List of dishes that you should try when traveling to Vietnam part 2

My Tho noodle soup

If Chau Doc is famous for vermicelli, Soc Trang cuisine calls it vermicelli noodles, then My Tho noodle soup is the most famous specialty of Tien Giang and a dish that anyone coming to the West will easily encounter anywhere. any restaurant. My Tho noodles are different from Chinese noodles, Nam Vang noodles, Bac Pho, Hue beef noodles... in that they are not eaten with vinegar and vegetables, but with bean sprouts, shallots, lemons, chili, and soy sauce.

The best noodle soup must be the type made with Go Cat rice (specialties such as incense and fragrant incense). Basically, the sweetness of the broth is carefully stewed from the bone marrow, grilled meat and dried squid, and some typical ingredients and spices. My Tho noodle soup does not have shrimp and quail eggs like Nam Vang noodle soup, but it is just noodle soup with heart, noodles with ribs or lean meat coming to the top.

Bread

Dubbed "the best sandwich in the world", banh mi is also honored to be ranked in the Top 10 most famous and delicious Vietnamese traditional dishes.

Originating from bread brought from France, the Vietnamese cut the belly of a loaf of bread and stuffed it with many different fillings, creating a typical Vietnamese bread, different from French bread. used to slice and eat with buttermilk. Bread filling is very diverse: pork rolls, pork rolls, grilled pork, omelettes, sausages, sausages... however, the most famous is the bread with pate. Pâté is a pureed dish made from heated pork liver, when sandwiched with bread, it is often accompanied by raw vegetables.

Bread in Vietnam is very diverse, can be sandwiched with many different types of fillings, so each bread row may have a different recipe and taste. Mixed bread is a cake with a mixture of many different types of fillings. Because of the low price, bread is often sold on the street or some shops, suitable for all classes.

Pancakes

Banh xeo is a popular snack in the Central region, from Nghe An to Hue. This is a flour cake, wrapped with shrimp, meat, bean sprouts... and cooked in a pan filled with oil. The pancake shell is flour mixed with turmeric to create an eye-catching yellow color, along with coconut milk to create flavor for the dish.

Pancakes in each region are different, the filling can be filled with eggs, raw vegetables or other things. Unlike pho, vermicelli, banh chung, bread can be eaten instead of the main meal, banh xeo is often eaten and dipped with dipping sauce or soy sauce. Nowadays, banh xeo is quite popular in every province of Vietnam as a typical street food.

Tien Yen Chicken

Tien Yen chicken is a hill chicken breed that climbs slopes all day long, looking for deep yellow skin, fragrant meat, and fresh water. Tien Yen chicken can be processed into all kinds of dishes without losing its distinctive taste. But the most delicious dish is still prepared in the simplest way: boiled. Tien Yen chicken after boiling, the skin is yellow like applying turmeric and shiny like just dipped in fat.

At first glance, you might be sick of the fat, but once you take a bite, you'll find it's crunchy and sweet. Tien Yen chicken served with nodding cake. The cake is coated with rice flour, rolled into big toe-sized rolls, the cake is clear, soft, flexible but not sticky.

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