Northern Vietnam Specialties – Specialties from the North of Vietnam

Vietnam is a diverse and captivating country, with a rich culinary heritage that varies greatly from region to region. In the northern parts of the country, the cuisine is marked by its unique flavors, ingredients, and preparation methods that have been passed down through generations. In this comprehensive blog post, we’ll explore the Northern Vietnam Specialties, highlighting the must-try dishes and delicacies that make this region’s food scene so distinctive.

Pho – Traditional Vietnamese Noodle Soup

Pho, the iconic Vietnamese noodle soup, is undoubtedly one of the most famous and beloved dishes to come out of the north. This aromatic and flavorful soup is a true culinary masterpiece, showcasing the region’s diverse influences and culinary traditions.

Origins and History of Pho

Pho’s origins can be traced back to the early 20th century, when it emerged as a fusion of Vietnamese and French culinary traditions. The dish is believed to have developed in the northern Vietnamese city of Hanoi, where it was influenced by the French pot-au-feu (a beef stew) and the local noodle dishes.

As pho gained popularity, it evolved and diversified, with different regions and families developing their own unique variations. The northern style of pho, known for its clear, aromatic broth and the use of specific spices, such as star anise and cinnamon, became the quintessential version of this beloved dish.

Ingredients and Preparation

The key to a truly authentic northern-style pho lies in the quality and balance of its ingredients. The broth is the foundation, simmered for hours to extract the maximum flavor from a combination of beef bones, spices, and aromatics. Common spices used in the broth include star anise, cinnamon, fennel, and cardamom, while the aromatic components often include onions, ginger, and charred shallots.

The noodles used in pho are traditionally made from rice, known as bánh phở. These thin, flat noodles are cooked to a perfect al dente texture, providing the ideal base for the rich and flavorful broth.

In addition to the noodles and broth, pho is typically garnished with a variety of fresh herbs, such as cilantro, mint, and Thai basil, as well as sliced onions, bean sprouts, and a squeeze of fresh lime juice. Depending on the region or personal preference, the dish may also be served with additional condiments, such as hoisin sauce, chili sauce, or fish sauce.

Regional Variations and Specialties

While the core elements of pho remain consistent across northern Vietnam, each region and even individual households have developed their own unique variations. For example, in the Hanoi area, pho is often served with a slightly sweeter broth and may include slices of beef tenderloin or brisket.

In the Hai Phong region, known for its seafood, pho can be made with a broth that incorporates fish or shrimp, creating a distinctive flavor profile. Meanwhile, in the mountainous regions of northern Vietnam, pho may be served with local herbs and mushrooms, reflecting the availability of fresh, seasonal ingredients.

Regardless of the specific regional variations, pho remains a cornerstone of northern Vietnamese cuisine, a testament to the region’s culinary ingenuity and the enduring appeal of this iconic dish.

Bun Cha – Grilled Pork with Vermicelli

Another quintessential northern Vietnamese specialty is bun cha, a delectable dish that combines grilled pork, vermicelli noodles, and a flavorful dipping sauce.

Origins and History of Bun Cha

Bun cha’s origins can be traced back to the early 20th century in Hanoi, where it emerged as a popular street food. The dish is believed to have been influenced by the French introduction of grilled meats, as well as the local traditions of using vermicelli noodles and dipping sauces.

Over time, bun cha has become a beloved staple in northern Vietnamese cuisine, with its unique flavors and textures capturing the hearts and palates of both locals and visitors alike.

Ingredients and Preparation

The heart of bun cha lies in the expertly grilled pork patties, known as chả. These patties are typically made from a combination of ground pork, garlic, fish sauce, and a variety of seasonings, including sugar, black pepper, and sometimes shallots or lemongrass.

The pork patties are then grilled over a charcoal or wood fire, resulting in a perfectly charred exterior and juicy, flavorful interior. The grilled pork is served alongside a bed of vermicelli noodles, known as bún, which are typically blanched or soaked in hot water to soften them.

The dipping sauce, or nước chấm, is the final component that brings the dish together. This savory, slightly sweet, and tangy sauce is made from a combination of fish sauce, lime juice, sugar, garlic, and chilies. The sauce is served in a small bowl, allowing diners to dip the grilled pork and noodles as they eat.

