D-Brief
Edition 9
Food
D-Brief Bangkok, 03 May 2011
Dear Partner, Half the fun of travelling around the world is enjoying the variety of interesting food on offer. This is why in this month‟s edition of D-Brief, we have chosen our three destinations carefully. Firstly, China, the land of Peking Duck and Dim Sum, both of which have become world famous. Whereas our second stop, Malaysia, is the multicultural melting pot of Asia when it comes to food. To round off our food journey, we will introduce you to Vietnam‟s great range of healthy food options, made by using fresh herbs, vegetables, lean meats and spices. For each destination, we recommend selected restaurants and provide you with a delicious recipe to try at home. We hope our „Food‟ D-Brief will wet your appetite and inspire new journeys to Asia. Enjoy! Sincerely yours, Victoria Sertic Chief Sales Officer Diethelm Travel Group
Food
Food is very much a part of any nation‟s culture, tradition and beliefs, as well as being heavily influenced by a country‟s history and geography. The famous saying „you are what you eat‟ can certainly also be applied to different nations and their cuisine. No wonder, half the fun of travelling around the world is enjoying the variety of interesting food on offer which one can normally not find at home. In this D-Brief issue Diethelm Travel is taking you to China, the land renowned for its delicious Peking Duck and Dim Sum. We look at the less known, more traditional dishes on offer in China.
China – Cuisine of the Emperor Malaysia, on the other hand, is the multicultural melting pot of Asia when it comes to food. Here the spicy Thai curry
meets the Indonesian satay and Indian curries have influenced the Country‟s cuisine over generations. We explore typically Malaysian specialities and provide you with a recipe of “Nasi Lemak”, the national dish of Malaysia.
Malaysia – Culinary Melting Pot To round off our food journey, we will introduce you to Vietnam‟s great range of healthy food options, made by using fresh herbs, vegetables, lean meats and spices. A short overview of essential herbs used in Vietnamese cooking and a recipe of the world famous “Pho” beef noodle soup will get you started.
Vietnam – Herbs & Freshness Bon appétit!
China – Cuisine of the Emperor
China consists of many different regions and sub-cultures, hence Chinese food comes in a vast array of dishes and specialities. Ranging from costal areas to the dry centre or lofty mountain plateaus, Chinese cuisine has a wonderful diversity, reflecting the cultures of its people and its varied geography. Though there is much mix and overlap in the cuisines of China, the major cooking types can be categorized into eight categories: Sichuan Cuisine (四川菜系 - 川菜) is well known for its fiery spiciness and strong flavour. Rice, citrus fruits, bamboo, mushrooms as well as the indigenous Sichuan chillies grow abundantly in the mountainous west of the region. A world famous representative of the Beijing Cuisine (北京菜系 - 京菜) is the crispy and tender Peking Roast Duck; the
cuisine of the northern plains is strong in oil and flavour. The region, however, is also known for its wide variety of Chinese dumplings, pot stickers (Peking Ravioli) and beef or mutton hot pots accompanied by buns and noodles. Shandong Cuisine (山东菜系 - 鲁菜) is widely cooked in northeast China and known for its excellent seafood dishes and delicious soups. The dishes have a strong, pure taste, often mixing aquatic products with fresh vegetables. Jiangsu Cuisine (江苏菜系 - 苏菜) is characterized by its light taste and freshness. Attention is paid to shape, colour combination and the overall presentation of the food. The region is also noted for various kinds of snack such as Sanding steamed bun and dumplings with juicy crab meat filling.
China’s Eight Cuisines (cont.)
