List of dishes that you should try when traveling to Vietnam

Pho

The origin of pho dates back to the early 20th century, in Hanoi and Nam Dinh. These are also two places with the best and most famous traditional pho: Hanoi noodle soup and Nam Dinh beef noodle soup.

The common feature of pho is that it is a dish made from pho noodles, with soup, served with beef or chicken and spices such as onions.

- Pho noodles: is a type of noodle made from rice, white, flat, big

- Broth: This is considered the quintessence of pho, with elaborate and meticulous processing. The characteristic of the broth is stewed bone, combined with many spices such as ginger, water onion; Some places also combine cardamom, star anise, cloves, and ginseng. According to traditional pho, the broth cannot be without oxtail.

- Meat: Pho has two main types of pho, beef pho and chicken noodle soup, in which beef pho is the first traditional type of pho. With beef noodle soup, there are a number of popular methods of making beef, such as rare beef, cooked beef, and rare beef with meats that are encrusted, dandruff, and tendon.

- Spices: The common seasonings accompanying pho are onions, lemons, vinegar, pepper, fish sauce, chili...

Originating from the North, pho has become a popular dish of Vietnamese people in Indochina until now. This is a very special dish of Vietnam and is still popular in Vietnam today. We can find famous heirloom pho shops, modern noodle chains or popular noodle shops in all parts of the country. Therefore, pho is considered a "national soul" dish, representing Vietnamese cuisine and topping the list of the most famous and delicious Vietnamese traditional dishes.

Bun

Vermicelli is another typical dish in Vietnamese cuisine, which if used in English, would also be called "noodle". Vermicelli in Vietnam also has a similar way of making pho, which is made from rice, but the noodles are rounder and sour faster. In terms of origin, vermicelli was born long before pho, which is considered to have been born from the Ly-Tran dynasties. Noodles in Vietnam are somewhat similar to noodles in China, Udon noodles in Japan, and Khanom chin in Thailand, so it can be considered that East Asian "noodle" dishes have the same origin and influence each other. Each country has transformed into its own national dishes.

Noodle dishes in Vietnam are very diverse. Vermicelli noodles include tangled vermicelli, vermicelli, and vermicelli. Types of vermicelli dishes include water vermicelli, mixed vermicelli, and vermicelli. The popular noodle dishes in Vietnam are vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli... Of which, the most famous and delicious are vermicelli and beef vermicelli. Hue

- Bun Cha: This is a specialty dish of Hanoi and Northern Vietnam, with the same popularity as pho. If pho is chosen as the representative dish of Vietnamese cuisine, then bun cha is the dish that is appreciated by many magazines and culinary experts as the best dish in Vietnam. Bun cha is a vermicelli dish served with grilled pork rolls (usually minced or grilled meat), grilled on a charcoal grill to bring up the aroma, served with dipping sauce and raw vegetables. Recently, former US President Obama and an American culinary expert came to eat bun cha in Hanoi, making bun cha even more famous.

- Hue beef noodle soup: A typical dish of the "old capital" of Hue. Hue beef vermicelli is a vermicelli noodle dish, different from beef vermicelli in the North, usually has a sweeter broth, and not only beef but also pork leg, sprouts, blood... Another famous noodle dish. , which is Southern beef noodle soup.

- Bun thang: is a sophisticated and elaborate dish, so it is usually only present in the hearty parties of Hanoians. The broth of bun thang is cooked from chicken broth, pork bones, when boiled, the foam is continuously removed to keep the water clear, then dropped into a string of dried shrimp. Thinly sliced ​​omelette, soft white spring rolls are also sliced.

Fish vermicelli, in addition to spring onions, fresh dill vegetables, can also be served with green vegetables, chrysanthemums or vegetables dotted with a layer of smooth, golden caviar to make the vermicelli bowl more attractive.

- Bun chopsticks: in Nam Dinh there is a difference. The noodles are about the size of a chopstick, soft but firm, not mushy. Nam Dinh chopsticks vermicelli combined with crab sauce has a strong sweet taste, a slightly acidic broth, and the aroma of field crab. Crab noodle soup is always served with vegetables, whatever season it is... adding flavor to the bowl of vermicelli.

Banh Cuon

This is also one of the oldest dishes in Vietnamese folk dishes.

In the book Annam Chi comb, there is also a note "On Han Thuc New Year, give each other banh cuon". Thus, banh cuon has been a popular dish in the royal court since the Tran Dynasty and if according to King Tran Nhan Tong, this dish is an old custom handed down from the Annamites.

Banh cuon is made by coating thin rice flour into a cake shell, when the crust begins to stick, the filling includes minced meat, wood ear, shiitake mushrooms, and dried onions. Then roll the cake, forming a delicious and beautiful roll cake. When finished, banh cuon will be displayed on a plate, sprinkled with dried onions, eaten with raw vegetables, pork rolls and dipped in fish sauce. Fish sauce dipping banh cuon is usually lighter and mixed with pickles, garlic, chili, pepper...

Today, banh cuon is still a typical dish in the North, especially in Hanoi, in which, Thanh Tri's banh cuon is the most famous.

Banh Khot

If you are a foodie, you must have heard the name banh khot. The raw material for making banh khot is rice flour, but the preparation must be skillful. Flour more than cake water will be dry and not chewy, while more water than cake flour will be pasty and not crispy. On the white background of the cake stands out the red color of peeled shrimp, the green color of finely chopped scallions, sometimes ground shrimp powder sprinkled on top of the cake.

The dipping sauce used for banh khot is sweet and sour fish sauce that is just right for diners. The cake is served with papaya, shredded carrots soaked in sugar vinegar, along with lettuce, basil, coriander, perilla... making the dish more flavorful.

KonPlong Grilled Chicken

Grilled chicken, which is a dish mentioned, feels extremely attractive. But Kon Plong grilled chicken is also considered as the top enchanting specialty of the Central Highlands.

This is the type of chicken raised in the village. To make KonPlong Grilled Chicken, the chicken is cleaned, then pecked (in the fishing float) and then used a skewer from the anus to the head, put lemongrass (smashed), lemon leaves into the belly, and sewn up. Then spread fried onions, soy sauce on the outside of the chicken and then grilled on a charcoal stove.

While baking, continue to stir fried onions and soy sauce. When eating, tear the chicken into pieces and season with chili salt. The grilled chicken dish is more flavorful when sipped with a strong cup of wine.

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