{"id":1246,"date":"2019-12-01T09:32:57","date_gmt":"2019-12-01T09:32:57","guid":{"rendered":"https:\/\/www.travellersquest.com\/blog\/?p=1246"},"modified":"2021-05-19T14:17:25","modified_gmt":"2021-05-19T14:17:25","slug":"best-vietnamese-dishes","status":"publish","type":"post","link":"https:\/\/www.travellersquest.com\/blog\/best-vietnamese-dishes\/","title":{"rendered":"51 Best Vietnamese Dishes | TravellersQuest"},"content":{"rendered":"\n
\"famous
Photo Credit:<\/strong> Tim Nguyen from Pixabay <\/figcaption><\/figure>\n\n\n\n

Vietnam is a country<\/a> located in Southeast Asia and the same size as Italy and Japan. It is a country with surprisingly versatile cuisine. Learning about Vietnamese cuisine is a great way to understand the country\u2019s culture.<\/p>\n\n\n\n

Vietnamese cuisine<\/a> is very healthy because most dishes are made with low\nfat; food is fresh, and the flavors are intense. While rice is a fundamental\nkey of these dishes, it is a combination of the five flavors that govern a\nmeal: sweet, salty, bitter, spicy and sour in perfect balance. In addition,\nVietnamese food includes and plays with five colors: white, green, yellow, red\nand black to attract the five senses through the use of aromatic herbs and a\nseries of ingredients with various textures that make dishes more attractive.<\/p>\n\n\n\n

Vietnamese cuisine, in general,\nprepares its dishes with many fragrances. They use lemongrass, clove, mint,\nfennel, ginger among others. In the center of the country, Vietnamese worry\nabout reaching balance and harmony between ingredients that are part of a dish.\nThe dishes of central Vietnam use spices that make the food bitter and sweet at\nthe same time. The south of Vietnam has a more benign climate, and this is\nreflected in its cuisine generally including more vegetables and fruits. In the\nsouth, sweet flavors are more popular; their favorite ingredient is coconut.\nCoconut milk is welcomed in many of its dishes. As for the aromas, the\ninhabitants of southern Vietnam use many aromatic herbs in the preparation of\ntheir dishes: coriander, mint, and basil are invited in a multitude of South\nVietnamese dishes.<\/p>\n\n\n\n

The influences of other countries\nare also clearly seen in Vietnamese cuisine.In the north, for example, the\nChinese influence has preponderance: chopsticks are used for eating and the use\nof wok and frying food over high heat comes from the Chinese.  The French in colonial times have also\ninfluenced the Vietnamese in their gastronomic culture: the use of wine, bread,\nbutter and certain ways of cooking is proof of this. Through Cambodia and the\nKhmer Empire, the influence of Indian cuisine reached the Vietnamese, which explains\nthe use of spices in many of their recipes.<\/p>\n\n\n\n

Do you want to learn more about\ndelicious Vietnamese dishes? In this article we cover some of the best\nVietnamese dishes, including sides, noodle-based dishes, rice-based dishes, and\nsoups. These dish types include vegetarian, beef, chicken, pork, fish, and\nshrimp varieties. Keep reading to learn more! \n<\/p>\n\n\n\n

Table of Contents<\/strong><\/p>\n\n\n\n

\n
\n
  • The best Vietnamese dishes<\/a> <\/li>\n
  • Vietnamese Noodle dishes<\/a> <\/li>\n
  • Vietnamese Vegetable dishes <\/a> <\/li>\n
  • Vietnamese Pork dishes<\/a> <\/li>\n
  • Vietnamese Fish dishes <\/a> <\/li>\n
  • Vietnamese Exotic dishes<\/a> <\/li>\n<\/div>\n\n
    \n
  • Vietnamese Side dishes<\/a> <\/li>\n
  • Vietnamese Rice dishes<\/a> <\/li>\n
  • Vietnamese Chicken dishes<\/a> <\/li>\n
  • Vietnamese Soup dishes<\/a> <\/li>\n
  • Vietnamese Shrimp dishes<\/a> <\/li>\n<\/div>\n\n<\/div>\n\n\n\n

    The best Vietnamese dishes<\/h2>\n\n\n\n
    \"famous
    Photo Credit<\/strong>: Catlikespics from Pixabay<\/figcaption><\/figure>\n\n\n\n

    Vietnamese\ncuisine has signature dishes; those who visit the region cannot fail to try!\nHere\u2019sten of the most famous typical dishes in Vietnam.<\/p>\n\n\n\n

