I'mVietnamese cuisine: typical dishes

The rich and varied cuisine of Vietnam has many specialties. Here are some typical dishes for you there at the restaurant or at home.

Banh Khoai omelette or pancake stuffed with bean sprouts, thinly sliced pork and shrimp. The pancake is manufactured with a rice flour flavored with cumin. After being fried, it is served hot and crispy, seasoned with nuoc mam.

The Banh Cuon Banh Cuon are made with rice flour, whose grains are carefully selected and marinate in water overnight. They are then ground in a mortar which is added preservatives. They are filtered through a fabric screen which rests on a pot of boiling water and covered with a movable part. After a few minutes, using a bamboo stick, removing the layer of flour that is formed on the screen. Must then wrap everything and garnish with fried onions.

Bun Bo dish consisting of rice vermicelli, beef salad. You can also add chopped spring rolls.

Bun Bo Hue soup made with noodles as well as Hue beef. It uses rice paste and meat into shreds and boiled.

Bún thang noodle soup is prepared with rice broth and chicken, and shrimp omelet.

Canh Chua soup sour mix that fish and so dua. It usually adds tomatoes and pineapple to add to the bitterness. The soup is served hot and shortly after cooking so that it keeps its flavor.

Cha Ca, or fried fish dish typical of northern Vietnam consisting of fried fish fillets served with rice noodles and roasted peanuts and herbs.

Chao got rice soup with rice boiled. We often add chicken pieces while seasoning it with lemongrass sauce and nuoc-mam. Check here for more infos about Vietnam voyage vietnam guide

Chao tôm sugarcane sticks coated with a shrimp paste kneaded long and usually grilled.

Goi Salad From the typical South Vietnam consisting of shredded papaya mixed with thin slices of dried beef that is eaten with a spicy sauce.

Mì yellow noodle soup that you can add meat and shrimp.

Cha Gio Nem or famous Met that Westerners denominate "eggrolls". These are small rolls pancakes fried rice containing a filling consisting of noodles, crab, pork, onions, herbs and mushrooms flavored. Fried in oil, they can be eaten hot and crispy.

Pho soup is undoubtedly the national dish of Vietnam. It is eaten at any time of the day, both at breakfast, at lunch, at four o'clock in the afternoon or dinner. There are about 17 kinds of pho. But its main composition is rice paste and beef. The flavor of the juice is given by boiled beef bones ...

Vegetable Salad It is generally composed of thin strips of green papaya chopped cucumber, grated carrots, thinly sliced boiled pork, seasoned with crushed peanuts, vinegar, sugar, garlic and chilli. You can also give it flavor with nuoc mam sauce and served with prawn crackers.

This way the dishes vapor steam cooking derives from a Chinese tradition. The confections are often steamed buns, dumplings and small bites most often stored in bamboo baskets.

... Desserts and side
Vietnamese desserts have nothing to envy to those we enjoyed in the West. Rich and varied, they are often consumed in the morning or in the afternoon. These fall into four broad categories.

The Banh cakes are mostly made with glutinous rice, cassava and maize sticky sticky. The Vietnamese cakes are often stuffed with sweet filling or with meat. Different "banh"
- Banh chung: savory cake made of glutinous rice wrapped in palm leaves or banana, giving some green. This is a typical cake of Vietnamese New Year, Tet.
- Banh bao: a kind of steamed bun stuffed with pork, onions, mushrooms scented.
- Banh deo or Moon cake: cake made from glutinous rice flour and stuffed with candied fruit, sesame seeds, fat.

The Xoi glutinous rice balls in which there are beans, fruit, nuts or even some fragrant leaves. They are cooked in steam and can be sweet or savory.

The Che they can take the form of soft drinks, but also be in a more compact form. Its ingredients vary a sort of Che to another, but it can be sticky rice, jelly plant, rice starch, cassava ... They are often liberally sprinkled with coconut milk. It can be eaten hot or cold.

Bates They gather a wide range of candied fruit and other delicacies like white coconut, orange, sweet potato, tomato, Chinese ...

Tea tasting tea derives from a tradition. We sips, whether hot or iced, at work and at home. It is an art that consumption of this beverage that the Vietnamese evaluate both its taste, color and aroma, as you would for wine in the West. The "Chà" as it is called has its roots in China, which is why many of these teas still wear their Chinese names, mostly phonetically distorted.