Food of Vietnam Part 2: Lunch and Dinner

So in the previous post you saw the large amounts of food we ate at breakfast time because it was so good but alas after walking around, catching trains and admiring the sites and Palace's we are hungry again, sometimes eating street food and other times taking trip advisor's advice on restaurant choices.
Here is some of the restaurant food we had.
This is the Early Bird Cafe in Hoian.

Pork springrolls, stir fried vegetables, beef and bean stir fry and something we had with every meal was morning glory a sea spinach similar to asparagus and spinach.

We then visited Halong Bay which means Descending Dragon bay which was absolutely the most beautiful part of our trip with possibly the best food served from a tiny kitchen on the boat, I suggest everybody goes to Halong Bay on Oriental Sails.

                             

Juicy stuffed crab and my favorite Green Papaya salad with Asian dressing.

Stir fried Squid which they taught us how to catch, Tomato tofu, perfectly cut tomato and cucumber salad.

Springrolls and shrimp beautifully presented with the captain showing us how it's done.

Stir fried Pork and apple slices for dessert.

We then went on Trip Advisor's suggestion to Y Tao Garden, this menu for 8 items came to about R60 per person and once again I was amazed at the work and tastes. A vegetarian soup and a crispy shrimp filled pancake.

Pork springrolls, an amazing fish and peanut mixture with prawn crackers, lotus seed rice with crispy duck and condiments.

We ended off with this flower creation which is actually sweet bean paste dipped in a type of jelly with a crazy texture and a flavour similar to marzipan  but much better.

Our last stop in Vietnam was Ho Chi Min City or Saigon, arriving in the early hours of the morning, not able to check into our hotel we went off to a franchise called Pho 24 and all tucked into this Pho their traditional soup, I had a fully loaded one with beef flank, meatballs and brisket, noodles and condiments, so good after travelling by train over night.

Keep following for part 3, street food.

Pictures and article copyright by Tamsyn Wells.

Food of Vietnam Part 1: Breakfast

Vietnam has always been high on my list of want to go to destinations so when my friends started planning a trip I did not even think twice about joining them. My dream to go there started after watching Anthony Bourdain and The Top Gear team filming shows there, the beauty, hustle and bustle of the place was always in my mind.

Asian food has always been my favorite, fresh crisp and always tasty but I had only ever had a South African version of their foods, I was amazed at the food I at on my travels possibly some of the very best meals I have ever had in my life so to try capture the memory and tastes still lingering, here are some of the delicious things I was lucky enough to try on my holiday in Vietnam, Bangkok and Hong Kong.

Starting with breakfast, their main dishes were Congee which is a rice porridge, I never really ate this as  it made me too full and I then had no space for all the other items available, their most popular being Pho their National soup, rice noodles in a light broth served with condiments on the side which you add to your liking, chilli, lime, soya sauce, bean sprouts, thai basil and spring onion, light and fresh I could eat this every morning myself.

My absolute favorite was the huge variety of dim sum, with a huge smile on my face I always headed straight for the dim sum station dipped in their chilli tomato sauce and soy sauce.

Steam buns filled with BBQ pork, the softest I have ever had, a huge variety of sushi and shrimp dishes, I will miss this the most.

Always a large variety of fruits on offer, dragon fruit, passion fruit, pineapple, watermelon and a few different ones, durian and jack fruit, I always ended my breakfast at the fruit station.

Hot dishes consisted of a noodle stir fry, sticky rice, pork dishes, omelette station, rosti's, fish dishes and vegetarian items similar to chickpea fritters but made with other beans.

Their quality of pastries is also vary high, very light and flakey filled with a not too sweet red bean paste which I hope to find here in Cape Town or nuts as well as freshly squeezed juices, the most thirst quenching watermelon, carrot and pineapple juice.

A great start to each morning, I can't believe after all this I still I still went on to eat lunch, dinner, street food and sometimes dessert... but I did! part 2 to follow, Lunch and Dinner.

