Did you know that Vietnam has overtaken Malaysia and India to become the world’s third largest producer of natural rubber, according to the latest data from the Association of Natural Rubber Producing Countries (ANRPC). Did you also know that the young leaves of this tree turn red before falling to give way to the green leaves that we know well? So nothing to envy to the maple leaves of Canada in the fall. #MustSeeInVietnam Editor
As spring comes rubber trees in southern provinces start changing color as their leaves turn into a dazzling array of reds and yellows.
A rubber plantation in Binh Long Town in Binh Phuoc Province, 200 kilometers from HCMC, whose changing colors dye the surrounding area in red and yellow.
Every year leaves on rubber trees in provinces like Binh Phuoc, Tay Ninh and Dong Nai start changing color in late November, becoming a big draw for photographers and tourists.
A school girl rides through a rubber plantation in Duong Minh Chau District in Tay Ninh Province, 70 kilometers east of HCMC District.
Most plantations are in thinly populated areas, and so visitors are advised to take their own food and drinks.
An asphalt road leads to a rubber plantation in Long Khanh Town in HCMC’s neighboring province of Dong Nai, which has more than 35,000 hectares of rubber, mainly in Long Khanh, Cam My, Long Thanh and Dinh Quan districts.
A rubber tree can be tapped for latex once it reaches around six years of age. Rubber is made from latex.
The latex harvest takes place from May to February.
A group of runners go through a rubber forest in Dong Nai.
Girls take photos in ao dai (traditional Vietnamese dress) in a rubber forest in Cam My District in Dong Nai.
According to photographers, 9 a.m. to 11 a.m. and 3 p.m. to 5 p.m. are the ideal times to shoot in rubber forests.
A worker irrigates young rubber leaves.
After the leaves turn red and fall, young leaves sprout in their place.
Written by By Phuoc Tuan Photos by Huynh Dong, Lo Van Hop, Huynh Truong for E.VnExpress.net
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Have you ever traveled by train in Vietnam? I tell you right away that it is an experience to live. Far from the TGV, if you don’t speak Vietnamese, it will be for you an immersion in another world… friendly and… I must say a little rustic. Imagine going from Hanoi to HCMC in about 40 hours!!! #MustSeeInVietnam Editor
Hanoi’s last train of 2022 left Saturday evening carrying 94 passengers for Ho Chi Minh City, which it will reach Monday morning.
At 7.20 p.m. the crew of SE1 was getting it ready for the last cross-country ride of the lunar year, which ended Saturday.
It took 20 minutes to replace a rail car due to a technical difficulty.
Some foreigners showed up at the last minute to buy tickets, and the counter clerks speeded up things so that they could board.
Kitchen crew decorate the dining area where passengers later counted down the new year.
“15 minutes before midnight the staff will invite passengers to the dining area to celebrate the new year,” crew member Nguyen Xuan Khanh said.
A group of nearly 30 foreign passengers get on board. They were traveling to Thua Thien Hue Province.
“This will be the first time my family celebrate the New Year on a train,” Tran Trung Kien of Nghe An Province said. “I hope we can still see fireworks at midnight.”
Train conductor Pham Van Thuc, 51, said he has celebrated the New Year 10 times on the train.
“I am sad I have to work while most people are spending time with their family. The staff will celebrate the New Year together.”
A Ministry of Transport official came on board to give customers and staff li xi (red envelope), a traditional gift of cash to wish good luck to the recipient.
At 10.15 p.m. the train departed.
Passengers, mostly traveling short distances or tourists wanting to experience Tet, wave goodbye to station staff as the train leaves.
Across the country, hundreds of staff have been deployed at grade crossings through the holiday to ensure safety.
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Respecting tradition during the New Year festivities means that Vietnamese people find themselves with family and this for many of us means that we have to return (travel) to our home town. The effect is quite incredible because the cities of HANOI & HCMC empty out and become incredibly calm! Yes amazing… and I love it! Read this article and you will understand that this moment is unique to live and I chose to live it in town! #MustSeeInVietnam Editor
Few vehicles could be seen in Vietnam’s largest cities on New Year’s Day as most people stayed at home during the biggest annual holiday.
However, some dressed up to take photos at popular places. At 7 a.m. on Ta Hien Street in Hanoi’s Hoan Kiem District, people could be seen in colorful ao dai posing for photos on a street that is usually packed with both locals and tourists.
“We take a walk on the first day of every Lunar New Year,” said Ha Linh (in white), standing next to a friend on Hang Ma Street. “This morning we brought rice to feed the birds to bring joy into the new year.”
Runners also dressed in ao dai to run on the first day of the year.
Many runners’ and bikers’ groups took photos in front of the iconic Dong Xuan Market, one of the oldest in the capital.
A family of four takes photos on the banks of Hoan Kiem Lake.
