TRAVELLIVE MAGAZINE Travellive 10-2016

C•M TƒM CAO L¡U Nh˜ng sÓi m◊ cao l«u Æ≠Óc Æ∆t g‰n ghœ d≠Ìi Æ∏y t´ cÔng mÈt ›t gi∏ tr«n vıa ch›n tÌi, xen l…n chÛt rau Trµ Qu’, hÛng lÒi, rau th¨m. Vµi l∏t thﬁt x∏ x›u th∏i m·ng, t´m, thﬁt gµ, da heo chi™n giﬂn Æ∆t b™n tr™n tr≠Ìc khi r≠Ìi n≠Ìc sËt l™n, Æi”m th™m mÈt ›t cao l«u chi™n, qu∂ Ìt xanh, l∏t chanh m·ng khi’n cao l«u d≠Íng nh≠ hÈi tÙ ÆÒ sæc, vﬁ vµ h≠¨ng. M„n ®n cÚng Æ≠Óc bi’n t†u vÌi nhi“u h≠¨ng vﬁ Æ” th˘c kh∏ch l˘a ch‰n nh≠ cao l«u heo, cao l«u gµ, cao l«u thﬁt vµ h∂i s∂n. noodles with meat and greens Cao lau noodles are set on the bottom of a bowl with scalded bean sprout and greens from Tra Que village. On the top are some slices of xa xiu (cha siu) pork, shrimp, chicken and crispy fried pork rind. Pour over the sauce and add a little fried cao lau, a green chili and some slices of lemon, then you will have perfect cao lau noodles with all its tastes and scents. There are many variations of this dish in Hoi An such as cao lau with pork, cao lau with chicken and cao lau with seafood. VÌi ng≠Íi Sµi Gﬂn x≠a, t†m lµ nh˜ng hπt gπo bﬁ g∑y n∏t trong qu∏ tr◊nh xay x∏t. VÌi s˘ s∏ng tπo theo thÍi gian, t†m Æ≠Óc n©ng l™n thµnh mÈt m„n ®n h†p d…n mang t™n g‰i mÈc mπc, Æ¨n gi∂n “C¨m t†m”. C¨m t†m th≠Íng Æ≠Óc ®n kÃm vÌi s≠Ín cËt l’t heo n≠Ìng mÀt ong lµ ngon nh†t. ß” d‹a c¨m bæt mæt vµ sang tr‰ng, Æ«u b’p cﬂn lµm th™m m„n ch∂, chÒ y’u tı thﬁt xay nh· trÈn tr¯ng vﬁt Æ∏nh nhuy‘n, n™m th™m gia vﬁ cÔng n†m mÃo xæt nh·, bÛn tµu Æ” m„n ch∂ dŒo h¨n. Ch∂ Æ≠Óc h†p trong xˆng vµ Æ≠Óc cæt khäo läo cho d‹a c¨m cµng bæt mæt. C„ n¨i cﬂn chi™n tr¯ng Ëp la ho∆c lπp x≠Îng t≠¨i ®n kÃm. °n c¨m t†m muËn ngon ph∂i c„ d≠a rau muËng muËi chua ng‰t cÔng vµi loπi kh∏c ®n kÃm. broken rice For people living in Saigon in old times, tam was just a traditionally cheaper grade of rice which was damaged in milling. Nowadays, this kind of rice has been creatively used to prepare a delicious dish named com tam. Com tam is often served with a pork cutlet grilled with honey. To make the dish more attractive, meatloaf can be added. Minced meat is mixed with duck eggs and minced peziza and seasoned with spices. A little vermicelli made of cassava makes the meatloaf more viscous. This meatloaf is steamed in a wooden mould and cut carefully when it’s cooked. A good com tam must be eaten with sweet-sour salted morning glory, omelet and fresh Chinese sausage. TRAVELLIVE 87

TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 87