Buzz
When traveling to Hung Yen, tourists not only learn about the beautiful love story between Princess Tien Dung and the poor boy Chu Dong Tu, as immortalized in the verse 'Delicious wine leans toward Lac Dao/ Craving for pink watermelon from Dinh Cao/ Famous chickens from Dong Tao/ Sweet Thiện Phiến apples'(The way to Hung Yen - Nguyen Han Dung) but also explore the lush lychee orchards, the main ingredient for the exquisite lychee and lotus seed dessert.
Embark on a culinary journey in Hung Yen to savor the delicacy of 'Royal Progress Lychee.'
For ages, lychee has been a distinctive trademark and a source of pride for Hung Yen province, immortalized in folk verses: 'Though many trade from North to East/ None can forget Hung Yen's lychee.' Lychee blossoms in the spring, during drizzly, chilly days, its fragrant scent intoxicating. While many regions now cultivate lychee, even those with similar climates and soil conditions as Hung Yen, only Hung Yen's lychee carries the most exquisite flavor.
In Hien Pagoda (Hung Yen town), stands an ancient lychee tree, revered by locals as the ancestral lychee tree, enshrined with a commemorative plaque. Legend has it that in ancient times, a passing official, during lychee season, tasted its fragrance and sweetness, enrapturing his soul. Recognizing its preciousness, he presented it to the king. Rumor spread, and since then, Hung Yen's lychee has gained renown far and wide.
Henceforth, every early autumn, locals bring forth the 'Royal Progress Lychee,' hence why Hung Yen's lychee is also known as the 'Royal Progress Lychee.' In the 16th-17th centuries, this prized fruit even accompanied merchants to Japan in large quantities. Every year, during July and August, lychees ripen abundantly, with September marking the late lychee season.
In Hung Yen these days, anyone walking along the streets can reach out and touch clusters of smooth, heavy lychees. Beside the ripe lychee trees tinted golden under a corner of the sky, crowds flock to buy lychees.
From the lychee fruit, one can prepare various nutritious dishes, especially lychee and lotus seed sweet soup - a great refreshment on hot summer days. Lotus seeds have long been known for their calming effects and aid in treating insomnia, while lychees are beneficial for the nervous system.
Cooking lychee and lotus seed sweet soup is not too difficult. Peel the lychees and carefully remove the seeds with a knife to create space for the lotus seeds. Boil mung beans for about 10 minutes, then add soaked lotus seeds and continue boiling for about 25 minutes (if using dried lotus seeds, cook them together with the mung beans) until soft. Then add sugar and continue boiling for another 10 minutes to allow the sugar to penetrate the lotus seeds.
Remember to take the pot off the heat, scoop out the lotus seeds to cool before placing them into the lychee shells, which have already had their seeds removed, then boil again for about 3 minutes (do not boil for too long as it will lose the crispness and delicate flavor of the lychees, and may cause the lotus seeds inside to fall out). Lychee and lotus seed sweet soup is a harmonious combination of summer's essence.
According to Doanh Nhan Sai Gon
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Reference: Travel Guide from Mytour
MytourMarch 29, 2016
