Vietnamese Cooking Techniques

The traditional cooking methods of Vietnam require few culinary tools but a great deal of attention to detail. Fresh ingredients are of the utmost importance , followed by the balance of sharp or mild, salty or sweet. bitter or sour. or a combination of all of these flavours . The layering of ingredients is also important, especially in Vietnamese noodle dishes, where flavours  and textures  should complement each other  but remain separate.  Almost every  meal is prepared from scratch, starting with  the  plucking of  chickens and grinding of spices,  followed  by the grilling over charcoal,  gentle simmering and steaming,  or stir-frying. Armed with the correct equipment, the cooking is fairly easy - most of the work is in the preparation.

Grinding and pounding
Spices, herbs and other ingredients are usually ground and pounded in a large, heavy
mortar made of stone. The interior of the mortar should be rough to grip the ingredients and act as an abrasive . The pestle needs to be heavy too, made of the same stone, to provide the right weight for  pounding and grinding.

Grinding is most efficient if the herbs, spices and other ingredients are added in the correct order. First the hard seeds or nuts are ground together, then the fresh herbs, ginger and garlic, followed by the oils or pastes. The mixture is then bound and seasoned and ready for use.
DRY-FRYING
Dried spices are often roasted before grinding to release their natural oils and enhance the aroma . This is done by spreading the spices thinly in a heavy frying pan and putting it over a high heat. As the pan begins to heat, shake it so that the spices don't get too brown.
Once the spices begin lo colour and their aroma fills the a ir, put them in a mortar and grind to a powder.
BRAISING
The classic  method for slow-cooked dishes  is braising. Generally, oily fish, duck and red meat are cooked this way, often with  pungent  herbs, spices and coconut milk or juice. Traditionally, to seal in the  moisture, a covered clay pot is used as the cooking vessel.  Placed over a  medium heat, or in the oven, the cooking  process can  take anything from 30 minutes  to  2 hours, depending on the dish. If you don't  have a clay pot, use a heavy-based casserole. The key is in containing the  moisture  and  even heat distribution, so don't use a thin aluminium pot.

Put all the ingredients in a clay pol and place in a preheated oven. (It can also be placed over a medium heat on the stove if you prefer.

GRILLING OVER CHARCOAL
As conventional grills (broilers) don't exist in most homes in Vietnam and Cambodia, grilling is generally done over hot charcoal. This traditional method of cooking not only lends itself to many types of food, it also enhances the taste. Whole fish, pigs or chickens can be cooked this way. Tasty, marinated morsels of food, skewered on bamboo sticks and grilled in the streets, make popular snacks. When cooking over charcoal, light the coals and wait until they have turned red with grey or white ashes. If the charcoal is too hot, the food will just burn.
Wooden  and bamboo skewers
If you are using wooden or bamboo skewers, soak them in water for about 30 minutes before using to prevent them from burning.
STEAMING

This is a popular way of preparing delicate-tasting foods, such as fish and shellfish. the French-inspired pork pates, and sticky rice cakes wrapped in banana or bamboo leaves. Place the food in a bamboo steamer, which should be lined with leaves if the food isn't wrapped in them. Put the lid on the steamer and set it over a wok that is half-filled with water. Bring the water lo the boil, then reduce the heal and steam the food according to the recipe.
BLANCHING
This method is often used to cook delicate meat such as chicken breast portions or duck.

Place the meat and any flavourings in a pan and add just enough water to cover. Bring to tile boil, then remove from the heat and leave lo stand, covered, for  10 minutes, then drain.
DEEP-FRYING
Use an oil that can be heated to a high temperature, such as groundnut (peanut) oil, and don't put in too much cold food at once. as this will cool the oil down.

1. Pour the oil into a pan or wok  (filling it no more than two-thirds lull) and  heat to about 180°C/350°F. To test  the temperature. add a drop of batter or a piece of onion  If it sinks, the oil is not hot enough; if it burns. it is too hot. If it sizzles and rises to the surface, the temperature is perfect.


