The Heritage of Vietnamese - The museum at Cau Go (part 1)

The museum at Cau Go

1. “Thống Nhất” bicycle (Unification bicycle)
1.1. This is a bicycle of famous Vietnamese brand “Thống Nhất” (in the 70s of 20th Century). During the period of governmental subsidy, such thing used to be a fortune for any Vietnamese family at that time (worth around 1.2 ounce of gold). As a result, the government had required each owner to register and update the situation/ location of their bicycle for regular supervision.

“Thống Nhất” bicycle (Unification bicycle) 

1.2. This bicycle used to belong to the defunct grand-father of the investor. It reminds him a lot of his childhood and his grandpa, who used to carry his grandson to school with his old bicycle. (1987) (It is a piece of precious memory about the respectable grandfather and the difficult childhood of the investor).

A piece of precious memory

2. Bát Tràng chinaware
The pottery village of Bat Trang was fist renowned in the 15th Century under King Tran’s reign with its own speciality “ivory-like enamel, crackleware”. In praise of the skills from Bát Tràng artisans, there was a pair of parallel sentences: From “Bạch Bát”, through the skills, mud turns into precious. Firing stove, through tempering, earth turns into gold.

“ivory-like enamel, crackleware”

3. Western oil lamp
Western oil lamp (or American oil lamp) was presented to Vietnam by the end of 19th Century – beginning of 20th Century – by the American oil company – Shell. These days, in the remote area where people haven’t been provided with electricity.

American oil lamp

The Waiter of Vietnamese Restaurant

Every working day at Cau Go Restaurant is a happy day 

My name is Dung, my parents gave this name as a meaning of “Hero”, so people often call me as a funny nick name “Hero”.
I am now a waiter at Cau Go Restaurant. I have worked here since its first launching day and this restaurant is truly joy of my daily life, a lovely piece of my emotion and a vital portion of my career motivation.

Joy of my daily life 

I have a shift job here from 3PM till midnight. Before my working hours, I usually spend time to prepare the best appearance and mood as I can. Smile to myself in the mirror and be ready for the coming Happy Hours. Whenever I come to the sixth floor of the restaurant where I mainly serve, I feel totally relaxing and joyful. This restaurant possesses a premium location in Hanoi city where everyone can enjoy fresh air and the full length of Hoan Kiem Lake, Ngoc Son Temple and The Huc Bridge that the reason why this wonderful atmosphere inspire not only the patrons but also the restaurant staff.

A premium location in Hanoi city

Before working in Cau Go restaurant, I had been a tour-guide who guided the tourists coming to Vietnam to discover the Vietnamese culture. However, I prefer to do restaurant, so for that reason leading me spend my passion in Cau Go restaurant where I can introduce the real Vietnamese traditional food to foreigners. Moreover, I could be as a tour – guide on site who can introduce a brief of Vietnamese culture through the food, the way of cooking Viet’s food, and especially the Vietnamese style of enjoying the food of our people such as how to eat fresh spring rolls, how to eat the hot-pot, beef in vinegar fondue.
Overtime, I feel happy to be a helpful guide when some patrons ask me for explanation about the Vietnamese foods we serve or the history of Hanoi with HoanKiem Lake and other attractions nearby because I am proud to introduce international friends about the charm of Vietnamese cuisine and the history of this thousand year capital.

A lovely piece of emotion 

As a waiter, I feel so great when I am getting busy and busy. Especially in a good weather day, a lot of international patrons come there to relax and enjoy good food and great view. I’d love to see the satisfactory smile on our patrons’ face. In contrast, when my team receives a complaint, we are very upset and we always want to do something for such unsatisfied patrons. Yes, it’s very simple: Customer Satisfaction is our happiness and we are doing everything for that purpose.

I’d love to see the satisfactory smile on our patrons’ face

A vital portion of my career motivation 

At Cau Go Vietnamese Restaurant, employee quality evaluation process is controlled and operated upon very strict standard from appearance, gesture, and serving procedure…I always believe that those standards may put on me more stress but they are chance for me to improve my skills, enrich my working knowledge, satisfy more customers and contribute more for Cau Go Restaurant.
Whenever I realize a customer who I have served return back and say hi to me, I tell myself: “Yeah, we are successful!”. I could not by myself doing the great job in Cau Go restaurant without my colleagues who always share with me happy and sadness. I love my colleague and my job. We are one; we are your guide to welcome you to enjoy Vietnamese cuisine at Cau Go restaurant.

