Vietnam’s Coffee is an Art Form

            This Vietnamese coffee mogul's company has grown to nearly $350 Million US
 

After a long international flight followed by an iffy night’s sleep in Hanoi, I remember heading down to the hotel’s breakfast room where I found my three girlfriends guzzling pots of coffee.  This was more than a decade ago but I still remember they were all raving about the terrific coffee.  I’m very picky about coffee but I was hooked at first sip.

When breakfast was over I asked the server what brand the coffee was and where I could buy it.   Seems the coffee Gods were looking down on me as the hotel agreed to actually sell me a bag.  The only issue was that it came in large commercial packaging.  No problem.  I bought the equivalent of ten pounds and carried them throughout Vietnam, then on to Australia, and back to the US.  I never regretted lugging a single coffee bean.  This stuff was the bomb!

           Wine-Knows will stop for a coffee in Hanoi at one of the city's original coffee houses

There is something very different about Vietnamese coffee.  When I first tasted it I remember being surprised by nuances of chocolate and even nuttiness.  (BTW:  I’m not one for any type of flavored coffee.)   I’ve since learned that there is a miniscule amount of chocolate but the real difference is that Vietnam grows an entirely different bean.  Most American coffee uses the Arabica bean, Brazil’s Holy Grail.  Vietnam, however, uses the more earth flavored Robusta bean.  (Italian espresso often contains Robusta in the mixture of beans to provide a full-bodied drink.)   Furthermore, Vietnam roasts its beans at very low temperatures over a long period of time, allowing it to develop complex flavors.

Coffee was brought to Vietnam in the 1800’s by the French who colonized it until the 1950’s.  Today, Vietnam is the second largest producer of coffee on the planet, surpassed only by Brazil.   Walk around downtown Saigon and you’ll notice immediately that coffee is big business:  sleek modern coffee houses abound and are loaded with upmarket crowds.  Even retail shops selling everything from clothing to electronics have large displays of packaged coffee for sale.

                                   Coffee is sold in nearly every type of store in Vietnam

Thankfully Vietnamese coffee is now available in the US---seems I’m not the only one who is hooked.  Amazon now offers more than 20 brands of Vietnamese coffee.  Furthermore, many American coffee brands have added a “Vietnamese-style” coffee to their offerings.

Wine-Knows’ 2026 tour to Vietnam sold out on the first day of marketing, but we are accepting folks on a wait list.  In the meanwhile, you can still get your Vietnamese morning Joe fix by ordering online, or looking for Vietnamese-style coffee at a local spot.

Vietnam’s Exotic Fruits

                            

                                    Vietnam's fruit opens a whole new world for food-lovers

Vietnam is replete with exceptional tropical fruits.  These fruits are a strong part of the nation's culinary profile.  For example, there are as many street food vendors selling fruit as there are serving the country's signature soup dish, Pho.  Fruit is so popular that carving it has become an art-form.  Moreover, no meal in a Vietnamese home is served without some type of fruit.

Most of these exotic fruits are unknown to Americans and Europeans.  However, due to the large population of Vietnamese in California many of the delectable fruits are now showing up in Cali grocery stores.  Not only are they insanely delicious, but they present beguiling opportunities for the foodie to experiment with new products.  

Jackfruit

Jackfruit is the largest tree-borne fruit in the world

I simply can't get enough of jackfruit.  I loved this fruit so much that when we moved to San Diego ten years ago I attempted to have a tree planted---until I learned that it took 20 years for the tree to bare the first fruit.  Thankfully, I was able to find an Asian market that carried it.  Last year my local grocer began selling jackfruit, so it appears that I'm not the only one wowed by this seductive fruit.

Jackfruit's taste is somewhere between a pineapple and a banana.  It's distinctive.  It's also addictive.  When cooked, the fruit has a texture similar to pulled pork, thus it has become popular in vegetarian cooking.  (Trader Joe's sells a frozen jackfruit curry that is subline!)  My favorite way, nonetheless, is the raw fruit.

Durian

 

 Durian's taste is delectable

I was introduced to this fruit on my first trip to Vietnam years ago by a Vietnamese friend living in California.  She and I went to Vietnam to retrace her roots from living there as a child.  She made certain to warn me that this fruit was like a horribly stinky cheese in France.  She was right:  just get past the smell and you find a mouth-watering fruit.

