Monday, 30/01/2023 - 18:35

10 Best Rated. Vietnam dishes

11:00 | 31/08/2022

10.  Hue Breakfast Noodle Soup (Bún bò Huế)

 
 
 
Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex.
It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court’s cuisine. 
 
 
 
 
 
This beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam.
Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it’s typically topped with cilantro, sliced onions, and chopped green onions. 
 
08.  Spring Rolls with Chinese Sausage (Bò bía)
 

Bò bía is a Vietnamese take on traditional Chinese popiah rolls, and they are believed to have originated among the Teochew community. Unlike the original Chinese version, this Vietnamese specialty is prepared with thin rice wrappers, while the fillings include julienned jicama and carrots, Chinese sausages, thinly sliced omelet, dried shrimps, and fresh greens such as Thai basil, lettuce, or mint.

The rolls are traditionally served with a dipping sauce on the side and are commonly enjoyed as a street snack.

07.  Meat and Cold Cuts Bánh Mì (Bánh mì thịt)

Bánh mì thịt is a traditional Vietnamese bánh mì sandwich variation in which thịt means meat. As the name suggests, the sandwich is made with various Vietnamese cold cuts such as sliced roasted pork, sliced pork belly, chả (sliced ham), or chả lụa pork sausage, along with cucumbers, mayonnaise, pickled carrots and daikon, and liver pâté stuffed into a bánh mì roll.
The sandwich is often garnished with ingredients such as coriander, black pepper, and sliced chili peppers. These meat-filled sandwiches are common throughout Vietnam and they’re a staple of school children and factory workers. Bánh mì thịt is usually enjoyed for breakfast and lunch, but the sandwiches can be eaten for any meal of the day if bought from street stall vendors.
 
06.  Vietnamese Steak and Eggs (Bò né)
 
 
 
Bò né is a traditional Vietnamese dish that’s especially popular in Nha Trang. It’s made with cuts of beef such as skirt steak that’s marinated in spices and comes served on a sizzling hot cast iron plate with fried eggs, onions, chili sauce, and a dollop of pate.
The dish is usually accompanied by condiments and a baguette, along with lettuce, onions, tomatoes, and cucumber. The meat is often dipped into a combination of pepper sauce, lime juice, and salt, while the baguette is used to pick up the remains of pate and egg yolks off the plate. 
 
05. Vietnamese Fried Spring Rolls (Chả giò)
 
 
 
Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish – fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper.
Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. 
 
 
 
 
 
04.  Pho
 
 
 
Pho is a Vietnamese noodle soup, Vietnam’s national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity. Although it is classified as a soup, pho is served as the main course and the two bowls of it never taste the same.
It is traditionally made with chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is perfect. The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level. 
 
 
 
 
 
03.  Vietnamese Beef Stew (Bò kho)
 
 
 
Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth.
The origins of bò kho are still a mystery, although it is believed that the dish has many influences, from both the East and the West. In rural areas of Vietnam, the stew is usually much spicier than in urban areas. It is traditionally consumed for breakfast, garnished with chopped green onions, coriander, and onions.
 
 
02.  Vietnamese Fish Sauce (Nước chấm)
 
 

In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or fresh herbs.

The sauce comes in many regional varieties, and the final composition may also depend on the type of meal which it accompanies. Nước chấm is usually served as a dipping sauce alongside chả giò (spring rolls), bánh xèo (crispy pancakes), and various meat or seafood dishes, as well as noodles and soups.

01.  Bánh mì
 
 
 
Bánh mì (pronounced ‘bun mee’) is a popular Vietnamese variety of sandwiches that share the same core ingredient – a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time.
The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. 
 


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