Vietnamese cuisine is one of the unique cuisines of East Asia, which is increasingly appreciated internationally. Bun cha is chosen by many famous food critics, Pho is loved in Japan, banh mi is opening a shop in Korea, Vietnamese street food is featured on Netflix’s Street Food… This shows that Vietnamese cuisine is very diverse and new, attracting “gourmets” all over the world. Let’s join Vinlove to read the Topmost delicious and famous Vietnamese traditional dishes.
The common feature of pho is that it is a dish made from noodles, with soup, served with beef or chicken and spices such as onions.
- Pho noodle: is a kind of noodle made from rice, white, flat, big
- Broth: This is considered the quintessence of pho , with elaborate and meticulous processing. The characteristic of the broth is simmered tubular bones, combined with many spices such as ginger, water onion; Some places also combine cardamom, star anise, cloves, and ginseng. According to traditional pho , the broth cannot be without oxtail.
- Meat: Pho has two main types of pho, beef pho and chicken noodle soup, in which beef pho is the first traditional type of pho. With beef noodle soup, there are a number of popular methods of making beef, such as rare beef, cooked beef, and rare beef with meats that are encrusted, dandruff, and tendon.
- Spices: The common seasonings accompanying pho are onions, lemons, vinegar, pepper, fish sauce, chili…
Originating from the North, pho has become a popular dish of Vietnamese people in Indochina until now. This is a very special dish of Vietnam and is still popular in Vietnam today. We can find the shop Pho heirloom famous restaurant chain noodle modern or eat noodle-soup shop affordable in every country. Therefore, noodles are considered food “national spirit”, representing the cuisine of Vietnam and head of the top traditional dishes Vietnam’s most famous and delicious.
Vermicelli is another typical dish in Vietnamese cuisine, which if used in English, would also be called “noodle”. Vermicelli in Vietnam also has a similar way of making pho, which is made from rice, but the noodles are rounder and sour faster. In terms of origin, vermicelli was born long before pho, which is considered to have been born from the Ly-Tran dynasties. Noodles in Vietnam are somewhat similar to noodles in China, Udon noodles of Japan, and Khanom chin of Thailand, so it can be considered that East Asian “noodle” dishes have the same origin and influence each other. Each country has transformed into its own national dishes.
Dish noodles in Vietnam is very diverse. Fiber bun then tangled noodles, vermicelli squeezed, bun held. Types of vermicelli dishes include water vermicelli, mixed vermicelli, and vermicelli. The popular vermicelli dishes in Vietnam are vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, etc. Among them, the most famous and delicious are vermicelli and beef vermicelli. Hue
- Bun Cha: This is a specialty dish of Hanoi and Northern Vietnam, with the same popularity as pho. If pho is chosen as the representative dish of Vietnamese cuisine, then bun cha is the dish that is appreciated by many magazines and culinary experts as the best dish in Vietnam. Bun cha is a vermicelli dish served with grilled pork rolls (usually minced or grilled meat), grilled on a charcoal grill to bring up the aroma, served with dipping sauce and raw vegetables. Recently, former US President Obama and an American culinary expert came to eat bun cha in Hanoi, making bun cha even more famous.
- Hue beef noodle soup: A typical dish of the “old capital” of Hue. Bun bo Hue is a vermicelli noodle dish, different from beef vermicelli in the North, usually with a sweeter broth, and not only beef but also pork leg, sprouts, blood… Another famous beef noodle soup , which is Southern beef noodle soup.
- Bun thang is a sophisticated and elaborate dish, so it is usually only present in the hearty parties of Hanoians. The broth of bun thang is cooked from chicken broth, pork bones, when boiled, the foam is continuously removed to keep the water clear, and then dropped into a string of dried shrimp. Thinly sliced omelette, soft white spring rolls are also sliced.
- A bowl of fish noodle soup, in addition to spring onions and fresh dill vegetables, can also be served with green vegetables, chrysanthemums or vegetables that need to be dotted with a layer of smooth, golden caviar to make the bowl of vermicelli more attractive.
