by Pho
If one dish is to be picked to represent Vietnam then Pho would be the most appropriate one. Pho at its most basic consists of a clear beef- or chicken-based broth, rice noodles, herbs, and thinly sliced meats.
Cơm tấm
"Cơm tấm"- well known as a anytime-meal of Saigonese. There are broken rice, BBQ pork rib, egg, crab-meat ball and some sweet sauce in a portion & the best way to eat it is not by chopstick?! But by spoon and fork
Bún riêu
"Bún riêu"
This crab-based noodle soup requires few ingredients—freshwater crabs, tomatoes, tofu, and rice noodles—but requires a very labor intensive cooking process.
The end product is a flavorful broth with an attractive light red color from fresh tomatoes, a slightly sour taste from tamarind, and deep richness from the simmered crabs. It is served with rice noodles, fried tofu, and topped with green onions, shredded banana blossoms, julienned water spinach stems, and fresh basil.
Bánh xèo
Bánh xèo - Vietnamese Savory Crepes
Bánh xèo or "sizzling cake", named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savory fried pancake made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
Hủ tiếu Mỹ Tho
"Hủ tiếu Mỹ Tho"
There are many versions of hủ tiếu but the Mỹ Tho dish became widely known because of the noodles, made from a variety of rice from the nearby town of Gò Cát.
The sweetness of this noodle soup comes from braising pork marrow bones, dried squid, and whole onions together. The broth is ready when the bones are soft and onions completely translucent. The richness of the soup is paired with perfectly soft and chewy rice noodles. A colorful bowl of hủ tiếu Mỹ Tho is typically topped with ground pork, shrimp, pork liver, quail eggs, green onions, celery leaves, chives, and bean sprouts.
Bánh mì
Which is a popular street food in Vietnam, is the term referring to the Vietnamese baguette stuffed with meat, vegetable, butter, one or two tablespoon of meat sauce, and chili sauce.
No words to say how delicous Vietnamese Banh Mi
CAO LẦU - speciality of the Central region
There is a legend that the thick and sticky rice noodles of cao lầu can only be made from the water taken from the well of Ba Le Village. Whether it is true or not, it is undeniable that this dish, which only could be found in Hoi An town, Central Vietnam, has something extremely unique. Being topped with shrimp and pork and garnished with mint, basil, bean sprouts and lettuce, Cao Lau is served in a light soy sauce broth. This is indeed a dish well worth hunting down.
Bun Bo Hue - Central region
The name itself gives the origin of this dish. Bun Bo Hue hails from the royal city of Hue in Central Vietnam. Contained in this dish are pork's liver, beef, chopped spring onions, various kinds of pre-cooked luncheon meat and thick fresh noodles (bún). The distinct sweet flavor of the soup is derived from a broth composed primarily from beef bones, fermented shrimp paste, lemongrass, and dried chilli.
Vietnamese Spring roll (Gỏi cuốn)
The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam’s favorite condiment - fish sauce. Goi cuon are great as an appetizer and may be found on the menu of any good Vietnamese restaurant.
MÌ QUẢNG - Central region food
Not quite a soup, not a stew, mì quảng is to some an oddity of the soup world, being more like salad with a splash of soup. Originating from Quang Nam province and Da Nang city, the dish is one of the most popular in the region. This popular lunch meal is composed of a combination of wide white rice noodles and yellow egg noodles, and served with seasoned pork chop or chicken, hard-boiled egg, sauteed shrimp, peanuts, chả (pork sausage), chili pepper, a plethora of fresh vegetables, and pieces of crispy bánh tráng (rice paper). With mì quảng only enough broth is added to moisten the noodles.
Nem Rán - Fried Spring Rolls
Ingredients usually consist of lean minced pork/beef, sliced mushroom, glassnoodle, finely chopped carrot, onion and eggs. Then they are seasoned with salt, pepper and mixed thoroughly before being wrapped in thin rice paper into small rolls and deep fried in boiling oil.
The dish itself is a master piece but is still incomplete without the special dipping sauce and fresh vegetables anf herbs!
Bún chả - Northern region
Served with rice noodles, a basket of fresh lettuce and herbs, and a bowl of dipping sauce that all gets mixed together, this simple street food with all its savoury goodness, fresh avours, and contrasting textures, is quite simply Vietnam on a plate.
Bánh Canh Hẹ - Vietnamese Thick Noodles Soup
The literal translation would be “chive noodles” and, upon first sight, the soup certainly looks that way: a sea of green specks swimming in a light, clear broth. Chunks of fresh fish, thick slices of fried chả cá and a lone quail egg are joined by a thinner variation of bánh canh. Toss in standard accouterments like chili and lime, and you’ve got yourself a top-notch breakfast.
Nguồn: amazingvietnampage
0 comments: