A taste of Vietnam

Travelling to Vietnam brings you a great chance to experience one of the healthiest cuisines worldwide. Let’s explore which makes Vietnamese food so special!

Vietnamese delicate dishes are well known for simplicity in ingredients but full of colors and nutrition. Especially all the cuisines follow Yin – Yang elements, which represent perfect balance between meat and vegetable, the cooling and the warming, the fresh and the fermented, the sourness, the spicy, the sweetness and the salty. Tasting a Vietnamese meal will be like celebrating a flavors’ party in your mouth.

In this part, there are some famous delicacies which you should not miss in the North of Vietnam:

Pho

Pho’s something really ‘Hanoi’. Pho’s ingredients include square noodles, beef/chicken, green onion, onion, ginger, chili, lime and stock cooked from pig or cow bones. Pho is the most well-known dish in Vietnam, with simple ingredients but full of delicacy.

Bun cha

“Bun cha” is also a good dish when you come to Vietnam, but better in the Northern. With fresh noodles, grilled pork meat, dry onion, lemongrass, and of course, fish sauce with water, sugar, lime, garlic, chilli, carrot, papaya, vegetables, raw vegetables is indispensable.

Banh mi

“Banh mi” is the newest Vietnamese word which has recently added into Oxford dictionary. With freshest ingredients inside the crumb, you can choose what inside: pork, beef, Pate, cooked eggs, coriander, papaya, carrot, ketchup, mayonnaise and so on, whatever you like, and you will have a simple, not time-consuming but tasty meal.

Fried spring rolls

With complex ingredients and preparation, this is one of the most favuorite dishes of many outsiders. The hosted ingredients are rice papers, glass noodles, wood ear mushrooms, carrot, papaya or onion, pork, black pepper, fish sauce, sugar, all are rolled in rice papers and deep fried.

Cha ca

“Cha ca” is not only a dish, but also signature of Vietnamese cuisines. The soul of “Cha ca” is in the combination of ingredients and the art of serving. Fish will be marinated with turmeric, shrimp paste, galangal root and grilled before serving. After that, the fish is put into a frying pan with hot oil, together with dill and spring onion, so eaters need to cook themselves when enjoying this cuisine. A piece of fish will be used with spring onion, dill, peanut, herbs and fresh noodle, then dipped into Vietnamese dipping sauce (contains fish sauce, vinegar, salt, sugar, garlic) or shrimp pate (“mắm tôm”) mixed with lime juice. Travellers are warned not to try this dish because they can get addicted

ARTICLE BY: VAN, GROUND Vietnam