Dong Van stone plateau lies at the northernmost point of our country and spreads through 4 districts of Ha Giang province: Quan Ba, Yen Minh, Dong Van, Meo Vac, . It has long been known as a remote land with extremely craggy and majestic terrain. In 2010, the profile “Dong Van Plateau Geopark" has been officially recognized as a global geological park by Global Geoparks Network Advisory Council of UNESCO. This is the first title in Vietnam and the second one in Southeast Asia.
With the landscape and typical geological characteristics, unspoiled and purity beauty, and the presence of ethnic groups with their own identity, Dong Van Plateau always pays attraction a large number of visitors, especially those who prefer to experience type of adventure tourism.
The first impression when coming to the plateau is that travelers will pass the 100km road with zigzag bends, one side is the deep, one side is mountain rocky. In that backdrop, the plateau appears majestically in the dim clouds. Ma Pi Leng is the name which makes many people want to explore and try. Ma Pi Leng is connected with Dong Van and Meo Vac, lied on steep rocky mountain ranges. On sunny days, visitors will have felt like you are in the sky because it is covered with layers of white clouds ... The feeling of sitting by the roadside, on the slopes or cliffs to welcome sunset makes many tourists be vibrational. Therefore, Ma Pi Leng makes many people who never come want to visit once and people who have visited want to come back again.
From the Trang Huong Bridge, you come to the river at the foot of Ma Pi Leng. Visitors will be surprised at the majestic scenery here. The color of water is as blue as the sky; you can still hear the wild sound of the jungle echoing from the mountains. in March, the river banks are covered with brilliant red from rice flowers which makes Nho Que is more.
The tiny houses in halfway up the mountain also contribute to make Dong Van plateau more beautiful pristine plateau. On the spring day, almost every campus has a cherry tree with pink highlights among blue rocks. Smoke spreads into the air space and creates a poetic view. On the winding roads, you may meet girls of Mong ethnic group wearing colorful scarves and skirts. The life here is very peaceful and people here are very open and hospitable. Coming here, you will enjoy a lot of famous specialties, such as: Men Men, Thang Co,….
In late autumn, early winter, Dong Van stone plateau is filled wit Tam Giac Mach flowers. The fields of Tam Giac Mach are as beautiful as the picturesque. This is one of the highlights of this plateau.
Through Pho Bang, visitors will admire the panorama of Sung La- the most beautiful valley of the plateau. From the road on the mountains, looking down, visitors will see Sung La like a serene and beautiful natural picture. Sung La Valley is considered as the "the oasis" because it enclosed in Dong Van stone plateau.
The beauty of Dong Van stone plateau is priceless gift that nature has bestowed for Ha Giang in particular and is the pride of the country of Vietnam because it has become an important part of the system of global geological park. Come and experience the pristine beauty of nature and people here.
Wednesday, July 31, 2013
Friday, July 19, 2013
Pilgrimage Village (Thua Thien Hue)
Pilgrimage Village is ideally located in the quiet countryside in rustic village setting surrounding by lush tranquil gardens, yet near to famous historical landmarks. The resort embodies the subtle connection of traditional stylish and modern art concept.
The nearest airport is Hue airport – just 20 minutes away, whilst Danang international airport is 90 minutes by car.
Pilgrimage Village offers the harmony of soothing natural environment and local culture. Delicious meals, sound sleep, and the peaceful life of our quiet countryside combine to refresh your spirits and help to forget the troubles of life. It is also a place where skillful artists carve, polish and weave to create authentic works that are beautiful remembrances reflecting the traditional culture of Hue.
With 99 rooms & villas, the resort is as warm and inviting as it is fresh and full of vision. Each of categories is individualized, has private gate and garden, and 02 private balconies that leads out onto the lakes and countryside. The essence of Pilgrimage Village flows into the Vedanā spa.
Standing in the heart of this historic and picturesque region, visitors can visit Hue and Danang – two favorite tourism cities in Vietnamese central. Hue has various points of ecological & historical interest, such as the Citadel, the royal tombs of Tu Duc, Khai Dinh, and Minh Mang, Thien Mu pagoda, Dong Ba market, and Thanh Toan tile roof bridge,… other attractions near the resort include Bach Ma national park, Lang Co beach, Truc Lam zen monastery, and Thuan An beach. The hotel offers a shuttle bus service to and from Hue city centre.
Unwind with renowned Vietnamese fusion cuisine or delight in specialties of Hue in Junrei restaurant, a breakfast in the open space and fresh air beginning a new day of your journey in Valley restaurant or enjoy famous spirits in the candle bar, peanut bar or slope lounge. Pilgrimage Village will bring you an exquisite dining experience.
