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!

The Vietnamese Cuisine - Vietnamese beef soup with lemon grass to drive the cold away

I cooked a simple soup Vietnamese Beef Soup With Lemon Grass

It has been really cold and miserable these last couple of days in Hanoi. Most of the time, I would recommend my guests at Cau Go Vietnamese Cuisine to have the restaurant’s specials such as “Goỉ Tiến Vua” or “Crab soup with “đay” vegetable” for dinner . But tonight, I wanted share something else. I wanted to let our guests experience something mum used to make, so I cooked a simple soup of Vietnamese Beef Soup With Lemon Grass (which I carefully place in my Cau Go’s Menu). I often recall my mother making this soup; it would not only warm up and nourish the body but heart and soul as well. It's something that I always love having during this weather and it's something that always bring back fond memories.

It would not only warm up and nourish the body but heart and soul as well

 Recipe 

1 stalk fresh lemongrass or 1 tablespoon dried lemon grass
Tip: If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine. 

Fresh lemon grass

1 dash fresh ground black pepper

2 teaspoons fish sauce (nuoc mam)

1 clove garlic,

Clove garlic

chopped 6 ounces fatty beef chuck, sliced paper thin

1 teaspoon vegetable oil

2 shallots or 2 scallions, slice white part of

Shallots

3 cups water

1 1/2 beef bouillon cubes

1 teaspoon salt 1 tablespoon fresh coriander, chopped (Chinese parsley)

Coriander

2 scallions, green part only,chopped

(Care for market visit with Cau Go’s chef to pick the best of those ingredients above, inbox a message to www.facebook.com/caugovietnamesecuisine ) 

Method 

1.Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes.

Allow the meat to absorb the flavors for a few minutes

2.Heat the oil and fry the shallots over a high flame.

Fry the shallots

3.Add the lemon grass and fry for about 1 minute, then add the meat.

4.Cook until all traces of redness are gone.

5.Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.

6.Immediately before serving, bring the soup to a boil.

7.Pour into bowls and sprinkle with the chopped coriander and scallion.

Chopped coriander and scallion

The Soup doesn't call for hot chilies, but you can slice a couple into thin rounds and toss them in.

Care to drive the cold away? come and see me at Cau Go Vietnamese Cusine, 7 Dinh Tien Hoang, Hoan Kiem, order Vietnamese Beef Soup With Lemon Grass.

Care to drive the cold away

The Heritage of Vietnamese - Impression of French architecture

Wall decoration at Cau Go Restaurant reflects the influence of French achitecture on buildings of Indochine Colonies

Hanoi used to be the capital of French Indochine from 1887 to 1954. During that time, the French attempted to rebuild and transform it to an European style city which was supposed to reflect the power of France in the Far East . Hanoi was previously inundated with little lakes; many of these were drained to prevent malaria that is also a reason why the wooden bridge – the symbol of Cau Go street which connected Hang Dao Street to Hoan Kiem District disappeared.

Hanoi achitecture reflects the power of France in the Far East

60 years has passed, however, many of the French art and deco styles are still imprinted in the architecture of Hanoi. Although Vietnam did not lose its traditional color but it has absorbed inevitable perspectives from a modern France. It is not surprised that the tree lined boulevards, villas, churches, hotels, and grand government buildings under French architecture still dominate the city and contribute significantly in creating a unique, magnetic and charming Hanoi with its elegance and nobility.

Many of the French art and deco styles are still imprinted in the architecture of Hanoi

Since French architecture penetrated into Hanoi, a large number of buildings has been revised or built upon different styles such as Art Deco Style, which is designed with simple shapes, Neo-Gothic Style for churches and Rural style for villas with memory of French of their homeland. The combination of French format with other architectural culture of Vietnam and China was also a highlight.

The combination of French format with other architectural culture

A type of rectangular wooden window painted in green is typical for Art Deco Style that reflects in many governmental buildings and private houses in Hanoi in the 1900s. At Cau Go Restaurant, we put it on the wall inside together with precious pictures about the Old Hanoi in black and white as well as valuable ceramic plates which are over 100 years old.

A type of rectangular wooden window painted in green at Cau Go  Restaurant is typical for Art Deco Style 

Come to Cau Go Restaurant to experience and learn about the charming Hanoi at its true identity !

The Vietnamese Cuisine - Fresh Spring Roll

Vietnamese fresh spring rolls are a healthy alternative to deep fried rolls with a perfect combination of valuable herbs, shrimp and noodles. Follow our chef's instruction below and try to roll it !

Vietnamese fresh spring rolls are a healthy alternative to deep fried rolls

Step 1: Heat oil over medium-high heat in a large skillet. Add onions, garlic and ginger. Stir for 2 minutes. Remove from pan and place in a bowl to cool. Add shrimp to pan and stir until shrimp is pink and cooked through. Remove from heat, set aside to cool.