Stewed pork in clay pot with eggs

 I still love and think stewed pork my mom cooked is the best

Although many people hate rain because the road becomes dirty and you need to wear a big ugly raincoat when you want to go out, I still say I LOVE RAIN. Hey, I am not a romantic person and I have other reason for such love: I love foods that my mom usually cooks in a rainy day. During my childhood, I was so happy and eager for the lunch or dinner when it rained because I knew my mom would prepare stewed pork, fish or chicken in a clay pot which are both delicious sweet, salty, spicy and soft.

Delicious sweet, salty, spicy and soft.

Until now, when I am a chef and serve these dishes for hundreds of guests per day, I still love and think stewed pork my mom cooked is the best. My children also love this dish and always ask for it in a rainy or clod day. I have learnt a lot from my mom’s special recipe and tips from many other moms in Vietnam and such experience help my stewed pork in clay pot with eggs unique.
Stewed pork, fish or chicken is the best when you use a clay pot but it is possible if you use a pan. Follow my guide and spend about one to one and a half hour for this amazing dish.

Ingredient: 

2 tablespoons of canola or coconut oil
 1/4 cup sugar
 2 -3 cloves of garlic, minced
 2 whole shallots, chopped 1 tablespoon minced ginger

chopped 1 tablespoon minced ginger

 1 -2 chili, chopped
 2 tablespoons fish sauce (or change depending on your taste)
 1.5 lbs pork tenderloin, cubed about 1 1/2 inch in size

 Pork tenderloin

 1 pinch salt, to taste
 1 pinch pepper
 4 -6 hard-boiled eggs, peeled (optional)

Hard-boiled eggs

 1/2 cup water

 Cooking method 

 Step 1: Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
 Step 2: Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
 Step 3: When it comes to a boil, lower heat to simmer.
 Step 4: Cut hard boil eggs in half and put into pot.
 Step 5: This step is optional, but the eggs will absorb all the sauce and taste heavenly!
 Step 6: Cover the pot and let it simmer.
 Step 7: Wait and wait. Remember: the longer you leave it, the better it taste. But after 30-35 minutes it's normally done.
 Enjoy stewed pork with steamed rice or sour soup and you are coming to the heart of amazing Vietnamese cuisine

 At Cau Go Vietnamese Restaurant we serve various options:

Stewed pork in clay pot
Stewed pork in clay pot with egg
Caramelized pork in clay pot
Ribs stewed in clay pot
Chicken stewed in clay pot with ginger
Chicken stewed in clay pot with lemongrass
Shrimp stewed in clay pot with coconut juice
Shrimp stewed in clay pot with pork
Shrimp stewed in clay pot with star fruit
Hú” fish stewed in clay pot
“Rô” fish stewed in clay pot
“Lóc” fish stewed in clay pot
“Bống” fish stewed in clay pot

The Old Hanoi - Vietnamese Oil Lamp

Vietnamese oil lamp was a must for every family

Hundreds of years ago when electronic and candles had not come to Vietnam, Vietnamese oil lamp was a must for every family to have substantial light for night time. Every oil lamp has three parts which is the lighting head, the oil body and the base.
The first oil lamp was made from pottery. After that, there is an improvement in oil lamp producer when glass and ceramic could be made in some handicraft villages. The lighting head is made by glass so that the light spreads wider and brighter and it protects the little fire inside from wind while the oil body and base are made by ceramic for better durability and more beautiful appearance.

The first oil lamp was made from pottery

There is a special thread at can absorb oil connecting the oil containing in the body and the lighting head. Since the oil is still available, the thread is always wet can easily burnt when touched with a little fire.

Special thread at can absorb oil

Vietnamese oil lamp is a beautiful image of Vietnamese people as in many pictures and poems, it often goes with hard-working student or great mother who awake during the night for studying or sewing. Nowadays, electronic lamp has replaced this traditional one and you hardly find an oil lamp in the market.

Vietnamese oil lamp is a beautiful image of Vietnamese people

At Cau Go Vietnamese cuisine, we want to remind patrons about the Old Hanoi with many traditional artifacts among which oil lamps with beautiful and romantic lighting for dinner is a highlight. Even in a windy night, the oil lamp can still be bright and bring you to a charming Hanoi in the past.
Come to Cau Go Restaurant someday for dinner and enjoy special atmosphere from every corner of this unique restaurant!