- Bun chopsticks in Nam Dinh has a different feature. The noodles are about the size of a chopstick, soft but firm, not mushy. Nam Dinh chopsticks vermicelli combined with crab sauce has a strong sweet taste, a slightly acidic broth, and the aroma of field crab. Crab noodle soup is always served with vegetables, whatever season it is… adding flavor to the bowl of vermicelli.
And the last name that is indispensable in the Top 40 most famous and delicious Vietnamese traditional dishes is Banh Cuon . This is also one of the oldest dishes in Vietnamese folk dishes.
In the book Annam Chi-Chi, there is also a note “In the real Korean New Year, bring rolls for each other”. Thus, Banh Cuon has been a popular dish in the royal court since the Tran Dynasty, and if according to King Tran Nhan Tong, this dish is an old custom from the Annamite period.
Banh Cuon is made by coating thin rice flour into the crust, when the crust begins to stick, the filling includes minced meat, wood ear, shiitake mushrooms, and fried onions. Then scroll wheel, forming the rolls delicious, beautifully. When finished, Banh cuon will be displayed on a plate, sprinkled with dried onions, eaten with raw vegetables, pork rolls and dipped in fish sauce. Fish sauce dipping Banh cuon is usually lighter and mixed with pickles, garlic, chili, pepper…
Today, Banh cuon is still a typical dish in the North, especially in Hanoi, in which, Thanh Tri ‘s Banh cuon is the most famous.
If you are a foodie, you must have heard the name Banh khot. The raw material for making Banh khot is rice flour, but the preparation must be skillful. Flour more than cake flour will be dry and not tough, while more water than cake flour will be pasty, not crispy. On the white background of the cake stands out the red color of peeled shrimp, the green color of finely chopped scallions, sometimes with ground shrimp powder sprinkled on the surface of the cake.
The dipping sauce used for Banh khot is a sweet and sour fish sauce that is just right for diners. The cake is served with papaya, shredded carrots soaked in sugar vinegar, and salad vegetables, basil, coriander, perilla… making the dish more flavorful.
KonPlong Grilled Chicken
Grilled chicken, which is a dish mentioned, feels extremely attractive. But Kon Plong grilled chicken is also considered as the top enchanting specialty of the Central Highlands.
This is the type of chicken raised in the village. To make KonPlong Grilled Chicken, the chicken is cleaned, then pecked (in the fishing float) and then used a skewer from the anus to the head, put lemongrass (smashed), lemon leaves into the belly, and sewn it up. Then spread fried onions, soy sauce on the outside of the chicken and then grilled on a charcoal stove.
While baking, continue to stir-fried onions and soy sauce. When eating, tear the chicken into pieces and season with chili salt. The grilled chicken dish is more flavorful when sipped with a strong cup of wine.
My Tho noodle soup
If Chau Doc is famous for vermicelli, Soc Trang cuisine calls it vermicelli noodle soup, then My Tho noodle soup is the most famous specialty of Tien Giang and a dish that anyone coming to the West will easily encounter in any place. any restaurant. My Tho noodles are different from Chinese noodles, Nam Vang noodles, Bac Pho, Hue beef noodles… in that they are not eaten with vinegar and vegetables, but with bean sprouts, chives, lemon, chili, and soy sauce.The best noodle soup must be the type made with Go Cat rice (specialties such as incense and fragrant incense). Basically, the sweetness of the broth is carefully stewed from the bones of the tubules, grilled meat and dried squid, and some typical ingredients and spices. My Tho noodle soup does not have shrimp and quail eggs like Nam Vang noodle soup, but only noodles with heart, noodles with ribs or lean meat coming to the top.
Dubbed “the best sandwich in the world”, banh mi is also honored to be ranked in the Top 10 most famous and delicious Vietnamese traditional dishes.
Originating from bread brought from France, the Vietnamese cut the loaves of bread and stuffed it with many different fillings, creating a typical Vietnamese bread, different from French bread, which used to slice and eat with buttermilk. Human sandwiches are varied: fried pork, pork sausage, roast pork, omelet, sausage, sausage … however, the most famous is the bread ‘s pate. Pâté is a pureed dish made from heated pork liver, when sandwiched with bread, it is often accompanied by raw vegetables.
