Vietnam Airlines is honored to present prawn “chao” on the Business Class menu for flights departing from Ho Chi Minh City to Europe. (Cre: Heritage).

Originated from the culinary of the Central Region, “chao” dishes have reached corners of the nation with different variations. To make “chao”, first fresh ingredients are finely minced then marinated with various spices and finally grilled or fried. On Huong river banks in the old citadel of Hue, travelers are highly fond of “nem lui” (a type of lemongrass skewer), a variation of “chao”. Southern folks love savoring “chao tom boc mia” (sugarcane prawn), a unique way to make “chao”.

A prawn “chao” dish is accompanied by slices of carrot, green cabbages, and fried rice. (Cre: Heritage).

To promote our beautiful country to customers, Vietnam Airlines is honored to present prawn “chao” on the Business Class menu for flights departing from Ho Chi Minh City to Europe.

It’s easier said than done as this dish is quite sophisticated to make. Giant tiger prawns are selected based on the most stringent food safety standards to ensure their freshness. First, their shells are peeled off then they’re finely minced. Afterward, they’re molded around sugarcanes then grilled to combine the taste of seafood with the sweet sensation of sugarcane to stir up a special and delicious smell.

A prawn “chao” dish is accompanied by slices of carrot, green cabbages, and attractive-looking yellow fried rice. And to make it even more flavorful, chefs add a layer of sweet and sour green mango sauce to balance out its taste. As one of the main dishes on long-haul flights, prawn “chao” with fried rice will ensure customers a nutritious meal, keeping their body topped up with energy and vitamins. Additionally, it’s also a unique dish of Vietnamese culinary that Vietnam Airlines wants to give its dear customers.

Cre: Heritage