital is selected in consideration of weather conditions, land conditions, universal design and the human for a significant purposes of convenient travelling and prosperity. In 1010, Ly Cong Uan left the capital from Hoa Lu to Dai La and changed the name of the capital as Thang Long. Following the legend, when the King stayed on boat travelling from Hoa Lu to Dai La, a Golden Dragon suddenly appeared on the river and then soar into the sky, which was seen as a good omen and the new name of the capital is Thang Long which means flying dragon.
In 1010 – 1225 period, the country developed on a large scale and the Thang Long capital deserved to a powerful and strong country with commencement of cultural brilliance, known as Thang Long culture. In Mau Than year (1428), Le King came to the throne and Thang Long - Dong Do was still selected as the capital but the capital was named as Dong Kinh (1430). At the time, merchants from the west came, and the name “Dong Kinh” was transcribed into Latin as "Tonquin." In the folk, the "Ke Cho" refers to a common name for Thang Long - Dong Kinh at that time.
Over the reigns of Ly, Tran and Le, Thang Long - Dong Do capital has become the economic, political and cultural center of of Dai Viet country. Thang Long culture presented the culture of Dai Viet from the 11th century to the 15th century. Thang Long is a quintessence of the entire country. After thousands of years of domination of northern empire north and more than 100 years of fighting against the French colonialists and U.S. imperialists, Vietnamese people have the national independence and reunification. The dragon city has strongly developed during the Renaissance and cultural development. From the date of capital liberation (10-10-1954) up to now, Hanoi spent more than 40 years of fighting, building and growing under the leadership of the Party. That day opened a new period for Hanoi on its way of innovation and development. Hanoi has enter national, regional and international integration which promises greater victories and achievements with purposes of prosperous people, strong country, equitable and civilized society. Hanoi today may be compared with a man at the 17th age because it has expanded with thousands of small and medium factories and plants from all different industries. Hanoi capital is entering the period of development and innovation. All social activities are carried out following under the economic axis. But Hanoi today also presents the embodiment of the thousand-year culture and the essence of the country.
The capital of Vietnam has history of thousands of years of civilization. In Hanoi, many famous cultural relics (over 600 temples and pagodas) have been preserved. Although some relics have degraded by time and by the war, there have been still many attractive and famous landscapes in Hanoi. Van Mieu - Quoc Tu Giam which has become a cultural symbol of Hanoi was built in 1070. In 1076, Quoc Tu Giam was built on this land and is the first university of Vietnam. Directed to honor the learning tradition of the country, from the reign of Le Thanh Tong King (1482), the row of Ph.D steles was built and supplemented through exams and contests of the later dynasties. Currently, there are large 82 ones placed on the backs of stone turtles. The quarter near Hoan Kiem Lake has still maintained old architectural patterns along with the prescribed boundaries
of the ancient city of Hanoi. In the early 20th century, Hanoi has only 36 streets which has become part of the ancient quarter. Each street specialized in business of one kind of commodities such as silk, gems, handicrafts vv. The name of each ancient street refers to each ancient craft. Just in the ancient corner, it can easily find restaurants or bars and the animated night market with many fashion items, souvenirs and foods.
West Lake is a familiar place of entertainment of urban residents. The lake covers an area of about 500 ha and is considered to be the largest lake in Hanoi. There are charming temples and pagodas along the lake such as Tay Ho temple, Kim Lien Pagoda. Tourists may have a cruise entertainment or enjoy foods at floating restaurants on the lake. Many large and convenient garden villas with vision towards the lake is attracted by international guests for accommodation.
Cuisine in Hanoi.
Food in Hanoi is the combination of different kinds cuisine. The cuisine in Hanoi is characterized by the way of cooking and enjoying foods of cookers and enjoyers. Each food has different tastes with traditional way of enjoying. It is not only normal food but raised the culinary arts. Hanoi cuisine would have pleased people away from home and the tourists coming Hanoi for the first time.
Cha Ca La Vong
Cha Ca La Vong is the name of a special food in Hanoi. This fish is marinated, then grilled over charcoal and then re-fried in a fat pan. The secret of making this food is held by Doan family at No. 14 Cha Ca street (Hang Son street precedes it) in the old quarter and this food is named by this family.
