I AM VIETNAMESE

People ask me “What IS Sevens?” Sevens… the Hong Kong Sevens… is an annual weekend of drunken debauchery with grown ass adults in costumes screaming and yelling and singing and once in awhile.. the occasional rugby match! 24 nations competing …matches back to back…. it is THE biggest sporting event in Hong Kong each year. But I still find it amazing how many people dress up! And it’s usually not just random outfits you throw on… it’s a planned event. Groups get together and sort their ideas out and you see hoards of themed groups everywhere. This being the first time truly participating.. (my first time was …. like any ol rookie not knowing better… came dressed as a normal civilized adult)… we were Farmville!! Of course there are a slew of unique ideas… from Angry Birds to Street Fighter to Black Swan? Yes grown men in black leotards and a tutu…. very disturbing. 

Now I just couldn’t put on a normal chicken outfit and be content…. so I add that Vietnamese touch to it and voila! Vietnamese Chicken! :P (Good thing too since I did run into a gang of people wearing the same outfit!) You have to love Hong Kong….. $20 USD gets you a whole chicken outfit!! This place is CRAZY I tell you.  If you have to plan a trip to Hong Kong, come during the Sevens time… usually the last weekend in March.  You will be in for the time of your life! Guarantee it! In true Kimson fashion, I went all out and had this on when I left my door.  Walking through the streets of Hong Kong and the MTR (subway system here) was fun! I saw people drop their utensils at their table as I walked past restaurants …. oh I wish I took a picture of myself at McDonald’s as I ordered the Chicken McNuggets!

So here are my two good friends Vlad and Jessica in their M&Ms gear! Their group was all decked out in all the colors!

The South Stand…. what is it? it’s the South end of the stadium…. that’s all… what makes it so special?? well if you arrive in the middle of the day like we did.. it takes about 1-1.5 hours to queue up just to get in for starters.  Oh let’s not forget .. it’s an 18 and up section only!! Why you might ask? Know what you are getting yourself into when you step foot into the South Stand. Beer jugs are not allowed in here anymore… as empty beer jugs are thrown around in the past now are replaced with semi empty cups of beer. (the Vietnamese hat came in VERY handy for this) Drunken brawls are likely. I learned the lesson the hard way (as I usually do) not to wear new shoes!! The stands are FLOODED with beers, cups, wet newspapers and magazines and just crap everywhere. To my southern California fans… this is the Electric Daisy Carnival sans the ecstasy, techno music, teenagers and half naked people raving their minds away.  Instead its beers beers beers, hip hop and rock music and crazy adults in crazy outfits. From watching American football and buying beers at $10 USD a bottle to $12 USD for a LITER of beer here? I was loving it!

There’s Blanka…. the rest of the Street Fighter gang was about somewhere.

This guy’s smurfing away on his phone… would have loved to seen a Smurfette.

I like Purple Crayons…..

Wonder Women…. not so wonderful…

the German Beer Fraulein…… come to think of it… she never brought beers for anyone!!

Harry Potter and Waldo… one of the few random people passed out in the South Stands…. and it IS kinda hard to do that when everyone’s jumping up and down and dancing and throwing their beers around. Kudos to this chap for doing so!

and THAT is how you do Hong Kong Sevens…. with great friends and lots of booze!!

One month from now, I’ll be spreading the love of Vietnam to TWENTY of my friends as we embark on an epic, drunken, memorable, gastronomical 4 days in Saigon and Nha Trang!!! We’ll be hitting up the hot spots and I’ll be posting my reviews and tips as we go so come back and see what happens when we charter our private diving boat, take over the Sailing club, and zip through Nha Trang on our scooters!! Oh wait.. did I forget to mention the slew of live Uni I’ll be devouring throughout this trip? Oh yeah… bring on Easter in Vietnam!!

