Xoi – a quick fix for empty stomach
If rice is Vietnam’s staple crop, xoi (steamed sticky
rice) is the nation’s choice dish, as much as the famous pho (rice noodle
soup), if not more so.
The confluence of three ethnicities in the Mekong Delta province of Soc Trang, that of the Kinh, the Hoa and the Khmer, makes it a great place to discover the beauty of different cultures and observe distinct customs.
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Tet custom demands different sorts of cake to offer to the earth, heaven and ancestors.
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Hanoi’s autumn is also the season for com or young sticky rice flakes. Com can be eaten directly or enjoyed with bananas like a snack. It can also be mixed with other food ingredients to create a variety of tasty dishes, including cha com (Vietnamese com sausage) and com xao (browned green sticky rice).
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Just like rice, fish sauce is a staple of almost every dish in Vietnam. “For Vietnamese people, a meal without fish sauce is considered incomplete,” culture expert Tran Ngoc Them once wrote in his book Vietnam Culture Foundation.
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Many people are familiar with grilled pork, but far fewer have ever tasted grilled pork wrapped in grapefruit leaves. The dish is even unfamiliar to many food connoisseurs in Vietnam, but not for the Muong ethnic group in Hoa Binh province, the third largest among Vietnam’s 53 minority groups.
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The Organisation of Vietnam Records (VietKings) has announced dried shrimp made in the Mekong Delta province of Ca Mau among 10 famous Vietnamese specialities in 2017.
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