Vedanā spa at Pilgrimage Village blends ancient traditional healing wisdom from the east with therapies from the west. Meditation, Jacuzzi, sauna & steam bath, tai chi or yoga classes help you find balance and peace in your mind and soul. A private or group class is provided upon request.
Pilgrimage Village
130 Minh Mang road, Hue, VietNam.
t:+84 54 3 885 461, f: +84 54 3 887 057
email: info@pilgrimagevillage.com
The nearest airport is Hue airport – just 20 minutes away, whilst Danang international airport is 90 minutes by car.
Pilgrimage Village offers the harmony of soothing natural environment and local culture. Delicious meals, sound sleep, and the peaceful life of our quiet countryside combine to refresh your spirits and help to forget the troubles of life. It is also a place where skillful artists carve, polish and weave to create authentic works that are beautiful remembrances reflecting the traditional culture of Hue.
With 99 rooms & villas, the resort is as warm and inviting as it is fresh and full of vision. Each of categories is individualized, has private gate and garden, and 02 private balconies that leads out onto the lakes and countryside. The essence of Pilgrimage Village flows into the Vedanā spa.
Standing in the heart of this historic and picturesque region, visitors can visit Hue and Danang – two favorite tourism cities in Vietnamese central. Hue has various points of ecological & historical interest, such as the Citadel, the royal tombs of Tu Duc, Khai Dinh, and Minh Mang, Thien Mu pagoda, Dong Ba market, and Thanh Toan tile roof bridge,… other attractions near the resort include Bach Ma national park, Lang Co beach, Truc Lam zen monastery, and Thuan An beach. The hotel offers a shuttle bus service to and from Hue city centre.
Unwind with renowned Vietnamese fusion cuisine or delight in specialties of Hue in Junrei restaurant, a breakfast in the open space and fresh air beginning a new day of your journey in Valley restaurant or enjoy famous spirits in the candle bar, peanut bar or slope lounge. Pilgrimage Village will bring you an exquisite dining experience.
Vedanā spa at Pilgrimage Village blends ancient traditional healing wisdom from the east with therapies from the west. Meditation, Jacuzzi, sauna & steam bath, tai chi or yoga classes help you find balance and peace in your mind and soul. A private or group class is provided upon request.
Pilgrimage Village
130 Minh Mang road, Hue, VietNam.
t:+84 54 3 885 461, f: +84 54 3 887 057
email: info@pilgrimagevillage.com
Wednesday, July 17, 2013
UNESCO Vietnam honours cultural champion
Pham Thi Hoa, 71, has been honoured by UNESCO associations for her dedication to restoring and preserving folk culture in Ca Temple, located in Pho Chau Town in the central province of Ha Tinh.
Hoa has been recognised by the Vietnam Federation of UNESCO Associations and the UNESCO Association for Conservation of Vietnamese Ethnic Culture.
As well as regularly worshipping and burning incense at the temple, Hoa also teaches and conserves the art of Chau Van singing and dancing as part of worshipping rituals to younger generations.
In May this year, she won a national Chau Van ritual competition organised by the Vietnam Federation of UNESCO Associations.
On the occasion, the federation awarded memberships to five individuals working for the UNESCO Vietnam representative office in the central region for their contributions to the preservation of ethnic culture.
Hoa has been recognised by the Vietnam Federation of UNESCO Associations and the UNESCO Association for Conservation of Vietnamese Ethnic Culture.
As well as regularly worshipping and burning incense at the temple, Hoa also teaches and conserves the art of Chau Van singing and dancing as part of worshipping rituals to younger generations.
In May this year, she won a national Chau Van ritual competition organised by the Vietnam Federation of UNESCO Associations.
On the occasion, the federation awarded memberships to five individuals working for the UNESCO Vietnam representative office in the central region for their contributions to the preservation of ethnic culture.
Source: Vietnamplus
Sunday, July 14, 2013
Vietnamese Noodles
South-east Asian cooking uses noodles in great quantities. If the main dish doesn't contain rice to provide the starch content of the meal, then it will consist of noodles. They are eaten at all hours of the day, in a soup for breakfast, simply stir-fried for a quick and filling snack, or more elaborately incorporated into a main dish with meat, fish and vegetables. It is no wonder that the most common type of food stall in Vietnam is the "rice and noodle" shop, as these two ingredients form the basis of every dish.
In Vietnam and Cambodia, there are a variety of noodles, many of them made from rice. The everyday noodles in Vietnam fall into three main types: bun, which are long and thin, similar to Italian vermicelli and called rice sticks - they are used in soups, side dishes, and as a wrapping for meat and seafood; banh pho, also called rice sticks, but they are flatter , thicker and sturdier, ideal for substantial soups such as pho, and stir-fries; and the fine banh hoi which resemble angel hair pasta and are primarily used in thin broths.
