Ham Rong previous sea but rather how to be this story is gone, by the transport system was spacious, smooth. Now, the sea Ham Rong have two ways. Through all bridge-Made (Phu Vang) swept about 30 minutes sitting on the car, or motorcycle; or from the center towards Phu Loc Vinh Hien east across the bridge turn left over 2 kilometers along the flat plastic lì. Ham Rong in a position quite beautiful, poetic landscape by a high mountain about 800 meters Linh Thai language behind the project with deep blue patches of forest, curving arc to embrace the many beaches near 6 kilometers long, with 3 points is the ideal bathing beach Ham Rong, Dong Duong and Dam beach.

Ham Rong sea is always beautiful picture wearing. A sea space is not in A, hustle; the sea is always blue, the dotted populations large and small stones stacked together to create beautiful caves. Main factors were suggested for guests with curiosity, exploring nature here. Wade out from shore about 10-15 meters, you can select the appropriate depth of the sea to soak in hot, pleasure scales along the surf zone to dispel many of the tired routines. Or maybe sitting on the shore near the sea to see the ripple waves, sea breezes hear the whoop of the leaves from the casuarina forest behind creating a synergy of sound idyllic, wild.

Recently the local government here has interest in Ham Rong sea. Observed landscapes and connecting road from the center line to the sea and the coastal ocean were ventilated shady, clean; security work, safety at sea areas and beaches are focused by the security member villages, communes management services for many customers in the sea to Ham Rong have been upgraded and investments, such as overnight accommodation, restaurants cuisine with special dishes popular local beach. Mr. Ho Xuan Tho-opened a restaurant at sea for visitors over 20 years of Ham Rong said that all business practices here were taken as significant prestige. Things are serving our customers get the benefit. So popular guests can choose to visit Ham Rong sea bathing resort in summer.

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Dining experience of many people, how crowded the restaurants where there must be delicious. Hang Dau boots near a place like that. Bun capital is not just a name but always crowded. Restaurant open from 7am to 7pm. Try calling a sitting drop foot fish bun know why. Fish were her owners very carefully selected, fresh fish is delicious, usually carp or drift. Move to the boneless fish, marinated in spices and oil pan for browning the next view.

Early morning or afternoon rain I sit and watch shippers pan fried fish or manually help the island, guests will find very interesting. Because crowded hostess should have fried a lot of scratch. “Fish that will dry to cool and tough, so many fresh fried it will retain aroma and moderate crispness,” I said happily owners.

When you eat you will find not only fish but also fish fry cook. Fish is very fresh water chan tomato red, blue and soft green trees along th water spinach, fresh aroma of onion and chopped dill. People just need to eat more peppers and chilies to the enjoyment.

Mr Khanh, office workers, housing Express – Long Bien is a patron of the restaurant said: “Bun fish like to eat here more than other goods, as to the pieces of fish, bite two or three new pieces of all that not even hot desiccated. ”

In lane Trung Yen (Hoan Kiem, Hanoi) has two rows of delicious noodle fish, especially restaurant is located next to the temple. There are fish meat very strange book that diners can not be ignored. An individual who cut in half the book is presented in a turquoise ceramic plates. People inside is ground meat mixed with onions and sliced ​​black mushrooms, add a little pepper, spices. Next, layer the mashed fish with dill leaves. Outside along with a rice flour crust, thick as the bark of donuts. When the frying pan into the fire certain to be to small dishes are cooked, so that when gripping the outer shell is yellow powder honey is dark.

“Business is due to pass on to detail his descendants to the South before 1975, but nobody made ​​both. Now I only have the. Doing dishes, the secret of a good story but to do it depends on each person’s hand, “her owner just happy medium bowl cleaning said.

Ms Huong Dinh Liet housing 5, usually 5 years for boys up here, said: “He is addicted to this dish her ​​home there, free afternoon is what led the mother and daughter eating together.” Fish meat is a good book easy and delicious to eat. The hot food and chew it slowly, see what all of it delicious.

Simply with some plastic furniture shop located under the canopy of ancient trees si always crowded. Bun fish here, fish cut into slices like in many other places, fish fried hamburger served with vegetables and parsley. With 17,000 dong you’ll have a bun with Pulley mosquito fish, vegetable bar bar, delicious. Fish meat is 5,000 dong a rolling member, the only new here.

Another adress Dinh Khuong in lane 65 (Thanh Xuan) is also a place to stop. This line is only sold to 12 noon break. Everyone in the morning dormitory to eat, sit chatting on the fish but the bun is hot. Water chan made ​​very carefully, to garnish her ​​owners very well, brought him a bowl of noodles are always looking for customer appeal.

The name “fish noodle” associated with many localities of Vietnam: Nha Trang fish noodles, fish noodle Kien Giang, Hai Phong fish noodles, fish Van Ninh noodle dish … Every place has different variations of demographics typical cuisine of each region. Rustic, rustic, fish noodles Hanoi also discovered a common voice and heartfelt very own charm of Hanoi.

