Food and Drink in Vietnam and Southeast Asia

Food and Drink

Close your eyes. Think about your favourite city or place to visit. Now, imagine a food you love passionately. I’m sure you smiled! That’s it, eating and travelling are things that really move us.

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Discover the Secret Oasis: United Bar in Da Nang Unveils Its Hidden Charms

Discover the Secret Oasis: United Bar in Da Nang Unveils Its Hidden Charms

Da Nang, a city known for its dynamic energy, harbors a delightful secret amidst its bustling streets—a bar cleverly concealed behind the facade of a traditional Vietnamese Banh Mi stall. The intriguingly named United Bar, situated on Nguyen Chi Thanh Street, has been capturing the attention of both local and international tourists with its unique and inventive design.The unique entrance design is disguised as a Vietnamese Banh Mi street stall. Photo by United Bar. The Banh Mi counter, which cleverly disguises the entrance, unfolds to reveal a distinct space that evokes surprise and curiosity among first-time visitors. This tucked-away gem is not merely a spot for refreshments; it is an experience waiting to be unveiled.The best places to enjoy Banh Mi in Saigon.Upon stepping behind the Banh Mi counter, guests are welcomed by warm lighting and an alluring melody, creating an ambiance that sharply contrasts with the usual vivacity found in typical bars. With a limited number of tables, the venue offers an intimate setting, perfect for those seeking a private space to engage in conversations with friends.Learn more about The significant foods in Northern Vietnam.The concept of United Bar aligns with that of a hidden bar—an establishment deliberately positioned in an inconspicuous location. Such venues, lacking clear signage and often requiring specific information or passwords for entry, have gained popularity among those seeking an element of mystery in their social experiences.What to eat when you are in Da Nang?The exquisitely concocted cocktails promise an enchanting and delightful experience for every drinker.Beyond its intriguing design, United Bar boasts a diverse menu featuring an array of beverages, from sophisticated cocktails to craft beers and wines. Each concoction, a masterpiece of mixology, is named after Vietnamese specialties, adding a layer of local flair to the drinking experience. Names like Banh Mi, Peanut Candy, Chicken Rice, and Purple Sticky Rice Yogurt pique curiosity and beckon patrons to explore the unique flavors.United Bar captivates numerous international guests, inviting them to unravel its enchanting mystery and unparalleled uniqueness.Hidden bars, a trend embraced by the younger generation, have become a favored rendezvous for couples seeking a discreet and intimate setting. The allure of these establishments lies not only in their concealed locations but also in the captivating atmosphere they provide, making them an enticing choice for social gatherings.Tap to learn more about Da Nang's Dazzling Fireworks Festival Returns in June 2024!The cozy space of the bar with a dominant orange tone.As you plan your visit to Da Nang, make sure to include United Bar on your list of intriguing destinations—a place where the ordinary transforms into the extraordinary!As the Largest Aviation-Tourism Corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #DaNang #UnitedBar #LatestNews
