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Taste Vietnam by Ms Vy
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Bringing passion for Vietnamese cuisine to the World
Bringing passion for Vietnamese cuisine to the World

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Celebrate the New Year in style at Morning Glory Signature or Cargo Club Café & Restaurant. Both venues will be serving a special festive menu. Limited spaces so book now to avoid disappointment. http://ow.ly/i/BDZE6
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With Christmas just around the corner we have several options for dining over the festive period. Both Cargo Club and Morning Glory Signature will be offering Christmas dinners (on Christmas Eve and Christmas Day). Meanhwhile there will be a Cocktails Evening at Maison Vy's 'Le Picnic Café'.
All venues are expected to sell out quickly so please book early to avoid disappointment (and receive a 10% discount). http://ow.ly/d/77mB http://ow.ly/d/77mDhttp://ow.ly/d/77mE http://ow.ly/i/Bh8NH http://ow.ly/i/Bh8NP
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The 10 international chefs participating in the first International Cao Lau Challenge are welcomed to the event by Ms Vy and HappyK of Hoi An Culinary Events. http://ow.ly/pr4v30cxywK
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International Cao Lau Challenge
The first International Cao Lau Challenge (ICLC) takes place 12-14 June 2017. Organised by Hoi An Culinary Events - the organisers of the Hoi An International Food Festival - the event aims to reimagine Hoi An’s signature dish for the 21st century. 12 international chefs will create their takes on this classic dish.
While the recipe and techniques for making are thought to be more than 100 years old, the exact origins of Cao Lau are not known. Popular opinion has it that it has a mixture of Chinese, Japanese and Vietnamese roots - an easy assumption to make when considering the main ingredients (Chinese Char Siu, thick Japanese udon noodles, Vietnamese herbs and French-style croutons). Furthermore, given that around the time it was developed, Hoi An was still a bustling commercial hub with traders from all over Asia, it makes sense that a dish born out of this melting pot would have characteristics of all these cuisines.
What is clear though is that Cao Lau is a Hoi An staple. The exact recipe and technique for making the special noodles, which are said to be made with water drawn from Hoi An’s Ba Le Well, and given their characteristic colour by using ash from wood found on Cham Island, is a closely guarded secret known only by a handful of people from a family in Hoi An. As a truly authentic Cao Lau can only be found here in the city, it is always at the top of any visitor’s list of ‘things to eat’. http://ow.ly/5ZeR30bAwrz
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The First International Cao Lau Challenge,While the recipe and techniques for making are thought to be more than 100 years old, the exact origins of Cao Lau are not known. Popular opinion has it that it has a mixture of Chinese, Japanese and Vietnamese roots - an easy assumption to make when considering the main ingredients (Chinese Char Siu, thick Japanese udon noodles, Vietnamese herbs and French-style croutons). Furthermore, given that around the time it was developed, Hoi An was still a bustling commercial hub with traders from all over Asia, it makes sense that a dish born out of this melting pot would have characteristics of all these cuisines.
What is clear though is that Cao Lau is a Hoi An staple. The exact recipe and technique for making the special noodles, which are said to be made with water drawn from Hoi An’s Ba Le Well, and given their characteristic colour by using ash from wood found on Cham Island, is a closely guarded secret known only by a handful of people from a family in Hoi An. As a truly authentic Cao Lau can only be found here in the city, it is always at the top of any visitor’s list of ‘things to eat’.
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Famous Australian celebrity chef Elizabeth Chong hosts her Gourmet Club dinner at House of Hoi An. Ms Vy was there to cook some fabulous dishes for the VIP guests.
http://ow.ly/RBNN30bnJkz http://ow.ly/i/uq4eu http://ow.ly/i/uq4eB http://ow.ly/i/uq4eI http://ow.ly/i/uq4eO http://ow.ly/i/uq4eW http://ow.ly/i/uq4f8 http://ow.ly/i/uq4ff http://ow.ly/i/uq4fo http://ow.ly/i/uq4fu
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Ms Vy invites you to Vy’s Kitchen - a contemporary dining experience in a relaxed and comfortable ambience, and the latest venture from her Taste Vietnam Group.
This chic & stylish restaurant offers a carefully curated menu of outstanding dishes, each a favourite in Ms Vy’s own family and all made with only the finest premium ingredients. Almost all of the dishes are delicacies only served on very special occasions to honoured guests - from unusual and interesting to weird and wonderful. Combined with this, the option to select your own wine from our well-stocked cellar comprising ‘old’ and ‘new world’ wines.
The location itself boasts possibly the finest view of the Thu Bon River, the picturesque river frontages, and Hoi An’s iconic Japanese Bridge. Vy’s Kitchen is one dining experience you must not miss while in Hoi An.
For bookings, call 0235 3959 222, or visit in person at 41 Nguyen Phuc Chu, An Hoi Islet. Please note that seating is limited so we suggest booking at your earliest convenience. http://ow.ly/Xo1k30b2WIy http://ow.ly/i/u2taA http://ow.ly/i/u2tbS http://ow.ly/i/u2tVO
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Ever wondered why the Cao Lau noodles you tried making at home didn't taste like ours? You need one of these! If you don't have one, come down to Vy's Market Restaurant to see how they should taste.
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Traveller Magazine publishes "Seven dishes you must try in central Vietnam" by Ms Vy
Read more: http://ow.ly/xXfB309Q6vC
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House Of Hoi An At The Langham
30 Mar Dinner
Between 6pm until 10pm on Thursday 30 March, Melba Restaurant will team up with House of Hoi An’s legendary Ms Vy for one night only to kick off the Melbourne Food and Wine Festival. The menu aims to introduce diners to freshly and expertly prepared Vietnamese dishes and provide an insight into life in Vietnam. Adults $89.00 each, children between the ages of 4 and 12 dine for $44.50. Bookings must be made by contacting 1800 641 107.
http://ow.ly/t8oS309Ifrr
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