Anhui Cuisine (安徽菜系 - 徽菜) has been influenced by both northern and southern China. The very fertile and densely-populated area at the Huai River has produced famous wild game and fish dishes including pheasant braised in vegetables and stewed mandarin fish. The hills and basins around Xiang provide an abundance of farming products which combined with game, fish and bird, are the essence of Hunan Cuisine (湖南菜系 - 湘菜). Famous dishes include shark fin in soya sauce, spicy chicken and steamed soft-shelled turtle. Originating from the south-eastern coast of China, Fujian Cuisine (福建菜系 - 闽菜) uses a variety of seafood, including razor clams, squid, eels and seacucumber. Typically, meals are eaten together with a large amount of clear soup served in a large bowl. Guangzhou (Cantonese) Cuisine (广东菜 - 粤菜) uses very fresh ingredients, mild spices and simple cooking techniques which bring out the most of dishes like Dim Sum, steamed chicken and slow cooked soups.
Yin & Yang – Keeping the Balance
Chinese traditional medicine and philosophy also plays an integral part of Chinese cooking. Yin and yang, the Confucius school of complimentary pairs, is based on the belief that problems are caused by an imbalance of two forces. Related to food, the concept of yin and yang means that each dish has to have balance in colour, flavour and texture. Certain food is classified as yin or cold food, while other ingredients are said to have yang or warm characteristics. Examples of yin (cool) food: cabbage, carrots, tofu, octopus, kiwi, seaweed, milk, green tea, duck Examples of yang (warm) food: beef, chicken, eggs, ginger, oyster mushroom, sesame oil, glutinous rice, chocolate Traditional Chinese Medicine (TCM) practitioners often recommend a change in diet in order to restore a healthy balance between the two forces. For example, should you suffer from heartburn (too many spicy – yang foods), a Chinese doctor would not give you antacids, but a list of foods including herbal teas to restore your yin forces.
Chinese Delicacies
While travelling through China, you may well encounter these delicacies: Stinky Tofu Stinky tofu seems to be the equivalent to what the durian is to Southeast Asia: you either love it or hate it! For this delicacy, fresh tofu is marinated overnight in brine consisting of fermented vegetables, meat and milk. The result is a smelly piece of fermented bean curd, which is eaten fried, steamed or cold with chilli sauce. While stinky tofu loses most of its smell during the cooking process and fans say that it tastes almost mild, the tofuâ€&#x;s uncooked smell of rotten garbage or open sewer, as some people describe it, is certainly not for everybody.
Century Eggs Century eggs, also called 100 or 1000 year eggs, can be found all over China. The delicacy is prepared by preserving eggs for several months in a mix of clay, salt, ash and lime which, being alkaline, slowly
Chinese Delicacies
increases the pH level of the egg. The conserved eggâ€&#x;s yolk is dark green while the white becomes dark brown and transparent in colour. Century eggs give off an ammonia smell, which is why there is an old myth saying that the eggs were made by soaking them in horse urine. This is of course false and the eggs are enjoyed, despite the legend, all over the country on their own or as a side dish. Birdâ€&#x;s Nest Soup Birdâ€&#x;s nest soup is made by soaking nests, collected from the cave swift bird species, in water. The soaking process dissolves the salvia the birds used to build their nests and results in a unique texture. The gooey soup is believed to be full of rich nutrients of benefit to the human immune system. Being one of the most costly animal products eaten by humans, the nests which are typically harvested from caves in Southern Thailand and Borneo, sell at up to 2,000 USD per kilogram.
An Introduction to Chinese Dumplings
China has been perfecting the art of dumpling making since the Sung dynasty (960 – 1279 AD). Chinese dumplings may be round or crescentshaped, boiled or pan-fried. The filling can be sweet or savoury; filled with meat or vegetables including some unusual ingredients such as winter melon. Recreating homemade versions of dumplings favourites can be a challenge when you‟re faced with recipes, but do not know how they actually look like. Here is a description of different types of Chinese dumplings: “Jiaozi”: These semi-circular shaped dumplings with pleated edges are traditionally filled with meat or vegetables; however, every family has its own preferred recipe. The filling ingredients are wrapped in flour and water dough that is thicker than a wonton wrapper. “Jaozi” dumplings can either be boiled, steamed or fried and are served with ginger dipping sauce at any time of the day.