Bread in Vietnam is very diverse, can be sandwiched with many different types of fillings, so each row of bread may have a different recipe and taste. Mixed bread is a cake with a mixture of many different fillings. Due to the low price, bread is often sold on the street or some shops, suitable for all classes.
Banh chung / banh tet
Banh Chung (known as banh tet in the South) is a traditional dish with the longest history in Vietnam, considered from the Hung Kings era, with the legend of “banh chung and banh day”.
The way to make Banh Chung represents Vietnamese folklore: Using rustic ingredients, processing with spices, stewing on fire and preserving for a long time. The raw material of banh chung, including the shell of the cake, is pounded glutinous rice; Filled with pork, green beans. Banh chung is wrapped in a square shape, inside a dong leaf or a banana leaf to have a green color. After wrapping, Banh Chung is boiled in water for a long time, usually sitting until it is just cooked to not be crushed, burned, but also not raw. This is the most delicate of Banh Chung, often associated with the image of children sitting and watching Chung cake all night, while watching and playing Tam Cuc during Tet. After being cooked, Banh Chung just needs to be peeled off and eaten. You can eat it right away or eat it with melons, onions, and palanquins.
Banh Tet in the South has a similar way but instead of a square, it is a cylinder. Many people believe that this is the original shape of Banh Chung , and banh chung and banh giay are actually made according to the belief of giving birth to gas.
Cao Lau is a typical dish of Hoi An and Quang Nam, ranked 4th by CNN in the 40 best dishes of Vietnamese cuisine. Cao Lau is a noodle dish with large fibers, similar to udon noodles, but mixed noodles, with a filling consisting of raw vegetables, grilled pork and especially crispy fried skin. The history of the birth of Cao Lau is unknown, but the strange thing is that it is said that Cao Lau originates from the Chinese, while the Chinese do not accept this dish as originating from them.
According to legend, the delicacy of Cao Lau is in noodles, which is made from rice flour soaked in wood ash water taken from Cu Lao Cham, and rice milled water must be taken from Ba Le well of the Cham people. But perhaps it is just a word of mouth to make the dish more attractive because the way is too picky and complicated.
Banh xeo is a popular snack in the Central region, from Nghe An to Hue. This is a flour cake, wrapped with shrimp, meat, bean sprouts… and cooked in a pan filled with oil. The pancake shell is flour mixed with turmeric to create an eye-catching yellow color, along with coconut milk to create flavor for the dish.
Pancakes in each region are different, the filling can be filled with eggs, raw vegetables or other things. Unlike pho, vermicelli, banh chung, bread can be eaten instead of the main meal, banh xeo is often eaten and dipped with dipping sauce or soy sauce. Nowadays, banh xeo is quite popular in every province of Vietnam as a typical street food.
Pho is considered a “variant song” of the Lang Son people. Sour Pho consists of two parts: dry ingredients and water. The plate of sour pho will be arranged in turn: pho cake, char siu, cucumber and then sprinkled with enough water. Next will be roasted peanuts, fried sweet potatoes, and dried onions on top. When eating, diners can mix well or not.
This dish is a “real Korean” dish, so it is very suitable to eat in the hot season. However, if eaten in the cold season, the noodle soup and enough water will be warmed up before being served to guests.
Tien Yen Chicken
Tien Yen chicken is a hill chicken breed, climbing slopes all day long, looking for deep yellow skin, fragrant meat, and freshwater. Tien Yen chicken can process all kinds of dishes, still not losing its characteristic taste. But the most delicious dish is still prepared in the simplest way: boiled. Tien Yen chicken after boiling, the skin is yellow like applying turmeric and shiny like just dipped in fat.
At first glance, you might be sick of the fat, but once you take a bite, you’ll find it’s crunchy and sweet. Tien Yen chicken served with nodding cake. The cake is coated with rice flour, rolled into big toe-sized rolls, the cake is clear, soft, flexible but not sticky.
Banh beo is a very popular cake in the Central region, in addition, it is also popular in the South of Vietnam. Banh beo has become a beauty in the culinary culture of Vietnamese people for generations.
