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Located 20km from Hoi An town and about 40km far from Da Nang City, Cu Lao Cham is a fascinating destination that I chosen to make the trip last week. I did not buy a tour of any travel agency but I organized the trip with support of my friends.

Cu Lao Cham Island

To reach the island, our group had to change through 3 routes during 2 hours: bus from Da Nang to Hoi An, taxi from Hoi An bus station to Cua Dai wharf and boat from the wharf to Hon Lao – one of 8 islets of Cu Lao Cham.

I was immediately impressive with beautiful scenery of Chong beach. Since I came in the weekdays, this place is so quiet and perfect for me to rest. I swam, enjoyed sunbathe in the morning and dived in the afternoon. The water is so clean that I could see fish swimming around me.

I did not see any plastic bags during my tour on this island. I asked a local and he said it is a campaign here to ask the locals and visitors not to use plastic bags here to keep environment clean. A 10 point is for the idea and followers.

I love this island also because of fresh sea food with specialists such as Rock crab, “Vú nàng” snail or Abalone. The friendly Cham people also make any visitor would love to be back here at least once. Finding a motorcycle on the roadside with the plugged key is normal story and no scare to be stolen.

I will list this place in my to-do-visit list every year and will return next year with my family in summer holidays.

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On 1 st July, 2014, the Vietnam Heritage magazine in cooperation with Cannon Vietnam launched the “Vietnam Heritage Photo Award 2014” contest.


After 2 successful contests held in 2012 and 2013, “Viet Nam Heritage Photo Awards 2014” contest is truly promising chance to draw much interest from public tourism opinion.

In series of the contest in 2012 and 2013, the contest in 2014 is designed to raise attention of foreigners who are planning their trip in Vietnam and then they will, of course, ask themselves that “wow, Vietnam has many must – go and do – not – miss places”. It might be said that all aspect of Vietnam’s beauty will be reflected fully. An Italian tourist – Mr David Lee shared his view on Twitter “I saw a picturesque photo of halong bay which was sent by my Vietnamese friend, he joined the Vietnam Heritage Photo Award 2012. After catching this photo, going halong bay is one of my big desires. And now it becomes true … it is so amazing. It is more beautiful than I expected”
In this year 2014, all natural beauty will be focused. If you are out –door photographers, you should focus much on nature (landscapes, marine resources, geography, wild animals, plants and the environment in general), tangible culture (architecture, sculpture, arts, traditional handicrafts and villages) and intangible culture (music, dance, festivals, folk games, religious and other customs).

Now let’s join this contest and widen Vietnam images to the world.

Source: http://www.visitourvietnam.com/

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To ensure a safe and successful trip before conquer the top, climbing lovers should consider the following points.

1. In Vietnam, the dry season from November to April of the year is an appropriate time for climbing. You have to carefully research the terrain to determine appropriate time to move in order to achieve the ultimate goal. Especially you should ask for help from those who have experience or from local people.

2. Personal item for trekking tour should be minimal but also enough. Pants, shirts, waterproof jackets, freeze proofand breathable clothes, lightweight shoes; knee, ankle, elbow protector floppy hats, lightweight raincoat. Other items depend on expected route: there are paths available or have to pave the way, there are people carrying your luggage and guide or not, the time of the trip. Knife and flashlight is also indispensable items.


3. Beside necessary food for the journey, the food must be capable of providing high energy (chocolate, snicker). Water is extremely important; you should have a water tank with a straw to be able to drink in the process of moving constantly. Properly drinking water helps you to save energy and offset the energy at the right time. Lemon juice mixed with glucose, a little salt is perfect for trekking journey.

4. With the hard route, be prepared for the trip by GPS; mark the road in case of getting lost. On the top of mountain, there is no cell phone signal; the use of walkie-talkie is also an advantage.

5. Organize small groups to go, suitable for difficult and dangerous route. Do not ever forget to put personal safety first, so not make risky decisions which can be dangerous to yourself and other members.

Source: http://www.visitourvietnam.com/guides/how-to-climb-mountain-safetly.html

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If you come Vietnam, let’s try some delicious cake in this list:

1. “Banh Chung” (Chung cake – steamed cake) is a traditional and irreplaceable cake of Vietnamese people in the Tet Holidays and King Hung’s anniversary (10th March Lunar). For the Vietnamese, making “Banh Chung” is the ideal way to express gratitude to their ancestors and homeland.

