Ingredient Notes – Vol. 05 Nanyang
Mac Khen
Origin : Vietnamese Wild Forest
Province : Northwest Vietnam
Tasting Note:
Intense citrus scent, Warm woody tones and a Slight tangerine note.
Descriptions:
Its flavor similar to Szechuan peppercorns with the spice but a lot midler. Rounded by its tart flavor, it is suitable for pairing poultry and seafood, and even fruity desserts.
Cashew
Origin: Southeast Vietnam
Province: Binh Phuoc
Province: Binh Phuoc
Tasting Note:
Firm texture, Sweet, Robust, Rich, Buttery, and Crunchy flavor.
Descriptions:
Cashew can only be cultivated in the Southeastern region of Vietnam due to its specific soil conditions.
In this area, Binh Phuoc cashews are regarded as one of the finest cashew varieties. Vietnamese cashews typically have medium-sized kernels, not too large, but they are extremely firm, sweet, full, uniformly round, and substantial.
Shallots
Origin : Ly Son
Province : Quang Ngai
Tasting Note:
Sweet and Intense aroma.
Descriptions:
Lý Sơn shallots are a prized culinary treasure grown in the unique sandy soil of Lý Sơn Island, Vietnam.
Renowned for their exceptional quality, these shallots’ exceptional flavor and aroma have earned them the nickname “violet jade.”
Harvested at the end of each season, Lý Sơn shallots are painstakingly handpicked by local farmers. Their distinctive growth conditions contribute to their sweet, pungent taste and delicate texture, making them a sought-after ingredient in Vietnamese cuisine.
Chives
Origin: Tuy Hoa
Province: Phu Yen
Tasting Note:
Mild onion and garlic undertones with a Fresh, Grassy flavor.
Descriptions:
Phú Yên province is renowned for its exceptional chives, a key ingredient in the beloved local dish, “bánh canh hẹ”. Unlike chives from other regions, Phú Yên chives boast a unique flavor profile—delicate, slightly sweet, and with a subtle onion-like undertone. Grown in the province’s fertile soil and nurtured by the region’s distinct climate, these chives possess a vibrant green hue and a tender texture.
Phú Yên chives are harvested at their peak to preserve their freshness and flavor. They are widely used in various culinary applications, adding a distinctive taste to a range of dishes.
Sand Shrimp
Origin: Ca Mau
Province: Ca Mau
Tasting Note:
Sweet, Chewy, Juicy, and Fleshy texture.
Descriptions:
This is one of the best shrimp in Ca Mau province. According to the locals, the name “sand shrimp” due to its characteristic that is natural shrimp, cannot be farmed. Shrimp is born from the soil and will dissolve into the soil when it dies.
Sand shrimp has a moderate size, not as big as other types of shrimp, but its meat is chewy, juicy and fleshy. When it is still alive, the shell of sand shrimp is pale yellow, slightly opaque; upon being processed, sand shrimp has an extremely attractive red-pink color. This type of shrimp can be processed into various specialties such as dried shrimp, shrimp cake, shrimp paste.
Chili Powder
Origin: Lac Son
Province: Hoa Binh
Tasting Note:
Very Spicy with hints of Earthiness and Grassy-ness.
Descriptions:
Hoa Binh province is a chili-growing hotspot in Vietnam. Benefiting from ideal climatic and soil conditions, farmers in this region cultivate two chili crops annually, yielding an impressive 30-40 tons per hectare. Renowned for producing some of the nation’s most premium chili peppers, Lac Son has established itself as a premier source for this fiery spice.
Lac Son chili powder is crafted from these exceptional chili peppers, capturing their intense heat and complex flavor. The powder’s vibrant red hue and aromatic fragrance are a testament to the chili’s quality.
Fermented Tofu
Origin: ORYZ LAB
Ho Chi Minh City
Tasting Note:
Savory & Sweet with hints of Chilli and oil.