The dough is poured to make Banh Beo so that the cake is very thin and shaped like a duck wing and then put it in the maze (20 cups per maze) and steamed (steamed in a water bath). When the cake is cooked, add seasoning on top. Delicious banh beo is thanks to the shrimp lice and especially the special dipping sauce. Fish sauce is mixed with fat, sugar, garlic, chili and cooked from fresh shrimp, so it has both a sweet and fatty taste. When eating banh beo, do not use chopsticks but with thin bamboo sticks like a small paddle.
Broken rice is usually eaten with 4 main dishes: grilled pork ribs, pork skin, spring rolls, omelet. On the background of steaming white rice is the yellow color of grilled ribs, the milky white color of the soft, chewy skin, the patty is placed squarely next to the round shape of a freshly cooked omelet.
This dish is served with tomatoes, thinly sliced cucumbers, carrots or white radish soaked in vinegar, and at the same time indispensable a cup of fish sauce mixed according to each restaurant’s own secret, making the dish more delicious. interesting.
Grilled chopped fish
Not really as famous as the above dishes, but Cha Ca is ranked 2nd in the list of 40 most delicious dishes in Vietnamese cuisine by CNN. Nowadays, Cha Ca is no longer popular, but Cha Ca was once a street food, for wealthy families in big cities.
Cha ca is a dish made from fish, similar to pork rolls but replacing pork with fish. The most famous fish cake dish is La Vong fish cake . The origin of La Vong fish cake originates from Hanoi during the Indochina period. At that time, there was a family of the Doan family at 14 Hang Son who married the De Tham insurgent army at their house, often making a delicious fish cake to treat the insurgents. After that, De Tham and the insurgents helped the owner to open a fish cake shop, both for the owner to make a living, and to serve as a meeting place for the army. In the restaurant, there is always a statue of Mr. La Vong – Khuong Tu Nha bent down to fish, implying that a talented person is waiting for an opportunity. The restaurant’s cuisine became famous, known as the Cha Ca La Vong .
La Vong fish cake has a relatively sophisticated way of making. The fish used is usually fresh lentils, sweet, fragrant meat, little bones. The fish is filtered by slicing from both sides, then marinated with esoteric spices with galangal, turmeric, batch, pepper, fish sauce… The fish must be soaked for two hours, then grilled on a red fire, turning the hands to make sure the sides are equally golden. After baking, put the rolls in the fat pan again, stir in the boiling fat, when fragrant, cut the dill and herbs, stir well, mix. Because of the sophisticated way of making, La Vong fish cake was once a gift for well-off families.Up to now, La Vong fish cake is still a famous dish in Hanoi.
Fried spring rolls/spring rolls
Fried spring rolls (Central people call “grilled ram” and Southern people call “spring rolls”) is a traditional dish of Vietnamese people, often made on ancient occasions, or worshiping ancestors, especially is Tet. The origin of fried spring rolls probably stems from Chinese cuisine, especially Hong Kong cuisine, but fried spring rolls in Vietnam have many differences.
Traditional fried spring rolls are rolls, with minced pork filling, mixed with vermicelli, mushrooms, wood ear… then rolled in rice paper rolls made from flour, then deep-fried. Today, there are many different variations of fried spring rolls , including seafood spring rolls with seafood filling (shrimp, crab, fish) with deep-fried breaded crust.
Fried spring rolls are considered a popular family dish, almost every family eats fried spring rolls relatively often. Fried spring rolls can be eaten with rice or vermicelli, Southerners have “bun spring rolls”, eat vermicelli with spring rolls.
Goi cuon is a popular dish in the North, Central and South regions, but the most popular is in the South. There is almost no fixed recipe for spring rolls because each region processes it differently, but the common ingredients include rice paper and filling.
In which, the filling is usually raw vegetables, vermicelli, meat (beef, pork), spring rolls, spring rolls, eggs and especially, the best spring roll is a whole shrimp inside. Dish spring rolls to eat dotted with soy sauce, fish sauce or gravy, often for appetizers or drink alcohol.
Goi cuon is ranked 7th in the 40 most delicious dishes of Vietnamese cuisine by CNN and also ranked 7th in the Top 40 most famous and delicious Vietnamese traditional dishes.
