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Local Specialities

 

North

  • Banh Cuon (Rice Noodle Rolls)

    Bánh cuốn is made from a thin, wide sheet of steamed fermented rice batter filled with 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 called nước chấm. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam.

  • Banh da cua Hai Phong

    Banh da cua is one of the most colorful Vietnamese broths, a traditional Hai Phong specialty. The brown noodles are implemented by the bright green vegetables (spinach and morning glory) and red crab shell. The presentation alone stirs up an appetite. The tastiness of the dish is determined by the texture and color of the banh da (flat brown rice noodle) together with the quality of broth. Unlike pho or ...

  • Banh Tom (Shrimp and Yam Fritters)

    Banh Tom (Shrimp and Yam Fritters) is a very traditional appetizer dish of Northern Vietnam. The yam or sweet potato is a quite versatile vegetable root, where you can prepare it in numerous dishes. Unlike other types of fritter, this yam fritter needs to be rolled up in lettuce  and mint leaves, then dipped in the garlic fish sauce. The crunchy texture of the shrimps, the sweetness of the yam and the minty taste of the herbs ...

  • Bun ca ro dong (Vermicelli with anabas)

    For a light and savory meal, Vietnamese tend to dine on a variety of noodle soups with meat or seafood. Vermicelli fish soup made with the meat of the climbing perch (Anabas testudineus) is a common dish for locals, unique for the distinctive flavor of the fish and the broth. Perch vermicelli soup can be served with the meat of other types of freshwater fish as well.

  • Bun Cha Hanoi (Hanoi-Style Rice Vermicelli with Grilled Pork Patties)

    Pho might be Vietnam’s most famous dish but bun cha is the top choice when it comes to lunchtime in the capital.
    Just look for the clouds of meaty smoke after 11 a.m. when street-side restaurants start grilling up small patties of seasoned pork and slices of marinated pork belly over a charcoal fire. Once they’re charred and crispy the morsels are served with a large bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.

  • Cha Ca La Vong (La Vong-Style Fish with Dill and Turmeric)

    Hanoi consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish. This namesake alley is home to Cha Ca La Vong, which serves sizzling chunks of fish seasoned with garlic, ginger, turmeric and dill on a hot pan tableside.

  • Cha muc (grilled chopped squid)

    Cha muc (grilled chopped squid) is the combination of pork meat, squid, onion. It is very delicous when it is grilled or fried.

  • Chao Luon (Eel Porridge)

    Eel is a fish lives in sweet water, long body like snakes. Their skins is viscous and has brown yellow color. Moreover, this meat is really good for health, especially for kids. It contains many protein, Vitamins to make body can avoid many diseases.
    The visitors from anywhere could not refrain with attractive of eel porridge. The color, and smell of pepper and nice of eel. It's look so simple but i am sure that you can not forget it if try once!

  • Com Lam (Sticky Rice Steamed in Bamboo)

    This dish is being cooked over fire, especially in remote village. The rice is cooked in bamboo lined with banana leaf.

  • Nem cua be (Crab Meat-Stuffed Egg Rolls)

    Known as a specialty of Hai Phong, nem cua be seems not only to satisfy your taste but also bring you a little sunshine, a little sea breeze and even a little hardship of coastal locals. With the same cooking method as “nem ran”, nem cua be, however, distinguishes itself by its materials. The main ingredients include ground crab meat, ground crab tile, lean pork, egg white, kohlrabi, carrot, ear mushrooms, bean sprout, rice paper and vermicelli. While other ...

  • Nom hoa chuoi (Banana Flower Salad)

    It is the great combination between banana flower, chicken and roasted peanut. It is usually eateb with fried shrimp crackers (bánh phồng tôm). They will bring the different delicious ways in your mouth.

  • Palolo Spring Rolls (Chả Rươi)

    Palolo season begin from at the beginning of September to October. This dish is Palolo Spring Rolls (Chả Rươi). The sauce includes pepper, fish sauce, lemon and chilies. You do not eat any noodles or vegetables to eat with this dish. Fried palolo spring has a fat flavor, the fragrant of mandarin and the spicy of chilies. It is not a luxurious food from the hotel, but it is taste that diners cannot forget when eating one ...