Durian's taste, an almost indescribable cacophony of flavors, is a combination of sweet and savory.  The texture is super creamy.  Unfortunately, durian is very expensive due to its short period of ripeness.  Don't miss it if you see it.

Rambutan

Rambutan are harvested twice a year in Vietnam

Rambutan, which belongs to the lychee family, is an absolutely visually stunning fruit.  The first time I saw it I thought it was a flower.  Its Vietnamese name actually translates to "messy hair."  Once peeled, the interior reveals a white fleshy fruit which is a little like a grape in texture and taste.

Longan

Longan is eaten raw or dried like a date

Longan is another member of the same family as rambutan and lychee.  Its name means "dragon's eye" for when the fruit is peeled it resembles a large eye.  The fruit's musky sweet taste is similar to that of lychee with gentle flowery notes.  While eaten raw, it is also popular in desserts.

Dragon Fruit

Dragon fruit is a feast for the eyes & taste buds

While this fruit is actually native to Central America, it is widely grown throughout Vietnam.  Its bright red shell decorated with green scales resembles a dragon, thus, its name in Asia.  Inside is a white fruit studded with tiny black seeds.  Personally, I don't find much taste at all in the fruit, however, others feel its taste is a cross between a kiwi and a pear.

Star Apple

Star apple's interior is very creamy

The star apple is a gorgeous purple-tinged fruit when fully ripe.  Measuring only 2-3 inches in diameter, the small found fruit gets its name from the star pattern seen when the fruit is cut in half.  A spoon is necessary to scoop out the sweet interior as its delicate jelly-like pulp is juicy.  The Vietnamese call star apple "milk fruit" because of the rich milky liquid that oozes from its center.

Mangosteen

The inside of the hard-shelled exterior is a big surprise

Native to Southeast Asia, the mangosteen is one of the best tasting fruits in all of Vietnam.  It's tough exterior resembles an acorn but a soft and sweet interior tastes like a melange of orange, banana and peach.  The fruit's segmented flesh is similar to than of an orange, however, the flesh is white.

Those coming with us to Vietnam in February 2020 will be able to sample most of these fruits on the foodie's tour of Saigon's exciting central market.  There are two seats remaining on this trip:    http://www.wineknowstravel.com/itinerary-vietnam/

Utterly Magnificent Ha Long Bay

After traveling many times around the world there are few places that take my breath away and send a nice warm chill down my spine.  Ha Long Bay is one of the marvels that continues to do so.  It’s no wonder that countless movies have filmed in this idyllic location.  This is nature at its finest.  Mysterious.  Dreamy.  Miraculous.

                                           Deserted beaches & coves abound

Formed 500 million years ago, this magical bay has nearly two thousand dramatic small limestone islands in varying shapes and sizes.  Many are jaggedly topped with a verdant rainbow of tropical trees cascading down to deserted tiny beaches and sun-kissed coves.  Formed by millenniums of a tropical wet climate eroding the limestone mainland, these mystic islands have broken away  from the continental land mass and have taken with them Vietnam’s flora, fauna, and magnificence. Several of the islands are hollow with enormous caves that have yet-to-be discovered by tourists. 

 Some floating villages have their own school & clinic

Ha Long Bay is northern Vietnam’s most popular tourism site.   People from all over the country (and for that matter, from all over Asia) come here…many for honeymoons.  In spite of its mind-boggling number of visitors, Ha Long can offer a tranquil and romantic experience away from crowds.  For example, within 20 minutes of leaving the mainland on a private boat an enormous assortment of private inlets with secluded shores await anyone who wants to escape.  Of the thousands of islands, only 40 are inhabited.  That means endless enchanting opportunities for privacy-seekers in dream-like settings.

                          All of Ha Long is now protected by UNESCO World Heritage

Ha Long means “dragon” in Vietnamese.  Dragons are considered protectors in the Vietnamese culture.   According to folk-lore, when Vietnam was just starting to develop as a country it had to fight against multiple invaders.  To assist in the fight, the gods sent a family of dragons as protectors.  Today, Ha Long Bay and all of its islands are protected by another entity.   UNESCO, the United Nation’s World Heritage preservation arm, safeguards the entire area.   Stringent rules have been enacted to protect everything and ensure that it remains pristine for future generations.

