Hanoi Holiday Harmony: A Vietnamese Christmas Banquet

1. Starter: Gỏi Cuốn (Vietnamese Spring Rolls)

• Description: Fresh and healthy spring rolls wrapped in rice paper with shrimp, herbs, and vegetables.

• Ingredients:

  • Rice paper wrappers

  • 1/2 lb cooked shrimp, halved

  • Rice vermicelli, cooked

  • Lettuce leaves

  • Fresh herbs (mint, cilantro, basil)

  • 1 cucumber, julienned

  • 1 carrot, julienned

  • For the dipping sauce (Nuoc Cham):

    • 2 tablespoons fish sauce

    • 1 tablespoon sugar

    • Juice of 1 lime

    • 1 clove garlic, minced

    • 1 chili, minced

• Method: Dip rice paper in warm water until soft. Lay on a flat surface, place lettuce, herbs, vermicelli, carrot, cucumber, and shrimp. Roll tightly. For sauce, mix all ingredients with 2 tablespoons of water.

2. Main Course: Chả Cá Lã Vọng (Grilled Fish with Turmeric and Dill)

• Description: A famous Hanoi dish featuring grilled fish marinated in turmeric and served with dill.

• Ingredients:

  • 2 lbs white fish fillets (like catfish or tilapia)

  • 2 tablespoons turmeric powder

  • 2 cloves garlic, minced

  • 2 tablespoons fish sauce

  • 1 tablespoon sugar

  • 1 bunch fresh dill, chopped

  • 1 bunch green onions, chopped

  • Vegetable oil

• Method: Marinate fish in turmeric, garlic, fish sauce, and sugar for 1 hour. Grill or fry until cooked. In a pan, sauté dill and green onions in oil. Serve fish topped with dill and onions.

3. Side Dish: Bún Riêu (Crab and Tomato Noodle Soup)

• Description: A flavorful and aromatic soup with crab, tomatoes, and rice noodles.

• Ingredients:

  • Crab paste in soybean oil

  • 4 tomatoes, quartered

  • 1/2 lb shrimp, peeled and deveined

  • 4 cups chicken or seafood broth

  • 1 tablespoon tamarind paste

  • Rice vermicelli, cooked

  • Fresh herbs (cilantro, basil)

  • Bean sprouts, lime wedges for serving

• Method: Sauté crab paste, add tomatoes and cook until soft. Add shrimp and broth, bring to a boil. Stir in tamarind paste. To serve, place vermicelli in bowls, pour soup over, and top with herbs. Serve with bean sprouts and lime wedges.

4. Salad: Nộm Đu Đủ (Green Papaya Salad)

• Description: A light and tangy salad made with shredded green papaya.

• Ingredients:

  • 1 green papaya, shredded

  • 1 carrot, shredded

  • 1/4 cup fresh lime juice

  • 2 tablespoons sugar

  • 2 tablespoons fish sauce

  • 2 cloves garlic, minced

  • 1 chili, minced

  • Roasted peanuts, crushed

  • Fresh herbs (mint, basil)

• Method: Mix lime juice, sugar, fish sauce, garlic, and chili. Pour over papaya and carrot, toss well. Garnish with peanuts and herbs.

5. Dessert: Chè Bắp (Sweet Corn Pudding)

• Description: A sweet and comforting dessert made with corn and sticky rice.

• Ingredients:

  • 2 ears of corn, kernels removed

  • 1/2 cup glutinous rice, soaked for 1 hour

  • 4 cups coconut milk

  • 1/2 cup sugar

  • Pinch of salt

  • Toasted sesame seeds for garnish

• Method: Cook glutinous rice in coconut milk until tender. Add corn, sugar, and salt, cook until thickened. Serve warm or chilled, garnished with sesame seeds.

6. Beverage: Cà Phê Trứng (Vietnamese Egg Coffee)

• Description: A unique Hanoian coffee, rich and creamy with an egg yolk foam.

• Ingredients:

  • 2 egg yolks

  • 3 tablespoons sweetened condensed milk

  • 1 cup strong Vietnamese coffee, brewed

  • Sugar to taste

• Method: Whip egg yolks with condensed milk and sugar until fluffy. Pour hot coffee into cups. Top with a dollop of egg foam. Stir gently before drinking.

This Hanoi Christmas dinner spread presents a delightful array of Vietnamese dishes, perfect for a festive and sophisticated celebration, embodying the rich culinary traditions of Hanoi.