As a result of the large influx of immigrants in the mid-20th century, Vietnamese food spread throughout the world. It has gained popularity due to its bright tastes, unusual ingredients that go hand in hand with familiar ingredients, and affordable prices. The basis of Vietnamese cuisine can confidently be called rice in different variations – be it flour, noodles or whole grains. It is accompanied by a large amount of meat, fresh vegetables and herbs, as well as sauces that combine all five tastes – sweet, bitter, sour, salty and umami. The Vietnamese are masters at making rich, flavorful broths.
Bun cha
Bun cha is a traditional Vietnamese dish originating from Hanoi. It consists of rice noodles (Bun) and pork meatballs (Cha), grilled or in caramel sauce. As an addition, spicy fish-based sauce, thinly sliced green papaya and carrots, fresh herbs, chopped garlic and chili, vinegar, and lime are often served. Bun cha is a Hanoi street food sold on stalls or in eateries with plastic furniture. It gained great popularity in 2016, when chef Anthony Bourdain invited US President Barack Obama to try this dish at the Bún Chả Hương Liên restaurant as part of the Parts Unknown program.
Goi cuon
Goi Kuon are rice paper rolls stuffed with fresh vegetables, pork, shrimp and rice noodles. In the northern part of Vietnam this dish is called Nem cuon. The filling combination of spring rolls (yes, goi kuon are the famous spring rolls) can be completely different. The rolls are usually dipped in spicy hoisin sauce mixed with peanut butter, garlic and water. Fermented soybean puree or fish paste are also used as ingredients for dips.
Pho
Pho is an integral dish of Vietnamese cuisine. This is a soup with a base of rich beef, chicken, fish or vegetarian broth. Ginger, cinnamon, anise, and black pepper are used as seasonings. Flat rice noodles, meat, as well as fresh herbs – soy sprouts, cilantro, mint, basil, green onions are added to the broth. If desired, Pho can be seasoned with lime juice, chili flakes, and fish sauce. This soup is usually eaten for breakfast.
Banh xeo
Banh Xeo is a crispy Vietnamese rice flour pancake filled with shrimp, pork, bean sprouts and fresh herbs. Its shape resembles a Mexican taco. Banh xeo gets its signature yellow color from the addition of turmeric. The finished pancake is wrapped in rice paper with herbs or lettuce leaf, and then dipped in fish sauce mixed with garlic and red pepper.
Banh mi
Banh mi is a baguette sandwich introduced by the French during the colonial period in the 19th century. It is filled with pate, meatballs, sausage, pieces of meat or tofu. Fresh or pickled vegetables, cheese, eggs, and herbs are also added inside. The most common sauce for banh mi is sweet chili. This is a popular street food in Vietnam that can be easily purchased from any cart.
Cao lau
Cao lau is an authentic Vietnamese dish consisting of rice noodles, fried pork slices and cracklings, soybean sprouts, and crispy rice chips. It is served with lots of mint and cilantro. It is believed that real cao lau is prepared only with water from the Ba Le well, located in the city of Hoi An in central Vietnam. The water is mixed with alkali extracted from the ash of trees growing on the island of Cham. Rice noodles are soaked in this mixture, which gives them their characteristic golden hue. The noodles are then smoked in an oven where the ash is burned. Of course, these interesting rituals only add a special legendary status to the dish.
Che Ba Mau
Che ba mau is a refreshing Vietnamese dessert with unusual, delicious ingredients. Red adzuki beans are placed at the bottom of a tall transparent glass, followed by yellow mung beans, and diced or coarsely grated pangan jelly is placed on top. All this is seasoned with coconut sauce and sprinkled with ice crumbs. The bean layers can go in any order, but the jelly should always be on top.
Bun thit nuong
Bun thit nuong is a dish somewhat similar to bun cha. It consists of cold rice noodles, fried pork, fresh mint and basil, and soy sprouts. Pickled carrots, daikon and fresh cucumber can also be added as an addition. Bun thit nuong is served with rich fish sauce. Before cooking, the pork is marinated in a mixture of onion, garlic, vinegar, sugar, pepper, soy sauce, and oil. Each cook has his own set of additional ingredients, herbs and marinade components.
Bun bo hue
Bun bo hue is another soup worth checking out. This dish is typical for the central part of Vietnam. Its broth is made from beef bones and lemongrass. It gets its unique red color from fermented shrimp paste. Some recipes include pork blood. During serving, slices of pork knuckle, beef, oxtails, thick rice noodles, chili paste, and herbs are added to the broth. Another unexpected ingredient is banana flowers.
Banh cuon
Banh Cuon are small rolls made from fermented rice dough. The filling is spicy pork and auricularia auriculata mushroom. Banh cuon are steamed, garnished with fried dried shallots and served with fish sauce. Pork sausage, cucumber, and bean sprouts are used as side dishes.
