|A bowl of Trang Bang rice noodle soup|
This kind of rice noodle soup which combines the softness and fragrance of Trang Bang rice and the sweetness of the broth from pork bones is sure to win the heart of food lovers. It is a specialty of Tay Ninh, a province some 100 kilometers from HCMC.
Trang Bang District in Tay Ninh Province has been well known for its rice paper and rice noodle making villages. A bowl of Trang Bang rice noodle soup offering unique taste is a must-try specialty for tourists to the district.
In fact, Trang Bang rice noodles are made from aromatic rice soaked in water overnight before being ground into flour. The steamed rice flour will be then shaped into noodles. Each rice noodle maker will have their own way to season rice flour, which helps rice noodles acquire a unique taste.
At first, the ingredients of the broth served with Trang Bang rice noodle soup are not much different from other noodle soups. It is made by boiling pork bones, carrots and straw mushrooms in water. However, for unknown reasons, this broth will give Trang Bang rice noodle soup a special taste.
Some say the secret is the interaction between the ingredients and the rice as diners enjoying the noodle soup can feel rice noodles and fat bacon pieces melting in their mouth. The dish will be more flavorful with some lemon juice, fish sauce and sliced chilies.
It is easy to find eateries serving Trang Bang rice noodle soup across Saigon, such as Ong Cao Trang Bang Rice Noodle Soup, 168 Trang Bang Rice Noodle Soup, Hoang Ty Trang Bang Specialties, to name but a few. A bowl of Trang Bang rice noodle soup cost VND40,000-60,000.
Tourist booklet on island districts to be released
A tourist booklet featuring famous tourist destinations of island districts across Vietnam will be released next week.
|Famous tourist destinations located in island districts across Vietnam will be featured in a tourist booklet from Saigontourist. The booklet will be released next week. — VNS Photo by Gian Thanh Son|
The work will include images and information about 12 island districts, including Bach Long Vi and Cat Hai of Hai Phong, Co To and Van Don of Quang Ninh, Con Co of Quang Tri, Ly Son of Quang Ngai, Phu Quy of Binh Thuan, Hoang Sa of Da Nang, Truong Sa of Khanh Hoa, Con Dao of Ba Ria-Vung Tau, Kien Hai and Phu Quoc of Kien Giang.
It will include information about the climate, population and economy of the districts. Cultures and lifestyle of local people will also be highlighted.
The booklet has dozens of photos selected from a photo exhibition on Vietnamese seas and islands organised on HCM City’s Nguyen Hue Pedestrian Street last weekend.
The exhibition, called 12 Huyện Đảo Việt Nam (12 Island Districts of Vietnam), displayed black-and-white and colour photos by professional and amateur artists. Most of the works are about people and their challenges in daily life.
“I gained new experiences from looking at photos portraying people and soldiers who salute the national flag in Hoang Sa,” said Nguyen Pham Quang Dai, a 10th-grade student at Viet Uc Secondary School in Phu Nhuan District, who visited the event on Sunday.
Dai added: “Our country is so beautiful. I have visited Con Dao twice. I will ask my parents to take our family to visit Phu Quoc after COVID-19.”
The event’s organiser, Saigontourist, in co-operation with its partners, released the booklet. They wanted to provide foreign and domestic visitors with more information about tours to Vietnamese seas and islands. VNS
Try a meal in a frying pan in HCM City
Banh Mi Chao (bread with combo pan) and Bit Tet (Vietnamese style beef steak) served in frying pans are popular and easy to find in HCM City.
The basic version with bread combo usually contains egg, pate, and sausage and bread.
The best time to eat the dish is right after it is cooked. Typically, a mixture of chilli sauce and soy sauce are added. The egg yolk combined with seasoning makes for a tasty sauce that a piece of crispy bread is dipped into.
The customers can also add more toppings such as ham and canned sardines. A dish cost from VND30,000 to VND50,000 (US$1.5 to 2.2).
Another famous food served in a frying pan is Bit Tet also known as Bo Ne. The beef slices frying in the pan exude a fragrance that is difficult to resist.
The dish will taste even better with an omelette, shumai, sausage and bread.
The dish with full topping costs about VND50,000 to VND70,000 ($2.2 to 3). VNS
COVID-19 impact leaves Sa Pa virtually deserted
Situated in the northern province of Lao Cai, the usually-bustling tourist resort town of Sa Pa has fallen quiet in recent days as tourists stay away amid fears surrounding the spread of the fresh COVID-19 outbreak.
Sa Pa is one of the country’s leading travel destinations for both domestic and foreign tourists, although these days it has become eerily quiet as it faces up to the huge decline in tourist numbers caused by the impact of the COVID-19 epidemic.
Prolonged spells of rain also serve to hinder tourists.
No vehicles can be seen traveling around the streets of Sa Pa, with only a few ethnic people walking around the deserted pavements throughout the town.
Even the town’s famous tourist sites fall quiet during this time.
The centre of Sa Pa is left empty.
The town appears gloomy with the past few days being spoilt by rain and cloudy conditions.
Restaurants throughout Sa Pa are largely left empty.
This isn’t the first time Sa Pa has been left lacking tourists. The same situation occurred several months ago when Vietnam ramped up efforts to combat the first wave of the COVID-19 epidemic.
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