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Viet Nam

Bio statement A delicious dish not only is decided by ingredients and processing proper but also by the sauce delicious, fit. However, in different regions have a way of blending other sauces together contribute to the characteristic flavor of the dish as well as flavor of that region. And come to Dien Bien, tourists staying at luxury hotels in Hanoi will have the opportunity to know more about the two sauces new, popular in the feast of the people of northern Vietnam. The first is a water dot with the name Cross (behind cross). Cross is made from the fruit of species of wild plants growing in mountain forests, Crazy Border – with Compliments. With compliments is a species of wild plants belonging to the feedback, there are essential oils, fruits with compliments the of each beam, shine, aroma. How do the cross has many similarities with how to make sesame salt in the plains.The result with compliments black ball is collected, sun dried for se back. Then bring dry roasting on low heat. When aroma flying up, shine out, then turn off the stove take the pounding smooth. With compliments after crushed are mixed with dried chilli, salt, roasted coriander ships chopped dry roasted retired mịnvà lemongrass finely chopped. Like the cross was complete. Cross dress are the same with salt, pepper, spicy, but fragrant, dark more also more pungent than salt and pepper. So many dishes in Your # use diagonal lines to dots bring the delicious taste weird, like sticky rice, sticky rice, cabbage roll dance blue, venison...External occipital cross, Thai people in Dien Bien also has a sauce incredibly unique, made from the intestines of herbivorous animals belonging to the species of ruminants called Nam pịa. Thai people swipe out from the intestine of cow, goat, buffalo a kind of fluid, back to add herbs, herbs along with the other spices, mix well. All create for Nam Pịa taste strange, that is total harmony of bitter taste and bitter of the small intestine along with the spicy, buttery and herbs. Probably won't have many plains dare to try through Nam Pịa, but if each tasting you will remember its taste.
Source: Du Lich


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