Heat oil over medium-high heat in a large skillet

Step 2: Slice shrimp in half lengthwise.

Step 3: Work with spring roll wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.

Dip a wrapper in a shallow plate or bowl of water

Step 4: Place 3 shrimp halves, cut-side up, near the center of the wrapper, in a straight line. Place a lettuce leaf to the side of the shrimp.

Step 5: Add your choice of herbs on top of the lettuce such as basil, mint and cilantro leaves. Sprinkle shredded carrots over the herbs.Add thinly sliced, peeled cucumber slices.Drizzle a bit of the garlic mixture over your ingredients

Step 6: Add a pinch of rice noodles, looping them around so they fit over the lettuce and don’t hang off too far.

Step 7: Fold one side over the top of your ingredients until it reaches about halfway. Fold the opposite side over so it meets in the middle and gently press the rice paper together. Pull up the edge by the lettuce and gently roll, pinching and tucking the wrap with your fingers as you go, toward the shrimp. When you reach the shrimp, pause and add a scallion (optional) into the roll for decoration. Then, continue rolling until the rice paper folds over itself into a taught roll.

Step 8: Serve with Vietnamese Spring Rolls Dipping Sauce.
Vietnamese Spring Rolls Dipping Sauce Recipe: Stir vinegar, fish sauce, water, brown sugar, green onion, garlic and red pepper until sugar is dissolved. Cover and store in refrigerator.
Let’s get cooking!

The Vietnamese Cuisine - Deep fried tofu

When I talk with my Western friends at Hanoi about meatless meals, the conversation always comes around to Vietnamese tofu. I find two ways of thinking: (1) 50% hate it and are sure it is always tasteless and (2) the rest want to like it, but aren’t really sure how to work with it to make it delicious. 

I’m here to help!!! 

There are many different kinds of tofu and ways to prepare it. You can buy it anywhere from soft as custard to extremely dense; it can be fermented, pressed, deep fried, dehydrated, etc. You can even make it yourself as I always do at my word place – Cau Go Vietnamese Cuisine restaurant. In such case, we (me and my buddy chefs) can easily create the tofu with exceptional level of softness while preserving its subtle and sweet flavor. 

 For me, tofu is best understood as a food with a long history throughout Asia. As I talk about with my foreign visitors to Hanoi, it is not a meat substitute; in fact in many traditional dishes from China, Korea, etc. tofu is served with meat. But back to the point: Today, I’m not going to teach you a bunch of ways to cook tofu. I’m going to teach you one basic method for making deep-fried Vietnamese tofu with a crispy, browned crust that is our signature dish here at Cau Go restaurant. It is easy to do, take just minutes, and the results are far superior to simply cutting up cubes and throwing them in your stir-fry. 

Deep-fried Vietnamese tofu is our signature dish here at Cau Go restaurant.

Step 1: Buy Good Tofu 

Don’t panic if this doesn’t work for you, but if you live in a big city, there is a good chance that there is at least one store that is making fresh tofu every day. For example, in Hanoi, you can find good tofu branded “Lang Mo” at many super markets. When I walk into Big C super market in the afternoon, I can buy a pack of extra-firm tofu for about $1.50. (If you want to recommend other market for good tofu in Hanoi, please add them in the comments below.)

You can find good tofu everywhere in big city like Hanoi

 Step 2: Cut Your Tofu 

Open the package, drain out the water, and cut your tofu into cube about 3 centimeter each dimension. That will give you a nice ratio of exterior crust and interior softness. 

Optional Step 2.5: Soak Your Tofu in Hot, Salted Water Bring some well-salted water to a boil and pour it over your tofu. Let this stand for about 15 minutes, then drain. Such technique is the main key to create the crispy and crunchy ” Deep fried tofu” of Cau Go restaurant. 

Cut your tofu into cube about 3 centimeter each dimension

Step 3: Dry Your Tofu 

What we need to do is get the surface of your tofu dry. Put down a clean dishtowel. Lay the tofu out in a single layer on said dish towel. Put another clean dishtowel on top and pat well, all over, to remove as much surface moisture as possible. This is what is going to allow it to brown. It will also reduce dangerous and unpleasant sputtering when you put it in the skillet. 