Tào Phớ: The Sweet Gift of Vietnamese Youth

Tào Phớ: The Sweet Gift of Vietnamese Youth

Though a simple street food, Hoi An's Tào Phớ has captured the hearts of many diners. This humble yet flavorful dish embodies the essence of childhood, preserving a piece of the Old Quarter's soul. Tào Phớ contributes to the rustic, simple, yet sophisticated culinary charm of Hoi An.Tap to learn more about Hoi An travel guide. Tào Phớ in Vietnamese Daily LifeStrolling through the narrow alleys of Hoi An, the familiar cry of street vendors echoes, taking one back to a distant realm of memories. For many locals in Hoi An, Tào Phớ is akin to an indispensable childhood treat. As the afternoon sun dips and hunger sets in, the distant call of "tào phớ đây, tào phớ đây" (the sound of people selling tofu) resounds, evoking a flood of memories from a tranquil land.Tào Phớ vendor in the childhood memories of millions of Vietnamese peopleAs a renowned Vietnamese and Asian comfort food, Tào Phớ offers a soothing, sweet experience for diners. Crafted from finely ground soybeans, this dish is the top choice for those seeking a refreshing and wholesome taste. Adding a few ice cubes transforms it into a cool and delightful treat, perfect for beating the summer heat.Check for the Vietnam travel guide. Being a national snack present throughout all three regions of Vietnam, each locality has its own name and unique way of enjoying Tào Phớ. While Northerners prefer it warm, those in the Central Region often spice it up with a hint of ginger, and Southerners love to pair it with various exquisite toppings.Photo by wanderlusttips.asiaToday, across all regions, the way Tào Phớ is enjoyed has evolved to suit the diverse culinary preferences of diners. Nevertheless, at any store, you can still savor this classic dish in its original form, paired with sugar syrup and ice cubes.Vietnam Visa: All information you need to know. Hoi An's Tào PhớIn the small town of Quang Nam – Hoi An, visitors are bound to be impressed by the inviting calls to taste the Tào Phớ offered by the street vendors. At first glance, this dish may seem similar to jasmine-flavored soy milk or coconut-infused soy milk in Saigon. However, discerning palates will quickly detect the distinctive difference in flavors across regions.Tàu Phớ vendors in Hoi An are always crowed. Photo by wanderlusttips.asia.Hoi An's Tào Phớ seems to harmoniously blend elements of both the Northern and Southern styles. The soybeans are finely ground and delicately light, while the sugar syrup strikes the perfect balance of sweetness and fragrance. The hot afternoons or cool evenings become the ideal times for travelers to savor this dish.5 Must-try Michelin-recommended dishes in VietnamAmidst the serene pace of Hoi An's streets, relishing a bowl of Trung's Tào Phớ with the bold taste of Central Vietnam, while observing the slow stream of tourists passing by, is undoubtedly a wonderful experience. It is a flavorful journey that anyone visiting Hoi An should not miss.Plan your trip to Vietnam here.As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #HoiAn #Taupho #Vietnam_dessert
5 Must-try Michelin-recommended dishes in Vietnam