Just a reminder to my very small fanbase here… spread the word.. follow me on twitter and/or facebook and one lucky contestant from each site will win a free flight to Saigon, Vietnam!!!!!!!! Yes… free means you don’t pay for that big mechanical machine that zips through the skies!!! So spread the word and retweet and do what you have to do… those who promote?? You’ll be rewarded!!!

Recently I came across this movie from a posting of my cousin Linh.  Now how did I never hear of this movie before…. this is a GREAT romantic comedy movie and truly a display Vietnam’s progressive cinematic abilities.  Directed by Charlie Nguyen (who has done a number of great movies so far) and starring a beautiful actress by the name of Kathy Uyen and yes… that IS the Dustin Nguyen.  For those of you my age, you all know him… close your eyes… think back a decade…or two.  No? Nothing? Maybe this will help…

Does this help? That’s right our lil 21 Jump Street star has really gotten old but still a great fit for this movie.  I really enjoyed the soundtrack to this movie especially the song by Antoneus Maximus “You So Dep” (meaning you so pretty!). Cracks me up being Vietnamese and hearing that but still very catchy. The movie is subtitled in English and I think it’s a great movie for anyone to watch if you are into romantic comedies.

The movie takes place primarily in Nha Trang, Vietnam.  Beach resort north of Saigon (which makes me look forward to my upcoming vacation even more).  The movie is full of humor as the bathroom clerk Dung goes on an adventure to follow his heart… ending up working as a driver for this flamboyant gay wealthy guy on business in Nha Trang.  I could not stop laughing at his antics nor believe what Dustin would do to earn a paycheck in this movie (if you’ve seen it you know what I’m talking about.. the “pool scene at the party”) Wow. Speechless.  I would have preferred a bit more detailed ending but that’s just me. 

I was surprised to see Dustin’s brother Johnny play a cameo in the movie. I’m a big fan of his films since The Rebel.  Here’s a fact for you all - everyone in world has seen Johnny Tri Nguyen in the movies…well almost everyone…. stunt actor for Spiderman in Spiderman 2 AND the Green Goblin. He is supposedly playing a real role in the upcoming X-Men: First Class movie. Looking forward to it Johnny!

SYNOPSIS: Fool for Love (De Mai Tinh) follows the travails of earnest bathroom clerk Dung (played by Dustin Nguyen) as he falls in love and quits his job at a five-star hotel to pursue the affections of a beautiful lounge singer, Mai (played by Kathy Uyen). The problem is, she’s already being chased by a wealthy real estate tycoon whose willingness to employ her depends on her willingness to date him. Comedy ensues as the penniless clerk, in order to finance his pursuit of love, is forced to shack up with a very rich but very gay businessman named Hoi (in a hilarious performance by Thai Hoa) looking for male companionship. Through it all, boy and girl are both tested as they find themselves in the same predicament – having to choose between true love and financial security. Faced with unexpected choices, will love prevail in the end?

All in all, I rate this movie simply as this… I would buy this on a Bluray and watch it again. Sadly I bought this the day it came out on DVD because Vietnamese movies just aren’t there yet to be produced on Bluray!

We’re about 5 weeks away before the most EPIC trip ever. Somehow I’ve been able to finagle 20 of my good friends and dodgeball teams to a trip to Nha Trang for a 3 day scuba diving excursion!!  Vinpearl? Zipping around in mopeds? Sailing Club? just pure utter chaos!! Should be a great trip… stay tuned here for the details and of course… the Nha Trang reviews and tips!

What’s the first thing that comes to mind here? I’ll give you a hint… these are the components you need to make Cha Gio (also known as Vietnamese Egg Rolls). Well… maybe not in your case… but in my world where I believe to eat well, one must share it with his friends? So here are the ingredients pictured to feed an army… or a small party and everyone gets to take home leftovers!! ah don’t fret because I will be giving the recipe in a much smaller dosage!! This is also a great fun dish to make amongst friends while having a good beer or two! An egg roll rolling party… it sure would beat doing this all by yourself right?

