Its season begins from the end of August to the beginning of October. Unlike the goddess, shaggy and blue of the early season, the August in the outer shell of gold, very eye-catching. When you bite a piece you will feel crispy crust, harmonious sour, sweet and very fragrant. For a long time, it has become a typical gift of the people of the North especially in Hanoi.
Dracontomelon is considered as symbolic food for Hanoi in autumn. Nothing is more wonderful when wandering in Hanoi sightseeing and enjoy the "tongue tuck" of the typical stuff this North.
Egg coffee seems to be unappealing and fishy to newly-visited foreigners when traveling to Vietnam. However, all travelers confess that it does not smell eggs at all, the eggs are light-tasting and buttery. This drink can be served either hot or cold. Sitting in a historic coffee shop and observing slow, peaceful pace of life are ritualistic to Hanoians who expect to detach from the hustle and bustle of this capital city.
When the sultry weather is replaced by cold breezes, daylight becomes shorter and the streets are more vibrant than ever, that is the retrospective time for us to reminisce about our peaceful childhood. Well-beaten chicken egg (trung danh kem) is associated with childhood memories of many Hanoians.
Dishes from “Com” are always loved by Vietnamese and foreign diners and contribute to diversifying Vietnamese cuisine.
The melodies of the song “Miss Ha Noi’s Autumn” by late musician Trinh Cong Son are no longer strange to those who love Ha Noi, Ha Noi in autumn is so impressive with solemn houses and fragrance of milk flowers and of “com” (young sticky rice), a specialty of Vong village.
“Com” is enjoyed in a very elegant way. “Com” is wrapped in two layers of leaf. The inner layer helps keep the food sticky and green. The outside layer “lotus leaf” makes it sweet smelling. No one knows why people use lotus leaf to wrap “com”. Perhaps the snack must be wrapped with leaves of the pure flower to show its meaning. “Com” is often served with fully ripe banana and especially persimmon. Skillful women also stir-fry “com” make sticky rice with “com”, grilled chopped meat with “com” and sweetened porridge with “com”. Delicious dishes made from “com vong” made by these women are always appreciated by diners.
The cold weather makes Hanoians who live far away from the capital city miss their home more than ever. Because “cha ca” should be eaten when it is being fried on the pan, people tend to eat this dish in winter or they will find it too hot in summer. Modern society experiences so many changes. So, does Hanoi’s cuisine today. However, the typical flavors and cooking method of traditional dishes stay the same.
Banh Troi Nuoc
There is nothing more appropriate than enjoy the hot sweet soup in autumn. This dish is sold in Hang Giay, Hang Can, Hang Dieu, To Hoang De, Bach Mai Quarter, etc. Not only sold in small streets, Banh troi nuoc are also sold on the street row.
It is made quite simple, with glutinous rice flour inside the peanuts, ground beans puree. Especially, the dish is cooked with sugar, ginger fiber. When eaten to eat hot, the smell of roasted sesame, fat of peanuts, sweet bar of sugar and pungent ginger blends in the sticky paste that makes the taste extremely delicious.