As Vietnam celebrates the Year of the Cat, many young people showed up at a large painting of a cat put up on Trang Tien Street to take photos.
People visit Ngoc Son Temple near Hoan Kiem Lake to pray for a propitious year.
Few people could be seen on Ngo Quyen Street in the downtown area.
Kim Lien Tunnel, a key travel route that is packed on normal days, was deserted.
In Ho Chi Minh City’s District 1, only a few motorbikes could be seen on Le Duan Road, one of the busiest streets in Vietnam’s largest city.
A bus station on Ham Nghi Road is virtually deserted.
Ladies in ao dai take photos in front of Ben Thanh Market.
“I hope everything will go the way I want this year,” said Phuong while posing for a photo.
Ba Son Bridge, one of the newest in the city, is also deserted.
The Tet holidays began last Friday and end Thursday.
Our pleasure in Vietnam … is to celebrate the New Year twice! Happy New Year of the Cat! #MustSeeInVietnam Editor
Vietnamese are celebrating the YEAR OF THE CAT !
Communities across the globe, from Yangon to California, have been celebrating the Lunar New Year Festival, with streets and malls full of decorations.
Children pose for photos with decorations for the Chinese Lunar New Year at a shopping mall in Kuala Lumpur, Malaysia, January 18, 2023. Photo by Zhu Wei/Xinhua via AFP
A young woman dressed in traditional Hanfu costume takes part in a cruise parade during the 13th water flower market, a unique tradition during China’s Spring Festival in Liwan District of Guangzhou City, south China’s Guangdong Province, January 18, 2023. Photo by Chen Chuhong/cnsphoto/Imaginechina via AFP
Iranian students display Chinese Lunar New Year decorations at a park in Tehran, Iran, on January 18, 2023. The Confucius Institute of Tehran University held the event on Wednesday to help students learn about Chinese culture and festival traditions to welcome the upcoming Chinese Spring Festival. Photo by Gao Wencheng /Xinhua via AFP
Indonesian ethnic Chinese students wear traditional clothes during Chinese Lunar New Year celebrations at a school in Solo, Central Java, Indonesia, on January 19, 2023. This year, the festival begins on January 22. Photo by Agoes Rudianto/Anadolu Agency via AFP
Thai and Chinese people pray for good at a Chinese temple during celebrations for the Lunar New Year in Bangkok, Thailand, January 20, 2023. Photo by Anusak Laowilas/NurPhoto via AFP
Members of a lion dance group rehearse for the upcoming Chinese Lunar New Year performance in Yangon, Myanmar, January 19, 2023. Photo by Myo Kyaw Soe/Xinhua via AFP
A women wearing a face mask looks at flowers at the flowers market in Victoria Park on January 16, 2023 in Hong Kong, China. Photo by Vernon Yuen/NurPhoto via AFP)
A worker carries a roast pig as a pickup truck transporting roast ducks arrives at a market in preparation for the Lunar New Year celebrations in Phnom Penh, Cambodia, on January 21, 2023. Photo by AFP/Tang Chhin Sothy
People check ornaments for sale at a shop in Chinatown district of Manila, Philippines, on January 20, 2023, ahead of the Lunar New Year. Photo by AFP/Ted Aljibe
Bunny chocolates marking the upcoming Chinese Lunar New Year of the Rabbit at a chocolate store in Toronto, Canada, January 18, 2023. Photo by Zou Zheng/Xinhua via AFP
Rabbit-themed decorations are seen in South Coast Plaza, Orange County, California, the United States, on January 19, 2023. Located in Costa Mesa in Southern California, the largest shopping mall on the West Coast of the United States has created a stunning display of Chinese tradition and culture to embrace the Lunar New Year, featuring lion dances, exhibits, craft activities and special foods designed to honor Chinese and other Asian traditions. Photo by Zeng Hui/Xinhua via AFP
Photography enthusiasts take photos of the crowd shopping at Chinatown ahead of the Lunar New Year in Singapore, January 18, 2023. Photo by Reuters/Edgar Su
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Different Provinces, different cities… different cultures and different ways of preparing to celebrate the New Year… #MustSeeInVietnam Editor
Three days before Tet, Quang Ba flower market in Hanoi has become busier than ever with merchants and shoppers staying awake through the night.
The city’s largest market on Au Co Street in Tay Ho District is bustling at 11 p.m. on Thursday as people flock to buy fresh flowers for Tet decoration.
Normally, the market is open from 3 a.m. to noon, but during Tet it operates day and night.
CNN called the market one of the best places in the world to celebrate Lunar New Year.
Quang Ba is said to sell the best stuff in the city, getting it from well-known flower growing areas around Hanoi such as Tay Tuu, Dong, Gia Lam, and Phuc Yen.