Cha Gio is a great appetizers served hot and fresh wrapped in lettuce, or cut into pieces and spread over a bowl of rice noodles, veggies, and fish sauce. We’ll get to that later as that will be the reward after all right?

Cha Gio is a fairly simple recipe requiring ingredients found in most Asian supermarkets.  But I’ll start by pointing out two things I find most people get confused or not too familiar with. The fungus and the vermicelli noodles: The fungus is simply a type of dried mushroom but usually is called Chinese fungus or black fungus.  Regular mushrooms would cut the cake here so try and get the fungus. Secondly, vermicelli noodles… aka bean thread. This is not the same as rice noodles, rice vermicelli or anything of that sort so make sure you get the clear looking noodles at the store. If all else fails? Show them the picture below!

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Let’s get down to business. Ready to make your grocery list and head out to the store? Here is the typical recipe however, as you can see I’ve omitted a few things (ok fine one thing…. I’m not a fan of carrots but hey I upgraded by adding crab!!)

Makes about two dozen egg rolls:

1 lb ground pork
1/2 to 1 lb shrimp, minced by hand
1-2 packages spring roll or rice paper wrappers
1 small pack of bean thread vermicelli
1 cup dried black fungus mushrooms, soaked and sliced
1 large onion, minced or grated
1 or 2 carrots, peeled and grated (let’s omit this if you hate carrots too)
1 egg, beaten
1 cup of crab meat (fresh if possible, but imitation crab will suffice)
1 tsp salt, adjust to taste
1 tsp sugar, adjust to taste
1 tsp black pepper, adjust to taste
2 tsp nuoc mam (fish sauce) adjust to taste

First let’s prep the bean thread and the fungus. Put them in two bowls filled with warm water for about 20 minutes or so until they have been fully re-hydrated.  Next, using scissors, cut the thread up so it will mix well and will fit nicely as part of the mixture to be rolled up into an egg roll. Drain both the bean thread and the fungus thoroughly.  Slice the fungus into thin strips and set this aside.

Take all the ingredients above except the wrapper (including the fungus and bean thread) and mix them in a giant mixing bowl.  This is where it gets messy. If you have your friends over? Have them do this! Get your hands in there and mix this up real well! Taste to see what you need to adjust (and if you aren’t looking to get sick? Take a small piece and pop it in the microwave and see you it tastes)

Looks good? Let’s get this party rolling… Plop this big bowl of mixture in the middle of the table.  Break out the spring roll wrappers and get your friends rolling.  Now before you start let me point out that most spring roll wrappers will come frozen so have this at room temperature by the time you begin rolling.

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Start with a good spoon full of the mixture towards the lower half of your wrapper.  Have the wrapped positioned in a diamond like setting because the next thing is to take the bottom tip and flap it over the mixture.  The left and right will follow suit… the roll away slowly.  Try to make it as tight and tucked as possible.  A good tip here is to have a bowl of broken egg yolk handy.  Dip your fingers in it then seal the roll like you would with an envelope.  Tada! The hard part is over!

Keep rolling and soon you’ll have enough to have someone start deep frying this away while the rest of the party continues on until there is no more mixture left!

Here you see I have my friends making egg rolls like a factory! (Except for Vince… he’s “supervising” while he drinks his beer)

Now as you are frying the egg rolls away? Begin to boil a pack of rice sticks if you would like to feast your hard work over a bowl of noodles and veggies. You’ll find rick sticks are very common in any Asian grocery store.  Just don’t over cook them.

Now this is the result of all your hard work…… or your friend’s hard work! (I should say THANKS to Joe, Julie and Constance for their efforts because it was a delicious meal in the end).  Grab some lettuce and wrap up a hot fresh egg roll.  Dip it in some already mixed Nuoc Mam (Vietnamese Fish Sauce for Dipping) and you are set to go.  Here’s a tip for you.  Don’t dip this in Fish Sauce… pure fish sauce is just too strong… search for Nuoc Mam Pha San in your Asian stores.  It’s a challenge but if you can, its already premixed for you and will save you the trouble.  If you are still up for it? (and I have failed miserably many times … my mother when she comes visits redoes my batches of fish sauce) Here is a quick recipe:

• 1 part lime/lemon juice. Vinegar has also been known to be used in a pinch
• 1 part fish sauce (nước mắm)
• 1 part sugar
• 2 parts water

After all that? You should have a bowl in front of you that looks something like this.

And if you are able to prepare this dish successfully? Your egg rolls or your bowl of noodles and egg rolls will not be the only indication of your conquest…. take a look at your friends and see :)

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Bon Appetit

Now this was one of my latest discoveries thanks to a tip from my friend Casey.  She had mentioned of a place known for their crab egg rolls but she had never been there.  A local favorite I heard….. time for a new adventure!  I did some digging around and found the address.  When I got there, I knew instantly this was the spot to be and the type of restaurant I prefer when I’m in Vietnam.  If you truly are a gastronomically inclined individual, you’ll understand that the local joints are usually the most authentic and best food spots.  I don’t believe in the doormen, cloth napkins, silverware, waiter pouring my water, blond haired blue eyed patrons out numbering the locals type of restaurant.  Give me a plastic chair, geckos running around on the ceiling, table next to the parked mopeds, pray you get a clean fork restaurant any day of the week!

This was a bit different then the places I’ve been to in the past.  Their outdoor seating area seems to be in use after hours.  Meaning when the businesses next door closes for the day, the tables come sprawling out.  It’s interesting sitting there in front of someone’s place of business eating and making a mess – glad it’s not my office. Not sure how I’d feel everyday walking into work through a layer of crab stench.  This place was hectic and blatantly obvious that organization and order was not in their employee handbook.  Then again, it was Tet and it seems service goes out the window during this week as most employees take off to spend it with their families in the countryside.  So any restaurants daring to open to feed the masses hire whatever last minute help they can get.

We ordered the Chả Giờ Cua (Crab Eggroll) right off the bat.  If my memory serves me right, it was roughly $4 USD a plate.  It was obvious that it was the most popular dish… that and everyone around us had a plate or two. As Craig and I were waiting for our friends Case and Ryan, I tried really hard to relish in each bite slowly as it was truly orgasmic.  The crab was fresh and plentiful as they did not skimp out on each eggroll here.  The flavor and taste was something I don’t think I ever had before. So as I finished one roll… then another.. then another.. I shrug my shoulders and thought.. too bad.. they’re and we can order more!

We went on to order the soft shell crabs which were decent, the tamarind crab claws (definitely would not recommend this one as the taste was just off).  One of my other two favorite dishes were the Cơm Chiên Cua (Crab Fried Rice) and Miến Cua (Crab Noodles). The crab noodles dish is also their other local favorite dish here comprising of bean thread noodles (also known as cellophane noodles) and crab. Just writing this up and looking at the picture is making my mouth salivate. The fried rice was just as extraordinary!!!

The Cua Nướng (Grilled Crab) was the priciest dish in the house at 480,000 dongs ($22 USD).  The meat was good, it was fresh, but just messy and I think I would have preferred to have stayed clean since we were heading out to the clubs after this. J

I’m sitting here eating this and wondering.. “Hey Anthony Bourdain! Why haven’t you been here yet!?!” Sure a lot of the places I go to have been because Anthony Bourdain has paved the road less travelled a bit easier in the city of mopeds but is it possible he simply dropped the ball Quan 94??!  I’m sure he’ll be here soon… This was a great success and a new place to add to my arsenal of food joints to take my friends to when they visit Saigon.  

