Vietnam winter is not too cold but chilled enough to awaken the sense of taste. This is the chance to warm up and enjoy Vietnamese cuisine. Here are some options:
- Floating cake
Bánh trôi (Floating cake) can be made and eat in usual days as an interesting dessert or in special occasion called Tết Hàn Thực (Cold Food Festival) in Vietnam, which takes place annually on the 3rd day of the third lunar month in the year. Bánh trôi (Floating cake) are small white balls made of brown sugar, wrapped in glutinous rice flour. The name floating cakes came about from the way it is actually cooked. Boiling the balls in water and we will know the cakes are done when they start to float on the water surface.
- Pork ribs rice porridge
This is a traditional Vietnamese rice porridge, served mostly for breakfast. Light but tasty. Pork ribs rice porridge is cháo (rice porridge) with grilled pork rib meat (without the bone). Cháo is made from rice and water. In order to make rice porridge, the amount of water must be three times more than the rice. The mix is initially boiled at high heat, then slowly cooled. Green onion is usually added to the porridge, along with other minor ingredients. Sometimes, quẩy (fried bread stick) is served upon request.
- Rice cake made of rice flour and lime water
In northern Vietnam, bánh đúc is a cake made from either non-glutinous rice flour or corn flour and lime water. It is white in color and has a soft texture and mild flavour.photo It is typically garnished with savory ingredients such as ground pork, tôm chấy (grilled ground shrimp),photo fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce.photo Although it may be eaten on its own, it may also be served hot, accompanied by steamed meat or mushrooms.
- Grilled corn and Grilled sweet potato