NOSH

Monday, 02 February 2015
BANH CANH CHA CA ( RICE NOODLE SOUP WITH FISH PASTE ):
Noodles must be soft and strong enough to avoid being smashed in boiled water. The soup is specially made from stewed pig bones, fresh mackerel, or barracuda bones. Along with the fish paste made from fried fresh sea fish, there are also sliced mackerel and barracuda. Putting in tha soup some fish sauce and chilli make it more flavor some and appetising.
 
 
KIEN GIANG VERMICELLI SOUP AND FISH:
A speciality of Kien Giang. Prepare snake-head fish with spawn, leave skin and head, then put it in the boilling water. Cooked fish meat is not eaten with its head and innards. Smashed spawn is mixed in the sauce. Stir peeled shrimps with minced garlic and the egg yolk. The fish vermicelli soup is attrective by the color of shrimps, egg yolk, fish meat and vegetables i.e green onion, chilli and cilantro. The vermicelli soup is not greesy, thus, you can eat as much as you want .
 
 
LO HEO STEAMED RICE CAKE:
This popular rice cake has a hisory of nearly a hundres years. Salt steamed rice cake, on one hand, is made from rice flour, coconut milok and salt, has dry-stired minced shrimps, fried green onions and green peas on the surface, and is eaten with sour and sweet fish sauce. Sweet steamed rice cake, on the other hand, is made from rice flour mixed with sugar, and coconut milk, with some sesame on the surface.