List of restaurant addresses

• 34 Hang Than, Ba Dinh District, Hanoi.
• 24 Le Van Huu Street, Hai Ba Trung District, Hanoi
• No. 41 Cua Dong Street, Hoan Kiem District, Hanoi
• Alley 74 Hang Quat Street, Hoan Kiem District, Hanoi.
• No. 23 Bat Su Street, Hoan Kiem District, Hanoi
• No. 1 Hang Manh Street, Hoan Kiem District, Hanoi

Cha Ca La Vong – Turmeric Fish with Dill

One of the most distinctive and celebrated dishes in northern Vietnamese cuisine is cha ca la vong, a delectable and fragrant turmeric-infused fish dish that is served sizzling at the table.

Origins and History of Cha Ca La Vong

The origins of cha ca la vong can be traced back to the early 20th century in the Hanoi neighborhood of the same name, where the dish was first popularized. The dish is believed to have been created by the Doan family, who owned a renowned restaurant called Cha Ca La Vong, which has since become a culinary landmark in the city.

The dish’s unique combination of flavors and preparation method quickly gained popularity, and it has since become a beloved and iconic representation of northern Vietnamese cuisine.

Ingredients and Preparation

The key to cha ca la vong’s distinctive flavor lies in the preparation of the fish. The dish typically features a type of white-fleshed river fish, such as snakehead or catfish, which is marinated in a turmeric-based sauce.

The marinade for the fish is a complex blend of ingredients that includes turmeric, fish sauce, shallots, garlic, and sometimes a touch of sugar. This marinade not only infuses the fish with a vibrant yellow-orange hue but also imparts a rich, earthy, and slightly sweet flavor.

Once the fish is marinated, it is then grilled or pan-fried at the table, allowing diners to witness the sizzling and fragrant preparation. As the fish cooks, dill fronds and other aromatic herbs are added to the pan, releasing their distinctive scent and flavors.

The cooked fish is then served on a bed of vermicelli noodles, accompanied by a variety of condiments, such as roasted peanuts, shredded lettuce, and a tangy dipping sauce made from fish sauce, lime juice, and chilies.

List of restaurant addresses

• 14 Cha Ca Street, Hang Bo, Hoan Kiem, Hanoi
• No. 13 – 15 Ngo Thi Nham Street, Hai Ba Trung District, Hanoi
• No. 21 Duong Thanh Street, Hoan Kiem District, Hanoi
• 9th floor, 18 Ly Thuong Kiet Street, Hoan Kiem District, Hanoi

Banh Cuon – Steamed Rice Rolls

Another delectable specialty from the north of Vietnam is bánh cuốn, a delicate and flavorful steamed rice roll that has become a staple in the region’s cuisine.

Origins and History of Banh Cuon

The origins of bánh cuốn can be traced back to the early 19th century in the northern Vietnamese province of Thanh Hóa. The dish is believed to have been influenced by the Chinese steamed rice rolls, known as cheung fun, and the local Vietnamese culinary traditions.

As bánh cuốn gained popularity, it spread throughout the northern regions of Vietnam, with different areas developing their own unique variations and preparation methods. Today, it remains a beloved and iconic dish that showcases the region’s culinary heritage.

Ingredients and Preparation

The key to a well-executed bánh cuốn lies in the delicate and translucent rice rolls. These rolls are made from a batter of rice flour, water, and sometimes a touch of tapioca starch, which is then steamed on a specialized steamer to create a thin, supple wrapper.

The filling for bánh cuốn is equally important, with the most common version featuring a savory mixture of ground pork, wood ear mushrooms, shallots, and seasonings, such as fish sauce, sugar, and black pepper. This flavorful filling is then placed onto the steamed rice rolls, which are then carefully rolled and served.

Traditionally, bánh cuốn is accompanied by a variety of condiments, including a nuoc cham (a Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chilies), sliced cucumber, and fresh herbs like mint and cilantro.

Regional Variations and Specialties

While the core elements of bánh cuốn remain consistent across northern Vietnam, there are some regional variations that add unique twists to the dish.

In the Hanoi area, bánh cuốn is often served with a side of fried shallots, which provide a delightful crunch and additional flavor. Some versions may also include slices of steamed pork or shrimp, further enhancing the dish’s savory profile.

In the Bac Ninh province, a variation called bánh cuốn Bắc Ninh is popular, which features a slightly different filling that includes minced shrimp and pork, as well as a more pronounced use of wood ear mushrooms.