    Nems<\/h3>\n\n\n\n

    This Nemsdish<\/a>\nis made with rice wafers and stuffed with meat and vegetables such as chives,\nmushrooms, onions, cabbages. The meat can be pork, chicken, crab or shrimp.\nThey look a lot like Chinese spring rolls.<\/p>\n\n\n\n

    There\nare some variants of the nemscalled nem ran ren that are crispy. In this\nvariation, the rice wafer is replaced by noodles.<\/p>\n\n\n\n

    In hot\ntimes like summer, Guoi are very popular as a variety of nems that do not require\nfrying. They include leaf lettuce which gives a feeling of freshness. They are\neaten accompanied by a peanut sauce.<\/p>\n\n\n\n

    Pho<\/h3>\n\n\n\n

    Pho<\/a> is the\nnational dish of Vietnam and its most characteristic. It can have variations,\nbut it all Pho has a common base: it is a soup made with meat broth to which\nrice noodles and pieces of meat are added. Then, this famous Vietnamese soup dish is\nseasoned with bean sprouts, pepper, and lime. To enhance the soup\u2019s flavor add\nmint leaves, coriander and basil.<\/p>\n\n\n\n

    Pho Bo\nis Pho that uses beef in its preparation and Pho Ga uses chicken.<\/p>\n\n\n\n

    Bon Bo Hu\u00e9<\/h3>\n\n\n\n

    This is\na variant of the Pho in which a beef broth is used. The noodles are easy Vietnamese dishes much\nfiner than in the original Pho. It is served very hot and with varied\nvegetables. A very particular ingredient is the lemongrass that gives Bon Bo Hu\u00e9<\/a>\na characteristic smell.<\/p>\n\n\n\n

    Mi Quang<\/h3>\n\n\n\n

    Mi Quang<\/a> is one of the best dishes typical to central Vietnam. It is very easy to prepare and very popular in the region.<\/p>\n\n\n\n

    It\nconsists of rice noodles covered with the most used aromatic herbs in the\ncountry: coriander, mint, and basil. These noodles are covered with a broth\nmade of bones or very flavored beef. You can add shrimp, chicken pieces, beef,\npork or fish. Some include quail eggs.<\/p>\n\n\n\n

    This\ndish is served with rice crackers and toasted sesame.<\/p>\n\n\n\n

    This\ncan also be considered a Vietnamese\nsalad dish when served without the broth.<\/p>\n\n\n\n

    Banh Mi<\/h3>\n\n\n\n

    Banh Mi<\/a> is a\nVietnamese sandwich with French direct influence. It consist of bread made from\nrice flour and wheat that\u2019s filled with various types of meat and a variety of\nvegetables.<\/p>\n\n\n\n

    Among\nthe most used meats to prepare BanhMi are grilled chicken, pork as bacon or as\nstrips of dried meat called ruo song, pork liver pate, tomato sardines, tofu or\npork prepared in the form of meatballs.<\/p>\n\n\n\n

    The\nmost popular vegetables in the preparation of this sandwich are carrot,\ncucumber in thin slices, radishes, cilantro, among others.<\/p>\n\n\n\n

    Different\nsauces are used for this dish, and among the most popular are spicy chili sauce\nand mayonnaise.<\/p>\n\n\n\n

    Cao Lau<\/h3>\n\n\n\n

    Cao Lau<\/a> is a\ntypical Vietnamese rice\nnoodle dish in the central region of Vietnam.<\/p>\n\n\n\n

    It is\ncomposed of rice noodles, pork, and vegetables. You can add or not shrimp or\nother vegetables. This dish is characteristic because it has no broth.<\/p>\n\n\n\n

    It is\nemblematic of the city of Hoi An. In fact, it\u2019s said that you can only make a\ntrue Cao Lao dish in Hoi because its main ingredient is the unique well water\nof that city.<\/p>\n\n\n\n

    Nom Hua Choi<\/h3>\n\n\n\n

    Nom Hua\nChoi is a delicious vegetarian dish that consists of banana flower salad\ngarnished with lime and accompanied by various vegetables. The chili along with\nthe other ingredients gives them a characteristic flavor.<\/p>\n\n\n\n

    It is\naccompanied with shrimp crackers, roasted peanuts, and basil. It has a crunchy\ntexture with its unmistakable Vietnamese flavor.<\/p>\n\n\n\n

    Banh Xeo<\/h3>\n\n\n\n

    Banh Xeo<\/a> is similar\nto crepes and made in the same way, only the ingredients and the accompaniment\nis a little different. <\/p>\n\n\n\n

    As one\nof the best Vietnamese dishes,\nit is prepared with coconut milk and the flour to be used consists of rice,\nwater, salt and turmeric. These ingredients are then mixed and fried.<\/p>\n\n\n\n

