9 of the best Vietnamese pork dishes in Asia.

Nine Vietnamese pork specialties have made it onto the list of 76 best dishes in Asia, as announced by the culinary guide Taste Atlas.

Taste Atlas presents a list of 76 of the best pork dishes in Asia, for readers who want to explore Eastern cuisine on their next trip.

Bun cha

Bun cha is the first Vietnamese dish mentioned (top 4) with a rating of 4.3/5. It consists of pork and rice noodles, usually served with a sweet and sour broth and fresh vegetables. Diners can find bun cha in many provinces and cities, but Hanoi is still the place most closely associated with this dish.

The dish became more widely known to international tourists after appearing on the show Parts Unknown, when the late chef Anthony Bourdain and former US President Barack Obama enjoyed bun cha during his visit to Vietnam in 2016.

Braised pork belly

Braised pork belly is the second Vietnamese dish mentioned on the list, ranking 20th. The dish is made from finely chopped pork and a caramelized brown sauce, combined with boiled eggs, red onions, soy sauce, sugar, fish sauce, and coconut milk.

Nem lụi

Ranked 24th with a rating of 4.1/5, nem lụi is a dish originating from Hue , consisting of minced pork wrapped around lemongrass stalks and grilled until cooked. Nem lụi is usually served with fresh vegetables, rice paper, and a sweet and sour dipping sauce.

Broken rice

Com Tam (broken rice) became the next name mentioned, ranking 29th with a score of 4/5. Taste Atlas called it a "classic" dish of the people of Southern Vietnam, consisting of grilled pork ribs served with broken rice, sweet and sour pickled vegetables, fish sauce, and thinly sliced ​​pork skin mixed with roasted rice powder.

Frozen meat

Taste Atlas describes pork jelly as "a Vietnamese dish with a jelly-like texture," prepared by simmering pork until tender along with thinly sliced ​​carrots, mushrooms, wood ear mushrooms, and spices. Once cooked, the mixture is left to solidify until it reaches a jelly-like consistency.

Vietnamese people often eat jellied meat with rice during the Lunar New Year or in winter, along with pickled vegetables such as pickled cucumbers and onions.

Stir-fried mustard greens with smoked pork

Stir-fried mustard greens with finely chopped smoked pork belly is a familiar dish in the mountainous regions of northern Vietnam, such as Sa Pa. The dish combines pickled mustard greens, smoked pork belly, garlic, soy sauce, salt, and pepper, and is enjoyed with white rice.

Braised pork belly

Braised pork belly, a type of meat stewed until tender, is a famous specialty in the northern mountainous regions such as Lang Son and Quang Ninh. Originating from the braised pork dish of Guangdong Province, China, braised pork belly was later introduced to Vietnam and adapted into a specialty dish often served at meals for guests or during holidays, Tet (Lunar New Year), weddings, and other celebrations.

The name "khau nhuc" comes from the Chinese pronunciation, where "khau" means to steam until tender and "nhuc" means meat, so it can be understood as a dish of braised or steamed meat cooked until tender.

Grilled skewers

Coming in at number 74 is the local grilled pork dish from Sa Pa. This dish uses skewered black pork, marinated with spices and grilled over charcoal, served with sesame salt.

Nem Phung

The final Vietnamese dish mentioned is Nem Phung, a specialty from Phung town, Dan Phuong district (now Dan Phuong commune), on the outskirts of Hanoi. When mentioning this dish, Vietnamese people often recall the familiar folk verse: " Nem Phung eaten with fig leaves / Makes people from all over the country nostalgic for a bygone era ."

The ingredients for making nem (Vietnamese fermented pork sausage) include pork (lean and fatty) and pork skin, glutinous and non-glutinous rice, soybeans, and fig leaves. The rice used for the seasoning must also be a good quality non-glutinous rice and a small amount of glutinous rice.

The maker mixes roasted rice powder with pork skin and finely chopped pork, then wraps it in fig leaves, and finally wraps it in banana leaves and ties it with string to form a "nem" (fermented pork roll).

Established in 2015, Taste Atlas introduces tens of thousands of dishes to readers based on reviews and research from culinary experts, chefs, and diners.

This is also a place that connects more than 9,000 local restaurants globally, celebrating local cuisine from casual to upscale, sparking curiosity about dishes visitors have never tried before.

According to VnExpress

• See source link: https://vnexpress.net/9-mon-viet-lam-tu-thit-lon-ngon-nhat-chau-a-5076453.html

Source: https://baobacninhtv.vn/9-mon-viet-lam-tu-thit-lon-ngon-nhat-chau-a-postid446127.bbg