Here we begin a new journey, a new year, a new era at Nomades Gourmandes, and what better way to do it, as far as Romanian cuisine goes, than to inaugurate the ciorba on our blog. An essential dish and experience, festival of flavors, heat and health. When you think "ciorba", you think hot, sweet, salty and sour, a luscious garden, herbs and the flowing river of water. This is why I thought and mentioned health, this is what makes ciorba so healthy: the boil, the steam, the water. A giant teapot of vegetables, meat, herbs.

Hi guys, how have you been? I have been running left and right to prepare for the biggest Vietnamese celebration of the year: TET. For those of you who don't know, TET is the Vietnamese lunar new year. In some Asian countries where the people still use the Lunar calendar (along with the Gregorian calendar), this occasion is celebrated with events enriched with traditions. Of course no two countries have the same traditions, but the principle of the Lunar new year is for families to be reunited, and also to pay respect to the elders in the family. 

TET is fast approaching. In fact, it will begin next Saturday and will last at least for 1 week. Usually Vietnamese consider that TET lasts until the Lunar 10th of January. Last year I spoke about TET and its traditions (you can read about it here). This year I want to present to you a traditional TET dish that every household in Southern Vietnam has for this occasion: braised eggs and pork belly.