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    Drinking in Vietnam

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    Join date : 2011-03-31
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    Drinking in Vietnam Empty Drinking in Vietnam

    Post  travelvietss on Fri Jun 17, 2011 6:28 pm

    Drinking in Vietnam
    There is no drinking age in Vietnam Travel and if there is, it is known by no one. This tradition does not mean that you will drink irresponsibly. In general, draught beers are local’s favorite, often served with a plate of peanuts or grilled dog meat. Beer is cheap, at about 20-30 cents for a huge mug, and act as perfect refreshment for the severe heat of Vietnam summer. Alcohol and liquors are sold widely and not limited to only ¨Liquoreria¨ as in Latin America or LCBO as in Canada. Foreign brands can be found, but half are mixed with something else to make a profit. So choose wisely!

    Local wine can be found in almost all eateries and some of them may be strong. On trip to mountainous areas such as those to Da Lat or Sapa, try ¨ruou can¨, a type of wine that is drunk with multiple straws from a common vase.
    Tap water is not drinkable. Only drink chilled boiled water, or buy some bottle water. For those who are environmentally conscious, you can always sell them back to ¨dong nat¨, a type of street business that buy back used material and recycle them.
    Source: Du lich Chau Au .

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    Drinking in Vietnam Empty Drinking in Vietnam

    Post  KenPeterson on Fri Jul 08, 2011 7:23 pm

    Vietnam has wide range of soft drinks, ranging from ‘Coke’ and ‘Pepsi’ produced here under licence to locally produced fizzy drinks and ‘energy-boosting’ concoctions. Fruit juices are ubiquitous, ‘nuoc trang’ (water, lemon juice and sugar) being very popular. Fresh orange juice and other sweet fruits are sometimes served with added sugar or salt – watch the person making it and stop them if necessary. Also very popular with visitors are fruit ‘shakes’: chopped fruit blended with ice, water and milk in a blender.

    Vietnamese coffee is mostly grown in the Central Highlands. Robusta is the usual variety served in Vietnamese establishments – black, thick, and very strong. The minority of Vietnamese people who drink coffee usually mix it with condensed milk – definitely an acquired taste for most foreign visitors. In the cities, smoother Arabica coffee and fresh milk is becoming popular. A curious, and expensive, variety is ‘Weasel Coffee’: Arabica beans are fed to a weasel, pass though the animal’s digestive system, excreted whole, and then collected. Its passage through the creature’s intestines is supposed to create a more mellow flavour. For Vietnamese coffee cafés look for the sign 'Trung Nguyen' - they are very common throughout Vietnam. For Western-style coffee, visit the tourist areas.

    Vietnamese tea is mainly green, sometimes with flavourings, and drunk without milk or sugar from small handle-less cups. This is the drink traditionally offered to people visiting families, friends, offices, shops and so on. Black tea is also popular, but drunk without milk. If you want a traditional cup of tea with milk, stick to the tourist areas - elsewhere you're likely to end up with lukewarm water with a teabag and condensed milk.

    The range of alcoholic drinks in Vietnam is limited. Apart from expensive imported wines and spirits, most drinks available are domestically produced variations on rice wine, or lager-type beer. Rice wine is drunk neat, often direct from the fermentation jar via a bamboo straw, or distilled into a spirit, usually mis-labelled ‘vodka’. The wine is also used as a base for the addition of plants, barks or animals. These are usually drunk for their ‘medicinal’ purposes – snake wine is very popular with men who believe it enhances virility.

    In the north, 'medicinal' wines and spirits can sometimes be found - definitely worth a tasting session. In Hanoi, there is a restaurant that specialises in fruit wines and liqueurs from the hill tribe villages - our staff will be pleased to escort you and help you to return to your hotel.

    Beer comes as variations of French-style lager, and as ‘bia hoi’. Also known as 'fresh beer, it is relatively low in alcohol, produced daily, and served ice-cold. It’s cheap, ubiquitous and delicious on a hot day!

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