Pictures and article copyright by Tamsyn Wells

Freshly Blogged Competition

Pick 'n Pay and Fresh Living Magazine has started a blogger competition place 50 of us up against each other to win the title of Best food blogger and a few prizes. Once a week we receive a challenge, shop, make the dish, photograph it then upload. We then need votes to win prizes but in the end Justine Drake and Anke Roux make the final choices as to who goes through each week. Here is challenge 1 Frozen assets.
Here is a link to vote for my dish : Freshly Blogged 

Vietnamese Noodle broth, springrolls and crispy bits

I recently traveled across Vietnam and absolutely fell in love with the country but mostly the food, this dish is inspired by their traditional breakfast noodle broth, Pho and my personal favorite noodle dish found in Hoi An called Cau Lau with crispy squares of pastry, chewy noodles, lettuce and pork. I was so pleased by the first theme of the competition as I got to use all my beautiful Vietnamese crockery sets and this beautiful tea stand. This dish may be eaten at any time of the day.

Vietnamese Noodle broth, springrolls and crispy bits

Serves 4

Noodle Broth Ingredients:

2 pk Pick n’ Pay 2 minute Noodles

1 sachet Ina Paarman Vegetable liquid Stock (diluted as directed)

1kg Findus Wok Thai Vegetables

5ml of each Pick n’ Pay garlic, ginger and dhania paste

1 Poached Pineapple

½ pk Pick n’ Pay Phyllo Pastry roll

25ml soya sauce

1 egg

Salt and pepper

Method:

Boil the noodles as per packet directions, I don’t add the sachet spices but it is optional, then drain.

Make the vegetable stock as per directions and season with soya sauce, salt and pepper.

Cut pineapple into desired shape and pour some hot stock over, leave for 5 minutes.

Brush 3 sheets of phyllo together and fold in half again using egg wash as it becomes crispier and cut into 2cm by 2cm blocks, deepfry then drain on kitchen towel.

Stir fry the frozen vegetables in a little oil and add some soya sauce, poached pineapple and add the blanched noodles, season to taste.

Place in the centre of a bowl and spoon the flavoured stock over, top with crispy phyllo bits and serve with traditional condiments of lime wedges, chopped chilli, soya sauce, fish sauce, chopped peanuts and spring onion .

I served them with vegetable springrolls on the side.

Springroll Ingredients:

¼ pk Pick n’ Pay Phyllo Pastry

100ml melted butter, clarified (remove the milk solids)

250g Findus Wok Thai Vegetables

10ml soya sauce

salt and pepper

oil for frying

Method:

Stir fry the vegetables in a little oil with the soya sauce, season and allow to cool.

Brush sheets of phyllo with clarified butter and fold in half.

Cut into 6 squares, put the square at an angle in front of you, place a little vegetable filling at the bottom point of the square, fold the 2 sides in to the centre, brush the top point with butter and roll up forming a small springroll.

Deepfry until golden and drain on kitchen paper, season the outside with a little salt.

Serve as a snack or with my noodle dish above.

Recipe and picture by Tamsyn Wells of Olivia’s Kitchen

It's a House

Create, share and connect is the main aim of this creative new concept in Green Point Cape Town. I went a few nights ago to watch a band called Al Bairre.

When you walk into It's a house you feel welcome as if it really is somebody's home, there is a large circular bar in the centre where everybody gathers with old and new decor scattered around the interior making for a very interesting place to look at.

Each night is different at this venue you will have movie nights both good and bad, band nights, comedy and much more or you can hang out during the day and rent a cubicle filled with everything you need in an office and mingle and share ideas with the other creatives.

There is a small Cafe to the one side where you can even get eggs on toast all day for just R10 as well as other sandwiches, burgers, smoothies and juices etc.

Al Bairre rocked "the house" literally, they had everyone jumping around to the catchy sounds, I will definitely go back and will try their food next time.

It's a House
Tel: 021-4182411

Picture's and article copyright by Tamsyn Wells

Wagyu Beef Burgers

Wagyu is maybe not a new thing in South Africa, I remember a bit of hype when Gordon Ramsay had it on the menu at One and Only Hotel for about R450 per 100g but it is basically a type of cattle from Japan which genetically has more fat marbling than our Beef. It is also known as "Kobe Style" and the farmers often feed the cows beer or sake and massage them, the beer being used to make them hungry  and the massage to keep their muscles from tightening, regarded as a national treasure in Japan where only the emperor would eat it. Wagyu beef has been labelled as the most juicy, tender and tastiest in the world. So when Carol came in to bring us samples of their Wagyu Burger Patties we all went crazy and bought a kilo each.