Bánh chưng is made from glutinous rice, mung bean, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the sixth Hùng Vương, who became Hùng Vương’s successor thank to his creation of bánh chưng and bánh dày, which symbolized respectively the Earth and the Sky. Considered an essential element of the family altar on the occasion of Tết, the making and eating bánh chưng during this time is a well-preserved tradition of Vietnamese people. Beside the Tết holiday, bánh chưng is also tasted all year round as a delicacy of Vietnamese cuisine and one of the national dishes of Vietnam besides nem rán and phở.

2. Banh day (pronounced dầy) is a very simple and traditional rice cake, is the second cake that Lang Liêu give to his father. Thick flat rounds of sticky rice flour. Banh Day is served regularly at festivals and ceremonies. It is a rounded, convex cake of glutinous or nep rice, which resembles white dough, soft and sticky. Its cupola-shaped top is said to resemble the shape of the heavenly vault. Stick a piece of cha lua (Vietnamese ham) inside and it’s simple but yet tasty and even addicting snack. Some even dip this in fish sauce. The soft and sticky glutinous rice cake celebrates the simplicity and importance of rice in Vietnamese culture and is a treat fit for both Kings and commoners.


3. Banh khuc (cudweed cake) It’s a rice ball made from glutinous rice, green bean, pork, spices and, most importantly, cudweed (khuc).
Cudweed grows during lunar January and February, when the drizzling rain lasts all day, and it can be found along the edges of rice fields. There are two kinds: nep and te. The latter is more flexible and fragrant and is preferred for making the cake.
First, the cudweed is washed, ground and then mixed with husked glutinous rice. Green beans, that are flayed and turned into paste after being cooked, are then added to the mixture. Finally, the cakes are sprinkled with grains of glutinous steamed rice.
As time goes by it is increasingly difficult to find cudweed as fields are eaten up by development. However, for now you can find banh khuc in Hanoi. However some bakers may not be using cudweed and may substitute it with cabbage or water morning glory.

banh khuc, vietnamese food, traditional cake

4. Phu The cake pack in the phrynium, not garish colors, restrained in style but take off cake bringing white porcelain disk that will enjoy to make astonished. The black sesame as a suspension of the gold shell cakes throughout, the delicious cake circle, square shape with coconut leaves as the square of the circle of Yin and Yang philosophy .
banh phu the, vietnamese food, traditional cake

This is reflected in the form of bread made of the box is based in two parts: in the box, also called sound box – small, low case and the cake outside the box, also called positive list, larger a little box up on the sound, making the cover. In addition, positive-negative philosophy also shows quite clearly how the cake.
To create a Phu The cake, people settle thin powder on campus, located on the top, emtank remaining flour onto the show as cherish, protection as conjugal affection. Not the case, Phu The cake also include it in the philosophy the team recreate a fine last year’s color wheel: white powder by filtration and coconut rice, yellow of gardenia use for skin cake and green bean fine grinding of kernel cake, black of seseam, green leaves and red of bamboo string.

5. Gio cake is a delicious dish in northern of Vietnam, but for different areas is how the method make cake also differ. Cake flavor taste, torrid but when you eat a cool freshness.

banh gio, vietnamese food, traditional cake
We must first burn the leaves of bamboo, oval leaves from ash, get the clear water  of ash, rice soaked overnight then use a package that rice cake (of course also a number of components and other conditions. This is secret create good smell for brand of area).
The Gio cake  packed banana leaf. After boiled,  cake has with yellow amber, transparent, no odor, drowsiness still see the grain of rice that has turned the comedy.That’s glutinous rice but it is still not clear as trung cake, nor a  ripe block flour such as Phu The cake, Nep cake, Giò cake.

You can read Countries cannot be supporting Vietnam visa online for more information to travel to Vietnam.

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Humans are like goats. We’ll eat any damned thing. Just ask the people who make PowerBars.

In fact, you’ll find foods in this world that don’t even seem possible. Not just that they could exist, but that people would actually stick this stuff in their mouths without a gun to their head.

We’ve found six dishes that seemed to have sprung from Satan’s own cookbook.


From: Mexico
Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.

The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being fucking insane.
Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of fucking ant eggs.
We’re not sure Taco Bell hasn’t snuck this shit into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

5.Casu Marzu

From: Sardinia, Italy.
This, dear reader, is a medium-sized lump of Sweet Fucking Christ. Casu Marzu is a sheep’ milk cheese that has been deliberately infested by a Piophila casei, the “cheese fly.” The result is a maggot-ridden, weeping stink bomb in an advanced state of decomposition.

