Vietnam on a plate: a tour of Vietnam's best regional dishes

Vietnam on a plate: a tour of Vietnam's finest regional meals

Travel for even a week in Vietnam and you'll soon realise how few of its gastronomic specialities are popular outside the nation. Every area lays claim to unique edible thrills. Culinary classics such as northern pho, Hue royal banquet fare, and southern sizzling pancakes are simply a delicious sample of what's on offer.
In the north of Vietnam, the cuisine is carefully aligned with China. Less spices are utilized than in main and southern Vietnam, however black pepper is very vital.

In the warm centre of the nation and the tropical south, more vegetables and fruits are available, and various spices are utilised in regional kitchen areas. Southerners likewise use more sugar, even in savoury dishes, and dining is very much a hands-on experience. Many meals incorporate a mountainous plate of fresh herbs, which are wrapped with cooked meat and seafood in a crisp lettuce leaf, and after that dipped in flavour-packed sauces.

Meals of northern Vietnam Pho

Pronounced like 'fur' (but drop the 'r'), pho is known just as beef noodle soup by the residents. A fragrant serving of pho is really Vietnam in a bowl. This world-renowned meal is readily available throughout the country, however it nearly has cult status in Hanoi. A range of garnishes is constantly on hand to personalize the dish to the diner's individual taste. Lime juice, bean sprouts, or a dash of chilli or fish sauce can all be put, and in the south of Vietnam a tangle of fresh herbs is available for extra flavour and texture. The standard beef variety is called pho bo, while chicken noodle soup is called pho ga. In Hanoi, seek out the smoky decades-old Pho Tin for a delicious bowlful.

Bánh cuon

Mon cuon (rice rolls) are consumed throughout Vietnam-- the most famous are goi cuon (summer rolls)-- but the Hanoi variety of bánh cuon have their own unique attributes. The delicate wrappings are gossamer soft and thin, yet offering refined resistance when eaten. Active ingredients might consist of grilled pork, fried bean curd, or veggies. In Hanoi, bánh cuon stuffed with minced pork and earthy mushrooms are served at Banh Cuon Gia Truyen.

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Bun cha

Bun cha makes up grilled pork meatballs served on a bed of cold bun (rice vermicelli), dressed with fragrant herbs and a sweetly moderate dipping sauce. The meat is always cut from a piece of well-marbled pork, and marinated in sweet, hot, sour and salty flavours. In the street-food stalls of Hanoi, robust nem cua be (deep-fried crab spring rolls) are worked as a hearty side meal. Get an upstairs table at Bun Cha Nem Cua Be Dac Kim in Hanoi's Old Quarter to try it.

Bun rieu cua

Some cooks add bean curd and oc (big snails) in a dish called bun rieu cua oc. Green leaves, herbs and sliced banana-tree stem are all popular additions at the simple sidewalk stalls of Hanoi's Old Quarter.

 

Meals of central Vietnam
Bánh

One of the tastiest heritages of Emperor Tu Duc's reign in the royal city of Hue in main Vietnam is bánh, steamed rice cakes served with a drizzle of fish sauce. The heat-loving people of main Vietnam commonly add a dollop of chilli sauce to more enliven a shared plate of these fragile dishes.

Mi quang

Thick and chewy turmeric-yellow noodles are topped with shrimp, pork, bean sprouts, herbs and chopped peanuts, and dampened with simply a dash of rich broth making mi quang. Named for its native province of Quang Nam in main Vietnam, the dish comes with rice crackers for crumbling and is finished in typically main Vietnamese style: with a dab of sweet-hot chilli jam. Outstanding mi quang can be had

Com hen

Garnishes consist of rice crackers, pork crackling, peanuts, sesame seeds, fresh herbs and veggies. Bun hen is an equally tasty variation using rice noodles.

Cao lau

The tradition of centuries of worldwide trade is evident in cao lau, the signature noodle meal of the main Vietnamese town of Hoi An. Thick soba-like Japanese-style noodles are experienced with herbs, salad greens and bean sprouts, and served with slices of roast pork. Attempt this extremely regional meal on a street-food walking tour with Eat Hoi An.

Lime juice, bean sprouts, or a dash of chilli or fish sauce can all be added, and in the south of Vietnam a tangle of fresh herbs is available for extra flavour and texture. Mon cuon (rice rolls) are consumed throughout Vietnam-- the most famous are goi cuon (summertime rolls)-- however the Hanoi range of bánh cuon have their own special attributes.

One of the tastiest legacies of Emperor Tu Duc's reign in the imperial city of Hue in central Vietnam is bánh, steamed rice cakes served with a drizzle of fish sauce. The heat-loving people of central Vietnam typically include a dollop of chilli sauce to more jazz up a shared plate of these delicate meals. Called for its native province of Quang Nam in central Vietnam, the dish comes with rice crackers for falling apart and is finished in characteristically main Vietnamese design: with a dab of sweet-hot chilli jam.