Unlike other kinds of cha, such as cha ruoi (nereididae sandworm omelette), cha ca (charcoal grilled fish) and cha muc (fried patties with squid eggs), which are mainly composed of aquacultural ingredients, cha com is mainly made of com (young sticky rice flakes) and has the subtle scent of new rice. Other ingredients for the dish include lean pork and pork paste.
“Hard to resist” is what Theign Yie Phan, a head chef of a restaurant, describes Vietnamese “banh mi” (sandwich), which opens an article entitled “Story of the banh mi: Vietnam’s super sandwich that took on the world” run in the South China Morning Post.
Originating in the ethnic region of Thai, milk cicada fried with sour fresh bamboo and roasted cricket may not be to everyone’s taste. But for the locals here, it is a meal that makes them proud.
‘Xoi trung kien’ (steam glutinous rice with ant egg) is one of specialities and traditional dishes of Tay people in the northern mountains of Vietnam. The crispy sounds of ant eggs seem to melt in the mouth and bring eaters the unforgettable taste of sticky rice and dried onions blended with ant eggs.
Le Ngoc Quyen, Chef of the famous Susu Restaurant in Beijing, has produced fresh pho (noodles) by himself and nurtures aspirations to promote the values of Vietnamese culinary culture to Chinese and international friends.
