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  • ITB Berlin 2019

Street food



  • Banh Duc (Rustic cake)

    Banh duc is a rustic cake of Vietnamese people. Despite simplicity, its flavor is really an unforgettable thing to anyone who ever taste it. It is popular in Northern villages such as Dien village, Chay market, Lai Dong (in Hanoi today), Dong Quang village (Yen Dung, Bac Giang), Thanh Ha (Ha Nam). There are some places in Hanoi used to famous for banh duc like Sinh Tu street, Cot village. It is made of non-glutinous ...

  • 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 ...

  • Bun dau mam tom

    This plain-looking tofu and noodle dish is served with mam tom sauce -- the Vegemite of Vietnam. The pungent purple dipping sauce is used to flavor the slabs of deep-fried fofu that are at the core of the meal.

  • Bun doc mung

    A dish is worth to try when coming to Hanoi is Bun doc mung. It is not sophiscated, it includes noodle, pork leg, doc mung vegetable. The soup must be pure, transparent. You can visit Bat Dan, Nguyen Cao or Hang Be street to enjoy a delicious Bun doc mung.

  • Bun Moc (Pork Ball Soup)

    Bun moc is a rice vermicelli soup with mushrooms and pork meatballs. A variety of Vietnamese sausages (cha) are also added. Vietnamese sausages are made of pork meat ground to a smooth paste (gio). Taken all together, this is a delicious, earthy, yet light noodle soup that’s very popular in the northern parts of Vietnam, but can also be found throughout the country.

  • Bun oc

    Bún ốc ("snail vermicelli soup") is a dish of Hanoi. This dish consits of noodle, snail, fried tofu.

  • Bun Rieu Cua (Vietnamese Shrimp and Crab Noodle Soup)

    Bún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc. Bún riêu cua is served with tomato broth and topped with crab or shrimp paste. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. Other ingredients for this dish are: fried tofu, mẻ or giấm bổng ...

  • Bun thang

    Bun thang  is a Northern dish from Hanoi, because it’s mild flavors are so light compared with traditional bun bo Hue or Pho. Bun thang is not available in every Vietnamese restaurant but it’s really simple to put together. It is comprised of Vermicilli noodles, shredded chicken, thinly fried egg, and cha lua (Vietnamese ham/sausage) in a pork and chicken broth. Some recipes also added dried shredded shrimp.

  • Com cháy (burned rice)

    In order to make the rice burn to nice yellow, cookers have to be careful from the step of choosing aromatic sticky rice to cooking it (must be in steel pots) and finally drying it under the sun light from 2 to 3 days.
    After drying, it is divided into round shape slices which then are soaked into hot cooking oil pan until turning golden. The golden burned rice slices are served with a special soup of pig’s heart and kidney.

  • Com rang

    Fried rice may not be the most adventurous option, but sometimes you just want some familiar grub done right. Baby sized chunks of meat and colorful vegetables are mixed with soy and fish sauce in a wok streetside to create a rice dish that is still moist but slightly smoky.

  • Ga tan

    Got the sniffles? Opt for ga tan, a broth that’s Vietnam’s answer to the proverbial cup of chicken noodle soup. Sure it’s not quite how your mother used to make it, with its greenish tinge from the herbs and hunks of chicken parts, but it’s worth a try if you’re needing a Vietnamese tonic.


  • Hot Vit Lon (Fetal Duck Eggs)

    Hot Vit lon can be a little weird for people at first, but if you can surpass the mental block it is a great snack.  The flavor is like a very meaty egg.  It is the best hardboiled egg i have ever had.  We eat the egg, we eat the duck, why are we so scared of the in-between part?

  • Mien luon (Eel Vermicelli)

    This dish is very delicious. I did not like eel, but when eating it, its flavor was so amazing. From that time, I can not forget its flavor.

