Michelin Guide chefs suggest delicious dishes beyond pho and banh mi - Photo: MICHELIN GUIDE
Michelin Guide recently published an article about delicious Vietnamese dishes besides banh mi and pho, as suggested by Vietnamese chefs.
Broken rice does not distinguish between rich and poor
Duy Nguyen - 2024 Michelin Young Chef Award winner, head chef of Little Bear - said "definitely broken rice".
Cooked with broken rice, grilled meat and a variety of toppings, broken rice is a dish that many Vietnamese people love, from breakfast to dinner, regardless of whether you are young or old, rich or poor. Everyone can sit on the sidewalk and enjoy it.
Broken rice is a dish loved by many Vietnamese people - Photo: BA GHIEN
Duy Nguyen said that once when he took chef Andrew Martin (Bangkok) to eat at a broken rice restaurant, the chef commented: "If there is a place where all classes of people in society can sit down and eat together, this is the place."
There, people arriving in luxury cars sit alongside street sweepers. They share the same space.
Royal Vegetable Salad - Flavors from the Past
Vo Thi Bich Thuan, chef and owner of Vi Que Kitchen (HCMC), recommends royal vegetable salad.
"This dish originated in Hue , the old capital of Vietnam. The name of the dish says it all: vegetables for kings," she said.
Fresh and refreshing salad of royal vegetables, best eaten in summer or to relieve the feeling of being full of meat during Tet - Photo: HAI THUY
According to Vi Que Kitchen representative, rau tien vui is a vegetable with a jelly-like texture, previously reserved for the royal palace, valued for its cooling, detoxifying and skin-friendly properties.
Bich Thuan added that this is not just an ordinary salad, but when eaten, it feels like "a 'piece of history', full of flavor, balance and elegance of the past".
Bold blend of vermicelli, bean curd and shrimp paste
Le Minh Tung - chef and owner of Xoi Com restaurant ( Hanoi ) - immediately introduced vermicelli with fermented shrimp paste.
This chef appreciates this dish because it's made with simple ingredients (rice noodles, crispy tofu, and shrimp paste) but delivers a bold blend of sour, spicy, salty, and sweet flavors.
Bun Dau Mam Tom dish - Photo: HA THANH
According to Minh Tung, diners can find this dish at sidewalk stalls throughout Hanoi, where vendors sit on the sidewalk with small oil stoves to fry tofu, selling it with vermicelli, herbs such as dog mint, perilla and basil... and shrimp paste mixed with kumquat/lemon juice, fresh chili and sugar.
"Hanoi people often eat vermicelli with fermented shrimp paste for lunch. It's a simple dish but suitable for a long working day," he shared.
Bun bo Hue embodies the cuisine of Central Vietnam
Tu Dang - chef and owner of Nha Tu restaurant (HCMC) - chooses beef noodle soup or Hue beef noodle soup.
Born in the Central region, where the dishes are rich with lemongrass, spicy and always have a bowl of fish sauce on the side, the bold, spicy and rich flavors of that land seep into Tu Dang's blood.
Beef noodle soup scores points for its rich, authentic Central Vietnamese flavor - Photo: BUN BO O KAY
According to the chef, bun bo is a beautiful embodiment of that spirit. It is a rich dish with beef, pig's feet, herbs, shrimp paste and most importantly, lemongrass.
Nam Pho noodle soup, a luxurious street food
Vo Thanh Vuong, head chef of Coco Dining (one Michelin star), "dips" Nam Pho noodle soup.
This is a thick noodle soup from Hue. This unique dish is rich in traditional Central Vietnamese cuisine and is a true culinary gem of Vietnamese cuisine.
"Although it is little known internationally, once you taste it, you will never forget it," said Vuong.
Nam Pho rice noodle soup - Photo: BAZAN
This chef describes Nam Pho noodle soup as having soft, chewy tapioca noodles soaked in a rich, slightly thick broth made from pork and crab or shrimp, often with a striking orange-red color thanks to annatto oil.
When eaten, each spoon brings a warm feeling, full of umami flavor, dotted with fresh herbs and a little chili.
He commented that "this dish reflects the ingenuity and sophistication of Hue's culinary heritage, where even humble street food carries a sense of solemnity".
Source: https://tuoitre.vn/ngoai-pho-va-banh-mi-ngon-vo-dich-mon-viet-con-ngoi-sao-nao-20250716163237482.htm
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