Descriptions:
Fermented tofu “Chao” is a kind of fermented tofu, is a very popular Vietnamese local food, especially in the center and the south.
For gourmets and locals, Chao has a special flavor, fatty salty and sweet all at the same time, to wake up all tastebuds. It is often considered as Asian cheese, as it has a molded skin like Roquefort or Camembert.
Honey
Origin: Buon Ma Thuot
Province: Dak Lak
Tasting Note:
Sweet in a pleasant way, with hints of Floral coffee aroma and Nutty finish.
Descriptions:
Renowned for its rich biodiversity, Buon Ma Thuot is a haven for bees.
This honey is crafted from nectar gathered by bees foraging on a diverse array of tropical flowers. This unique ecosystem imparts a distinct flavor profile to this honey, characterized by a complex blend of floral notes and natural sweetness.
Savor the pure essence of the Central Highlands in every spoonful.
Mam Tep
Origin : Gia Vien
Province : Ninh Binh
Tasting Note:
Salty, Umami-rich, with a Complex and Pungent flavor profile.
Descriptions:
About 40 kilometers from Yen Mac Village is Gia Vien District, an area surrounded by the three rivers – Boi, Day and Hoang Long, a land famous for its limestone caves and swamps. Thanks to its river network, Gia Vien residents have abundant tiny shrimp with which to make mam tep, Gia Vien shrimp paste is made pretty much the same way as traditional shrimp sauce, except that it is made from tiny shrimp.
The process is quite simple – thính, salt and water are added to shrimp, the mixture is then put into a terracotta pot within a month. The longer it is preserved, the higher the shrimp paste is quality.
Coconut Cream
Origin: Tam Phuoc
Province: Ben Tre
Tasting Note:
Smooth texture, slightly Sweet, Nutty flavor with no oily aftertaste.
Descriptions:
Ben Tre province is known as the coconut capital of Vietnam, boasting the largest and oldest coconut growing area in the country.
Apart from the food and beverages derived from coconuts, local people also utilise other parts of the coconut tree to craft household items and works of art. Coconuts are extensively cultivated in Tam Phuoc commune, Chau Thanh district, Ben Tre province, particularly famous for its green xiêm coconuts.
Made from 100% fresh and pure coconut, strictly selected from the high-quality coconut material area in Ben Tre.
Fermented Bean Sauce
Origin: ORYZ LAB
Ho Chi Minh City
Tasting Note:
Salty, Earthy, Sweet and Umami-rich.
Descriptions:
Fermented Bean Sauce is actually a by product of making soy sauce . Taucheo is salted, fermented soybeans, and used as an ingredient to add depth and an earthy saltiness to dishes in China, where it originates, it’s called huáng jiàng. In Indonesia, it is spelled tauco and in Korean, the paste is called doenjang.
White Pepper
Origin: Phu Quoc Island
Province : Kien Giang
Province : Kien Giang
Tasting Note:
Strong, Spicy character, Nutmeg notes and a Subtle acidity.
Descriptions:
A native of Phu Quoc island in Vietnam, The white pepper Phu Quoc is characterized by a fairly dark beige color, it is harvested just before the end of maturity which explains the exceptional size of its grains.
With a fragrance with animal stables and leather smells, it will raise your dishes with a score of nutmeg and a slight touch of acidity on the finish. Note that the white – Phu Quoc Mungo and its counterpart from Cameroon are considered the most precious of white peppers.
Dried Shrimps
Origin: Nam Can Town
Province: Ca Mau
Tasting Note:
Umami, Sweet, Taste of the sea.
Descriptions:
Recently, the Vietnam Record Association recognized Ca Mau dried shrimp as one of the top 100 Vietnamese specialties.
To get the perfect dried shrimp dish, farmers in Ca Mau province choose fresh and large-sized shrimps that add salt and spices during the boiling process. After the shrimp are cooked, sun-dried for about 2 days, then put them in bags and pound to remove the shell.