Its translucent larvae are able to jump about 6 inches into the air, making this the only cheese that requires eye protection while eating. The taste is strong enough to burn the tongue, and the larvae themselves pass through the stomach undigested, sometimes surviving long enough to breed in the intestine, where they attempt to bore through the walls, causing vomiting and bloody diarrhea.

This cheese is a delicacy in Sardinia, where it is illegal. That’ right. It is illegal in the only place where people actually want to eat it. If this does not communicate a very clear message, perhaps the larvae will, as they leap desperately toward your face in an effort to escape the putrescent horror of the only home they have ever known. Even the cheese itself is ashamed; when prodded, it weeps an odorous liquid called lagrima, Sardinian for “tears.”
There is significant danger here, as we’re thinking the cheese companies have a lot of maggot stock in the back of their warehouse they’d like to get rid of. And, there may actually be a market for it. Self-loathing is a powerful force in this economy (see the diet section of your local supermarket) and there’ times you get low enough that, damn it, you feel like you deserve nothing better than infested cheese.

4. Lutefisk

From: Norway.
Ahhh, Lutefisk. After the larvae-ridden cheese, it’s a blessed relief to sample a clean, down-to-earth Scandinavian recipe.

A little too clean.

Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery.
For those of you who don’t know, lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, de-budding cow horns, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face. Or, so the lutefisk industry would have us believe.

It’ true, lutefisk is more popular in the United States than in Norway. What the hell are they doing with it? They’re not eating it are they? Is it because it’ a cheap alternative to colonic irrigation? Seriously, how do you advertise this stuff?

3. Baby Mice Wine

From: Korea.
What better to wash down your gelatinous lumps of lye fish than a nice chilled cup of dead mice? What better indeed.

Baby mice wine is a traditional Chinese and Korean “health tonic,” which apparently tastes like raw gasoline. Little mice, eyes still closed, are plucked from the embrace of their loving mothers and stuffed (while still alive) into a bottle of rice wine. They are left to ferment while their parents wring their tiny mouse paws in despair, tears drooping sadly from the tips of their whiskers.
Do you wince at the thought of swallowing a tequila worm? Imagine how you’d feel during a session on this bastard. Whoops, I swallowed a dead mouse! Whoops, there goes another one! Whoops, I just puked my entire body out of my nose!
Who are you going to find in America that’ OK with drinking dead fetus juice as a way to improve their own health? OK, other than lawyers.


From: Iraq.
Of all the dishes, this is the one most likely to be mistaken for a threatening message from the mob. It’ a sheep’ head. Boiled.
Pacha only reveals its terror gradually. Sure, maybe you can get around the fact that you’re eating face. But, the more you eat it, the more bone is revealed, until you give a final burp and set your cutlery down beside a grinning ivory skull. Its hollow eye sockets stare back at you with a look of grim damnation. “Burp while ye may,” the sockets say, “for the same fate will happen to you–and all too soon.”

We wonder why the Iraqis keep blowing themselves up? Wouldn’t you, if every evening meal was a festival of death?
Not looking like that, it won’t. But, you tell people that sheep head contains some kind of enzyme that boosts your metabolism and …

1. Balut

From: The Philippines
Behold, for our journey of horror reaches its destination. Balut are duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture.

They are enjoyed in Cambodia, Philippines and the fifth and seventh levels of hell. They are typically sold by street vendors at night, out of buckets of warm sand. You can spot the vendors because of their glowing red eyes, and the faint, otherworldly sound of children screaming.
… Because you’re never going to look at an egg the same way. Tell yourself that every time you crack open an egg from now on you won’t be half expecting a leathery wad of bird to come flopping out into the skillet.

Yes, balut is upsetting on about a half-dozen levels. Sure, all meat eaters know on some level that the delicious chop on your plate used to belong to something cute and fluffy, which gambolled in the sun during the brief spring of its life. Most of the time, it’ perfectly possible not to give a shit. But, when you’re biting into something that hasn’t even had a chance to see its mother’ face … well, it’ different.
Actually, marketed properly, these eggs could be a damn good motivator. When you’ve looked death in the face at breakfast time, what the hell else can the day throw at you?

Source: Cracked.com

You can read Ten crazy festivals in the world to have more options to travel

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