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In the emotional content of many, rice, rice is the right sort of leaves with green forest, the scent of trees … but does just that. The young slim bamboo sticks as long-term feedback on baking sheet in the scorched sugar crust, is the ingenious block negotiations do take rice, hard shell burning fire, to reveal a clear shell between white fragrant. Deprivation of light strips as ripe banana peel crust between them, is to the core rice. Rice core is surrounded by a shell of silk smooth, delicate, white ivory – silk shell second only young bamboo sticks in the gut, making the rice, there is a pure beauty was very climate that we want to be cherished forever.

Just a simple dish of the forest, tied to the murmuring stream upstream, the golden grain shifting hillside, the green bamboo ties spiraling up and fire the young mother’s winter, but how can can make the long trip and forgot so inconsolable. Rice, which also met the first person suddenly surprised by a dish no simple idea, more modest, but it contains so many ideas of art and upland rice in love with the fellowship, fire and the young bamboo sticks …

Perhaps, the story of rice, have come from a long day trips forest of men, from the hunting trip and the night the old shifting cultivation. No pots and pans, no rice balls, rice clear nuisance, just a gut squeezing the container of rice over his shoulder, a knife and a stone quam little tinder ignition. Always hungry, stop in which a knife onto some bamboo sticks, ready to bring rice, water availability and fire streams in hand, like rice, are possible. Rice Lam, is also associated with field trips to remote upland, happy occasions in the family, the high interest when your appetite instead of rice, rice is cooked in a pan, poking away the map …

North from ethnic Tay, Muong, Dao, Thai rice, are made​​. Besides rice, do they even have fish, birds, blue, blue … vegetable food must be admitted to do is a particularly delicate art. Colour on bamboo sticks over a fire can do to make accurately identify the level of food cooked, which can garnish a feast on banana leaves make the desolate mountains confidently and most attractive …

Regional Kim Tam, Nguyen Binh district, Bac Co (Cao Bang) is known as rice, better than many other areas. Want rice, delicious, there must first of delicious sticky, sticky stuff growing on the upland, the annual harvest at around September, October. Cold season, a bit of cold rain, the fire-mindedness, to add the rice, do. So the whole family gathered, the more money, who wash the rice, banana leaves young people to cut the pipe to the button …

This region also has well-known things delicious rice, Rice Export Tay grove called sulfur, which means something delicious rice that woman can forget even the husband! A rare praise, it also has implications and witty. Bring rice soaked in water for several hours as the plains or away preparing for the blue package cake, grains of rice will be cooked over majority of the members. Instruments is to make bamboo sticks, or young bamboo, just went through a period of shoots. According to some competent person to do rice, rice Lam, to make it more than a small tube, usually smooth thin layer of tissue paper while the bamboo silk layers thicker rough. Young cork or bamboo tubes every tree cut is only about three to four tubes, each tube length distribution at 30 … People put the soaked rice into the tube every three parts of rice, two parts water, about 5 sub offer other near pipe (for full closed when the rice will expand tube) and then again with the second button has just cut the banana leaves prematurely had them over a fire until soft.

Many people say, rice Lam, the water that has been available in the gut cork, will be multiplied by the delicious taste of nature, of heaven and earth to add up. In fact, things rarely get that water availability, as do people still use things clear spring water contained in the tube carrying the cane. When put into the oven on the stove pipe, cork bark is green, when rice, cooked, skin color cork has moved. The fire is large or small will make rice, nine times as fast or slow, turning back the hands of the ingenious tube rice, rice will be cooked evenly.

Rice Lam, will make people remember the simple dishes that appeal, mingles with the wine will feel the taste of the mountains northwest Vietnam.

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1105, King Ly Nhan Tong to expand the temple architecture Linh Chieu more lakes. Later, the One Pillar Pagoda scale leaving only a small temple on pillars like the current image. French colonial withdrawal from Hanoi for blasting the temple. However, the temple has been renovated as first base. One Pillar Pagoda now includes Lotus station square, 3 m length of each side, curved roof on stilts 4 m high (not including submerged land), 1.20 m diameter column with a second rock song stacked into a block. The upper floor of the column is the damage system for home wood shelving above the tower.

One Pillar Pagoda (Tower Lotus) is formed by a stone column with 2 blocks, attached very well, at first glance like a stone row. Upstairs is a solid wood frame station house with tile roof support, the four corners bent, with the two dragons on the moon tide. The uniqueness of the architecture is the One Pillar Pagoda entire temple is located on a pillar.

Layout architecture, decorated with a bold combination of romantic imagination through imagery poetical lotus and the perfect solution for architectural structures of wood with nails bracing system, particularly the use the large cross pillar from the column to the floor, has created strong presence, but also bring aesthetic effect as curves of lotus, set the harmony between the roof and floor by a virtual symmetry. Along with the pond bottom square is a symbol can land (round sky, square earth), the temple rising like a lofty idea: loving heart filaments world. Building block of a stone is consistent support by the landscape, with ponds, which makes the plants close, that is pure elegance. High sense of sharing architecture, to get along with water and blue sky of trees makes people cast off sorrow, reached the clarity of mind.