DRIED RICE "VERMICELLI" NOODLES
Often referred to as vermicelli, these dried rice noodles (bun), made from rice flour, salt and water, are thin and wiry and sold in bundles. Before using, they must be soaked in water until pliable and then the noodles only need to be cooked in boiling water for a few seconds, until tender and al dente like Italian pasta. In Vietnam, these noodles are used in soups and salads - they are often used to wrap around raw vegetables and herbs in Vietnamese table salad, as well as to wrap around grilled meats and shellfish.
DRIED RICE STICKS
These flat, thin dried rice noodles (banh pho) resemble linguine and are available in several widths, which start at around 2mm. Also made from rice flour, salt and water, they are used in salads and stir-fries, after being softened in water.
FRESH RICE NOODLES
Known as banh pho tuoi, fresh rice noodles are thicker than dried ones. They are often served as a side dish with curries and vegetable dishes. Like the dried variety, they require minimal cooking. In some recipes they are just dipped in warm water to heat them up, or they are added at the last moment to stir-fried and steamed dishes . Use them on the day of purchase.
PREPARING DRIED RICE NOODLES
Dried noodles can be bought in various packaged forms from most Asian stores and supermarkets. The basic principle is that thinner varieties require less cooking time and are served with light ingredients and thin broths, whereas the thicker noodles take a little longer to cook and are balanced with heavier ingredients and stronger flavours.
Before cooking, dried rice noodles must be soaked in warm water for about 10 minutes, until pliable. The dry weight usually doubles on soaking. The rule is to soak well to soften, but to cook briefly. If the noodles are cooked for too long they will become soggy. Once softened, both the rice vermicelli and rice sticks need to be cooked in boiling water for seconds, rather than minutes, until tender and firm, just like a' dente Italian pasta . Divide the noodles among individual bowls and ladle stock or a meat broth over them or put them in a wok to stir-fry.
MAKING FRESH RICE NOODLES
A variety of dried noodles are available in Asian stores and supermarkets, but fresh ones are quite different and not that difficult to make. For a snack, the freshly made noodle sheets can be drenched in sugar or honey, or dipped into a sweet or savoury sauce of your choice . Similarly, you can cut them into wide strips and gently stir-fry them with garlic, ginger, chillies and nuoc mam or soy sauce - a popular snack enjoyed in Vietnam.
As a guide to serve four, you will need about 225g cups rice flour to 600ml cups water. You will also need a wide pot with a domed lid, or wok lid, a piece of thin, smooth cotton cloth (like a clean dish towel), and a lightly oiled baking tray.
Preparing the batter
Place the flour in a bowl and stir in a little water to form a smooth paste . Gradually, pour in the rest of the water, whisking all the time to make sure there are no lumps. Beat in a pinch of salt and 15ml vegetable oil. Set aside for 15 minutes.
Preparing the steamer
Meanwhile, fill a wide pot with water. Cut a piece of cloth a little larger than the top of the pot. Stretch it over the top of the pot (you may need someone to help you), pulling the edges down over the sides so that the cloth is as taut as a drum, then wind a piece of string around the edge, securing the cloth with a knot or bow. Using a sharp knife, make 3 small slits, about 2.5cm from the edge of the cloth, at regular intervals. If you need to top up the water during cooking, pour it through these slits.
Cooking the noodle sheets
COOK 'S TIP
During the cooking, you may have to top up the water through one of the slits. The cloth might occasionally need to be pulled tight again if 1t begins to sag, otherwise the batter will form a pool and be too thick.
MUNG BEAN NOODLES
Also called cellophane or glass noodles (mien). these dried mung bean threads are as thin as rice vermicelli and white in colour. When cooked they turn transparent, resembling strips of cellophane or glass. On the ir own, they do not have much flavour but, when cooked with other ingredients, they absorb the flavours, so they are often used to add texture and starch to mixtures for filling spring rolls.
Soak the delicate noodles in warm water for about 15 minutes, until pliable, and then drain, cut into shorter strands and cook as required.
EGG NOODLES
Made with wheat flour and eggs, the Vietnamese often refer to these as Shanghai-style or Cambodian noodles or mi. Firmer and denser than nee noodles, they are used in stir-fries and soups. They are sold fresh in Asian stores .
In Vietnam and Cambodia, there are a variety of noodles, many of them made from rice. The everyday noodles in Vietnam fall into three main types: bun, which are long and thin, similar to Italian vermicelli and called rice sticks - they are used in soups, side dishes, and as a wrapping for meat and seafood; banh pho, also called rice sticks, but they are flatter , thicker and sturdier, ideal for substantial soups such as pho, and stir-fries; and the fine banh hoi which resemble angel hair pasta and are primarily used in thin broths.