  • Nem chua ran

    Nem chua ran is made of pork meat and skin, mixed with some flour. When getting order from customer, the owner will begin to fry the nem. Nem is very greasy and have good flavour. You can easily find nem ran on Tam Thuong st (Hang Bong) or Nha Tho st., Dinh Liet st. It is very cheap.

  • Oc luoc

    Oc Luoc – Snails that are cooked with ginger and lots of lemongrass and lime leaves. This is the best way to eat snails, and I think it is super delicious.  The dipping sauce and all the lemongrass masks the natural oddness of the snails. Some famous street with boiled snail is Dinh Liet, Thuy Khue, Luong Dinh Cua or Hoang Ngoc Phach street in Hanoi.

  • Pho Xao

    Pho xao may just be a slightly healthier take on my xao -- but the beauty is in the details. The flat, smoother phonoodle doesn’t crisp up like its pre-boiled instant cousin. When done well the outer edges acquire a browned crunchiness, whilst the center stays soft and glutinous. This dish tastes best with a fried egg and seasoned with chili or soy sauce.

  • Quay nong

    This is a famous street food, a good smelling, hot and crispy quay will make you to enjoy it in an autumn day. You can find it at Hang Bong and Quan Thanh street. It is often eaten together with other hot soup like porridge, pho,..


  • 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 cha ca

    Banh canh (literally "soup cake") is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour, then it is rolled into layers and cut into big and short thread. "Cake" refers to the thick Udon noodle-like noodles used in the soup. Soup is used for this dish cooked from shrimp, fish, pork leg and some spices. When eating, cha ca is added. Soft noodle, a little bit tough with moreish soup make most of ...

  • 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 trang nuong

    This dish includes minced meat, onion, quail egg which is grilled on the fire. This dish is called "pizza of Dalat".

  • Bap Nuong (Grilled Corn)

    "Grilled corn" (bắp nướng) in Central is coved by special sauce and shallot, which creates a unique taste, the savory and the good smell of sauce. It is sold on the street, especially delicious on the rainy day or cold whether. Corn must be young enough to have sweet taste and is grilled by wood coal. After the corn is well cooked, it is applied shallot and sauce and continued to be hot on the wood coal. The smell is so charming and so delicious, ...

  • 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.

  • Bun mam nem (rice vermicelli with smelly fish sauce)

    A bowl of bún mắm nêm includes rice vermicelli, raw veggies (salads, mints, pickled green pea sprouts, banana flowers, etc.), sliced meat and mắm nêm. There is a range of sliced meat for your choice such as chả (boiled ground pork), nem (fermented ground pork), fatty pork, etc. Some pieces of chopped lime, placed neatly on a small dish on each table, are so juicy and fresh. An extra bowl of mắm nêm is available in case you want to ...

  • Chao Long (Pig's Organ Congee)

    Chao Long (Pig's Organ Congee) is one of most popular dishes of Vietnamese people. You can easily find them on streets. Its ingredients is the pig's organ to eat with rice porridge. It is a simple dish but popular and attracts many local people.

  • Chuoi Chien (Fried Bananas)

    Chuoi Chien (Fried Bananas) is a kind of sweet street food in Vietnam, esp. in the Central and South. The fresh yellow bananas is dipped in rice flour and is fried in oil. It had better served when it is hot to maintain its crispy flavor.

  • Kho Muc Nuong (Grilled Dried Squid)

    Grilled Dried Squid is a dried, seasoned, seafood product, made from squid or cuttlefish. The snack is also referred to as dried shredded cuttlefish. Grilled Dried Squid can be in whole squid shape or torn into small pieces. This dish is very popular, used for a long time and a specialty of some area as a gift of traveler.

  • Nem nuong

    This is a delicious combination of barbecued pork, salad and herbs which you roll up in your rice paper and dip in a gorgeous peanut and sauce. This dish is famous in Nha Trang.


