List of vietnamese dishes

     

When we think about Vietnamese food, complex flavors và contrasting textures come lớn mind. Take, for example, pho, a noodle dish consisting of either beef or chicken broth that is simmered for hours before being served piping hot with a heaping plate of crunchy leafy greens và various aromatic herbs. Then there’s banh mày, which literally translates to bread, but is most frequently used to lớn refer lớn sandwiches traditionally made of a variety of pork products with pickled vegetables stuffed inlớn a toasted baguette. And we certainly can’t leave out fish sauce (nuoc cham), a fundamental ingredient that is pungent yet delicious if you can handle its singular taste.

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Influenced by its French colonial past (as seen in banh mi) và its neighbors in China, Laos, Cambodia, & Xứ sở nụ cười Thái Lan, Vietnamese cuisine is an amalgamation of the exciting eats offered in these countries while still maintaining its own identity. While pho and banh mi are easily identifiable as Vietnamese, there’s so much more khổng lồ the fare than these two quintessential items. To help you navigate the myriad of options out there, below are 22 dishes khổng lồ try next time you make your way khổng lồ a Vietnamese restaurant or head khổng lồ the country on vacation.


Banh xeo & banh khotThe first is a type of savory crepe made from rice flour and turmeric powder (hence the yellow hue) & is stuffed with pork, shrimp, and bean sprouts. Wrap it up in lettuce, add some herbs to it, and dip it into lớn some fish sauce before taking a bite inkhổng lồ this crispy delight. Banh khot is similar to lớn banh xeo, using the same batter, but it resembles a mini pancake with a single shrimp in the center. These bite-kích thước medallions are cooked in a special cast-iron plate so that the outside is crunchy & the inside is fluffy.


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Bun rieuThere are a few variations of this noodle soup dish, but the foundation of it is a crab & tomalớn broth. The crustaceans produce a piquant aroma while the red vegetable adds a layer of acidity và hint of sourness khổng lồ the soup. Vermicelli is often the noodle of choice và toppings can include meatballs, pork knuckles, fried tofu, fish, snails, và blood cubes.


Goi cuonWe all know the fried spring roll (cha gio), but its “fresh” counterpart is a much lighter và healthier appetizer alternative sầu. Slices of pork, shrimp, lettuce, mint, & vermicelli noodles are neatly wrapped up in a translucent rice paper before being dunked into a hoisin-peanut dip.


Thit kho toFor this addictive caramelized dish, chunks of pork belly are slowly braised in sugar and fish sauce until fork-tender. Served in a clay pot, it’s best scarfed up with some rice & boiled vegetables dipped into lớn the sauce. For those who aren’t a bạn of the fatty meat và prefer seafood, try ca kho lớn (usually made with catfish) instead.

Bun bo HueSometimes just referred to lớn as bun bo, the “Hue” denotes its origin thành phố. The hearty beef broth is prepared with plenty of lemongrass và then seasoned with shrimp paste, sugar, and chili oil. A round, slippery rice noodle with a bit of chewiness to lớn it is used for the dish, which is then topped off with a variety of meats and served with lime & herbs. The result is a nice balance of spicy, sour, sweet, and salty, all in one bowl.

Rau muong xao toiMorning glory, also known as water spinach, is a common vegetable found in Vietnam giới as the country’s tropical climate creates igiảm giá khuyến mãi conditions for its growth. The best way to lớn have sầu it is stir-fried with copious amounts of garlic (and maybe a hint of fish sauce và sugar)—keeping it simple sometimes leads lớn outstanding results.


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Cao lauThis Hoi An noodle specialty is a must when visiting the ancient town. It’s said that the water used to lớn make the chewy rice noodle comes from the archaic Ba Le well và that its brown color comes from a lye solution made from the ash of a specific type of tree found on the Cmê man Islands just off the coast. Whether or not this is true doesn’t matter once you’ve sầu sampled this regional dish. Topped with sliced pork, crunchy rice crackers, spices, and a handful of fresh herbs and lettuce with just a sprinkling of broth at the bottom of the bowl, it’s an incredible medley of flavors and textures.

Banh cuonThese delicate rice noodle rolls may look familiar if you’ve had cheung fun at a dim sum restaurant before. When it comes to banh cuon, these parcels are filled with minced pork và wood ear mushroom, then topped with a smattering of fried shallots and dipped into lớn fish sauce. Make sure to lớn eat them while they’re hot và soft.

