Skip to main content
logo
Food Advertising by

Hanoi - Tam Coc


Tam Coc, often referred to as 'Inland Halong Bay' is about 3 hours drive, south of Hanoi.  The boat cruise up the Ngo Dong river is rather scenic, dominated by rice fields and karst towers.  Tam Coc means 3 caves and we passed through these 3 natural caves (Hang Ca, Hang Hai and Hang Ba), the largest of which is 125m long with its ceiling about 2m high above water. 




All these small boats, waiting for tourists, most of the lady rowers work part time especially during the peak tourist season


The boats are rowed by one or two local women who will also try to sell you their embroidery products like table cloths, table runners and T-shirts.  See how skilful this lady is, rowing with her legs, in fact all them prefer to row with their legs, not so tiring.  Although the fare is RM12 per boat, all-in, but these ladies expect some tips at the end of the ride and the rate is 1USD per person, otherwise you'll be stranded halfway, so said our guide!  The boat ride is 2 hours.


It's pitch dark when you enter the cave




There's light at the end of the tunnel!


On board this boat there are cold drinks, fruits, ..... she's waiting for boats to pass by so that she can sell her wares or she'll ask you to buy a drink for the tired out lady rower!


Passing through another cave, you can touch the ceiling of the cave while sitting down on the boat.  All in we passed through 3 caves.


Karst landscape along the way


Very scenic, looks like Halong Bay


This little boy was playing his flute when we passed by, on the way to a small temple before we boarded the boat.  He was good and quite a number of us gave him some token.


Any idea what this is?  It's baby duck egg, cost RM1 and our guide said he can afford to treat us this delicacy, because it's cheap.  The duck egg needs 21 days to be hatched but they boil or steam it on the 18th day thus making sure that the baby duckling is fully developed.  Seems it's nutritious and delicious and gives you 'Power'!  Certainly not my cup of tea, but one of our fellow Malaysians tried this and commented it was ok, he felt recharged!  It's a very common breakfast or supper in Hanoi.

More pictures coming in my next post, hope you have enjoyed them so far!

 Have a Happy and Joyful 2010!

Warmest regards from
Cheah and family

Comments

  1. Cheah, I am enjoying your pictures, they are beautiful! Rowing with the legs is cool!

    ReplyDelete
  2. Happy new year to you too.
    And more great trips to come.

    ReplyDelete
  3. Hi
    pegasuslegend
    You are most welcome

    Shirley
    Ya, they rowed with such ease!

    TasteHongKong
    More trips in 2010 ..... hope so!

    ReplyDelete
  4. They gorgeous. Now, I want to go for a visit.

    ReplyDelete
  5. Gorgeous photos! As what we expected, Vietnamese does love this kind of cripy food. Same to you, not my cup of tea as well!

    ReplyDelete
  6. Very beautiful photos you have taken. You make me want to visit it soon!

    ReplyDelete
  7. Hi
    Dear friends ...... yes why not make a trip there but then we were cautioned not to go there in the summer, very humid and hot, hotter than Malaysia.

    ReplyDelete
  8. wow! so beautiful. im so loving those photos.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Nestum Raisin Cookies ~ CNY 2020 麦片葡萄干饼干

There is a huge variety of cookies come every Chinese New Year and this time I'm sharing with you a very simple and easy to make Nestum Raisin Cookies.  The ingredients are very basic for any cookie recipe but the star ingredient is of course, Nestum.  Crunchy and crispy Nestum Raisin Cookies to serve your guests this Chinese New Year and I hope you will like it!



Nestum Raisin Cookies ~  CNY 2020   麦片葡萄干饼干
Ingredients
250 gm butter140 gm caster sugar280 gm self-raising flour1 egg yolk40 gm Nestum60 gm raisins1/2 tsp vanillaa pinch of saltMore Nestum to coatMethod Beat butter and sugar till creamy, add in the egg yolk and vanilla, mix well.Sift in the flour, add in the nestum and raisins.  Mix well.Pinch some dough about the size of a 20 cent coin, lightly roll onto some Nestum to coat and place onto a parchment lined baking tray, about an inch apart.Bake in a preheated oven @ 180 deg.C for about 10 to 15 mins.  Let cool for a minute before removing onto a wire rack to cool completely…