HOW THE SAIGONESE ENJOY VIETNAMESE COFFEE?

To the Saigon people, cafe is a common drink of everyone from different classes and ages.
It is like the reason to ask friends out: “Do you want some coffee?”. With only a knock, coffee
marries people together. The history of coffee making. Compared to the whole country - Vietnam,
Saigon is a young city, it is only about 300 years old. The Saigon coffee, however, has gone
through the history and changed in the way people made it as well as enjoyed it.
Saigon nel drip coffee (Ca Phe Vot)

In the 1950s, Saigon people were so familiar with the coffee that was made with a fabric net
(a bit like nel drip technique). Coffee of this kind brings along very unique flavours which require
the barista to be gentle, patient, and cautious in every step. Initially, the bartender must use boiling
water to clean the racket and then put in a certain amount of pureed ground coffee. Then, just dip
the racket in the super boiling water, stir the spoon several times and then cover the lid, leave for
5-10 minutes for the coffee to gradually absorb, so the coffee flavor will be rich and more delicious.
Because of this meticulous method, net coffee gradually gave the way for other faster and more
convenient coffee. In Saigon now, there are only 3 places to try net coffee that have been operated
for more than 30 years. We often call them: “Family business”.
 Filter coffee (Ca Phe Phin)

From the 19th century, coffee trees have followed the French introduced into Vietnam in the
colonial period. Initially this drink was only for the nobility, French officials, or the intellectuals in
urban areas. Gradually coffee became a popular drink in people's lives. It was a culture of the
French to make the drink by a filter and wait for the dropping coffee. In Saigon, you may find
people sit anywhere to have a cup of coffee. This style asks people to slow down their day while
waiting for the coffee to drop. To kill that waiting time, Saigon people often chit chat with friends
on some news or some story. Sometimes, people just silently sit next to the coffee to watch people
passing by and let their thinking “flow with the wind”. Coffee is like a friend who will laugh when
you are happy, and gently heal the pain when you are down.
Instant coffee (Ca Phe Goi or Ca Phe hoa tan)

