Story of 3 Coins

My Vietnamese friend told me this local story over a dinner

tonight.

A grandfather gave 3 coins to his grandson and told him to use one coin to buy rice, one coin for salt and one coin for sugar.

After half a day, he returned empty-handed and told his grandfather when he arrived at market place; he does not know which coin to use for to buy rice, which coin to buy salt and which coin for sugar.

After his grandfather made him understand, he then went on to buy the items and returned.

The grandson then faced another problem ?

He does not know which bowl to use to contain the rice, the salt

and the sugar ???

As a kid, my friend find this story very silly but as he grew up,

he then understands the meaning of this story.

In real life, everyone of us are equipped with limited income but face to pursue un-limited essential items. How then are we to
make choice to fulfill our needs ? Be it foods, shelter, clothes,

or other non-essential things.

Even we are able to appropriate our income to these essential items, how do we allocate them to our dependants like parents, sibilings, spouse and children ???

I find this story an interesting one.

Finance Management should be taught at a young age. All children should know how to spend their saving for a start and to distinguish between essential and luxury goods. Ultimately it is individual choice to allocate their finance accordingly.

Perhaps this story is similiar to what we Singaporean say : Money No Enough.

Vietnamese Foods

Having lived in Ho Chi Minh, Vietnam for 5 years, one cannot help but to taste all their local foods. The top few dishes that I normally recommend when I play host to my fellow countrymen or visitors are as follows:-

Pho (Soup Noddles)

For Vietnamese; Pho is their life; love and all things that matter.

In Vietnam; Pho is mostly a restaurant food. Though some people prepare it at home; most prefer going to noisy soup shops. Here are a few tips:

- Pho comes with a variety of toppings including rare beef; well-done beef and slices of brisket; tendon; tripe and even meatballs. If you`re a novice; try Pho Tai Chin; which includes the rare and well-done beef combination.

- Sprinkle some black pepper; then add bean sprouts; fresh chilies and a little squeeze of lime to your bowl. Using your fingers; pluck the Asian basil leaves from their springs and; if they are available; shred the saw-leaf herbs and add to the soup. Add little by little; eating as you go. If you put the greens in all at once; the broth will cool too fast and the herbs will overcook and lose their bright flavors. Chile sauce and hoisin sauce are also traditional condiments.

- There are chicken soup noddle (Pho Ga) available but it never taste the same.

BANH XEO (Vietnamese Pan Cake)

This Vietnamese dish resembles an egg omelette; but it is actually rice powder mixed with water; then fried in a skillet with pork; shrimp and bean sprouts. Served with rice paper; Vegetable greens and Nuoc Mam (Fish Sauce); you break off a portion; roll it up in rice paper with a few greens; then dip it in Nuoc Mam. It is easy to find Banh Xeo in the South provinces.

Spring Rolls (Cha Gio)

These delicious crispy rolls are traditional treats for Vietnamese New Year celebrations, but they are popular throughout the year in all regions of Vietnam. In the southern part of the country, they are known as Cha Gio.

There is another type of springs rolls, (Goi Cuon) which originated from northern vietnam. The ingredients of bun noodles,

butter-leaf lettuce, mint, carrots shrimp and

pork pieces; are all wrap tightly onto 2 pieces

of rice paper. The rolls are dip into peanut hoisin sauce and bon appetit.

Broken Rice (Com Tam) with BBQ Pork

This is my all time favourite !

Com tam is traditionally peasant fare, utilizing leftover broken bits of rice that was formed during the harvest or processing.

The rice is cooked slightly drier than normal, and takes on a couscous-like consistency.

The broken rice are served with grilled pork chop and marinades, Added dishes are grilled shrimp, egg omelet, shredded pork skin, and tom hau ky (Vietnamese shrimp paste deep-fried in a bean curd wrapper).

What do we drink or eat for dessert in-between our meals ????

To know more, check out my next blog. Cheers

I have eaten this giant sticky rice ball in Mekong Delta in Year 2005. The size of the ball is bigger than Lisa's head !!! It is deep fried and made of glutinous rice.