Tet In HCM City And Beyond

Tet in HCM City for the New Year of the Cat is going to be bigger and better than ever with lots of entertainment venues and festivals to visit. Local tour companies are offering amazing Tet packages.

The HCM City People’s Committee has announced programs for Tet Festival 2011 in the city’s downtown area, including Nguyen Hue Flower Street 2011, Bánh tét (cylindrical glutinous rice cake) festival, fireworks, the lighting city, snapshots of New Year 2011 and doorshows.

HCM City

The annual seventh Nguyen Hue Flower Street 2011 is themed “New Heights” as HCM City sets its sights on a bigger and better city. Sections of the street will be decorated in different spring themes — Hn Vit (Vietnam’s Soul), Tt phng Nam (Southern Tet), Ni vòng tay ln (Get together), Vn lên tm cao mi (Reach New Heights), Xuân an vui (Happy and Peaceful Spring). Other attractions include a flower arrangement booth, a wishing pond to collect money for charity, coffee stalls, folk music and games.

Nguyen Hue Flower Street extending down Nguyen Hue Boulevard from the City Hall to the river opens from 7 p.m., Jan. 31 till 10 p.m., Feb. 6. It will be closed to traffic for the holiday week. In addition, from 6 p.m. to 11 p.m. on Feb. 6, the nearby Le Loi Street from Ben Thanh Market to the Municipal Theater will be for pedestrians only.
The Bánh tét Festival from Jan. 26 to 31 is being jointly organized by all the city’s 24 districts. Activities will include bánh tét cooking contests and a bánh tét Tet gift drive for poor families. Saigontourist Holding Company, in cooperation with the HCM City Department of Labor, War Invalids and Social Affairs, will give 10,000 bánh tét to disadvantaged children.

The fireworks displays on the Lunar New Year’s Eve (Feb. 2) will take place at seven places around the city while Le Loi, Dong Khoi and Le Duan streets and Chi Lang Park on Dong Khoi Street are decorated with hundreds of lights from Jan. 26 to Feb. 13.

During the last days of the lunar year and the first days of the new lunar year, you can join the Spring Flower Festival at Tao Dan Park and Quoc Te Square, a.k.a. Tortoise Fountain, in the city’s District 1. This year the “Bird Competition” comes back after a long absence.

According to HCM City Greenery and Park Co., the event’s organizer, some highlights of the festival from Jan. 28 to Feb. 8 will be bonsai, flower and fish exhibits by locals and foreigners, an area for souvenirs, games and food at Tao Dan Park. The “Nha Rong – Ho Chi Minh Museum” miniature made from flowers and leaves by a Japanese artisan and orchids from the HCM City Orchid Club. Tortoise Fountain will be turned into a lotus pond with an exhibition titled “HCM City Socio-economic Achievement” and music performances.

Tours around Vietnam

Besides Tet programs in HCM City, tourists can enjoy Tet travel tour promotions around the country.
HCM City-based tour operator Vietravel is introducing the “Spring Travel 2011” program with over 100 tours and lucky prizes till Feb. 28. The spring heritage tour of the North will take you to Hanoi, Halong, Sapa, Trang An, etc. Witness the rich history of the central region by visiting Tet festivals along the Hoai River in Hoi An Town, Danang City, citadels in Hue City and Phong Nha-Ke Bang caves in Quang Binh Province. Waterfalls and thousands of flowers are symbols of the Central Highlands while opera songs for Tet are specialties in the Mekong Delta.
Vietravel is holding a Tet lucky draw with prizes including diamond jewelry, vouchers and 20,000 gifts.

Another local travel giant Saigontourist Travel and Service Co. is offering 100 tour packages to enjoy the New Year of the Cat. There are nearly 20 island tours to Con Dao, Phu Quoc, Nha Trang, Phan Thiet and Danang. A world heritage trip in spring, the legendary Central Highlands and spring in villages in the Central Highlands. Saigontourist has also launched special tours for overseas Vietnamese returning for Tet.

Cholontourist Travel and Service Co. this year has tours to highlands and beaches, including adventure tours.

