The beauty of daisies, also known as “Cúc họa mi”, transforms streets throughout the capital of Hanoi into picturesque portraits that are perfect for a postcard.

A: In an email to VOV this week, Reginaldo wrote that he listened to VOV broadcasts because they featured a lot of talk, conversations, and information about the history of Vietnam and Vietnam’s 54 Ethnic Group. Listening to our broadcast on the frequency of 9840 kHz, he also noticed some interference from Chinese and Japanese stations.

B: Thanks for tuning in to VOV and sending us feedback. We will forward your reception report to our technicians to check the interference of other stations on VOV’s broadcasts. We hope to continue to receive more feedback from you.

A: Next, we would like to welcome Thomas Moonen of the German Amateur Radio & SWL Station – DL1EC who listened to our broadcast on October 29 on the frequency of 11885 khz. He wrote: “I’m pleased to report clear reception. Thank you for your excellent transmission, which is easy to understand and has a powerful sound.”

B: Thank you, Thomas, for tuning in to VOV and sharing with us your interest in VOV’s shortwave broadcast. By the way, our programs are also available on the internet at vovworld.vn as well as the mobile app at VOV Media. 

A: In a correspondence to the English Service this week, Ding Lu of China, submitted a report on our broadcast from 19:00 to 19:30 UTC on the frequencies of 9730 kHz and 11885 kHz, saying the “signal is very strong, the listening effect is very clear” with SINPO of between 3 and 5. 

B: Malik Allah Bachaya of Pakistan shared his interest in our English transmission saying he has been listening to VOV regularly for several years. 

A: Thank you all for sending your feedback to VOV. This week, VOVWORLD received more than 380 emails, letters and phone calls from listeners in 31 countries and territories around the world. 

B: Visiting our website at vovworld.vn, Hossen Abed Ai expressed his strong impression as he listened to our story about “The Green Wind Choir’s Tale.”

A: Established in 2019, the Green Wind Choir is an inclusive choir that welcomes people of all ages, genders, nationalities, and singing backgrounds. The choir has grown to over 200 members, ranging in age from 6 to 85. They gather for practice every Sunday at the Erato School of Music and Performing Arts in Hanoi. The choir’s activities are funded by its members, who cover their own costs.

A: Founder Nguyen Hai Yen said the reason behind choosing “Green Wind” as the choir’s name, goes beyond just promoting environmentally-conscious living. 

“Music is a lot like the wind – although we can’t see or touch it, we can always feel its presence when it arrives. Back in the day, I used to have quite a bit of concern for the environment, and that’s what drove me to found Green Wind. My aim was to bring it into the community and inspire people to adopt eco‑friendly living, by getting involved in projects like ditching plastic and planting trees. Initially it was all about being “green”, but then it dawned on me that “green” represents not just a color but a spirit of sustainability, a way of life that values our planet and embodies the youthful energy and vitality of humanity,” said Yen.

B: Actually, the story “The Green Wind Choir’s Tale” was produced for our FM broadcast for foreign listeners in Vietnam but it is also available on the digital platform at vovworld.vn and our Spotify channel at VOV5 English Service.

A: Reading our story about the Fruit Festival in Ho Chi Minh City in August, Aajahamd Bin Mostaqvim of Malaysia, asked whether he can receive an invitation to attend the festival next year, 2024, for his organization, the Universiti Kebangsaan Malaysia (UKM).

B: Sorry, we’re not in the position to issue an invitation for this event. You are advised to contact the Department of Agriculture and Rural Development of the locality hosting the next event, which will be announced soon. Keep following us on the radio and our website to get the latest information!

A: In an email to VOV on November 5, Ashik Eqbal Tokon of Bangladesh sent us feedback on the program that aired on November 2 and November 3. He wrote: “I trust this message finds you in high spirits. I am writing to express my utmost admiration and gratitude for the invaluable content I had the privilege of experiencing on VOV English today. Your platform, in every aspect, offers an extraordinary window into the diverse facets of Vietnam, and it serves as an indispensable source of information on the nation’s social, cultural, economic, and developmental landscape.”