Vividly colored Dahlia and gladiolus flowers, which symbolize good luck, cost VND500,000-700,000 ($21-29) a bunch, and are among the best-selling items.
Shoppers buy wax flowers, a symbol of wealth and longevity, at VND100,000 a bunch.
At around midnight the market is still crowded with shoppers though the temperature is 16 degrees Celsius.
In addition to familiar items such as peach blossom, rose, lily, and chrysanthemum, there are also imported flowers such as boronia pinnata and yellow peach blossom.
The Year of the Cat begins on Sunday and Vietnamese usually finish decorating their home for Tet by noon on Lunar New Year’s Eve.
A bunch of chrysanthemum flowers cost VND400,000.
Le Thi Huong said during the lead-up to Tet she had to stay up all night to import flowers to meet the high demand.
Gladiolus flowers from Bac Giang Province are sold at VND600,000 for a bunch of 50.
Police officers help a man whose motorbike is loaded with yellow chrysanthemum flowers.
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Here is what I love about my Vietnam… you will find exotic dishes prepared with love by people who respect their family tradition. Aren’t the best holiday meals the meals prepared by our mothers and grandmothers? #MustSeeInVietnam Editor
The fermented pork meat is mixed with other ingredients and spices. Photo by Khanh ThienIf you’re an adventurous eater, then try tre tron – Binh Dinh Province’s traditional mixture of fermented shredded pork meat, kumquat juice, beef and garlic.
The dish is most commonly seen on holidays and is one of Binh Dinh natives’ favorite Lunar New Year (Tet) dishes. The main ingredient is tre, or fermented pork meat. The dish is an incredible blend of tastes: from its sour fermented pork rolls and kumquat juice, to its savory beef and pork rolls, to extreme pungency from the extra garlic on top. Dig in, and the different kinds of flavors never stop coming.
The fermented shredded pork meat is mixed with all kinds of salty, sweet, sour and spicy flavors. Photo by VnExpress/Khanh Thien
According to Ba, a vendor on Nguyen Thuong Hien Street (District 3, Ho Chi Minh City), in Binh Dinh tre is made from boiled pork meat, ears and skin, cooked for just long enough to keep its crispiness. One way to give the meat a brighter color and more fragrant taste is to add vinegar to the water boiling the meat. After cooking, the meat is soaked in cold water to make it firm and help the fermentation process succeed. This step also makes sure the tre not become sticky.
Another crucial ingredient that also plays an important part in the dish is fried pork belly. All the ingredients will be chopped and mixed with spices such as pepper, sliced galangal root, roasted sesame, salt, powdered grilled rice, garlic, and sugar. The ingredients will be left to absorb all the seasoning for about one to two hours of marination.
In Binh Dinh, people use old guava leaves to wrap the fermented pork meat. Ba said that wrapping the tre is a process that requires ingenuity to make the dish more fragrant and reduce the fatty taste of meat. The fermented pork meat wrapped in guava leaves is wrapped again in a plastic cover, and it is tightly bundled with dry straw on the outside. After three days of fermenting, the tre can finally be enjoyed.
Ba added that there are many ways to enjoy tre. The people of Binh Dinh normally mix it with more ingredients and spices to create its famous out-of-this-world flavor. After removing the plastic cover and the guava leaves, the tre is placed in a small bowl. The cook then use chopsticks to break up the fermented pork meat into small pieces, and then adds previously cooked savory sliced pork and beef rolls.
Fermented pork ears and pork rolls help elevate the taste of tre mix from the south-central province of Binh Dinh. Photo by VnExpress/Khanh Thien
In order to create the special flavor for the dish, mangoes, ambarella, cucumbers, garlic and fresh chili, salt and pepper, kumquat, and Vietnamese coriander are chopped into small pieces and mixed with the tre. The dish is served with fried shrimp crackers.
Having a bite of a shrimp cracker topped with tre and other ingredients, you can taste all the sour, spicy, salty, sweet flavors of the universe. With the crunchy texture of the pork ears, this unusual combination of flavors produces such a fantastic taste!
In Ho Chi Minh City, on both sides of Nguyen Thuong Hien Street, District 3, there are numerous vendors selling the Binh Dinh original mixed fermented pork meat dish. Each order costs about VND50,000 (US$2.13).
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You will not be surprised to read this article and I let you guess which of these three dishes is my favorite … Cheers !#MustSeeInVietnam Editor
Vietnamese food is known for its variety of ingredients, some of which are so diverse that they sound pretty unusual to foreigners.
Fertilized egg embryo, raw blood pudding, and ragworm fritters, are some of the dishes that may scare off foreign tourists the first time they hear these names. However, once they give it a try, they’ll quickly realize why these foods are favorites among the Vietnamese.
These dishes are “scary at first glance, but you must try them when coming to Vietnam,” said South African food and travel writer Nikhita Rathod on Atlys.