Regardless of the regional differences, bánh cuốn remains a beloved and iconic dish in northern Vietnamese cuisine, showcasing the region’s culinary creativity and the exceptional quality of its local ingredients.

Bun Rieu Cua – Crab Noodle Soup

Another quintessential northern Vietnamese specialty is bún riêu cua, a delectable and complex noodle soup that features a flavorful broth, freshwater crab, and a variety of unique ingredients.

Origins and History of Bun Rieu Cua

Bún riêu cua’s origins can be traced back to the Hanoi region, where it emerged as a popular street food in the early 20th century. The dish is believed to have been influenced by the local traditions of freshwater crab fishing, as well as the Vietnamese love for savory and umami-rich broths.

As bún riêu cua gained popularity, it spread throughout the northern regions of Vietnam, with different areas developing their own unique variations and preparation methods. Today, it remains a beloved and iconic dish that showcases the region’s culinary heritage and ingenuity.

Ingredients and Preparation

The foundation of bún riêu cua is its rich and flavorful broth, which is typically made by simmering a combination of pork bones, dried shrimp, and freshwater crabs. The broth is then seasoned with a variety of spices and aromatics, such as shallots, garlic, and annatto oil, which lends the soup its distinctive red-orange hue.

The noodles used in bún riêu cua are typically thin, round vermicelli, known as bún, which are cooked until tender and served in the flavorful broth.

The star of the dish, however, is the freshwater crab, known as cua, which is used to make a crab-based topping that is added to the soup. This topping is made by blending the crab meat with eggs, rice paddy herb, and a variety of seasonings, creating a savory and textural element that complements the broth and noodles perfectly.

In addition to the crab topping, bún riêu cua is often garnished with a variety of fresh herbs, such as perilla, mint, and cilantro, as well as sliced tomatoes and shrimp paste.

Regional Variations and Specialties

While the core elements of bún riêu cua remain consistent across northern Vietnam, there are some regional variations that add unique twists to the dish.

In the Hanoi area, the broth may be slightly sweeter and more balanced, with a more pronounced use of annatto oil to enhance the soup’s vibrant color. Some versions may also include sliced pork or beef, adding an extra layer of protein to the dish.

In the Hai Phong region, near the coast, bún riêu cua may feature a more generous portion of freshwater crab, as the area is known for its abundant crab fishing. The broth in this variation may also have a slightly more seafood-forward flavor.

Regardless of the regional differences, bún riêu cua remains a beloved and iconic dish in northern Vietnamese cuisine, showcasing the region’s exceptional culinary skills and the abundance of its local ingredients.

Nom Du Du – Green Papaya Salad

One of the most refreshing and vibrant specialties from northern Vietnam is nộm du dủ, a delightful green papaya salad that showcases the region’s love for bright, tangy, and crunchy flavors.

Origins and History of Nom Du Du

The origins of nộm du dủ can be traced back to the rural areas of northern Vietnam, where the dish emerged as a way to utilize the abundant supply of green papayas. As the dish gained popularity, it spread throughout the region, with different areas developing their own unique variations and preparation methods.

Nộm du dủ has become a beloved and iconic dish in northern Vietnamese cuisine, representing the region’s culinary creativity and the importance of fresh, seasonal ingredients.

Ingredients and Preparation

The key to a well-executed nộm du dủ is the freshness and quality of the ingredients. The foundation of the dish is shredded green papaya, which provides a crisp, slightly tart, and crunchy texture.

The papaya is typically shredded using a special mandoline slicer or a sharp knife, resulting in long, thin strips that are then tossed with a variety of other ingredients. These can include julienned carrots, sliced chili peppers, roasted peanuts, and a flavorful dressing made from a combination of fish sauce, lime juice, sugar, and garlic.

The dressing is an essential component of nộm du dủ, as it helps to balance the natural sweetness of the papaya with the right amount of acidity, saltiness, and spice. The dressing is typically mixed with the shredded papaya and other ingredients just before serving, ensuring that the flavors are well-integrated and the textures remain fresh and crunchy.

Regional Variations and Specialties

While the core ingredients of nộm du dủ remain consistent across northern Vietnam, there are some regional variations that add unique twists to the dish.