Pig “stealing armpit” 6 dishes
The reason they are called armpit pigs is that they have a very small weight and appearance, commonly only about 10-20 kg, so people can put them in bags, carry them, even carry them under their armpits for convenience and the name. The “armpit” pig or “badger” is derived from that. This pig has very good endurance, they find tubers and roots of forest trees and chew on leaves to be able to live. Because of eating plants, they are slow to grow, so their meat is very delicious, almost no fat, even a piece of fat is not sick.
The “armpit” pig (called badger pig in some places) is a specialty pig found only in the highlands and most abundant in Lai Chau. This breed of pigs has very good endurance, they find tubers, roots and forest leave to eat. Newborn piglets can run and jump, only follow their parents for a few days and then separate. Due to eating natural plants and slow growth, each one is about 10 to 15 kg, but the pork belly is very delicious, becoming a specialty that attracts diners.
Ha Long squid cake
Grilled squid is made from the freshest squid of Ha Long Bay, so it is called the most famous delicious “Ha Long squid cake”.
Grilled squid of Quang Ninh sea is a dish made from squid fish (only squid apricot). The quality of Ha Long squid cake (crunchy and chewy) is also due to the special processing techniques of the people of Ha Long city: the squid is pounded by hand, seasoned with a little broken pepper and fish sauce, molded into a small flat, round pieces, fried, when cooked, puffed up like a donut, slightly yellow…
Truong Yen mountain goat 6 dishes
Ninh Binh mountain goats live in the wild and eat a variety of natural plants, so the meat is firmer, has a more herbal aroma and is richer than other farmed goats. From goat food, it is processed into many unique dishes: goat blood soup, pan-fried, steamed with lemongrass and ginger, stir-fried with lemongrass and chili, stir-fried with rolls, re-goat, grilled goat, goat hot pot, goat curry, goat stewed with Chinese herbs, goat porridge…
In addition, many parts of goats are made into special dishes: goat thighs, goat ribs, goat legs, goat’s feet, goat’s pearls… eaten with clove leaves, apricot leaves, fig leaves, figs, cilantro, basil…
The attractive burnt rice dish includes burnt rice, beef or heart, stir-fried pork kidney with vegetables such as onion, mushroom, carrot, tomato and other dipping sauces. To make rice delicious, people use fragrant sticky rice, round and clear rice grains. When cooking, it is best to put it in a cast-iron pot and use charcoal.
After taking out the burnt rice, it must be dried in natural sunlight for two or three times to reach it when it’s time to eat. Pieces of burnt rice are dipped with a sauce that compares to the taste of fish sauce, onion fat, shrimp paste (cotton rub) or sticky rice sauce.
Eel meat after cleaning will be stir-fried with turmeric, chili, and ground pepper. The broth is made from pork, beef, fish and eel bones. Especially indispensable onion toothpick – onion only in Nghe An, Ha Tinh.
Eel soup is usually served with bread or Banh Chung (like Banh Cuon but it is not rolled and has no filling). The cake is thinly coated, without filling. Then cut into bite-sized pieces.
Great-grandson is like a mussel but smaller. To remove the meat, first wash it thoroughly, bring the water to a boil, then pour it in, beat it with chopsticks to separate the intestines from the shell, then treat (like rice) to remove the intestines.
Separate boiled water to settle, filter to cook soup or porridge. Usually, great-grandchildren cook soup with young jackfruit and spinach. In addition to cooking soup, cooking porridge can be made into a great stir-fry dish.
Quang noodles are not noodle soups, or fried noodles, but mixed noodles. Noodles are usually made from many different ingredients: shrimp, chicken, pork, snakehead fish, crab… There are also vegetarian noodles for vegetarians. Depending on who likes to eat, there will be a bowl of noodles like that.
When eating noodles, it is indispensable for grilled rice paper, green chili, lemon slices, roasted peanuts and a plate of raw vegetables (water spinach, banana buds, thinly sliced young banana stems, basil, lettuce, lettuce…) .
Quy Nhon fish noodle soup
Cha ca include steamed and fried rolls (fried rolls have 2 types: large cakes and small balls put into the broth) attractive to diners because of its “gentle”, easy-to-digest, and delicious taste. Delicious fish cakes must be made from termite fish, fresh nettle fish, bottle fish, mackerel … remove the meat and grind it thoroughly to make it tough and smooth.