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Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Pho-tastic

Pho kho Gia Lai, a Central Highlands delicacy offers a fantastic new take on beef pho

Pho kho Gia Lai is a variety of the staple Vietnamese dish from the central region

“I spent a long time trying to bring this dish to Saigon and still make sure it would retain the flavor of my hometown,” said Quang Huy, owner of pho kho Gia Lai in Binh Thanh District.

The term Gia Lai refers to a Central Highlands province of Vietnam and, while the endless battle rages between acolytes of northern pho (clear broth, no added extras) and southern pho (greens galore, clouded broth), pho kho Gia Lai offers an intriguing alternative.

It shares a number of common characteristics with its southern and northern neighbors.

Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties.

It is a dish with both pork meat and beef.

Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the broth.

The pork meat is minced or chopped, and placed on top of a bowl of steaming noodles, and sprinkled with fried shallots.

Like southern pho, pho kho Gia Lai comes with fresh greens and bean sprouts.

But the dish is served a bit differently.

Central diners receive a bowl of chopped meat over noodles and a separate dish of meat swimming in broth.

Here in Ho Chi Minh City, a squeeze-bottle of hoisin sauce (a savory, dark, ketchupy condiment derived from soy beans, sweet potatoes and wheat) is usually within hands reach and is typically used to dip the beef in.

In the Central Highlands, the hoisin sauce is indispensable.

It’s usually tossed directly in with the noodles along with a spritz of chili oil and lemon juice. If you’re feeling like a true

Highlander, add some thin chili slices to give the meal a real kick.

A bowl of pho kho Gia Lai is VND25,000 to 30,000.

Pho kho Gia Lai is available at the following places in Ho Chi Minh City:

* 288 No Trang Long Street, Binh Thanh District

* 194 Dang Van Ngu Street, Phu Nhuan District

Trekking in Lak Lake

Lak Lake, the largest lake in the Central Highlands province of Daklak, is a mirror to the sky

Lak Lake in the Central Highlands province of Daklak is hemmed between low mountains and home to many kinds of wading birds.

The only fresh water lake in the province, it has some of the province’s best scenery.

About 50km from Buon Ma Thuot City, close to National Highway 26, it is fed by Krong Ana River and is about 5 kilometers square.

We visited Lak Lake on a beautiful day. It was about one kilometer walk from the bus station. Along the road were houses of H’Mong people selling hand crafted souvenirs.

We hired a wooden boat to take us around. The water surface was perfectly still, so the only sounds we could hear were from the oars. Golden sunbeams and white masses of clouds inspired us to take a lot of photos.

We disembarked and climbed the embankment to see where the local H’Mong people grow vegetables, coffee and corn. Beyond the corn and vegetable farms, were vibrant green rice fields.

We tramped around the ripe rice fields to soak up the fresh smell and sense the peace and simplicity of the countryside.

Tourists stroll along rice field trails - Photos: Lam Van Son

We finally got to the primeval forest surrounded the lake. Covering about 12.2 hectares, the forest has a biodiversity system with 547 flora species, 132 birds, 61 animals, 43 types of amphibians and 43 types of fish, shrimp and crab.

We seemed to get lost in the tall trees, and met some local women in traditional costumes who were in the forest to find bamboo shoots.

We then went to M’lieng Village where we saw women carrying harvested corn on their backs and herding cattle back home. The landscape was very rural with cottages and stilt houses scattered around bamboo clusters. The culture of the highlands has always been an inspiration for artists as well as attracting tourists. We got absorbed in listening to legends about elephant hunters in the past from local villagers, learning more about the meanings of traditional festivals.

As many other travelers to Daklak, we did not miss out on the elephant ride around the village, enjoy ethnic musical performances such as gongs, t’rung or stone musical instrument performances at the village’s communal house and we stayed at the Lak Resort.

Enjoying specialties of the highlands such as lam rice (rice cooked in young bamboo tubes), grilled chicken, ruou can (wine drunk out of a jar through pipes) and fish paste is another thing that tourists should try, to experience the soul of the highlands.

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