DRIED RICE "VERMICELLI" NOODLES
Often referred to as vermicelli, these dried rice noodles (bun), made from rice flour, salt and water, are thin and wiry and sold in bundles. Before using, they must be soaked in water until pliable and then the noodles only need to be cooked in boiling water for a few seconds, until tender and al dente like Italian pasta. In Vietnam, these noodles are used in soups and salads - they are often used to wrap around raw vegetables and herbs in Vietnamese table salad, as well as to wrap around grilled meats and shellfish.
DRIED RICE STICKS
These flat, thin dried rice noodles (banh pho) resemble linguine and are available in several widths, which start at around 2mm. Also made from rice flour, salt and water, they are used in salads and stir-fries, after being softened in water.
FRESH RICE NOODLES
Known as banh pho tuoi, fresh rice noodles are thicker than dried ones. They are often served as a side dish with curries and vegetable dishes. Like the dried variety, they require minimal cooking. In some recipes they are just dipped in warm water to heat them up, or they are added at the last moment to stir-fried and steamed dishes . Use them on the day of purchase.
PREPARING DRIED RICE NOODLES
Dried noodles can be bought in various packaged forms from most Asian stores and supermarkets. The basic principle is that thinner varieties require less cooking time and are served with light ingredients and thin broths, whereas the thicker noodles take a little longer to cook and are balanced with heavier ingredients and stronger flavours.
Before cooking, dried rice noodles must be soaked in warm water for about 10 minutes, until pliable. The dry weight usually doubles on soaking. The rule is to soak well to soften, but to cook briefly. If the noodles are cooked for too long they will become soggy. Once softened, both the rice vermicelli and rice sticks need to be cooked in boiling water for seconds, rather than minutes, until tender and firm, just like a' dente Italian pasta . Divide the noodles among individual bowls and ladle stock or a meat broth over them or put them in a wok to stir-fry.
MAKING FRESH RICE NOODLES
A variety of dried noodles are available in Asian stores and supermarkets, but fresh ones are quite different and not that difficult to make. For a snack, the freshly made noodle sheets can be drenched in sugar or honey, or dipped into a sweet or savoury sauce of your choice . Similarly, you can cut them into wide strips and gently stir-fry them with garlic, ginger, chillies and nuoc mam or soy sauce - a popular snack enjoyed in Vietnam.
As a guide to serve four, you will need about 225g cups rice flour to 600ml cups water. You will also need a wide pot with a domed lid, or wok lid, a piece of thin, smooth cotton cloth (like a clean dish towel), and a lightly oiled baking tray.
Preparing the batter
Place the flour in a bowl and stir in a little water to form a smooth paste . Gradually, pour in the rest of the water, whisking all the time to make sure there are no lumps. Beat in a pinch of salt and 15ml vegetable oil. Set aside for 15 minutes.
Preparing the steamer
Meanwhile, fill a wide pot with water. Cut a piece of cloth a little larger than the top of the pot. Stretch it over the top of the pot (you may need someone to help you), pulling the edges down over the sides so that the cloth is as taut as a drum, then wind a piece of string around the edge, securing the cloth with a knot or bow. Using a sharp knife, make 3 small slits, about 2.5cm from the edge of the cloth, at regular intervals. If you need to top up the water during cooking, pour it through these slits.
Cooking the noodle sheets
- Bring the water in the pot to the boil. Stir the batter and ladle a portion (roughly 30-45ml) on to the cloth, swirling it to form a 10-15cm wide circle.
- Cover with the domed lid and steam for a minute, until the noodle sheet is translucent. Carefully, insert a spatula or knife under the noodle sheet and gently prize it off the cloth - if it doesn't peel off easily, you may need to steam it for a little longer.
- Transfer the noodle sheet to the oiled tray and repeat with the rest of the batter. As they accumulate, stack the sheets on top of each other, brushing the tops with oil so they don't stick together. Cover the stack with a clean dish towel to keep them moist.
COOK 'S TIP
During the cooking, you may have to top up the water through one of the slits. The cloth might occasionally need to be pulled tight again if 1t begins to sag, otherwise the batter will form a pool and be too thick.
MUNG BEAN NOODLES
Also called cellophane or glass noodles (mien). these dried mung bean threads are as thin as rice vermicelli and white in colour. When cooked they turn transparent, resembling strips of cellophane or glass. On the ir own, they do not have much flavour but, when cooked with other ingredients, they absorb the flavours, so they are often used to add texture and starch to mixtures for filling spring rolls.
