Banh Chung and banh Tet (Boiled rice and pork cakes) 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....

Nem ran (Spring roll)                       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 Jew's 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 flavours 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...

 Pho (Rice noodle soup) Pho, a typical dish of Ha Noi people, has been existing for a long-time. Pho is prepared not only in a sophisticated manner but also in the technique which is required to have sweet but pure bouillon, soft but not crashed noodle, soft and sweet-smelling meat. Only in cold days, having a hot and sweet-smelling bowl of Pho to enjoy, would make you experience the complete flavor of the special dish of Ha Noi.        Bun thang ("Ladder" soft noodle soup) Dishes made of soft noodle soup are diverse such as vermicelli and fried chopped meat, Bun Thang, vermicelli and sour crab soup, stewed vermicelli and boiled lean meat, etc. The popular dish is vermicelli and sour crab soup whilst Bun Thang is for con-noisseurs, unique and available inHa Noi only. A bowl of Bun Thang includes lean pork paste, thin fried egg, salted shredded shrimp, chicken, onion, shrimps paste, and a little...