Healthy Eating: 3 Reasons Why You Should Start Eating Vietnamese Food

In a recent article on CNN, Annie Corapi has positioned Vietnamese food at the top three healthiest ethnic cuisines which believed to be “light, nutritious, and incredibly yummy” . To make things clear, I have got a small talk with chef Bay to find out 5 reasons (according to our health-conscious chef) we should all have more Vietnamese dishes on our tables.

1.    To keep your look younger!!!

Meat is not the main attraction in Vietnamese Cuisine, we love vegetable, we love salad. First- time visitor to Vietnam can be surprised by a huge number of authentic salad selections in this country. One of the most famous vegie dishes all over Vietnam is the (green) mango salad which is marinated with fish sauce (not salt) and mint. Such dish is full of vitamin E, a very useful element to fight free radicals in your body (one of the major causes of pre mature ageing).

My favorite mango salad will help me stay young forever!!!

2.       To aid your digestion!!!

Vietnamses cooking style employs a wide range of “traditional flavourings” (including cilantro, mint, Thai basil, star anise, and red chili) to remedies all sort of aliments; and cilantro and mint are already proved to support the function of liver as well as relief from indigestion.

In the past, Vietnamese farmers’ experience indicate that a bowl of soup (full of herb) is the best medicine to find of bloating 

3.       To lose weight… (Chef Bay’s favorite part)

"This cuisine, prepared the traditional way, relies less on frying and heavy coconut-based sauces for flavor and more on herbs, which makes it lower in calories," – said Chef Bay.

A giant bowl of Vietnamese Sour Clam Soup (Morning Glory soup for example) contain less than 300 calories each and probably 0g of fat per serving, which mean you could eat one every day together with a small bowl of rice for lunch/ dinner as part of your diet program.

A giant bowl of Vietnamese Sour Clam Soup (Morning Glory soup for example) contain less than 300 calories each

Danger: Almost Vietnamese dishes are healthy to be eaten, please be careful with Vietnamese traditional dishes for Chinese New Year (Banh Chung, Gio Thu, Thit Dong). Such dishes are prepared for the below 10 degree Celsius weather will contain a large amount of fat and calories to maintain the flow of energy during for Vietnamese People.

 

The ugly truth about MSG in food – better to avoid it!!! [TIPS]

The controversial cooking ingredient  

Monosodium glutamate (MSG) is a popular flavor enhancer to be added to many Asian dishes, processed meats, and canned food.
According to Food and Drug Administration (FDA), Monosodium glutamate (MSG) is generally “safe”. However, over the years, the FDA has received many reports of reactions to food containing MSG – known as MSG symptoms:

• Headache 
• Flushing 
• Sweating 
• Facial pressure or tightness 
• Numbness, tingling or burning in the face, neck and other areas 
• Rapid, fluttering heartbeats (heart palpitations) 
• Chest pain 
• Nausea 
• Weakness 

(Katherine Zeratsky, R.D., L.D)

Ugly truth about the use of MSG in many Asian restaurants 

I used to work in 3 Chinese restaurants back in Switzerland for 4 years from 2008; and I have leant a simple trick to sell more and more drink in the restaurant => add a lot of MSG to the dishes, that will make the customer feel very very thirsty (I try to eat those dishes myself and you probably can predict the outcome). I come back to Vietnam, do some sort of travel and try many dishes all over the country (I am sort of food tourist). Again, I recognize in Vietnam, we use the same trick to force our client to buy more drink.

Add a lot of MSG to the dishes will make customers feel thirsty

TIPS from my own experience 

1. Do not use MSG for your cooking, use seasoning powder instead – still giving flavor.
2. If you “have” to eat out, ask the chef not to put MSG in your food.
3. If you feel the taste – slightly salty & sweet – by the middle of your tongue => you are having MSG in your food.
4. Many “Pho” restaurant use MSG (excessively) to make the soup taste better without spend lot of money on buying pork/ beef bones. Check the water of your “Pho” soup, if it clear but still taste good => they do put MSG. The “Pho” with opaque soup are safer to each.

