10 Vietnamese Foods You Need To Try

10 VIETNAMESE 

FOODS YOU 

NEED TO TRY  

By Eleanor Aldridge April 3rd, 2015 Vietnam’s most famous dish: translucent spring rolls packed with greens, coriander and various combinations of minced pork, shrimp or crab. In some places they’re served with a bowl of lettuce and/or mint. A southern variation has barbecued strips of pork wrapped up with green banana and star fruit, and then dunked in a rich peanut sauce – every bit as tasty as it sounds.

photo credit: rice paper rolls via photopin (license)

BANH MI

This baguette sandwich filled with greens and a choice of fillings, including paté and freshly made omelette, is so good it’s been imitated around the world.

photo credit: banh mi via photopin (license)

BANH XEO

These enormous, cheap and filling Vietnamese pancakes translate (banh xeo means “sizzling pancake”) pancake contain shrimp, pork, bean sprouts and egg, which is then fried, wrapped in rice paper with greens and dunked in a spicy sauce before eaten.

BUN CHA

A Hanoi specialty, you’ll find bun cha at food stalls and street kitchens across the city. Essentially a small hamburger, the pork patties are barbecued on an open charcoal brazier and served on a bed of cold rice noodles with assorted foliage and a slightly sweetish sauce.

PHO

Vietnam’s national dish a the country’s great staple is pho (pronounced “fur”), a noodle soup eaten at any time of day but primarily at breakfast. The basic bowl of pho consists of a light beef or chicken broth flavoured with ginger and coriander, to which are added broad, flat rice noodles, spring onions and slivers of chicken, pork or beef.

CAO LAU

Central Vietnam does it best. Among Hoi An’s tasty specialities is cao lau, a mouthwatering bowlful of thick rice-flour noodles, bean sprouts and pork-rind croutons in a light soup flavoured with mint and star anise, topped with thin slices of pork and served with grilled rice-flour crackers or sprinkled with crispy rice paper.

photo credit: Cao Lau – Ba Be, Hoi An Market VND15000 via photopin (license)

CHA CA

Seafood dishes are among the standouts of Vietnamese cuisine. Cha ca, reportedly devised in Hanoi, is perhaps the best known. It sees white fish sautéed in butter with dill and spring onions, then served with rice noodles and a scatering of peanuts.

photo credit: Fish and dill for 2 – Cha Ca La Vong VND120000 each via photopin (license)

MI QUANG

This unheralded and affordable noodle dish is a Hanoi specialty. Ingredients vary by establishment, but expect to see a simple bowl of meat noodles enlivened by additions like flavoursome oils, fresh sprigs of leaves, shrimp, peanuts, mint and quail eggs.

NOM HUA CHUOI

Vegetarians rejoice. Nom hua chuoi, or banana-flower salad, is a great meat-free option.
Lime and chili are the key flavors and add a refreshing punch to the shredded veg.

COM TAM

Com tam, “broken rice”, is a street-stand favourite. Recipes vary, but you’ll often find it served with barbecued pork or beef and a fried egg.

photo credit: com tam dac biet via photopin (license)