Vietnamese Women’s clothing_Ao-yem

Images of charming girls in national appealing long dress have been a symbol of Vietnam. However, looking back the historic improvement of national dress, Vietnam not only has ao dai but also ao yem – the obligatory dress of ancient girls.

In the old days, ao yem was called yem. It is an age-old dress which is maintained until today. Ao yem was used by all levels of society from working class to upper class. It also was used widely in traditional festivals therefore it was the national traditional clothes of ancient ladies.

Ao yem appeared in Vietnamese life in a very old day but until Ly dynasty it was basically in shaped. Through the stream of history, ao yem was changing incessantly and improving its design. However the revolutions of ao yem only happended at the beginning of the last century while western trouser and skirt were entering Vietnam. In 17 century, ao yem did not have any big change of model. In 19 century, ao yem has a square piece is cloth with one corner cut away to fit under the woman’s throat. This scrap of fabric is secured across the chest and stomach with thin strings. There were three common models of ao yem: ao yem co xay, ao yem co xe, ao yem co canh nhan.

Entering 20 century, ao yem was used widespread with many of rich designs and models. Ao yem which has brown color and was weaved by rude cloth was for labor. Urban women favored white, pink or red ones, while women in the countryside wore ao yem in brown or beige, colors suited to their rustic environment. On special occasions, like the Lunar New Year or festivals, rural women would also wear brightly colored ao yem.

There is one kind of ao yem which was often wore by ancient ladies was called “yem deo bua”. The name was “yem deo bua” because it has a small pocket of musk beside and it was an advantage weapon of ancient ladies…furthermore, ao yem made many original love stories.In the old day when a girl had a date with her darling, she usually put a piece of betel inside her ao yem; it was called “khau trau dai yem” and maybe there is no kind of betel more supernatural than this kind of betel.

Today, the ao yem is appreciated for its cultural and artistic values. And on festive occasions, women throughout Vietnam are embracing the ao yem and other traditional clothes with renewed enthusiasm.

The original art of Vietnam

Why was lacquer painting considered as an original art of Vietnam?

After the establishment of the Ecole des Beaux Arts de l’Indochine by the French in 1925, however, that anonymous craft performance became a new art form and was applied to paintings for the first time. At that time, the founders of the Ecole, Victor Tardieu and Joseph Inguimberty, recognized the beauty of the Vietnamese artistic traditions and wanted to help their students make the most of their heritage as well as teaching them Western painting. During the 20 years of its operation, the Ecole trained more than 100 Vietnamese artists who would become the pioneers of Vietnamese modern art, combining indigenous art forms with the art of Manet, Degas, Monet, Pissarro and Renoir. The 1930s was the time when lacquer paintings and other works of fine arts confronted a great renaissance. It confirmed that the ability to express ideas and feelings of lacquer paintings is unlimited.

The lacquer and colors

Lacquer is a clear sap coming from of six species of trees growing in the North and the South Vietnam, both belonging to the family Anacardiaceae. Lacquer – a harmless substance – is harvested in the same way as rubber by making an incision and letting the sap flow. Fresh lacquer is whitish and turns brown upon exposure to air. Black lacquer stems from a chemical reaction between lacquer and iron, then, it will be mixed with various natural or artificial dyes to produce the favorable colors. Surprisingly, several shades of red are extracted from a naturally occurring red mineral, cinnabar (mercuric sulfide). White is produced from eggshell. Eggs from ducks are used because they have a better structure than hens’ eggs. The eggshells are cleaned and sometimes even burned to obtain a brownish tinge.

Several other materials may be used to make lacquer paintings; the most common are gold leaf and silver leaf. Silver is used below the layers of colors to create an effect of immense luster. Gold leaf, on the other hand, is often applied as the final layer. An interesting use of gold leaf will make it appear as bright light flowing through the window. Besides, a range of other materials may also be used, such as shells, sand, epoxy and clay.