Chinese Dumplings
Pot stickers are “Jiaozi” which are pan-fried on the bottom and then steamed. It‟s traditional to flip them over before serving so that the browned, panfried side is on top. “Jjao”: Are dumplings of smaller size which are wrapped in translucent dough and usually steamed. These Cantonese style dumplings are served during the famous Dim Sum meal and usually not cooked at home. Jjao fillings can include anything from shrimp to scallops, chicken to tofu or mixed vegetables. The range of ingredients and shapes is unlimited, with Dim Sum chefs often coming up with their own creations. The two most well-known types of “Jiao” must be “Har Gow”, a dumpling filled with shrimp, cooked pork fat, bamboo shots and scallions, and “Sui Mai”, pork dumplings. These two favourites are often served together and therefore often found on the menu as “Hargow-Sui Mai”.
Chinese Pot Stickers
Ingredients (for 64 pot stickers) 2 cups cabbage, finely chopped 1 teaspoon salt 250g shrimp, peeled, deveined and finely chopped 500g lean pork, ground 2 tablespoons light soy sauce 2 tablespoons rice wine, sherry or 2 tablespoons white wine 1 tablespoon green onion, chopped 1 tablespoon sesame oil 2 teaspoons fresh ginger, chopped 2 garlic cloves, minced 64 wonton wrappers (usually 1 pack) 1/4 cup vegetable oil 1 cup chicken stock Dipping Sauce 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 teaspoon fresh ginger, minced Source: Food.com, www.food.com/recipe
Recipe
Directions: 1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid. 2. Squeeze out any liquid from the shrimp. 3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic. 4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tablespoons of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed. 5. In 2 large frying pans heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning until the dumpling is translucent and most of the liquid has evaporated. Uncover and, on higher heat, cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm. 6. Repeat for the remaining 32 dumplings. 7. Mix the dipping sauce and serve with warm or hot dumplings.
Restaurant Tips
The first Quanjude Restaurant was established in Beijing in 1864. Nowadays, Quanjude Peking Roast Duck is a trademark and enjoys a high reputation among domestic and overseas customers. With its long history, this restaurant is the must-go place for everybody who wants to try Roast Duck. Address: Beijing Qianmen Xihe Yanjie, tel.: +86 400 7001 864. Located in the oldest quarters of Shanghai, Lu Bo Lang Restaurant is an ideal place to eat within a busy sightseeing schedule. The restaurant serves Shanghai Haipai cuisine and snacks from the region are sold in the surrounding streets. Address: 131# Yu Yuan Road, Shanghai, tel.: +86 21 6328 0602. The Xinshijie Restaurant in Kunming serves a local specialty called “Across the Bridge Rice Noodles�. According to legend, an officer, who was studying for an important exam, received hot chicken noodle soup from his wife everyday. The husband, strengthened from the soup, passed his exam and gave the soup its peculiar name, because his wife had to cross a bridge everyday to deliver the soup. Address: 16# Yuantong Road, Kunming, tel.: + 86 871 5140 891.
How to Order Food in Chinese
English Restaurant Spicy Sweet Sour Salty Hot Cold I would like to have... Sweat and Sour Pork Roast Duck Xian Mutton soup
Mandarin Can Ting (餐厅) La (辣) Tian (甜) Suan (酸) Xian (咸) Re (热) Leng (冷) Wo Xiang (我想要) Tang Cu Li Ji (糖醋里脊) Kaoya (北京烤鸭) Xian Yangrou Paomo (西安羊肉泡馍) Hot Pot Huo Guo (火锅) Shanghai Dumpling Shanghai Xiao Long Bao (上海小笼包) Across the bridge Rice Guo Qiao Mi Xian Noodles (过桥米线) Tofu Ma Po Dou Fu (麻婆豆腐) No seafood. Bu Yao Hai Xiang (不要海鲜) No meat. Bu Chi Rou (不吃肉) How much is this? Duo Shao Qian (多少钱) The food is delicious! Zhen Hao Chi (真好吃) May I have the check, please? Qing Mai Dan (请买单)
Malaysia – The Culinary Melting Pot of Asia
Malaysia, being a melting pot of people from all over Asia, is renowned for its diverse cuisine and primarily influenced by its three main ethnic groups; Malay, Chinese and Indian. Malay food is spicy and flavourful as it utilizes traditional herbs in combination with Indian and Chinese herbs such as pepper, cardamom and star anis. Besides the three main cooking styles, there are also cuisines that have developed from the meeting of these cultures such as Indian Muslim dishes and the Nyonya cuisine. Malay cuisine varies from region to region. While in the north dishes are similar to Thai cooking, using a lot of coconut milk and sugar, the cuisine of Kedah, for example, is spicier and influenced by Indians who came to Malaysia during the spice trade. In general, Malay cooking uses “Rempah”, a traditional spice mixture as well as hard spices and coconut milk.
