Vung Tau to host int’l food festival (SGGP News)

An international food festival will take place along a 3 km stretch of Back Beach in Vung Tau City July 21-25 The festival, said to be the ever largest hosted in Vietnam, will take place on a 3 km stretch from Thuy Van Beach to Back Beach. The event will feature a festive atmosphere filled with specialty markets and food stalls. A host of other activities will also be offered including cultural festivities and kiosks. The fair will offer visitors a chance to enjoy traditional dishes and drinks from around the world while learning about different cultures. The organizing board hopes the festival will be recognized by Guinness World Records as the food festival held over the longest area. It also hopes the event will become an annual tradition in Vung Tau City. By Vinh Xuan – Translated by Thu Thuy

Vietnamese Cooking Methods

Vietnamese food, with its wide variety of textures and tastes is surprisingly easy to cook. An entire meal can easily be prepared in a single wok or a sauté pan. While preparation has traditionally been complex and time-consuming, model conveniences such as the food processor make the work faster and easier.

The adage "the fresher the ingredients, the better the food", is especially true of Vietnamese cooking. The various herbs and lettuces are almost always served raw, and salads are never overdressed, so that the full flavors are present. Vegetables and fish in particular, which make up large part of the Vietnamese diet, are gently cooked and lightly seasoned, allowing the true flavors of the food to come through.

In addition to the ubiquitous and essential fish sauce or nuoc mam (now available almost everywhere), there are several key ingredients which appear in many of the recipes that require considerable preparation. Ingredients such as garlic, shallots, chili, lemongrass, roasted peanut and ginger, that have traditionally been prepared with a mortar and pestle, can be easily managed with a food processor or a blender. However, slicing is more effectively achieved with a sharp knife.

Asian shallots are deep-fried and used as a garnish. Alternatively, French shallots can be sliced very thinly, sprinkled lightly with salt, then gently pressed with a dry towel to dehydrate before frying (the key to getting them crispy is to remove as much moisture as possible).

MSG (monosodium glutamate) is prevalent in Vietnamese food. However, due to health concerns, we have chosen to omit it from all of the recipes, which may easily be done without affecting the integrity of the dishes. Nuoc mam, salt, garlic, pepper, sugar and fried shallots-seasonings used in almost every Vietnamese dish-will compensate for its absence.

When preparing salads, make sure that the lettuce is fresh, cleaned and dried (use a salad spinner). Dress the salad shortly before serving, and be careful not to use too much dressing.

Dried rice paper wrappers, used to wrap a variety of rolls, can now be purchased in most Asian food markets. To prepare fresh rice flour wrappers (for transparent rolls) most modern cooks will have to improvise by stretching a piece of fine cloth taut over a pot of steaming water. The rice mix (rice flour, water and salt) is spooned over the surface with a large ladle and smoothed into a round pan- cake. After covering for a few minutes to steam through, it can be lifted up at the edges with a soft-edged utensil, removed from the cloth, and set aside to be later stuffed, rolled and sliced.

To prepare dried rice noodles, use a large stock pot. Fill to a few inches from the top with water, and bring to a boil. Just before the other ingredients are ready, the noodles are placed in a large sieve, submerged in the boiling water until soft, and then added to the recipe.

In general, once the ingredients have been prepared, they should be arranged in bowls or on a large platter, in the order they are called for in the recipe. Then, as you begin cooking, just follow the recipe and the row of pre- arranged ingredients.

The cooking methods most commonly used in Vietnamese kitchens are stir-frying, deep-frying and grilling. Stir-fry recipes are cooked in a wok, in either oil or pork fat over a very hot flame, for a short period of time. Sautéing in a large skillet is an alternative method, although not nearly as easy. For those cooks wishing to avoid the use of pork fat (which is difficult to replace), try experimenting with other types of oil. To stir-fry, add the oil to a preheated pan, and follow shortly after with the ingredients that

are quickly seared. Cooking generally takes only a few minutes, so that the food does not absorb too much of the oil. A traditional curved spatula or long chopsticks are best for handling the hot food.

To deep-fry, you can use the same wok, or a very deep saucepan since a considerable amount of oil is required (peanut oil is preferred). The optimum temperature for deep frying is 375°F to 400°F (190°C to 200°C) To achieve the best results-crisp, not soggy food-cook in small amounts and maintain a high heat but do not allow the oil to smoke.