Applying colors and polishing

Painting with lacquer is a long and complex process requiring great skill and patience. It may take several months, depending on the specific technique of the artist and how many layers of lacquer are included. It involves the application of many layers of lacquer on a prepared wooden board, allowing each to dry in turn, and finally polishing the painting with pumice to reveal whatever colors the artist desires in different areas of the painting. Other materials used include eggshell to produce a white color, mother-of-pearl, gold and silver leaf. The final result is smooth and durable and will not crack due to fluctuations of temperature or humidity.

However, paintings after finishing need more time to be touched. It may be months, years, even plenty of years. The painters have to whet again and again their paintings to make them flat. Paints are drawn in many layers then can bring beautiful, occult and splendid colors. If you take notice, you can realize the capabilities and preeminence of different ones. Black lacquer is shiny, glossy and profoundly mysterious while cockroach-wing lacquer is lissome and limpid. Covering golden or silver color, the other colors can change to create derivative color bringing theatrical timbre. By coordinating ages of different-aged colors, color powders also become vaporous and radiant to finally make up sunk and floated parts of the paintings.

Source: Vietnam Art – http://vietnam-beauty.com/vietnamese-culture/vietnam-arts-.html

Vietnamese typical food and drinks

Eating in Vietnam ranges from cheap noodle soups on the street for about 25 cents to a banquet in one of the luxury hotels. Vietnamese restaurants offer a broad selection of international fare including French, Italian, American, Indian, Chinese and Japanese.

The most typical Vietnamese food is  Pho, the noodle soup with meat in it. It is very cheap at around 10,000d per bowl and usually well spiced. The main types are: Pho Bo with beef, Pho Bo Tai with rare beef fillets and Pho Ga with chicken.  Com – steamed white rice is eaten for lunch and dinner.  Nuoc Mam is the fermented fish sauce used to spice absolutely everything in Vietnam.

Seasonal fruits such as dragon fruit, rambutans and longans, fresh vegetables and local seafood are widely available, although supply can vary by region and season. All fruits and vegetables should be  cooked or peeled before eaten.

Drinking water or ice is generally  not recommended, even in the cities. Bottled water is cheap and readily available, so we recommend you don’t take the risk.

Vietnam is a  beer culture and Hanoi is the “bia hoi” capital of Vietnam.  Bia hoi (draught beer) is one of things you  should not be missed. It’s the most popular beverage throughout the country and the  cheapest beer in the world, 2,000d a glass. For the higher quality, there are plenty of local as well as imported brands, such as 333, Carlsberg, Hanoi, Tiger, Saigon, LaRue, San Miguel and Heineken.

Beside beer, Vietnam is also a place to enjoy  tea (Thai Nguyen tea or “Thai tea”),  coffee (“Trung Nguyen coffee”) or something heavier,  wine (“Nep Moi” – the Vietnamese whisky).

TIP: Tram phan tram! and Zho zho!
Remember these words well as all over Vietnam, glasses of beer or wine are raised and emptied, cries of “100%” or “bottoms up” and “cheers!” echo around the table.

Ao Yem, the indispensable dress of ancient girls

Looking back into the historic development of national dress, Vietnam not only has “Ao Dai” but also “Ao Yem” – the indispensable dress of ancient girls.

Source: Vietnam Traditional Clothes

Images of graceful girls in national charming long dress have been a symbol of Vietnam. However, looking back the historic development of national dress, Vietnam not only has “Ao Dai” but also “Ao Yem” – the indispensable dress of ancient girls.

“Ao Yem” appeared in Vietnamese life in a very old day, yet, not until Ly dynasty was it basically shaped. During those days, “Ao Yem” was called “Yem”. A very simple garment consisting of a square piece of cloth with one corner cut away to fit under the woman’s throat. This scrap of fabric is secured across the chest and stomach within strings. Traditionally, this halter-top was worn beneath a shirt, the flaps of which were often left unbuttoned to reveal “the ao yem”. Urban women favoured white, pink or red ones, while those in the suburb preferredbrown or beige, suited for their rustic environment.