Although Chinese cuisine generally is mild in flavour, the local Malay taste has influenced the dishes to be prepared slightly spicier. Nyonya restaurants have become more and more popular in Malaysia and this cooking style, combining Chinese and Malay dishes, is characterised by its sweet, sour and spicy flavours. Whilst traditional Indian cuisine can be eaten at Indian restaurants all over the country, one should not miss out on Indian Muslim dishes such as fish head curry or “Mutabak”, pancakes with a spicy meat mixture, which are favourites in Kuala Lumpur. The best thing about eating out in Malaysia is that the Country offers cuisine and restaurants catering to every budget and taste, ranging from the popular street hawkers, coffee shops to fine dining restaurants.
Malaysian Specialties
Teh Tarik: In Malaysia, it is common to see restaurants or street food stalls open all day long. The “Mamak” stall serves its own specialty – the “Teh Tarik”. “Teh Tarik”, a mixture of tea and condensed milk, is poured back and forth repeatedly between two containers from different angles and height, giving it a thick frothy top. Doing so, cools the steamy tea down to an optimal drinking temperature and also ensures that the tea and milk mixture is perfectly blended. If a Malaysian customer wants to order a cup of “Teh Tarik”, he or she would say ""Teh tarik, kaw kaw punya!" which translated as "One Teh Tarik, a thick
one please!” Otak-otak: The southern Malaysian town of Muar in Johor is a popular destination for “Otak-otak”, a cake made out of fish meat. The cake is made by mixing the fish paste (usually mackerel) with chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf, which has been softened by steam, and then grilled or steamed to perfection.
Malaysian Specialities
Malacca Chicken Rice Ball: Visitors to the historic city of Malacca will notice the “Chicken Rice Ball”. Instead of serving rice in a normal bowl, the rice is shaped into ping pong sized balls and served with chicken and the usual condiments. Older chefs argue that the rice was shaped into balls because it needed to be kept warm from the time it was cooked until mealtime. The other theory is that the rice balls were more portable and easier for labourers working on plantations to bring to the fields. Nasi Kerabu: “Nasi Kerabu” is a regional specialty dish from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers called “Bunga telang” (clitoria flower in English) and normally cooked with a combination of fresh aromatic herbs and raw vegetables like bean sprouts, long green beans, shallots and cucumber. This dish is only prepared for special occasions as for a large serving of rice, hundreds of the flower petals have to be sun-dried and boiled in water to colour the rice.
