From fragrant pho with rich flavors to crispy bread with salty fillings, Vietnam's culinary treasures are famous throughout the world. world.
Michelin guide Revealing secrets for visitors to grasp the true essence of some Vietnamese delicacies.
Noodle Soup
Pho, undoubtedly the most famous Vietnamese dish worldwide, offers an interesting combination of flavors. A bowl of pho represents a harmonious combination of rice noodles, tender meat (beef or chicken), coriander and aromatic broth. To truly appreciate the essence of pho, taste the broth first before adding any vegetables or spices.
In the northern regions of Vietnam, it is customary to enhance a bowl of beef pho with a little vinegar, while chicken pho is favored with lemon. In the South, pho broth is often mixed with a little sugar, making it a little sweeter. Additionally, the Southern variation incorporates a variety of toppings, including beef patties, tripe, tendons, and even oxtail. Southerners enrich their bowl of pho by adding fresh vegetables and herbs such as basil to enhance the aroma.
Try the pho restaurants awarded Michelin Bib Gourmand (quality food at affordable prices): Pho Ga Nguyet, Hanoi; Au Trieu Beef Pho, Hanoi; Pho Phuong, Ho Chi Minh City; Pho Hoa Pasteur, Ho Chi Minh City.
Rolls
Banh cuon is made from rice flour, coated thinly on cloth and then steamed in a large pot of water for a few minutes. When the rolls are cooked, they will be rolled with fillings such as pork, shrimp, wood ear mushrooms, shiitake mushrooms, and chopped green onions.
This banh cuon dish usually comes with a mixture of garnishes: a few slices of spring rolls, spring rolls, pickled cucumbers and bean sprouts, and of course fish sauce.
Try here: Banh Cuon Ba Xuan, Michelin-recommended, Hanoi
Bun cha
Originating from Hanoi, bun cha is a dish consisting of three main ingredients. First is a bowl of grilled pork belly and succulent grilled pork patties with a light dipping sauce with spinach. Followed by a delicious plate of vermicelli. Finally, there is a basket of fresh herbs including perilla leaves, coriander and lettuce.
To fully enjoy this culinary masterpiece, start by skillfully holding some vermicelli (if you like, use chopsticks) and dip it into a bowl of delicious meat. Add some raw vegetables and enjoy the delicious combination of salty, sour, spicy and sweet.
The patties and sliced pork are meticulously marinated and then grilled over hot charcoal until they have an attractive golden brown color. The dipping sauce is prepared from a mixture of fish sauce, sugar, water and vinegar, creating a harmonious balance between sweetness and tanginess, all enhancing the overall flavor experience.
Try here: Bun Cha Ta (Nguyen Huu Huan), Bib Gourmand, Hanoi; Tuyet Bun Cha 34, Bib Gourmand, Hanoi; Hoang Van grilled pork vermicelli, recommended by Michelin, Ho Chi Minh City.
Bread
In Vietnam, banh mi is a popular street food in every city and on every street. This hearty dish boasts countless regional variations, each displaying unique culinary characteristics. The key to creating a perfect banh mi lies in meticulous preparation: the bread must be toasted until crispy yellow, then delicately opened, spread with pate, filled with meats and meats. Top with a layer of delicious sauce.
A quintessential display of banh mi in Hanoi must have layers of butter, liver pate, floss, ham... To balance the meat flavor, people add fresh coriander, cucumber and ground chili sauce, seasoned. Increases flavor and increases nutritional value.
In the southern regions of Vietnam, banh mi takes an even more vegetarian approach. Cucumber slices, white radish, pickled carrots, onions, cilantro and chili are added for a refreshing and crunchy feel. There are more options for fillings, including shumai, roasted pork, chopped pork skin, fish cakes..., catering to many different tastes and preferences.
Banh xeo
Banh Xeo is a delicious fried cake made from a mixture of rice flour, water and turmeric powder. The name comes from the sizzling sound made when a thin layer of rice flour is poured onto a hot pan. While traditional fillings often include pork or shrimp, today's variations include a variety of options, such as mushrooms, duck, chicken and seafood.
There are two distinct types of banh xeo. In the Central region, small pancakes are popular. The crust of these pies creates a delicate balance, neither too thick nor too thin. The result is soft and slightly pliable. It is often served in small bowls or plates with fresh vegetables and dipping sauces, allowing diners to customize their bites with different combinations.
In the South, banh xeo has a larger shape, like a plate. The crust has a satisfying crunch, with a slightly chewy texture in the middle, delicately blended with the mild flavor of coconut milk. The filling usually has a combination of pork belly, shrimp and green beans. This banh xeo is cut into smaller pieces, wrapped in lettuce along with various herbs and sometimes wrapped in rice paper. The final step is dipping with delicious sweet and sour fish sauce.
Crab soup cake
Famous delicious crab soup, with the cake made from cassava flour or a combination of rice and cassava flour. Crab soup is a crab soup, interestingly supplemented with quail eggs.
For people in the South, crab noodle soup holds a special place as a delicious dish loved by all classes and ages, especially on rainy or cold days. The chewy taste of the cake, the gentle sweetness of the broth and the seductive aroma of crab meat all blend together harmoniously, creating an irresistible culinary experience.
Snails
At a typical snail restaurant in Vietnam, you will find dishes that include more than just snails. Clams, scallops, mussels, shrimp and many lesser-known shellfish await, bringing a pleasant surprise to your taste buds.
Boiling snails with lemongrass is the simplest way to prepare this delicious dish. Use a toothpick to poke the snail out to dip in the spicy dipping sauce. This type of sauce plays a key role in creating an enchanting flavor, combining fish sauce with minced ginger, lemongrass, garlic, and chili, creating a wonderful blend of flavors, enhancing the snail eating experience.
Nowadays, snail dishes can be elaborate, adding many layers of flavor. Adventurous options include stir-fried snails with salted egg sauce, roasted with salt, grilled with onion fat, stir-fried with lemongrass and chili, grilled with green pepper or stir-fried with coconut. These creative variations offer a unique and smooth twist to the traditional version, enhancing the overall enjoyment.
Try here: Oc Di Tu, Michelin-recommended, Hanoi; Oc Vi Saigon, Michelin-recommended, Hanoi; Oc Dao, Michelin-recommended, Ho Chi Minh City.
Thanhnien.vn