Fish used for making normal grilled chopped fish is usually fresh fish. This is a fish with little bones and delicious meat. It is made from Anh Vu fish caught at Bach Hac tributary (Tri-Vietnam, Phu Tho). If there is no Lang fish, pimelode or mullet can be used. Only fish meat is taken from two sides of the fish, thinly sliced, marinated with the galingale, saffron, pepper, fish sauce in a proper mixing rate within at least 2 hours, then sandwiched into pairs of bamboo (or a fatted grill). The maker must fan the stove and constantly stir so that both sides are evenly well-done. Just before eating, Preparing food, well-done clamps are brought and grilled chopped fish are poured into boiling fat pan on the stove which is put on a table together with fennel and onion cut into pieces.
Grilled chopped fish should be eaten when it is hot. When eating, each grilled chopped fish is put in bowl by pieces with sprinkled fat on top and eat with rice or noodles, peanut coriandrum sativum, fennel and onion with shrimp paste.
In late 2003, U.S. news firm MSNBC ranked Cha Ca La Vong restaurant in Hanoi at the 5th position in ten places which should be visited together with 9 other famous places and festivals in the world.
Bun cha Hang Manh
Referring to the delicacies of Hanoi, Bun cha should be taken into account. Talking about “Bun cha”, Dac Kim restaurant at No. 1 Hang Manh is well-known and it always refers to “Bun cha Hang Manh”. Bun cha is made in a complicated way through many processing steps. Firsly, the meat used include 2 kinds: chopped meat ball and pieces of meat. Meat must be thoroughly marinated. Grilled meat with the cook’s hands is fragrant and delicious, well-done, soft and brittle.
Sauce is considered the soul of this dish. The sauce is the synchronization of sour, spicy, salty, sweet: the spice must be moderate, not too salty, too sour, adding a little lemon juice helps create the aromatic sauces without intense vinegar. It was greasy & fatty meat, the cool vegetables, the good smelling of the sauce and if one eats the spicy, add some more chilli it will be great.
Taste of Bun cha will be wonderful if eating raw vegetables, including salad, marjoram, perilla, splitted spinach ... The vegetables are carefully selected and by seasons. Clean vegetables make the dish more delicious. Bun cha Hang Manh is one of dishes which present characteristics of culinary culture in the ancient streets of Hanoi.
West lake shrimp cake
There are many quintessence of Hanoians, but perhaps shrimp cake should be taken into account. This dish is made by the ingenuity and gastronomy of elegant people. Nowadays, big restaurants with this dish can be recognized on the Thanh Nien Street.
Shrimp cakes made of shrimps caught from West Lake. These shrimps have the colour of red, delicious meat and good taste. The powder used to make shrimp cake is distilled in a sophisticated way with combination of spices, but the secret of mixing spices is possessed by families who make cakes.
West Lake shrimp cake consists of freshwater shrimp of the west lake covered by flour which is poured into the fatting pan until it is well-done. At that time, the cake bloats and has yellow colour with attractive odor. The cake is small, yellow and in the middle of the cake is the red colour of the shrimp. Shrimp cake is always eaten with special sauce which is sour, sweet and spicy, adding some pickles made from papaya, carrots, chopped pickled in vinegar
Banh cuon Ky Dong
House No. 11 Tong Duy Tan is the place which is specialized in making “Banh cuon” custom rolls for sale to guests from different regions, especially those living in Hanoi. There is a well-known dish known as “Banh cuon Ky Dong” which is made of rice, onions, mushrooms, black mushrooms and pork meat. The kind of rice used for making Banh cuon is called “Gao te” which means ordinary rice. It is delicious and aromatic (not using glutinous rice because it may make the dish become very sticky, which cannot be coated, and easily get torn). Mushrooms and black mushrooms must be cut into pieces and mixed with pork ... all are prepared for the guests to enjoy. When enjoying, it should be reminded to add a few drops of belostomatid oil. If there is a lack of belostomatid oil, 50% of the dish can be considered to be lost!
Banh cuon Thanh Tri
From the north to the south of the country, many regions have rice and Banh cuon, but Banh Cuon Thanh Tri still is more distinctive: each sheet of “Banh cuon” is thin like a layer of smooth silk. Each sheet is covered by little fat and grilled dry onion to create a special taste. The sauce has a special flavor of belostomatid. All help create special characteristics of “Banh cuon Thanh Tri”.
