Banh Cuon_Have you ever tried it?

There is a site in our village that has been extremely familiar to many generations who living here so that to children who are far away from home, anytime they get the opportunity to return to see their family, they never forget to come and eat Banh Cuon.

The Banh Cuon shop has been open for over 30 years and is on the village road. The front is just approximately 2 meters tall, but the inside area is rather deep and can accommodate three tiny tables.

Even though the business is full, the shop does not use a ready-made cake maker, the chef pours the dough immediately when a customer calls. "I use rice flour mixed with tapioca flour in a reasonable ratio," she explained, "so that the powder after the coating is smooth, not diluted or sticky."

Each stage appears straightforward at first appearance, but the cook must be extremely skilled to cover the dough and roll the cake swiftly. First, the maker must uniformly pour the dough, thinly spread it, and align the primary cake time. The thin layer of dough must then be quickly withdrawn from the boiler to prevent the cake from tearing.

The cake has been baked just enough to produce a soft and delectable crust. The business does not buy fried onions from the street, but rather buys them from the North and then fries them to assure sanitation and the deliciousness of each bahs.

Furthermore, the handmade dipping sauce, whether Vietnamese or foreign, pleases even the most discerning eaters with its richness and flavor.

Even our Vietnamese friends, who have eaten banh cuon in various places, are "conquered" the first time they have it: "The crust is thin and flexible." The water is delicious. The cost is also reasonable!

Please visit Elon Farm if you get the chance; we will appreciate this wonderful cuisine. And I assure you won't be able to discover such spots in Vietnam!

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Silkworm raising - Vietnamese traditional crafts

There is a Vietnamese proverb about raising silkworms, that is if you want to raise silkworms, you must be willing to stand for a meal. It relates to the rush and bustle of silkworm farmers, who have no time to eat rice comfortably, so they must stand and eat to stay on duty to feed the silkworms. Although silk weaving processes have greatly advanced in recent years, silkworm breeding remains a labor of hands and feet. And those who are not patient and industrial will struggle to complete this task.

Lam Ha is one of Lam Dong province's ten most famous districts for mulberry production and silkworm breeding. The silkworm raising homes will be an intriguing site for anyone who want to learn about Vietnamese culture and living, as well as traditional handicrafts.

Previously, the Lam Ha area's economy was mostly built on coffee, pepper, and perennial fruit trees, but prices were frequently fragile and low, making living extremely tough. Later, by aggressively converting crops and livestock to market demands in conjunction with production linkages, the mulberry - silkworm rearing model not only delivers economic efficiency, but also helps to the transformation of domestic animals. Crop structure oriented at value improvement and local sustainable development. Many local households currently have a steady source of income.

Silkworms hatch, and when the silkworm babies are more than a week old, they may be fed. An adult silkworm grows from a young silkworm the size of a thread to the size of a finger. Those who are terrified of insects will find it difficult to stay in a silkworm home with thousands of immature worms. Silkworms consume inactively for 7 days before closing their cocoons. Catching mature silkworms is the stage of transferring silkworms to ne, however farmers do not come into direct touch with silkworms. The mature silkworms will select a suitable location to seal the cocoon.The silkworm's existence came to an end with the invention of silk reels, a premium material for weaving technique that is difficult to match. The individuals who produce silkworms work hard every day to keep the locality's traditional vocation alive, as well as the nation's long-standing cultural values.

Lam Ha has become the top quality mulberry barn in the country, with yarn lengths, by taking use of local availability to improve mulberry farming and silkworm rearing, as well as warm environment circumstances. Each cocoon may produce up to 1000m of silk. Silkworm has given wealth to our villages. We encourage you to come here and learn more about silkworm farming, as well as get hands-on with the locals who care for the gorgeous silkworms and see how we create silkworms firsthand

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Some thinkings about our local coffee - Lam HA Coffee region

The road to developing high-quality Robusta coffee is still long, and we are not in a rush in the near term. Everything follows its own route, its own set of steps. With each passing year, the appropriate path for Lam Ha Robusta coffee, as well as the selection of excellent coffee sources, becomes closer to the orientation.

As a child born in Lam Ha land, like other young people, we did not expect to stay; because, every day, we have seen and heard a lot when our parents and everyone around here with the chorus of good season; year-round cherishing coffee beans but still can't get well.

As everyone knows, Vietnam is delighted to be the world's second-largest coffee exporter after Brazil. However, the commercial value of Robusta coffee in Vietnam remains underappreciated in comparison to the rest of the globe. So, where do we stand on the global coffee map?

We were astonished by the stories of the Vietnamese coffee community when we first entered the coffee industry since the major subject was around Arabica coffee. We recognize that Arabica coffee has a distinct flavor and that drinkers enjoy it because of its acidity and substance. However, we have long wondered why, given that Vietnam and other nations have a legacy of producing Robusta coffee, we leave it open and do not develop it as a sort of coffee. High-quality specialty coffee?

We are pleased that Robusta Coffee is now being taken more seriously and objectively by famous coffee organizations throughout the world, such as CQI (Coffee Quality Institute). Locals like us are more confident in our ability to produce high-quality robusta coffee.

Currently, in comparison to other coffee-growing regions, the Lam Ha coffee area mostly supplies raw coffee materials; there are few high-quality coffee manufacturing facilities and it has garnered little commercial attention. We used to be extremely concerned about the local product before designing the method of creating high-quality coffee, and we battled to discover the difference and remarkable of our local coffee. After a period of research and personal experience, the results surprised us.

Regarding to sensory, Lam Ha robusta does not have the powerful, rich flavor of other places, but rather a sensation of lightness and fluidity in the mouth. Because it is cultivated at an elevation of 900-1100 meters, the acidity and body of the cup of coffee stand out, along with regularly distributed rainfall, gloomy shade, and a nice mild environment. For the coffee here to ripen more slowly and absorb more nutrients, the scent and acidity, as well as the body, are more diversified. However, for local robusta coffee to be more unique and recognized as Fine Robusta, production, and early processing must be improved.

Because the Lam Ha coffee-producing region incorporates intercropping with mulberry and silkworm rearing, the residual quantity of chemicals utilized in agriculture is obviously minimized. Robusta Coffee has addressed its flavor faults by choosing only mature coffee beans and enhancing the flavor of coffee beans via specific fermentation and processing procedures. The flavor and quality of Robusta coffee in Lam Ha are sufficiently known thanks to the roasting hands of experienced roasters.

Consumer recognition is another driving element in our manufacturing process. Customers in Western European nations, where Arabica coffee is regarded as their everyday drink, are surprised by the flavor of Robusta coffee since it complements the taste of chocolate. Cocoa, with its honey-roasted fragrant nuts and fruit

At this point, we are really pleased since the prospect for Robusta Coffee is expanding. But, as the saying goes, "fire tests gold, hardships try," and the path to Robusta Coffee still has many obstacles and challenges ahead of us, but it is an exciting trip for young people like us to embark on!

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