Bo luc lacAlso known as shaking beef to lớn describe the tossing of the meat in a wok, cubes of beef are sautéed with garlic, onions, black pepper, & soy sauce. Served with a salad of lettuce, tomatoes, & cucumber, it’s a simple but delicious entrée.

Bun thit nuongGrilled marinated pork dressed with scallions in oil & crushed peanuts phối on top of a bed of vermicelli noodles with a handful of herbs, pickled daikon, và carrots sounds deceivingly ordinary, but is actually an all-star dish. Add some fried spring rolls, drizzle some fish sauce over the entire bowl, phối everything up, và you’ll be good to go.

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Bun chaHailing from Hanoi, bun phụ vương is one of the most popular dishes in the capital. Small patties of seasoned pork và slices of marinated pork belly are grilled over charcoal before they’re submerged in a bowl of nuoc cham–based sauce. A basket of herbs, plate of vermicelli noodles, and a side of phụ vương gio accompany the meat, all of which are meant lớn be combined and eaten together.


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Goi xoaiIf you’re craving something fresh and light, then this vibrant salad is just what you’re looking for. Julienned carrots, onions, & unripe mango are mixed with herbs like mint và basil before being marinated in a nuoc cmê man & lime–based sauce. The salad is then topped with either boiled shrimp or dried beef & decorated with a generous helping of fried shallots & roasted peanuts to add some crunch and depth to lớn the plate.


Canh chuaThis refreshing sweet & sour soup consists of a tamarind broth và is typically made with fish, pineapple, tomatoes, & vegetables lượt thích okra & elephant ear. It’s somewhat evocative of tom yum, but without the lime & lemongrass.

Thit luoc tom chuaBoiled pork belly, a heap of herbs & vegetables, và sour shrimp sauce (or fermented shrimp paste) are the makings of this Vietnamese staple. Ask for some vermicelli noodles & rice paper if you’d lượt thích khổng lồ DIY your own spring rolls.

Hen xuc banh trangWhen it’s time to kiông chồng back with a beer (Saigon Red, perhaps?) make sure you order this plate of stir-fried baby clams. Crunchy sesame rice crackers act as both your vessel & utensil, making this a great finger food with a contrast in both textures và flavors.


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Banh beoFor those who enjoy the sticky and chewy textures of mođưa ra, banh beo might just be the savory rice cake you’ve been waiting for. These miniature discs have sầu dimples in the center that are filled with ingredients such as dried baby shrimp, scallions, & fried shallots. Top them off with fish sauce and you’ve got yourself a satisfying snaông xã.

Banh baoIf you’ve sầu ever had Chinese dai bao, then banh bao will be instantly recognizable. These large steamed buns frequently sold by street vendors are filled with minced meat, a quail egg, Chinese sausage, và vegetables. They’re great for breakfast or when you’re on the move.

ChaoRice porridge is an omnipresent dish in Asian cuisine. Pick from a number of different toppings to spruce it up, but if your stomach is feeling a little uneasy, order a plain bowl to help settle it down.

Com tamAlso know as broken rice, these fractured grains are eaten with your preferred protein. Grilled pork, prawns, or beef sit alongside accompaniments such as fresh và pickled vegetables, an over-easy egg, crispy spring rolls, and thinly shredded pork skin. Pour a healthy dose of fish sauce over the plate và you’ve sầu got yourself a superb meal.

Mi xao memThe Chinese influence is really noticeable in this stir-fried egg noodle dish. Cooked in soy sauce and oyster sauce with a set of vegetables and choice of protein, it certainly isn’t the most bizarre thing on the thực đơn, but it’s a good starter for anyone who wants to ease their way into lớn unfamiliar territory.


Ga tanIf you’re looking for a chicken soup khổng lồ cure all ailments (okay, we might be exaggerating, but it is said lớn have sầu medicinal value) then ga rã is just the tonic you need. Chunks of chicken are stewed with a variety of vegetables and herbs, giving the broth a dark hue that admittedly is not the most appealing color when it comes to food, but it’ll surely warm you up from the inside out. This is a popular Hanoi street food dish and can be found everywhere throughout the city.


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