TRAVELLIVE MAGAZINE Travellive 10-2016

B@n chÅ BÛn ch∂ lµ mÈt trong nh˜ng m„n Æ∆c tr≠ng cÒa ng≠Íi Hµ NÈi, c„ m∆t Î khæp c∏c Æ≠Íng phË, ng„c ng∏ch tr™n m∂nh Æ†t Hµ thµnh. M„n ®n sˆ dÙng nh˜ng nguy™n li÷u phÊ bi’n vµ d©n d∑ song ch’ bi’n r†t c«u k◊, tÿ mÿ tÌi tıng chi ti’t. Thﬁt mi’ng vµ thﬁt vi™n Æ≠Óc t»m ≠Ìp rÂi kãp vµo vÿ, n≠Ìng tr™n than hoa thÀt khäo läo cho Æ’n khi thﬁt ch›n vµng ruÈm b™n ngoµi, b™n trong ch›n tÌi m“m mπi. Ch∂ sœ ÆÀm Æµ h¨n khi Æ≠Óc ch†m cÔng n≠Ìc mæm hÈi tÙ ÆÒ c∏c vﬁ chua, cay, m∆n, ng‰t tı Ìt, chanh t≠¨i, mæm muËi tÌi vﬁ giﬂn s«n sÀt cÒa nh˜ng l∏t Æu ÆÒ xanh, cµ rËt. MÈt ph«n kh´ng th” thi’u cÒa m„n ®n lµ rau sËng gÂm xµ l∏ch, kinh giÌi, t›a t´, rau muËng chŒ, gi∏ ÆÁ... sœ lµm bÛn ch∂ thanh m∏t h¨n, khi’n bπn chÿ muËn ®n m∑i. vermicelli with grilled pork Bun cha is one of the most famous signature dishes of Hanoians, which can be found in any street of the capital. The dish is made from simple and popular ingredients but chefs must pay great attention to every step of its preparation. Sliced and chopped pork is marinated with spices. Grill the pork and minced pork patties outdoor on charcoal until both sides are golden brown. Grilled pork will be more flavorsome when dipped in sauce made of hot chili, fresh lime, fish sauce and pickled green papaya and carrot. Also, green vegetables such as salad, marjoram, balm mint, sliced water morning glory and bean sprouts will make the dish more fresh and attractive. HÄ NóI 82 TRAVELLIVE CHÅ CÉ ß≠Óc ch’ bi’n tı nguy™n li÷u ch›nh lµ c∏ l®ng, ch∂ c∏ L∑ V‰ng tı l©u Æ∑ trÎ thµnh m„n ®n Æ∆c tr≠ng, nÊi ti’ng cÒa ng≠Íi Hµ NÈi, h†p d…n nhi“u th˘c kh∏ch trong n≠Ìc vµ quËc t’. ß«u b’p sœ lπng thﬁt c∏ tı hai b™n s≠Ín, th∏i m·ng theo mi’ng vıa ®n, t»m ≠Ìp, n≠Ìng tr≠Ìc tr™n than, rÂi sau Æ„ ng≠Íi ®n sœ r∏n lπi tr™n ch∂o vÌi th◊ lµ, ®n cÔng bÛn vµ mæm t´m. M„n ®n Æ∆c bi÷t nµy Æ≠Óc t´ Æi”m th™m hµnh l∏, n≠Ìc mæm ho∆c mæm t´m, lπc rang, rau th¨m. M„n rau ®n kÃm cÚng r†t quan tr‰ng, Æ«y ÆÒ vÌi l∏t chuËi xanh, l∏t kh’ th∏i m·ng xanh, lπc rang bÔi th¨m, sung, m¨, ngÊ, th¨m, Æinh l®ng... Gæp tıng mi’ng c∏ n≠Ìng vµng rÈm th¨m lıng, ®n kÃm vÌi rau th¨m, hµnh l∏, ch†m chÛt mæm t´m Æ” th≠Îng th¯c m„n ®n hµi hﬂa, tr‰n vﬁ. grilled, deep fried fish Cha Ca La Vong has been a deservedly famous institution in Hanoi for a long time and has attracted thousands of domestic and international visitors each year. The main ingredient of the dish is hemibagrus. Fish fillets are cut into small pieces and marinated with spices, then grilled on charcoal. On the dining table, the fish is quickly fried in hot oil (high heat) untill the outside turns golden brown and shredded spring onion and dill will be added. Cha ca is best served with shrimp paste, fish sauce, roasted peanuts and vegetables including green bananas, sliced green star fruit, figs, apricot leaves and green onion. Pick a piece of crispy yellow fish with some greens, dip them into shrimp paste and you will experience the dish with all your senses.

TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 82