5 Must-try Michelin-recommended dishes in Vietnam

A journey through Vietnam goes beyond exploration—it's a celebration of the soulful tapestry of Vietnamese cuisine. The artful fusion of fresh, pristine, and organic ingredients creates a culinary symphony that enchants every palate, embracing even the most discerning connoisseurs. Let Vietravel be your guide to a gastronomic adventure, unveiling 5 must-try dishes recommended by Michelin to elevate your Vietnamese experience.Banh Cuon (Steamed Rice Rolls)The Michelin Guide describes the rice roll establishments in Vietnam, allowing diners to personally observe the steaming and preparation process right at the entrance. There are two types of rice rolls, with the more common one filled with minced pork and wood ear mushrooms, and the other type being egg rolls. Diners can choose to enjoy them with Vietnamese pork sausage and sour fermented pork rolls, accompanied by various herbs, chili, lime, or garlic to season the dipping sauce.Tap to learn more about the Hanoi travel guide. Banh Cuon Ba Xuan is one of the delicious restaurant that Hanoi people highly appreciate.Where to eat:Banh Cuon Ba Xuan: Nguyen Trung Truc, Ba Dinh, HanoiBanh Cuon Phuong: 68 Hang Cot, Hoan Kiem, HanoiHu Tieu (Noodle Soup):Hu Tieu is one of the prominent dishes that reflects the fusion of Chiu Chow cuisine and Khmer people. This dish became popular when Vietnamese people repatriated from Cambodia introduced it to the southern region in the 1970s.Hu Tieu holds a special place in Vietnamese culture with its distinct color and flavor. Photo by @VNExpressWhere to eat:Hu Tieu Nam Vang Thanh Dat: 34 Co Bac, Cau Ong Lanh Ward, District 1, Ho Chi Minh CityHu Tieu My Tho Thanh Xuan: Ton That Thiep, Ben Nghe, District 1, Ho Chi Minh CityCheck for the Ho Chi Minh travel guide. Bun Cha (Grilled Pork with Vermicelli)Bun cha eateries located in Hanoi's Old Quarter are favored by many tourists. The menu includes traditional bun cha or can be combined with various Nem (spring rolls) and different types of Cha Gio (fried spring rolls). The meat portion is carefully marinated and grilled over charcoal. When dining, patrons enjoy the dish with a dipping sauce of sweet and sour fish sauce and various fresh herbs.Bun Cha is a must-try dish for anyone visiting Hanoi. Photo by @BunchabatxuWhere to eat:Bun Cha Tuyet 34: 34 Hang Than, Ba Dinh District, HanoiBun Cha Huong Lien: 24 Le Van Huu, Hai Ba Trung District, HanoiBat Su Bun Cha: 23 Bat Su, Hoan Kiem District, HanoiXoi (Sticky Rice)The Michelin Guide website introduces Xoi as a popular light dish in Vietnam. Local people often eat Xoi for breakfast or lunch. Made from fragrant glutinous rice grown directly in the Cuu Long River Delta region of the country, Xoi is cooked to be sticky, aromatic, and chewy, with round rice grains resembling pearls. Whether sweet or savory, Xoi has its own distinct and delightful flavors. Savory Xoi is served with Vietnamese pork sausage, shredded pork skin, pate, butter, quail eggs, scallions, Chinese sausage, and shredded chicken. Each region may have different accompanying dishes, but overall, Xoi is a dish you should try when traveling to Vietnam.Xoi Bat, a culinary gem specializing in unique sticky rice dishes, has earned its place on the prestigious Bib Gourmand list alongside 28 other remarkable restaurants and eateries, as recognized by Michelin. Photo by @XoibatWhere to eat:Xoi Bat: Alley 8 Hoang Hoa Tham, Ward 7, Binh Thanh District, Ho Chi Minh CityPho:According to Michelin inspectors, if you come to Vietnam and don't try pho, it's considered "unthinkable." Both beef pho (phở bò) and chicken pho (phở gà) are familiar dishes among the local people, and both are globally acclaimed. When eating pho, diners can enjoy it with various fresh herbs and accompanying condiments such as lime, garlic vinegar, or chili sauce.Where to eat:Au Trieu Beef Pho: 34 Au Trieu Ward, Hang Trong, Hoan Kiem, HanoiNguyet Chicken Pho: 5b Phu Doan Ward, Hang Trong, Hoan Kiem, HanoiPho Minh: 63/6 Pasteur, Dist.1, Ho Chi Minh CityPho Hoa Pasteur: 260C Pasteur, Ward 8, District 3, Ho Chi Minh CityThe Michelin Guide, renowned for its global culinary rankings, first honored 106 restaurants and individuals in Vietnam in June, across four categories: Michelin Stars, Michelin Selected, Bib Gourmand, and Michelin Guide Special Awards.In the heart of Vietnam's vibrant culinary tapestry, a warm invitation awaits those seeking to savor and embrace the richness of the experience. As the foremost tour organizer in Vietnam, Vietravel ensures an unparalleled level of service quality, standing as your steadfast companion throughout this remarkable journey. Let's embark on an inspiring adventure to uncover the wonders of Vietnam, crafting indelible memories in your unique and remarkable style.Inbox us to plan your trip to Vietnam & Asia here.As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #Food #Michelin
10 Vietnamese culinary delights secure new Asian records

