| Special food in the SouthNem ran Spring roll
This is a popular dish in Viet Nam. Substances to prepare for the dish are not sophisticated in companson with others. They remain such substances as mincea pork, sea crabs, eggs mixed with minced Jew’s ears, thin-top mushroom, pachyrrhizus, then rolled in a thin dry pancake and fried. It is such simple but very attractive and unforgettable.
Xoi chien phong Bloating fried sticky rice
A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs. In the past, Xoi chien phong was offered only in the Binh Duong Restaurant, Dong Nai province. At present, you can taste the dish in star classified hotels in Ho Chi Minh City.
Lau mam Mixed vegetable and meat hot pot
At present, Lau mam folk dish in the past hundred years – become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish.
Substances to prepare for Lau mam, including
fresh food-stuffs such as snake-head fish, “keo” fish, pork, peeled shrimps, eal, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple,
straw mushroom, bean sprouts, chilly, etc.
When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling. Lau mam roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.
Goi Buoi Salad of shaddock
The Goi buoi is available at the majority of famous restaurants in Ho Chi Minh City. The major substances to prepare for the dish include shaddocks mixed with fresh shrimps, pork, and dry cuttle-fish. The dish is originated in Miet Buoi, Bien Hoa City.
The Goi buoi dish, prepared by the chief chef of RexHotel, SaiGonCity – the craftsman Tran Van Nghia is especially flavored with slightly sour, sweet, peppery-hot and buttery tastes. It is also added with spice vegetable, white sesames, coconut and dry cuttle-fish. Therefore, the dish will be appeared on dining table as a fresh colorful picture and attractive to customers.
| Special food in the Centre |
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Banh beo xu Hue
Hue bloating fren-shaped cakeBanh beo is a specialty and indispensable in HueCity. Banh beo is delicious with its core stuffed with small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease. Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having Banh beo in a green garden while listening to Hue folk song coming from the “Perfume” river. |
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Bun bo gio heo
Beef and fork soft noodle soup
Preparing Bun bo Gio heo is very skillful. Pig leg is clean-shaved, chopped into even slices with adequate bone, meat and skin, mixed with lean beefs, and soaked with salt, pepper, fish sauce, dry onion and spices.
Bun bo Gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg sp as not to be fed up with as serving. Bun bo Gio heo is delicious anytime you have it. You could enjoy this specialty of the Central region on HueCity. |
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Banh la Cha tom
Grilled rice cake with cray fishAnyone who used to experience the dish would never forget such simple cake made from grilled rice cake and Cray fish only.
The cake must be as thin as a leaf but flexible enough. Cray fish must be brittle and sweet. Serving with long jawed anchovy sauce.
Banh la chả tôm does not as heavily smell as the majority of the other dishes but gentle, elegant and attractive to customers |
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Special food in the North |
Pho
(Rice noodle soup)
Pho, a typical dish of Ha Noi people, has been existing for a long-time.
Pho is prepared not only in a sophisticated manner but also in the technique which is required to have sweet but pure bouillon, soft but not crashed noodle, soft and sweet-smelling meat.Only in cold days, having a hot and sweet-smelling bowl of Pho to enjoy, would make you experience the complete flavor of the special dish of Ha Noi. |
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Bun thang
“Ladder” soft noodle soupDishes made of soft noodle soup are diverse such as vermicelli and fried chopped meat, Bun Thang, vermicelli and sour crab soup, stewed vermicelli, vermicelli and boiled lean meat, etc. The popular dish is vermicelli and sour crab soup whilst Bun Thang is for con-noisseurs, unique and available in Ha Noi only. A bowl of Bun Thang includes lean pork paste, thin fried egg, salted shredded shrimp, chicken, onion, shrimps paste, and a little Belostomatid essence. Especially, Bun Thang bouillon made from shrimps and meat must be very sweet and pure. Without enjoying Bun Thang when arriving to Ha Noi, it somewhat seems to lack of a part of taste of Ha Noi. |
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Mon oc
Snail dishMon oc is a popular but unique dish of Ha Noi people. It is easy to order some dishes like snail steamed with ginger leaf, gingered snail, snail sautéed with carambola, snail boiled with lemon leaf, snail steamed with Chinese herbs, and so on, in many small restaurants, restaurants, and even hotels.However, vermicelli and snail sour soup is the most attractive to young ladies because of brittleness by snails, the slightly sour taste by snail soup, and hot by chilly boiled down, making even gorged people keep eating. |
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