Hot vit lon, a fertilized egg embryo that is boiled or steamed, is also a popular dish in the Philippines where it is called balut.
‘The duck eggs are collected while they are still being hatched. To prepare it, the cook will bring eggs to a boil. Another way to eat balut is to put them in the hot pot, which will enhance the rich and sweet flavors of the broth, as well as provide extra nutrition. Balut is eaten with salt, pepper, and coriander. Once you try it, you might like it,” Rathod said.
Boiled balut (L) and balut with tamarine sauce are served at an eatery in Saigon. Photo by VnExpress/Ha Lam
The next item on her list is frog legs stir-fried in garlic butter. “You cannot go out for a drink without having a plate of garlic butter stir-fried frog legs,” said Rathod. “The local residents say that frog legs taste just like chicken, or fish. You can only find out about this when you try it.”
Rathod also thinks this dish tastes best when you’re drinking beer. She suggests travelers try out other frog dishes such as curry frog, braised frog, frog soup, and frog hotpot.
Not everyone has the courage to try duong dua, also known as coconut worm. Photo by VnExpress
Speaking of duong dua, coconut worm, the South African writer said: “Putting a wriggling coconut worm in your mouth is really not for everyone. But this is a delicious specialty of Tra Vinh Province (in Vietnam’s Mekong Delta).”
The writer then goes on to recommend tiet canh, a pudding made from raw animal blood, which is served with coriander, and mint leaves. Another item on Rathod’s list is cha ruoi, ragworm fritters. She explains that “ragworms are mixed with eggs and meat before being deep-fried.”
Cha ruoi is a beloved Hanoi specialty. Photo by VnExpress
In addition to providing a list of strange Vietnamese dishes, Rathod also made some comments about the local eating habits. “In Vietnam, you don’t rush to finish your meal. Eating is truly an experience,” she said. “The people eat and drink while enjoying conversations with their friends.”
Rathod discovered that meals with local friends are like parties, and they won’t stop until they’re drunk. The best place to experience this is at street vendors rather than in restaurants, she said.
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While the world will celebrate January 22 as the Year of the Rabbit, Vietnam will make it different by celebrating The Year of the Cat! Read the article and the beauty of the city center of Saigon all in flowers and Cats …. #MustSeeInVietnam Editor
Two days before opening, the Nguyen Hue Flower Street, a top tourist attraction during the Tet holiday, is dotted with colorful floral arrangements and 70 statues of cats in different sizes.
Nguyen Hue Flower Street in District 1, one of the biggest annual draws in Vietnam’s southern metropolis during the Lunar New Year holiday, is nearly ready after half a month of hard work.
This year, the 600-meter-long street is scheduled to open to the public from 7 p.m. Thursday.
The Year of the Cat starts this Sunday, but Vietnamese start enjoying their seven-day Tet break from Friday.
A mother cat and her kittens are surrounded by a patch of colorful flowers at the section near the HCMC People’s Committee headquarters.
Unlike in previous years, the mascot is no longer the family reunion image at the entrance of the flower street.
Instead, a five-meter-tall mother cat model sits there upright, its tail is wrapped around it’s back as if it is protecting its cubs.
The mascots are made of foam and are painted in different colors.
A cat couple, 4.5 m and 5.5 m tall, are covered with tarpaulins to fight the dust as workers are in a rush to complete the decorations in time.
The model reproduces the typical Vietnamese calico cat, a domestic cat with a tri-color coat.
Cats with calico coloration are believed to bring good luck in the folklore of many cultures.
Throughout the flower street, there are 70 cat mascots of various shapes and sizes made from different materials such as foam, iron, terracotta and fresh flowers.
In the picture is a three-meter-tall cat model, created by a combination of iron, foam and green sawdust.
A Chibi-style cat with distinctive big eyes.
A model of three cats watching a school of fish.
As in previous years, the flower street uses environmentally friendly and reusable materials such as metal, foam, rattan, bamboo, brick and fabric.
This year marks the 20th anniversary of the flower street, which went on to become one of the city’s tourist symbols during the Tet holiday.
There will be a scene this year featuring statues of mascots that have appeared on the flower street over the past 20 years.
One of the highlights of this year’s flower street is a 30-meter-long wooden bridge crossing a flower bed.
More than 100 workers are busy arranging flowers in different scenes, connecting the electrical system and cleaning up toilet facilities.
“This is the 13th year I have joined in decorating the Nguyen Hue Flower Street, mainly pruning trees and watering flowers,” said Tran Ngan Tuan, 50, while watering flowers.
The Flower Street will be open until next Thursday, the fifth day of the first lunar month.
