In each of the family meals Vietnam indispensable fish sauce to taste. Although any food processing anything from frying, stock or sauce ... dishes from rustic to luxurious dish ... must use fish sauce. Having said this sauce is very personal symbol of the culinary culture of Vietnam. Speaking of sauce, then everyone is thinking of anchovy sauce specialty of Phu Quoc island Vietnam, Kien Giang province. It is known village of Phu Quoc fish sauce has been formed and developed from 200 years.
Phu Quoc fish sauce, to be made from the anchovy caught in waters of Phu Quoc Island, anchovies are not in place. Because these waters have a very specific type of algae as a food source for fish, so the meat is very tasty anchovies, pineapple. The sauce selection is very technical material. Must be the target striped anchovies, anchovy charcoal, graphite powder anchovies. This season is the season of fish on rice. If the fishing season also could not make the kinds of characteristics of Phu Quoc fish sauce.
Catch cleaned, remove impurities, and mixed salted fish was fresh when. Barberry chuop incubated in wooden barrels, a quarter of the forest tree species, not marinated in cement tanks. This is the traditional method, plus the climate, water resources, ecological environment ... for all 12 months will give the sauce a product that can not be done everywhere. A further distinctive characteristic that no confusion Phu Quoc fish sauce with the other products are colored wing sauce fornication, in very personal and aroma, the germ, sweet with all the fat of the protein was characteristic flavor of Phu Quoc fish sauce. And only produced at the island, for the kind of delicious sauce that, although the same type of anchovies, water, skilled, but when brought into the land or other waters of production, poor quality far produced in the island.
Phu Quoc fish sauce is so delicious, the market for domestic and international brands abound. Estimated annual water consumption of the hundreds of millions of liters of Phu Quoc island Vietnam fish sauce brand. In fact the island annually produce only about 12 million liters of fish sauce. Therefore, between 2001, the Department of Intellectual Property of Vietnam has granted exclusive recognition of geographical indications. And only the barrel production at Phu Quoc fish sauce and achieve certain standards by the Society launched a new sauce to own this name.
According to Thanh-Deputy Director of Department of Science and Technology Kien Giang, the granting of geographical indications for the sauce has great significance for the life of the people of the island district, economic development district which also strong, the potential exploitation of contrition, the strength of the sea. Further analysis of the benefits above, Ms. Nguyen Thi Tinh - Chairman of Phu Quoc fish sauce said:
For sauce product of local stability of quality, the last time the Department of Science and Technology with Society of Kien Giang province of Phu Quoc fish sauce continuously organizing training courses on hygiene standards of food safety technically up mem and preservation .... and raise awareness about the development and protection of the product brand for your business. So, now there are so many companies already have well-known brands such as fish sauce reclamation, Thinh Phat, Hung Thanh Phung Hung .... While there were only a geographical but how to manage and protect this trademark infringement do not let other people is hard, need the cooperation of many sectors. Immediate solution in his wall-specialist intellectual property office, said:
Phu Quoc fish sauce has long been known in the market. Now add the support of all levels and branches of Phu Quoc fish sauce certainly would have really solid foothold in the market trend and brand integration will also move beyond life to bring warm no people in particular, Phu Quoc island Vietnam, Phu Quoc homeland revolutionary general. /.
Border mai dish horn on my desire to Phu Quoc island Vietnam. Tourists come to the island of pearl, horn rarely eat chilled to the next because of this very attractive dish. With "word spread far", who come here are looking forward to enjoy this dish should consume how many they were.
Minutes Mai horn grill
At peak travel, but not many guests out on the opportunity to enjoy. Horn is processed into baking dish, stir fry, soup ... But most delicious barbecue, keep the long, crisp and aromatic. The steaks are also many different ways chilled.More common is marinated chao, sa-economic, salt pepper. Both record a disc horn tomorrow is marinated with salt to have been stabbed in the little finely fresh red chilli. The salt that the salt, chili pepper fork blades tear the sweetness of apricot horn border. And also processed by this new horn tomorrow to keep records toughness and brittle mode becomes full.Gourmets, often called whistle chao marinated, then grilled with salt to chili. Horns were cut into the circle, short paste to marinate the chao then absorbed into the rod pierced. Must be grilled over charcoal fire olive Riu, cooked crisp and flowing horn ..
Fill baked snails
House sensory
Look at their bodies were cut along the horizontal cut fried with pineapples, shells not seen in real life can imagine our great shape compared to what fellow. There are screws that sense, the meat has more than 1 kg. This species is very much meat. The amount of meat it takes up to half the body weight. They usually live in rocky reef areas submerged under water or hidden cliffs, flooded burrows around the foot of the island.For ocean-going population, how best to enjoy this dish is boiled or baked and then end up with lemon salt and pepper. It is said, is building visual items also just good package. How to be handed down as follows: after washing snail shells, offering steamed (or boiled), snail flesh is discharged into thin slices, then mixed with banana smooth move, fragrant knotweed, pepper, oil food, spices. Of course not forget to sprinkle roasted peanut brittle after you're done."First high player" in good food as I still pinch. At first, seeing it in photographs, I developed terrible because it looks like a ball of black spines. Most pinch in Ca Na, Ninh Thuan and Phu Quoc island, Kien Giang. They are often clustered in areas where many coral reefs, rocks and burrows to eat algae, seaweed. Con always dark black, rambutan really fun girl.Just catching up, the divers will use scissors to cut off all his spikes before the split separating a handful as mangosteen. It is known that there are more kinds pinch: pinch of white or yellow skulls, spines short, less meat; handful of thorns table, as long as her husband; pinch of black meat more delicious and fat people should be more popular.
