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

Scallion Oil Chicken ~ 葱油鸡

From Spring Onion pancake , I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving, Scallion Oil Chicken ~   葱油鸡 Ingredients 2 whole leg chicken, approx 600 gm 4 to 5 stalks of spring onions Ginger, sliced and minced 1 Tbsp Shaoxing wine 6 Tbsp vegetable oil Light soya sauce, salt and a bit of sugar to taste Method Season the chicken with some salt, set aside. Cut out the spring onion bulbs, some to put in the pot and some to make the oil. Chop up the rest of the green part of spring onions. Add the minced ginger into the chopped spring onions, add some salt, mix well. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt. Once boiling,

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle. I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more! Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually ,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwr

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.