The 21 century is the time of instant coffee because of it fast and affordable price. Busy young
people often have a few packages of instant coffee in the bags just in case of being late for school
or work. With just 5 minutes, you can serve yourself a cup of instant coffee which tastes pretty
nice.
Coffee machine 
The fast pace of development in Vietnam nowadays makes it hard to find
time and place to sit down to have a cup of coffee. Moreover, the foreign investment has increased
so much so that there is a part of the citizen in Saigon actually come from other countries.
 EGG COFFEE VIETNAM: ENCHANT FOREIGN TRAVELERS WITH THE SPECIAL TASTE
Egg coffee is served in numerous cafes in Vietnam in general and Hanoi in particular. It has
been a staple of any cafe’s menu since the 1950s. Mr. Giang, the inventor of egg coffee, developed
the recipe for this unique drink back when milk was still scarce in Vietnam. He replaced the dairy
product with egg yolks, which together make a curious yet harmonious combination that will take
many foreign tourists by surprise.
The origin of Vietnamese egg coffee
The Travel, a Canadian magazine, has listed Vietnam among the 10 countries with unique
coffee culture. Vietnamese people have an intense love for coffee. For them, coffee is not just a
drink to start the day. Rather, it can be enjoyed at noon, in the afternoon, or even at night. Among
all the coffee variations that Vietnam has to offer, egg coffee is a specialty that you definitely
should not miss out on, especially while you are in Hanoi. Back in the 1940s, during the French
colonial period, milk was scarce in the city. In order to make his coffee, a bartender named Nguyen
Van Giang had to find an alternative ingredient, which is egg yolk. At that time, he was still working
at the renowned Sofitel Legend Metropole Hotel in Hanoi. After the patrons began to be awed by
his newly created drink, he decided it was high time to quit his job and open up his own shop in
1946. That was how Vietnamese egg coffee came into existence.
 Ingredients: Egg coffee is made of three types of coffee: Arabica, Robusta, and Liberica.
This combination results in a delicious drink that is rich, aromatic, and full of flavor. Other essential
ingredients to make egg coffee are egg yolks, sugar, and milk. In particular, the egg coffee at its
birthplace, Giang cafe, is unique because they have a secret recipe that can minimize the fishy
taste of the egg yolk. Other cafes have different recipes with various tweaks, obviously.
While traditional egg coffee requires ingredients like egg yolks, sugar, butter, condensed milk,
and even cheese, some modern variations keep it simpler and more to the point. The key is to use
egg yolks to complement the coffee without making the drink smell like an actual egg. This is often
easier said than done. To make a good cup of egg coffee, the egg yolks are whipped with milk
and granulated sugar, then mixed with boiling coffee. A brown color will immediately surface in the
cup, along with an irresistible aroma. Egg coffee can be served hot or cold, and both variations
will bring you some quite different experiences of paralleled delight.
Best places to have a cup of Vietnamese egg coffee: Although the original variation of egg
coffee can be found in Hanoi, this popular specialty is also present in every other region and city
of Vietnam, including Ho Chi Minh City. As egg coffee continues to draw international attention,
more and more cafes are including this drink in their menus. Egg offee can be found at some
places in Saigon.
 WEASEL COFFEE
Weasel Coffee is an alternative name for Civet Coffee (better known as Kopi Luwak). In some
countries, the Asian Palm Civet, which is processing the coffee, is known as a “Weasel”, that’s
why they often call the coffee “Weasel Poop Coffee”.
The History of Weasel Coffee
In the early 18th century, the Dutch brought coffee plants to their colonial countries, including
Indonesia and the Sumatran islands of Indonesia. At that time, Indonesia’s coffee industry was
completely controlled by by the Dutch. The farmers and coffee plantation workers were not allowed
to harvest seeds for personal use as the coffee was valuable and it would have been considered
stealing. Later, the workers observed a type of local civet, namely the Palm Civet (which looks
similar to a cat), eating fresh coffee berries and then releasing feces that still contained coffee
beans, since they are not digestible. The local farmers collected the Weasel droppings and
carefully cleaned the beans through a lot of meticulous processing stages. They then roasted the