Grilling is also an important method of Vietnamese cooking that remains as popular and as practical as ever. Using a barbecue is one of the easiest and most effective cooking methods, since grilling over an open flame imparts very distinct and essential flavors that many of the recipes depend upon, although good results can also be achieved using a gas or electric broiler, or toaster oven.

This section is devoted the the culinary art of Vietnamese.

[ soup ] [ salad ] [ grilled or baked ] [ sauteed and fried ] [ rice ] [ dessert ]

According to Duong Thi Thanh Lien in "Vietnamese Dishes," "cooking is a "time consuming job" because at a party we serve many courses at the same time, and food should be completed ready at the table when served. We do not serve knives and forks. We have bowls with saucers, chopsticks, spoons, and small plates for fish sauce (nuoc mam). Meats and vegetables must be chopped in advance. We mash or grind meat, fish, shrimp, beans, rice with the traditional grinder. It would be much easier with an electric blender. In the old times, to keep food, we had to season it, make it salty and to wrap it with banana leaves, because we did not have refrigerators or freezers. Today, in the countryside, we still cook outside with wood or charcoal; in the city we use gas and electricity. The traditional kitchenware was once made with clay or bronze, now we use aluminum or cast iron, ceramic, Teflon or baking-glass ware. To cook rice we need a heavy pot to keep the rice warm. The electric rice cooker from Japan is a very practical one. To fry, we use a coolie hat pan, but I think that any pan can be used for this purpose, if it is wide enough to fry the whole chicken or the whole fish when needed, or deep enough for deep fat frying. Teflon sauce pans can help our sautéed and fried dishes a great deal. I really enjoy the new facilities in a modern kitchen and make good use of them.

Like you, I have little time and cannot spend the whole day in the kitchen. My way of cooking and serving is adapted to the Western way and it is quite different from the traditional one. In the United States, you can cook tasty Vietnamese food, even though you lack some spices, seasonings, and vegetables. However, you can use dry or powdered ones, provided that you know the similarity of fresh spices to powdered spices and essences.

Vietnamese people usually have three meals a day. In the cities, breakfast is lighter than lunch and dinner. In the country, many of us eat a heavier breakfast and dinner than lunch. Each regular meal has three courses: soup, a fried or sautéed dish or salad, and a salty dish. The last one is the main course, either meat, fish, chicken, duck, shrimp or crab... We prepare the main course a little salty because we have a hot climate and salt should be included in our food. Plain rice goes well with these plates.

Sticky rice is not served very often. For light breakfast we have soups like pho, mi, or some cakes. To entertain, we prepare more courses and most of us serve from four to eight dishes. A family dinner has three dishes at the same time, because each dish goes with rice. For guests we serve soup or salad first, rice last, we may have two to three soups for an evening party.

Vietnamese people cook more pork than beef. Fish, shrimp, crab, and fowl are used regularly. Nuoc mam (fish sauce) cannot be omitted for us. It is a very strong and salty sauce from fish. You may not like to smell it, but is is tasty when you know how to use it as a seasoning sauce, and how to prepare it for the table. Onion, coriander, garlic, hot red pepper, black or white pepper are the most important spices. We use a large number of fresh vegetable and seasoning leaves. Some of them cannot be found in the States.

For drinks, we have sticky rice wine which is very similar to Japanese Sake. The Vietnamese "moonshine" is a very strong and tasty sticky rice wine which is used widely in the countryside. We also have beer, soy bean wine, banana wine, rum, and soft drinks, but in the cities most of us serve guests imported wind or liquors. Each house has a tea pot ready to serve black tea at anytime, and after each meal. Some of us have coffee with breakfast or after dinner, always with sugar and milk or cream.

For dessert, we have candies, cookies, cakes, or sweet soup which may be prepared in advance. We can also use fruits for dessert, because we have a lot of them and they are very good: banana, water melon, mango Steen, durian, mango, guava, orange, grape fruit, pineapple.
To serve at the table, you can use plate, spoon, knife and fork, but usually you provide the guests with chopsticks to take the food. You can make a simple menu from the following recipes and choose your favorite dessert. Soup can go with a sautéed or fried dish or with one meat course, or you can have meat with one sautéed or fried dish, or salad can be served with one meat course, sautéed, or steamed.