So Woodview has made a cross between our Angus beef and Wagyu which they supply to certain restaurants and hotels, the offcuts are made into these delicious burger patties which are available at a few burger joints in Cape Town, Royale is one of them and I have also seen them available at Frankie Fenner Meat Merchants. 

They are best cooked from room temperature so the fat can render down while cooking and they suggest a soft roll with little accompaniments so you can taste the meat. It is quite alarming how much fat comes off while cooking but it is omega 3 and 6 so just enjoy the flavour all the fat is imparting on the burger. It really is tastier and juicier than any other burger I have ever tasted and I would definitely buy th

You can reach Carol Grassman on 021- 5574740 or 0716433631

Pictures and article Copyright by Tamsyn Wells

Diemersfontein Pinotage on Tap 2013 Save The Date

I was so happy my friend told me to buy tickets to this event last year, I had no idea what it was about but assumed there would be loads of Pinotage .... well on tap of course and anything on tap means you in for a great party. Here is a link to my blog post from last year. http://oliviaskitchen.blogspot.com/2012/10/pinotage-on-tap.html












Get your tickets as soon as they are released to ensure a space at this Wine Showcase event with a difference. The tickets will be on sale from Computicket from the 10th June 2013 and the event takes place on Saturday the 12th October 2013 at the Diemersfontein Wine Estate in Wellington Cape Town. Joburg and Durban wont miss out either, their events take place on the 7th September in Joburg and 21st September in Durban, hopefully they leave some Pinotage for us Capetonians.

Entrance to the venue will be R340pp, this includes wine, food and Live Music, performances by the Gangs of Ballet, Newtons 2nd Law and Natasha Meister. There are also other food stalls, Chenin Blanc and Darling brew for the beer lovers.

Besides all the fun expected, their Pinotage is excellent, also known as "The People's Pinotage" with flavours of coffee, chocolate and smoke, it is well suited to grilled meats, Venison and chocolate desserts, you may want to take a Vat home with you.
There will be accommodation available on request and I suggest you take a picnic blanket and some pillows to relax on until the party starts.
Contact Rene at Diemersfontein for accommodation bookings:
021-8645050
online@diemersfontein.co.za

Article and Pictures Copyright By Tamsyn Wells

Takumi Restaurant

Takumi is a sushi restaurant just off Kloof street in Gardens owned by Hatsushiro Muraoka or Papa San a real sushi master, you will also remember him from the "Where's Douglas Green" advert from a few years back.

This sushi restaurant has totally become my new favorite, it is vibey and buzzing compared to other sushi restaurants which are almost zen like. Papa San himself welcomes you at the door and just seeing him transports you back to a memory some time ago watching his advert over and over again, he won our hearts then and will do so again when you step through the doors to his Restaurant.

The decor is very minimalistic but with a warm, comfortable feel with very helpful staff who assist with making menu choices, pointing out the favorites. There is a fire place inside which is great for winter just FYI . It is best to share dishes at Takumi as the portions are big and you will get to try more so the bigger the group the better.

We started with the Agedashi Tofu which is fried Tofu with Tentsuyu sauce, bonito flakes and daikon, I don't generally like tofu but this dish I love and would happily eat just this with sticky rice.

Next was the sweet kiss roll, salmon, tuna, avocado, cucumber and sweet chilli mayonnaise, topped with tempura shrimp. It is served in the most beautiful wooden boat with the juicy prawns perched on top.

Takumi Tuna, tuna, avocado, cucumber, wasabi mayonnaise and is wrapped in more tuna. Really fresh, bright red tuna and light rice, just perfect.

Original Special, salmon, avocado and tuna,  tempura fried. This one has no rice but still has a great rich flavour and the tempura adds texture.

 Perfectly made, we each ordered two dishes and it was just the right amount, although I probably ate most of this, at the end we were both full. The bill came to R450 with 4 beers . We had a great night, good service and will be back soon, even if it is just to hang with Papa San.

Takumi Restaurant
3 Park Road, Gardens
Tel: 021- 4248879
Open for lunch Tuesday - Friday and dinner Tuesday - Saturday
There is also a take away menu

Pictures and article copyright by Tamsyn Wells