  • Banh Mi (Sandwiches)

    The French may have brought with them the baguette, but Vietnam takes it to a different level. How exactly depends on what end of the country you’re in. In the north chefs stick to the basic elements of carbohydrate, fat and protein—bread, margarine and pâté—but head south and your banh mi may contain a more colorful combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro and chili sauce.

  • Banh Trang Tron ̣̣(Mixture Rice Paper Recipe)

    Mixture Rice Paper (Bánh Tráng Trộn), one of best street food so far in Vietnam. Most young Vietnamese people totally fall in love with this food. From morning to evening, they can buy it for their snack meals. Enjoy this food with iced lemon tea is my favorite way. How about you? The combination between rice paper and quail eggs with green mango will create a spectacular flavor when chewing. If you are a gourmet about street food, guarantee you will not miss it when visit ...

  • Bo Bia (Spring Rolls with Chinese Sausage, Dried Shrimp, and Jicama)

    Stir-fried jicama and carrots are mixed with Chinese sausage and shredded scrambled eggs, all wrapped with vermicelli noodle in a rice paper roll, dipped into a spicy peanut sauce (with freshly roasted and ground peanuts). It is sold much on the street, the favorite food of Vietnamese young people.

  • Bo Bit Tet

    Vietnam’s equivalent to steak and eggs fills the void when you’re hankering for some greasy pub tucker. The thin flank steak is usually served with eggs, thick potato wedges, and Vietnamese meatballs on a sizzling cast iron plate.


  • Bo Nuong La Lot (Grilled Beef with Wild Betel Leaves)

    Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf’s peppery aroma into the ground beef inside. La lot is often cooked wrapped around minced beef as it is incredibly fragrant when grilled or pan-fried. This dish is popular as part of many Vietnamese restaurants' bo 7 mon (7 courses of beef). Serve with Mam Nem (Vietnamese Fermented Anchovy Sauce) for ...

  • Bot chien

    Saigon’s favorite streetside snack, bot chien, is popular with both the afterschool and the after-midnight crowd. Chunks of rice flour dough are fried in a large wok until crispy and then an egg is broken into the mix. Once cooked it’s served with slices of papaya, shallots and green onions, before more flavor is added with pickled chili sauce and rice vinegar.

  • Bun mam

    Bun mam is a fermented thick Vietnamese vermicelli soup. The key to this soup is the mam, as in mam ca loc (fermented fish paste) or mam tom (fermented shrimp paste), a murky purple slurry that on its own is one of the most odoriferous substances this side of a tannery fire. But added judiciously to soups or stir-fries it provides the elusive element of deep rounded flavor that puts the mam in umami. It i

  • Canh bun

    Another hearty soup that’s high on the lunchtime agenda, this is a crab and morning glory noodle soup. Canh bun is similar to the more well-known bun rieu crab soup, but has a small handful of variations -- including the type of noodle used.

  • Chim Cut Quay (Roasted Quail)

    It’s roasted quail covered in this slightly sweet and flavorful sauce on top of a bed of lettuce, cooked onions, carrots and watercress. It is served with a salt and pepper mixture, and lime. You’re supposed to squeeze the lime over the salt and pepper, and dip the quail in it, but I find that the quail is already flavorful enough on its own.

  • Goi Du Du Kho Bo (Papaya Salad with Beef Jerky)

    Green Papaya Salad with Beef Jerky (Goi Du Du Kho Bo) is one of amazing Vietnamese Salad Recipes. With Vietnamese, this dish is absolutely popular for who like street food, because you can be easy to find this dish from the hawkers on the vendor or on the street.

  • Pha lau

    To cook Pha lau, people use organ of pig or cow together with some special spices such as five tastes (salt, bitter, sour, pepper hot, sweet) and cinnamon. This is a popular street food, much for young people. You can eat Pha lau with bread and fish sauce.

  • Xoi (Sticky Rice)

    Savory sticky rice is less of an accompaniment to meals in Vietnam, more a meal itself. The glutinous staple comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top.


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