Be careful with clear-soup "Pho"

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The Heritage of Vietnamese - The museum at Cau Go (part 2)

4. Coal iron 
During the period of governmental subsidy, there was an assumption that only rich people can own a coal iron. Such priceless utensil was utilized day and night; especially at the time Chinese New Year is closed by, it was shared among several families to help ironing the most beautiful clothes for Tet.

Only rich people can own a coal iron

5. Radio 
Before and up to the period of governmental subsidy, updating the news or listening to music through a radio is indispensable spiritual activity for so many people. To own a radio, one has to spend a few ounces of gold and so it usually appears only in wealthy families, the household business or government officials.

6. Butterfly Sewing Machine
Butterfly Sewing Machine originated from China. During the 70s of the 19th century, it appeared only in wealthy families and was the " dowry " dream of all girls who prepared to get marriage. At that time , only this machine had reverse gear. Therefore, it was famous for possessing superior technologies Vietnam than any other sewing machines ..

Butterfly Sewing Machine originated from China

7. Calor fan

Originated in France, the Calor fan was introduced to Vietnam under French occupation (the 30s of 19th century). Only the rich people and the one who is working for French Government can buy it. After the August Revolution, the Vietnamese people still kept them for utilizing.

Calor fan was introduced to Vietnam under French occupation

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!

The Vietnamese Cuisine - Salted Vietnamese eggplants or “Ca Phao”

Vietnamese eggplant is unique for its crunchy texture, neutral smelling and mild flavor

Vietnamese eggplant is a type of eggplant used widely in Vietnamese cuisine. A Vietnamese eggplant is about 1 to 1.5 inches or 2.5 to 3.5 centimeters in diameter and looks like a small ball. Its color may be medium green, pale green or white with green stripes. Vietnamese eggplant is unique for its crunchy texture, neutral smelling and mild flavor that are perfect for eaten raw without removing the skin. It is rich in fiber, Vitamin B group, cooper, manganese and folate, therefore, pretty good for health and especially who want to lose weight. A natural Vietnamese eggplant has a slight bitter taste that why it is often salted or sautéed with meat and herbs.

Salted Vietnamese eggplant is very popular and even a must in Vietnamese meal during summer time. Its salty, crunchiness, a little bitterness, some sweetness and slight spicy is perfect when enjoyed with steamed rice, vegetables and soup.

A must in Vietnamese meal during summer time

Interestingly, you can prepare this dish at home in a simple way:

Ingredients 

1kg fresh Vietnamese eggplant (you can buy in many local markets in summer)

2 cloves of garlic

3 peppers

Salt
Sugar
Warm water 1 medium glass jar.

Cooking

Place the eggplants under sunlight for 3 to 4 hours then cut the stems and rinse

Cut the eggplants in half and soaked them in diluted salt water for about 15 minutes to help reduce their bitterness and eliminate any toxin contained. Rinse eggplants under running water and drain

Cut the eggplants in half and soaked them in diluted salt water

Dissolve salt in warm water so that sugar is not too salty. Peel and crush the garlic
Place a little salt layer at the bottom of the jar followed by a layer of eggplants and then another layer of salt followed by a layer of eggplants …keep continue until the end. Pour the salt water mixed with garlic into the jar.

After 2 days, your salted Vietnamese eggplant dish is ready to be enjoyed with fish sauce mixed with sugar, crushed garlic and sliced peppers.
For the best taste and combination options of salted Vietnamese eggplants, come and see me Cau Go  to try and ask for the tips.

The Chef of Vietnamese Cuisine

Welcome to Cau Go Vietnamses Cuisine – my lovely working place!
My name is Dao Thi Bay, Sous Chef of Cau Go Restaurant.
I have been working for this restaurant since the first day of its operation and until now, I am very happy that my foods has made thousands of patrons delighted and since my first post on how to cook authentic Vietnamse food, I have received encouragement and compliment from followers. I rarely talk to my guests as my job is always in kitchen but luckily thanks to blog, I can share with you the beauty of Vietnamese dishes.

Since I was a little girl, my mom taught me how to cook various type of food. My mom said every woman in a family should be a chef who keeps warmth, health and happiness by making Vietnamese traditional dishes in right way as it should always be. At that time, I considered Vietnamese cuisine was just a must for any girl to learn, remember and practice in a certain way. I record all cooking lessons from my Mom in a precious cook guide and still refer to it during my work at Cau Go.

