The pork ears in this dish are remarkably tender due to their high collagen content, which is further enhanced by the 24-hour roasting process. The soft, gelatinous bones of the pork ears add a delightful crunchy contrast to the overall texture. The pork head meat is also prized for its rich collagen content, providing a texture like pork belly but less fat.
Rounding out the dish are the famous “century eggs”, which despite their name, are not actually 100 years old. These eggs have a wonderfully creamy, savory flavor that pairs beautifully with the fresh tofu served alongside.
This was my first dish in Hanoi, at a little restaurant near where I was staying. I suppose the most prominent thought was how fresh it was. It had all the things you want from a satisfying meal: fresh herbs and vegetables, crunch, beautifully cooked meat and light noodles. All very beautifully presented in a bowl. Finished off with some spring rolls which I ate a lot of in Vietnam.
Alinda went on vacation to Thailand a few months ago, a country famous for its street food, and she finally dared to try the famous raw dancing shrimp. It was taken fresh straight from their shrimp pond and prepared with traditional Thai spices. It tasted delicious, the shrimp was sweet, and the seasoning was sour and spicy. It turned out not to be fishy at all.
Created in 1972 by Guy Pierre Baumann. He wanted to create something lighter than the traditional Choucroute which is composed mostly of charcuterie. Of course, with his secret sauce complimenting the dish and the recipe that continues to make this dish a “phenomene” like what the French would say.
In Hong Kong when you go to the restaurant, people share their food. There will be a massive round platter of wood in the middle of the table that rotates. We went to a roasted goose restaurant and the goose was full of flavor and melting in the mouth. It was served with plum sauce, and it was divine! You can have it with rice or green vegetables (Green beans, Pak Choi etc.).
They also have Fish Su Mai, a dim sum made with fish. Not something that you find everywhere so, I was very excited and happy to try this dim sum.
Damien and Molly, recently embarked on a unique adventure to Japan. As part of a group invited by the Japanese government, they had the privilege of connecting with current Japanese suppliers of oysters, scallops, and meat. But the trip wasn’t just about solidifying existing partnerships. They also explored potential new seafood suppliers, gaining valuable insights into the entire supply chain. From witnessing the catch on fishing boats to the bustling energy of port seafood auctions and the intricate workings of large city markets, Damien and Molly gained a deeper appreciation for the journey their products take before reaching CFF Vietnam.
The trip wasn’t all business though; they also discovered a treasure trove of fantastic culinary treats, adding a delicious layer to their Japanese experience. They sampled various dishes and products from various suppliers throughout their journey, such as.
Flavorful Miso and Mirin-marinated silver cod dish from Maruken Kikuchi.
Dried Krill from Kinoya Ishinomakisuisan,
Thinly sliced and raw Abalone from Genshouei The Kitanihon Dishery Co.,Ltd, finding it delicious.
Kaneta21 Co. Ltd offered the Grilled Salted Mackerel and Sanriku crunchy stem wakame with its excellent flavor and texture.
Sea Urchin in three different variations, Fresh sashimi-grade Sea Urchin, Frozen Canned Sea Urchin and Sea Urchin-infused butter from J10 Kita-Sanriku Factory Inc.
Succulent and flavorful claw and lump meat supplied by Kanedai Co. Ltd.