  • Pho (Noodle Soup)

    Pho bo is a Vietnamese beef /chicken and noodle soup which is often eaten for breakfast, but also makes a satisfying lunch or light dinner.
    The boiling stock, fragrant with spices and sauces, is poured over the noodles, bean sprouts and scallions, and it poaches the paper-thin slices of raw beef just before serving.
    It’s cheap, tasty, and widely available at all hours.

  • Pho cuon

    Pho Cuon is a special food of Hanoi. It is a combination between traditional "Pho" noodle and spring roll.
    It is made by tightly rolling fried beef with onion, lettuce in a thick and smooth sheet of rice paper, which is actually an uncut sheet of Banh Pho. These flavours are moistened with a small bowl of dipping sauce- nuoc mam and vinegar dipping sauce with sliced carrots.

  • Thit dong (Frozen meat)

    With the weather in Vietnam, the dish is more popular and considered as the quite characteristic one of the Northern region in winter. The frozen meat bowl is turned upside down on the disk, the petals among the quartz in the fresh colors. The meat is very soft, pink, and strangely glutinous. Eating a little, you will taste the interesting sweet frozen flavor without being fed up. The frozen meat is served with the rice, the square cake, and a little ...

Central

  • Banh Beo (Rice Flour Discs with Dried Shrimp)

    Banh beo is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine. It is white in color and typically features a dimple in the center, which is filled with savory ingredients including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil. It is considered most typical of the cuisine of Huế, the ancient royal capital located in the center of Vietnam.

  • Banh Bot Loc/Banh Quai Vac (Dumplings with Pork and Shrimp or just Shrimp)

    Dumplings with Pork and Shrimp or just Shrimp (Banh Bot Loc) is one of amazing Vietnamese Food Recipes. It came from Hue city. However, it becomes more popular now. This cake is covered in banana leaves. It stuffing is shrimps and braised pork. Using with chili sauce will bring a stunning flavor in your mouth. Do not miss this dish when you have a chance to visit my country, especially in Hue City.
     

  • Banh Canh Cua (Udon-like Noodles with Crab)

    Bánh canh (literally "soup cake") is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour. Bánh Canh Tôm Cua is a crab udon soup packed with fresh crab and shrimp flavors. The broth has been slightly thickened with tapioca udon which has a more chewy texture compared to the rice udon. My husband prefers the less chewy udon as he thinks that it has just the right texture. It's hardy, comforting, and delicious!

  • Banh It La Gai (Nettle Leaf Dumplings)

    Banh it la gai" is made from five ingredients - sticky rice, "la gai" (a type of thorn leaf popular in the central region), sugar, green beans (or black beans) and a banana leaf. The “la gai” is boiled and then ground in a stone mortar until its green colour turns black. The sticky rice is ground into flour. The sugar is dissolved in water and then boiled down to make syrup. Then the three ingredients are mixed together to make the dough. Meanwhile, the ...

  • Banh It Tran (Round Rice Dumplings with Pork, Shrimp, and Mung Beans)

    Banh It Tran (Round Rice Dumplings with Pork, Shrimp, and Mung Beans) is glutinous rice cake with meat and shrimp, its name means “little meat shrimp cakes”, the stuffing is made of ground pork and shrimp mixed with spring onion and other spices. “Banh it tran” usually is pink and smells like la dua (a type of leaf that smells when it is steamed).

  • Banh Khot/Banh Cang (Mini Savory Pancakes)

    This dainty variation of a Vietnamese pancake has all the same tasty ingredients but is a fraction of the size. Each banh knot can be scoffed in one ambitious but satisfying mouthful.
    The crunchy outside is made using coconut milk and the filling usually consists of shrimp, mung beans, and spring onions with a dusting of dried shrimp flakes on top.

