Hotel Grand Saigon introduces variety of local specialties

Hotel Grand Saigon introduces variety of local specialties

By Hoang Dong

My Tho-style noodle soup – PHOTOS: COURTESY OF SAIGONTOURIST

HCMC – The five-star Hotel Grand Saigon, a member of Saigontourist Holding Company, is bringing guests a wide range of specialties from different parts of the country.

Dak Lak-style noodle soup

Originating in the Central Highlands province of Dak Lak, the dish is made from noodles cooked with meat from heo toc, a species of small-size pig popular in the Central Highlands. The noodle soup is served with fresh lettuce and herbs cut into small pieces.

My Tho-style noodle soup

The dish has over 100 years of history. What makes this noodle soup special is the noodles are made from rice grown in Go Cat on the outskirts of My Tho City in the Mekong Delta province of Tien Giang.

Pig bones are well cooked to make the broth for the dish, which is added with minced pork and some special spices when served.

Nghe An-style eel soup

Eel soup is a specialty of Vinh City in the northern central province of Nghe An. The dish is commonly served with fried bread and is perfect on winter or cold days. The hot soup with the spiciness of chilies and the aroma of herbs will warm diners up.

Nghe An-style eel soup

Banh gia Go Cong

Banh gia (gia cake) was first made 100 years ago in Go Cong District, Tien Giang Province. The dish is made from fresh ingredients, with rice flour being the crucial ingredient. Those who want to make it need cooking skills.

Banh gia is commonly served with xoi vo, a special type of steamed sticky rice, at wedding parties or other special occasions.

Banh gia and xoi vo Go Cong

Go Cong rice noodle sheets with grilled pork

Banh hoi (rice noodle sheets) are made from very thin noodles. In the southern region, the dish is topped with chopped green onion and melted lard, and served with fresh lettuce, herbs and banh trang (rice paper).

Go Cong-style pig's offal congee

This specialty is made from roasted rice cooked in water and pig's offal stir-fired with chopped lemongrass.

The dish is served with fish sauce. Diners should add lemon juice, pepper, chilies and bean sprouts.

My Long noodle soup

My Long noodle soup is a specialty of Ben Tre Province in the Mekong Delta. The dish is made from noodles, ham, pâté and pork ribs. The broth is prepared by stewing pig bones with special ingredients.

Bean sprouts, sliced chilies, lemon juice and soy sauce are added to make a perfect bowl of My Long noodle soup.

Built in 1930, the Hotel Grand Saigon is one of the oldest hotels in HCMC. With French colonial architecture, a great view of the Saigon River, a convenient location, 251 rooms and suites, and bars and restaurants capable of accommodating more than 1,000 guests, the hotel is perfect for guests coming to the city for leisure travel or business.

The Hotel Grand Saigon is located at 8 Dong Khoi Street, District 1, HCMC.

Tel: (84-28) 3915.5555

Email: info@hotelgrandsaigon.com

Website: www.hotelgrandsaigon.com