For example:
MENU TYPE 1
Rice noodle and beef soup
Steamed stuffed cabbage
Peanut cookies
MENU TYPE 2
Cream of crab and asparagus soup
Charcoal grilled pork on skewers with noodles
Cassava cake
MENU TYPE 3
Chicken salad
Beef with onion, bell pepper and celery
Vietnamese flan
MENU TYPE 4
Vietnamese rolls (cha gio)
Chicken with spices in marinade
Banana cake

Vietnamese always like their own traditional food. Many of us cannot tolerate Western food longer than a week. In foreign countries, we cook for ourselves whenever it is possible and whenever we can find needed ingredients and spices.
The ingredients and spices used in the Vietnamese food are available in the US and also in many other parts of the Western World. They are usually displayed at the Chinese and Korean grocery stores or Oriental food shops whose addresses can be found in the telephone directory. When you have the addresses, drop in there to get the necessary items to cook, such as fish sauce, soy sauce, bean sprouts, green beans, coriander, etc.
The following are descriptions of some of the ingredients and spices listed in various recipes.
FISH SAUCE (nuoc mam)
Can be used plain to season fish, meat, shrimp before cooking or in soup or sautéed vegetables before serving. Since fish sauce is too salty to serve with grilled, fried, and sautéed dishes, we usually prepare it with lemon juice, sugar and chopped hot pepper. Vinegar can be substituted for lemon juice but the fish sauce will be less tasty.

SOY SAUCE
Although many people think that soy sauce is used only for Chinese and Japanese cooking, Vietnamese use it also for seasoning because of its distinctive flavor. In the recipes, soy sauce can be either the Japanese Shoyu or the Chinese Chiang Yu. American soy sauces are very salty and much more concentrated than the Oriental brands and less should be used.
SOY PASTE
Sweet or hot soy pastes are available in cans.

FAT
Vietnamese use pork fat more frequently than oil for sautéed and fried dishes. The taste is not much different, so that cooking oil may be substituted. For sautéed dishes the pan should be heated first, then oil added and immediately add the food to be sautéed.
MUNG BEANS (SMALL GREEN BEANS)
Dried ground mung beans are used for cooking. the hulls must be removed. When soaked in hot water the beans will expand and the hulls will fall off. To remove the last ones we rub the beans and rinse many times.
BEAN SPROUTS
Although canned bean sprouts may be purchased easily, the fresh ones should be used whenever available.
BAMBOO SHOOTS
Bamboo shoots are available in cans. Remove from can, scrape out the white calcium deposit sometimes found in the center of the shoots, and rinse in cold water.
GINGER ROOT
Use fresh ginger root whenever possible. Ginger root can be grown in your garden or in a flower pot. Plant it and dig up a small piece when needed. Wash and peel before using. One tablespoon of chopped ginger equals 1/8 teaspoon ginger powder
WATER CHESTNUTS
Water chestnuts are available in cans.
CITRONELLA (LEMON GRASS)
Citronella is widely used in Vietnamese food for seasoning of meat, fowl, port, beef and game. Fresh citronella cannot be found in America, but in Chinese grocery stores the dried product can be purchased. Citronella essence, available in drugstores, can be substituted. One drop of essence is equivalent to 1 teaspoon freshly chopped citronella.

CORIANDER
Coriander herb and seeds are both used as seasonings. Ancient Egyptian, Hebrew, Indians, Africans, Europeans used the seeds. Orientals, Americans, Portuguese, Syrians, prefer the herbs to seeds.
As an herb, coriander is familiar to many North Americans. It grows easily from new needs planted in a warm climate. The leaves are highly aromatic. Coriander can be found in Chinese or Mexican markets under the name of Chinese parsley of cilantro. We use the fresh leaves, whole or chopped to season soups and sautéed dishes. It is used not only for its distinctive flavor, but it can be probide a bright green garnish.
MONOSODIUM GLUTAMATE
Monosodium glutamate is a new seasoning in Vietnamese cooking. Restaurants use more of it than home cooking. Commercially, MSG is available as Aji-no-moto (Japanese), Accent and Mei Yen.
KITCHEN WARE
Vietnamese cooking does not need any particular pots or pans, and your own cookware may be used. A multipurpose pan, utilized by every Vietnamese family, is a coolie hat pan. We use it both for deep fat frying and general cooking, but any other pan can be substituted. Some people particularly like to use the Teflon sauce pan instead of our traditional coolie hat pan because it cleans easily and food cannot stick to it..


