Duara Cookbook-4

Duara
Flavours

A journey to Vietnam, Sri Lanka, Indonesia, Tanzania and Nicaragua

DuaraTravels

When we travel we want to meet local people and see real life. We dream
about being treated as family members, not as guests. Most of all we want

to value and benefit locals wherever we go.

Duara Travels gives you access to village life in Asia, Africa and Latin
America. We believe that by choosing the right alternatives we can value
destinations as they are, not as they are built for visitors. Our service gives

you one of these choices.

Duara is from Swahili and means circle. That is exactly what we create in
our villages by connecting families with each other, to offer you experiences

that last for a lifetime.

VIETNAM

2



Whenever you stay in a local home during
your travels, one of the highlights is tasting

local specialities. In a Duara village the
biggest perk is not just eating like locals, but

learning how to cook like locals. All of our
destinations have a characteristic kitchen,

but Vietnam above all has a very distinct
food culture influenced by its neighbouring

countries.

Due to the Buddhist philosophy vegetarianism has long roots in
Vietnam. Also Chinese philosophy and the idea of complementing

energies of yin and yang have have left a mark in Vietnamese
kitchen. Some spices are seen as heating yang, whereas fish and

sour ingredients are seen as cooling yin.

Although Vietnamese kitchen varies and North, Central and South
Vietnam have their own styles, there are certain principles, which
Vietnamese cooking tends to follow everywhere. Soups are very

common. Many herbs and vegetables are used.

A certain lightness is typical to Vietnamese food. You will notice! The
textures of food are various and used in harmony: crispy along with

smooth or something crunchy with watery for example. In addition
food is colorful and often arranged very nicely. All ingredients are
used as fresh as possible. Some might be from home garden even.

During your Duara stay you will get a chance to visit the local
market with your host family and see where the food comes from.





"Phở, a common dish in our home.
During my child hood, my grandma
always cook this for me when I come
home from school. Grandma always
take care of me when my parents go

to work. The moment when I came
home and the smell of the noodle
soup filled the air and I felt warm

and safe. This is what reminds me
when I taste of grandma's phở  and it

is the best dish I ever taste and
 filled with love as well.
Cảm ơn, bà ngoại."

Meet Loan Dinh and
her grandma,
Ngoc Anh Bui staying
in Yen Phu Village.



Phở

Bò

Vietnamese Beef Noodle Soup

Ingredients Prepare

2L Beef Stock Place stock and 2 cups (500ml) water
2 thick slices ginger in a saucepan with ginger, onion,
1 onion, thinly sliced
2 garlic cloves, sliced garlic, star anise, cinnamon, sugar and
3 star anise fish sauce. Bring to the boil, then
2 cinnamon quills, lightly bruised
2 tablespoons caster sugar reduce heat to low. Cover and simmer
1/3 cup fish sauce for 20 minutes. Strain, discarding
375g flat rice noodles
400g beef eye fillet, very thinly solids, then return soup to pan. Cover
sliced and return to the boil.
80 g bean sprouts
1 long red chilli, seeds removed, Meanwhile, prepare noodles according
thinly sliced to packet instructions. Drain well
1/3 cup fresh thai basil leaves, to
serve Divide the noodles among warmed
1/3 cup fresh mint leaves, to soup bowls, then top with the sliced
serve
1/3 cup fresh coriander leaves, beef fillet. Pour over the hot soup
to serve mixture (the heat will gently cook the
meat) and top with the bean sprouts.
Serve garnished with chilli and fresh

herbs..