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My attention this morning stopped on this article from slurrp.com and the two chefs who prepared read specialties during a recent trip… I won’t tell you more if you like spicy, I recommend you read… #MustSeeInVietnam Editor
Chef Quoc and Chef Ho Tin have mindfully crafted the menu for this festival, keeping the cuisine’s philosophy at the epicentre of their creations. “We had heard that Indians love flavourful food and enjoy a spicy affair
Image credits: Chef Quoc
It is true that good food takes you to places that you’ve never been before, and a real foodie travels to many such places in a lifetime. Having always been an enthusiast who is hungry for such culinary experiences, I indulged in the “Flavours of Vietnam.” It is an ongoing Vietnamese food festival happening at the Four Seasons Hotel that celebrates a fusion of tastes and cultures here in Bengaluru.
I walked into CUR8, a restaurant that is well lit and has a pleasant ambience with many seating tables suitable for families. I saw that they offer a wide range of carefully selected dishes from around the world. Right from the Mediterranean salads and dips to regional Indian specialities, Chinese, the popular Italian pastas and pizzas, and other popular cuisines of the European regions, they were all up for grabs.
However, the sound of sizzling meats, the aroma of lemongrass, galangal and turmeric drove me almost immediately towards the colourful array of Vietnamese delicacies placed in woks that were each covered with a black cloche and took the centre stage in the restaurant. Behind the counter was Chef Quoc preparing the meats and the fish for the parrillada grill to serve them up fresh to the guests.
Chef Quoc and Chef Ho Tin have mindfully crafted the menu for this festival, keeping the cuisine’s philosophy at the epicentre of their creations. “We had heard that Indians love flavourful food and enjoy a spicy affair. I have eaten Indian food myself, and I knew that was true. Keeping the people in mind, we curated a menu weeks ago to give a Vietnamese dining experience that they won’t forget,” says chef Quoc. I was expecting everything Vietnamese apart from the usual pho (noodle soup), banh mi (sandwich), and goi cuon (rice paper spring rolls). Guess what! I got much more than what I expected!
The fine balance of sweet, salty, sour, bitterness, and spice in the Vietnamese preparations is something that I had partially experienced at some restaurants in the city. But I was curious to know more and eager to indulge. A helping of wok-fried morning glory and bok choy was ideal to kick off the winter meal. The deep green colour of Morning glory was intimidating, and I expected it to be bitter. I could taste the salt and garlic flavours with a hint of bitterness. As I expected it to go overboard with bitterness and braced myself, I was surprised by the sweetness and crunch from the tender sprigs of morning glory and bok choy that were stir-fried just right with a rounded taste of the oyster sauce and red chilli flakes.
I was intrigued and wanted to try more immediately. So, I dug into a mouthful of caramelised pork belly. The smoky bits had rendered themselves beautifully to the caramelised onions, seasoning of spices, sugar, and oyster sauce. The garnish of finely chopped spring onion and sesame seeds added a peppery and nutty flavour to the dish.
Moving on, I paired the chicken cooked with bamboo shoots with sticky rice. The aroma of turmeric and citric lemon grass took over my palate. And the succulent pieces of perfectly cooked chicken with chopped bamboo shoots were blended skillfully with red chilies for heat and scallions for sweetness. Talk about balance! That is what it was.
I took a break in the middle of my Vietnamese culinary tour to notice the pleasant live music performance that was harmoniously adding pep to the lively ambience. It was surprising to see how the traditional Vietnamese dishes seamlessly blended with international cuisine in a multicuisine buffet spread!
I got chatty with the busy chef, who was now juggling between banh xeo chay (vegetable pancake) on the hot plate and a fresh salad at the counter. Chef Quoc explained how they follow the true principles of Central Vietnamese cuisine from the Quang Nam province and cook with fish sauce a lot. “We used our luggage space on the flight to bring many ingredients specifically for the food festival because the spice mix, celtuce, and other ingredients are difficult to find here,” says chef Quoc. At this point, I moved Vietnam to the top of my long-pending travel bucket list.
For me, he made a fresh salad with prawns and rau tiến vua. The crunch was like that of asparagus, and my full attention was drawn to the pickled celtuce. It was the first time that I tried rau tiến vua or celtuce, which belongs to the lettuce family and is dehydrated to store. The chefs brought it all the way from Vietnam, rehydrated it, and pickled it themselves with vinegar and sugar here. Normally, I would eat the prawns and leave the salad alone, but this time I finished the plate of salad because of the asparagus-tasting rau tiến vua. And then came a plate of freshly deboned and grilled chicken wings with a marinade that had flavours of turmeric, lemongrass, oyster sauce, galangal, and garlic. The smoky char on the meat complemented the marinade beautifully.