    They\ncan be eaten alone but the most popular accompaniment is to use sliced pork,\nshrimp or bean sprouts.<\/p>\n\n\n\n

    Cha CaThang Long<\/h3>\n\n\n\n

    Cha cathang long<\/a> is a Vietnamese fish-based dish. The most common fish used is catfish\ncut in fillets. This fish browns quickly and is served on a bed of vegetables\nsuch as onion, chives, and dill. Roasted and grated peanuts, rice noodles and\ndifferent types of sauces are also added.<\/p>\n\n\n\n

    My Van Than<\/h3>\n\n\n\n

    And at\nnumber ten I present to you a dish whose main component is won ton, which is\npasta made with rice flour dough.<\/p>\n\n\n\n

    For the\ncreation of the won ton, you make a ravioli stuffed with pork and prawns. My Van Than<\/a> is\nprepared in a light broth that is prepared with pork bones, dried sturgeon,\nsalt, Chinese herbs. The \u201cravioli\u201d made with won ton and rice noodles are then\nadded to the broth. Ravioli should be transparent after cooking.<\/p>\n\n\n\n

    This noodle\ndish is served with various accompaniments such as mushrooms or vegetables.<\/p>\n\n\n\n

    It is a\ndelicious and very nutritious dish typical of the city of Hanoi with a strong\nChinese influence.<\/p>\n\n\n\n

    Side dishes from Vietnam<\/h2>\n\n\n\n

    The\nbest dishes have a main course accompanied by vegetables.<\/p>\n\n\n\n

    Vegetables\ncan be prepared grilled, fried, raw, boiled or steamed. Also, Vietnamese eat\nmany salads of fresh vegetables or cooked according to the region or the time\nof the year.<\/p>\n\n\n\n

    To\ndress dishes herbs are used. The most popular are mint, basil, cilantro, and\nchives. The use of clove, fennel, lemongrass, ginger, and chili give a characteristic\nsignature to the cuisine of this Southeast Asian country.<\/p>\n\n\n\n

    Other Vietnamese side dishes\ninclude meat or vegetable broths. Almost all dishes have broths made with\npieces or bones of pork, beef or chicken. There is also the vegan version where\nthe meat is replaced by tofu or soy.<\/p>\n\n\n\n

    As an\naccompaniment, the various Vietnamese sauces are widely used.<\/p>\n\n\n\n

    Nuoc mam sauce<\/h3>\n\n\n\n

    Nuoc\nmam is a sauce widely used in Vietnamese dishes. It is made with fish\nconcentrate with lime, garlic, sugar, and hot pepper. There are varieties of\nthis sauce depending on the region of Vietnam.<\/p>\n\n\n\n

    Peanut sauce<\/h3>\n\n\n\n

    This Peanut\nsauce is very popular as an accompaniment to many Vietnamese foods. It is\nprepared as a mixture of lemon juice, sugar, fish stock, and roasted and salted\nroasted peanuts.<\/p>\n\n\n\n

    Sweet and sour sauce<\/h3>\n\n\n\n

    Sweet and sour is a sauce<\/a> that is prepared with chicken broth, tomato sauce,\nsoy sauce, and chili sauce. A peeled and chopped garlic is added to the juice\nof a lime, corn starch, rice vinegar, and sugar. This mixture is placed in a\nsaucepan and kept on low heat for a few minutes, and when it thickens this\ndelicious sauce is ready.<\/p>\n\n\n\n

    Peanut sauce for meats<\/h3>\n\n\n\n

    This Vietnamese side dish sauce\nis ideal for white meat. Peanuts are a very frequent ingredient in Vietnamese\ncuisine. To make this sauce you need roasted and salted peanuts, garlic, lime\njuice, hoisin sauce, butter, and peanut oil. First, the garlic is browned\nslightly, then the remaining ingredients are added except for the lime juice\nand cooked for five minutes.<\/p>\n\n\n\n

    After\nremoving from hear, the lime juice is added and allowed to stand. Peanuts are\nsprinkled over the preparation.<\/p>\n\n\n\n

    Ginger sauce<\/h3>\n\n\n\n

    This Ginger sauce<\/a>\ngoes very well with the best\nVietnamese dishes including grilled meats, especially in the form of\nskewers. It is used to make this ginger sauce, garlic, red paprika, lime juice,\nfish sauce, and sugar. All the ingredients are crushed in a mortar and the\nginger sauce is ready.<\/p>\n\n\n\n

