Best Food in Vietnam
Vietnamese Food is top World well known to be both healthy and flavorful, thanks its generous combination of fresh herbs and greens, paired with rice, noodles, meat and seafood. While many cities like Hanoi and Ho Chi Minh City offer plenty of fine-dining restaurants and five-star hotel restaurants decked out in extravagant settings, some of the best authentic Vietnamese Foods are actually found on Street Restaurants, vibrant street markets. A typical Vietnamese Meal usually includes rice or noodles, a meat or seafood dish, a vegetable dish, soup and nuoc mam - fish sauce for dipping. Here’s a helpful Vietnam Food Guide on what to eat in Vietnam, most of them can be enjoyed just about any time of the day. While most are familiar with pho or spring rolls, there’s a wide range of Vietnamese Dishes only available in certain regions so be sure to try them when you are in the region..
1. Banh My (French Baguette): This is an unique French-Vietnamese sandwich that’s great when you need a quick meal for either breakfast, lunch and dinner. Priced about VND 10,000 and VND 15,000 and it consists of a toasted baguette sandwich, pickled vegetables, pate, herbs, butter, soy sauce, cilantro, chilly sauce and hot peppers. Most banh mi sellers also offer a wide range of meat including heo quay (roasted pork belly), trung op la (fried egg), thit nuong (grilled pork loin), cha ca (fried fish with turmeric and dill), cha lua (boiled sausages), xa xiu (Chinese barbecued pork), and thit ga (chicken).
2. Pho (Rice Noodle Soup): Pho is Top World Famous Vietnamese Dish, it comprises of rice noodles in a flavorful soup with meat and various greens, plus a side of nuoc cham (fish or soya sauce) or chilli sauce. A basic bowl contains Chicken, Beef,… topped up with bean sprouts, lime wedges, and fresh herbs like basil, mint, cilantro, and onions. This dish is typically eaten for breakfast, pho is priced between VND 20,000 and VND 30,000 at a local restaurant or street market in Vietnam.
3. Banh Xeo (Crispy Pancake): This Vietnamese Dish is similar to a crepe or pancake, Banh Xeo is made of rice flour with coconut milk, and turmeric, which you can fill it with vermicelli noodles and meats like chicken, pork, beef, shrimps, sliced onions, bean sprouts, and mushrooms. Most of roadside stalls, local restaurants selling a banh xeo for about from VND 15,000 to VND 25,000, which usually comes with a side of fresh lettuce or rice papers. Local way to eat Banh Xeo is to wrap banh xeo in mustard leaf, lettuce leaves or rice papers together with nem lui (Grill Prok in lemongrass skewers), mint leaves, basil, before dipping in fermented peanut sauce.
4. Goi cuon (Vietnamese fresh spring rolls): Fresh Springrolls consist of thin and fresh rice paper wrapped with pork, shrimp, basil, and lettuce. Goi Cuon is usually dipped into ground chilly and a hoisin-based dipping sauce topped with crushed peanuts. This popular snack is also a healthier alternative to cha gio, which is a deep-fried egg roll made with a combination of mung bean noodles, minced pork, and various spices.
5. My Quang Noodle: My Quang may be available at most restaurants in Vietnam, but it actually originates from Da Nang. Easily distinguished by its yellow-coloured rice noodles, this dish is a hearty mix of bone broth seasoned with fish sauce, black pepper, shallot, and garlic, as well as meaty ingredients such as river shrimp, boiled quails eggs, and roast pork. As with most Vietnamese dishes, mi quang also comes with a variety of herbs, including basil, peanuts, coriander, lettuce, sliced banana flowers, and sesame rice crackers.
6. Bun thit nuong (Grill Prok with Noodle): comprises thin vermicelli rice noodles, chopped lettuce, sliced cucumber, bean sprouts, pickled daikon, basil, chopped peanuts, and mint, topped with grilled pork shoulder. Unlike most noodle dishes, it doesn’t come in a soup or broth, but with a side of nuoc cham sauce for diners to mix into for a flavourful ensemble. While bun thit nuong is quite filling on its own, you can also try another variation called bun thit nuong cha gio, which is topped with sliced cha gio (deep-fried Vietnamese spring rolls).
7. Bún Bò Huế (Hue Noodle Soup with Beef): Bún bò originated in Huế, a former Royal Capital of Vietnam. Outside the city of Huế and some parts of central Vietnam, it is called Bún Bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as Bún Bò. The broth is prepared by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process. Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce are added to the soup according to taste. Ingredients might be varied by regions due to their availability.
8. Bún chả (Grill Pork with Rice Noodle) is a Vietnamese Dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter.
Bún chả originated and remains very popular in Hanoi. Outside Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.
9. Cao Lầu (Hoi An Noodle with Port): Cao lầu is a regional Vietnamese noodle dish, from the town of Hội An, in central Vietnam's Quảng Nam Province. It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes, including others from the same region, such as mì Quảng.
A bowl of cao lầu is assembled by placing the noodles on a bed of fresh greens, bean sprouts and herbs. The marinated char siu pork is fried in a pan or wok until tender, made to cool, cut into thin slices (or, alternately, shredded), and placed on the noodles. Then, a small amount of broth (enough to wet the noodles) is poured over the contents of the bowl. Finally, the bowl is topped with the crispy squares and herbs, and served with lime and chili to taste. The dish is served at room temperature, and the contents of the bowl are mixed together before eating.
10. Nem Lụi Huế (Hue Grilled Minced Pork on Lemongrass Skewers): Nem Lui is also a very elaborate dish, lean filet mignon, marinated with spices and rolled into a fresh lemongrass stick to be grilled on the charcoal so that the color is yellow, the fragrant aroma of the meat smells with lemongrass.
Nem Lui is eaten with rice paper and a plate of fig, including pineapple, pineapple, carrots, sliced cucumbers and raw vegetables, rolled up the rice paper and gripped the hand, the other hand pulled out the lemongrass, so You have a delicious roll. Add a bowl of gelatinous soup again, inside there is lean meat, the liver is grinded very fine, when the guest will also see the taste of the fleshy, the sweetness of the peanuts anymore. In short, the aroma of the aroma of the spring rolls, combined with the deep sauce, fleshy, plus a bit of coolness, sourness of the fruits and vegetables will give you an appetite and delight.