Quán 94 : 94 Dinh Tien Hoang : DaKao Ward : District 1

+84 (0)933860033

First off, not many know that this is the same place as Quan An Ngon but the owner recently changed the name and moved to a much more spacious location.  So if you are looking for Quan An Ngon? This is it.. now Nhà Hàng Ngon. What IS Nha Hang Ngon and what is all the hype? Ever go to a foreign city and see all those street foods and vendors roaming around the city? Ever want to try them all or didn’t know where to begin? Maybe you were a bit precarious as to what stomach ailment you’ll receive the next morning? Well… put your Pepto Bismo away because you are in luck.  The owners of Nhà Hàng Ngon came up with a brilliant idea .. what happens when you round up the city’s BEST food hawkers and put them under one roof…. preferably a cleaner more sanitized roof? You get the best dishes from the north to the south at AMAZING prices and I do mean AMAZING! Let’s get down to it shall we?

The restaurant is surround by these former street vendors who still focus on their specialties.  You can walk around the perimeter and still see signs of their dishes from Banh Xeo (Vietnamese Crepes) to Bun Oc (Escargot Noodles) to Pho. The menu is vast and it can easily fulfill anyone’s taste buds.  There’s so much character here with in this French-Vietnamese Colonial establishment.  Throw the chaotic ambiance and great service, you’ll wonder why you never came here sooner. 

I usually tend to take my 1st time guests to Saigon here because it’s easy to try half a dozen or so dishes and sample the amazing gastronomical delicacies of Vietnam for pennies to the dollar. I remember one trip where I brought a party of five here… 12 dishes and 3 rounds of beers later, the bill totaled only $30 or so US dollars. Only in Vietnam….

Every meal should start off with a cold beer.  I’m not sure if I’ve explained thoroughly the techniques of drinking beer in Saigon. Come back for that one.  It’s interesting the Vietnam way of drinking beer! (or maybe it’s southeast asia… to my knowledge and experience I’ve only seen it in Vietnam so far) Back to the food!!

Great dish to ease any foreigner into the local cuisine…. (in this case it would be the Aussie guy..although I’m starting to think he’s more Vietnamese than Caucasian)  I ordered a simple traditional Bo Luc Lac dish. It’s a French-Vietnamese dish… simply potatoes and cubed beef…. very very soft cubed beef. (salivating as I type these but I’ll refrain from hitting the fridge for food and continue onwards!)

Mmmmmm here we ordered the clams in Thai sauce I believe or was it lemongrass? I think lemongrass… either way… it was so …yummy! and for $2!??! Seriously?!?! I do remember a time when I came here and we ended up order 4 of those because it’s just too cheap and SO flavorful! Not even sure what to say about this…. the picture says it all.

Ahh… Bánh Xèo… Vietnamese Crepes or also known as Vietnamese Pancakes. I love this dish and to be honest, I don’t think many people are familiar with it.  I mean I’m sure you all have heard of Pho and eaten that or Banh Mi (Vietnamese sandwich) but this here is a true treat I think.  It’s a scrumptious pancake made of rice flour, water and coconut milk, stuffed with slivers of fatty pork, shrimp, and bean sprouts then pan fried.  Cut off a piece, wrap it in lettuce and dip it in fish sauce and you are set to go! I only wish more restaurants would try to make this. :(

“Ngon” means delicious in Vietnamese and it truly lives up to it’s name.  I guess my friend Casey here sums that up pretty well (sorry Casey.. don’t hate me for this picture haha).  There are dozens of dishes but I’ll just give you a word of advice. MAKE RESERVATIONS because this place, as big as it is, gets crowded quickly! Come early also - sometimes I don’t get the dishes I want because these stalls run out of their night’s planned portion.   Lastly - Saigon is pretty damn hot during the summer so if you are one that can’t bare with the humidity, luckily Nha Hang Ngon has some rooms upstairs with AC for the weak! :)

Nhà Hàng Ngon (Ngon Restaurant)
160 Pasteur Street : District 1 : Ho Chi Minh City
Tel: +84-8-38277131