//Top 7 must try food in Vietnam

Top 7 must try food in Vietnam

After we have talked about places to visit in Vietnam on our previous articles. Today, we will share more on what are the must try eatery in Vietnam

1) Banh Mi

Banh Mi is a quintessential Vietnamese dish that you should never miss out on. This baguette sandwich is priced between VND 10,000 and VND 15,000, with pickled vegetables, pate, butter, soy sauce, cilantro, chilies, and hot peppers. Quick and tasty, you can also choose from a variety of meat fillings for your banh mi, including heo quay (roasted pork belly), cha ca (fried fish with turmeric and dill), cha lua (boiled sausages), xiu mai (meatballs), thit ga (boiled chicken), trung op la (fried egg), thit nuong (grilled pork loin), and xa xiu (Chinese barbecued pork).

2) Pho

Pho is rice noodle that’s served in a flavourful soup with beef, bean sprouts, lime wedges, and greens such as basil, mint, cilantro, and onions with a side of chilli sauce for added spice. A basic bowl contains tai (beef slices), bo vien (beef meatballs) or nam (beef flank), but diners can also opt for more exotic ingredients such as gan (beef tendon), sach (thinly-sliced pig stomach), and ve don (flank with cartilage). This popular breakfast option is priced between VND 20,000 and VND 30,000 at any local restaurant or street market in Ho Chi Minh City. 

3) Bun Cha

Bun cha is a dish that uses baguette, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.

The next component of bun cha, are little seasoned pork patties (like pork sliders), that are grilled over charcoal.

A plate of baguette is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sweet and sour dip, and finally, a plate of herbs and green vegetables are served to accompany everything.

4) Goi Cuon

Goi cuon or Vietnamese spring rolls comprise vermicelli noodles, pork slices, shrimp, basil, and lettuce tightly wrapped in translucent banh trang (rice papers). Due to its very subtle flavour, you can dip it in a mix of freshly ground chilli and hoisin-based dipping sauce topped with crushed peanuts. This traditional appetiser is a healthier alternative to cha gio, which is a deep-fried egg roll made with a combination of mung bean noodles, minced pork, and various spices.

5) Banh XeBan xeo is a savoury pancake that’s made of rice flour, coconut milk, and turmeric, stuffed with ingredients such as pork slices, shrimps, sliced onions, bean sprouts, and button mushrooms. Unlike the ones you find in Nha Trang and Hanoi, ban xeo in Ho Chi Minh City is much smaller in portion as it is usually eaten as a snack or appetiser. The best way to enjoy ban xeo is by wrapping it in mustard leaf, lettuce leaves or rice wrappers, together with mint leaves, basil, herbs, and sweet fermented peanut butter sauce. Lastly, dip it in a sweet and sour fish sauce.

 

6) Canh Bun

Canh bun is a lessor known variation of the bun rieu (crab noodle soup) and is very popular in northern Vietnam. Several key differences between exists between canh bun and bun rieu. The first key difference is the use of a thicker rice vermicelli similar to the type used in bun bo hue, rather then the very thin rice vermicelli.  This noodle is first precooked in boiling water then cooked again in the soup, rendering it silky soft and smooth.  The second major difference is the use of rau muong (ong choy, water spinach, kang kung) that is cooked in the broth infusing it with this favorite staple vegetable.

7) Bot Chien

Bot chien is the Vietnamese version of fried rice flour cakes.

It is similar to Chinese Style Chai Tow Kway, or the Singapore / Malaysian carrot cake, but rather than including daikon radish, in Vietnam the little rice cakes are often made of just rice flour and some tapioca starch.

The rice flour cakes are sticky, thick, and starchy – the closest comparison I can think of is by way of texture is polenta – but probably a bit thicker.

The cakes are then sliced into little cubes or rectangles, fried in quite a generous amount of lard until crispy and golden brown on the outside, then topped with an egg to make things even better.