Nasi Lemak with Rendang
Ingredients: Coconut Steamed Rice 2 cups of rice 3 screw-pine leaves 1 inch of ginger (julienne cut) 5 shallots (sliced) 1 box of coconut milk Salt to taste Some water
Spice Paste 5 shallots 2 garlic cloves 1 inch ginger 3 stalks of lemongrass 1 inch galangal 1 inch turmeric 10 dried chillies (soaked in warm water and seeded)
Rendang Chicken or Beef Chicken or beef 5 tablespoons cooking oil 1 stalk of lemongrass (smashed) 6 kaffir lime leaves (very finely sliced) 6 tablespoons of “Kerisik� (toasted coconut) 1 tablespoon sugar/palm sugar Salt to taste 2 spoons of concentrated chicken stock or 1 chicken cube for taste 1 box of coconut milk 1 cup of water Decoration 2 hard boiled eggs (cut into half) 1 small cucumber (cut into slices and then quartered) Some Peanuts
Recipe
Directions 1. Rinse your rice and drain 2. Add the coconut milk, a pinch of salt and water 3. Add the screw-pine leaves, shallot and ginger into the rice 4. Cook it as you normally cook steamed rice
Preparing the Rendang (chicken/beef) 1. Add in the spice paste ingredients and then blend them in a food processor 2. Stir-fry the spice paste in oil until fragrant 3. Add the lemongrass and stir for a minute 4. Add the coconut milk as well as chicken (deep fried or half cook) or beef 5. Put it to simmer on the medium heat. Stir frequently until the meat is almost cooked 6. Add the kaffir lime leaves, “Kerisik” (toasted coconut), sugar/palm sugar, salt and stir it well 7. Lower the heat, cover with a lid and simmer until the meat is tender and the gravy dried up Serve the rice with “Rendang” and decorate with hard boiled eggs and sliced cucumbers.
Restaurant Tips
Jonker 77 Café, Malacca Visiting Malacca wouldn‟t be complete without having a bowl of “Cendol” or “Assam Laksa”. That brings us to Jonker 88 Café, a self proclaimed museum café, located in the heart of Jonker Street. A serving of “Cendol” consist of shaved ice and scoops of diluted coconut milk with bits of cooked dough dyed green in colour, red beans and palm sugar, used as syrup topping. It‟s the perfect dessert for thirsty tourists who need to cool down after sightseeing. Another popular dish is “Nyonya Assam Laksa” which consists of rice noodles served in a sour fish based soup, usually shredded mackerel. Precious Old China, Kuala Lumpur “Precious” is located on the mezzanine floor of Central Market in Kuala Lumpur. Every piece of furniture and decoration is either vintage or antique including a collection of Victorian-style chairs which were props used for the movie Anna & The King. The restaurant serves Straits Chinese or Baba-Nyonya cuisine by Malaysian chef John Locke who comes
Restaurant Tips
Malacca. Locke is of Eurasian descent and has worked as a chef in Europe as well as for Brunei royalty. However, at Precious, the emphasis lies on traditional favourites of the Straits Chinese communities of Malacca and Penang: fish head curry, mutton curry, devil curry chicken, beef Rendang, chicken Pong Teh, beef Semour, Lobak, Ju Hu Char (shredded cuttlefish & turnip), Kerabu Okra, fried Assam prawns and Itik Tim (duck soup). Bijan Bar & Restaurant, Kuala Lumpur Bijan has been serving a wide range of authentic Malay cuisine since 2003 and was awarded „Best Malay Restaurantâ€&#x; by the Tourism Board of Malaysia just one year after its opening. Located at Jalan Ceylon, it is indeed a quiet oasis in the heart of Kuala Lumpur. The warm and serene ambience is perfect to unwind with fantastic food and exquisite wine. Bijan offers an amazing selection of authentic Malay Food, with traditional recipes handed down over the generations, yet served with a twist and modern presentation.
How to Order Food in Malay
English Restaurant To eat To drink Spicy Sweet Sour Salty Hot Cold No seafood. No meat. How much is this?