This delicious dish is put into a tiny cup of sauce. When eating, we will realize a perfect combination of all flavour. The good smell of “Banh cuon”, special flavour of the sauce (sour, salt, sweet), and few drops of belostomatid oil again help create a delicious dish. With only a basket, many ladies in Thanh Tri go everywhere to sale this dish. Customers will served everywhere and at any times, even at sidewalks or in alleys. In such selling and eating way, the dish will be enjoyed at full satisfaction and different from other kinds of “Banh cuon”. Thus, referring to Banh cuon Thanh Tri, it will mention a product of folk cuisine art.
Referring to Pho Hanoi, it will be reminded about a kind of noodles in Hanoi. Pho Hanoi has a special and distinct taste which is different from others. Delicious Pho must have three things: beef bones, fish sauce and grilled ginger. Pho Hanoi has sweet taste from fresh beef bones, the aroma of beef meat which is well-done but not touch. The water of noodles is pure and noodles are thin and soft. Just looking at pho dish, the preciseness in eating of Hanoians can be easily realized. A pinch of rice noodles will be washed preliminarily by boiled water and evenly put in the bowl, covering by thin slices of meat, green onion pieces, some vegetables, some thin slices of ginger and chilli red. All colors create a beautiful painting and a wonderful taste which wake the taste and smell of enjoyers. It makes people have the feeling of enjoy something combined by the heaven, earth and human.
Pho Hanoi is made like that, by all normal materials in the life, but it becomes a delicious dish through the exquisite talent of Hanoians.
Com Vong (Green rice snack)
This is one of specialties of Hanoi. It is unknown when people in Vong villages (Tu Liem district, Hanoi) began to make such wonderful and interesting dish. Com Hanoi is really delicious, in which, Com in Vong village is most delicious. Some people said that, in the Vong village, there is a kind of large - size - grained glutinous rice.The rice used for making Com is green from the harvesting time, then it will be cooked, crushed, sifted and winnowed to create such kind of soft and aromatic dish. In blue is the lake that attracts more sticky rice leaf water. The green colour is create by adding a special materials with addition of cooked rice water. This dish is wrapped in a lotus leave to maintain its moist status and keep the good smelling of the lotus leave, making the taste of the dish more interesting. Dry com may be put in sugar water to create cried dish. This kind of dish is also commonly enjoyed by Hanoians.
A little fragrant knotweed and green eryngium and some other ingredients will be evenly put over white noodles. A punch of thin fried egg, a bit of white shredded chicken breast, little thinly sliced lean pork paste, sprinkled shrimp will make the dish. In the middle of the noodle bowl is salted egg yolk, scattered around a few slices of red sausages. All help create something look like a flower with the pistil as the egg slice in the middle. Finally, the bowl is soused with boiled water for eating.
The housewives said Bun thang Hanoi will become a delicious dish with 20 categories of food. Depending on tastes of different people, shrimp sauce may be added with different amounts for creating smelling. Hanoians have considered Bun thang as a speciality of Ha thanh land.
Soya Curd in Mo Village
Soya Curd can be seen in many regions in the country. But the most famous soya curd is soya curd made in Mo Village in Mai Dong. Hanoians have considered soya curd to be a speciality of Hanoi because it is different from other kinds of soya curd: soya curd is not soft and mushy, not hard but still greasy and fatty. Soya Curd in Mo Village has been preserved in families of the village until today. Talking about Mo soya curd, it may refer to fragrant and small pale yellow pieces of soya curd. In spite of being made in a complicated way, it has been acknowledged as the most popular food. With people in Hanoi, regardless of wealth, soya curd is still a familiar dish which is good for health. It is no coincidence that many dishes have relation with soya curd such as “bun dau mam tom”, “dau nuong”. These dishes are named in the list of good foods of Ha Thanh land. With its traditional and famous brand name, Soya Curd in Mo Village has contributed to the cuisine of Hanoi with quintessence obtained through generations. Nowadays, in occasions of spring or festivals, besides drumming of wrestling festival in Mai Dong, there is still the scene of an urged village making soya curd. Making soya curd has also help maintained life for many people.