10 Vietnamese culinary delights secure new Asian records

In a recent announcement, the Asian Record Organization has officially recognized ten additional Vietnamese culinary dishes and specialties, bringing the total number of Vietnamese items with Asian records to 60 since 2012.Tap to learn more Vietnam travel guide.Proposed by the Vietnam Records Organisation (VietKings), these newly acknowledged records encompass a diverse array of delectable creations, including Saigon bread from Ho Chi Minh City, mussel rice from Thua Thien-Hue Province, Phan Thiet hotpot from Binh Thuan Province, vermicelli soup with special broth from Soc Trang Province, green sticky rice from Vong village in Hanoi, sesame candy from Thua Thien-Hue, and Da Lat strawberries from Lam Dong Province.These records adhere to the stringent criteria set by the Asian culinary and specialty record standards.The flavor of Saigon bread is delicious and captivating. Photo by Biteallfood on InstagramLearn more about Vietnamese culinary dishes and specialties here. As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #Food
How to Craft Saigon-Style Bread with Combo Pan

How to Craft Saigon-Style Bread with Combo Pan

Savor the distinctive flavors of Saigon with our recipe for the iconic Bread with Combo Pan (Banh Mi Chao). This delightful dish features marinated beef, adorned with black pepper sauce and an array of tantalizing toppings.I. Ingredients:300 grams beef tenderloin200 grams lean pork chop150 grams pate150 grams Cha Lua (pork roll)1 packet of sausages3-4 eggs3-4 loaves of bread4 cloves of garlic1 onion1 bunch of corianderSpices: Salt, oyster sauce, soy sauce, sugar, stock powder, pepperCooking oil, butter, tapioca starchCheck for Ho Chi Minh City travel guide. Sliced beef is thoroughly marinated with various seasonings. Photo by VnExpress/Bui ThuyII. Instructions:1.Preparation:Trim tendons from beef tenderloin and slice thinly against the grain.Marinate beef slices with a mixture of oyster sauce, soy sauce, pepper, sugar, stock powder, and crushed garlic.Tenderize pork chop with a meat pounder and marinate with salt.Cut pork rolls, pate, onion, and coriander as specified.Pork cutlets after being pounded. Photo by VnExpress/Bui ThuyPrepare a black pepper sauce mixture by combining oyster sauce, soy sauce, sugar, seasoning powder, and crushed black pepper.Dissolve the mixture in water and adjust seasoning to taste.Enhance the sauce by adding tapioca starch mixed with water.Tap to learn more How to Make Mekong Delta-Style Crispy Banh Xeo.Eggs, pate, sausages, and pork rolls to serve as toppings. Photo by VnExpress/Bui ThuyThe black pepper sauce, along with ingredients such as coriander, onions, and butter, plays a significant role in determining the overall flavor of the dish. Photo by VnExpress/Bui Thuy2.Cooking Process:a. Cook the Pork Chops:Pan-fry pork chops until lightly browned on both sides.Cut into bite-sized pieces or keep intact for presentation.The pork chops sizzle to a golden brown. Photo by VnExpress/Bui Thuyb. Cook the Eggs:Fry eggs in a pan until the whites shrink, seasoning with salt and pepper.Sunny side-up eggs, with the yolk still runny and intact, create a sunny appearance. Photo by VnExpress/Bui Thuyc. Cook the Beef:Melt butter, sauté garlic, and stir-fry beef until 60% done.Add black pepper sauce mixture, incorporating onions until fully cooked.Adjust seasoning and set aside.The stir-fried beef is coated in a dense black sauce. Photo by VnExpress/Bui Thuyd. Assembly:Layer pate, sausage, fried eggs, pork chops, and pork roll.Pour the beef and black pepper sauce mixture over the pan.III. Finished Product:Indulge in the ultimate combo pan experience – succulent beef, savory black pepper sauce, rich pate, fragrant pork cutlets, and sunny-side-up eggs – all nestled in crispy bread. Originating from the Hoa community in Ho Chi Minh City, this beloved recipe captures the city's preference for a slightly sweet taste, reflected in the addition of sugar to the sauce. Enjoy a taste of Saigon's culinary heritage!A serving of southern-style banh mi chao features abundant toppings including fried eggs, pork chops, stir-fried beef, sausages, pate and pork rolls. Photo by VnExpress/Bui ThuyPlan your trip to Vietnam here.As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #HoChiMinhCity
Two Vietnamese beef dishes listed among the world's best

Two Vietnamese beef dishes listed among the world's best

In a global culinary recognition, two Vietnamese beef dishes have secured spots in the esteemed list of the world's top-rated meat dishes. TasteAtlas, renowned for its comprehensive coverage of gastronomy, curated this prestigious list based on votes from diners and culinary experts, amassing a total of 60,432 ratings until November 15.The broth of beef vinegar hotpot has a subtle balance of sweetness and sourness. Photo by VnExpress/Bui ThuyBo nhung dam (Beef in Vinegar Hotpot), claiming the 18th position, is a Vietnamese hotpot masterpiece featuring a broth infused with vinegar, coconut milk or coconut water, lemongrass, and onions. The dish boasts thinly sliced raw beef, fresh vegetables, and herbs, with the flexibility to incorporate proteins like squid or shrimp. Served with rice paper sheets for wrapping, it comes with a delectable dipping sauce made from fish sauce, chili, garlic, sugar, and lime juice, or the fermented anchovy-based mam nem.A serving of Vietnamese beef stew. Photo by VnExpress/Bui ThuyRanked at an impressive 43rd, Bo Kho (Beef Stew) is a flavorsome creation blending diced beef, carrots, lemongrass, and spices, simmered to perfection in a spicy broth. Often garnished with green onions, coriander, and onions, this Vietnamese beef stew offers versatile enjoyment—whether relished on its own, with a side of baguette, or atop a bed of noodles.Plan your trip to Vietnam here. As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #Food
How to Make Mekong Delta-Style Crispy Banh Xeo

