Hat de nong

Hat de nong

Hat de nong (hot chestnuts) have become an indispensable snack for Hanoi winter for a long time. The chestnuts are first boiled before being roasted with salt or sand (the ingredients help to keep the nuts from burning) because of their hard shell. Chestnuts allure lovers thanks to it scent when the shell turn into brown, the light yellow core is revealed. Not only have a tasty snack, chestnuts are parked with many nutritional values for a healthy body.

The chestnuts are known as the specialty of some places in Vietnam such as Lang Son, Cao Bang, Lao Cai. You can easily find it on the sidewalk of Hanoi’s streets like Lang, Giang Vo, Cat Linh, Hang Bac or To Tich. It’s been a long time since hot chestnuts have become an indispensable treat for Hanoi winter.

Why do people like Hat de nong

Hat de nong being enjoyed
Since quite some time, hat de nong, also known as hot chestnuts, have established themselves as an essential snack for the Hanoi winter. Due to the tough exterior of the chestnuts, they must be boiled before being roasted with salt or sand. Both of these ingredients help to prevent the nuts from burning during the roasting process. The golden yellow flesh that lies beneath the chestnut's brown husk is irresistible to gourmands thanks to the enticing aroma of the fruit. Chestnuts are not only a delicious snack, but they also have many nutritional values that are important for maintaining a healthy body.


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Ingredients that go into Hat de nong

  • Prep:5 mins
  • Cook:20 mins
  • Total:25 mins
  • Servings:2 to 4 servings
  • Yield:1/2 pound

How to cook Hat de nong

One of the most delicious ways to enjoy chestnuts is to have them roasted. When roasted, chestnuts take on a delicate and slightly sweet flavour, and their texture becomes softer and more reminiscent of that of sweet potatoes. Raw chestnuts are bitter. They are particularly well-liked around the time of year that celebrates Christmas, and it is not difficult to prepare them at home.

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What can Hat de nong be served together with

Hat de nong served

Some would argue that the best way to roast chestnuts is over hot coals, either in a fireplace or an outdoor roasting pit. Chestnuts are popular in Italy beginning in the fall, and this is the time when they are prepared. When that isn't an option, Italians will roast chestnuts over the burner of a gas stove using a simple iron pan with a perforated bottom that allows the flames to touch the chestnuts as they cook. Do not give up hope if you do not own a gas burner or a chestnut-roasting pan specifically designed for the task. To roast them in your oven, you won't need any specialised tools or equipment.

Other popular Vietnamese food

Besides Nem ran/cha gio, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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