Delicious fish cakes are also not fishy, fragrant, spicy and sweet with the sweetness of fish… The broth of the vermicelli bowl is the water cooked from the bones and head of the fish after the minced meat has been sliced. This fish water is sweet and fragrant with the taste of fish and is light on the stomach. The pot of water adds a layer of brake oil with cashews to have a beautiful color.
Khanh Hoa Salanganes’Nest
Salanganes’Nest has a high nutritional effect, strengthens, strengthens, stimulates digestion, helps sedation, induces sleep, stops bleeding, cures cough, vomiting blood, dysentery. Salanganes’Nest (Swallow’s nest) has a round or oval shape, curved semicircle, gray-white color, sometimes pink or red…
How to prepare bird’s nest: Soak the nest in cold water for 3-4 hours or hot water for 30 minutes to an hour. When you see that the drool has been removed, pick it up (you can rub a little peanut oil), pick up all the feathers, garbage, mountain moss and other dirt that is still attached. Salanganes’Nest can be processed into many delicious dishes such as: bird’s nest soup, bird’s nest soup…
The raw material for making banh can is plain rice, soaked for about 6 to 8 hours and then ground into a thin powder. Pour cake can using a large round terracotta oven, on top is a cake mold with round holes, about 8-16 holes; furnace body to store embers. Apply a layer of grease to each mold, then cover the mold, wait until it is very hot before pouring the dough. The first batch is used for furnace testing and mold coating.
People use a metal plow to take the cake out of the mold. When the top of the cake is spongy and dry, the edges of the cake shrink and peel off, the cake is cooked and can be eaten. Banh can served hot with sweet and sour fish sauce, served with raw vegetables, deep-fried bread.
The broth of the hot pot is prepared simply, not as sophisticated as the ingredients used to eat hot pot. Just add some tomato and diced chicken with cooking oil, season to taste and then bring the bone broth to a boil.
Enjoying hot pot drop has 2 ways: If you like simplicity, you can choose to enjoy dry hot pot, just put some vegetables, vermicelli; pick up some fish, meat, eggs, rice paper mixed with sauce; Hot pot drop water is similar to the way to eat dry, except that the apricot fish is dropped into the pot with the broth. So the name “hot pot” also comes from this stage.
Trang Bang soup cake
In order to have a delicious Trang Bang cake soup , the first requirement is to have really delicious noodles. Cake flour is made from delicious rice, soaked overnight to make the rice soft enough, then pureed, filtered, and steamed to form soft, flexible, and white noodles.
Banh Canh broth is stewed from pork bones, the most delicious is the tubular bone type. When boiling, skim off the foam and cook the fire carefully so that the water is clear and fragrant with the spices just eaten. This dish is a full blend of the sweet and fatty taste of meat, fragrant and chewy soup cake plus the sour, salty, and spicy taste of fish sauce…
Dried buffalo meat
Dried buffalo meat is a dish formed when the ethnic minorities slaughter buffalo, if not eaten, the buffalo meat is spiced and then placed on the stove to dry. How to make dried buffalo meat and beef is also quite simple. Large pieces of meat are marinated with salt, mixed with typical spices such as ginger, mac Khen, gac, chili …
After marinating, the pieces of meat are dried to shrink, then water-bathed, and continue to dry on the stove until completely dry.
Crab cake is a rustic but familiar dish of the people of Hai Phong port. A delicious and attractive bowl of crab cake must have all 5 colors: pink brown color of crab bricks, dark brown rice paper color, green color of spinach, water spinach, green onions, bright red in chili and yellow. sprouts of dried onions.
Now a lot of places sell crab cakes, but if you eat Hai Phong crab cakes, you will feel different. Maybe it’s “hometown flavor” but it is a fact that if only red rice paper and crab are available, it is not possible to create the flavor of Hai Phong crab rice paper because it also uses some typical secrets including : the secret of making red rice paper and the secret of cooking rice paper soup.
Crab cakes are sold everywhere in Hai Phong, however, delicious shops only sell 1 session: morning, afternoon or night, maybe it is a way to keep customers of the seller but make it difficult for customers from far away because they It’s hard to find a good restaurant if you’re not familiar with Hai Phong.
