Tieng Viet lovers club - Page 481

shysaint · #**7201** 06-02-2011, 03:34 PM

Quote:

Originally Posted by jackbl

Thank you for this New Year present

The link for the files in the CD:

http://www.mediafire.com/?4za8jt811hf4v

Enjoy ....

creeve · #**7202** 06-02-2011, 03:50 PM

ShySaint哥哥

谢谢你的新年礼物.

shysaint · #**7203** 06-02-2011, 04:45 PM

Quote:

Originally Posted by creeve

ShySaint哥哥

谢谢你的新年礼物.

Kg Co Chi ....

This is all I can Contribute in this Thread ...

lovesprout · #**7204** 06-02-2011, 06:23 PM

Quote:

Originally Posted by jackbl

Wow that's nice. U went there alone?

I don't like to travel alone, especially in Vietnam.

Thanks for the additional information about Cao Lau and Che Bep. I didn't know these two words until I arrived there. I still remember their taste now. So yummy!

jackbl · #**7205** 06-02-2011, 09:32 PM

Noodles from vegetables
==========================

Ms. Nguyen Thi Thanh Nguyen, director of the Hai Thien Food Company, has officially become a new record holder for the first person to make Pho noodles from vegetables in the country.

The Vietnam Guiness Book of Records has listed Ms. Nguyen Thi Thanh Tuyen, director of Hai Thien Food Company as a record holder for the first person to make Pho noodles from vegebtables.

Hai Thien Pho restaurant on Bui Vien Street in District 1 of HCM City has recently attracted a great number of foreign visitors. The restaurant is uniquely different from its competitors as it does not only serve traditional white pho noodles, but also in other colors like orange, yellow, green and purple made from cochin chin gourd, pumpkin, green and purple cabbage.

The restaurant is gaining popularity even in far off places like Hawaii, California and Norway.

The Vietnam Guiness Book of Records has now listed Nguyen Thi Thanh Nguyen, 36, director of Hai Thien Food Company as a record holder.

Nguyen’s family are famous pho noodle makers of Vietnam, hailing from Binh Thuan province and operate under the brand name Hai Thien since 1983.

After graduating in Finance and Accounting, young Nguyen worked with an instant noodle manufacturer of Thailand, where she honed her skills and learnt new food processing technologies.

She then took over her parents business, in the hope of rebuilding the image of pho after the damaging scandal that formol (a highly dangerous preservative) was being used to make pho noodles.

She believes, making high quality, yet hygienic pho noodles is not difficult. The tedious process involves washing the rice, soaking it in water and grinding it into a paste which is soaked in water once again and then rolled by mild coating of oil then cut into thin strips. The key is to have patience during the time-consuming process. She maintains her quality of pho by preparing her own homemade flour.

In 2009, Hai Thien received a number of orders from North America and Europe. But Nguyen does not let this go to her head. She wants to continue to make pho noodles from vegetables and tries to continually introduce new dishes with names like “fruity pho” and “pho salad”.

By Thuy Tien – Translated by Kim Khanh

jackbl · #**7206** 07-02-2011, 10:43 AM

Unique countryside dishes
===============================
Vietnam’s southern provinces are not only famous for its poetic rivers and evergreen rice fields but also well known for popular dishes made from local specific materials.

When it comes to cakes, women in such provinces as Sa Dec, Long Xuyen, Vinh Long and Rach Gia can compete with each other in making various cakes, including “bánh bò” (sweet, chewy sponge cake), “bánh bột lọc” (cassava cake packed with shrimp), “bánh ít trần” (stuffed glutinous rice flour balls), “bánh ướt” (steamed rice paper), etc.

They also serve their guests with “bánh hỏi thịt quay” (roasted pork served with extremely thin noodle that is woven into intricate bundles), “bò gác tréo” (a whole young cow grilled on coal-fired oven), “vịt tiềm” (stew duck), “dưa đầu heo” (preserved pork head meat), “mắm tôm” (shrimp paste), and some other specialties.

Among the most popular dishes is "Giang Nam Dã Hạc," with “Giang Nam” being China’s Jiangnan province, “dã” meaning “field,” and “hạc” meaning “crane”. The whole name means “a crane perching on a field in Jiangnan.”

“Giang Nam Dã Hạc” is a high nutritious food arranged subtly and aesthetically. It is actually a roasted hen placed above four layers of different “eggs” between which are cooked bamboo shouts. Underneath the last layer is the fried rice.

The food’s ingredients include young hen, pig brain, pig gut, shrimp, crab, sparrow, sausage, dried meat, ginger, lemon, white wine, peanuts, sesame sauce, Chinese soybean paste, coconut milk, pig’s omental fat, flour, onion, water chestnut, pepper, sugar, pine mushroom, and fresh bamboo shoots.

Imagine a large plate of food placed on a dining table for five diners. A bunch of paper flowers is designed to cover the plate, drawing the attention of diners who wonder what they are about to enjoy. When the bunch of flowers is put aside, dinners see the plate filled with the multilayer foods, top of which is a yellow roasted chicken posed as an egg-incubating chicken.

The chicken, which is already divided into several parts, is brought down to another plate and then shared among the diners. Following the chicken is a layer of what so called the “hatching eggs”, which are actually cooked baby birds, like sparrows, each of which is put in a piece of pig intestines designed to look like an egg shell, with the bird’s head sticking out of the shell. Beneath the eggs are the boiled bamboo shoots arranged to look like straw that chickens usually use to lay and hatch their eggs.