Trang Tien ice-cream
Located on Trang Tien street, Trang Tien ice-cream was known long time ago in the mind of each Hanoian. With a special flavour and various colour, Trang Tien ice-cream has become an interesting speciality of residents living here. Cold and sweet ice-creams create a special feeling. Trang Tien ice-cream is made of natural ingredients like milk, green pea powder. Its ingredients are simple ones which help create sweet and fragrant ice-creams. Over thousand years, Trang Tien ice-creams on Trang Tien streets with special flavour have attracted many passers-by.
Hung Lang tree has small leaves, round body and grow with clusters. Leaves are deep blue, its stem and veins of leaves have violet colour. The body is fleshy, solid and dark grey. Picking one leave and gently husked, a fragrant smelling can be realized. Hung Lang street is grown at Lang village (Hanoi) a long time a go. Only Lang land can create a special flavour of this tree. In other land, this tree can be planted but it does has such flavour. Among specialties of Hanoi, Hung Lang is known as most interesting one among spice vegetables.
Uoc Le pork pies and sausages
For a long time, pork pies and sausages have appeared in banquets in Tet holiday and weddings of Hanoians. This dish is processed and arranged in a skillful way. This dish can be found in Uoc Le villages, Tan Uoc, Thanh Oai, Hanoi. Once eating this dish, an unforgettable sweet and soft taste can be realized.
The meat used to make pork pies and sausages is cut into pieces and put into a mortar for crushing, then mixed with delicious fish sauce. Lean pork pastes should tightly wrapped by banana leaves which are cleaned by rain water. After being wrapped, it will be put into water and boiled. Depending on size of pork pies and sausages, the boiling duration will be different. It is experienced from Uoc Le people that when boiling, an incense stick with length of the sausage should be burned. After the incense stick is burned fully, pork pies and sausages can be taken out. Lean pork pastes are judged well-done if there is a flapping sound when flapping on the sausages. After cutting the sausages, if the lean pork pastes are pinkish with some holes, they are delicious.
Uoc Le is not only well-known with lean pork paste but also well-known with roasted cinnamon pork. The special flavour of this dish make banquets in Tet holidays of Hanoians become hearty.
Canh oranges and Dien pomelos
Canh oranges and Dien pomelos have become specialties which are planted at Canh and Dien areas in Phu Dien, Minh Khai and Xuan Phuong communes, Tu Liem districts. At these areas, there are areas of hundred of hectares for planting oranges and pomelos. Formerly, Canh oranges and Dien pomelos are valuable trees which are offered to the King. These fruits are often enjoyed by rich persons because of its gently sweet and impressive flavour. Only on these area, do oranges and pomelos have such fragrant smelling and flavour. These fruit have fragrant smelling and the yellow colour of lemons. The more these fruits ripen, the dark red colour they become.
Until now, Canh oranges and Dien pomelos have still become specialties of Ha Thanh land. The harvest of Can oranges always last for one and a half month (from November following Lunar calendar to the Lunar Tet). The harvest of Dien pomelos last longer (until February following Lunar calendar).
Xuan Dinh sapodilla plums
Apart from Canh oranges and Dien pomelos, Xuan Dinh sapodilla plums are considered to the pride and presents which are chosen by Hanoians for their relatives. Xuan Dinh sapodilla plums have a fragrant smelling and flavour which cannot be felt at any other regions. Xuan Dinh sapodilla plums have the shape of olives and the colour of soil. It peels are very thin; therefore, if peels are whittled away so much, it will be a waste. In spite of that, this fruit is very delicious without the feeling of gritty particles at tongue like other sapodilla plums. Sapodilla plums which are planted in other regions will be rounder and bigger with the feeling of gritty particles at tongue. Xuan Dinh sapodilla plums have a special smelling and flavour. These fruits are planted in Xuan Dinh region. Once being cut, it has the colour of bee’s honey. This kind of fruit has create an unforgettable feeling of enjoyers. Those visiting this area always select this fruit as the present for their relatives.
