LEARN ABOUT HANOI'S CRAFT BEER WITH HOMIE BREWERY

The meeting between Brian & Thanh

Last weekend, we had a chance to meet up with Mr. Thanh, The owner of Homie Brewery, to discuss about craft beer in the past, present and future as well as the way led him to be one of the really first Vietnamese brewmasters in Vietnam. 

During our conversation, Thanh shared that "I used to work as an IT architect for many years until one day in 10 years ago, I lay on the floor, I asked my wife what should I do to try to make a better future. For a while after that he saw Hanoi Beer sign on the TV and I was thinking of an idea  to start up my own business". At first, he learnt about the beer by searching the internet and his foreign friends and then decided to open the Beer Temple. "It is always difficult for the beginning. we worked at the start of opening of the beer temple;  and nearly 6 months to 1 year, we only had a few clients to come to our shop. It was very hard to try to change the people mind but we made it and two years we were starting to be popular. Original shop was just take away, but the Hanoian clients change my shop to now what it is now today. Locals often come here for a company party, birthday party or even a friends meeting."

Beers at the Beer Temple

So the question that we wonder is where did Thanh leant about craft beer?

During 80s-90,  when he grew up, everything that we had in Hanoi is Bia Hoi Hanoi (fresh Hanoi beer) or some imported beer like Czech beer or Czech style and people had no idea about craft beer. follow up our question, Thanh answered: "4 years ago, I travelled to Saigon and met up with friends. They offered me to try some craft beers. For the first taste of craft beer, I felt in love with it from the bottom of my heart.Then came back to Hanoi, I tried to learn as much as I can about the craft beer. A while later, I decided to order the systems to set up the brewing. Almost one year after that I founded my first child Hanoi IPA. To make this first beer I have tried with 5-6 different recipes and finally I made it. This was the most happy day in my life."

The first Hanoi IPA

Thanh shared: "Beer’s in my blood, no seriously. It started out of love. I wasn’t really business-minded with the brewing, it was just something I enjoyed doing. It meant that I am working with my passion and my happiness". 

After 3 years of brewing, Homie always has 2 craft beer on tap: Hanoi IPA- an American IPA and Cam Wit. He also brew some seasonal craft beer like strong beer in the winter time to help curb the cold. 

Thanh spoke in his big smile: "I do think that I'm a lucky guy beacause I always have a big support from my wife (my big boss). She is always by my side, supports and encourages me from the beginning till now and in the future!". 

A Taste of Hanoi would like to say thank you so much to Thanh for such a great sharing! We do hope that you will have such a great development and be successful in their business as well as changing people mind and thinking about craft beer here in Hanoi, Vietnam.

This post made by A Taste of Hanoi, a tour operation base in Hanoi. We are running The Original Craft Beer Tour of Hanoi; Food Walking Tours; Motorbike Tours and One Night Tour in Hanoi. To learn more about our tours please visit:

www.atasteofhanoi.com

https://atasteofhanoi.com/tour/craft-beer-tour-hanoi/

EXOTIC VIETNAMESE FOOD ( Part 1)

We have introduced to everyone about a lot of tasty and lovely Vietnamese food from our A Taste of Hanoi facebook, blog and website,...Today, we bring to you to a different part of our cuisine, something more adventure and unique "Exotic Vietnamese food". If you ever come to Vietnam, please have a try at least one of them because something doesn't kill you will make you stronger!

1. Chả Rươi or Water Worm Cake in Vietnamese

In Vietnam cuisine, Cha ruoi is not available all year round. Ruoi is a type of sand worm that can only be found from the end of September to the middle of October. The short season is why Hanoians regard cha ruoi as a special but expensive gift from nature. The sand worm doesn’t live in Hanoi – it lives in the mangroves and wetlands along the coast. 

In the capital, cha ruoi is a delicacy this time of year – the delicious smell of it cooking is very pervasive, a temptation to passers-by. The combination of fried ruoi and egg isirresistible. It is usually served with vermicelli, salad and fish sauce.

Chả rươi is the meat of a type of worm found close to the shore, particularly in low-tide conditions. They are only available for a month at this time of year, and stalls often pop-up specialising in this before disappearing for the rest of the year. The worms (sometimes referred to as fly eggs) are often cooked into an omellete or mixed with ground pork into a patty and fried.