Soak the delicate noodles in warm water for about 15 minutes, until pliable, and then drain, cut into shorter strands and cook as required.
EGG NOODLES
Made with wheat flour and eggs, the Vietnamese often refer to these as Shanghai-style or Cambodian noodles or mi. Firmer and denser than nee noodles, they are used in stir-fries and soups. They are sold fresh in Asian stores .
Thursday, July 11, 2013
Vietnamese Customs and Festivals
As eating plays such an important role in Vietnamese society, there are certain requirements of dining etiquette, although this can vary from region to region . For example, in northern and central Vietnam, it is custom for the oldest family member to sit nearest the door and everyone else to be arranged in descending age. The eldest will also be the first to help himself to food and a host will often serve the guest. In the south where the traditions of etiquette are more relaxed, everyone can dive in and help themselves . If you are the guest, one tradition that is important to remember is the bearing of a small gift. Whether you are invited to eat in a home or restaurant, throughout Asia, from Turkey to China, it is polite to bring your hosts a little box of something sweet or a bunch of fresh flowers - although in Vietnam t he flowers should never be white as this signifies death.
COMMUNAL DINING
As with most Asian countries, dining is a communal affair. A selection of dishes may be put on a table and each diner will be given their own individual bowl into which the food is spooned . When passing the food around, two hands are used to hold the dish and the exchange is acknowledged with a nod . Food is usually eaten with fingers, chopsticks or spoons, although the Vietnamese have a knack of sipping their food from the spoons without ever putting the spoon into their mouths.
The proper way to eat is to take some rice from the communal dish and put it in your bowl, then use the ceramic spoon to transfer the meat, fish or vegetables onto your rice. Hold the bowl up near to your mouth and use the chopsticks to shovel in the tasty morsels. It is polite for the host to offer more food than the guests can eat but, equally, it is polite for the guests not to eat everything in sight.
Depending on the complexity of the meal, there will be a number of individual dipping bowls, containing sweet or spicy condiments, and there may also be bowls of chillies or pick led vegetables to crunch and chew on between mouthfuls. When the Vietnamese eat , there is a great deal of gutsy enjoyment and noisy slurping. Eating is almost a game - there are crabs to crack, prawns to suck, food to be wrapped and rolled , and a lot of mess as they love lingering over food.
FAMILY CELEBRATIONS
For the Vietnamese , to show a "big face" is a sign of prestige. Weddings and family celebrations are often elaborate and ruinously expensive for some families, but the cost is less important than "losing" face . A great deal of preparation goes into these events so that the food is overflowing. Each celebration calls for traditional, time-consuming specialities, and opulent dishes will appear, such as the Vietnamese roast duck, sliced into juicy slabs, drizzled with the piquant fish sauce (nuoc cham), and wrapped in lettuce leaves; sticky rice cakes steamed in lotus leaves and decorated with lot us flowers; and highly prized whole fish, grilled (broiled) or teamed with the head presented to the guest who is destined for good fortune. On these occasions, the habitual fragrant tea may be cast aside for a little merriment with beer and wine.
RELIGIOUS FESTIVALS
Vietnam's calendar is full of festivals, all of which call for elaborate feasting and celebration. The national celebrations include Liberation Day, which marks the date that Saigon surrendered; National Day on 2 September, to mark the Declaration of Independence of the Democratic Republic of Vietnam by Ho Chi Minh in 1945; and Ho Chi Minh's Birthday.
The religious festivals take place according to the lunar calendar, so the dates change from year to year. Important religious festivals include Buddha's Birthday, Phat Dan; Christmas; the Holiday of the Dead, Thanh Minh, when people visit the graves of dead relatives to light incense and make offerings of food and flowers; Wandering Souls Day, when offerings of food and gifts are made for the forgotten dead; and the mid-Autumn Festival, which lands on the fifteenth day of the eighth moon. To celebrate the harvest, children take part in an evening procession, holding colourful lanterns in the form of dragons, fish, boats and unicorns, while the drums and cymbals play and festive snacks and sweets, such as sticky rice cakes filled with lotus seeds, peanuts , and candied watermelon seeds, are sold in the streets.
Tet - Vietnamese New Year
Tet Nguyen Dan, meaning "New Dawn", is the most important festival of the Vietnamese lunar year. It falls some time between mid-January and mid-February and lasts for three days. It is a time of renewing and reaffirming beliefs in life, love, family and community . Families reunite in the hope of success and prosperity in the coming year. Cemeteries are visited and the spirits of dead relatives are invited home for the Tet celebrations. Homes and graves a re cleaned and decorations are put up. The rites for Tet begin a week in advance .