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[ soup ] [ salad ] [ grilled or baked ] [ sauteed and fried ] [ rice ] [ dessert ]

History of Vietnamese Food

Looking for a quick lunch of soup, salad or a sandwich? Maybe you ought to think Vietnamese. Perhaps an exquisite vegetarian meal? Well, then, why not think Vietnamese? Or is tonight time for multiple dishes, contrasting flavors, varied textures and exotic ingredients? Once again, it's a good time to think Vietnamese. Or perhaps something healthy and "lite?" Guess what: think Vietnamese.
While Vietnamese food has long been appreciated in France, the former colonial power, U.S. residents are only beginning to discover its many fine features. Vietnamese chefs like to refer to their cooking as "the nouvelle cuisine of Asia." And indeed, with the heavy reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main course, Vietnamese food has to be among the healthiest on the planet.

Regional Cuisine

Cuisine in this country of 70,000,000 people differs strikingly between the north, south and central regions, but two key features stand out. First, rice plays an essential role in the nation's diet as it does throughout southeast Asia. But this is also a noodle-crazy population, regularly downing them for breakfast, lunch and dinner, in homes, restaurants and at roadside stands. Noodles are eaten wet and dry, in soup or beside soup, and are made in different shapes and thicknesses of wheat, rice and mung beans. Secondly, no meal is complete without fresh vegetables and herbs. A key portion of every meal, north, south and central, is a platter containing cucumbers, bean threads, slices of hot pepper, and sprigs of basil, coriander, mint and a number of related herbs found principally in southeast Asian markets.

As in any country, Vietnam's cuisine reflects its geography and history. Geographically, it consists of two great river deltas separated by a belt of mountains. Vietnamese describe their country as two great rice baskets hung on either end of a carrying pole. The Red River Delta surrounding Hanoi provides rice for the residents of North Vietnam. The tremendously fertile Mekong Delta, centered by Ho Chi Minh City (formerly Saigon) produces rice plus a wide variety of fruits and vegetables both for itself and the central strip of the country whose principal city is the former imperial Hue.

A former colony of China, Vietnamese adopted Confucianism, Buddhism, chopsticks and the wok. But in spite of centuries of domination, Vietnamese food retained its own character. Due to its proximity to the border, north Vietnam reflects more Chinese influence than central or south. Soy sauce rarely appears in Vietnamese dishes except in the north. It is replaced by what is perhaps the most important ingredient in all of Vietnamese cuisine -- fish sauce or nuoc mam. Stir frying plays a relatively minor role in Vietnam and once again is seen more in the north than elsewhere. Frying in general is less important than simmering.

Northern cuisine exhibits fewer herbs and vegetables than the other regions because its climate is less hospitable than that of the Mekong Delta. For heat, north Vietnamese cooks rely on black pepper rather than chilies. Residents also exhibit a particular fondness for beef, picked up from the Mongolians during their 13th century invasions.

The royal tradition in the central region goes back beyond the more recent Vietnamese monarchy to the ancient kingdom of Champa. The royal taste reveals itself in the preference for many small dishes placed on the table at once. The more lavish the spread, the wealthier the household. But even the poorer families are likely to have multiple dishes of simple vegetables.

Servings are larger and fewer in the south; and hot chilies replace black pepper for heat. The profusion of fruit in the area means that sweet fruit occasionally makes its way into a dish of meat and vegetables. Preparations are less complex than many of those in the center and the style of cooking often resembles that of neighboring Cambodia. This is the part of Vietnam responsible for curries. Once again history influences cuisine for ancient Angkor, centered in Cambodia, once ruled this portion of Vietnam.

Dining Customs

But what about the ordinary eater? For in spite of this glorious culinary tradition, Vietnam remains a poor country of peasants and workers. Just what does the ordinary Joe or Jill eat from day to day? I asked a friend who had just come back from a year as a bartender/ English teacher in Hanoi. "Noodles!" exploded Toby Miller of Berkeley, California. "Noodles and soup. There were times when I was convinced I was going to turn into a noodle!"