Pinch (urchin)
Pinch is usually processed into three items: handful of raw food with mustard, grilled and steamed. Monday always seems to pop up a delicious, fat and smell strange unmistakable. Meat dishes are a handful of extremely nutritious. Eat regularly, the body supple, less fatigue. A few old fishermen also recalled items carried sauce pinch of Nguyen Dynasty kings. It's the special sauce is made crafts exquisite. Perhaps this was lost due to not hear mentioned.Listen more, read many times have not arrived with a delicious dish of Phu Quoc. Phu Quoc island Vietnam will make you linger not only beauty but also in the special taste.
Phu Quoc travelers who are whisper "Remember that eating five hundred" or "Buy Nhe help at five hundred." Indeed, the fungus rapidly expands wings, quickly disabled, interspersed bitter sweet, subtle bit of heaven and earth is Southern delicacies not to be missed when traveling Jade Phu Quoc island Vietnam.
The joy of each season for two years
Every year, too, when the first rains began to fall in Phu Quoc island is heavy, people flock to the island to forest to pick mushrooms. There are people picking mushrooms for a living, with people picking mushrooms for fun and joy each year to only once. Phu Quoc forest full of dry leaves on the ground, both as a nursery class gold leaf coat of shy forest cover the earth's skin to keep the soil cool under nurture always spawn class distribution development pending the rainy season.
From Ham Ninh mountain, the river runs through lowland Cua formation of mangrove forest in the North Island. River flows in the western village of Cua is also home to mangrove forests. These are the five hundred places thrive. The fungal strain rounded ears, brown bordered white milk.
Has a tradition, just after the rain, people living in the forest picking mushrooms start, walk over the viewing area where mold has started to develop. Levels one week later to be able to harvest. Baritone fast growing quickly but also brutal, should have two years within a week after the rain, if the mushrooms will not perish. Often they take the whole family, sometimes a dozen people, all day picking oranges wood to carry the basket when the new full on.
Important preliminary step
Five hundred of picking on, trim away the crust beneath the land attached, washed, then boiled or soaked in cold water before processing the garlic with the fragrant oil, to sauté the mushrooms, seasoning salt that can gradually put into refrigerators. When the sun goes dried mushrooms to take longer. Five hundred bitter. Often fragrant dried mushrooms to eat and delicious with fresh mushrooms. Want mushrooms, you should wash down the bitter well. Dried mushrooms have soaked, washed several times to clean the sand, then boil some water and then processed. Fresh mushrooms should be cooked many times.
When the cooking will not bring much more bitter, but on the very sweet and cool. Five hundred do not matter how bitter it is precious. Restaurants in Phu Quoc island Vietnam are often stored in the freezer year-round mushrooms for sale to customers far away to visit the island as a unique cuisine of the indigenous people. The island district where markets also sell a large basket of mushrooms for buyers.
The Food of five hundred
How to prepare dishes from five hundred very simple, rustic. Mushrooms cooked with fresh seafood such as shrimp, fish, squid. Dry mushrooms or fried sea cucumber with abalone. Five hundred can cook with chicken, pork and eggs. Dishes such as boiled chicken cooked to medium, for fresh mushrooms picked at. Pot of chicken broth becomes scented mushroom soup. It was shredded chicken with salt and chilli sweet spots. But best is the hot cup of mushroom soup. Mushrooms cooked food crispy, as porous as that chew the bitter covertly. Drink of the mushroom soup and chicken are now see all the bitterness of five hundred.
Five hundred fried with shrimp, silver, bacon, shrimp, squid are tasty. The Phu Quoc island, if caught fish or fish barracuda washed, most people will get the meat to fried fish cooked with mushrooms. Before you draw a bowl, beat one egg a few ducks on. Bitter mushroom in sweet harmony of the fish cleaning, fish, barracuda and white of the fat of egg yolk very strange taste.
Maybe you'll find a little hard to eat, but as a bitter person that likes five hundred. After that enjoy sipping mushroom tea, the more bitter taste of dark mushrooms stored in taste.
Crab Fried Rice Phu Quoc island Vietnam when processing a yellow nursery of beautiful yellow silk. Rice finished the fried served with finely chopped cucumber, fresh vegetables, sliced tomato sauce used with bartender. This is good food, rich in protein and tastes very impressive features and very hard to forget.
No tapilu as of Hue mussel rice, not brightly colored like Yangzhou fried rice from China, crab fried rice Phu Quoc island is reinforced by the land, is the essence of the sea, is the spirit of southern Vietnam. In essence, this rice dish is crab mix and fried rice dishes are white stylized dishes daily from farmers.
These delicious crab are the main components that make up the flavor of the crab riceThe main component of crab fried rice is white rice in Phu Quoc, pre-peeled crab meat, chopped onion, garlic, tomato sauce at gold, oil. Crab meat in a pan fry about 300g left after gold garlic along with onions, white rice around a sign for five users. Tomato sauce makes the dish a nice color to have spicy flavor when processed grains also can be used instead Knorr seasoning spices.
Crab Fried Rice Phu Quoc island Vietnam when processing a yellow nursery of beautiful yellow silk. Rice finished the fried served with finely chopped cucumber, fresh vegetables, sliced tomato sauce used with bartender. This is good food, rich in protein and tastes very impressive features and very hard to forget.
How incredibly easy processing
How doCooked rice to cook, swim, to cool. Crab cooked boiled, peeled to remove the meat, stir through the garlic, fish sauce, seasoning salt, spices. Beaten egg, fried, cut pomegranate seeds. Non-fragrant garlic rice to fry for all. Crab meat, stir eggs. Spicy taste. Cut the coriander sprinkled on, used with pickles and hot pepper sauce (or soy sauce).