2. Cook the food in small batches until crisp and lift out with a slotted spoon or wire mesh skimmer when cooked. Drain on a wire rack lined with kitchen paper and serve immediately, or keep warm in the oven until ready to serve.

Vietnamese traditional bread

The people of Vietnam and Cambodia eat a lot more bread (banh mi) than those in the rest of South-east Asia. Having both been influenced by French colonization and wartime occupation, bread has become a daily feature. Somewhere between a long, crispy French baguette and the wider Middle Eastern loaf, the bread of Vietnam is usually made from a combination of wheat and rice flours and is shorter than a baguette with a slit down the middle. Whether used for grilled meat and salad sandwiches, flavoured with fresh herbs and chillies, or smeared with a local pork pate and a splash of chilli sauce, freshly baked loaves are available in the streets of southern Vietnam just as easily as noodles. Torn into chunks to dip into stews and curries, bread is also served as an alternative to noodles or rice.

And then there is the ice cream sandwich. A popular sweet snack with children thick chunks of baguette are halved lengthways and a wedge of ice cream is tucked in between them - a South-east Asian version of an ice cream cone.
Buns and dumplings fall into the bread category, as they start with a dough  made from wheat flour and yeast. However, following ancient Chinese traditions, buns and dumplings are often stuffed and usually steamed, although some buns are baked after steaming. Flatbreads and wrappers, used for folding around morsels of food and for spring rolls, can also be included in the bread culture. Made from nee or wheat flour, they are baked on griddles, or left in the sunshine to dry.
In the main shopping areas of cities, bakeries and patisseries, stuffed full of enticing, freshly baked cakes, pastries and a variety of sweet and savoury loaves, reflect the French influence, as well as the travels of many refugee Khmer and Vietnamese who have returned to their homelands to set up business. International favourites such as jam tarts, chocolate eclairs, gingerbread men and sponge cakes, all baked on the premises, are enjoyed by passers-by with a good cup of tea or coffee.

Ha Giang– Your colourful scenic Far North drive

This region hasn’t been discovered by mass tourism yet and offers the more discerning traveller a unique opportunity to learn more about Vietnam and the different ethnic minorities who live in this enchanting part of the world. This trip is ideal for photography and adventure lovers. Amazing valleys, majestic mountain ranges, local market visits and a mixture of cultures and ethnicities will leave a long-lasting impression.

Tofu - "poor man's meat" in Vietnam

An  inexpensive  protein food  invented  by the Chinese. bean curd or tofu is now widely  enjoyed  throughout  the world as an alternative to meat or fish.

Tofu
Soya beans are mainly used to make tofu, also known as bean curd (dau hu). It is often referred to as "poor man's meat" in Vietnam. High in protein, incredibly low in calories and devoid of cholesterol. tofu provides essential amino acids, vitamins and minerals for good health. It is made by combining soya bean milk with a coagulant such as gypsum powder to form curds which are then pressed together into blocks.
Highly versatile, it lends itself to stir-frying, grilling (broiling),  steaming, smoking or simmering. It is added to many vegetarian dishes for protein a nd texture , including stir-fries. soups and stuffings. On its own it is bland, but this is the beauty of it, as it has the ability to absorb flavours and is delicious when marinated in Vietnamese flavourings, then stir-fried and served with fresh basil leaves. Fresh tofu, sold in firm blocks packed in water, is available in most health stores. In Asian stores, you may find soft and medium  types. Generally, the soft  silken texture is better for soups and steamed dishes, whereas the medium and firm varieties are best in stir-fries and fillings. Tofu is best used straight away, but, if it is kept submerged in water, which is changed daily, it can be stored for 3-4 days in the refrigerator.