In the Hanoi area, nộm du dủ may include additional ingredients, such as shredded perilla leaves, roasted sesame seeds, or even small dried shrimp, which add extra layers of flavor and texture.

In the Hai Phong region, near the coast, the salad may feature a more generous portion of seafood, such as shrimp or tiny dried fish, reflecting the area’s abundant marine resources.

Regardless of the regional differences, nộm du dủ remains a beloved and iconic dish in northern Vietnamese cuisine, showcasing the region’s culinary creativity and the exceptional quality of its local produce.

Xoi Xeo – Sticky Rice with Mung Bean and Fried Shallots

Another quintessential northern Vietnamese specialty is xôi xéo, a delectable and comforting sticky rice dish thatcombines the richness of mung beans with the crunch of fried shallots, creating a harmonious blend of flavors and textures.

Origins and History of Xoi Xeo

Xôi xéo has been a staple in northern Vietnamese cuisine for generations, with its origins rooted in the region’s agricultural traditions. Sticky rice, or xôi, has long been a dietary staple in Vietnam, providing a hearty and filling base for a variety of dishes.

The addition of mung beans, or đậu xanh, to sticky rice creates a dish that is not only satisfying but also nutritious, as mung beans are rich in protein, fiber, and essential vitamins and minerals.

Fried shallots, or hành phi, are a popular topping in Vietnamese cuisine, adding a crispy texture and savory flavor to dishes. When combined with sticky rice and mung beans, fried shallots elevate the dish, providing a contrast of textures and a depth of flavor that is both comforting and indulgent.

Ingredients and Preparation

The preparation of xôi xéo begins with soaking the sticky rice and mung beans separately to ensure they are cooked to perfection. The sticky rice is then steamed until tender and infused with the natural sweetness of the mung beans.

Once the sticky rice and mung beans are cooked, they are combined and gently mixed together to create a cohesive and flavorful base for the dish. The mixture is then shaped into a mound or pressed into a rectangular mold to give it a distinct shape.

To add an extra layer of flavor and texture, the dish is topped with a generous amount of crispy fried shallots, which provide a delightful crunch and a burst of savory goodness with every bite.

Xôi xéo is often served as a breakfast dish or as a snack throughout the day, enjoyed hot or at room temperature. It is commonly paired with pickled vegetables, soy sauce, or chili sauce to enhance its flavors and add a touch of acidity or heat.

Regional Variations and Specialties

While the basic components of xôi xéo remain consistent across northern Vietnam, there are some regional variations that offer unique twists on the traditional dish.

In the Hanoi area, xôi xéo may be served with a side of savory pork floss, known as ruốc, which adds a salty and umami-rich element to the dish. The pork floss is often mixed with fragrant spices and seasonings, enhancing the overall flavor profile of the dish.

In the mountainous regions of northern Vietnam, xôi xéo may be prepared with wild herbs and foraged ingredients, such as bamboo shoots or ferns, adding a touch of earthiness and freshness to the dish.

Regardless of the regional differences, xôi xéo remains a beloved and iconic dish in northern Vietnamese cuisine, reflecting the region’s culinary heritage and the resourcefulness of its people in creating delicious and satisfying meals.

Banh Tom Ho Tay – Hanoi Shrimp Fritters

A popular street food snack in Hanoi, bánh tôm Hồ Tây is a delightful dish that features crispy shrimp fritters served with fresh herbs and a tangy dipping sauce. This iconic dish showcases the region’s love for seafood and its skill in creating flavorful and textural contrasts.

Origins and History of Banh Tom Ho Tay

Bánh tôm Hồ Tây originated in the West Lake area of Hanoi, where freshwater shrimp were abundant and local residents sought to create a delicious and satisfying snack using this prized ingredient. The dish quickly gained popularity and became a favorite among locals and visitors alike.

The name “Hồ Tây” refers to West Lake, one of the largest natural lakes in Hanoi, where the dish is said to have been first introduced. Today, bánh tôm Hồ Tây can be found in markets, street food stalls, and restaurants throughout Hanoi, showcasing the city’s vibrant culinary scene.

Ingredients and Preparation

The key component of bánh tôm Hồ Tây is the shrimp fritter, which is made by marinating whole shrimp in a seasoned batter made from rice flour, turmeric, and other spices. The marinated shrimp are then deep-fried until golden and crispy, resulting in a crunchy exterior and a juicy, flavorful interior.