The first rite is the ascension of the Spirits of the Hearth to the heavens . These kitchen gods dwell in every kitchen and must ride on the backs of fish to report on the year's events to the Jade Emperor in the hope of bringing back good luck for the family. To aid them on their journey, families all over Vietnam put live carp into the rivers and lakes and leave offerings of food and fresh water at the altars. At the stroke of midnight on New Year's Eve, the noise of drums and cymbals mark the beginning of the celebrations as the gods are welcomed back.
The first meal of Tet is one for the ancestors as they are believed to have returned to the world of the living. The head of t he family will offer a grace, light three incense sticks, then invite five generations of the deceased, whispering their names, to join in t he family feast. This ceremony of "ancestor calling" takes place at the morning and evening meals for the three days of Tet. The second day of Tet involves visiting the wife's family and close friends and the third day is for embracing the community. Families visit the school teachers , patients visit their doctors, and many people visit astrologers to hear the year's fortunes . On the evening of t he third day, the ancestors depart.
The principal Tet speciality is banh chung, sticky rice cakes filled with bean paste and, traditionally, wrapped in a green dong (similar to a banana leaf) parcel and tied with bamboo twine . Throughout the festivities, stacks of banh chung are piled high in the stalls next to watermelons and dragon fruit, sweets, lotus seeds dyed a festive red to represent joy, truth and sincerity, and the popular mut, a candied concoction of vegetables and dried fruits, which are on display among the woven, painted masks. Lucky money is placed on trees as offerings to the ancestors and homes are decorated with trees, such as pretty, fruit- laden kumquats, or peach and apricot trees , resplendent in perfumed blossom, to ward off evil spirits.
COMMUNAL DINING
As with most Asian countries, dining is a communal affair. A selection of dishes may be put on a table and each diner will be given their own individual bowl into which the food is spooned . When passing the food around, two hands are used to hold the dish and the exchange is acknowledged with a nod . Food is usually eaten with fingers, chopsticks or spoons, although the Vietnamese have a knack of sipping their food from the spoons without ever putting the spoon into their mouths.
The proper way to eat is to take some rice from the communal dish and put it in your bowl, then use the ceramic spoon to transfer the meat, fish or vegetables onto your rice. Hold the bowl up near to your mouth and use the chopsticks to shovel in the tasty morsels. It is polite for the host to offer more food than the guests can eat but, equally, it is polite for the guests not to eat everything in sight.
Depending on the complexity of the meal, there will be a number of individual dipping bowls, containing sweet or spicy condiments, and there may also be bowls of chillies or pick led vegetables to crunch and chew on between mouthfuls. When the Vietnamese eat , there is a great deal of gutsy enjoyment and noisy slurping. Eating is almost a game - there are crabs to crack, prawns to suck, food to be wrapped and rolled , and a lot of mess as they love lingering over food.
FAMILY CELEBRATIONS
For the Vietnamese , to show a "big face" is a sign of prestige. Weddings and family celebrations are often elaborate and ruinously expensive for some families, but the cost is less important than "losing" face . A great deal of preparation goes into these events so that the food is overflowing. Each celebration calls for traditional, time-consuming specialities, and opulent dishes will appear, such as the Vietnamese roast duck, sliced into juicy slabs, drizzled with the piquant fish sauce (nuoc cham), and wrapped in lettuce leaves; sticky rice cakes steamed in lotus leaves and decorated with lot us flowers; and highly prized whole fish, grilled (broiled) or teamed with the head presented to the guest who is destined for good fortune. On these occasions, the habitual fragrant tea may be cast aside for a little merriment with beer and wine.
RELIGIOUS FESTIVALS
Vietnam's calendar is full of festivals, all of which call for elaborate feasting and celebration. The national celebrations include Liberation Day, which marks the date that Saigon surrendered; National Day on 2 September, to mark the Declaration of Independence of the Democratic Republic of Vietnam by Ho Chi Minh in 1945; and Ho Chi Minh's Birthday.
The religious festivals take place according to the lunar calendar, so the dates change from year to year. Important religious festivals include Buddha's Birthday, Phat Dan; Christmas; the Holiday of the Dead, Thanh Minh, when people visit the graves of dead relatives to light incense and make offerings of food and flowers; Wandering Souls Day, when offerings of food and gifts are made for the forgotten dead; and the mid-Autumn Festival, which lands on the fifteenth day of the eighth moon. To celebrate the harvest, children take part in an evening procession, holding colourful lanterns in the form of dragons, fish, boats and unicorns, while the drums and cymbals play and festive snacks and sweets, such as sticky rice cakes filled with lotus seeds, peanuts , and candied watermelon seeds, are sold in the streets.
