20 (Vietnamese)

List by: anika854, created: 02 Apr 2018, updated: 02 Apr 2018 Public: Users can add dishes

When you are out of the country, you need some hints not to get lost in the variety of tastes and flavors. If you are in Vietnam you should try this dishes. The main ingredients of Vietnamese food include shrimp paste, fish sauce, rice, herbs, Thai basil, fruits and vegetables. But at the same time, unlike other Asian countries, Vietnam has one of the healthiest foods in this region.

1. Gỏi Cuốn

fresh spring roll (Cambodian) (Vietnamese)

This dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).

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2. Bánh Mì

Ban Mi, Vietnamese sandwich (Vietnamese)

The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce, and pickled carrots. The classic version, bánh mì th?t ngu?i, sometimes known as bánh mì d?c bi?t or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, ch? l?a (pork sausage), and head cheese, along with the liver …

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3. Bánh Xèo

vietnamese pancake (Vietnamese)

Vietnamese savory fried pancake or crepe (it resembles a French crepe with a crispy edge) made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.

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4. Phở

(Vietnamese)

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh ph?, a few herbs, and meat. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. It is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate. …

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5. Cha Ca Hanoi

(Vietnamese)

Cooking with dill is a uniquely northern Vietnamese thing.Here flaky white fish is marinated in turmeric and galangal and served with generous amounts of dill. Dill is treated more like a vegetable than a garnish here.

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6. Jasmine Tea

(Chinese) (Vietnamese)

It is tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.

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7. Bánh Cuốn

Rolled Cake (Vietnamese)

Bánh cuốn is a rolled cake from Northern Vietnam made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus …

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8. Bun Cha

Bún Chả (Vietnamese)

Bún chả is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork over a plate of white rice noodle and herbs with a side dish of dipping sauce.

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9. Ca Kho To

Cá Kho Tộ (Vietnamese)

Vietnamese Caramelized Braised Catfish in Clay pot is kind of like the Asian cousin of the Dutch oven. The thick clay walls retain heat and moisture, helping to soften and caramelize meats when braised. In this dish, the fish develops a sweet-savory. https://www.seriouseats.com/201…

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10. Canh Chua

(Vietnamese)

Canh Chua is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as đậu bắp or dọc mùng), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may …

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11. Bánh Cam

Banh Cam, Bánh Rán (Vietnamese)

Bánh rán is a deep-fried glutinous rice ball from northern Vietnamese cuisine. In Vietnamese, bánh is a category of food including cakes, pies, and pastries, while rán means "fried." It is the most beloved Vietnamese desserts.

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12. Bánh Chưng

Banh Tet (Vietnamese)

Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice, mung beans, pork, and other ingredients. These banana leaf-wrapped parcels are eaten during the lunar new year celebration of Tet, which is a very big deal in Vietnam (and coming up soon in February!). People buy new clothes, paint their homes, clean everything, and cook for days in preparation for the mega-feast. Many of these sticky rice cakes—known as Banh Tet during the holiday—are prepared ahead …

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13. Goi

(Vietnamese)

Goi is a generic term for "salad" in Vietnam but doesn't usually involve any lettuce. The base instead can be a pile of thinly sliced green papaya or mango, lotus root, cabbage or pomelo.

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14. Cơm Tấm

Cơm Tấm Sài Gòn, Broken Rice (Vietnamese)

Cơm tấm, or broken rice, is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. Although there are varied names like Cơm tấm Sài Gòn (Saigon-style broken rice), particularly for Saigon, the main ingredients remain the same for most cases. It is usually served with grilled pork (either ribs or shredded) plus the Vietnamese dish bì (thinly shredded pork mixed with cooked and thinly shredded pork …

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15. Rau Muong

Water Spinach, Morning Glory (Vietnamese)

Rau Muong is a Vietnamese dish made of greens stir-fried with copious amounts of garlic or floating in a noodle soup. It is known as water spinach or morning glory, this is a staple veggie in Vietnam. If Vietnam declared a national vegetable, it'd probably be this.

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16. Chè

(Vietnamese)

Chè refers to any sweet pudding or dessert soup, which usually gets covered in jellied or dried fruit toppings.Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract.

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17. Cao Lầu

(Vietnamese)

Cao Lau made with water drawn from one specific well: the thousand-year-old Ba Le well in Hoi An. The noodles are pre-soaked in the magical well water along with lye made from wood ash brought from the Cham Islands outside of Hoi An.

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18. Hot Vit Lon

Fetal Duck Eggs (Vietnamese)

Hot Vit Lon is a Vietnamese dish made of Duck egg which is similar to the Philippines dish balut is a fertilized developing egg embryo that is boiled and eaten from the shell. Spoon up the baby bits (eeeeek) with pickled garlic,

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19. Ca Phe

(Vietnamese)

Ca Phe is a special "egg coffee" from Hanoi. It is made with dark coffee,sweetened condensed milk mixed up with a raw egg.

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20. Nước Chắm

(Vietnamese)

Nuoc Cham is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.

(Added by: atasneem)