How to Make Mekong Delta-Style Crispy Banh Xeo

Indulge in the cultural essence of the Mekong Delta with Banh Xeo—a culinary masterpiece celebrated for its crispy, golden exterior and a decadent medley of stir-fried shrimp, meat, and bean sprouts, harmoniously paired with aromatic herbs. Explore the recipe below to recreate the authentic Mekong Delta-style Banh Xeo and savor the richness of this exquisite dish in your kitchen!I. Ingredients:a. For the Pancake Batter:250g Vietnamese pancake flour mix50g crispy fried flour mix1 tsp turmeric powder1 chicken egg1 can of beer or carbonated mineral water (500 ml)100 ml coconut milk1/2 tsp saltb. For the Pancake Filling:200g shrimp200g pork belly200g bean sprouts1 onionc. For the Pickles:1/2 white radish1/2 carrotd. Spices: Fish sauce, salt, sugar, stock powder, pepper, lime, garlic, chilie. Vegetables: Mustard greens, lettuce, coriander, basil, scallions, chivesf. Cooking oil or lardII. Instructions:1. Preparationa. Mixing the Pancake BatterTo achieve a crispy texture in the batter, follow these steps:Utilize 250g of pancake flour and 50g of crispy fried flour. Combine these with 100ml of coconut milk and filtered water, producing a liquid volume of 600 - 650ml. This batter quantity is ideal for 4 - 5 servings. Adjust the quantities accordingly if preparing a larger batch.In a spacious bowl, amalgamate pancake flour, crispy fried flour, turmeric powder, eggs, coconut milk, carbonated water, 1/2 teaspoon of salt, and chopped scallions or chives.Stir the ingredients thoroughly until dissolved. Allow the batter to rest for approximately 30 minutes, ensuring a crispy texture upon frying.The mixed batter turns yellow and can be garnished with scallions or chives as per your preference. Photo by VnExpress/Bui Thuyb. Preparing the FillingChoose a fresh pork belly with a balanced mix of lean and fat, displaying a light pink hue. Alternatively, lean shoulder meat can be used as a substitute. Wash the meat thoroughly and cut it into thin pieces.Marinate the meat by adding half a teaspoon each of fish sauce, salt, stock powder, and pepper.For small shrimp, cut off the head and wash. If using large shrimp, peel them.Peel and slice the onion. Ensure the bean sprouts are thoroughly rinsed. Wash and drain fresh vegetables such as mustard greens, lettuce, coriander, and basil.Onions and bean sprouts are included in the filling. Photo by VnExpress/Bui Thuy2. Cooking Processa. Stir-frying the filling and assembling the pancakesBegin by stir-frying the meat, then introduce the shrimp and cook until they achieve a vibrant red color. Season the mixture to taste and set the flavorful filling aside.Check for Mekong Delta Package Tour.The cooked pork belly takes on a light brown hue, while cooked shrimps showcase a bright red color. Photo by VnExpress/Bui ThuyContinuously, place a pan on high heat. Brush a thin layer of oil or use a piece of lard to establish a non-stick surface. Gradually reduce the heat to medium, then ladle the batter into the pan, ensuring an even tilt to shape a round pancake.Each banh xeo is adorned with a few slices of pork belly, shrimp, and bean sprouts. Photo by VnExpress/Bui ThuyAdd the meat, shrimp, some bean sprouts, and onions. Cover and allow the filling to cook for about 1 to 1.5 minutes.Open the lid, and wait for the edges of the pancake to curl and lightly crisp. Apply a little more oil, then gently fold it in half to create a semi-circle shape, pressing down to enhance crispness.Flip it and fry the other side until crispy. Place the banh xeo on a clean plate. Repeat the process until all the batter is used.A folded banh xeo that is ready to serve. Photo by VnExpress/Bui Thuyb. Dipping Sauce and PicklesTo prepare the dipping sauce, combine fish sauce, sugar, lime juice, and filtered water in a ratio of 1:1:1:5. In some regions, fresh coconut water is used instead of filtered water.Stir until the sugar completely dissolves, then add garlic and chili for a harmonious blend of sweet, sour, spicy, and salty flavors, with hints of garlic and chili.For the pickles, grate or slice white radish and carrots. Marinate them with a pinch of salt, sugar, and vinegar for 15 minutes to absorb the flavors.Banh xeo is commonly accompanied by a dipping sauce and pickles on the side. Photo by VnExpress/Bui Thuy3. PresentationArrange the Banh Xeo pancakes on a tray, accompanied by fresh vegetables, herbs, pickles, and a side of sweet and sour fish sauce. For the best experience, enjoy Banh Xeo while it's hot. Grab a piece, wrap it in rice paper, dip it in the sweet and sour fish sauce, and relish the delightful combination.The end result is a batch of golden, crispy pancakes. Photo by VnExpress/Bui ThuyFinished Products:These pancakes boast a thin, crispy, golden crust.Inside, they are filled with the delightful combination of sweet shrimp, flavorful fatty pork, crunchy bean sprouts, and subtle hints of coconut milk and green onions.Notes:Mekong Delta-style pancakes are known for their large size, thin edges, and thicker center.Filling choices are flexible, including shrimp, meat, seafood, eggs, and more.Ensure a thin batter for crispiness; beer or carbonated water helps achieve the desired texture.Traditionally, pancakes are lined with fresh banana leaves for a unique fragrance.Serve with a variety of vegetables and herbs, enhancing the overall experience.Plan your trip to Vietnam here.As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam #BanhXeo #MekongDeltaFood
Culinary delights: 12 must-try dishes in Vietnam's Mekong Delta