                               WineKnows has leased a private yacht for its 2020 tour

WineKnows has leased a private yacht and will be spending two nights on Ha Long Bay as part of our tour to Vietnam in February 2020.  We have a few seats remaining.   Come enjoy the exotic beauty of this very special spot with us. http://www.wineknowstravel.com/itinerary-vietnam/

Zucchini Flowers

                            Soon to be served as an appetizer at our villa rental on Lake Como

Somehow the 4^th of July always marks the beginning of summer for me.  Luscious tomatoes are available in nearly every color of the rainbow, stone fruits are at their prime, wonderfully ripe melons abound, and farmers markets are over-flowing with zucchini flowers.   Over thirty years ago I fell in love with zucchini flowers on the island of Capri in Italy.  In fact, after having been served them one night for dinner, I so fell in love with them that I signed up for a cooking class at the restaurant during the week that I was there just to learn the chef’s secrets for zucchini flowers.

                            The Vietnamese version was dipped in batter and then panko

Since that time I’ve had zucchini blossoms prepared in several different ways and in several different countries.  On a recent trip to Vietnam I was served them in a family’s home.   Stuffed with minced pork and fried in a coconut-milk batter, they were sublime.  In France I’ve had them stuffed with goat cheese in a Michelin-star restaurant, and filled with scallops in another.  Both French renditions were baked and then topped with an ethereal sauce. 

                                        Simple pleasure...and a sure crowd-pleaser               

My favorite way to this day, however, is the way in which I was initially served them in Capri.  Over the years I’ve tweaked the recipe to resemble a more tempura-like batter by using cornstarch.  I’ve also lightened up the batter (and added to the taste profile) by using beer for the liquid.

A couple of tips:

1.       Having your oil at the correct temperature (375 degrees) is essential.  This   is important so that the flowers do not absorb the oil.

2.      Immediately salt the flowers when they are removed from the oil (this helps the salt adhere).

Recipe for 24 flowers (plan on 3-4 per person if they’re small;   2-3 if they’re large)

• 3/4 cup of corn starch
• 1/4 cup flour
• enough beer to make a thin pancake batter consistency (if you add too much beer, just add a little more corn starch)
• EVOO (enough to fill about 2 inches of a skillet)
• salt

 Instructions:

1. Make batter

2. Meanwhile, heat oil in skillet

3. Dip each flower in batter and fry until golden brown on both sides 

4. Drain on paper towel and salt immediately

Buon appetito !

The Spicy Condiment of Vietnamese Heritage

   The iconic Rooster's color belies its contents---red hot!

What foodie hasn’t heard of Sriracha (see ROTCH ah)?  Not only does this condiment appear on nearly every tabletop of most Asian restaurants in the USA, but it has also worked its way into main-stream culinary America.  There are now Sriracha-flavored potato chips, both Sriracha mayonnaise and mustard, as well as Sriracha jerkey and Sriracha popcorn.   Almost unbelievably, there is now even Sriracha lip balm for sale.  How many knew the Sriracha empire was started by a Vietnamese immigrant?

In the late 1970’s a former major in Vietnam’s southern Army immigrated to the Los Angeles area of California.   He was disappointed to not find the traditional hot sauce he had so loved in his native country.   On a shoestring budget he decided to make his own.  In a broken-down Chevy van he began peddling his concoction to the large community of Vietnamese via their local markets and restaurants.  The rest is history.

His family-run business, Hay Fong Foods, now employs over 200 people and has sales in excess of $60 million.  Named after the boat on which he escaped from Vietnam nearly 35 years ago, Hay Fong’s Sriracha was named at Bon Appetit’s “food of the year” in 2010.   The company has never advertised.  But, the company also never trademarked the name Sriracha and that has proved quite problematic.  While Hay Fong’s iconic packaging is easily recognized for its clear plastic bottle showing its bright red contents along with rooster logo and bright green squeeze-bottle top, it has come under fire from competitors.  It seems everyone is now making Sriracha and knock-offs fill supermarket shelves.