Malay Restoran nak makan nak minum, “nak meenom” pedas, “pe-das” manis, “ma-niece” masam, “ma-sum” masin, “ma-sin” panas, “paa-nas” sejuk, “sur-juke” Tak nak seafood. Tak nak daging dan ayam. Ini berapa?, “eee-ne be-rapa” The food is delicious! makanan ini sedap, “maka-nun eee-ne sur-dap “ May I have the check, please? Saya nak bil. I would like to have... Saya nak… Cendol Cendol , “Chen-dol” Pull tea Teh Tarik, “T-eh Ta-rek” Roti Canai (flat bread, often Roti Canai, “Ro-tee Chasold at Mamak stall) nai” Mamak noodle Mee Mamak
Vietnam – Herbs & Freshness
Traditionally being an agricultural country in the tropics with a long coastline, vast networks of waterways and fresh water lakes, Vietnam is well-known for its rice dishes and abundance of seafood. The rice paddies in the Red River Delta and Mekong River Delta produce a generous yearly harvest, which makes Vietnam the second largest rice exporter worldwide. Rice is served with every meal and the Vietnamese are number seven of the world‟s top rice consumers. The Country‟s long coast provides plentiful of seafood, with fish sauce being known as the essence of the Vietnamese cuisine. Migration waves to the south during the course of history and contact with western cultures during the colonial time, resulted in the adoption of many new dishes whilst
also maintaining the traditional ones. Stir fried dishes and herb-braised meat dishes can mostly be tasted in the Chinese quarters and the French baguette, a legacy of the colonial time, can still be found in any city. A tour throughout the Country will make travellers realize how diversified its cuisine is. Whether it is a simple but very popular bowl of “Pho” (Vietnamese rice noodle soup) in Hanoi, the imperial cuisine of Hue or the Chinese influenced dishes in Saigon, one can find a balanced and healthy combination of ingredients and herbs in every recipe. The colours of vegetables and flavours of herbs used in all dishes are always balanced in nutrition and matched in taste.
How to Make Rice Paper
One of the most popular dishes in Vietnam, without doubt, are the freshly rolled spring rolls. While we have already supplied you with a Fresh Prawn Spring Roll recipe in our Architecture D-Brief, we would like to reveal to you in this issue, how “Banh Trang� or rice paper, used for the rolls, is actually produced: The translucent wrappers are made out of water, ground white rice and tapioca starch. Depending on the mixture, the rice papers will have a somewhat different appearance and consistency. Traditionally, a Banh Trang maker spreads the water-rice mixture onto a cloth stretched over a boiling pot of water. The rice sheet is then steamed for approximately 45 seconds before being transferred to a cooling and drying rack made out of bamboo. The wet rice sheets are placed outside under the hot sun for a day, before they can be stacked up and sold in small bundles on the market. Rice paper is low in fat and calories and thus ideal to wrap up noodles, fish, meat and raw vegetables in healthy and nutritious rolls.
Vietnamese Herbs
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One cannot talk about Vietnamese food without mentioning fresh herbs. The frequent and abundant use of herbs gives the dishes its unique textures, flavour and freshness. Any dish, from soups, rice and noodle dishes to sandwiches and spring rolls, is topped, filled or mixed with fresh herbs. The herbs are usually served on a separate plate and everyone helps him- or herself to the herbs they like. 1. Ngo gai (culantro or Mexican coriander) has a stronger flavour than cilantro and is the favoured herb to be added to Pho beef noodle soup. 2. Diep ca (fish mint) is a heart-shaped leave that is known for its slightly sour and fishy flavour. 3. Kinh gioi (Vietnamese balm) is a lemony herb which is traditionally served with grilled meats. 4. Hung que (Thai or purple basil) is served with pork blood sausages and has a spicy earthy note. 5. Tia toâ€&#x;s (purple perilla) leaves are dark purple and go perfectly with strong flavoured dishes such as seafood. 6. La lot (wild betel leaf) is used to wrap around ground beef mixtures and their taste is said to be rather medical. Picture source : kitchenworld.com
Beef Pho (Beef Noodle Soup)
Ingredients (serving of 4) 1.5 kg beef knuckle, with meat 600 g beef oxtail 225 g white (daikon) radish, sliced 1-1/4 onions, chopped 35 g whole star anise pods 3/8 cinnamon stick 1-1/4 whole cloves 1 g black peppercorns 5/8 slice fresh ginger root 8 g white sugar 10 g salt 10 ml fish sauce 450 g dried flat rice noodles 150 g frozen beef sirloin Toppings Hot chilli sauce Thinly sliced onion, chopped fresh cilantro, bean sprouts (mung beans), sweet Thai basil, thinly sliced green onion, quartered limes Source : All Recipes, http://allrecipes.com
Recipe
Directions 1. Place the beef knuckle in a very large pot. Season with salt, and fill pot with 5 litres of water. Bring to a boil, and cook for about 2 hours. 2. Skim fat from the surface of the soup and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours. Taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. 3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, for about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. 4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles. Serve with hot chilli sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions and lime out at the table for individuals to add toppings to their liking.
