like ô mai
Nightfall in Hanoi, the city no longer noisy, crowded or busy, and instead has given way to the first cold wind that secretly creeps into the small alleys, bringing with it the combined fragrant scent of licorice, the spicy scent of ginger, the faint scent of stevia, and the salty scent of salt to create an unmistakable scent – the scent of ô mai.
Ô Mai, a traditional flavor that has long been associated with the Vietnamese culture for countless generations. Witness to the ups and downs and changes of the capital, ô mai quietly don a loving cultural feature and a distinct flavor of the land of the Capital, rare to many regions of the S-shaped country. Each type of Vietnamese ô mai comes in a different shade of flavor: the chewy green of early season dracontomelon, the fragrant yellow of baby lime, the sweet brown of plum, and the bright orange of ô mai. Together they create a harmonized picture of color and flavor that only Vietnamese ô mai can bring, alluring enough to entice travelers to linger.
“Ô mai” is produced for traditional method, since chosing material, the company also send staff to gardens in Hung Yen, Hai Hung, Hoa Binh, Lai Chau in order to gather all crop of kinds of sour fresh fruit like plum, apricot, dracontomelum, star, tamarind, kumquat, pineaple, canari, lemon. That is the secret of Hang Duong experts, they plus sugar, ginger, add chilli, stir liquorice to have smooth yellow food with sweet-smelling.
This product is for instant all year and you can enjoy with a pot of tea and a few friends to chat. This is also valuable present from Ha Noi people giving to their friends.
How to make dried apricot?
If you would like to make dried apricot, you can use the following recipe and you can make the perfect nosh. First, you soak the apricots in water to cover overnight. Then, place them to cook in the same water. Cook until tender. Mash them or chop in blender. After that, peel, core, and cut the pineapple into small pieces. Cover with water and cook until tender. Measure the fruits and juices. Last, place equal amounts of sugar with the measured fruits into a heavy kettle and cook slowly until thick and clear.
and khô bò. I'm addicted to this beef jerky stuff. Every time I return from Vietnam, I always bring pounds of khô bò with me.
Have you ever tried eating Dried Spicy Beef (Khô Bò) in Vietnam? Trust me; you will addict this amazing street food from the first tasting time. If you still have not a chance to visit my country, let us follow one of interesting Vietnamese Food Recipes below to create a stunning snack for yourself and family in weekend.