At mealtimes, noodle stands line the roads where people pull over their bicycles or, if they are somewhat wealthier, motorscooters for a quick meal, a shared chat and a cigarette with their co-workers. Three meals a day of noodles is not uncommon.

Fortunately for us living in the U.S., we have the option of sampling both the healthy, simple and delicious meals-in-a-bowl provided by the Vietnamese noodle passion and more elaborate meals at our local restaurants. So get out there and do yourself a favor. Or buy one of the excellent cookbooks on the market and start experimenting at home.

Vietnamese Soup Customs

Soup is customarily served for breakfast in Vietnam--big bowls of steaming noodle soup, with meat and any number of ingredients added at the last minute, like bean sprouts, cilantro, basil, chili peppers, lime slices, and green onions. All, of course, spiced with with plenty of fish sauce (nuoc mam), chili-garlic sauce, and/or hoisin sauce in nearby dipping dishes. It's an unusual melange of cooked rice noodles, raw vegetables and herbs, and shaved raw meat or seafood that cooks in the broth just as it's brought to table.

Phó, as it's known, is now hugely popular in the United States--and people line up at the doors of Phó restaurants night and day to sit at trencher tables and feast on the soup til sweat pours down the backs of their heads. The term phó translates as "your own bowl," since it's one of the few meals where the food is not passed around and shared.

"Small" soups, by contrast, are served as first courses--they generally don't have noodles; they're served in small portions; and they're called sup. The famous Sup Mang Tay, or Crab and Asparagus Soup is in this category--so is Sup Nam Trang, a fascinatingly complex soup of crab, shrimp, and dried white fungus (mushroomlike).

Finally, the class of soups known as Canh are generally served family style, out of one big bowl--often spooned into smaller bowls at table with rice. And they are generally light--also served as a first course to whet the appetite. These include Canh Sa Lach Soan (Watercress-Shrimp Soup), Canh Chua Tom (Hot and Sour Shrimp and Lemongrass Soup), and Canh Chua Ca (Hot and Sour Tamarind Fish Soup).

But what about soups for snacks? Foodwriter Thy Tran from San Francisco (website at www.wanderingspoon.com) writes "the Vietnamese enjoy sweet bean soups as snacks. The whole class is known as che, but they each have a specific name that usually reveals the color of the bean: che dau den (black bean), che dau trang ("white bean," or what we know here as black-eyed peas), even che dau xanh ("green beans," referring to the green covering on mung beans). Coconut milk, lotus seeds, taro root, tapioca, even crunchy seaweed are common additions. Western Vietnamese restaurants sometimes offer them as dessert, but they're really meant for snacking, which SE Asians love to do. You can serve che warm or chilled."

Thy adds, "Interestingly, the idea of using beans in savory dishes (other than sprouts) is not as natural for most Vietnamese people. Just like when I told my family, while sipping artichoke tea in Saigon, that in the States we serve the whole vegetable as a delicacy, they were horrified."

“Cơm Việt” – a different taste!
Saturday, 04 October 2008 09:12

If you have ever tried “Cơm Việt” (Vietnamese plain boiled rice), you will find the difference from the boiled rice in other countries!
In an ordinary meal of Vietnamese people, together with a variety of different dishes, Com or plain boiled rice is an indespensable one, the most popular food at the main meals of the day (lunch and dinner).
Different cooking method makes “Cơm Việt” different!
In Vietnam, Com is made from different kinds of rice, typically fragrant rice is used, such as Tam Thom and Nang Huong. The main ingredients of Vietnamese plain boiled rice are commonly as follows:
Vietnamese plain boiled rice

- 1 cup of rice.

- 2 cups of boiling water.

- 1 teaspoonful of salt.

So, how can you make the boiled rice really delicious? If you have chance to see how Vietnamese people make a good pot of boiled rice, you will notice that its process is not so difficult. Firstly, pick the rice over, taking out all the bits of brown husk; fill the outside of the double boiler with hot water, ans put in the rice, salt and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork; put the disk in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover.

Other rice–made foods...

