You should get Vietnam visa to enjoy Polish delicacies

        How to visitVietnam to enjoy Polish delicacies ?
1. Getting VietnamVisa (Vietnam Visa on arrival orVietnam visa at Vietnam Embassy). You can apply online visa for Vietnam. Try to get Vietnam Visa promotion- It will be cheaper
2. Book Air ticket to come to Vietnam.
3. Come to visit Vietnam to enjoy Polish delicacies.


                                                                                                                                                                                                                                                                                                                

                                            For the first time, Polish   art and cuisine take center stage at the Intercontinental Hotel in Hanoi.

                        
        Although having a busy afternoon ahead of us, my colleagues and I didn't refuse the invitation from F.ric Fettke, executive chcf at die five-star Intercontinental hotel, to have lunch at his place. The chance to have a Polish meal in Hanoi very seldomlv or never happens! As a part of its Culin'Art series, the hotel was offering a special week to showcase Polish gastronomy and poster art in its two restau*rants, the Milan and Saigon, last month.
  'You might discover the distinct charac*ter and artistic value of Polish art through the posters,' claimed Eric. Nearly 20 posters that reflect the history of Polish politics, society- and lifestyle were on display. I lowever, for an enthusiastic diner like myself, the Polish food was the most impor*tant part of the visit.
  As we settled down for lunch, Eric rec*ommended some of his favorites from the menu. We did not have to wait long for our meals. The starter, Duck liver pate (VND170,000), was served with hazelnut and honey pancakes with cranberry and raisin jam.
  Tolish take jam with almost all of their dishes,' Eric explained, in reference to the jar of sweet jam that was served along with the salted duck liver. The winter in Poland is so long that people have to save fruits to eat.'
  Eric's Polish dishes have kept the integri*ty and flavor of Polish cuisine, but he uses contemporary cooking techniques to enhance the dishes. Duck liver pate is an authentic Polish classic, but Eric supple*mented the dish with star anise and dried chili. These two items are heated in the oven before served, so that one smells their natu*ral aromas without having their overwhekn- ing taste disrupt the essence of the dish.
  According to the chef, while Poland's cuisine is similar to dishes from its neigh*bors, I-atvia, Russia and Ukraine, Polish chefs continue to make their mark at inter*national cooking competitions. Although Eric was born and raised in South  Africa to a German Father and Soudi African moth*er, he was the former executive chef in a hotel in Warsaw, Poland for years.
  Next to arrive on the table w7as Zubroka cured salmon with red borscht terrine, Kohlrabi salad and horseradish foam (VND225,000). 1-ooking up at the menu, my friend and I found out that we had already gone through two starters and two other main courses were still on their way! After tasting the salmon, my companion and I responded in tandem: This is quite excellent.' The taste and texture was perfect. The horseradish foam was light but full of flavor.
  The crayfish bisque (VND230,000), a seafood dish served with a herb salad, was a little bit salt}7 for my appetite. Having this spiced crayfish meatball, together with the herbs, provided me with a splendid taste that I'd never experienced before. The grilled codfish (VND570,000) fused traditional Polish food with contemporary international cuisine. A Polish-style, grilled codfish fillet was sizzling in the middle of the dish, which was served with green beans and boiled potatoes with dill rye and bear sauce. 1 was really impressed with the size of these servings. The plate was quite large, but the food almost covered itl The only bad thing about the main cours*es was that they only left a modest amount of room for dessert. After taking down the piernik mille feuille, with strawberries and chocolate (VND135,000), our stom*achs were beyond full. Some of my col*leagues didn't even attempt to touch the dessert.
  If there is any 'link' between Polish gas*tronomy and propaganda, it's the enthusi*asm. Artists express their thoughts on paper and canvas, while the chefs did the same with their food. As for the InterContinental's executive chef, cooking has been his passion for as long as he can remember. Eric has 16 years of experience as an executive chef in big hotels in South Africa, Poland and Vietnam. He has also trained and worked in Spain, Germany, Beijing and Shanghai.

Source:    http://www.vietnamvisasupport.com/f@rum/vietnam-travel/travel-services/restaurants/4445-polish-delicacies.html