Not much different from the neighboring country, Thailand, Cambodia and Laos, the tables to eat at a restaurant flavor dominated Vietnamese noodles and seafood, with spicy spices teasing tongue.
Introductory menu that country had long been colonized by France was carried on the show A Vietnamese Culinary Journey Across recently. Java Restaurant Courtyard room filled with various kinds of Vietnamese menu.

But wait! Three chefs who deliberately brought in from Saigon was busy concocting a variety of spices. After 20 minutes of speaking at length, finally I get a recommendation to sample the three special meals can be ordered later in the Java Restaurant.

It is the third special menu GOI Cuon aka Vietnamese spring rolls, Vietnamese or Vietnamese Bánh my bread and bo noung He tthit lot or beef in wild betel leaves.

Le Thi Thao, one of the chef, explaining Vietnamese food is very varied, given this country a coastal mountain range as well. “Goi Cuon is still a mainstay. This food is unique and the food served in a variety of parties in Vietnam,” he explained.

Nevertheless, there are also several other menus such as beef, grill, roast chicken roll up the contents of Vietnamese noodle soup. “Maybe for the noodles and roast beef can be found in other countries. However, we have a specific characteristic,” the woman said it was confident of origin Saigon.

Goi Cuon
As the opening menu, shaped like lumpiah Cuon GOI. However, these foods are presented in two ways, namely the raw and half cooked. Vietnamese community belief raw foods rich in vitamins. When examined, this menu I have ever found in the city of Vientiane, Laos last year. However, there is little difference in taste.

The materials needed for easy dispensing GOI Cuon get, vegetable cabbage, sprouts know, noodles, beef, squid, and nem or rice paper.

How made it pretty easy. All the ingredients together first, then wrapped in spring rolls resemble nem. For seasoning, add enough hot sauce or sweet. These foods taste like a slightly sour and sweet.

Bánh my vietnam
When examined, the basic ingredients are almost the same menu creation with ingredients to make the GOI Cuon. However, use bread to bind the ingredients. Bread accidentally imported from Saigon. Section, has a different taste. After all the ingredients blended and shaped like a hotdog, my Bánh vietnam ready to be served.
The menu is very hard when diggit. Bread is hard enough when the match will be softened with warm drinks, a chest of tea or chocolate. Obviously, this food is very delicious with the aroma of spices.

Bo noung He tcount lot
Such shaped leaf wrapped satay sticks with Garlic chives. This food is a favorite for the people of South Vietnam. Thick oriental flavor in this menu. This menu has typical Vietnamese. The ingredients are fresh beef, leaf siri and Garlic chives, salt, and a little rempat-spice.

All materials minced (ground) and wrapped in betel leaves. Then grilled over a charcoal fire are like grilling satay. Long burning approximately 5 minutes. After that, tcount bo noung He lots ready to be served. It was quite stabbed smell because betel leaf wrapped, but guaranteed to make you addicted.

“We are trying to introduce Vietnamese food to every country, including Indonesia. Food in our country quite the same with Indonesia, but the flavor and the material a bit more spicy,” said Thao. You want to try?