On a weekday, the restaurant was packed with families celebrating special moments at some tables. I returned to fill up my plate and met a friend who pointed at the banh xeo chay and asked me to try it. So, that’s just what I did. I got a helping of that, some sweet corn tofu, and clay-baked seabass. The pancakes with bean sprout filling were indulgent; the tofu was a tad bit sweet for my preference; and the clay-baked fish was cooked well with a marinade of oyster sauce, soy sauce, sliced onions, garlic, and Vietnamese red lady chilies At this point, I realised I had eaten to my heart’s content and decided to skip dessert in order to savour the aftertaste of what I had just experienced.
“With people travelling places and trying different cuisines, the guests know what they want, and the response has been great,” says Aporve Baranwal, Director of Restaurants and Bars at the Four Seasons hotel. “It has been a big learning experience for my team, and we are drawing inspiration from our Vietnamese guest chefs for a few live counter recipes for our lunches, brunches, and dinner menu,” says Dirham Haque, Executive Chef of the Four Seasons hotel in Bengaluru.
By Slurrp.com – virtual encyclopaedia of food, compiled by a team of editors.
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For the two thousand years in existence, Bac Ninh is vivid in Vietnamese mind as a land of the talents: there were times that the province contributed as much as 25% of people with doctorate degree in Vietnam. The talent is not only shown academically but also artistically. Bac Ninh is where, without doubt, concentrates the highest density of handicraft villages in Vietnam.Bac Ninh … #MustSeeInVietnam. Your Editor
The northern province of Bac Ninh is known as being the keeper of many of Vietnam’s most fascinating – but often fading – historical and cultural traditions.
WHEN TO GO
The Lim Festival, the Dau Pagoda Festival and the Do Temple Festival all take place in the cooler months from January to March. But the best time to visit Bac Ninh’s natural wonders and craft villages is in the summer and autumn. And then the Duong River’s fields of canola flowers bloom brightly at the end of the year, so photographers usually love to come in December.
WHAT TO EXPLORE
Lim Festival
The Lim Festival takes place every year from the 13th to 15th days of the first lunar month. Along with a solemn opening ceremony, the festival attracts tourists by hosting numerous traditional games such as wrestling, pot breaking, tug of war and a human chess competition. The main attraction of the festival is quan ho(Vietnamese folk music) singing competitions, where local singers perform traditional folk duets.
In September 2009, UNESCO designated Quan Ho Bac Ninh as an Intangible Cultural Heritage of Humanity. The singing originated in 49 quan ho villages in and around Bac Ninh centuries ago. Some localities in nieghboring Bac Giang Province are also known for the unique art form – a blend of poetry, song and a kind of lyrical call and response performance that takes place with couples singing duets to each other from different boats on a lake. This form of singing is frequently performed at new year festivals, but can also be seen and heard at any other special occasion, or even just when groups of friends and/or families gather for smaller get-togethers.
Bac Ninh, which hosts 500 large and small festivals annually, in addition to the Lim Festival, is known as the capital of traditional Vietnamese festivals.
Artisans perform quan ho. Photo by Vietnam National Administration of Tourism
Do Temple
The Do Temple Festival is held in the third lunar month, but travelers from around the world are welcome to come at any time of year. The temple was the residence of eight kings of the Ly dynasty.
The festival in Dinh Bang village honors King Ly Cong Uan (Ly Thai To), founder of the Ly Dynasty (1009-1225). The festival’s purpose is to express gratitude and pay homage to those who have helped the country, especially the Ly kings, while also praying for peace and happiness.
The festival includes procession ceremonies in honor of Queen Dowager Pham Thi, mother of King Ly Thai To, and eight other Ly Kings. The dragon dance, which expresses wishes for the prosperity of the local population, is also performed at the festival. Wrestling, human chess, and cockfighting are just some of the traditional sports locals participate at the event, which also includes rice cooking competitions, calligraphy, and quan ho singing.
Dinh Bang Communal House
The Dinh Bang Communal House, built entirely of wood, is a stunning piece of ancient architecture, Here, local Vietnamese have for hundreds of years worshiped the Mountain Spirit Cao Son Dai Vuong and the Water Spirit Thuy Ba Dai Vuong, who brought the land prosperity and peace. But Ming invaders destroyed the historic communal house in the 1400’s. However, 5 locals quickly rebuilt it once the Ming were expelled from Vietnam and now these craftsmen and artisans are worshiped alongside the two gods.
Dinh Bang is located in the same captivating historical complex as Do Temple. Walking around here, you’ll feel you’ve been transported to another time hundreds of years ago.
Dinh Bang Communal House from the outside. Photo by Phan Duong
Tieu Pagoda
Tieu pagoda was a significant Buddhist center during the Ly Dynasty. The buildings are used to worship the Three Jewels of Buddhism, the Buddha (the exemplar), the dharma (the teachings), and the sangha (the community of practitioners). The pagoda also contains an ancestral house dedicated to worshiping the ancestors.
