In addition to famous Banh Chung such as Nam Pho, Trang Bang… there are still many other delicious varieties that are loved by diners.
Nam Pho soup cake is a specialty street food of Nam Pho village in Phu Thuong commune, Phu Vang district, Thua Thien Hue province. The typical flavor of Nam Pho soup cake is the broth that boils fresh shrimp shells, adding fish sauce and fish sauce to create a typical Hue flavor. The soup has a thick consistency, adding a little bit of bright red cashew oil and green onions. Served with rolls made from shrimp, minced bacon, marinated with spices, and rounded into small balls. Photo: Bao NganCrab soup cake is a breakfast or night dish in Hue. The noodle soup is made from thinly rolled rice flour and then cut into stalks, fragrant and soft when cooked, mixed with the broth cooked from the sweet crab. In the bowl of crab cake soup in Hue, crab cakes are considered the soul. The balls are fragrant, chewy, fatty, sweet, and fleshy, made from finely chopped crab meat with raw ham, shrimp, and pork skin. The bowl of Banh Canh is more attractive when adding fat, chili, cilantro… Photo: Ngan DuongSnakehead fish soup is one of the popular dishes in central provinces such as Quang Tri, Quang Binh, and Thua Thien Hue. Banh Canh yarn is made from plain rice flour, kneaded well, thinly rolled with bamboo tubes and then cut into small fibers. Snakehead fish cooked in soup is a snakehead fish with sweet and firm meat, cleaned and then steamed, separating the meat from seasoning to make it yellow-orange. After separating the meat, the fish bones are used to cook the broth along with the tube bones to create a natural sweetness. The dish is served hot, diners add a little spicy chili powder and green onions to enhance the flavor. Photo: @tinhhao19/InstagramFish cake soup is famous in the South Central Coast provinces such as Binh Thuan, Ninh Thuan, Khanh Hoa… The dish has the aroma of broth cooked from bones and small sea fish, sweet and delicious. Fish cake made from flying fish, termite, barracuda, mackerel… pounded and marinated with spices, then molded into round balls or pressed into thin arrays and then fried golden or steamed. The dish is beautifully decorated, served when hot, delicious with cilantro, ground pepper. Photo: @uyenphuong_uyenphuong/InstagramHaving the same way of making fish cake soup in the central coastal provinces, shallot cake in Phu Yen creates its own highlight with the green color of chopped chives, fragrant, not as pungent as many people think. Noodle soup in a small and soft bowl, sweet broth from sea fish, add quail eggs and attractive golden fried fish cakes. Photo: @khanhnguyen_64/InstagramTrang Bang cake soup is a famous brand in Tay Ninh. The cake has white fibers made from fragrant rice flour, kneaded well, and steamed before pressing into long round stalks. The bowl of Banh Canh is featured with soft stewed pork shank, sliced lean meat, blood, sometimes with pork intestines, blended in a rich broth from the bones. The dish is served hot with fresh bean sprouts, chopped scallions and spicy ground pepper, fried onions on top. Photo: @lylyngochuong/InstagramBen Co cake soup is considered a specialty not to be missed when visiting Tra Vinh. Cake soup is full of heart, liver, heart, stomach, chopped pork tongue can add lean meat or pork leg. The noodles are soft, flexible, and absorb the rich flavor of the broth. According to the seller, Ben Co cake soup is delicious thanks to the seasoning and selection of ingredients to combine with spices such as onions and cilantro. Banh Canh is not eaten with bean sprouts like many other water and fiber dishes in the Southwest region. Photo: @tnw.monkey/InstagramBeef ball soup is popular with many tourists going to Bay Nui, An Giang. The dish has simple ingredients including noodle soup, beef balls, soft cooked pork leg meat, sweet broth from the bones. The highlight of the bowl of Banh Chung is the big, chewy beef ball cut into the capital, combined with the aroma of cilantro and served hot. Photo: Di VyCrab soup always stands out and attracts diners with large crabs that are left whole or cut in half, with orange shells. The dish has a hot broth, cooked from vegetables, crab meat with a sweet taste. Users can eat more with fish balls, blood, shrimp or sliced pork, biscuits and bean sprouts. Shredded crab meat dotted with lemon pepper salt or green chili salt. Photo: @lititagram/InstagramDuck cake soup is a familiar dish in the southwestern provinces. The main ingredient is hand-made chopped flour cake with soft stalks to eat. The duck used to make the best soup is a Siamese duck with firm, non-smelly meat. The cook can mince the duck meat and then marinate it with spices, shape it into bite-sized pieces, or chop it up and cook it. A delicious bowl of Banh Chung with a thick, fragrant broth smells of fried onions, pepper, and herbs. Duck meat dipped in spicy chili fish sauce or ginger fish sauce, with more sticky blood, the duck gizzard will be more delicious. Photo: Kim PhungSweet soup cake, also known as cake soup, is a rustic dish associated with the childhood of many people in the West. The dish consists of chopped flour cake soup, coconut milk, and jaggery cooked together. The harmonious combination makes the dish fatty, sweet, subtle aroma of jaggery, can add a little golden roasted sesame. Sweet soup is often used as a dessert or as a snack when hungry. Photo: Le Huu TuongShrimp soup with coconut milk is famous in the West. Fresh shrimp bought, peeled, removed the black thread and flattened with a knife, fried with garlic, seasoned with spices to absorb. Delicious dishes need to use chopped flour cake soup cooked with boiling water, then add shrimp to the island, add coconut milk and seasoning to taste. The bowl of Banh Canh has a slightly pinkish white color of shrimp, fragrant with coconut milk, fatty but not boring, with a little salty, spicy taste of ground pepper and the smell of scallions. Photo: Le Huu Tuong