  • Blood oysters in O Loan Lagoon

    Blood cockles in the O Loan lagoon are always favoured because of their higher nutritious value than others in different regions in Vietnam. Grilled on charcoal until cockle shells open and the medium cooked cockles seep out some fluid, you just take the cockle’s inside, dip in prepared mixture of salt, pepper and lemon juice and eat with some aromatic herbs and grilled rice-paper. A sip of liquor will make the dish much more delicious. You can feel a tasty ...

  • Bo 1 nang (Dried Beef in One Sun)

    It is a local specialty of Son Hoa plateu, Phu Yen. To make this dish, the makers have to collect the baby cow which is fed naturally on the plateau. There are only two parts of the cow can make this delicious food. They are ham and loin. The meat is processed carefully before slicing into part. Next they are salted, sugared, chilled and then dry in the sun. If the weather is in good condition, they are dried in just one day. If not, people will dry ...

  • Bun Bo Hue (Hue-Style Beef Noodle Soup)

    Central Vietnam’s take on noodles caters to carnivores with its meaty broth and piles of beef and pork. The thick slippery rice noodles also make for a heartier meal than noodles found in the north and south.

  • Cao Lau (Noodle Soup with Pork from Hoi An)

    This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
    Authentic cau lao is made only with water drawn from the local Ba Le well.

  • Com ga (Chicken rice)

    Chicken rice is so savory and ubiquitous that everyone coming here are suggested to try. Hoi An people are proud of this dish and recognize it as one of their specialties. Chicken rice is simply rice cooked with chicken bouillon and a dash of turmeric – the reason why the rice in this dish is not white as usual but light yellow of chicken fat. No tourists should leave the ancient town without trying it.

  • Com Hen (Clam Rice)

    Clam rice a special delicacy of Hue. With a quite complex recipe, including crunchy cold rice, baby clams, fried pork fat, banana flower, fermented shrimp sauce, sliced star fruit and various spices, Hue’s baby clam rice brings customers all sweet, buttery, salty, sour, bitter and spicy at once.

  • Com la sen (Lotus leaf rice)

    Lotus leaf rice is also a dish of Hue. For a delicious lotus leaf rice dish, the chefs must choose good rice to mix with other ingredients such as chicken, shrimp, sausage, beans, onions, carrots, peanuts and steamed lotus seeds. All are processed elaborately, mixed with rice, and then wrapped skillfully in lotus leaves prior to being steamed.

  • Cua Huynh De

    It has pinky red when it is boiled. It looks so attractive. The roof of crab has apple shape and their legs are shorter than other crabs. Especially, there is one different things is that their heads are quite long and having more horn than usual. This crab meat is really delicious when you catch it from the ocean and then boiling or steaming it. However, the local residents like crab porridge most. ...

  • Goi la of Kontum

    Goi La  is a specialty that tourists can not miss if they have chance to set their foot in Kon Tum – north pole of Tây Nguyên (Vietnam). Introduced to the place 15 years ago, this special dish must consist of minimum 20 kinds of leaves including: paederia scandens, polyscias fruticosa, ficus racemosa, brassica campestris, perilla, garcinia oblongifolia, hong ngoc, oxalidaceae and psidium wrapped around dollops of rice yeast, baby shrimp and pork. Due ...

  • Hell rice

    Too threatening for a dish’s name, but it is a delicious unique culinary art of Hue. Aromatic rice, thin julienne bacon, Hue’s pork bologna, shrimp paste, Hue’s grilled spring rolls, egg rolls, herbs, cucumber,… all are presented in harmony on a dish and that is all you need for a delicious and nutrient meal.
    The interesting features of this dish lies not only in the form of nutrition but also relatively inexpensive and offers very typical definition of Hue.

  • Mi Quang (Turmeric Noodles with Pork and Shrimp)

    One of specific Vietnamese Noodle Recipes is Quang Noodle (Mi Quang). It came from Quang Nam, Vietnam. However, today, you can find it easily any restaurant around Vietnam country, especially HCMC.
    It includes Quang Noodle, shrimp, pig meat, roasted peanut (smashed small), vegetable, dried Pancake (Banh Da).