A: Thank you very much Mr. Ashik Eqbal Tokon for your detailed, emotional and dedicated feedback on our programs, which are a source of great encouragement for us. We hope to continue to receive feedback from you regularly.

B: This week, many listeners shared their interest in Vietnamese specialties which are widely covered in VOV’s stories. Masashi Suzuki of Japan said he wanted to learn more about Vietnamese alcoholic drinks.

"Rượu cần” (Straw liquor) holds ceremonial value in Vietnam, and is mostly enjoyed during ceremonies and festivities.

A: Well, in Vietnam, we have several kinds of alcoholic drinks which vary by region and feature different ingredients, yeast, recipes and secrets.

B: In its segment “What to Drink in Vietnam”, the online travel guide, TasteAtlas listed the 9 most popular alcoholic drinks. 

A: Vietnamese rice liquor is known under various names, but it is usually, and somewhat mistakenly, referred to as “rượu” – a term that is also used for other alcoholic drinks.

B: First is medicinal liquor which is a type of Vietnamese rice liquor usually made with different ingredients, typically, herbs, plants, and various reptiles and animals such as snakes, frogs, geckos, and scorpions. These are infused in distilled rice liquor for several days. Like other types of Vietnamese liquor, medicinal liquor is usually made in home distilleries.

A: Second is straw liquor (Rượu cần) which is a variety of Vietnamese rice liquor that is usually made with sticky glutinous rice. Plain rice, millet, or cassava can also be used as a base. Unlike similar varieties, this type is not distilled, and the rice is usually combined with various herbs, spices, and roots before it is left to ferment for several weeks.

B: The process is traditionally done in large earthenware pots, which are covered with banana leaves. “Rượu cần” holds ceremonial value in Vietnam, and is mostly enjoyed during ceremonies and festivities. The pot is usually placed in the center of a gathering, and the liquor is slowly sipped with the help of long bamboo straws.

A: “Rượu ngô” Corn liquor  is a unique spirit distilled from local corn varieties. The drink is traditionally produced by ethnic minorities such as the Hmong and Dao people located in the northern mountainous provinces.

B: “Táo mèo” is a type of a liquor that is traditionally associated with Sapa and the H’Mong ethnic group. It is made from the eponymous wild apples (Docynia indica) that are harvested and then soaked and fermented in water before they are macerated in rice liquor, usually for several months.

B: “Rượu nếp cẩm” is a variety of Vietnamese fermented rice liquor. It is made with black rice, which attains a distinctive deep purple hue. When the rice is cooked or soaked, it is combined with yeast, and it is then left to ferment.

B: “Rượu sim” is a traditional rose myrtle liqueur that hails from Phú Quốc island. It is usually made with a combination of rose myrtle berries (Rhodomyrtus tomentosa), sugar, and rice liquor. Rose myrtle grows wild in the mountainous regions of Phú Quốc, and the berries are usually harvested in the spring. The drink originated in rural areas and is traditionally promoted as a health remedy. 

A: “Mẫu sơn” is a Vietnamese rice liquor that is traditionally made by the Dao people who mainly live in the mountainous areas of the province of Lạng Sơn. The drink is distilled from cooked rice, spring water, and a specific type of yeast that is made with various herbs and plants.

A: “Kim son” is a variety of Vietnamese rice liquor that hails from its eponymous region. The drink is made with fermented rice, spring water, and yeast, which usually incorporates various herbs and spices. The exact recipe and the ingredients are not known, and they are traditionally passed down through generations.

B: So that’s our brief introduction to some typical local alcoholic drinks found in Vietnam. Tasting is believing! Come and try, but don’t get drunk! Thank you all for your interest in VOV, for sharing your love of Vietnam, and for sending us your feedback.