Through the stream of history, “Ao Yem” was changing incessantly with improving design. However the revolutions of “Ao Yem” only happended at the beginning of the last century when western trousers and skirts entered Vietnam. In 17^th century, “Ao Yem” did not have any big change of model. Entering 20^th century, “Ao Yem” was used widespread with plentiful designs and models.

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There is one kind of “Ao Yem”, which was often worn by ancient ladies, being called “Yem deo bua”. Its name derived from the fact that it has a small pocket of musk beside, which was an advantageous weapon of ancient ladies. Furthermore, “Ao Yem” created many original love stories. In the old days, when a girl dated with her boyfriend, she put a piece of betel inside her “Ao Yem”; it was called “khau trau dai yem”. Perhaps there is no kind of betel more supernatural than this one.

It is an age-old dress which is maintained until today. “Ao Yem” was used by all levels of society from working class to upper one. It was also used widespread in traditional festivals, therefore becoming the national traditional clothes of ancient ladies. While the wearers may age, the ao yem retains its timeless charm.

Today, the “Ao yem” is appreciated for its cultural and artistic values. On festive occasions, women throughout Vietnam are embracing the ao yem and other traditional clothes with renewed enthusiasm.

Cha ca La Vong – one of the specialities of Ha Noi Food

Source: Vietnamese Food

Cha ca La Vong is one of the most delicious spcialities of Hanoi Food. Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor. As a popular dish, La Vong grilled fish pie is indeed a remarkable culinary invention.

The long history…

In ancient days, there was a street selling paints, called the Paints Street. The Doan family, located at house No, 14 of this street, hit upon a new idea that sold fried fish pie served with soft noodles and seasoning. Encouraged by the appreciation of customers, the family specialized in this trade and the shop was called as “Cha ca La Vong store” as a wooden statue of an old fisherman (La Vong) holding a fishing rod and a string of fish stands at the door. As the specialty grew famous with every passing day, the street was renamed by the people as Cha Ca Street (fried fish pie street).

Imagine that you are one of the guests…

While you sit down at the table, the waiter starts laying there some seasonings includes a bowl of well – stirred shrimp paste sauce mixed up with lemon. After dropping the liquor, he will decorate the bowl with a few slices of red fresh pimento, a plate of grilled ground nuts of gold yellow color, various species of mint vegetables o­nions in small white slices.

To many customers, the sight of such seasoning already greatly stimulates their appetite. A few minutes later, fried fish, yellow in color and flagrant in smell put o­n a plate of anethum vegetable, is brought in. But that is not all. A few seconds more, as soon as a cauldron of boiling fat is brought in, the waiter starts pouring it o­n each bowl of grilled fish, thus producing a white smoke and sputtering noise.

Now, this is the time for picking and choosing what you like from the dishes on the table; sticking them into your bowl. Everything in all dishes should be eaten together. Let’s taste…

In the whole of Vietnam, there are 3 suggested Cha ca La Vong restaurants:

• N⁰14, Cha Ca street- Old Quarter in Hanoi
• N⁰87 Nguyen Truong To street, Hanoi
• N⁰3 Ho Xuan Huong street, Ward 6, District 3, HCMC

Beauties with conical hats, glasses and fashion

Conical hats is one of the most famous traditional clothes in Vietnam. The 30 contestants of Miss Vietnam 2008 pageant practiced on a big stage at the Hoai River Square, Hoi An on August 28, to prepare for the final night this Sunday (August 31). captured the rehearsal.

Photo: S.Ha – Phuc Chu

My Quang (Quang soft noodle soup)

Source:  Vietnamese Food

Similar to rice noodle (Pho) and chicken or pork soup (Hu tieu), My Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs.

The best My Quang is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare, My Quang has been dominant in almost all of culinary markets in the Central provinces and expanded to Ho Chi Minh City with a high qualification of a Quang Ngai’s specialty.

The Quan ho singing tradition

Source: Vietnam Traditional Music

For the Bac Ninh people, festivals not only allow them to highlight their own village’s specialties, such as ceramics, folk painting, wrestling, kite parades, or bird contest, among a great many other things, but also their common prized heritage, the quan ho singing tradition.