  • Pho Kho Gia Lai (Gia Lai Fried Pho)

    Pho kho Gia Lai also primarily consists of meat, rice noodles and savory broth. Gia Lai noodles are somewhat chewier than the polar varieties. It is a dish with both pork meat and beef. Unlike northern pho, both pork and beef bones are simmered over a small flame for five to seven hours to create the broth. The dish itself is typically accompanied by tender beef, thinly sliced and briefly cooked in the ...

  • Sea Tuna Eyes

    Sea Tuna eyes are fatty and have a unique flesh flavor, when eating it you can taste the sweetness and spiciness remain on your tongue. Tuna is also called in Vietnam as “Cá bò gù”, a seafood which is high in nutritional value and is a very popular dish in many parts of Asia such as Japan, Taiwan, South Korea. Tuna eyes are as big as an egg, rich in Omega 3 and DHA, therefore it is good for your eyes. In the ...

South

  • Banh Chung/Banh Tet (Lunar New Year Sticky Rice Cakes)

    Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice, mung bean, pork and other ingredients. Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and pork fillings, then boiled. Considered an essential element of the family altar on the occasion of Tết, the making and eating of bánh chưng/bánh tét ...

  • Banh xeo (Sizzling Crepes)

    A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
    To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.

  • Bun bo Nam Bo

    This bowl of noodles comes sans broth, keeping the ingredients from becoming sodden and the various textures intact. The tender slices of beef mingle with crunchy peanuts and bean sprouts, and are flavored with fresh herbs, crisp dried shallots, and a splash of fish sauce and fiery chili pepper.

  • Bun ca Chau Doc (Chau Doc rice vermicelli with fish)

    Bun ca Chau Doc, a rice vermicelli with fish, is a specialty of An Giang province of Vietnam. Prepared from snake head fish, broth and rice vermicelli, attraction of dish is its color and characteristic flavor. The enticing broth along with it is boiled with pig bone and skimmed during cooking is very sweet and pour, Vegetables are served with this dish include lettuce, basil, banana flower, water morning glory.  Due to its delicious nature, this dish ...

  • Ca kho to (Braised Catfish in a Claypot)

    Cá Kho Tộ is one of those popular, authentic Vietnamese braised dishes that is cooked in clay pots. Lots of ginger, shallot and garlic along with the fish sauce and caramel sauce impart incredibly savory sweet flavors. Cá Kho Tộ is excellently paired with steamed rice, cucumber, salad or steamed vegetables.

  • Ca loc nuong trui (Grilled snakehead fish)

    Grilled snakehead fish (ca loc nuong trui) is a rustic dish typical of Southern of Vietnam with a unique flavor and a very simple cooking method. This dish is closely associated with the domestication of the Southern area of Vietnamese people.
    An interesting characteristic of the grilled snakehead is that the fish does not need preliminary treatment, i.e. no scaling, no shaving lubricant, no abdominal surgery, no marinated spices. Snakeheads that are just caught up ...

  • Canh Chua Ca (Sour Fish Soup)

    When mention about traditional food in Southern Area, Vietnam, we cannot miss one of stunning Vietnamese Soup Recipes. It is called Sour Fish Soup esp. with Snakehead Fish (Canh Chua Cá Lóc). We usually combine this soup when eating with braised fish and boiled rice. If you are a tourist, make sure you will not miss it when visit Vietnam. You can go any restaurant and order this soup. I bet you cannot forget its flavor in tasting from the first time.

  • Cha Gio/Nem Ran (Spring/Egg Rolls)

    Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention.
    The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name nem ran while southerners call them cha gio.

  • Com nieu

    Com Nieu is simply rice cooked in clay pots, a cooking utensil of ancient Vietnamese. The taste of this rice is very different from rice that is cooked in metal pots.