 I record all cooking lessons from my Mom

Gradually, I did enjoy my cooking stuff and so in love with the feeling when my family members enjoyed meals together in satisfaction. When I had a boyfriend, sometimes I cooked for him and the moment when he smiled like a kid while enjoying my dishes was just so sweet and unforgettable. Vietnamese cuisine has another meaning to me: Love & Happiness which are priceless in life.

Family members enjoyed meals together in satisfaction

Encouraged by family and recommended by my close friend, I went to Saigon for professional cooking courses when I was 20 years old. From that time, I have told to myself: Vietnamese cuisine is my destiny. I have refined my cooking skills specializing in Vietnamese cuisine over 2 decades in Saigon as a the chef in Cuc Gach Restaurant, a famous Vietnamese cuisine restaurant in Saigon. Interestingly, I found that even with the same recipe, no two chefs make the same dish. Vietnamese cuisine is magical and each chef is a wizard, not just an artist as many people say. Across Vietnam, there are thousands of different specialties but for me, what is most important is focusing on the essence of Vietnamese cooking. Innovation & creativeness are so important for a chef and I always look for something new upon the base – my cooking knowledge.

Vietnamese cuisine is magical

At Cau Go restaurant, I have created a menu that reflects Vietnamese cuisine at its finest. I want to create a menu that does not focus on just northern or just southern food, but one that encapsulates all the cuisines of Vietnam including the culinary hubs of Hanoi, Hue and Saigon. I really appreciate the importance of traditional Vietnamese cuisine, but I still incorporate movements in contemporary Vietnamese cuisine to create something that is at once familiar yet unique.

After all, Vietnamese cuisine in me is not just my own happiness but also bring wonderful experience to my beloved patrons!

The Heritage of Vietnamese - "Dó paper"

Menu on Dó paper at Cau Go Vietnamese Cuisine

Nowadays, thanks to high technology, paper is not a rare product like it was centuries ago. We have many paper choices of different thickness, brightness, color and even smell. However, some pieces of Do’ paper, a Vietnamese traditional one always make me delighted as they remind me about my childhood when my grandfather showed me his precious books and beautiful paintings on such kind of paper that until now I have still kept as a private treasure. I was told about the story of Do’ paper by our beloved grandpa long time ago and I always love to share it to my Vietnamese especially foreign friends when we talk about interesting Vietnamese heritage. And as usual, I’d love to share my story to you via this cozy blog.

Beautiful paintings on Dó paper

Dó paper is made from the bark of Dó trees traditionally produced in many villages in Northern Vietnam and mountainous areas. The paper material is soft but really durable. It is surprisingly estimated that the paper could maintain its quality upon 500 years old. Moreover, When drawing or writing on Dó paper, the drawing lines are not blurred, but contrarily quite sharp that’s why the paper was preferably used for paintings or royal documents in ancient time.

When drawing or writing on Dó paper, the drawing lines are not blurred

Dó paper is simply handmade and Dó papermaking is very sophisticated and time costing. It takes about 3 months for the bark soaked in limewater before it can be used for making paper fibers which adhere to the mold in a thin sheet that is then pressed, dried, rolled, and dried again until the final product – Dó paper- is soft, light, and durable enough according to strict standards. As such, Dó paper symbolizes for Vietnamese people’s hard working, patience and creativeness.

Dó paper symbolizes for Vietnamese people’s hard working, patience and creativeness

Today, the paper is widely used in painting, writing or valuable decorations.

Famous painting on Dó paper from a famous handcraft village of Dong Ho - Hanoi

The idea of showing our menu on Dó paper at Cau Go Vietnamese Cuisine Restaurant came into my mind long time ago since I dream about opening a special restaurant which not only offering exquisite cuisine with fabulous views but also present a sophisticated Vietnamese traditional décor reflecting in every details. I am very happy that Cau Go Restaurant is the first restaurant in Vietnam create a menu on Dó paper that becomes a delight to our prestigious patrons.

A sophisticated Vietnamese traditional décor reflecting in every details

Whenever Vietnam is in our heart, every small piece of it becomes special and valuable to us!