coffee and brewed it for themselves to consume. They found that this produced a special flavored
coffee, which the locals were able to enjoy for free.
 It is interesting that it was the poor people, who couldn’t afford to buy high-quality coffee beans
from the market, who discovered this special delicacy; one that is now well known for being one
of the most exclusive coffees around the world. When the coffee beans are passing through the
stomachs of the weasels, the coffee is fermented by proteolytic enzymes. These help break down
the proteins found in coffee beans. The process removes the acidity bitterness from the beans
and creates a unique aroma of Nuts and Chocolate, and an incredibly smooth tasting coffee.
Coffee beans are fermented with a special enzyme with a role in the digestive system of the
weasels; this makes the exquisite flavor of these beans so difficult to describe to people who have
never tried it. That is how the unique flavours of Weasel Coffee are naturally made. Because of
this process, a slightly sweet yet special taste remains in the coffee beans. This brings coffee
drinkers much excitement and refreshment when drinking this type of coffee. Once the Europeans
came to Indonesia and discovered that the locals drinking this special coffee, they also quickly
became crazy for it. Although, Indonesia is considered the origin of this world famous coffee, it
naturally developed in similar ways throughout the coffee plantations and forests of the region.
 WEASEL COFFEE
Characteristics of Weasels
The weasel is a small mammal that lives scatteredly in Southeast Asian countries such as
Indonesia, the Philippines, Vietnam, and in parts of southern China. These weasels are correctly
known as Asian Palm Civets. To read more about this species, please visit this page. They are
omnivores, which means they can eat anything. Most of the time, they eat seeds, small insects,
pulpy fruits and berries. Their favorite food is ripe coffee berries. They may often be seen climbing
up coffee trees or foraging the forest floor and choosing the reddest, ripest fruits available. They
also enjoy eating other pulpy fruits that also have sweet and delicious fruit flesh.
Weasel Coffee is a common name for Kopi Luwak in some countries. This term is used
regularly, especially in Vietnam. Weasel coffee is considered to be a unique gift not only for
Indonesia but also for a few other coffee growing countries in the world, such as Vietnam and the
Philippines. In Vietnamese, the Asian Palm Civet is called “Chon”, which translates to “Weasel”.
This is why the coffee is referred to as Weasel Coffee or Caphe Chon. In Vietnam, coffee is largely
grown in the central Highlands areas of Da Lat and Dak Lak (Buon Ma Thuot). It is only in these
regions, that have a milder climate than the rest of the country, where it’s possible to grow coffee
that is good in quality. This region is considered the capital of coffee in Vietnam. Unknown to many
people, Vietnam is actually the second biggest coffee producer in the world, after Brazil. However,
in this region, they have traditionally grown low-quality Robusta Coffee for use in instant coffees.
Fortunately in the last few years more and more farms and plantations have been free to grow
higher quality coffee beans [LINK], and there has been a large increase in the number of fine
arabica plantations created in the area in the past few years. These arabica plantations grow
numerous different varietals, especially Bourbon and a barely know cultivar called “Catimor”: This
is a cross between Arabica and Robusta, and carries characteristics from both beans; namely
being smaller and more hardy, yet still producing a high quality taste when grown at low altitudes.
Weasels are found locally in the highlands of Vietnam, where they are naturally found roaming
around in the forests.Those animals are known to produce Weasel Poop Coffee but only in small
quantities. This has led to some unscrupulous locals trying to capitalize on the presence of
weasels in the area and producing and selling fake “Coffee Chon” for a very cheap price in the big
markets around the country – mainly targeting tourists. The coffee they sell in the markets is
roasted with added chemicals, and is therefore fake, has never seen weasel poop, and is not of a
desirable taste. As in any other country producing this type of coffee, true Kopi Luwak style coffee
is produced by collecting the droppings of the animal. Because of this uncommon way to produce
it, it is also referred to as weasel shit coffee in Vietnam.
 KHAU VAI LOVE MARKET BECOMES NATIONAL INTANGIBLE CULTURAL HERITAGE