Tet - Vietnamese New Year
Tet Nguyen Dan, meaning "New Dawn", is the most important festival of the Vietnamese lunar year. It falls some time between mid-January and mid-February and lasts for three days. It is a time of renewing and reaffirming beliefs in life, love, family and community . Families reunite in the hope of success and prosperity in the coming year. Cemeteries are visited and the spirits of dead relatives are invited home for the Tet celebrations. Homes and graves a re cleaned and decorations are put up. The rites for Tet begin a week in advance .
The first rite is the ascension of the Spirits of the Hearth to the heavens . These kitchen gods dwell in every kitchen and must ride on the backs of fish to report on the year's events to the Jade Emperor in the hope of bringing back good luck for the family. To aid them on their journey, families all over Vietnam put live carp into the rivers and lakes and leave offerings of food and fresh water at the altars. At the stroke of midnight on New Year's Eve, the noise of drums and cymbals mark the beginning of the celebrations as the gods are welcomed back.
The first meal of Tet is one for the ancestors as they are believed to have returned to the world of the living. The head of t he family will offer a grace, light three incense sticks, then invite five generations of the deceased, whispering their names, to join in t he family feast. This ceremony of "ancestor calling" takes place at the morning and evening meals for the three days of Tet. The second day of Tet involves visiting the wife's family and close friends and the third day is for embracing the community. Families visit the school teachers , patients visit their doctors, and many people visit astrologers to hear the year's fortunes . On the evening of t he third day, the ancestors depart.
The principal Tet speciality is banh chung, sticky rice cakes filled with bean paste and, traditionally, wrapped in a green dong (similar to a banana leaf) parcel and tied with bamboo twine . Throughout the festivities, stacks of banh chung are piled high in the stalls next to watermelons and dragon fruit, sweets, lotus seeds dyed a festive red to represent joy, truth and sincerity, and the popular mut, a candied concoction of vegetables and dried fruits, which are on display among the woven, painted masks. Lucky money is placed on trees as offerings to the ancestors and homes are decorated with trees, such as pretty, fruit- laden kumquats, or peach and apricot trees , resplendent in perfumed blossom, to ward off evil spirits.
Saturday, July 6, 2013
Useful information for a journey at Halong Bay
For many people, a journey of 3 days 2 nights will be an ideal choice to explore Halong bay. If you travel with your friends, family and colleagues, you could rent the entire boat. You will have a chance to take part in many activities such as team-building, kayaking, cooking competition, visiting floating villages and caves. If you want to enjoy a memorable experience, book a party in a dark cave, on a floating raft or on a romantic beach, which you won’t regret.
Climate:
European visitors often travel to Vietnam in winter, from December to April, with an average temperature of about 100 – 200 because they have many holidays during this period. Actually, the most suitable period for visiting Vietnam is April and May or September and October, when the day is longer and the sky is clear. In these months, guests can swim in the sea or witness the sunrise and sunset on the horizon.
Permission:
At present, cruises in Halong Bay are tightly controlled by Halong people’s committee. You are advised to book a tour at the travel agents and provide them detailed information written on your passports or identity cards before you go. Cruise companies will help you to register with the Exit and Entry department, Quang Ninh police.
Every day, the port’s management board will review on the weather conditions before allowing cruises to be operated. Normally, the cruises, which will tour around and stay in the bay will get the permission at 6:30a.m. For overnight cruises, the captains will ask for the permission and register for their cruises. There are three popular anchorage places, including Titop –Luong cave, Lat cave and Trong cave – Dong Tien lake. In case, you are not allowed to stay in the bay overnight, you can sleep on the mainland while waiting for another tour the following day or come back to Hanoi. In those cases, the cruise companies will offer suitable schedules for you.
Duration:
Depending on your time and budget, you can choose different schedules for your journey. With day cruises, you can book a tour of 4, 6, or 8 hours. Most of cruises depart from Bai Chay port and it takes about 45 minutes to get from Bai Chay to popular attractions such as Thien Cung cave, Dau Go cave or Titop island. With an overnight cruise, you can choose among a variety of options. If you need to enjoy a private space with your own schedule, you can choose to stay in a two-cabin cruise. Surely, the professional staff and their service will bring you the most fantastic experiences.
Halong Bay in future:
Twice recognized as the world’s natural heritage by UNESCO for its global values of nature in 1994 and the scientific values of geography and geomorphology in 2000, Halong bay is a famous attraction and a leading tourist site of the country. In 2011, Halong was listed as the 7th natural wonders of the world as a wonderful occasion to promote the special values of Halong as well as the images and people of Vietnam to the world. This has been attracting a large number of international guests to Halong and Vietnam, contributing to an increase in foreign currencies, attracting investment for tourism and creating a big chance to develop the tourism of Halong and Quang Ninh province.