Culinary delights: 12 must-try dishes in Vietnam's Mekong Delta

The Mekong Delta, a region blessed with a rich tapestry of natural resources and cultural diversity, offers a gastronomic adventure like no other. Rooted in traditional Vietnamese medicine, the local cuisine reflects a harmonious balance between Yin and Yang for optimal health. Influenced by the sub-equatorial climate, the Mekong Delta's food features a delightful contrast of citrusy and sweet flavors, distinct from the salty and spicy Northern cuisine. Here are 12 mouthwatering dishes that showcase the region's culinary prowess:Canh Chua Ca (Sour fish soup)Indulge in a time-honored delight that graces the table of Mekong Delta families. On a scorching afternoon, what could be more satisfying than treating yourself to a generous bowl of tamarind soup? Overflowing with bean sprouts, giant taro, and succulent freshwater fish, this traditional dish not only tantalizes your taste buds but also provides a refreshing escape from the heat. The tamarind's delightful sourness acts as a catalyst, infusing cool Yin energy into your body, creating a blissful contrast against the sub-equatorial warmth of the Mekong Delta. Crafted with freshwater fish easily sourced from the region's rivers, lakes, or canals, this soup promises a culinary journey into the heart of Delta tradition.The delicious Sour Fish Soup with colorful vegetables. Photo by VN ExpressCa Kho To (Braised fish)Transport yourself back in time to an era when the art of braising fish in terracotta pots was a cherished tradition among the locals of the Mekong Delta. This culinary technique, a hallmark of the region's unique culture, transforms any freshwater fish into a delectable masterpiece. Imagine the rich aroma of fish sauce and an abundance of pepper infusing the dish, creating a symphony of flavors. To enhance the experience, you could introduce extra chili and coriander, cleverly masking any lingering fish odors.Braised fish - a familiar dish in Vietnamese family mealsBun Mam (Fermented fish soup noodles)In addition, when arriving in the Mekong Delta, you cannot miss the exquisite dish known as fermented fish soup noodles, or bún mắm. Enchanting the taste buds, this Khmer delicacy is a testament to the region's cultural diversity, with the Khmer people forming a significant part of the Mekong Delta's vibrant mosaic. Nestled primarily in the provinces of Trà Vinh and Sóc Trăng, the heart of bún mắm's fame, this dish boasts a tantalizing medley of rice noodles, succulent prawns, flavorful fish, and a profusion of crisp vegetables. The pièce de résistance lies in the prahok soup, a concoction of mudfish paste that adds a distinctive depth of flavor, making this dish a culinary masterpiece revered throughout these Khmer-influenced regions.Bun MamChe (Sweet pudding/soup)Indulge your tooth in the irresistible sweetness of Chè – a culinary delight that will enchant you from the very first taste. Crafted with an array of plant-based ingredients, predominantly legumes, this tantalizing creation shares similarities with Chinese tong sui but unfolds as a uniquely sweet revelation, especially in the enchanting kitchens of the Mekong Delta. Here, Vietnamese chè takes sweetness to new heights, marrying the richness of coconut milk with a diverse range of flavors. Explore signature chè varieties from this region, such as the velvety chè bà ba, a coconut milk-infused delight with pandan leaf, sweet potato, and cassava, or savor the tropical essence of Chè Chuối, a heavenly blend of banana and sweet potato. For a refreshing twist, experience the zest of chè bưởi, where grapefruit peel adds a citrusy flourish to this extraordinary symphony of flavors.Che Ba Ba with banana and other natural ingredients.Bánh Xèo (Mekong Delta pancake)The next star of Mekong Delta's culinary is Bánh Xèo, a delectable thin fried pancake crafted from a tantalizing blend of flour and turmeric powder. Bursting with savory fillings like pork, prawn, and crisp bean sprouts, this culinary masterpiece beckons your taste buds. Bánh xèo comes in various forms, with the central provinces favoring a smaller, thicker version paired with peanut sauce, while the Mekong Delta locals elevate their experience by savoring it with the rich and flavorful touch of fish sauce.Vietnamese PancakeBun Nuoc Leo (Rice noodles with fish broth)Besides, delve into the rich tapestry of cross-cultural culinary traditions with Bún nước lèo, a rice noodle masterpiece steeped in the vibrant flavors of the Mekong Delta. This culinary gem traces its roots to Cambodia, where the Khmer people crafted a unique recipe featuring prawn, fish, and prahok (mudfish paste). As the Khmer journeyed into the southern reaches of Vietnam, they brought this special dish, evolving to incorporate the Vietnamese touch—infusing the broth with peeled tiny shrimp and succulent roasted pork. Immerse yourself in the Mekong Delta's culinary diversity by savoring both versions of this exquisite dish.Bun Nuoc LeoBanh Pia (Bakpia/Hokpia)Bánh Pía is a Vietnamese