Nem chua in Ve village (Fermented pork roll)
Nem chua can be found in Ve village, Dong Ngac commune, Tu Liem district in suburban area of Hanoi. Nem chua in Ve village is so famous that it can be seen in folk-songs as well as in a legend of a girl in Chem village (nowly known as Thuy Phuong commune, Tu Liem district, Hanoi) getting married with Mr. Khoa who make Nem chua in Ve village. He is poor but hard working and learn very hard; therefore, he got many successes in his career. In spite of passing the exams, he did remember the services and efforts of his wife who work hard all year round to feed him by making Nem chua. Nem in Lang Ve is always known as Nem chua. The main ingredients which are used for making nem chua is fresh pork meat. The pork meat is cut into thin pieces and put into a mortar for crushing. It will be crushed until it does not stick onto the mortar. Meat is taken out from the mortar and mixed with spices, green leaves of guava and sour ferment, then wrapped by banana leave and fermented within 7 – 10 days. If it is well-done, it will has a pink colour, not stick to the leaves and will be delicious. Nem chua in Ve village is wrapped in long shape. When eating, a buttery taste of guava leaves the sourness of ferment and an unforgetable flavour of this speciality can be felt.
Khuong Thuong grilled frog meat
Frog meat will be put in a mortar for crushing and then mixed with spices and chilli, then fried. Finally, we will have an interesting dish. This dish is delicious, nutritious and be a speciality of Khuong Thuong village. The grilled frog meat is delicious but complicated in processing way. Frog meat should be carefully crushed in a mortar, then mixed with spices, chilli, lemon leaves and a little fried shrimp powder. After the cooking oil is boiled, crushed frog meat can be fried. When pieces of frog meat are well-done, they will be bloated and have yellow colour with the green colour of vegetables, red colour of chilli and interesting smell. Frog thighs coated by powder and fried, the whole frog coated by powder and fried, frog browned with chilli are not made so complicatedly as grilled frog meat but they are very delicious.
Bat Trang bamboo shoots and cuttles.
A soup made of bamboo shoots and cuttles is a dish which often appears in Tet holiday and weddings in this traditional village. Preparing ingredients is the most difficult step of this dish. It is required to mobilize many people to make this dish because it must be complicatedly cooked in a long time. Firstly, it is prefered to choose dry bamboo shoots with yellow colour. The best kind is called “Mang vau”. “Mang vau” is splitted in small fibres. The preparation step is hardest and cost much time. One important ingredient of this dish is dry cuttles. Cuttles will be torn into fibres like bamboo shoot fibres, then browned with oil, sugar and salt. The final ingredient of this dish is griskin which will be boiled, cut into small strips and browned with sauce and salt. After preparing all necessary ingredients, all will be poured and browned together with spices, then it will boiled in chicken boiled water until getting well-done. This dish will be delicious or not, that depends on the skill of the cook, from the step of selecting ingredients to the step of adding spices. It must be cooked so as after being poured into a bowl, it will have a yellow colour, sweet taste and fragrant smell in pure water. Brittle bamboo shoot fibres and tough cuttle fibre will make the dish more interesting. This dish has been considered to be a speciality of this traditional village which is well-known by potteries.
Quan Ganh glutinous rice dumpling
Quan Ganh glutinous rice dumpling can be found in Nhi Khe commune, Thuong Tin district where is famous with glutinous rice dumpling. Quan Ganh glutinous rice dumpling has a good smell from steamed glutious rice, green peas and many other flavourings, creating a special flavour of this traditional village.
Steamed glutinous rice is carefully crushed. After getting cold, it will be gripped with green peas inside it in pieces. Peels of green peas will be removed, boiled and let to be cold. It will be mixed with sugar, sesame, scraped coconut to make sweet cake and with oil, pepper to make salty cake. The most unexpected thing is that Quan Ganh glutinous rice dumpling cannot be kept in a long time. It must be used within a day (from the morning to the evening). It does not contain any food preservative substances; therefore, people must spend a sleepless night to make it. Quan Ganh glutinous rice dumpling is always made in 6 ones in 2 phrynium leaves and put in a cool place. One leave is placed longitudinally and the other is placed horizontally. It will be tied by a small bamboo strings. A red printed paper is put at the bottom of it and stands out from the green colour of the phrynium leave. Six ones are separated from each other by a phrynium leave. All are round and white with green peas and refined sugar inside, together with the fatness of Hai Hau large - size - grained glutinous rice and sesame, coconut. All these make a speciality and brand name called Quan Thanh glutinous rice dumpling.