I just returned a few weeks ago from Vietnam with a Wine-Knows group.  There were no bottles of Hay Fong Food’s Sriracha on the tables, however, most restaurants had a similarly colored bottle of equally high-octane sauce tableside.  As I sampled each,  I couldn’t help but think of the perseverance and drive of the USA’s creator of Sriracha----a tribute to the hard-working people of his beautiful homeland.

Good Morning, Vietnam!

                                                   Vietnam has an amazing beer culture.

Beer has been part of Vietnam for over a century.  French who colonized Vietnam in the latter part of the 19^th century brought with them not only expertise in wine-making, but also beer-producing.  The first brewery, established in the 1890’s, is still operating and produces more than 2 billion liters of beer annually.  As alcohol levels in Vietnamese beer are low (typically 2-4%), it’s not unusual to see locals imbibing as early as 8 am.

I am not a beer aficionado but after my trip two years ago to Vietnam I can see how one could become hooked on this beverage.  Beer was everywhere we went throughout this long and slender country---from the finest restaurants to street-food stalls.  Locals were consuming it on every street corner---as were well-dressed business men.  It seems like beer is morphing into Vietnam’s coolest, hippest drink as upscale beer shops are springing up on nearly every corner not already occupied by a street vendor selling beer.

For the tourist, the variety of local and regional beers can be overwhelming.  First, it appears that each city has its own beer named after the town:  there is Bia Saigon (“beer from Saigon”), Bia Hanoi, Bia Hue etc…  To complicate matters further, there are many producers of beer made in their name-sake city.  Moreover, the increasing beer culture has led to a glut of microbreweries.  Some have adopted the more traditional European styles, while other microbreweries specialize in home brews called bia hoi.

Bia hoi, the people’s beer,” is consumed in frightening quantities by everyone from street vendors to Vietnam’s newly rich.  Sometimes called “fresh beer,” it is an unpasteurized, unpreserved product made before the sun rises and often consumed prior to sunset.  Throughout the day motorcycle delivery men can be seen in large cities delivering bia hoi  in everything from 100 gallon drums precariously perched on their mopeds, to mountains of sky-high piled small plastic jugs.  Much of it comes from large breweries, however, mom-and-pop producers flourish as well.  At about 15 cents a pint, it is often cheaper than bottled water.

Just this year the first book on Vietnamese beer was published in English.  Beer Guide to Vietnam was written by Jonathan Gharbi.  The book describes every microbrewery and brew pub in Vietnam, as well as other beer establishments.  But in Hanoi (where bia hoi is king) pay attention in finding them---many are simply known by their address (often missing), or even the intersection they inhabit.  New ones pop up and old ones close to relocate a few blocks away.  No worries, it will be a fun treasure hunt…and a beer will never far away.

For those of you who are coming on the February 2016 trip to Vietnam with Wine-Knows, we will be sampling some of the country’s best.  Here is a list of some of their highest rated beers:  Bia Hanoi, 333, Saigon Special, Bierre Laure, and Saigon Red.  You can be sure that bi hoi (the people’s beer) will also be on our list of must-trys.

Bottoms up!

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.

Vietnam’s Five Spice

                                 A pungent melange of spices with star anise leading the show

I’m a lover of Vietnamese food.  Prior to moving to San Diego, every week in the Bay Area I would treat to an ethereal grilled chicken lunch at a Vietnamese restaurant near my office.  I never could figure out this dish’s spices, but when I went to Vietnam last year it finally hit me during a cooking class:  five spice powder!  While this mixture is used in Chinese restaurants, it is not used in households in China for daily cooking.   In contrast, it’s a standard in Vietnamese homes. 

Google “Vietnamese chicken with 5 spice” and you’ll be served up in a nano-second more than 1 million articles.  While chicken and five spice is a marriage made in heaven, the Vietnamese use this mélange of flavor to add zest and pungency to everything from their signature Pho soup, to noodles, or stir-fries, as well as a variety of sauces. 

What are the five spices?   While ingredients and proportions  may vary among producers (and from country to country), star anise creates the backbone for most Vietnamese preparations.  Cloves is the next note, followed by cinnamon, Sichuan peppers and finally fennel seeds.  Occasionally, ginger, nutmeg, turmeric, coriander or cardamom may be added to the blend in lieu of one of the other ingredients.