Dried tofu
Also known as "bean curd sticks" in Vietnam, this product (tau hu ky) is made by simmering soya milk until a thin skin forms on top. Traditionally, a long bamboo stick is used to lift the skin off the milk to be hung on a line to dry. As they dry, the skins shrink a little and stiffen, until they resemble tongs or "sticks". Creamy coloured and delicate tasting, this dried tofu is sold in packages in Asian markets to be used in soups and stews. Before using, it must f irst be soaked in water for 20-30 minutes. Dried tofu is also available in sheets which can be used as wrappers for salads and other fillings.

Preserved  tofu
Cubes of fermented tofu (chao) are preserved in salty brine for several months. Before use, the preserved cubes need to be rinsed thoroughly. Strong in flavour, they are used sparingly when added to stir-fries and soups. Preserved tofu can be found in Asian stores.

Fermented tofu
This is made by fermenting fresh tofu on beds of rice straw. then drying the curd in the sun before marinating with salt, alcohol and spices. Finally, it is stored in brine in sealed earthenware urns and left to mature for at least six months before being packaged and sold. It is definitely an acquired taste and is traditionally served either on its own with rice congeeat breakfast , or used in marinating and cooking. Fermented tofu is available from South­ east Asian markets and. once opened, must be stored in the refrigerator.

[caption id="attachment_843" align="aligncenter" width="327"] Fermented tofu[/caption]

Silken tofu
Soft, silken tofu, drizzled with syrup, is sold by vendors as a warm street snack, It is also often used in soups.

Ca Mau – The beautiful southern coast of Vietnam

Ca Mau is a city in southern Vietnam. It is the capital of Ca Mau province, a province in the Mekong Delta region, in the southernmost part of Vietnam's inland territory. Vietnam's incumbent Prime Minister Nguyen Tan Dung was born and raised here. The city is characterized by its system of transport canals and most goods are transported here by boats and barges. Ca Mau is one of Southeast Vietnam's most popular and exciting destinations, you will enjoy stunning landscapes.

