List of dishes that you should try when traveling to Vietnam part 3

Broken rice

Broken rice is usually eaten with 4 main dishes: grilled pork ribs, pork skin, spring rolls, omelet. On the background of steaming white broken rice is the yellow color of grilled ribs, the milky white color of the soft, chewy skin, the patty is placed squarely next to the round shape of a freshly cooked omelet.

This dish is served with tomatoes, thinly sliced cucumbers, carrots or white radish soaked in vinegar, and at the same time indispensable a cup of fish sauce mixed according to each restaurant's own secret, making the dish more delicious. interesting.

Banh Chung / Banh Tet

Banh chung (known in the South as banh tet) is a traditional dish with the longest history in Vietnam, considered from the Hung Kings' era, with the legend of "banh chung and banh day".

How to make banh chung representing Vietnamese folklore culture: Using rustic ingredients, processing with spices, stewing on fire and preserving for a long time. The raw materials of banh chung, including the shell of the cake, are pounded glutinous rice; Filled with pork, green beans. Banh chung is wrapped in a square, inside a dong leaf or a banana leaf to have a green color. After wrapping, banh chung is boiled in water for a long time, usually they have to sit until they are cooked so that they are not crushed, burned, but also not raw. This is the most delicate dish of banh chung, often associated with the image of children sitting and looking after banh chung all night, while watching and playing Tam Cuc during Tet. Once cooked, banh chung just needs to be peeled off and eaten. You can eat it right away or eat it with melons, onions, or palanquins.

Banh Tet in the South has a similar way, but instead of a square, it is a cylinder. Many people believe that this is the original shape of banh chung, and banh chung and banh giay are actually made according to the belief in gas life.

Fried spring rolls / Spring rolls

Fried spring rolls (Central people call "grilled ram" and Southern people call "spring rolls") is a traditional dish of Vietnamese people, often made on ancient occasions, or worshiping ancestors, especially is Tet. The origin of fried spring rolls probably stems from Chinese cuisine, especially Hong Kong cuisine, but fried spring rolls in Vietnam have many differences.

Traditional fried spring rolls are rolls, with minced pork filling, mixed with vermicelli, mushrooms, wood ear... then rolled in rice paper rolls made from flour, then deep fried. Today, there are many different variations of fried spring rolls, including seafood spring rolls with seafood filling (shrimp, crab, fish) with deep-fried breaded crust.

Fried spring rolls are considered a popular family dish, almost every family eats spring rolls relatively often. Fried spring rolls can be eaten with rice or vermicelli, Southerners have "bun spring rolls", eat vermicelli with spring rolls.

Cao Lau

Cao Lau is a typical dish of Hoi An and Quang Nam, ranked 4th by CNN in the 40 best dishes of Vietnamese cuisine. Cao Lau is a large noodle dish, similar to udon noodles, but mixed noodles, with a filling consisting of raw vegetables, grilled pork and especially crispy fried skin. The birth history of Cao Lau is unknown, but the strange thing is that it is said that Cao Lau originates from the Chinese, while the Chinese do not accept this dish as originating from them.

According to legend, the delicacy of Cao Lau is in noodles, made from rice flour soaked in wood ash water taken from Cu Lao Cham, while rice milled water must be taken from Ba Le well of the Cham people. But maybe it's just a word of mouth to make the dish more attractive because the way is too picky and complicated.

Burnt rice

The attractive burnt rice dish includes: burnt rice, beef or heart, stir-fried pork kidney with vegetables such as onion, mushroom, carrot, tomato and accompanying sauces. To make rice delicious, people use fragrant sticky rice, round and clear rice grains. When cooking, it is best to put it in a cast iron pot and use charcoal.

After taking out the burnt rice, it must be exposed to natural sunlight for two or three times before it is reached when it's time to eat. Pieces of burnt rice are dipped with a sauce that compares to the taste of fish sauce, onion fat, shrimp paste (cotton rub) or sticky rice sauce.

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