    Tamarind sauce<\/h3>\n\n\n\n

    Tamarind sauce<\/a> is used for fish and grilled meats. This sauce is\nmade with nuoc-mam sauce, garlic, red paprika, and sugar. The preparation is\nsimilar to the sauces we have already talked reviewed: ingredients are placed\nin a saucepan and the sauce is heated for about five minutes over low heat.\nStir constantly until done.<\/p>\n\n\n\n

    Caramel sauce<\/h3>\n\n\n\n

    This sauce<\/a>\nis very particular. Ingredients include water, sugar and coconut milk. It is\nprepared in this way: the caramelized sugar is put in a pot. Once it is golden,\nthe coconut milk is added and passed to a bowl. It is used to dress Vietnamese meat dishes\nas the main ingredient.<\/p>\n\n\n\n

    Barbecue sauce<\/h3>\n\n\n\n

    This\nsauce has as ingredients hoisin sauce, soy sauce, roasted peanuts, red paprika,\nhoney, and sesame oil. It is prepared by mixing all the ingredients. It is used\nto accompany grilled meats, especially chicken.<\/p>\n\n\n\n

    Lime sauce<\/h3>\n\n\n\n

    Another\nsauce ideal to accompany meat dishes. It includes ingredients: lime juice, salt,\nand pepper. The ingredients are mixed and served immediately.<\/p>\n\n\n\n

    Vietnamese noodle dishes<\/h2>\n\n\n\n
    \"authentic
    Photo Credit<\/strong>: Free-Photos from Pixabay <\/figcaption><\/figure>\n\n\n\n

    In\nVietnam a vast majority of dishes contain noodles. It is one of the fundamental\ningredients in Vietnamese cuisine. Some dishes contain noodles in soup and\nother contain dry noodles. We will review both types:<\/p>\n\n\n\n

    Dry noodle dishes<\/h3>\n\n\n\n

    Ban hoi<\/h3>\n\n\n\n

    Ban hoi<\/a> consists\nof vermicelli noodles made from rice. They are very thin and are arranged in a\nvery intricate way. The noodles are covered with chives and minced meat.<\/p>\n\n\n\n

    Banh Cuon<\/h3>\n\n\n\n

    Banh Cuon<\/a> is\na dish made with dry noodles. A very thin and delicate rice leaf is used to\nmake a roll that is stuffed with noodles, minced pork, and a mushroom called a\nwooden ear. It is then steamed to create one of the most delicious and best Vietnamese dishes.<\/p>\n\n\n\n

    Bun Cha<\/h3>\n\n\n\n

    This\ndish contains rice noodles as a side dish. It is served typically at lunch with\ngrilled meat and fresh vegetable salad. It is a typical Hanoi dish.<\/p>\n\n\n\n

    Mi Quang<\/h3>\n\n\n\n

    Mi Quang<\/a> is a noodle dish that is served with turmeric and accompanies pork meats or can also be served with shrimp. It is seasoned with characteristic herbs of Vietnam: mint and coriander.<\/p>\n\n\n\n

    Bun Bo Nam Bo<\/h3>\n\n\n\n

    This rice noodles dish from Vietnam\nis serviced with beef and vegetables such as bean sprouts, peppers, and carrots,\nwhich are julienned and added to the fish sauce with a touch of spice. Bun boNam bo<\/a>\nis a dish with the delicious taste typical of Vietnamese food.<\/p>\n\n\n\n

    Broth noodles<\/h3>\n\n\n\n

    Pho<\/h3>\n\n\n\n

    This is\nthe most typical dish of Vietnam that is known outside its borders. It is the\nnational dish. It is made with broth noodles and generally accompanied with\nveal or chicken and vegetables. It is flavored with herbs such as mint,\ncilantro or chives.<\/p>\n\n\n\n

    There\nis a great variety of versions of Pho. There are no fixed rules about how to\nprepare it. <\/p>\n\n\n\n

    Hu Tieu<\/h3>\n\n\n\n

    This Hu Tieu<\/a> Vietnamese food recipe is similar to Pho but uses much thinner noodles. It\ncan be served “dry” or as is more frequent in broth. Its main\ningredient is fish and shrimp. It usually accompanies pork meats.<\/p>\n\n\n\n

    Hot Pot<\/h3>\n\n\n\n

    This Hot Pot dish<\/a> is a direct influence of China. In Vietnam, the soup\nwith noodles and meat with vegetables is prepared and the pot is placed in the\ncenter of the table. From there, dinner is eaten. There are varieties of this\ndish. The variability consists of the type of meat that uses veal, pork or\nchicken.<\/p>\n\n\n\n