The shrimp fritters are typically served on a bed of fresh lettuce leaves and herbs, such as perilla, mint, and cilantro, which add a refreshing and aromatic element to the dish. A side of dipping sauce, made from fish sauce, lime juice, sugar, and chili, provides a tangy and savory contrast to the crispy shrimp fritters.

Bánh tôm Hồ Tây is often enjoyed as a snack or appetizer, perfect for sharing with friends and family. Its combination of textures, flavors, and aromas makes it a popular choice for those looking to experience the diverse and vibrant street food culture of Hanoi.

Regional Variations and Specialties

While the basic recipe for bánh tôm Hồ Tây remains consistent, there are some regional variations that offer unique twists on the traditional dish.

In some parts of Hanoi, the shrimp fritters may be stuffed with a piece of sugarcane before being deep-fried, adding a subtle sweetness and fragrance to the dish. The sugarcane imparts a delicate flavor to the shrimp fritters and can be chewed on after enjoying the crispy exterior.

In other regions of northern Vietnam, bánh tôm may be served with a different assortment of herbs and greens, depending on local preferences and seasonal availability. Some versions may include water spinach, banana flower, or Vietnamese coriander, adding a variety of textures and flavors to the dish.

Regardless of the regional differences, bánh tôm Hồ Tây remains a beloved and iconic dish in northern Vietnamese cuisine, showcasing the region’s culinary creativity and its ability to transform simple ingredients into delicious and memorable dishes.

Bia Hoi – Fresh Beer in Vietnam

A quintessential part of the dining experience in Vietnam, bia hơi is a light and refreshing draft beer that is enjoyed by locals and visitors alike. This iconic beverage is a symbol of Vietnamese hospitality and conviviality, bringing people together to share good food, good company, and good times.

Origins and History of Bia Hoi

Bia hơi has a long history in Vietnam, dating back to the French colonial period in the late 19th century. The beer was originally brewed by Czech immigrants who settled in Hanoi and brought their brewing techniques with them.

The name “bia hơi” translates to “fresh beer,” referring to the fact that the beer is brewed daily and delivered to local establishments in kegs, where it is served directly to customers. This ensures that bia hơi is always crisp, cold, and full of flavor, making it a popular choice for those looking to quench their thirst on a hot day.

Today, bia hơi can be found in beer halls, sidewalk cafes, and street food stalls throughout Vietnam, where it is enjoyed by people from all walks of life. The casual and convivial atmosphere of bia hơi establishments makes them popular gathering spots for friends, families, and colleagues to relax and socialize.

Brewing Process and Characteristics

Bia hơi is a light lager-style beer that is brewed using traditional methods and locally sourced ingredients. The beer is typically made from malted barley, rice, and hops, giving it a clean and crisp flavor profile with a mild bitterness and a subtle sweetness.

One of the defining characteristics of bia hơi is its low alcohol content, usually around 3% ABV, making it a perfect choice for those looking to enjoy a few glasses without feeling too intoxicated. The beer is also unfiltered and unpasteurized, giving it a cloudy appearance and a fresh, yeasty taste that sets it apart from commercial beers.

Bia hơi is traditionally served in small glasses or mugs, allowing drinkers to savor its light and effervescent qualities without becoming too full or overwhelmed. The beer is best enjoyed when it is ice-cold, providing a refreshing and invigorating experience that is perfect for Vietnam’s warm and humid climate.

Cultural Significance and Social Rituals

In Vietnamese culture, bia hơi plays an important role in social gatherings, celebrations, and everyday life. The act of sharing a glass of bia hơi with friends or colleagues is a gesture of camaraderie and friendship, symbolizing unity and togetherness.

Many Vietnamese people gather at bia hơi establishments after work to unwind, catch up with friends, and enjoy a few glasses of beer before heading home. The relaxed and informal atmosphere of these venues encourages conversation, laughter, and connection, fostering a sense of community and belonging among patrons.

Bia hơi is also a popular accompaniment to street food, such as grilled meats, noodle dishes, and savory snacks. The light and effervescent qualities of the beer help to cleanse the palate between bites, enhancing the overall dining experience and complementing the bold and complex flavors of Vietnamese cuisine.

