Cuisine

Among many kinds of congee, mussel congee is rustic, inexpensive yet very healthy and nutritious. Mussel congee is considered as a traditional dish of Hanoi people, a nutritious food for all classes in society from the old to the young, from labourers to intellectuals. Mussel porridge is prefered not only because of its wonderful taste but also its medicinal effect.  The main ingredient that makes this dish is mussels, living naturally in the field. Mussels used in processing should be fresh and carefully selected. Mussels are thoroughly soaked, washed and boiled in water. We keep mussel broth to cook congee.Mussel meat is picked out of the shells, chopped, and stir-friedwith dried onions, pepper and chilli powder.  The cook must be skillfull to keep the meat lightly sweet, greasy and not tough. Mussel broth is used to cook congee so that nice smell of the mussel and rice will be harmoniously combined. Steaming hot mussel congee is ladled into bowls, mixed with some chopped coriander, sprinkled a little pepper, chilli powder, and served with some fried breaksticks.  Mussel congee is so simple, rustic and idyllic that it becomes preferable for almost all ages. The charm of mussel congee lies in the harmony of flavors: sweet taste of congee, imbued taste of mussels, spicy taste of pepper, chilli powder and exceptional aroma of Vietnamese coriander.

Recommended places: 26 Tran Xuan Soan Str., Hai Ba Trung Dist