Zen Buddhist Monk Van Hanh, who raised King Ly Thai To, once chaired the pagoda.
In spite of numerous restorations, the pagoda has managed to preserve a number of its original architectural features from the Ly Dynasty, as well as the later Le Dynasty (1740–1786) and Nguyen Dynasty (1802–1945).
Many rare artifacts and records chronicling the history of Vietnamese Buddhism are kept here, including ancient documents pertaining to the life and rule of King Ly Thai To, one of the founders of modern Vietnam.
Curious visitors can also admire the mysterious and precious statue of Zen Master Nhu Tri, who collected the Buddhist sutras and popularized them throughout Vietnam. In addition, this is a rare pagoda in the north without a merit box, which is commonly placed in temples and pagodas so that visitors can donate money for temple repairs, daily operations, monks’ salaries, and charitable donations.
The ancient Tieu Pagoda stands out in the middle of the mountain. Photo by VnExpress
Dau Pagoda
Dau Pagoda was first built in 187 and completed in 226 near the Luy Lau citadel. The pagoda attracts visitors not only to pray for world peace but also to view its distinctive architecture, which includes the Hoa Phong tower in the center. In 1313, during the reign of King Tran Anh Tong, Confucian scholar Mac Dinh Chi restored the pagoda and built the tower. Inside the tower, there is a set of bronze bells cast respectively in 1793 and 1817.
Views of Dau Pagoda from the outside. Photos by VnExpress
Phat Tich Temple
Phat Tich Temple is an ancient gem on Lan Kha Mountain. Ten unique kneeling animal statues from the 11th century guard the temple, thanks to artists who created them during the powerful Ly Dynasty.
These are all original, one-of-a-kind sandstone artifacts. Standing watch at the Three Jewels Gate are stone spirit beasts, including lions, elephants, buffalo, rhinoceroses, and horses, which are arranged in pairs.
The elephant artifact in Phat Tich Temple. Photo by VnExpress.
Cung Temple – Ngoc Well
Cung Temple is located in Bac Ninh City’s Diem village and is famous for it’s local legend about defending Vietnam from foreign invaders: the imperial army came here to pray while engaged in combat with the enemy along the Cau River, and the battle was won.
In the middle of the courtyard of Cung Temple is Ngoc Well. Visitors frequently get water from the well to drink on hot days after visiting and entering the temple to make offerings. To get water, visitors have to leave their shoes and sandals on the shore and walk barefoot down. Water from the well can be drunk directly without filtering or boiling, it will have a cool, natural sweetness.
At the beginning of the year, thousands of tourists go to Cung Temple (Viem Xa village, Bac Ninh) to drink water from the Ngoc well, hoping for good health, youth, and beauty. Photo by Tien Dat
Dong Ho Painting Village
Dong Ho village, on the Duong River’s bank in the Thuan Thanh District, is well known for its paintings depicting national identities. The paintings of Dong Ho village are not painted but printed with printing molds. A painter with strong drawing skills is necessary to achieve a sophisticated level of painting on the molds. The paper used to print pictures is called “diep paper,” and it is made from “do paper,” which is made from the do tree’s inner bark and then mixed with powdered scallop shells. The colors and images will have a natural harmony once printed as pictures.
Artists use the image of a mouse in many works. Photo by VnExpress
Phu Lang Pottery Village
Phu Lang Pottery Village, Que Vo District, was recognized as a National Intangible Cultural Heritage in 2016. it is easy to see images of ceramic products lining the streets of Phu Lang. In addition to household products such as pots and jars, Phu Lang pottery is also used for interior and exterior decoration.
Here, ceramics here have brown, black, and light yellow colors. Each finished product goes through many stages from shaping, cutting mold, drying, firing, etc. The use of carving-based embossment techniques is the highlight of Phu Lang pottery. This method allows the product to have a natural, durable and unique appearance. The pottery’s rough but sturdy shape exemplifies the beauty of earth and fire.
Visitors can try creating the patterns on ceramic products. Photo by Pham Trac Vu
Le Chi Vien Relic Area
The relic is located in Dai Lai village, Dai Lai Commune, Gia Binh District. This is the place to worship the national hero Nguyen Trai, who fought alongside Le Loi, a Vietnamese rebel leader who founded the Later Le dynasty against the Ming invaders and made great contributions to the nation’s glorious victories.
He was also the author of 110 poems and Binh Ngo Dai Cao (Great Proclamation upon the Pacification of the Wu), one of the nation’s first declarations of independence. Nguyen Trai’s concubine Nguyen Thi Lo is also worshipped here. The Le Chi Vien relic area is also associated with King Le Thai Tong’s death, who died at Nguyen Trai’s house.
