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Vietnam Food & Drink

Vietnamese Tea
The Vietnamese are in love with this thing called tea. They drink it everywhere and at any time: at formal meetings, after meals, at weddings and funerals. They place it on altars as an offering to their ancestors. But tea drinking is not a recent trend in Viet Nam. It has an ancient history, though it remains as important to the Vietnamese today as it was in the past.
Moon Cakes
These are a sweet specialty found throughout Viet Nam in Mid-Autumn. If a cake is perfectly made, one can finish the entire treat without feeling bloated. If not. then even one slice can seem too much. The recipe determines how delicious, rich, or soft a cake is and how long it will last without spoiling.
RICE - Vietnameses main food
Rice is so important in Vietnamese society that it has been called the essence of its culture. It is almost impossible for Vietnamese to imagine a meal without rice.
Rice has many links to various aspects of Vietnamese life and culture ranging from folklore, festivals, and family rituals to the arts and specific rice-based foods such as rice wine (Ruou Nep) and rice cakes (Banh Chung, Banh U), as well as the actual grain and its stalks.
Historically, wet rice cultivation was a labor-intensive task that could not be accomplished easily. As a result, families pooled their labor. They also shared their water resources and irrigation facilities. Typically, irrigation arrangements called for water to run downhill, linking all the surrounding families in their shared destiny of communal resource usage. Further, people lived in houses clustered together and depended heavily upon each other since the rice was usually planted on the same day after several days of watering. This necessitated an emphasis on group interests, the enhancement of skills in group decision-making and the avoidance of friction between families who would be neighbors and workmates for generations.
This historic commitment to group harmony, a hallmark of the original culture of rice, echoes today and continues to shape group consciousness
Fish Sauce

Fish sauce is to Vietnamese cooking what salt is to Western and soy sauce to Chinese cooking. Fish sauce is used as a condiment and flavoring. It is included in practically all recipes.
Raw material of making fish sauce is fish. Only the fresh anchovy fish makes the good quality fish sauce that is clear in color and good smell. Popular throughout Southeast Asia, fish sauce can also be any of various mixtures based on the liquid from salted, fermented fish. This extremely pungent, strong-flavored and salty liquid can range in color from ochre to deep brown. For the pure fish sauce, fresh anchovy fish sauce is selected and mixed with salt by using Vietnamese own traditional process. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced.
The unique characteristic of fish sauce is salty flavor and fishy smell. One interesting characteristic of fish sauce is that it loses its fishy odor once it is mixed in with other ingredients. It is commonly used as seasoning for cooking and dipping seafood and other Vietnamese foods.
The two towns most noted for their fish sauce are Phu Quoc and Phan Thiet. On the label, the "nhi" signifies the highest quality.
Flavors of Hoian
Early in the morning, the cries of various food vendors drift along the narrow streets of Hoi An, a quaint, riverside town in central Vietnam.
Hanoi Lakesides cafe
The only thing a cafe must ultimately do is serve coffee and light fere worthy of your patronage, as the sign promises. Trusted Hanoi spots of this genre include "La Place, " "Au Lie, " and "Cafe Mocha." And then there is ambiance - indispensable and wholly particular to the mood. Enter Hanois lakeside cafes for a taste of quality cushioned In ambiance. 
Hue Tea
Tea drinking is an age-old habit in many parts of the world. Different people at different times have their own ways of drinking tea. But consuming tea is not only a way to quench ones thirst: for some, it is an art form and a religious practice. In Viet Nam, as well as in certain other countries, tea has long been a part of traditional medicine and philosophy; and today remains a noble pastime, requiring much time and patience to perfect.
Poiled rice and pork cakes - Banh Chung and banh tet
This is special food for Tet in Vietnam
Boiled rice and pork cakes are usually cooked 2-3 days before Tet. Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled.
Soak some green beans overnight in water to soften. Drain, rub and clean to remove the skin, and leave to dry. Next, cook the beans in a steamer and grind. Form into balls the size of tennis balls.
Soak some glutinous rice overnight. Clean and rinse. Mix with a little salt. Cut fresh pork meat (lean or fat, according to personal taste) into 2cm strips. Mix with salt, fish sauce and pepper, and leave for about one hour.