Restaurant Tips
Hanoi – Bobby Chinn Restaurant This contemporary restaurant, located in the Hoan Kiem District of Hanoi, is named after its creator Bobby Chinn. Whilst Chinn‟s cooking is influenced by his time spent in San Francisco, the dishes never lack the fresh and organic ingredients the Vietnamese cuisine is famous for. Ho Chi Minh City - Quan An Ngon Restaurant Located in Ho Chi Minh‟s district one, this popular restaurant has become a real institution and is always packed with foodies. Sitting in the courtyard of the colonial building, you will be able to watch cooks preparing regional specialities at one of the many cooking stations. Everything is fresh and delicious! Hoi An – Brother’s Café This former police station has been skilfully transformed into an upscale restaurant which takes you back to the Indochina of a bygone era. Whilst sitting outside in the garden by the river, try the local delicacy “White Rose” (banh bao vac), a light shrimp dumpling made from translucent white dough.
How to Order Food in Vietnamese
English Restaurant Spicy Sweet Sour Salty Hot Cold I would like to have... A bowl of Pho Skewered pork with rice vermicelli Steamed rice pancake Hue Fried pancake Grilled fish Dragon fruit Spring rolls Pineapple No seafood. No meat. How much is this?
Vietnamese Nhà hàng / quán ăn Cay Ngọt Chua Mặn Nóng Lạnh Hãy cho tôi… Một bát phở Bún chả
Bánh cuốn Bánh xèo Huế Chả cá Quả Thanh long Nem Quả dứa Không ăn hải sản. Không ăn thịt. Cái này/món này giá bao nhiêu? The food is delicious! Món này rất ngon! May I have the check, please? Tính tiền cho tôi.
Visa & Borders
Laos If you plan to enter Laos as a tourist, the most convenient way to get your Lao visa is by arriving at one of the international ports of entry where visas on arrival are issued. Apart from a handful of nationalities (see on the right), everyone can obtain a visa on arrival if entering the Country by flying to the international airports of Vientiane, Luang Prabang, Pakse or Savannakhet. Additionally, most land border crossing including the Lao-Thai Friendship Bridges in Vientiane and Savannakhet as well as the Tha Naleng train station in Vientiane and the Thai-Lao crossing of Houexay offer the visa on arrival facility. In order to obtain a visa on arrival for a maximum 30 days (single entry only), tourists need to bring the following: • Original passport with at least 6 months of remaining validity and a blank page for a visa stamp
• A filled in visa application form, signed by the applicant (available at the port of entry) • Two recent photographs • Visa fee (in cash) The visa fee depends on the nationality of the applicant and is usually between USD 30 to 40. Travellers with passports from the following countries are not eligible for Laos Visas on Arrival: Afghanistan, Algeria, Bangladesh, Burundi, Cameroon, Congo, Cote d‟Ivoire, Ghana, Guinea, Guinea Bissau, Jordan, Lesotho, Liberia, Libya, Mozambique, Niger, Nigeria, Pakistan, Senegal, Sierra Leone, Sri Lanka, Suriname, Syria, Swaziland, Tonga, Turkey, Zambia and Zimbabwe. Nationalities from the following countries can visit Laos for a maximum of 15 days without having to obtain a tourist visa: Switzerland, Japan, Russia, Luxembourg and South Korea.
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Summer 2011
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