    Vietnamese dishes with rice<\/h2>\n\n\n\n
    \"Vietnamese
    Photo Credit<\/strong>: 7gatre17 from Pixabay <\/figcaption><\/figure>\n\n\n\n

    Like\nnoodles, the best dishes may include rice as the main component. Many rice\npreparations accompany meats and salads.<\/p>\n\n\n\n

    Rice\nflour is what makes it possible to create the varied noodles that are so\npopular in Vietnam cuisine. Hence, all the noodle-based dishes can also be considered\ndishes with rice.<\/p>\n\n\n\n

    There\nare three types of rice in Vietnam: regular rice, glutinous rice, and fragrant\nrice. The rice is consumed cooked and somewhat sticky; it is sometimes part of\ndessert.<\/p>\n\n\n\n

    Xoi<\/h3>\n\n\n\n

    Xoi<\/a> is a\nfood that is consumed very frequently in Vietnam. It is glutinous rice that can\nbe eaten salted accompanying meat or sweet in several Vietnamese desserts.<\/p>\n\n\n\n

    Com Rang<\/h3>\n\n\n\n

    Com Rang<\/a> is aVietnamese dishes with rice made by mixing cooked rice with stir-fried scallions, eggs, and bean sprouts. It is seasoned with Nuoc Cham sauce and soy sauce and is considered a direct influence of China.<\/p>\n\n\n\n

    Nems<\/h3>\n\n\n\n

    Nems<\/a> are\nrolls made with rice wafers. Nems can be stuffed with shrimp, chicken, veal and\nvarious vegetables such as chives, carrots, coriander, and others.<\/p>\n\n\n\n

    Cao Lau<\/h3>\n\n\n\n

    Cao Lau<\/a> is made of rice noodles that canbe accompanied with beef or pork and various vegetables. Another example of the importance of rice as a base in all Vietnamese food.<\/p>\n\n\n\n

    Vietnamese vegetarian dishes<\/h2>\n\n\n\n

    Vietnamese cuisine allows you to perfectly adapt almost all your dishes to the vegetarian modality. In fact, it is one of the healthiest kitchens known as various types of vegetables are frequently used.<\/p>\n\n\n\n

    GoiCuonio summer rolls<\/a><\/h3>\n\n\n\n

    Even though\nthe original version is not a Vietnamese vegetarian dish, this meal can be prepared under this\nmodality as follows: Rice noodles are softened and mixed with julienne cut\ncucumber, julienned carrots, lettuce, mint, and basil.<\/p>\n\n\n\n

    Peanut\nsauce is added and then with the rice leaves the roll is made and covered with\nlettuce leaves.<\/p>\n\n\n\n

    Vietnamese salad with rice noodles with mixed vegetables and herbs<\/h3>\n\n\n\n

    This vegetarian meal is one of the best Vietnamese dishes. It is called Bun and it is a rice noodle salad <\/a>that consists of mixing rice vermicelli, crispy vegetables such as carrots, cucumbers, and herbs such as mint, coriander, and basil with the sweet and sour sauce called nuoccham.<\/p>\n\n\n\n

    Nuoc Cham Sauce<\/h3>\n\n\n\n

    Lime\njuice is mixed with sugar and other ingredients: red pepper, hot pepper,\nchopped garlic, and soy sauce.<\/p>\n\n\n\n

    Nam Hua Choi<\/h3>\n\n\n\n

    Nam Hua\nChoi is a delicious salad made with banana flowers and a combination of various\nvegetables. It is seasoned with chili and lime juice. It is served with roasted\npeanuts and basil. <\/p>\n\n\n\n

    Vietnamese dishes with chicken<\/h2>\n\n\n\n
    \"unusual
    Photo Credit:<\/strong> Harry Dona from Pexels<\/figcaption><\/figure>\n\n\n\n

    Most of\nthe Vietnamese dishes that use meat can also be made with chicken. This\ningredient is included very frequently in the main dishes of Vietnamese\ncuisine.<\/p>\n\n\n\n

    Ga Duong<\/h3>\n\n\n\n

    Ga\nDuong is an example of a typical chicken dish. It is a chicken marinated and\ngrilled served with boiled rice, green vegetable salads, and sweet and sour\nsauce.<\/p>\n\n\n\n

    Vietnamese style chicken<\/h3>\n\n\n\n

    Vietnamese\nstyle chicken is a very easy dish. Saut\u00e9 the chives in a pan, then cut the\nchicken breast into strips and add soy sauce.<\/p>\n\n\n\n