Hon Khoai
Come to Hon Khoai, tourists have an opportunity to enjoy the beautiful landscape, swimming climbing mountain, walking in to the forest. Atop of Hon Khoai Island still remains a lighthouse built French at the end of the 19 century. From this place tourists are allows seeing the panorama view of Doi Moi Island and Ca Mau Cape by telescope.
Hon Khoai attracts tourists by its primitive natural landscape and pristine beach.
Nam Can
Nam Can is a district of the former An Xuyen Province and present-day Ca Mau Province. Nam Cam lies to the east of a gulf which has the estuaries of Bay Hap and Cua Lon.
There are a big floating market, a border gate, and an airport build before 1975 in Nam Can. Nam Can Port is being dredged and piers are being built so that 5.000 ton ships can easily go in and out.
Infrastructures, sea-product processing factories are under construction. In addition to coal from mangroves, Nam Cam factories produce fodder from mam trang plants, an endless material source from the mangroye forests.
Ca Mau Floadting Market
Ca Mau city is the convergence of many big rivers: Doc, Trem, Cai Tau, Ganh Hao and Tam Giang. Therefore, trade activity in Ca Mau often takes place on the water surface. Hence the emergence of Ca Mau Floating Market on Ganh Hao River of Ward 8, Ca Mau City. This floating market is no less bustling than any other markets on land. Handreds of boats anchor side by side. At the stem of each boat is planted a long pole, on which is hung what the boat owner has for sale. The green colour of squashes, watermelons, broccoli mixes with the yellow of potatoes and the red of tomatoes and carrots, creating a marvelous scene to attract tourists. The boat owner doesn’t need to attract buyers but just sit and wait for them to come. The floating market opens at 3am early in the morning and closes at nighttall, stirring up the whole section of the river. Remember that if you want to buy something, you have to look at the goods hung atop the pole in each boat.
Agricultural products are the main goods on sale in the floating market. They are sold to merchants in such places as Ngoc Hien, Nam Can, Dam Doi, Cai Nuoc, Thoi Binh or Rach Tau. “River vendors” sell things like cigarettes or meals.
Despite their varioes backgrounds, the sellers involving in the floating market assist on another in their daily lives. The boats become their moving houses. After a busy day, they take a rest, singing some Vong Co songs. The often get up at 3am, next morning, ready for another business day.
The Ca Mau Floating Market has become a must-see for tourists near and far.
Da Bac Island
Da Bac Island is situated in Khanh Binh Tay Commune, Tran Van Thoi District, 700m from Kinh Hon Estuary. From a distance as far Da Bac B hamlet, one can see the magnificent sight of Da Bac Island. Da Bac compises three islet named Ong Ngo, Troi and Da.
Da Bac covers 6.34 hectares. Its highest point above sea level is 50m. Different granite layers make up strange forms with such exotic names as San Tien (Fairy Yard), Gieng Tien (Fairy Well), Ban Chan Tien (Fairy Foot), or Ban Tay Nam Ngon (Five-fingerd Hand). In San Tien stand the stele and statue of victory. Atop the opposite rock us the temple dedicated to the cult of whale. Insite the temple there is a big skeleton of a whale. On the 23 day of the 5 lunar month, the local people hold the festival of whale procession in Da Bac Island.
Da Bac Island still preserves its primitive forests an vegetal cover. It is no wonder why coming here, tourists may hear the rustling of leaves all year round.
Atop Da Bac Island, tourists can figure out the fishermen amid rugged rocks from afar. This rustic landscape is attracting more and more people to this island.
After a busy sightseaing day, tourists can enjoy marine specialities, inclduing shrimps, crabs or oysters which are cheap yet delicious. The service is not yet well-developed but tourists can still feel convenient.
Da Bac now is a well-know eco-tourist attraction in Ca Mau. Visitors come there to relax after exhausted working days.
Da Bac Island is 80km from Ca Mau. It one takes land route, ride abike from Ca Mau City to Highway 1A, passing Ganh Hao Bridge, Cai Nuoc, Tran Hoi, U Minh and Tran Van Thoi districts. If one chooses river way from Ca Mau City, take a boat along Tac Thu canal, go west to Hoi Dong Thanh canal, sail for 40Km more reach Khanh Binh Tay Commune, Tran Van Thoi District.
Khai Long Beach
Khai Long Beach is situated to the north of Ca Mau Cape, surrounded by beautiful mountain and sea landscape. Tour operators have put this new tourist attraction to their itinereries.
Covering an area of 150 hectares, Khai Long lies at a geographical location of special significance. Tourists should go to the seaside to the see the sunset and sunrise. Khai Long has a vast sandy beach, spanning over 3Km, which advances to the sea every year. It seems that whenever you go to the beach, you will notice that the distance from there to Hon Khoai Island is shortened.
Khai Long Beach still retains its pristine and original beauty. The mangrove forest ecosystem here is second to none in terms of diversity. Khai Long is also pround of many poplar trees along the seaside, whistling night and day.
More and more people are coming to Khai Long, which is upgraded to be a forest-sea-eco-tourist site in Ca Mau Province. A three kilometer road is under construction, together with many other constructions, including those for eco-envitonmental reaseaches.
FESTIVALS
Ky Yen Ceremony
The Ky Yen Ceremony is a popular festival and an important spiritual cultural activity for the people in the Mekong Delta. It is held annually in all communal houses in the South, on the 15,16 and 17 days of the lunar month chosen by each area where the festival is celebrated.
In most viliages in the South, there is a communal house dedicated to the village Deity. This Deity can be a person credited with great services to the region, someone who was bestowed upon the village by royal decree of an emperor, or a heroic legendary character. In the remote villages, where there is no communal house, people travel nearby villages to worship.
The worshipping ceremony begins with a ritual to request the Deity to arrive on the day of the full moon. It continues with a staged procession for a throne. The offerings include a roasted pig, a tray of steamed violet sticky rice and a white hoi cake.
Following the procession, there are lion dancing performances and drums are played all night long. After worshipping, visitors enjoy a feast and then watch hat boi (classical drame performance). The classical drama performances take place from noon to night, from evening to midnight, and after the night-time meal. There are always many people watching from the stands.
After the three days of festivities, drums, music and prayers to the Deity, the villagers return to work and look forward to the following year’s festival.