One Pillar Pagoda is now located in Ho Chi Minh Mausoleum. Temple is now smaller than the prototype to keep in mind this place has a unique architecture. One Pillar Pagoda is the wooden structure, located in Temple Quan Am statue to worship her. Walkway to the temple is a small staircase made ​​of brick. On the station which a sign Buddhist “Lotus Tower” (Đài Sen) keep in mind the area of King Ly dreamed lead to build the temple.

One Pillar Pagoda is the creation of architectural space combined with high and low rhythm of stone sculpture, painting, drawing touches the corridor, the water is a symbol of culture, high art, bold ethnicity. Architecture, “a column” is the art of traditional architecture from before the Ly. In Hoa Lu (Ninh Binh) also has a daughter temples of King Dinh Tien Hoang. The temple has a tall stone pillar, hexagonal, engraved texts Shurangama problems dating to Le Hoan (981-1005). Above the bar is touching a lotus. In Thai Binh Thuy Long Ly Thanh Tong Thursday (1058) have built in power Linh Quang Thang Long, front electric bell tower building, a hexagonal column shape lotus …

A small temple seemingly fragile, perhaps the world the new Vietnam only has tiny temple architecture, but such cultural values​​, history, enormous, enduring the same nation. A mid-lake temple is only room for some incense, a statue, not the wall trenches, no steeple, no gate, but the majestic gate of spiritual nation, the symbolic image of the capital,  valuable in infinite time.

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Formerly, the main ingredients of Shrimp cake were rice powder and well-grinded pork.The cake was served with flavour sauce, snack vegetable and cucumber. After that, people have made changes on the recipe creating the special features of the cake in different places.

People in the West usually mix rice powder with saffron and put more fresh shrimps when putting in the pattern. In the Centre, Shrimp cake is served with cucumber, thin-sliced young papaya, big egg-plant…which are all soaked in weak shrimp sauce. In the North, people just use rice powder, some eggs (to make the powder more soft-rise) and dry shrimps instead of fresh ones…

In the Shrimp cake making process, powder making is the most important. Chosen rice must be good to generate the cake powder. The ingredients of cake powder are wet grinded rice, steamed rice and grinded solid cool rice noodle. The different parts of powder are mixed mainly according to the makers’ experience. In the next step, powder is steadily stired with the water, little vinegar, coconut juice; there may be more eggs to increase cake softy or more saffron to make the cake having attractive color. The cake is treated with spice, salt, sugar, glutamate, small sliced onion… People usually use pork or shrimp, small shrimp, crab which are minced well then sauteed to make the cake filling.

They put the circle pattern in the pan, coat the pattern with hot fat, pour powder in the pattern, put the filling into the centre then cover waiting until done to take out. After being done, cake powder becomes opaque yellow, the filling is brown-red, onion and chives which are in the fat stick to the cake making the green color.

There are also sauce and raw vegetable to be served with Shrimp cake. Raw vegetables usually includes mint leaves, lettuce and cucumber… and the sauce can be flavour sauce or salted fish with garlic,lemon juice… depending on regions.

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Its original name sounds like a Chinese name that is so difficult to be explained the meaning. People just can describe Snout Otter Clam to look similar to clam but its meat part is as thick as blood cockle, its taste is as fresh as abalone. Previously, Snout Otter Clam was a special seafood used as offerings for the kings.

Grilled Snout Otter Clam will be tastiest when being served with sliced-into-thread fresh ginger and deep-fried onion bulbs and Cat Hai fish sauce. Visitors who first time have tried grill Snout Otter Clam will feel its taste strange because the meat is soft, fresh and totally unique, different from other kinds of seafood.

Snout Otter Clam lays deeply below the low tide sand field in the coast. People have to dig on at least 50cm to find out it. Snout Otter Clam seekers must spend a long day in the sand field to gather several tens of Snout Otter Clam, that’s why it becomes the most specious kind of seafood in the local area. Because of the difficulty in seeking Snout Otter Clam, there are not many people doing this job. The experienced seekers find it easily to dominate the fields and the cost of Snout Otter Clam also increases due to this.

There is a seafood restaurant in Hai Phong which has bought fresh Snout Otter Clam and raised it in the aquarium containing salty water in order to satisfy the customers who are interested in seafood. However, after being raised, Snout Otter Clam can’t be as greasy as when they have already been gathered. In addition, the salty water in aquarium must be the one from Cat Ba Bay so that Snout Otter Clam can live. The sea water from other places are not appropriate to the living environment of Snout Otter Clam because of the difference in salt level.

Furthermore, people say that the chef of this restaurant who is proficient in making grilled Snout Otter Clam formerly was the cook of an military unit which had the famous astronaut Tuan Pham in America defending period, that’s one of reasons for the large number of customers coming to this restaurant.

It can’t be denied that grilled Snout Otter Clam is extremely delicious although the dish can only be served in afternoon drink time in the port area or as the appetizer of a luxury meal in the hotel. To totally feel the taste of this specious specialty, there is a recommendation that diners should enjoy it with several cups of herbal wine.

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