Time: 26th and 27th day of the 3rd lunar month

Purpose: for ex-lovers to meet again and recall old memories
Khau Vai love market is one of the most famous and unique markets in Ha Giang. This market,
which is still called the “adultery” market because couples who love each other and then will meet
again and talk to each other on the day of love market, is held only once a year. The unique
features of the upland ethnic market have attracted a large number of visitors to come here. The
Social Practices and Beliefs of Phong Luu Khau Vai Market, or Khau Vai Love Market, in Khau
Vai Commune, Meo Vac District, Ha Giang Province has become a new National Intangible
Cultural Heritage of Vietnam, according to a decision of the Ministry of Culture, Sports and
Tourism.
The history of Phong Luu Khau Vai dates back around 100 years ago. Different from others
in mountainous areas, the Khau Vai Love Market, which is held once a year, is not a place for
traders gathering nor agricultural exchange but for ex-lovers to meet again, talk about their current
living situation and warm up their lost feeling.Khau Vai Love Market Festival is legendarily
originated from a sad love story: A couple from different tribes deeply fell in love with each other;
however, their marriage was forbidden by the girl’s tribe while the boy’s tribe wanted her to be one
bride of theirs. In order to avoid bloody confrontations, they were forced to be away from each
other. A violent conflict later on was occurred between two tribes and caused blood shedding for
both of them.To stop the nonsense and fierce battles, the couple decided to fall apart with broken
hearts. Still, they promised to see each other once a year on lunar March 26th in Khau Vai. Since
then, on every lunar March 26th, Khau Vai Love Market Festival emerges as an occasion for
couples of different ages who used to love but could not get married to come and meet each other
again. About a century has passed by; still, the festival remains and makes its main claims for a
humanity meaning.
This special event is held annually, from the late evening of the third Lunar month's 26th day
and lasts until the end of next day in Khau Vai Commune, Meo Vac District in the northern most
province of Vietnam, Ha Giang. At this time, in all the roads, we can encounter many groups of
men and women, young and old, even children that are busy preparing to join the love market of
Khau Vai. Everyone wants to be beautiful and radiant in the market, so everyone is wearing new
clothes and skirts. Unlike any other markets, Khau Vai Love Market is extraordinary and
remarkable because the people coming here do not sell or buy any goods. Instead, it is the dating
place for ex-lovers who fell in love but could not have a marriage.
 CU CHI TUNNELS
History of Cu Chi Tunnels System
Cu Chi Tunnels are a common term for the different tunnels, formed between 1946-1948,
during the Indochina War (French War). During this time, the military and local people of Tan Phu
Trung and Phuoc Vinh An dug short tunnels, a simple structure used to hide people, documents
and weapons. It was also suggested that the excavation started by the people of this area
spontaneously in 1948 Residents dug individual tunnels to avoid the raids of the French army and
to provide shelter for the Viet Minh. Each village built a separate tunnel, then due to the need to
travel between the tunnels of the villages, the tunnel system was interconnected to form a
continuous, complex tunnel system, which later expanded. During 1961–1965, the northern
communes of Cu Chi completed the axis of the tunnel called "the backbone", after which unions,
agencies and units developed the branch to connect with the axis. Tunnels between hamlets,
communes and regions. Above the surface, the Cu Chi army and people also dug a trench that
was interconnected with the tunnel, at which time the battle tunnel was also dug into many layers,
many alleys. In addition, on the tunnel there are many battle mounds, minefields, nail holes,
bunkers ... arranged in continuous clusters to create a solid battlefield in the guerrilla warfare,
called battle commune ground, the middle layer is about 6 m above the ground, the bottom layer
is deeper than 12 m. At this time, the tunnel is not only a shelter but has become a place to live,
ambulance, meeting, arsenal, ...
Structure of Cu chi Tunnels System
Cu Chi Tunnels were dug on a laterite clay area, so it is durable and less prone to landslides.
The tunnel system is located deep underground, can withstand the destructive power of the largest
blockbusters of the US military. Air is drawn into the tunnel through the vents. Different areas of
the tunnel can be isolated as needed. The tunnel is 3 to 12 meters deep under ground, the height
is only enough for one person to stoop. The first basement at the edge of the forest has an
underground well that provides drinking water and living for the entire tunnel. The tunnel system
consists of 3 floors, from the "backbone" radiating countless long, short branches connecting each
other, with branches extending to the Saigon River. Level one 3m under ground, resistant to bullets
and the weight of tanks, armored vehicles.