From the past till now…

Ca quan ho, also called quan ho Bac Ninh singing, originated around the 13th century, and has traditionally been associated with the spring festivals that follow the celebration of the Vietnamese New Year. According to the tradition, only young people used to sing quan ho songs, as the major body of song texts centers on the subject of love and sentimental desire among young adults. Nowadays, many elderly singers participate in the singing as well in response to the quant ho movement initiated by the provincial government. Originally, quan ho singing were exchange songs between two mandarins’ families. Gradually, it spread out and became popular among the northern people. Groups were formed just for singing, and many marriages were formed at these get-together. After centuries, it became the most significant Vietnamese folk-song type.

Characteristics.

Unlike the simple lullabies, which were inspired by daily works, quan ho was always searching for new content and new reforms. Virtually, all songs heard in festivals express personal subject like addressing the beautiful nature and the satisfaction after harvesting crops together. Love in quan ho is not sad and pessimistic as it is in lullabies (ru) or in calls (hò). On the contrary, the tune of this type is rich in tunes and rhythms because it received all the influences of lullabies, poem recitation, etc.

There are four major airs in quan ho singing:

• Giọng sổng (transistor air)
• Giọng vặt (diverse air)
• Giọng hãm (recitative air)
• Giọng bỉ (tunes borrowed from other sources)

The most popular quan ho songs, “qua cau gio bay”, “treo len quan doc” (also known as “ly cay da”), “se chi luon kim”, were sung in Giọng vặt. (transistor air)

If you did listen or watch a quan ho performance, you will see that it is an antiphonal singing tradition in which men and women take turns singing in a challenge-and-response fashion drawing on a known repertoire of melodies. In general, an initial “challenge phrase” (câu ra) is sung by a pair of female singers, followed by a “matching phrase” (câu đối) from the men, which repeat the melody of the challenge phrase. Once the order is reversed, the men will issue their own challenge phrase with a different melody.

One of the quan ho features that have endured through time is the proper verbal and poetic introduction to every tune. Quan ho singers are not only appreciated for their singing ability, but also for their skill in leaving an impression of their gracefulness and literary adeptness on the audience. Usually, one of the singers will say something to praise the opposing pair and express how fortunate her/his pair has been to be allowed to sing with them before reciting the verses of the song. Not only provides listeners with the basic content of the song, the rhetoric used in the introduction contribute to create the impression of a theatrical act.

The singers also imitated the musical sound, the sound of rice grinding, crying as well as replying in the tunes that their opposing pair had used. The singing ends with songs in the farewell category- a feature that has never been changed as a sense of a completion.

Instrumental accompaniment is welcomed by quan ho singers in some villages. The mono chord is the most common instrument, followed by the bamboo flute and the 36-stringed hammered dulcimer.

Trying to make cultural sense of the quan ho tradition as it is practiced today is not an easy task. Quant ho singing has undergone several changes with regard both to its context and content as its practitioners continue to search for ways to put the puzzle together, while realizing that missing pieces may never be found. Yet, the Bac Ninh locals believe that quan ho singing has always been the window through which outside people can see who they really are- the director of the quan ho troupe maintains. And The Quan ho has become a specific characteristics of Vietnam Culture.

Ao Dai, the Vietnamese long dress

The beauty of women dressed in “Ao Dai”always leaves a deep impression on foreign visitors to Vietnam. It is considered the most beautiful, famous traditional clothes in Vietnam.

The beauty of women dressed in “Ao Dai”always leaves a deep impression on foreign visitors to Vietnam. Girl students dressed in white long robes take to streets on the way to schools or back home, or gracefully sail on their bikes along streets. Female secretaries in delicate pastels greet you at an office door and older ladies in deep shades of purple, green or blue cut a striking pose at a restaurant dinner. The “Ao Dai” appears to flatter every figure.