Rice and products from Vietnam

In Vietnam, there are three main groups of rice: long grain, short grain, and sticky "glutinous"  rice. The most widely grown and the most frequently consumed  is the long grain; in the cooler northern regions of Vietnam, the plum per short grain sometimes takes preference. Sticky rice is often used in porridge-style dishes and wrapped in banana leaves to make savoury and sweet "ca kes".

Rich in carbohydrate and containing vitamins A and B, rice is one of the healthiest staple foods. It is used to make vinegar and wine, and it is indispensable when ground into flour to make French-style baguettes and crepes, the ubiquitous, paper-thin wrappers used for spring rolls, and dried and fresh noodles. Traditionally rice is boiled or steamed, then may be stir-fried; sticky rice is steamed until it resembles porridge.

In Vietnam, rice is regarded as the "staff of life". It plays an important role as a staple food as well as in the economy and the culture. There are even rigorous rice-cooking competitions based on the tradition of preparing rice for soldiers going into battle. With lush carpeted valleys and hillside terraces of fertile, well-irrigated rice crops, this long, narrow country manages to rank third in the rice-export game, behind t he United States and Thailand , producing a number of varieties that differ in aroma, flavor, and gluten content. Vietnam's principal rice bowls can be found in the land around the Red River in the north and the Mekong Delta in the south.

Within their groups, there a re many types of rice, all of which the Vietnamese  can differentiate by the aroma or taste of the raw grain. When buying, the quality and texture of the grain will be discussed at length as each cook requires a particular rice for the meal that day. Several long grain and glutinous varieties are available in Asian stores and supermarkets.

LONG GRAIN RICE
Gao, or tong grain, rice is the daily staple of all South-east  Asian cooking. Often delicately  scented, such as fragrant jasmine rice, the grains should be dry, thin, firm and translucent when raw. Once steamed the lender grains should still retain some bite and turn white and fluff up easily with a fork. Whether polished or unpolished, aromatic or nutty, long grain rice is used throughout Vietnam and Cambodia as the absorbent bed for many fish and meat curries and stews. The Vietnamese prefer t he long grain jasmine variety (gao thom), cooked using the absorption method.

WHITE  STICKY  GLUTINOUS  RICE
Often referred to as sticky or sweet rice (gao nep), these grains are soaked for several hours, sometimes overnight, before cooking. Glutinous rice comes in both long and short grain varieties. The long grain is used for both savoury and sweet dishes, such as the popular porridge-style dishes of South-east Asia, whereas the plumper short grain is favoured for dumplings, puddings and festive sweets. In contrast to long grain rice, the highly polished, glutinous rice grain is an opaque white colour due to the starch content when raw and turns translucent when cooked. Although the grains retain a degree of firmness, they do tend to stick to one another, thus lending themselves ideally to being handled in clumps and moulded into balls to dip into a sauce, or to be flavoured with a dollop of sweet bean paste, to be used as fillings for cakes wrapped in banana leaves. In the streets of Vietnam, glutinous rice is often eaten as a filling snack, sweetened with a little coconut milk and sugar sprinkled over the top.

BLACK STICKY  GLUTINOUS  RICE
This unpolished, wholegrain glutinous nee is reserved for sweet dishes throughout South-east Asia. When soaked in water and cooked, the grains turn a deep reddish-purple colour. Sometimes called forbidden rice, it has a distinct nutty flavour. More filling than white rice, it is often eaten as a snack, sweetened with coconut milk and sugar.
It is especially popular in the mango and durian season.  Black sticky  rice is available in some Asian markets.