Overall, bia hơi is more than just a beverage; it is a cultural institution that brings people together, fosters relationships, and celebrates the simple joys of life. Whether enjoyed with a hearty meal or shared among friends, bia hơi embodies the spirit of Vietnamese hospitality and conviviality, making it a cherished and enduring tradition in the country’s culinary landscape.

Che – Sweet Dessert Soup

A delightful and colorful way to end a meal in Vietnam, chè is a sweet dessert soup that comes in a variety of flavors and textures, showcasing the country’s love for sweet treats and creative culinary combinations. This iconic dessert is enjoyed by people of all ages and is a popular choice for special occasions and celebrations.

Origins and History of Che

Chè has a long history in Vietnamese cuisine, with its origins dating back to ancient times when it was consumed as a luxurious and indulgent treat by royalty and nobility. Over the centuries, chè evolved into a popular street food and dessert enjoyed by people from all walks of life.

The name “chè” refers to a wide range of sweet soups, puddings, and beverages made from a combination of ingredients such as beans, grains, fruits, and coconut milk. Each variation of chè offers a unique flavor profile and texture, making it a versatile and customizable dessert that can be tailored to individual preferences.

Today, chè can be found in dessert shops, markets, and street food stalls throughout Vietnam, where it is served hot or cold, depending on the weather and personal preference. The colorful and aromatic nature of chè makes it a feast for the senses, delighting diners with its visual appeal and complex flavors.

Ingredients and Preparation

The key to a well-executed chè is the quality and balance of its ingredients, which can vary depending on the specific recipe and regional preferences. Common ingredients used in chè include mung beans, black-eyed peas, tapioca pearls, lotus seeds, and various fruits such as mango, durian, and jackfruit.

The preparation of chè begins with cooking the base ingredients, such as beans or grains, until they are soft and tender. These are then combined with coconut milk, sugar, and pandan leaves to create a creamy and aromatic soup that forms the foundation of the dessert.

Additional ingredients, such as agar agar jelly, grass jelly, or fruit syrups, may be added to enhance the flavor and texture of the chè. Some variations of chè also include toppings like roasted peanuts, sesame seeds, or coconut flakes, adding a crunchy and nutty element to the dish.

Chè can be served hot during the cooler months or cold during the summer, making it a versatile and adaptable dessert that can be enjoyed year-round. Its sweet and comforting qualities make it a popular choice for those looking to satisfy their sweet tooth and indulge in a decadent treat.

Regional Variations and Specialties

While the basic components of chè remain consistent across Vietnam, there are countless regional variations and specialties that offer unique twists on this beloved dessert.

In the Mekong Delta region, chè may feature tropical fruits like lychee, longan, and rambutan, which are abundant in the area and add a fresh and fruity flavor to the dessert. Coconut milk is a common ingredient in Mekong Delta chè, giving it a rich and creamy consistency that is both indulgent and satisfying.

In central Vietnam, chè may be prepared with a wider variety of beans and grains, such as black sesame seeds, red kidney beans, and sticky rice, creating a hearty and wholesome dessert that is perfect for a quick energy boost or a post-meal treat.

Regardless of the regional differences, chè remains a beloved and iconic dessert in Vietnamese cuisine, reflecting the country’s diverse culinary traditions and its passion for sweet and satisfying treats.

Conclusion

Northern Vietnamese cuisine is a treasure trove of flavors, textures, and aromas that reflect the region’s rich culinary heritage and cultural diversity. From hearty noodle soups to vibrant salads, savory snacks, and sweet desserts, the dishes of northern Vietnam showcase the ingenuity, resourcefulness, and creativity of its people in transforming simple ingredients into delicious and memorable meals.

Whether enjoying a bowl of pho on a bustling street corner, savoring a plate of grilled pork with vermicelli at a local eatery, or indulging in a sweet dessert soup at a bustling market, the flavors of northern Vietnamese cuisine are sure to captivate and delight even the most discerning palate.

By exploring the unique specialties and regional variations of northern Vietnamese cuisine, one can gain a deeper appreciation for the culinary traditions and cultural significance of the dishes that have been passed down through generations. From the bustling streets of Hanoi to the tranquil villages of the countryside, the flavors of northern Vietnam continue to inspire and enchant food lovers around the world, inviting them to embark on a gastronomic journey filled with warmth, hospitality, and unforgettable tastes.