2nd floor is 5m deep from the ground, able to resist
small bombs. And the last floor is 8-12m ender ground. The way up and down between basements
is arranged by secret hatches. Above the camouflage discreetly, looking like the termite extruded
mounds, along the tunnel with vents. The tunnel with large tunnels to rest, a place to store
weapons, food, water wells, a Hoang Cam stove, a commander, anatomy ... There are also large
vaults and roofs. Airy roofing, cleverly disguised to watch movies and arts.
 CU CHI TUNNELS
Origins of the tunnels
When the first spades sank into the earth around Cu Chi, the region was covered by a rubber
plantation tied to a French tyre company. Anti-colonial Viet Minh dug the first Vietnamese tunnels
here in the late 1940s; intended primarily for storing arms, they soon became valuable hiding
places for the resistance fighters themselves. Over a decade later, VC activists controlling this
staunchly anti-government area, many of them local villagers, followed suit and went to ground.
By 1965, 250km of tunnels crisscrossed Cu Chi and surrounding areas – just across the Saigon
River was the notorious guerrilla power base known as the Iron Triangle – making it possible for
the VC guerrilla cells in the area to link up with each other and to infiltrate Saigon at will. One
section daringly ran underneath the Americans’ Cu Chi Army Base.
Though the region’s compacted red clay was perfectly suited to tunnelling, and lay above the
water level of the Saigon River, the digging parties faced a multitude of problems. Quite apart from
the snakes and scorpions they encountered as they laboured with their hoes and crowbars, there
was the problem of inconspicuously disposing of the soil by spreading it in bomb craters or
scattering it in the river under cover of darkness. With a tunnel dug, ceilings had to be shored up,
and as American bombing made timber scarce the tunnellers had to resort to stealing iron fence
posts from enemy bases. Tunnels could be as small as 80cm wide and 80cm high, and were
sometimes four levels deep; vent shafts (to disperse smoke and aromas from underground ovens)
were camouflaged by thick grass and termites’ nests. In order to throw the Americans’ dogs off
the scent, pepper was sprinkled around vents, and sometimes the VC even washed with the same
scented soap used by GIs.
American retaliation
American attempts to flush out the Vietnamese tunnels proved ineffective. Operating out of
huge bases erected around Saigon in the mid-Sixties, they evacuated villagers into strategic
hamlets and then used defoliant sprays and bulldozers to rob the VC of cover, in "scorched earth"
operations such as January 1967’s Cedar Falls. Even then, tunnels were rarely effectively
destroyed – one soldier at the time compared the task to "fill[ing] the Grand Canyon with a
pitchfork". GIs would lob down gas or grenades or else go down themselves, armed only with a
torch, a knife and a pistol. Die-hard soldiers who specialized in these underground raids came to
be known as tunnel rats, their unofficial insignia Insigni Non Gratum Anus Rodentum, meaning
"not worth a rat’s arse". Booby-traps made of sharpened bamboo stakes awaited them in the dark,
as well as “bombs”made from Coke cans and dud bullets found on the surface.
 SAI GON’S CLASSIC: BROKEN RICE
Vietnamese broken rice is a simple dish with a distinct flavor. If you visit Vietnam and want to
find delicious food at reasonable prices, Vietnamese broken rice is definitely the perfect choice. It
is available everywhere in the country, from luxury restaurants to street vendors. Broken
Rice (Com tam) is a type of white rice that is commonly served with many symbolic Vietnamese
dishes. If you are on your Vietnam travel, you will most likely come across this rice plate with grilled
meat, egg meatloaf, salad, and pickles.
What is Vietnamese broken rice?
Vietnamese broken rice, or com tam in Vietnamese, is one of the most iconic Vietnamese
foods. "Com" means cooked rice, whereas "tam" means broken rice grains. As the name suggests,
broken rice is rice that has been "broken" or fractured during the milling process. Broken grains
are separated from whole grains and sold as "broken rice". Except for the fact that the grains are
fragmented rather than whole, there is nothing wrong with broken rice. Because Vietnamese
broken rice is basically white rice, they taste all the same. Also, because of the shorter grain length,
the texture of broken rice can vary depending on how it is cooked. Vietnamese broken rice has a
nutty, risotto-like texture when cooked with little water. When cooked with enough water, the rice
becomes fluffy and sticky, similar to glutinous rice.
 What is included in a dish of Vietnamese broken rice?
Typically, a Vietnamese broken rice plate is served with grilled meat, egg meatloaf or sunny-
side-up egg, tomato, lettuce and cucumber salad, carrot and radish pickles, and a generous
amount of fish sauce. Rice: The type of rice for making Vietnamese broken rice is the head of the
rice grain that is broken off during the milling process. Traditionally, broken rice is best when
cooked on an earthen pot or a cast iron pot on firewood. However, nowadays, to save time, people
often steam the rice instead. Before cooking, broken rice will be soaked with water for a few hours
until the rice grains are soft. The rice is then steamed in water until it is cooked. The aroma of
cooked broken rice is absolutely unforgettable.
Pork ribs: Each region has its own way to grill pork ribs. This is also a unique feature in the
flavor of Vietnamese broken rice in different cities. People will marinate pork ribs with sweet and
sour spices, then grill them on charcoal stoves. Many chefs grill the ribs right at the restaurant’s
entrance to attract diners. After being grilled, the ribs slowly absorb the rich spices, giving off a
tasty aroma. The meat is golden and crispy on the outside but soft and sweet on the inside,
bringing a special flavor to Vietnamese broken rice
 PANCAKE VIETNAM: A HEALTHY AND CRISPY DISH TO SATISFY YOUR TASTE BUDS

