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Hanoi dishes recognized as Asian records

Wed, 29 Apr 2015 . Last updated Mon, 01 Jun 2015 14:27

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Some said that Vietnam is the kitchen of the world, which shows the diversity of Vietnamese cuisine. In 2013, the Asian Record Organization has recognized 12 Vietnamese dishes as Asian records. Among those 12 dishes, there are 3 Hanoi dishes.

In 2010, Vietkings began seeking Vietnamese cuisine records and submitting them to world record organizations to introduce Vietnamese cuisine to the world. 12 Vietnamese dishes which were recognized as Asian records by the Asian Record Organization include Pho (Noodle soup) – Hanoi, Bun Cha (Noodle and barbecue pork) – Hanoi, Bun Thang (Thang noodle soup) – Hanoi, Banh Da Cua Haiphong (Haiphong fried crab meal with vermicelli), Com Chay Ninh Binh (Ninh Binh crispy rice cracker), Mien Luon Nghe An (Nghe An vermicelli with eel), Bun Bo Hue (Hue spicy beef noodle soup), Mi Quang (Quang noodle), Pho Kho Gia Lai (Gia Lai dry noodle), Banh Khot Vung Tau (Vung Tau small shrimp fried pancake), Goi Cuon Saigon (Saigon spring roll), Com Tam Saigon (Saigon broken rice).

Many delicious dishes of Vietnam originate from Hanoi and Hanoi’s cuisine is voted as one of the most wonderful cuisines in the world. Visitors can find Hanoi’s famous dishes in the streets. Especially, the Old Quarter is likened to a paradise for cuisine lovers.

When we mention Hanoi, we cannot but mention Pho. Pho stands 28th among the world’s 50 best foods, according to CNNGo. CNN says “As the birthplace of pho, Hanoi is ground zero for the fragrant rice noodle soup served with fresh herbs that has become popular all over the world”. Two variations are most popular: pho ga (with chicken) and pho bo (with beef). Pho is traditionally served as a breakfast food, so you’ll find pho sellers all over the city from before dawn to mid-morning.

Pho is not served with other dishes. In making Pho, preparing the broth is the most important stage. The broth is made from bones and Pho tastes better when it is served with slices of onions, pepper, slices of lemons. All combine with one another to create a delicious bowl of Pho. They often eat Pho when it is hot. Hanoians eat Pho with small pieces of “quay”. However, to have a delicious bowls of Pho, it depends on the experience and secrets of the cooks.

The long story of Pho is written by talented cooks. One of them is Thin in Lo Duc street. Pho Thin has become a famous brand. There is only one kind of Pho Thin. Beef in Pho Thin is stir-fried beef. And the broth is greasy. Each bowl becomes more eye-catching with some slices of onion on it. Although there are many brands of Pho in Hanoi, Pho Thin still has its own attraction.

Hanoi is famous for its 36 streets. And Hanoians are proud of their tasty dishes including Bun Thang. There are many places which sell Bun Thang in Hanoi. However, the most famous ones include D2 Giang Vo, Hang Luoc, Lieu Giai, Cau Go, Hang Hom, etc. Bun Thang in eacj place has its own flavor. It requires a cook to be very meticulous in making Bun Thang and a diner to know how to enjoy it. Making Bun Thang is a complicated process.

What does Thang mean? Thang is said to be Canh (Soup) and Bun Thang is Noodle soup with a special broth. The broth is made from chicken bones, pig bones and dried shrimps. The broth must be clear. A bowl of Bun Thang consists of noodles, thin slices of omelette, chicken slices, a slice of lean pork paste and herbs. Bun Thang tastes better when it is served with shrimp paste. Bun Thang is a combination of many spices. Without a spice, the dish will lose its inherent flavor. When you come to Hanoi, don’t forget to enjoy Bun Thang to feel the subtlety of local cuisine.

Located in the crowded Duong Thanh Street, this Bun Cha shop has existed for 40 years. It becomes an indispensable culinary address in guide books of Hanoi. Hanoians are in the habit of eating Bun Cha. This dish may be an alternative to lunch at home. Making Bun Cha is not as complicated as making Bun Thang. The dish consists of a plate of noodles, a plate of roasted pork and a bowl of sauce. Diners can also add herb vegetables. Pieces of pork are slices or pastes. Not all parts of a pig can be used for making Bun Cha. Pork is neither too lean nor too fat. After being spiced, pieces of pork are roasted. Bun Cha with its own flavor is popular with not only Vietnamese people but also foreign visitors.

With its culinary diversity, Hanoi has been making its cuisine an attraction to develop its tourism. We can believe that in the near future, Vietnam will become the kitchen of the world as Philip Kohler said.


Source: VTC10 - NETVIET

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