Clean dong leaves (leaves from arrowroot) and place them over each other to form a cross. Place an amount of rice in the centre of the leaves. Shape into a square (the southern version is in a circle). Press a "ball" of green bean on top. Then, add 1-2 pieces of marinated pork, then more green bean, and finally rice. Press firmly into a compact square and wrap the leaves over to cover the cake completely. Tie with bamboo strings. Place in a large pot of boiling water and boil overnight. Squeeze the moisture out by placing it in a colander with a heavy object on top.
To serve, untie and open the leaves. Invert on a plate and cut into pieces using the bamboo strings, not a knife. Serve cold.
Wi-Fi Coffee
Located in a quiet quarter, I-Fone has not only coffee but also mobile phone and internet services. This is why it is called "the three-in-one rendezvous".
You e visiting Vietnam and want to phone your relatives, friends or partners but your mobile phone is not compatible with the networks in Ho Chi Minh City not only to make international phone calls but also to relax.
There you can sip coffee while using the internet to chat with friends, check mail and search information.
The coffee shops technicians are able to satisfy guests demand on decoding mobile phone software and installing compatible software. They can also give advice on how to use fully the very latest cell phones, whether that means simply adding more ring tones or downloading images for use as screen savers. All this is free of charge.
I-Fones data bank contains more than 20, 000 music ring tones selected from a variety of songs, including soft, pre-war, hip-hop, R&B and country music, and 15 collections of images of scenery, Asian and European beauties, silk paintings and cartoons. You can also select for your mobile phones some video clips and the latest 3D games and MP3 songs.
There is a full Wi-Fi service at I-Fone, allowing customers access to the internet on their laptops or mobile phones. Also, there are chargers that browsers can use to recharge the battery of their cell phones.
While browsing on the net or waiting while the coffee shops technicians take care of your cell phones, you can enjoy a cocktails or ice cream or a cup of Italian-style coffee and indulge yourself amid the soft melodies and cozy atmosphere.
For breakfast, I-Fone serves Hanoi-style pho (beef noodles) and Saigon-style hu tieu (rice vermicelli with pork and shrimps). The lunch menu offers a wide selection of Vietnamese dishes, at a cost of only VND14, 000 per person. Among the highlights are Japanese noodles and European salad prepared by shop owner Ha Ngoc Khang
With its beautiful setting, quality service and devoted staff, I-Fone coffee shop has become a popular place for a rendezvous, particularly for those who delight in playing with the features of their cell phones.
Grilled fish - Cha Ca la vong
Grilled fish (cha ca) is a favourite dish of Hanoi people. Hanoi now has several shops selling grilled fish, but no one of them can equal Cha ca La Vong in term of quality and flavour. Located in Cha Ca Street, Cha ca La Vong is the famous restaurant not only to Hanoians but also visitors from anywhere.
Special food of Vietnam
Nem ran(Spring rolls) Nem ran (called cha gio in the south) is a much-appreciated specialty, although it is very easy to prepare. Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.
Nem ran(Spring rolls)
Nem ran (called cha gio in the south) is a much-appreciated speciality, although it is very easy to prepare. Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.
The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jews ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavors of onion and pepper). Papaya and a few fresh scented vegetables are added.
Gio lua(Silky lean meat paste)
By itself, the name “silky lean meat paste” evokes thoughts of the silky aspect of this specialty. Gio lua is made with lean pig meat, which is pounded with a pestle until it becomes a sticky paste. Fresh banana leaves are tied very tightly around the paste, and then it is well cooked. Good gio lua has a fine white colour, is firm, and has a perfumed and sweetish taste.
Gio lua may be obtained anywhere in Vietnam, but the best gio lua is from Uoc Le Village (Hanoi), where the know-how for Gio lua is strictly kept so as to allow no secrets of the job to flow out from Uoc Le. Slices of Gio lua are slightly pink, moist, and sweet-smelling meat, fish sauce and banana leaf.
Some typical food in the North
Pho(Rice noodle soup) Com(Grilled green rice) Cha ca la vong(la vong grilled fish pies) Banh cuon( Rolled rice pancake)
Typical food in the centre
Bun bo gio heo(Beef and fork soft noodle soup) Banh la cha tom(grilled rice with cray fish) Com hen song Huong(Perfume River mussel cooked rice) Cao lau Hoi An (Hoi An vermicelli)
Typical food in the South
Lau mam(mixed vegetable and meat hot pot) Ca kho to(Dry – boiled catfish) Goi Buoi(Salad of shaddock) Cua rang muoi (Fried salted crabs)
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