Early versions of the “Ao Dai”date back to 1744 when Lord Vu Vuong of the Nguyen Dynasty decreed both men and women should wear an ensemble of trousers and a gown that buttoned down the front. However, not until 1930 did “Ao Dai”appear partly similar to its look today. Now, Men wore it less, generally only on ceremonial occasions such as weddings or funerals. During the 1950s two tailors in Saigon started producing “Ao Dai”with raglan sleeves. This creates a diagonal seam running from the collar to the underarm and this style is still preferred today

“Ao Dai” is made individually to fit each customer’s shape to create the most graceful look. Its body-hugging top flows over wide trousers that brush the floor. The pants should reach the soles of the feet and flow along the floor. Splits in the gown extend well above waist height and make it comfortable and easy to move in.

Comfortability is always taken into account for fashions and beauty. Tailoring must ensure the wearer’s freedom of movements. Despite it is a long robe, “Ao Dai”must be cool to wear. Synthetic or silk fabrics are preferred as they do not crush and are quick drying, making the “Ao Dai”a practical uniform for daily wear.

The color is indicative of the wearer’s age and status. Young girls wear pure white, fully-lined outfits symbolizing their purity. Older but unmarried girls move into soft pastel shades. Only married women wear “Ao Dai”in strong, rich colors, usually over white or black pants. However, “Ao Dai”is rarely seen in places where manual work is practiced. The nineties saw a real resurgence of ao dai. It has become standard and common attire for girl students as well as female staff at offices and hotels. Traditionally, “Ao Dai”has become the most preferred dress on formal occasions.

Today, “Ao Dai” has been a bit modified. Its length is cut shorter usually just below the knee. Variations in the neck, between boat and mandarin style, are common. And even adventurous alterations such as a low scooped neckline, puffed sleeves or off the shoulder designs are appearing as ladies experiment with fashion. Color patterns are no longer rigidly controlled and accesses to new fabrics have generated some dazzling results. However, most visitors to Vietnam have highly appreciated local tailors’ skills when making ao dai. It is hard to think of a more elegant, demure and charming outfit, that suits Vietnamese women of different ages, than ao dai.

Source: Vietnam Culture

Fish Sauce – a famous Vietnamese condiment

Source: Vietnamese Food

When having most Vietnamese food, “nuoc mam” or Fish Sauce is the indespensable spice of much deliciousness.

Whoever coming to Vietnam and most Southest Asian countries (such as Thailand, Laos, Cambodia) is much fond of a special condiment – Fish sauce (or nuoc mam in Vietnamese). It is a staple ingredient of numerous food like curry and sauces, and is derived from fish that is allowed to ferment.

The origin of fish sauce in Vietnam dates back to ancient times as a primary source of protein. Early fishing boats were unable to venture into the deep ocean to catch larger fish for more fish meat. Instead, they mostly stayed close to the shore and net small fish. Later on, it was found that they could produce a richer protein sauce by layering these small fish in barrels with salt. Since then, there appeared such a delicious sauce!

Ingredients and production process: Only the fresh small fish makes good-quality fish sauce, which is found in clear color and good smell. In Vietnam, fish sauce is very popular and can be any of various mixtures based on the liquid of salted, fermented fish. First, small fish and salt are put in wooden boxes to ferment. Then, it is slowly pressed so as to yield the salty, fishy liquid.

This extremely pungent, strong-flavored and salty liquid can range in color from ochre to deep brown. For the pure fish sauce, fresh anchovy fish sauce is selected and mixed with salt by applying the unique Vietnamese traditional process. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, the liquid drips from an open spigot, to be poured back into the top of the barrel. Six months under the sunlight will make the fish sauce of much better smell.

The unique characteristic of fish sauce is salty flavor and fishy smell. An interesting characteristic of fish sauce is that it loses its fishy odor once mixed with other ingredients. It is commonly used for cooking and dipping seafood and many other Vietnamese foods as well. In Vietnam, it is generally called nước mắm (well known by these brand names: nước mắm Phú Quốc or Phu Quoc fish sauce, and nước mắm Phan Thiết or Phan Thiet fish sauce).