List of dishes that you should try when traveling to Vietnam part 4

Banh beo

Banh beo is a very popular cake in the Central region, in addition, it is also popular in the South of Vietnam. Banh beo has become a beauty in the culinary culture of Vietnamese people for generations.

The dough is poured to make banh beo so that the cake is very thin and shaped like a duck wing and then placed in the maze (20 cups each) and steamed (steamed in a water bath). When the cake is cooked, add seasoning on top. Delicious banh beo is thanks to the shrimp lice and especially the special dipping sauce. Fish sauce is mixed with fat, sugar, garlic, chili and cooked from fresh shrimp, so it has both sweet and fatty taste. When eating banh beo, do not use chopsticks but with thin bamboo sticks like a small paddle.

Banh Can

The raw material for making banh can is plain rice, soaked for about 6 to 8 hours and then ground into a thin powder. Pour cake can using a large round terracotta oven, above is a cake mold with round holes, about 8-16 holes; furnace body to store embers. Apply a layer of grease to each mold, then cover the mold, wait until it is very hot before pouring the dough into it. The first batch is used for furnace testing and mold coating.

People use a metal plow to take the cake out of the mold. When the top of the cake is spongy and dry, and the edges shrink and peel off, the cake is cooked and can be eaten. Banh Can served hot with sweet and sour fish sauce, served with raw vegetables, deep-fried bread.

Hot pot

The broth of the hot pot is prepared simply, not as sophisticated as the ingredients used to eat hot pot. Just add some tomato and diced chicken with cooking oil, season to taste and then bring the bone broth to a boil.

Enjoying hot pot drop has 2 ways: If you like the simplicity, you can choose to enjoy the dry hot pot, just put some vegetables, noodles; pick up some fish, meat, eggs, rice paper mixed with sauce; Hot pot with water is similar to dry food, except that the apricot fish is dropped into the pot with the broth. So the name "hot pot" also comes from this stage.

Spring rolls

Goi cuon is a popular dish in the North, Central and South regions, but the most popular is in the South. There is almost no fixed recipe for spring rolls because each region processes it differently, but the common ingredients include rice paper and filling.

In which, the filling is usually raw vegetables, vermicelli, meat (beef, pork), spring rolls, spring rolls, eggs, and especially, the best salad roll has a whole shrimp inside. Spring rolls are eaten with soy sauce, fish sauce or sauce, usually for appetizers or drinking beer.

Goi cuon is ranked 7th in the 40 most delicious dishes of Vietnamese cuisine by CNN and also ranked 7th in the Top 40 most famous and delicious Vietnamese traditional dishes.

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