Beside the above-mentioned recipe of “Cơm Việt”, the Vietnamese people created many other rice-made foods, such as: rice ball, fried rice, rice gruel, steamed glutinous rice. Among them, making a rice ball (“Cơm nắm” in Vietnamese) is so interesting! “Cơm nắm” is a Vietnamese rice dish pressed into cylinder or sphere shape, which is sold in small alleys in Hanoi by vendors. This dish is very familiar with Vietnamese people. “Cơm nắm” has become a cheap but delicious rustic gift. When being fed up with nutritious food like vermicelli or “phở”, people often look for a frugal dish like “Cơm nắm” served with roasted sesame and ground nut.
Do you think it is easy to make a rice ball? A lot of people may say “Yes”, and you can obey the following simple process to make perfect a rice ball. To begin with, you boil the rice in a rice cooker. Please bear in mind that you have to make rice balls while the rice is hot or else it will not stick together. Next, you wet your hands and put a pinch of salt on your palms. Then, you put rice on your hand and wad up the rice and shape like cylinder or sphere. “Cơm nắm” is served with not o­nly sesame but also other things, such as stewed fish, simmered pork or salted shredded meat. However, salted roasted sesame (and ground nut) is still the first choice. The dish is so delicious that you surely would like to taste more than once... The rice is white clear, soft and used to be wrapped in a green banana leaf, which is so attractive. However, its cover is replaced with a plastic bag or paper. The salted sesame is roasted light brown and grated, which has an appealing fragrance. “Cơm nắm” is cut into slices and served with this sesame or/and ground nut. The sweetness of rice combining with the buttery taste of sesame is so unique that can not be found anywhere in the world.

Being in Vietnam, you are strongly recommended to give you the chance for enjoying “Cơm Việt” with dishes of pork, fish, shrimp and vegetable cooked in oil, as well as vegetables, pickles, etc. Have good appetite!

Vietnamese Food

“Giò” – Vietnamese dainty morsel in Spring

On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, “giò” is one of the dainty morsels. Today, when “giò” almost become daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed...
Fried pie
There are many types of “giò” such as: giò lụa (pork-pie), giò bò (beep dumpling), giò bì (pork and skin paste), giò mỡ (lean and fat pork paste), giò xào (fried pie), etc. Each type has a particular taste but the most important thing to make “giò” dish really attractive is that the fragrance of banana leaves and fish sauce combined in the piece of “giò”.

Giò xào (fried pie)

In all kinds of “giò”, fried pie is the easiest one to prepare, so families often make it themselves when Tet is coming. The main materials are parts of pork such as: ear, nose tongue, pork cheeks and “mộc nhĩ” (cat’s ear). The materials must be subjected to premilitary treatment, boiled through hot water, sliced, mixed with spices, pepper and fried.

After wrapping the fried pie, keep it in the refrigerator so that all the materials link together. The pie that is delicious must be wrapped carefully, raw materials must not be too dry and the dish will stir fragrance of the spices.

Giò bò (beep dumpling)
Beep dumpling

Also processed as fried pie, beep dumpling is often added for more fat so that it is not too dry. When cutting a piece of beep dumpling, it is slightly pink as the color of the beef. Especially, pungency and fragrance of pepper feature the typical characteristic of beep dumpling.


Giò lụa (pork-pie)

Pork is chosen to make pork-pie must be lean, delicious and fresh meat. It is continuously ground until the meat is fine. These days, the meat is ground by machine, which makes the process more quickly and helps to save the maker’s strength.
However, the pork-pie is make in the traditional way remains the delicious flavor that is different from the one ground by machine, since the makers must use more strength so they take proper care of their product. Fish sauce for making pork-pie must also be tasty and fragrant. When being cut, the pie must has the color of ivory-white and the surface has some small holes, surely that the pie is so delicious!

Giò bì (pork and skin paste)

Pork and skin paste is a local specialty of Pho Xuoi (Hung Yen Province). It is also made from uncooked pork-pie and pork skin that are sliced, then wrapped into small ones like fingers. Pork and skin paste is delicious, it means that pieces of pork skin must be white, clean, boiled, cut into small ones and mixed with uncooked pork-pie. The piece of pork and skin paste is so crispy and crunchy.

In Vietnam, once try to taste these kinds of “giò”, it is certaintly that you cannot forget the tasty flavor and fragrance of the dainty morsels...