Pho is a traditional Vietnamese dish , originating from Hanoi and Nam Dinh, and is considered one of the typical dishes for Vietnamese cuisine. The main ingredients of pho are pho noodles and broth (or broth as the South calls them) along with thinly sliced beef or chicken. In addition, there are also spices such as: soy sauce, pepper, lemon, fish sauce, chili...
Vietnamese Banh Mi is a Vietnamese dish, derived from baguettes introduced by the French, the bread consists of a crust that is a loaf of toast with crispy skin, soft intestine, and a filling inside. Depending on the taste of the region orpersonal preference, there are different types of fillings,served with a number of other auxiliary ingredients such
as pate, butter, vegetables, chili and pickles.
as pate, butter, vegetables, chili and pickles.
Goi Cuon, also known as spring rolls ( Northern dialect), is a fairly popular dish in Vietnam. Goi cuon originates from Southern Vietnam with thename "goi cuon" - with ingredients including lettuce, basil, perilla, dried shrimp, herbs, boiled meat , fresh shrimp.. all rolled in a bowl . rice paper shell.
Bun Dau Mam Tom is a simple, rustic dish in Northern Vietnamese cuisine. This dish is often used as a snack or snack. The main ingredients include fresh vermicelli, fried tofu, fried rice, spring rolls, shrimp paste mixed with lemon, chili and served with herbs such as perilla, marjoram, basil, lettuce, eggplant .. .
Banh Chung is a traditional cake of the Vietnamese people to express the gratitude of children and grandchildren for their ancestors to heaven and earth. The ingredients for making banh chung include glutinous rice, green beans, pork, and dong leaves. Cakes are usually made on Tet holidays of the Vietnamese people, as well as the anniversary of Hung King's death
Banh Tet, a place called cake blow, a banh Tet cakes in the cuisine of both Vietnamese and some ethnic minorities in the South South and Central Vietnam, is sharp similarity of banh chung in the North of Ingredients, cooking method, just different in shape and using banana leaves to wrap instead of dong leaves.
Com Tam is a Vietnamese dish. Initially, broken rice was a popular dish ofpoor farmers and workers in the Mekong Delta. Since Vietnam's urbanization in the first half of the 20th century, broken rice has become popular in most of the southern provinces, including Saigon, with ingredients mainly from broken rice, dipping sauce, onion fat, and ribs. , rolls, eggs, skins, pickles and is usually served with a bowl of broth.
Ram It Hue is a famous Hue specialty cake with a delicious layer of soft and delicious cake on top with a layer of crispy ram cake . There is shrimp, meat, and chopped mushrooms inside. Dip it with sweet and sour fish sauce.
Banh Bot Loc is a type of cake originating from Hue, made from refined tapioca flour, then boiled with a small part of the flour, or stuffed with boiling water and made cakes. The filling is usually shrimp mixed with spices, it can be filled with lean pork or a shrimp-meat mixture.
Banh Nam is one of the famous Hue specialties and is easy to find anywhere when coming to Hue. This Hue cake is made from thinly coated rice flour, wrapped in dong leaves,served with shrimp paste and sweet and spicy fish sauce.
Banh Beo Hue is made from rice flour, the cake molds are tiny cups, add shrimp paste on top before eating Chan a little fish sauce into each cup of cake and enjoy.
Vietnamese Banh Xeo has flour outside, insideis shrimp, meat, bean sprouts, chives, shrimp, meat, fried cabbage, round then folded into a semicircle. Served with dipping sauce, vegetables such as lettuce, broccoli, lettuce, perilla, basil, cinnamon leaves,... there are two main types of crispy and chewy.
Bun bo is one of the specialties of Hue, although this dish is popular in all three regions in Vietnam and Vietnamese people abroad. The dish has the main ingredients of vermicelli, beef, pork rolls, and the broth has a characteristic red color and the taste of lemongrass and shrimp. Sometimes the bowl of vermicelli is also added to rare beef, crab cakes, and other ingredients depending on the preferences ofthe cook.
Roasted pork filter tea is a specialty of Hue. The filter shell is thin and transparent, so you can immediately see the filling inside. The filling consists of roasted pork with black fungus (wood ear) and many spices to create asweet and savory aroma. The water served with the roasted pork filter powder has a light sweet taste, the aroma of sticky leaves mixed with the smell of a few small slices of ginger.
Bun cha is a Vietnamese dish, consisting of vermicelli, grilled pork rolls over charcoal and a bowl of sweet and sour fish sauce. The dish, originating from the North of Vietnam, is the most enduring gift of Hanoi, so it can be considered as one of the typical specialties of Hanoi cuisine.