    GaKho Gung<\/h3>\n\n\n\n

    Gakho gung<\/a> is a one of the best Vietnamese meat dishes that calls for ginger chicken. In Vietnamese ga means chicken, Kho means simmered and gung is ginger. First, the chicken is marinated with a mixture of sugar and the fish sauce or nuoc mam, then the chicken pieces are browned and the ginger and red paprika are added.<\/p>\n\n\n\n

    Let it\ncook under low heat for twenty minutes or until the chicken is soft and the\nsauce thickens. It is seasoned with black pepper and sprinkled with scallions.\nIt is accompanied with white rice or salad.<\/p>\n\n\n\n

    Vietnamese dishes with veal<\/h2>\n\n\n\n

    Veal is\na very important protein source in Vietnam’s food. Most of the dishes described\nhere take veal as the main ingredient.<\/p>\n\n\n\n

    Thus,\nnoodle or Pho soups, summer rolls, Bun Bo Nam Bo and many other dishes have\nthis meat as the main base.<\/p>\n\n\n\n

    Vietnamese beef stew<\/h3>\n\n\n\n

    To\nprepare Vietnamese beef stew<\/a>, you would dice veal meat. The carrot is washed and\npeeled and also diced. The ginger is sliced.<\/p>\n\n\n\n

    These\ningredients are placed in a saucepan next to the Nuoc Cham sauce and water is\nboiled and then salt and pepper are added, and the heat is lowered – allowing the\nmeat to cook for an hour and a half or until it is completely soft.<\/p>\n\n\n\n

    It is\naccompanied with boiled white rice or with a vegetable salad.<\/p>\n\n\n\n

    Bo Luc lac or Vietnamese veal salad<\/h3>\n\n\n\n

    Bo luc lac<\/a> may\nbe underrated, but it is one of the best Vietnamese dishes. It is a salad in which the veal in the\nform of steaks is included. These are cut into strips and fried in a little\noil. It is removed and in the same oil, the chives, the red paprika, the\ngarlic, the chili, and the finely chopped ginger are fried. Peanuts are chopped\nand mixed with lime juice.<\/p>\n\n\n\n

    All the\ningredients are combined, and a vinaigrette made with a fish sauce called Nuoc\nmam, soy sauce, sugar, and vinegar is added.<\/p>\n\n\n\n

    Vietnamese dishes with pork<\/h2>\n\n\n\n
    \"popular
    Photo Credit<\/strong>: Jason Goh from Pixabay<\/figcaption><\/figure>\n\n\n\n

    Many of\nthe aforementioned recipes can also be made with pork so we may re-mention\ndishes, pointing out that the meal may highlight pork rather than another one\nof its characteristics. <\/p>\n\n\n\n

    Grilled Pork in the Vietnamese style<\/h3>\n\n\n\n

    In this dish<\/a>,\npork is marinated for twenty-four hours with garlic, onion, lime, soy sauce,\nnuoc mam sauce, and black pepper.<\/p>\n\n\n\n

    The\nnext day the meat is allowed to warm and after two hours it is placed on the\ngrill a few minutes, then it is immersed in honey and put back on the grill for\ntwo more minutes.<\/p>\n\n\n\n

    Sweet and Sour Pork<\/a><\/h3>\n\n\n\n

    In Vietnam, pork dishes are\nalso prepared with vinegar, soy sauce, nuoc mam, red and green peppers, and\nhoney and can be taken in the oven or stewed.<\/strong><\/p>\n\n\n\n

    Vietnamese style pork chops<\/h3>\n\n\n\n

    The best Vietnamese dishes with\npork chops require that the chop is marinated for three hours with a mixture of\nchives, brown sugar, fish sauce or nuoc mam and chili. This allows the pork to\nbe impregnated with seasonings and then brought to the grill.<\/p>\n\n\n\n

    Vietnamese Soups<\/h2>\n\n\n\n

    In\nVietnam, there is a very large variety of soups. We must first name Pho for\nbeing the typical national dish and the soup par excellence of the country of Southeast\nAsia.<\/p>\n\n\n\n

    Pho<\/h3>\n\n\n\n

    Pho’s\nrecipe emerged in the early twentieth century as it was only prepared by people\nwith less economic resources. After the Vietnam War and due to refugees, Pho\nbecame a very well-known dish. Today it is very popular in the United States,\nFrance, London, and other major cities.<\/p>\n\n\n\n

    There\nare many variations of Pho. As we said, the version of Pho that carries chicken\nis called Pho Ga. The one that takes the veal is called Pho Bo.<\/p>\n\n\n\n

    Pho<\/a> is a\nvery aromatic Vietnamesefood\nrecipe that consists of a strong meat broth and carries strips of beef\nin its Bo version. It is served with rice noodles, bean sprouts, chopped fresh\ncilantro, mint, and paprika.<\/p>\n\n\n\n