Those advantages have also created challenges for the management board to foster management, preserve, improve and build value to the heritage and natural wonder of Halong; attaching a special importance to the quality of investments, tourist activities as well as the diverse and solid features of tourist products in Halong Bay.
Climate:
European visitors often travel to Vietnam in winter, from December to April, with an average temperature of about 100 – 200 because they have many holidays during this period. Actually, the most suitable period for visiting Vietnam is April and May or September and October, when the day is longer and the sky is clear. In these months, guests can swim in the sea or witness the sunrise and sunset on the horizon.
Permission:
At present, cruises in Halong Bay are tightly controlled by Halong people’s committee. You are advised to book a tour at the travel agents and provide them detailed information written on your passports or identity cards before you go. Cruise companies will help you to register with the Exit and Entry department, Quang Ninh police.
Every day, the port’s management board will review on the weather conditions before allowing cruises to be operated. Normally, the cruises, which will tour around and stay in the bay will get the permission at 6:30a.m. For overnight cruises, the captains will ask for the permission and register for their cruises. There are three popular anchorage places, including Titop –Luong cave, Lat cave and Trong cave – Dong Tien lake. In case, you are not allowed to stay in the bay overnight, you can sleep on the mainland while waiting for another tour the following day or come back to Hanoi. In those cases, the cruise companies will offer suitable schedules for you.
Duration:
Depending on your time and budget, you can choose different schedules for your journey. With day cruises, you can book a tour of 4, 6, or 8 hours. Most of cruises depart from Bai Chay port and it takes about 45 minutes to get from Bai Chay to popular attractions such as Thien Cung cave, Dau Go cave or Titop island. With an overnight cruise, you can choose among a variety of options. If you need to enjoy a private space with your own schedule, you can choose to stay in a two-cabin cruise. Surely, the professional staff and their service will bring you the most fantastic experiences.
Halong Bay in future:
Twice recognized as the world’s natural heritage by UNESCO for its global values of nature in 1994 and the scientific values of geography and geomorphology in 2000, Halong bay is a famous attraction and a leading tourist site of the country. In 2011, Halong was listed as the 7th natural wonders of the world as a wonderful occasion to promote the special values of Halong as well as the images and people of Vietnam to the world. This has been attracting a large number of international guests to Halong and Vietnam, contributing to an increase in foreign currencies, attracting investment for tourism and creating a big chance to develop the tourism of Halong and Quang Ninh province.
Those advantages have also created challenges for the management board to foster management, preserve, improve and build value to the heritage and natural wonder of Halong; attaching a special importance to the quality of investments, tourist activities as well as the diverse and solid features of tourist products in Halong Bay.
Consulted by: Mr. Royer Philippe – Manager of Victory Cruise
Source: Travellive
Thursday, July 4, 2013
Tam Dao to provide free wireless internet service
The Department of Information and Communications of Vinh Phuc province has announced a 15 billion VND (708,000 USD) project to provide free wireless internet services (wi-fi) in Tam Dao town.
Tam Dao (Three Islands) describes the natural beauty of the area’s three mountains that resemble a trio of islands in a sea of clouds. The region is famous for its impressive natural scenery, mild climate, diverse flora and fauna, and a number of cultural and historical sites.
Sixty wi-fi “hotspots”, each covering a circular area of 300 metres in diameter, will ensure simultaneous internet access for 10,000 users and will begin operating by the end of this year in the central area of Tam Dao town, which includes many hotels and office buildings.
The service aims to promote the town’s image and attract more tourists by offering them easy, free and convenient access to information.
Other well-known tourism towns in Vietnam, including Hoi An in Quang Nam province, Ha Long in Quang Ninh province, and Hue in Thua Thien – Hue province, have already established free wi-fi internet systems for both local people and tourists.
Tam Dao (Three Islands) describes the natural beauty of the area’s three mountains that resemble a trio of islands in a sea of clouds. The region is famous for its impressive natural scenery, mild climate, diverse flora and fauna, and a number of cultural and historical sites.
Sixty wi-fi “hotspots”, each covering a circular area of 300 metres in diameter, will ensure simultaneous internet access for 10,000 users and will begin operating by the end of this year in the central area of Tam Dao town, which includes many hotels and office buildings.
The service aims to promote the town’s image and attract more tourists by offering them easy, free and convenient access to information.
Other well-known tourism towns in Vietnam, including Hoi An in Quang Nam province, Ha Long in Quang Ninh province, and Hue in Thua Thien – Hue province, have already established free wi-fi internet systems for both local people and tourists.
Source: VNA
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