8 dishes rated by American magazine as symbols of Vietnam

Below are Vietnamese specialties that are highly appreciated by international friends.

Bread

It’s safe to say that the Vietnamese banh mi is the best sandwich in the world. Derived from the French colonial banh mi, the Vietnamese have upgraded it with flavorful cuts of meat (usually pork or chicken), a bit of pâté, fresh vegetables, pickles, and sauces (mayo, soy, or chili).

Banh mi is a popular street food in Vietnam. You can find it everywhere, from sidewalks, street stalls to luxury restaurants.

Noodle soup

In the words of Vietnamese chef and food writer Alex Tran: “If you want Vietnamese people to fight with each other, ask them what the best pho is.” Pho – with its rich, creamy broth – is available in every city and town in the country.

Pho originated in northern Vietnam, most notably Hanoi. The broth here tends to be lighter and made from beef bones, unlike the thicker broths of the south, which often incorporate chicken broth. Northern pho also uses little or no bean sprouts and herbs, and is often mixed with chili sauce instead of the hoisin sauce of the south.

Banh xeo

Banh xeo is an extremely famous dish. Visitors can find this typical dish in almost every region of Vietnam.

Hue beef noodle soup

Bun bo Hue is a pho dish that combines spicy and salty flavors, often served with sliced beef. In Hue, there are dozens of restaurants and street stalls selling this specialty. In particular, going deeper into Hue, to Pho Hoang-Bun Bo Hue near the royal palace, visitors can fully experience the "standard" Hue beef noodle flavor.

Bun Cha

One of the most popular dishes served on street carts, bun cha is a combination of rice noodles and grilled pork in a rich broth. Bun cha is a dish associated with Northern Vietnam in general and Hanoi in particular. Add a little chili and garlic, along with some herbs, and you will fully enjoy the most famous specialty of Hanoi.

La Vong fish cake

“If you must drink a pint of Guinness in Dublin or eat ragù Bolognese in Bologna, then in Hanoi you must eat Cha Ca La Vong,” wrote AFAR writer David Farley. Cha Ca La Vong is cooked tableside, with catfish seasoned with turmeric and tossed into a hot pan with dill and served with rice noodles.

This specialty is mainly found at traditional eateries or restaurants such as Cha Ca Thang Long.

Grilled snakehead fish

Grilled snakehead fish is one of the dishes that tourists should try when coming to the Mekong Delta. Served with cucumber, basil, mixed with banana, mango and many other spices, this is an attractive seafood dish that cannot be missed.

Cao Lau

If you have the opportunity to visit Hoi An, visitors should not miss Cao Lau. A bowl of Cao Lau includes pork, basil, coriander, bread, broth and noodles. This noodle dish is described by AFAR writer David Farley as "thick, chewy with a rough texture on the outside and a starchy taste" which is the difference of Cao Lau. These noodles are made from Ba Le well water and a type of plant that grows on Cu Lao Cham.

(VTV.vn)

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