RICE PRODUCTS
The primary staple of Vietnamese cooking, rice is used in many forms.
Rice flour
Bot gao, or rice flour, is made by grinding the raw grain until it is a very fine powder. All types of grain can be used and the packets are usually labelled accordingly. Long grain and medium grain rice flour is used to make the dough for fresh and dried rice noodles, as well as for dumplings, crepes, buns, and the Vietnamese rice papers.
Glutinous  rice flour,  sometimes  called sweet rice flour, is reserved for sweet pastries,  pancakes and cakes. Rice flour, also called rice powder, is available in Asian stores and should be kept in a n airtight container in a dry place.

Toasted  rice flour
Thinh, or toasted  rice flour, imparts a coarser  texture and smoky flavour  to particular  dishes,  such as the Vietnamese speciality of shrimp paste grilled on sticks of sugar  cane.  It is usually made with short grain rice by shaking a few handfuls of the raw grains  in a dry,  heavy-based  pan over  a medium heat, until they turn golden brown. The toasted grains are then ground by hand, using a mortar and pestle, or in a conventional coffee grinder, to a powder. Home-made toasted nee flour tends to be grittier than the commercial fine powders. Store toasted rice flour in an airtight container in a dry place.

Rice papers
Unique to Vietnamese cuisine, these delicate triangular or circular rice papers or wrappers (banh trang), made from rice flour, water and salt, are brittle to hold. They are dried in the open air in the sun on bamboo mats that leave their criss-cross pattern on the wrappers.

Once they have been reconstituted in water, these wrappers are used for making the fried Vietnamese spring rolls (cha gio), and the light summer rolls (goi cuon). They are also put on the table to be used as wrappings for salads, meatballs, grilled meats and stir-fried dishes. Wrapping tasty morsels and dipping them in sauce is a typical Vietnamese way of enjoying a meal.

Not all rice papers are plain, some are flavoured with coconut, ginger or pandanus (similar to vanilla). The papers that are made with glutinous rice flour are toasted so that they puff up and have a chewy texture .
Packets of dried rice papers are available in Asian stores and some supermarkets. Before using, the dried rice papers must be separated and soaked in water, two to four at a time, until soft and pliable. Keep any remaining papers in an airtight container or they will dry out and curl up.

Fresh rice papers
In addition to dried papers, the Vietnamese make fresh rice papers (banh uot), which are used exclusively for wrapping minced (ground) meats.

Rice wine and vinegar
Rice is often distilled to make wine and vinegar. The clear, clean­ tasting vinegar is used for  pickling vegetables  and in cooking. Both the wine and vinegar are made from fermented rice grains which lend a distinct, sharp taste. Bottles are available in Asian and Chinese stores

Foreign Embassies in Hanoi Capital

Bring along with you the listing of all embassies that located in Hanoi capital will help you contact in urgently case. This list is their address, telephone and fax numbers in Hanoi Capital, Vietnam. So you can check it in case of you want to come there. Wish you have a happy trip in our country.

Hungary Embassy
Add: 12th Floor, Deaha building, 360 Kim Ma, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 7715 714 / 3 7715 716

Greek Embassy
Add: No. 27-29 Au Co, Tay Ho, Hanoi Capital, Vietnam
Tel: 37152263

Indonesia Embassy
Add: No. 50 Ngo Quyen, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 825 335 / 3 8259 274

Iran Embassy
Add: No. 54 Tran Phu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8232 068 / 3 8232 120

Iraq Embassy
Add: No. 66 Tran Hung Dao, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9424 141 / 3 9424 055

Ireland Embassy
Add: 8th Floor, Tower B, Vincom City, 191 Ba Trieu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9743 291 / 3 9743 295

Israel Embassy
Add: No. 68 Nguyen Thai Hoc, Hanoi Capital, Vietnam
Te/Faxl: 3 8433 141/3 8435 760

Italia Embassy
Add: No. 9 Le Phung Hieu, Hanoi Capital, Vietnam
Tel/Fax : 3 8256 256 /3 8267 602.