After this layer is another layer of “addled eggs,” as their color is similar to that of addled chicken eggs. In fact, the specialty is made from pig liver, beans, sesame, soy sauce, coconut milk and pig brain, all wrapped with pig’s omental fat and then covered with a piece of pig’s intestine pieces. Such the eggs are baked first and then fried. The dish is served with bamboo shouts simmered with coconut milk.

Then comes the layer of “mature eggs,” which are made from shrimp, flour and water chestnut. The dish is served with boiled bamboo shouts. The last layer is the “young eggs”, prepared from dried pork, sausage, crab meat, onion, and mushroom, all mixed together and stuffed in pork intestine. The “eggs” is boiled first and then fried. It is also served with cooked bamboo shouts.

After these four layers, dinners can enjoy the fried rice that comes last on the plate.

Another attractive dish is the “crossed beef”. Imagine a young cow roasted above an outdoor coal-fired oven, which is surrounded by some tables for rice paper, vegetables and sauce. Eaters use sharp knives to pierce into the skin of the cow and then slit it to expose the flesh. Such a party is usually set up in gardens.

Some other delicious dishes are grilled snakehead fish covered with banana ocrea, grilled duck covered with clay, and shrimp dipped in coconut milk. These dishes are quite complicated but are very attractive to gourmets.

Simpler dishes include anabas braised in a caramel or clay pot; sour soups with snake-head fish, tra fish, shark catfish; or grilled walking catfish served with ginger fish sauce.

Meanwhile, dog meat is seen as an unusual dish, since the dog is considered as a symbol of loyalty. In rural areas, eating dog meat is a chance to gather friends for joy. Dog meat can be used in place of venison, so it is prepared the same as weasel or snake meat. Accordingly, there are several dishes from dog meat, including stir-fried dog meat, minced dog meat served with rice paper, and dog meatballs. Dog meat can also be prepared in style of the seven-course beef.

On nights with bright moonlight, people who like singing while drinking and eating often gather on some small boats on the Tien or Hau River. On these boats, they play traditional music, chant poems, tell humorous stories, and enjoy countryside dishes, like fresh shrimps grilled over a coal fired oven. Such parties can last until the decline of the moon.

Source: SGTT – Translated by Quang Hung

jackbl · #**7207** 07-02-2011, 12:47 PM

Quote:

Originally Posted by shysaint

The link for the files in the CD:

http://www.mediafire.com/?4za8jt811hf4v

Enjoy ....

Hi Sir, i still cant d/l "unit 6 excuse me, what's the time.wma"

I have listened to a few units. I found that w/o the textbook, a beginner wont understand what the speakers are talking about.

evoking88 · #**7208** 07-02-2011, 02:55 PM

Quote:

Originally Posted by jackbl

Hi Sir, i still cant d/l "unit 6 excuse me, what's the time.wma"

I have listened to a few units. I found that w/o the textbook, a beginner wont understand what the speakers are talking about.

hey bro jackbl. sorry i took awhile. didn't manage to scan in the book as requested, but managed to find a softcopy with audio files, albeit a slightly older version.

I hope this helps.

http://s531.hotfile.com/get/a8349b84...080520/TYV.rar

i will also post the extra grammar stuff missing from this older version shortly. other than that its exactly the same as what i have currently.

jackbl · #**7209** 07-02-2011, 03:43 PM

Quote:

Originally Posted by shysaint

The link for the files in the CD:

http://www.mediafire.com/?4za8jt811hf4v

Enjoy ....

Quote:

Originally Posted by evoking88

hey bro jackbl. sorry i took awhile. didn't manage to scan in the book as requested, but managed to find a softcopy with audio files, albeit a slightly older version.

i will also post the extra grammar stuff missing from this older version shortly. other than that its exactly the same as what i have currently.

Thank you very much!!!!

The Teach Yourself Vietnamese.pdf is a good book to begin learning. The conversation section goes hand-in-hand with the audio files. Easier to understand and read it at the same time.

evoking88 · #**7210** 07-02-2011, 03:55 PM

Quote:

Originally Posted by jackbl

Thank you very much!!!!

The Teach Yourself Vietnamese.pdf is a good book to begin learning. The conversation section goes hand-in-hand with the audio files. Easier to understand and read it at the same time.

np bro. small deed compared to the help you guys have given me. a big prob i realise i have with learning is the pronounciation of the tones and alphabets. kinda keep using the english pronounciation and end up my bx dun understand lol. eg, d in viet sounds like z in english.

and i think what the book is teaching is more of a formal speaking type of viet, as compared to the more casual viet used by the girls.

HornyBonk69 · #**7211** 07-02-2011, 08:13 PM

Hi greetings to all the brothers here.I wonder if its the correct procedure to ask my Bx call and book hotel rm before i go HCM,and can she book more than 1 rm with a single I.D? Cam on nhieu lam!

AdGuy · #**7212** 07-02-2011, 10:33 PM

Quote:

Originally Posted by HornyBonk69

Hi greetings to all the brothers here.I wonder if its the correct procedure to ask my Bx call and book hotel rm before i go HCM,and can she book more than 1 rm with a single I.D? Cam on nhieu lam!

Sorry bro, wrong thread.

You may wanna check out the HCM thread instead?