    Pho can\nbe eaten for breakfast, lunch or dinner.<\/p>\n\n\n\n

    There\nis a vegetarian variant of Pho. It is the same recipe only the animal protein\nis replaced by other vegetables. These can be broccoli, mushrooms, carrots,\nzucchini.<\/p>\n\n\n\n

    Common herbs\nin Pho include: coriander, mint, chives, and basil.<\/p>\n\n\n\n

    Bun Rieu<\/h3>\n\n\n\n

    This Bun Rieu<\/a> is a very traditional soup dish. It is prepared with rice, crab, and tomato which gives it a characteristic flavor. Various types of meat, tofu, rice vinegar, and bean sprouts are added.<\/p>\n\n\n\n

    Canh Bun<\/h3>\n\n\n\n

    This Canh Bun<\/a> soup\nis similar to Bun Rieu only differs in that it has as an additional ingredient.\nBlocks of blood give this soup a characteristic color and texture.<\/p>\n\n\n\n

    Vietnamese dishes with fish<\/h2>\n\n\n\n
    \"fancy
    Photo Credit<\/strong>: falco from Pixabay<\/figcaption><\/figure>\n\n\n\n

    Fish in\nVietnam is widely used to make different dishes.<\/p>\n\n\n\n

    Canh Chua c\u00e1<\/h3>\n\n\n\n

    Canh Chua ca<\/a> is\na bitter soup with a fish that is typical of the southern Vietnam region. It is\ncooked in tamarind sour, sweet pineapple, tomato, bean sprouts, and chives. It\nhas a very characteristic flavor<\/p>\n\n\n\n

    Ch\u00e1 C\u00e1 l\u00e1 vong<\/h3>\n\n\n\n

    Grilled\nfish is a very popular way to make fish dishes Vietnam. Ch\u00e1CaL\u00e1vong<\/a>\nis a grilled fish recipe with turmeric and dill.<\/p>\n\n\n\n

    Nuoc mam sauce<\/a><\/h3>\n\n\n\n

    Impossible\nnot to name it in this section because this fish sauce is the most used sauce amongst\nour Vietnamese recipes.<\/p>\n\n\n\n

    Cha CaThang Long<\/h3>\n\n\n\n

    This recipe<\/a>\nis originally from Hanoi. It includes catfish fillets that are dressed innuoc\nmam, ginger, turmeric, and garlic. They pass through a rapid-fire and are\nserved on a bed of chives, ground peanuts, and rice noodles.<\/p>\n\n\n\n

    Dishes with shrimp<\/h2>\n\n\n\n

    Many of\nthe best Vietnamese dishes\nare  characterized by using shrimp.\nEspecially in those recipes from regions of the country that are close to the\nsea.<\/p>\n\n\n\n

    Vietnamese shrimp<\/h3>\n\n\n\n

    Vietnamese shrimp<\/a> uses saut\u00e9ed shrimp seasoned with Sriracha sauce,\nsugar, lemon, ginger, white wine, and nuoc mam. In the end, the coriander and\nmint are minced very finely and added over it to give it the typical Vietnamese\nflavor.<\/p>\n\n\n\n

    Vietnamese Vermicelli with shrimp<\/h3>\n\n\n\n

    In the\noriginal recipe, rice noodles are used, but vermicelli pasta can be used as\nwell. In a bowl, shrimp are marinated with ginger and nuoc mam. In a wok,\nchives and bean sprouts are saut\u00e9ed and added to vermicelli. Then the shrimp\nare saut\u00e9ed until they change color and are also added to the pasta.<\/p>\n\n\n\n

    Sprinkle\nwith ground peanuts and cilantro. You can add a Vietnamese sauce prepared by\nmixing nuoc mam, vinegar, red chili, finely chopped garlic, and sugar to taste.<\/p>\n\n\n\n

    BanhBeo<\/h3>\n\n\n\n

    BanhBeo<\/a> are Vietnamese shrimp dishes\nwith rice cakes garnished with shrimp and chives. Occasionally chicharron is\nadded to the plate. It is a very delicate dish and very beautiful to look at.<\/p>\n\n\n\n

    Vietnamese shrimp rolls<\/h3>\n\n\n\n

    This\nshrimp dish is also known as nem. Nems are made with leaves or sheets of rice,\nrice noodles, carrot chopped in julienne, cucumber, lettuce, chives, all finely\nchopped and the main character of the dish: the shrimp.<\/p>\n\n\n\n

    The\nshrimp are cooked in boiling water for a few minutes until they change color,\nseasoned with a little salt, the noodles are softened.<\/p>\n\n\n\n