Nguyen Trai was accused of killing the king and together with members of his family was executed in 1442. In 1464, King Le Thanh Tong cleared his name and made his surviving son an officer of the royal court.
In 2010, this area was named a Provincial Historical and Cultural Relic by the Bac Ninh Provincial People’s Committee.
WHERE TO STAY
In Bac Ninh, you can easily find a variety of homestays, hotels, and motels at various price points.
Homestays like My Retreat – Hien Van, Jungle House Bac Ninh, and Zen Villa are excellent options if you’re traveling in a large group with friends or family. For a group of four to eight people, the cost per night is between VND2,000,000 and 3,000,000 (US$84.98 and 127.50).
My Retreat – Hien Van. Photo courtesy of the homestay
Hotels like Le Indochina Hotel, Muong Thanh Luxury Bac Ninh, and Mandala Hotel & Spa can be booked for between VND1,000,000 and 1,600,000 ($42.54-68.07) per night if you prefer a more private and plush experience.
The Muong Thanh Luxury Bac Ninh commands the Bac Ninh skyline. Photo courtesy of the hotel
You can also find less expensive options like the Hana Apartment & Hotel, Asia Apartment Hotel Bac Ninh, and Xuan Hoa Motel. The prices at these quaint locations range from VND300,000 to 450,000 (US$12,74 – 19,12) per night.
WHAT TO EAT
Dinh Bang’s Phu The Cake – Dinh Bang’s conjugal cake
Dinh Bang Phu The cake (conjugal cake) is a specialty of Bac Ninh. The cake is boiled after being wrapped in the dong leaves (that are used to wrap the Tet square cakes banh chung). Under the transparent yellow crust, the cake appears inviting. The cook also adds white sugar, copra, lotus seeds, and five spices to the steamed, and mashed green beans. Cake flour is made from glutinous rice, milled then filtered to extract the essence, squeezed and then dried. The elastic texture of sticky rice, the crunchiness of papaya, the rich taste of green beans, copra and lotus seeds, the sweetness of sugar…, all blend together creating such a flavorful combination.
Phu The Cake has an appealing appearance. Photo by Le Bich.
Banh Te – Rice Cake
Banh te – rice cake is a specialty of Cho village in Yen Phong District. Plain rice with a pleasant aroma and average softness is frequently chosen by the residents of Cho village as the primary ingredient to produce the cake.
The filling includes pork rump or shoulder meat, wood ear mushroom, fried shallots, seasoning, fish sauce, and pepper. The cake tastes best when eaten hot. The fragrant aroma of the cake combined with the aroma of dong leaves will draw in diners. The cake has a soft and chewy texture.
Banh te is wrapped in dong leaves. Photo by Phung Dung
Nem Bui – Fermented Pork
When visiting Bac Ninh, travelers should not skip nem bui – fermented pork, one of the famous dishes here. The residents also call this dish nem thinh, as thinh – ground roasted rice is a crucial ingredient in this cuisine. Depending on each person’s preference, the fermented pork can be wrapped with fig leaves and dipped in chili sauce or fish sauce.
You will feel the sharp taste of the fig leaves, the sweetness of the meat and the aroma of the roasted rice powder. The dish originated in Bui village, Ninh Xa Commune, Thuan Thanh District. In the past few years, this cuisine has become more popular and is known of as a delicious and cheap dish.
Nem bui is an affordable treat among the residents of Bac Ninh. Photo by Phong Vinh
Diem Village’s Banh Khuc – Sticky Rice Balls
Banh khuc – sticky rice balls are made on Tet holidays, summer festivals, full moon or the first day of the lunar month to invite relatives and guests. To make the rice balls, the residents of Diem village pick cudweed leaves that grow along vacant lots, alluvial land along rivers, and fields.
The residents of Diem village start preparing banh khuc whenever a visitor arrives because it doesn’t take long to make. The sticky rice ball is a unique flavor impossible to find elsewhere. Diners can easily eat 4 to 5 balls and still crave more.
Cudweed leaves (R) are a key ingredient in banh khuc. Photos by Vy An
Van Village’s Wine
An essential souvenir for visitors to Bac Ninh is Van village’s wine. The wine is made with glutinous rice, heirloom yeast, and 35 rare medicinal herbs that give it a smooth, rich flavor.
HOW TO GET THERE
Bac Ninh is about 40 kilometers from Hanoi, and it takes an hour to get there. This is a suitable destination for cultural tourism activities on the weekend. Transportation from Hanoi is quite convenient, as you can choose to travel by motorbike, private car, taxi or bus.
Traveling by bus is time consuming, but is the cheapest option among other transportations. A bus ticket from Hanoi to Bac Ninh costs about VND10,000 (43 cents).
The urban center of Bac Ninh province. Photo by Ba Do
Story by Du Hy, Phuc Trinh For Travel Guide of E.VnExpress.net
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