Lay the tofu out in a single layer on said dish towel

Step 4: Deep Fry Your Tofu 

The optimum pan for this job is a big cast-iron skillet. It holds a ton of heat, and develops a lovely non-sticking surface. We are going to cook this over very high heat, so you probably shouldn’t use a non-stick pan as it might damage the coating or even be dangerous. Otherwise, the flat bottomed skillet works better because it allows the tofu to stay in contact with the hot surface for longer periods of time. Cook on one side until it is deeply golden brown, then flip (preferably with a slotted spatula). If you are doing cubes, it becomes impractical to get all 6 sides of every piece, so instead you’ll just toss them every minute or so and hope to get most of them. When both sides are done, remove to a plate and, depending on what you are going to do with them, possibly season with a little sea salt. Done. 

The optimum pan for this job is a big cast-iron skillet

 So again, the keys: buy good tofu, get it really dry, fry in a hot skillet with a decent amount of oil, don’t crowd the pan, and cook until it is really brown. Care for a taste, come to see me at Cau Go Vietnamese Cuisine, 7 Dinh Tien Hoang Street, Hoan Kiem, Hanoi!

Care for a taste, come to see me at Cau Go Vietnamese Cuisine, 7 Dinh Tien Hoang Street, Hoan Kiem, Hanoi!

The Old Hanoi - Cau Go Street

Cau Go is one of the most famous ancient streets in Hanoi Old Quarter. The name ‘Cau Go’ means ‘Wooden Bridge’ as it used to have a small bridge connecting Hang Dao Street and Hoan Kiem District and during that time, this street was a popular student residential area. In the French colonial period, Cau Go was the main street of Old Hanoi specialized in selling paints and oils with all houses built in the same design with one floor and a mezzanine.

All houses built in the same design with one floor and a mezzanine

 Nowadays, Cau Go Street still retains its ancient charm while becomes more bustling with a little bit of everything from sleepwear to flowers. Interestingly, this street is a place for local food-lover and visitors who want to explore authentic Vietnamese cuisine with a wide selection from famous Hanoian street foods by vendors and small business to both popular and less-known specialties prepared by Vietnamese cuisine experts in a beautiful restaurant.

Place for local food-lover and visitors who want to explore authentic Vietnamese cuisine

 Once you are in Hanoi, you definitely should take your time to explore Cau Go Street for your eye-opening journey into the heart of Vietnam.

The Cau Go Restaurant - The Introduction to a corner of the Old Hanoi

A unique place in Hanoi for exploring truly authentic Vietnamese cuisine and colorful culture while overlooking the full length of Hoan Kiem Lake, The Huc Bridge and Ngoc Son Temple – the spirit of this charming capital

Located on Cau Go Street, a prime ‘Vietnamese food hall’ in Hanoi Old Quarter, Cau Go Vietnamese Cuisine Restaurant is always the priority of both local and international gourmets. Local people come here to seek out a very Hanoi in the old times and revived themselves in these Hanoian memories while international guests desire to discover a pure Vietnam of many faces: cuisine, beauty, culture and some pieces of history.

A pure Vietnam of many faces: cuisine, beauty, culture and some pieces of history

Naturally, every corner of this restaurant reflects ‘Old Hanoi’ from its traditional wooden setting and decoration to a menu shown on Do paper which made from the bark of the Do tree by Vietnamese artists in the late 1800s and Vietnamese food setting in ceramic dishes. Step in to the restaurant, get-away from busting life outside, you will be warmly welcomed by a friendly staff with beautiful Hanoian smile who will introduce his/her name so that you can call him/her anytime for help. From all seats, you can enjoy beautiful soft music and amazing view over the lake and busy streets below that you can’t find in any restaurant elsewhere. However, the nicest seats are over the lovely balcony and large terrace where you can take in all the sights and sounds of Hanoi; for these privileges, you should make reservation in advance.

Perfect place to get hold of all the sights and sounds of Hanoi

Although Vietnamese cuisine is offered in thousands of restaurant in Hanoi, Cau Go Vietnamese cuisine served it the best with both popular dishes as well as lesser-known regional dishes by the best cooking staff in Vietnam. Our foods represent a great balance of a variety of fresh herbs, vegetables and meat, as well as a selective use of spices for the secret charm of Vietnamese cuisine. Moreover, a full list of both Vietnamese traditional healthy drinks, cocktail, mock tail and international wine is served for your wide selection and delight.

A great balance of a variety of fresh herbs, vegetables and meat

The restaurant itself is a wonderful place for your exploration. Take your time to learn about Vietnam in the old times via precious pictures on the wall or valuable books in a small open library on the sixth floor. At Cau Go Vietnamese Cuisine Restaurant, Hanoi – the Heart of Vietnam seems to be all covered in your eyes with interesting contrasts – old in new, traditional in modern.
Whether you are a truly Hanoian or just a visitor to this charming capital, you should come to Cau Go Vietnamese Cuisine Restaurant once to experience perfect relaxation, to savor the best authentic Vietnamese cuisine and to take a truly Hanoi in your heart…