    The\nrice leaf is put in contact with hot water in order to make it so manageable to\nassemble the rolls.Each roll is assembled with shrimp, vegetables, and herbs as\nusual: mint, coriander, and chives.<\/p>\n\n\n\n

    You can\neat them alone or embedded in the different Vietnamese sauce varieties.<\/p>\n\n\n\n

    Vietnamese exotic dishes<\/h2>\n\n\n\n

    I\ncannot finish this gastronomic tour of Vietnam without mentioning some of the\nother best Vietnamese dishes.\nThey were not included in any of the aforementioned sections, but attract a lot\nof attention for being exotic and rare dishes for our western culture.<\/p>\n\n\n\n

    Vietnam\nis one of the few places where dog meat is eaten. It is called Thit Cho and generally\ngrilled. There are also other dishes such as the water rat, eggs that carry a\nhalf-developed embryo, live worms, eels, frogs, snakes, meat and blood of the\nturtles.<\/p>\n\n\n\n

    For our\nwestern mentality, this type of dish can be disturbing, but in reality these\ndishes are just aspects of another culture and so we must see them.<\/p>\n\n\n\n

    The egg\nthat keeps a chick inside is considered a delicacy in Asia and therefore in\nVietnam. They can be bought at any supermarket and prepared by boiling them.\nThey are smaller than conventional chicken eggs.<\/p>\n\n\n\n

    Thit Cho<\/a><\/h3>\n\n\n\n

    Dog\nmeat is considered a delicacy. Dogs that are used in Vietnamese cuisine are\nbred only for that purpose. In this way, they represent what for us is a pig or\na chicken. They are never raised as pets.<\/p>\n\n\n\n

    Vietnamese\nhave seven ways to prepare dog meat and there are specialized restaurants for this\ntype of typicalVietnamesefood\nrecipes.<\/p>\n\n\n\n

    Lately,\nthe consumption of this type of meat in Vietnam has been reduced in order to\nimprove the image they have before the western world.<\/p>\n\n\n\n

    Thit Ran<\/h3>\n\n\n\n

    Other exotic Vietnamese dishes\ninclude Thit Ran<\/a>, snake\nmeat. The Vietnamese ensure that snake meat has aphrodisiac powers. It is white\nmeat with a mild flavor. They also consume the blood and the heart of the snake\nthat is taken with rice liquor.<\/p>\n\n\n\n

    Cha Ruoi<\/h3>\n\n\n\n

    Cha Ruoi<\/a> are\nmarine worms. Eating this is believed to have anti-rheumatic or anti-influenza\nproperties. At the beginning of the last century they were only consumed in\nautumn but at present there are farms where they are raised and can be consumed\nyear-round.<\/p>\n\n\n\n

    ThitEch<\/a><\/h3>\n\n\n\n

    In\nVietnam, all parts of the frog are eaten except for the head. The skin is fried\nand crispy, the rest of the parts are prepared in various ways and served with\nvegetables.<\/p>\n\n\n\n

    Con Nhong<\/h3>\n\n\n\n

    Con\nNhongis the silkworm that fried and people eat it as a snack.<\/p>\n\n\n\n

    Thit Baba<\/h3>\n\n\n\n

    As one\nof the most exotic and best\nVietnamese dishes, turtles are consumed for both its meat and its blood.\nIt is said that turtle meat improves the defenses and serves to soothe pains.\nIn many restaurants, the turtle is killed at the diner’s table and they drink\nthe blood mixed with the rice liquor.<\/p>\n\n\n\n

    Tiet Canh<\/h3>\n\n\n\n

    Tiet Canh<\/a> is\nan uncooked pudding of blood. The blood can be from chicken, duck, pork or goat\nmixed with pieces of meat.<\/p>\n\n\n\n

    Con Duong Dua<\/h3>\n\n\n\n

    This dish<\/a>\nis the beetle larva of the Mekong Delta. These larvae live in coconut trees.\nLive larvae are mixed with fish sauce and eaten. Whoever is going to taste this\ndish should know how to do it. The larvae head must be bitten first so that it\ndoes not bite the diner, which is extremely painful.<\/p>\n\n\n\n

    As we\nsee in this last part of our gastronomic trip to Vietnam there are unique aspects\nfor our western culture in Vietnamese food that makes it unique and\nunmistakable.<\/p>\n\n\n\n

    Whether\nor not you are willing to try these exotic dishes, you now have knowledge of\ntheir existence.<\/p>\n\n\n\n

    Other Related\nArticles:<\/strong><\/p>\n\n\n\n