Soybean delight: Tofu tales of Mo VillageVietNamNet Bridge – Many of Hanoi’s signature dishes, such as bun dau mam tom (fermented shrimp paste with fried tofu and rice vermicelli) or oc nau chuoi dau (snail soup with green banana, fried tofu and perilla leaves), have tofu as the main ingredient. Most Hanoian housewives still prefer using Mo tofu to make dishes as this variety of tofu has a special creamy taste and sweet flavour and is very soft. — VNS Photo Doan TungTofu makers in Mo Village normally wake up at 3am to make fresh tofu for early morning markets. According to Bui Tuyet Van, a 52-year-old Hanoian housewife, the gourmets can easily recognise Mo tofu. “I can never have enough of the plain Mo tofu with fish sauce, even though I have been having it since childhood,” Van said.

Source: VietNamNet News February 27, 2018 09:22 UTC