Mussel rice is a specialty of Hue cuisine. Mussel rice is presented in the form of cold rice mixed with mussels sautéed in oil and spices, mussel juice, fish sauce, mint, banana peel, Centella Asiatica, herbs, bean sprouts, deep-fried fat or balls. , crispy fried noodles, colored chili, whole peanuts, dill chili, pepper, monosodium glutamate and salt.
Mussels soak in rice water for a while to remove all the mud, wash, and boil until the mussels open their shells. Take the boiled water after it has settled, pour the mussels into a sieve to get mussel meat. Mussel meat and mussel juice are the two main flavors of mussel rice, in addition, the accompanying spices are indispensable. Other ingredients include: cooled white rice, sour star fruit or sour mango, herbs, longan, also known as mint, sliced bananas, fish sauce, pepper, tofu, dried pork skin, fried and puffed, Raw fish sauce, whole roasted golden peanuts, oiled chili powder.
All let cool. Only mussel water must be kept hot. A bowl of mussel rice is mixed from all of the above ingredients and then sprinkled with a little mussel juice. Mussel rice is often eaten with really spicy chili to taste.
Hue cake is a mixture of colors. It is the golden color of the cake crust with a little turmeric powder, the white color of the round sprouts, the red color of shrimp, the gray-brown color of fresh mushrooms. The dish is also mixed between the ivory color of a few slices of pork belly or minced meat, the bright yellow color of chicken eggs, the green color of the pilgrim leaves. All wrapped up in a round cake that fits on a small plate, when eaten, it comes with raw vegetables.
Banh Khoai dipping sauce is made from soy sauce as the main ingredient. The taste of the bowl of broth in the Banh Khot dish is said to account for 50% of the deliciousness of the dish. It is a combination of the salty taste of soy sauce, the fatty taste of minced anchor liver, the sweetness of sugar, the fleshy taste of crushed roasted peanuts…
Rice paper rolls with 2 heads of pork skin
The main secret of the double-skinned pork rice paper roll lies in the pork material, which is a type of double-skinned meat that is selected from the best part of the pig. Pork is steamed to keep the delicious, sweet and bold taste of the meat, when the cut of meat has clear fat, it is standard. Serve with this dish indispensable raw vegetables.
Each roll of cake, diners can feel the freshness of the salad, the strong aroma of cinnamon, herbs, lettuce, the mild acrid taste of thinly sliced bananas and the strange taste of perilla… The seasoning is the only dipping method of pork rice paper rolls, if replaced with other dipping sauces, it will lose the flavor and characteristics of this dish.
Cau Mong pot
The stoker must be skillful in adjusting the fire to small and large at the right time. Eat Cau Mong veal with all kinds of raw vegetables from the countryside by the river (perilla, coriander, lettuce, star fruit, thinly sliced banana, basil, cinnamon, bean sprouts…) rolled with rice paper-thin dipping anchovy sauce. When going to the shop selling veal, customers can order corned meat, pork belly, butt meat, and skin processed into dishes such as stir fry, tendon, bone, rare vermicelli…
Tea River goby
When it comes to Quang Ngai, you think of Song Tra. Indeed, what does Tra River have that impress you so much? That is a question with only one answer. For a long time, Tra river goby has been considered an indispensable dish in the meals of the Quang Ngai people. Especially in cold weather, the goby dish becomes very special. The taste is both mildly spicy, both the sweetness of the fish and the fatty taste of the oil when it’s dry, no matter how much rice you eat, it’s not enough.
That’s why braised goby in Tra River became famous since then. After that, every occasion when relatives from different regions visit Quang Ngai, they will be given some braised goby fish ready to eat.
There are many types of sand goby in Tra River , from small, light yellow, little finger-sized gobies to large, large goby, and grouper with dark purple bodies like sea grouper. (also called coal goby) mushy meat. Goby cleaned, marinated with delicious fish sauce, pepper, colored water… for about ten minutes. Then add delicious fish sauce to the cauldron (cooking pot) so that it is just right and cook it until it’s cooked.
Above is the Top of the most delicious and famous Vietnamese traditional dishes. Have you tried them all yet? Which dish do you like the most? Please comment and share with other readers.