"Eat to remember" in Karichampa

Nestled in a small alley behind the Japanese Bridge in Hoi An, Karichampa is gradually winning the hearts of tourists wishing to experience the culinary flavors of the Cham people.

Kieu Maily and a bowl of Hoi An noodles in Karichampa. Photo: HA SAU.

"Eat to remember"

Nestled in a quiet alley behind the Japanese Bridge, Karichampa (Nguyen Thi Minh Khai Street, Hoi An) emerges with its rustic charm and unique Champa culinary culture.

Greeting guests with a radiant smile, Kieu Maily humorously suggested that upon arriving, everyone should temporarily set aside their preconceived notions about curry and cao lau, and allow their minds to be empty, ready for new and unique experiences from the Karichampa cuisine.

Karichampa is distinguished by its three main dishes: kari Champa, Hoi An noodles, and sweet potato salad. Each dish tells a story, a creation based on tradition. Kari, pronounced in Cham as curry in Vietnamese, is one of the iconic royal cuisines of the ancient Cham people.

Unlike Indian, Thai, or Vietnamese curry, Cham curry is a recipe that Kieu Maily has collected and recreated from the family kitchens of the Cham community in An Giang, with all the details found in her book "Unique Cham Cuisine".

Cham curry has a gentle orange-yellow color and a rich, layered flavor profile derived from curry leaves, garlic, onions, and dozens of other herbs and spices. Guests can choose between beef or goat, served with compressed rice and sweet potatoes. All are exquisitely presented in lidded, heated earthenware bowls on porcelain plates with Cham-inspired glaze. Each item is custom-made by a Thanh Ha pottery artisan.

Meanwhile, the Hoi An noodle dish on the menu sparked curiosity among many. The most noticeable difference is that the Cao Lau noodles are made with beef instead of pork. According to Kieu Maily, the reason for the name "Hoi An Noodles" is that Cao Lau noodles are the traditional noodles of Hoi An, different from Quang noodles. The first-ever introduction of Hoi An noodles adds a fresh perspective to Cao Lau, which seems to bear the mark of time. It's a creative innovation that enriches Hoi An's cuisine, not something unfamiliar but rather a departure from Hoi An's long-standing cultural traditions.

“At Karichampa, we don’t use industrial seasonings; instead, we utilize locally sourced ingredients to ensure the dishes retain their natural and wholesome flavors. We offer fewer dishes, with fresh ingredients carefully selected from Hoi An and Phan Rang,” Kiều Maily revealed.

Highlights of Cham culture

Born into a Cham family in Ninh Thuan , Kieu Maily grew up surrounded by her mother's folk songs, the dances of the women in religious ceremonies, and the unforgettable flavors of Tapei nung (sticky rice cake), Tapei dalik (small sticky rice cake), and fermented fish sauce.

Tourists experience the local cuisine in Karichampa. Photo: TAN CHAU

Choosing to live permanently in Hoi An – a land of rich cultural exchange – inspired Kieu Maily to rediscover the essence of her ancestral cuisine. She is the only person in Vietnam to hold the title of "Cham Culinary Culture Artisan" from the Vietnam Handicraft Village Association. Karichampa is the result of her journey to find and restore ancient Cham culinary recipes, while also improving the characteristic Cham dish according to modern criteria, techniques, and more refined presentation to suit today's diners.

Kiều Maily doesn't just want to sell food; she wants to convey beautiful stories connected to her roots. Each plate of curry or each type of pastry is a slice of culture, a memory seasoned with love for her homeland.

"Karichampa hopes that diners will not only satisfy their taste buds, but also, in some way, be transported on a journey of memories and the identity of a vibrant, ancient culture whose presence still seems to linger around here," Kiều Maily shared.

Now, tourists who love Cham culture visiting Quang Nam province will not only admire artifacts at the Da Nang Cham Sculpture Museum or moss-covered relics in Quang Nam. Karichampa allows them to experience this unique culture more deeply.

The dishes on the menu are only a part of the soul of Champa cuisine in Hoi An. To cater to the diverse culinary experiences of diners, Karichampa also offers a menu of distinctive and unique Champa dishes. These include legendary Champa dishes such as rilo pabe kho hala min (braised goat), ia munut pabe (goat meat broth), ia habai tapung (cornmeal vegetable soup), lithei drau (mixed rice), banh can (rice pancake), and banh xeo (Vietnamese savory pancake)... These dishes have all been showcased in Japan, Italy, and Germany.

One advantage is that it also offers a rich menu of Cham ethnic vegetarian dishes. Therefore, Karichampa is an ideal choice for vegetarian or Muslim tourists – this is a plus point to capitalize on the growing Halal tourism market in Central Vietnam.

Source: https://baoquangnam.vn/an-de-nho-o-karichampa-3157840.html