delicacy that takes center stage during the Full Moon Festival. Unveiling its origins from Teochew refugees in Vietnam, this special pastry intricately weaves together crushed mung bean, luscious durian, and savory salted eggs within layers of delicate flour. Originally savored during the Full Moon Festival, the allure of bakpia has transcended seasonal boundaries, gracing palates year-round. Sóc Trăng, adorned with the legacy of the first Teochew settlers, stands as the epitome of bakpia excellence, inviting you to savor the timeless flavors of this delectable treat.Banh PiaCoconutComing to Ben Tre, a kingdom of coconut, you will dive into the fresh and naturally sweet coconuts here. Famed for exporting Siamese coconuts to Vietnam and beyond, the province is the leading exporting coconut in Vietnam. Meanwhile, the province of Trà Vinh boasts a unique treasure—the coveted Kopyor coconut, renowned for its exceptionally thick flesh and premium price. The Sap Coconut stands apart with its unconventional composition, eschewing solid meat and transparent juice. Instead, this extraordinary species unveils a yogurt-like blend, a harmonious fusion of coconut juice and meat, resulting in a distinctive, edible wax. Once liberated, this exquisite concoction is artfully mixed with milk, sugar, and ice, presenting a delectable canvas for selected fruits, adorned with tantalizing toppings like jelly and pearls.Sap CoconutBo Bia Ngot (Sweet popiah)A culinary journey shaped by the vibrant presence of the Chinese community in the heart of the Mekong Delta. Delight in the fusion of cultures as the traditional Chinese snack, popiah, undergoes a flavorful metamorphosis in the hands of the Vietnamese. Localized to cater to the Delta's penchant for sweetness, popiah emerges as a beloved treat, weaving itself into the fabric of the Mekong Delta's cuisine. For many, childhood memories in this region are intimately intertwined with the allure of popiah—a delicate dance of coconut flesh, black sesame, and maltose wrapped in a delicate embrace of rice paper.Sweet popiahBanh Bo Thot Not (Baked honeycomb cake)While honeycomb cakes grace tables across Vietnam, the palm sugar-infused version unveils its magic exclusively in An Giang province. Here, amidst the lush expanse of ice apple trees, the alchemy of flavors takes center stage. Experience a confection that dances on the palate—less saccharine, more velvety, and boasting an aroma that elevates the sensory experience. Beyond its gastronomic charm, palm sugar unveils its scientifically proven health benefits, standing in stark contrast to the ill effects of conventional sugars. Don't miss the chance to savor this extraordinary delicacy when your journey leads you to the enchanting province of An Giang.Banh Bo Thot NotCrab HotpotThe Crab Hotpot is an unmissable choice if you want to explore comprehensively Mekong Delta's cuisine. Brace yourself for a delightful surprise as the broth takes an unexpected turn, evolving into a savory porridge infused with the essence of herbs, crab meat, and juices. The ritual unfolds as diners meticulously add raw baluts and shredded crab, witnessing a symphony of flavors melding in the simmering pot. As the sweetness permeates the dish, the marriage of rice, crab, and balut transcends the ordinary, creating a culinary masterpiece that lingers in memory—a combination so extraordinary, that it's bound to leave an indelible mark on your palate.Crab HotpotMy Tho NoodleFinally, My Tho Noodle is a traditional dish rooted in Chinese and Phnom Penh noodle soup traditions. Standing the test of time, this culinary gem has garnered global recognition, catapulted into the spotlight by none other than world-renowned chef Gordon Ramsay, who dared to replicate its exquisite flavors. Indulge in a culinary masterpiece where the essence of bones, vegetables, and dried squid intertwine, crafting a broth that elevates your taste experience. The noodles, crafted meticulously from new rice, are the heart of this gastronomic delight, living up to its title as the 'sister of Pho.' For those seeking a personalized touch, dive into the dry version, a symphony of flavors where ingredients harmonize with the noodles, complemented by soy sauce and oyster sauce. This culinary innovation ensures a sensory journey, catering to a diverse palate and enriching every diner's experience to the fullest.My Tho noodleEmbark on a culinary journey through the Mekong Delta, where each dish tells a story of tradition, culture, and the unique flavors of this enchanting region.Plan your trip to Vietnam here.As the Largest Aviation-Tourism corporation in the country, Vietravel consistently provides high-standard services at the most competitive prices so that you can discover the beauty of not only Vietnam but all of Southeast Asia.Please contact us for more informationVietravel – Asia’s Leading Tour OperatorHotline: (84) 35 235 61 61Email: [email protected]: www.vietravelasia.com#VietravelAsia #Vietravel #Vietnam_travel #Food
The top 10 healthiest Vietnamese Dishes

