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.
The main ingredient, broken rice, is a traditionally cheaper grade of rice produced by damage in milling. It is mainly used as a food industry ingredient in America and Europe, but in West Africa and South East Asia is used for human consumption. Broken rice has a lower fiber and nutrient content, but generally has a similar energy content to intact rice.
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.
The main ingredient, broken rice, is a traditionally cheaper grade of rice produced by damage in milling. It is mainly used as a food industry ingredient in America and Europe, but in West Africa and South East Asia is used for human consumption. Broken rice has a lower fiber and nutrient content, but generally has a similar energy content to intact rice.
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. Really great food at a reasonable price. I was so happy with the dinner that I went to the kitchen to personally thank the chefs. Spicy enough for everyone, and then spicy enough for me when asked to take the spice up a notch.
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. Really great food at a reasonable price. I was so happy with the dinner that I went to the kitchen to personally thank the chefs. Spicy enough for everyone, and then spicy enough for me when asked to take the spice up a notch.
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.
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.
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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. Cha ca is a dish that is so delicious and iconic to Hanoi that a street in the city is named after it. It is also the star dish of a famous local a restaurant (Cha Ca La Vong) that has lasted over a century and multiple generations of the same family.
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. Cha ca is a dish that is so delicious and iconic to Hanoi that a street in the city is named after it. It is also the star dish of a famous local a restaurant (Cha Ca La Vong) that has lasted over a century and multiple generations of the same family.
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.
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.
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.
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.
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.
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.
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.
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.
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. Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base like never before. Like a musical band with rock star status, these sandwiches have an almost cult-like following of epicurean devotees. The uniqueness of these sandwiches not only lies within the french influenced baguette, but it’s also the flavor packed, savory Viet fillings that what makes the marriage of the two main ingredients a true love affair.
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. Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base like never before. Like a musical band with rock star status, these sandwiches have an almost cult-like following of epicurean devotees. The uniqueness of these sandwiches not only lies within the french influenced baguette, but it’s also the flavor packed, savory Viet fillings that what makes the marriage of the two main ingredients a true love affair.
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Goi cuon
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.
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.
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