In Vietnam, every household seems to have a recipe for chicken cooked with five spices where is used in a marinade, or even as a rub.  

Christine Ha, MasterChef’s winner in 2013, stunned the television audience throughout the competition.  First, she was blind; second she was Vietnamese. Her masterpieces put Vietnam on the culinary map of many Americans who had not tasted this cuisine.  In her first book after the show, Recipes From My Home Kitchen, Christine uses homemade five spice in her “Mama’s chicken noodle soup.”  Her spice mixture was roasted star anise, coriander and cloves, along with charred ginger (“coaxing every bit of sweetness and flavor from the ingredients which translates to a more flavorful stock.”)

Here is my favorite recipe using five spice--- a tribute to the first Vietnamese dish I fell in love with in the Bay Area.  It can be used for any type of poultry or meat.

VIETNAMESE MARINADE FOR POULTRY OR MEAT

Mix all of the following together:

3 tablespoons vegetable oil
1 large shallot finely chopped
2 tablespoons soy sauce
3 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons sugar
2 tablespoons of fish sauce (3 Crabs brand is the best!)
2 teaspoons ground turmeric
1 heaping teaspoon five-spice powder
1/2 tablespoon sea salt
4 whole star anise, lightly toasted for about 3 minutes and then pounded into a fine powder
Freshly ground black pepper

Put the meat or poultry into baggie with the marinate.  Refrigerate, turning it occasionally to ensure full coverage.  

Note:  it's critical to marinate chicken or meat for at least 8 hours. For the best results, do 24 hrs.

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/

Jack Fruit---the Yummiest Fruit I've Had

                                      Exotic jack fruits are seen in every Vietnamese market

Five years ago two of my clients of Vietnamese heritage visited us for a weekend at our home near San Diego.  They came baring gifts of strange looking fruit with wonderfully exotic aromas.  One of them was jack fruit…and it was love at first bite.  The two women friends intermingled stories of their families’ escape during the Vietnam War with heart-warming accounts of eating jack fruit back in Vietnam as small children.  While not yet available in traditional supermarkets in California, this fruit is sold in many Vietnamese food stores in California’s urban centers with large Asian populations.

So what is jack fruit?  The flavor is an addictively delicious symphony of pineapple, banana, mango and apple.  While the fruit is used in Vietnamese desserts such as puddings and cakes, I prefer the raw version where I can taste every one of its special notes.  Perfectly ripe jack fruit is like no other fruit you will ever taste.  The texture is also unusual---somewhat fibrous, it is an excellent source of dietary fiber ( as well as high in protein, potassium and vitamin B). Jack fruit is also the largest tree-borne fruit in the world growing up to a ginormous 80 lbs, and as much as a yard in length. 

Although Vietnam is one of the largest producers of jack fruit, this delectable edible is widely cultivated throughout Southeast Asia.  Archaeological findings indicate that it was cultivated in India as long as 3,000 to 6,000 years ago.  Jack fruit is also grown in Brazil.

The inside of the jack fruit is very unusual.  It looks to me like something from another planet...somewhat alien.  The first time I saw it sliced open I was shocked.  There's no way to actually describe it.

                         Hard to imagine that something this strange could be so yummy

Those of you who are coming with us on next February’s culinary tour of Vietnam will see jack fruit throughout the country---I even saw a tree growing in the downtown of Hanoi.  Every outdoor market we visited on the 2014 tour had them.  In Saigon there was a woman selling bite-size morsels of jack fruit in a handy take-out container…luckily her small stand was stationed just outside my uber-modern spa hotel located in the heart of the city.  I was a BIG customer of her products for the several days I spent in this fascinating French-inspired metropolis. 

                                           Jack fruit morsels ready for plucking                                             

For more information about the 2016 foodie’s tour of Vietnam check out the upcoming trip:   http://www.wineknowstravel.com/Vietnam_itinerary.htm

For a slideshow of the much-loved 2014 Vietnamese tour with Wine-Knows, don’t miss this slideshow of how we ate and drank our way across this mesmerizing country:

http://play.smilebox.com/SpreadMoreHappy/4e4441334d5441774f44453d0d0a