2. Coconut Worm or Đuông dừa in Vietnamese

Duong Dua is one of the specialties in Vietnam; for many people, however, seeing the fat worms crawling about is enough to give the creeps let alone put into one’s mouth.

Duong Dua is a form of beetle larvae. After the breeding season the beetle usually chooses the healthy coconut, pierces a hole on top and lays the eggs in it. After the eggs hatch, the larvae grow by eating the young shoot of the coconut tree until the tree is pierced through.

Although the coconut is spoiled by Duong Dua, the worms are delicious and are a delicacy in the coconut land of the Mekong River delta. Duong Dua is a harmful species and breeding them is prohibited. Consuming them is believed to enhance men’s sexual abilities. One kilogram of Duong Dua usually costs 500.000 Dong (about 23 USD); out of season the price is even higher.

3. Duck embryos or Trứng Vịt Lộn in Vietnamese

Trung Vit Lon is made from duck eggs when the embryo has developed into shape but not hatched for certain reasons. Trung Vit Lon is processed in many ways such as boil, fried with tamarind. It is one of the most popular dishes in Vietnam and considered a nutritious but scary food when the egg is opened revealing a full small duck with hairy parts.

Trung Vit Lon is sold in every street of Vietnam from rural areas to alleyways. Just a small table, some chairs and a pot of boiled eggs or just by the vendors by walking around and the shop is ready to serve. The Vietnamese have a habit of eating Trung Vit Lon in the morning or late evening.

This is an affordable dish that is delicious and nutritious for locals. For many international tourists, however, it is a horror when they see the Vietnamese eating Trung Vit Lon.

4. Blood Pudding or Tiết Canh in Vietnamese

Tiet Canh is a popular dish of Vietnamese people. It is processed in different ways. Tiet Canh is made from animal blood, fresh after slaughtering, coupled with light fish sauce or salt water, thoroughly stirred with chopsticks and mixed with minced meat, spring onions, and groundnut so that the blood coagulates.

After boiling the meat, the cook cuts some cartilage, gizzard, tripe, chopped into small bits and put in a bowl. The substance on the surface of the blood is brushed off, then some broth is mixed with blood and gently and quickly sprinkled on the dish.

Tiet Canh is popular and can be found easily at road side restaurants in Vietnam. Despite its tastiness it can make you shiver when you see it.

This experience is made by A Taste of Hanoi. Please visit our website and social media for more information about our tours in Vietnam:

 https://atasteofhanoi.com/

https://www.facebook.com/TasteOfHanoi/

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PHỞ HÀ NỘI

PHỞ HÀ NỘI

Today, we will bring you to Hanoi, Vietnam to try one of the most well- known Hanoian dish called " Phở". Most locals here often wake up there new day by a bowl of simple, delicious and healthy Phở. 

Where people go to get the best Pho in Hanoi? 

If you really want to get the best Phở in Hanoi, don't expect to a beautiful and expensive restaurant! Everything you should do is left your hotel and ready to explore some local family own food restaurants, where you can see many people are sitting on little plastic stools and enjoy their Phở.

 Local are having Pho along the sidewalk

People are waiting to order their Pho

What is a good Phở?

-  Firstly: the broth has to cook for many hours together with a load of different ingredients and enough that mount of time. Also, the chief has to take off the foam very often to make the broth as clear as possible but all the flavors have to be there.

- Secondly: the meat is cut in big and very thin slices to make sure that it's really tender 

- Thirdly, the noodle is as smooth as silk and has be daily made from the locals.

Phở is served with fresh spring onion on top... It’s savory, piping, appetizing and flavorful! 

So how the local have Phở?

Before having Phở, we often add some rice vinegar with garlic, some lime and few slices of fresh chilli and then we enjoy our food.

Where we have Phở?

There are some good places that you can try the best Phở in Hanoi:

1. Phở Thìn at 13 Lò Đúc, Ngô Thì Nhậm, Hai Bà Trưng, Hà Nội

2. Phở Bát Đàn at 49 Bát Đàn street, Hoàn Kiếm, Hà Nội

3. Phở Sướng at 24B Trung Yên Lane, Đinh Liệt street, Hoàn Kiếm, Hà Nội

4. Phở 10 at 10 Lý Quốc Sư street, Hoang Kiếm, Hà Nội

If you are ever in Hanoi, stop at one of these Pho place “ Keep Calm and Eat Phở” 

Made by A Taste Of Hanoi