  • Com Tam (Broken rice)

    “Tấm” or broken rice is rice which has been broken into small pieces (2 or 3 pieces). Like “Phở” in the North, broken rice is considered one of the most traditional foods in the South of Vietnam, people eat it any time: in the morning, afternoon or even at night and any where: from a pavement food shop to a luxury restaurant. The main ingredient of this dish is a very cheap kind of rice - broken rice, going with grilled pork, pork skin, egg and fish sauce, it touches all ...

  • Fried ear elephant fish

    Elephant ear fish rolled in rice paper wraps with lime, chilli and lemongrass dipping sauce in Mekong Delta.  A renowned sweet and succulent flesh which is meaty and soft, this fish is gutted and deep fried, then propped up on a platter between wooden chopsticks. The flesh is then picked off and layered with local herbs such as mint, cilantro and basil, and noodles and cucumber are placed in wafer thin rice pancakes which are tightly rolled and ...

  • Goby Fish hotpot

    This dish is the most popular food in the South of Vietnam. The hot pot is usually cooked with one more favorite flavor of Southeast’s people which is River Leaves (La Giang). When the broth is boiled, the live fish will be added into the pot. You have to keep the pot carefully, because the fish will turn and struggle strongly to get away the boiled water. After the fish does not move, it is time for eating. You can add vegetables into the pot like ...

  • Goi Cuon (Salad/Spring/Summer Rolls)

    These light and healthy fresh spring rolls are a wholesome choice when you’ve been indulging in too much of the fried food in Vietnam.
    The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam’s favorite condiment -- fish sauce.

  • Hu Tieu My Tho (My Tho noodle soup)

    Hu Tieu My Tho deserves to be one of the cuisine symbols of the West area. The main ingredients of Hu Tieu My Tho are meat, pig’s intestine, pig liver, sliced barbecue pork, dried shrimp, noodles and broth but the feature to distinguish Hu Tieu My Tho from Hu Tieu Nam Vang, Hu Tieu Tau or Pho is its accompanying elements. Instead of using lettuce, basil or other kinds of raw accompanying vegetables, people enjoy Hu Tieu often eat ...

  • Lau (Hot Pot)

    Eating this hodgepodge hotpot dish is a communal affair with everyone digging in to the oversized boiling pot. We’ve found that just about anything can (and will) go into this soup from tofu to frogs. It’s best to stick to one main protein rather than opting for the mix of meat, poultry and seafood together.

  • Mi Vit Tiem (Egg Noodles with Duck and Chinese Herbs)

    One of popular Vietnamese Noodle in rainy days is Roasted Duck with Egg Noodle Soup (Mì Vịt Tiềm). It has a stunning flavor from broth. When combine with roasted duck and mushrooms will create an amazing dish which you cannot forget. When you have a chance to visit Saigon, especially in district 5, this dish is easily found here.

  • Mi Xao Don (Crispy Chow Mein)

    Mi Xao Don was made with beef, onions, bell peppers, bok choy, carrots, and oyster mushrooms with oyster sauce.

  • Mushroom Hotpot (Lau Nam)

    It is one of Best Vietnamese Food which is usually provided in the restaurants and luxury hotels. Here, you get to choose from a selection of four different broths, an extensive list of mushrooms (the most I have ever seen in restaurant menu), plus a wide variety of vegetables, meats and noodles. Meat choices included items such as chicken, black (Hmong) chicken, pork, beef, frog, ostrich, and all kinds of seafood. Each item, including the broth has a price ...

  • Suông Vermicelli Soup Recipe (Bún Suông)

    Suông Vermicelli Soup (Bún Suông) maybe is a strange food for many people. You can feel the fantastic flavor when eating it. And I bet you will satisfy with what you cooked with us. Eating with fried chopped shrimps will bring an amazing flavor in your mouth. I suggest you should eat when it is hot to feel the true flavor from this dish.

  • Vietnamese Lotus Root Salad (Goi Ngo Sen)

    This dish is comprised of crunchy pickled lotus roots, pickled carrots and daikon, tender pork and shrimp, and dressed with fish sauce vinaigrette (nuoc mam pha), crispy fried shallots and roasted peanuts. So light, refreshing.

 

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