The top 10 healthiest Vietnamese Dishes

Eating healthy in Vietnam is no hard feat, as Viet cuisine includes some of the healthiest dishes in the world. The food is almost always prepared with fresh ingredients and most meals come with a huge side plate of veggies and herbs. Here are the top ten dishes in Vietnam that are not only healthy but also extremely yummy.Goi Cuon (Fresh Spring Rolls)Packed full of veggies and herbs, a plate of goi cuon is a delicious and healthy choice for an appetizer. It is made up of a bunch of ingredients, such as salad leaves, vermicelli noodles, shrimp, and other greens, wrapped in rice paper. Fresh spring rolls contain little oil, have almost zero fat, and yet, are flavorful. Try not to mistake cha gio or nem ran (deep fried rolls) for fresh spring rolls, as those are deep fried in a tub of oil.A plate of goi cuon comes with fish sauce and peanut sauce for dipping. The fish sauce is light and thin, while the peanut sauce is made of peanut paste and coconut oil. The fish sauce goes best with this meal.Goi Tom (Shrimp Salad)cdn.tgdd.vnGoi tom is essentially the unwrapped version of the goi cuon. It is shrimp salad, packed with a wide array of healthy vegetables, such as cabbage, cucumber, daikon, and even jalapeno peppers! This is often ordered as a side and goes well with a bowl of sticky rice.Pho (Noodle Soup)In general, noodle soup is considered healthy. A bowl of clear broth made fragrant by meat, some noodles, and herbs, pho is the ideal breakfast dish to get your day going. Pho is filling and not loaded with calories. It is full of fiber, antioxidants, minerals, and vitamins. You can always reduce the amount of fat in your dish by asking the waiter to add less meat. Here’s a tip: “Ít bún, nhiều rau” means “fewer noodles and more veggies.”Chao Ga (Vietnamese Congee/Rice Porridge)cdn.tgdd.vnIn many Asian countries, congee is a food fed to those who are sick. It is easy to eat, to digest, and to absorb. The dish is made by the prolonged cooking of rice in water and letting the grains disintegrate so they become like a thick soup. Additional ingredients can be added, such as mushrooms, beans, peas, or even traditional medicinal herbs. Adding some meat, like shredded chicken, can add to the flavor.Goi Ngo Sen (Lotus Root Salad)cdn.tgdd.vnA salad is typically healthy and lotus root salad is no exception. Rich in fiber and vitamins, this type of salad helps keep your digestion system healthy. Lotus root is also known for having a wide range of health benefits, such as lowering blood pressure, improving digestion, and reducing cholesterol. When you mix it with carrots, pork, shrimp, and herbs with proper seasoning, you will have yourself a nice meal.Gao Lut (Brown Rice)login.medlatec.vnHigh in magnesium, brown rice is good food for your heart. With a rich amount of nutrition, any dish made from brown rice is considered healthy. The easiest dish, as well as the most common dish, is steamed brown rice. You can easily find this in most vegetarian restaurants or Vietnamese restaurants. They serve it with salad, stewed dishes, or mixed with peas and beans.Kho To (Clay Pot Dishes)cdn.beptruong.edu.vnIn Vietnam, clay pot fish and clay pot pork are two of the most common dishes. Clay pots have the ability to absorb heat and cook food evenly. The clay also interacts with the acidity in the food and helps to neutralize the pH balance. In addition, the food will take on some natural sweetness when cooked in a clay pot and you don’t have to use extra sweetener.Canh Chua (Vietnamese Sour Soup)i-giadinh.vnecdn.netThis dish is indigenous to the Mekong Delta region of southern Vietnam. A bunch of ingredients, such as pineapple, tomato, and bean sprouts are added to a tamarind-flavored broth. The tamarind is what gives the soup a sour taste. Fish and prawns are typically added as well to give more flavor and texture to the dish. Garnishes include garlic and chopped scallions. You can either enjoy the dish as a soup or get some rice vermicelli and make it a bit of a noodle soup.Rau Muong (Stir-Fried Water Spinach)Rau muong is a delicious dish and often a favorite. It is water spinach that is stir fried with garlic, and you can pair it with steamed fish and a bowl of brown rice. It may be a little salty, but you can request it to be made with less fish sauce to lower the amount of sodium. Spinach and garlic are known for being packed with vitamins, minerals, antioxidants, and other essentials for every part of your body.Fresh FruitVietnam is full of delicious fruit, especially in the Mekong Delta. You will find many fruit orchards scattered within its provinces, where you can take a tour, pluck them right off the trees, and taste them then and there. Healthy fruit that benefits your body and that the Vietnamese love includes oranges, mangosteen, dragon fruit, milk fruit, papaya, and mangoes. You often find these sold in street stalls with a fruit dip made of powdered chili, salt, and sugar.Source Theculturetrip