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News » Eating & Drinking 06.09.2010 13:03

Rượu Lai Thành - Kim Sơn (or Lai Thành Rice Wine)

Lai Thanh is a rural area locating at the south pole of Kim Son district, which possesses various specialties like gao tam xoan (Tam Xoan rice), nep mua (mua sticky rice), nep hoa cau (areca sticky rice), etc. Among them, the most well-known is the so-called Lai Thanh wine rice that is distilled from rice planted in Lai Thanh commune.
Huge numbers of people are discovering an interest in studying and cooking Vietnamese dishes. The following are the websites on Vietnamese cuisine

Various kinds of nuoc mam (fish sauce) are now being produced in Vietnam. Among them, Gia Vien mam tep is still a special kind that is extensively interested to locals of Ninh Binh.

Yen Mac Nem Chua has been made for a long time. The number of locals in Yen Mac who can make this kind of nem chua is small because the work requires not only secret formula but also passion for the work.

Ruou can is a kind of Vietnamese rice wine. The ingredients of ruou can include cooked sticky rice brewed with ferment. The whole brew is put into a jar that is covered tightly for 3 months or more prior to becoming rice wine. The ferment must be made from the mixture of bark of ebony-tree and galingale, ginger and guava leaves, which is grinded for water to be mixed with sticky rice powder.

Hoa Lu Tai De has become a specialty in Ninh Binh province. In Hoa Lu locates various limestone massifs which are home to many goats.

Come to Ninh Binh City, enter the Hotel or the Restaurant, the excursionist can contemplate the Burned rice. Burned rice is made of unburned rice, which is flatted into a flat round. After drying, the flat round unburned rice is fried in boiling vegetable oil until crispy before being broken into small pieces and ransferred to a bowl.

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