Hang Duong salted and sugared apricot
Shops of salted and sugared apricot have been on Hang Duong streets thousand years ago. Once enjoying this dish, people often think about a complicated and refined cuisine. There are traditional secrets which are difficult to be possessed by those coming from other regions. Fruits like ivy, dracontomelum, tamarind, apricot must be tested for quality from the planting place. Each fruit will be carefully selected. The way of soaking, drying, mixing with sugar, salt ginger, chilli or cinnamon must reasonable to create many dishes. Each dish must have a distinctive flavour of fresh fruits.
At present, Hang Duong salted and sugared apricot have attracted by many foreign tourists. Once eating, there is a cool feeling on the tongue, the sweet taste of sugard and salty taste of salt, the hot and fragrant of ginger and special smell of fresh fruits. This dish has attracted by many foreign tourists. Currently, there are only some families make this dish on Hang Duong street, but this speciality has been attracted by many people and contributed to the special characteristics of Hanoians.
Ngu Xa Pho cuon
Ngu Xa is a traditional village along West Lake and famous with casted bronze. The landscape in this area is peaceful like in the countryside. Being located in the center of Hanoi, this traditional village’s trace has disappeared and been replaced by a street with “Pho cuon” dish. Ingredients of Pho cuon are very simple. The noodles is made in big sheets, white and tough, rolled with browned beef meat together with little vegetables. This dish may be enjoyed with sauce of chilli, vinegar and green papaw. It will be wonderful.
Phu Nhi rice cake – speciality of Doai region
Visiting Phu Nhi (Phu Thinh ward, Son Tay town) in the morning, the visitors will enjoy one speciality which present traditional characteristics of Doai native land. That is rice cake. Ingredients used to make rice cake include: ordinary rice, pork meat, fried onion, black mushrooms, spices, phrynium leaves, splitted bamboo string. Rice is grinded into powder and soaked into water in 3-4 days. During this step, water should be constantly changed so that the powder will get fine but not sour and flabby. This step will require the scrupulousness and dexterity of makers. The rice cake will be most delicious if enjoy it just after being taken out it is when eating hot from the pot. This dish will be more delicious if adding some onion and enjoying with sauce. But it is still interesting when enjoying when it is cold because the acrid and cool flavour of lime water and the buttery taste of onion and oil can be realized. Once eating it, we will want to eat more.
Phu Nhi rice cake has become a famour dish of Son Tay town and its adjacent areas. Visitors can enjoy this dish in mornings and in daily meals. Phu Nhi rice cake has been a speciality which is given to visitors from different regions.
Huong pagoda’s Rau Sang (a kind of vegetable in Huong pagoda).
Rau Sang (or seasoning tree or called “Rau ngot”) belons to wood specy which grows at mountain walls and rapidly grow up under the sun light. This kind of vegetable has a fragrant flavour which can be seen no where else.
Not as same as other vegetables the leaves of which can be taken after one or two days of planting, leaves of Rau Sang can be taken after at least 3-5 years of planting and its harvest can be obtained in great quantity after ten years of planting. This is a valuable and rare spicy which is delicious and nutritious. It is also good for health and useful in treating diseases.
Sang fruit has oval shape and is as big as the oleaster. When it ripens, it will has dark yellow and the flavor as of bee’s honey. If the core of this fruit may be stewed with bones, there will be a delicious dish. Those who visit Huong pagoda always choose Rau Sang as presents for their relatives.
Cu Da soy sauce
Cu Da village, Cu Khe commune, Thanh Oai district, Hanoi is a famous region with its soy sauce. Making soy sauce is the most traditional job which has been maintained by many families here.
Many ingredients are selected to make soy sauce, including: glutinous rice, soybean, rain water and white salt.
The fabricating process is made manually without any additives; therefore, Cu Da soy sauce has a special flavour which can not be obtained at any places. After being made, the soy sauce is kept in a big jar. The longer time it is kept in the jar, the more delicious it is. This soy sauce can be added in cooking fish or simmering meat depending on dishes and hobbies of each person.
Although it is only a sauce, but it is made by experiences of makers in Cu Da and the processing way of this sauce has passed from generation to generation.