Foodie Gifts to Bring Home from Vietnam

Wine-Knows is going to Vietnam for the second time in February 2016.  Several clients have inquired about what kinds of gifts are best to bring back for foodie friends at home.  All require little space and have relatively small weight when compared to other gift items that may tempt you.

Coffee:

                 Coffee is an art-form in Vietnam...they even have their own drip maker.

Some of you may be scratching your head on this one----coffee from Vietnam?   Trust me when I say, "trust me" on this one. Vietnam is one of the world's largest coffee producers (second only to Brazil).   Like French Roast?  You'll enjoy the Vietnamese version...no doubt strongly influenced by the French occupation of the country for nearly 100 years.  And, I know just the place to buy it.

Lotus tea:

                                                         One sip and you'll be hooked!                                               

A dear Vietnamese friend from California  (born in Saigon) came on my last trip to Vietnam.  One of her favorite things as a child was lotus tea.  It was love at first sip for me.  Actually, it was love at first smell.  This tea has an intense but delicate floral aroma and taste.  The petals of the lotus plant are picked in the early morning and dried for this tea.  It's a culinary masterpiece.

5 spice powder:

                      With just a tablespoon or so, these packets are easy for packing.

Some of the dishes prepared in cooking classes on our first trip were made with this intoxicating mixture.  Yes, one can buy 5 spice in the USA, but the Vietnamese version is more aromatic and complex in flavor.  I plan to bring home double the amount I did on the last trip.

Dried strawberries:

                  While there are many dried fruits in Vietnam, the strawberries were special.

Yes, you can occasionally find these in the USA, but they are not as intense as those in Vietnam.  These are a scrumptious delicacy that are sure to please even the most discerning gourmet.

Dried snow mushrooms:

              I rushed to the market to buy these immediately following our cooking class.

I fell in love with these in northern Vietnam's mountains where tea is grown on hillside terraces against a breathtaking backdrop of rural villages and lush landscapes.  These delectable edibles grow on trunks of trees and are used in a variety of salads and main dishes.   I intend to fill my suitcase with bags of them as they are nearly weightless.

We have two spots left in the upcoming trip to Vietnam in February 2016.    The trip is showcased at www.WineKnowsTravel.com.

Vietnam’s Scrumptious Street Food

                                               This street vendor is out just after the sun rises.

Street food in Vietnam is an institution.  It’s a way of life.  The poor and the rich do it.  The young and the elderly.  Families and singles.  Locals and tourists.  Each stand has its specialty and it’s not unusual for a vendor to only offer one item.  Delving into the Vietnamese culture doesn’t get any better than at a street food spot where you see all strata of life converging into one delicious spot.

                                             If your lucky, there will be seating.

Seating (if there is any) is very rudimentary---often nothing more than the types of tiny plastic chairs often seen in Kindergartens. (You haven’t lived until you’ve tried to pry yourself out of one of these munchkin size seats.)  It’s not about comfort.  It’s about comfort food.  Service?  The server is the chef---service includes handing you your food.

Two years ago I was taken by a foodie in Saigon on a tour of her favorite street spots.  In Hanoi, I hired a gourmet cooking company to take me to their hidden street gems.  I still dream about both of those evenings.  Very different experiences, but both equally compelling for this die-hard foodie.

One of the most unforgettable places was deep in a residential district of Saigon.  The streets were so small that no cars could enter…only motorcycles or pedestrians.  It was like opening day at Yankee stadium.  The streets were mobbed, there was a palpable excitement in the air.  All bases were loaded at the vendor who specialized in Banh Xeo…a crispy omelette/pancake filled with fresh veggies.  In a hall of fame, this version of Banh Xeo would be served.

                                                     Banh Xeo heaven

The duck Pho soup in Hanoi had me at hello.  This vendor offered small wooden crates for street-side “dining.”  The dishes were washed in front of you right on the street…with the water tossed in the gutter.  I adored every sip and morsel of this extremely complex broth laced with star anise… and the perfectly cooked duck.  Definitely duck nirvana.

                                  I went back 2 days in a row for this duck Pho

Coming on the February 2016 tour to Vietnam?  You’ll visit both of these vendors and several more as we graze through the street foods of these two mouthwatering cities.

Phở Sure

                                    Fabulous Beef Phở served on the street in Hanoi

It's no doubt that most urban Americans have heard of Phở, Vietnam's signature soup. Pronounced "fuh," Phở is a popular street food throughout Vietnam (vendors actually set up small booths on either the street or sidewalk---most have a few simple tables and folding chairs).  On my recent trip to Vietnam I saw street stalls in Hanoi serving Phở to motorcycle riders who were downing their soup while straddling their bikes.) 

                                 Street stands such as this are on every corner

Phở is to the Vietnamese what hamburgers are to Americans---incredibly popular, available in nearly every restaurant, eaten by the rich and the pool, the young and the old.  Like hamburgers, this soup is also served with garnishes;  Phở, however, is accompanied by a heaping plate of mint, Thai basil, bean sprouts, sliced jalapenos, and sometimes fried shallots.  It's all about aroma and texture.  The trick is to add a little pinch of each of the items as you eat your way through the soup.  Timing is everything.  If you add the garnishes too soon you'll end up with darkened, less aromatics herbs and soggy sprouts and shallots.

                                                              It's all about the broth

The earthy, complex broth is critically important---layers upon layers of subtle nuances, starting with the richness of a cornucopia of meats and bones, with herbs (e.g. ginger and cilantro), and spices (cardamom, cloves, cinnamon and stair anise are the most common)...all added strategically throughout the broth's long simmering process.  Phở  is primarily beef, however, chicken is sometimes found.  Noodles are always made from rice and are linguine shaped.  Phở changes from region to region within the country, differing by noodle width, the sweetness of the broth, and even the choice of herbs used in the broth.  In the South (think Saigon) the soup is eaten mainly for breakfast and occasionally for lunch, whereas in the North (e.g. Hanoi) the dish is eaten at any time. 

                        Phở ingredients awaiting the last & most crucial element, its broth

If you're coming with us to Vietnam next February (we still have some availability), you'll have the opportunity to experience the best Phở---at a street stall, as well as a formal restaurant.  At both stops you can sip the broth, savor its complexity, and appreciate the painstaking time that has gone into birthing this delectable liquid. Phở sure you will become a fan.

For more information on our 2016 February tour to Vietnam, check out:  http://www.wineknowstravel.com/