Vietnamese crispy pancake can be enjoyed at any time of the day

Pancake Vietnam is among the top dishes that you should try when visiting the country. It

has many variations depending on the tastes and traditions of each locality. Vietnamese
food allures visitors with its tastes and diversity. Pancake Vietnam is no exception. There are
many pancake variations throughout the country. Although all of them are healthy and crispy,

each variation has its own ingredients and special tastes. You definitely should try the dish at
least once on your Vietnam trip!

Pancake in Vietnam - What is it?

Vietnamese pancake goes by the name “bánh xèo” in Vietnamese, as ‘xèo’ means the

sizzling sound made when the rice batter is poured into a hot frying pan. It is also known as
crispy Vietnamese pancake. The dish was introduced into Vietnam by the French during the

French colonial period between 1858 and 1946. Since then, it has become a popular street
food with many variations throughout the country. The dish has a crispy layer made of turmeric
powder and rice flour, stuffed with various fillings like mung beans and meat or seafood, which

is served with lots of vegetables and bean sprouts. There are 2 main styles to make the layer of
the pancake: crispy thin layer and thick layer. The turmeric powder brings along an eye-catching
bright yellow colour for the dish. There is also a sweet and sour dipping sauce and some herbs

that help enhance the flavours. The sauce is a good blend of spices, including light dipping
sauce, sugar, lime juice, garlic and chilli.

Top 5 must-try crispy Vietnamese pancakes

Each region in this S-shaped country has its own unique variation of Vietnamese pancakes.
Below are the 5 most popular variations, which mostly differ in fillings.

Vietnamese pancake mix Vietnamese pancake mix has a wide range of ingredients, such as
shrimps, squid, pork, mushrooms, etc., which nicely blend together. Experienced chefs even use

beer for the flour mixture to make the crust crispy for longer. The light dipping sauce includes
water, sugar, fish sauce, lemon juice, garlic, and chilli. The dish is served with fresh vegetables

and herbs. All the vegetables and small pieces of the pancake should be wrapped inside rice
paper to make roll.
 AN INSIGHT TO VIETNAMESE BALUT - A WEIRD BUT TASTY & NUTRITIOUS DISH
Balut is not only popular in Vietnam but also in some Asian countries such as China,
Philippine, and Cambodia. However, Vietnamese balut is left a little longer than that in other
countries. It is also cooked, served, and eaten in a different way. Although this kind of food is
delicious, cheap, and healthy, it is not popular in other parts of the globe because of the scare of
eating the whole unborn duck.
What is Balut?
It has been researched that Balut did not appear in South East Asia until the 1800s. Let spend
some time to read about the history of Fertile duck egg in Vietnam. In the past, Vietnamese people
made their livings on farming animals including ducks. A few duck egg were not incubated
successfully, for example they were broken in the incubation period. The farmers did not throw
away the eggs but boil, then eat them, and found a new delicacy. Instead of incubating duck eggs
for about 28 days in order to have ducklings, Vietnamese people use the eggs in incubation period
at day 17 – 21 as a favorite food. At this time, the embryo are still small but most of the parts of
ducklings’ bodies have been developed. A duck egg at day 17 – 19 are called young balut, its
embryo is smaller, a large amount of egg yolk and albumen remain. It is recommended for children
and beginners. Duck eggs at day 20 – 21 are called old balut. More hard leathers covers the
embryo, the beak is also harder, less than 10% of egg yolk and albumen remain. Men and
adventurous foodies like this kind of Balut.
Is Balut healthy?
Fertilized duck egg is a cheap and best sources of protein and calcium. It contains beta carotene
and Vitamin C which support your immune system and clean radicals from your bloodstream. In
Vietnam, Fertilized duck egg is a favorite light meal, beer food, and nutritious food for pregnant,
children, patients and elderly people in Vietnam as well as Ho Chi Minh City. Vietnamese
pregnants believe that the fertile eggs help their unborn babies to be taller, stronger and more
intelligent. It has been said that the babies would have more hair if their mothers eat fertile duck
eggs during the pregnancy. Not everyone can eat baluts: It is advised that children under 5 years
should not eat Vietnamese balut because the dish can cause harmful digestive disorders.
Balut eggs are an inexpensive and easily obtained source of protein throughout Southeast
Asia. They’re packed with vitamin C and beta carotene, both of which are powerful antioxidants
that help clean free radicals from your bloodstream and support your immune system. In addition,
they contain niacin, riboflavin and thiamine, which help you metabolize energy. At 188 calories
each, with only 14 grams of protein and loads of calcium, iron and phosphorus, balut eggs are a
healthy addition to an adventurous diet.