Japan Embassy
Add: No. 27 Lieu Trai, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8463 000 / 3 8463 043

Netherland Embassy
Add: 6th floor, Deaha Building, 360 Kim Ma, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8315 650 / 3 8315 655

Korea Embassy
Add: 7th floor, Charmvit Tower, 117 Tran Duy Hung, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8315 111 /3 8315 117

America Embassy
Add: No. 7 Lang Ha, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8505 000 /3 7721 510

Laos Embassy
Add: No. 22 Tran Binh Trong, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9424 576 / 3 8228 414.

Libya Embassy
Add: No. A3, Van Phuc, Kim Ma, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8453 379 / 3 8454 977

Malaysia Embassy
Add: No. 43-45 Dien Bien Phu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 7343 836 /3 734 382

Mexico Embassy
Add: Coco Villa T-11, 14 Thuy Khue, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8470 948 / 3 8470 949

Mongolia Embassy
Add: No. 5 Van Phuc, Kim Ma, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8453 009 / 3 8454 954.

Myanmar Embassy
Add: No. 289A Kim Ma, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8453 369 / 3 8452 404

South Africa Embassy
Add: 3rd floor, 31 Hai Ba Trung, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9362 000 / 3 8361 991

New Zealand Embassy
Add: 5th floor, 63 Ly Thai To, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8241 481 / 3 8241 408

Norway Embassy
Add: 10th Floor,Vincom Tower B, 191 Ba Trieu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9742 930 / 3 9742 970

Russia Embassy
Add: No. 191 La Thanh, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8336 991 / 3 8336 995

Palestine Embassy
Add: No. E4B Trung Tu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8524 013 / 3 8349 696

Pakistan Embassy
Add: 8th floor, Deaha Building, 360 Kim Ma, Hanoi Capital, Vietnam
Tel/ Fax: 3 7716 420 / 3 7716 418.

Finland Embassy
Add: 6th floor, 31 Hai Ba Trung, Hanoi Capital, Vietnam
Tel/ Fax: 3 8266 788 / 3 8266 766

France Embassy
Add: No. 57 Tran Hung Dao, Hanoi Capital, Vietnam
Tel/ Fax: 3 9437 719 / 3 9437 236

Philippines Embassy
Add: No. 27B Tran Hung Dao, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 9437 948 / 3 9435 760

Romania Embassy
Add: No. 5 Le Hong Phong, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8452 014 / 3 8430 922.

Czech Republic Embassy
Add: No. 13 Chu Van An, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8454 131 / 3 8233 996

Singapore Embassy
Add: No. 41-43 Tran Phu, Hanoi Capital, Vietnam
Tel/ Fax: 3 8233 966 / 3 7337 627.

Slovakia Embassy
Add: No. 12 Ba Huyen Thanh Quan, Ba Dinh Ward, Hanoi Capital, Vietnam

Spain Embassy
Add: No. 4 Le Hong Phong, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 7715 207 / 3 7715 206.

Sweden Embassy
Add: No. 2 Nui Truc, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 7260 400 /3 8232 195

Switzerland Embassy
Add: 15th floor, Center Building, 44B Ly Thuong Kiet, Hanoi Capital, Vietnam
Tel/ Fax: 3 9346 589 /3 9346 591.

Thailand Embassy
Add: No. 63-65 Hoang Dieu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8235 092 / 3 8235 088

Turkey Embassy
Add: No. 4 Da Tuong, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8222 460 /3 8222 458

North Korea Embassy
Add: No. 25 Cao Ba Quat, Hanoi Capital, Vietnam
Tel/ Fax: 3 8453 008 /3 8321 221.

China Embassy
Add: No. 46 Hoang Dieu, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 8453 736 / 3 8232 826.

Ukraina Embassy
Add: No. 6 Le Hong Phong, Hanoi Capital, Vietnam
Tel/Fax: (844) 3 7344 484, 3 7344 492 / 3 7344 497