Top 8 Must Try Foods in Vietnam

When mentioned Vietnam, you may think of French style architecture or beautiful scenery. In fact, Vietnam also has a lot of local special delicious food, such as Pho, Chao Tom Bao Mia and Goi Cuon. If you have plans or arrangements for traveling to Vietnam in the near future or in the future, then this small list of top 8 must-try Vietnamese food and dishes, you must collect it. This list will guide you what to order at Vietnamese restaurant when you have no ideas what to eat in Vietnam.

 

1.Pho - Vietnamese Rice Noodles

Pho

Pho, Vietnamese rice noodles, can be said to be the most classic and representative food in Vietnam. The fresh rice noodle is made from high-quality rice, adding beef or chicken and various coriander and seasonings. When eating the delicious pho, the locals like to match fresh vegetables such as bean sprouts, mint, lettuce and houttuynia, and all these side dishes are free of charge. It’s cheap, tasty, and widely available at all hours. Typically eaten for breakfast, pho is priced between VND 20,000 and VND 30,000 at a local restaurant or street market in Vietnam.

 

2. Chao Tom Bao Mia – Fried Sugarcane Shrimp

Chao Tom Bao Mia

Chao Tom Bao Mia, known as fried sugarcane shrimp in English, is a typical Vietnamese dish. Use the shelled fresh shrimp meat, chopped, beaten into shrimp paste, wrapped in sugar cane branches and fried in a pan. The skin is golden and crisp, with bread crumbs sticking to it. The shrimp tastes fresh, tender and sweet because it absorbs the sweetness of sugar cane. When you eat, dip it in a dish of chili plum sauce, very appetizing!

 

3. Goi Cuon – Fresh Pork and Shrimp Roll

Goi Cuon

Goi Cuon, Vietnamese fresh spring roll, ranks among Vietnam’s most famous foods and is very agreeable to the taste. Goi Cuon have become the national cuisine of Vietnam, as you can eat them at from the high-end restaurants to the street roadside booths. The translucent spring roll skin is made of glutinous rice, packed with bean sprouts, pork, shrimp, spring onion, vermicelli, eggs and other fillings. It will more delicious when served with sauce made from chili, fish sauce, garlic clove, etc.

 

4. Cha Ca - Grilled Fish

Cha Ca

Cha Ca, famous dish from the northern Vietnamese capital of Hanoi, is a made of grilled white fish chunks marinated in turmeric and galangal. Put the fish into the traditional charcoal stove, the fresh and tender fish pieces and the green onion are fried and sizzling. The fried golden fish chunk is usually served with vanilla, rice vermicelli, peanuts, and fish sauce.

 

5. Xoi- Glutinous Rice

Xoi

Xoi, also called glutinous rice, is commonly popular breakfast items. Southeast Asians like to eat glutinous rice, especially Vietnamese. Five-color glutinous rice can be seen in the street road stalls, and in luxurious local restaurant. Soft and sweet glutinous rice with ingredients such as mung bean powder, roast meat, marinated egg, and meat floss, with an endless savour.

 

6. Lau – Vietnamese Hot Pot

Lau

Vietnamese people like to eat Lau very much. The hot pot of the Vietnamese style is light, with clear soup as the bottom of the pot, less oil and less salt, and some are sour and spicy soup base. You can taste the original flavor of the ingredients. Most popular hot pot ingredients in Vietnam: fresh sea food, beef, chicken, duck, etc. Of course, there are more special hot pot like snails, frogs, finless eels and others. You can find this Lau in many restaurants in Vietnam and even on the roadside food stalls.

 

7. Ca Tai Tuong Chien Xu- Deep Fried Elephant Ear Fish

Ca Tai Tuong Chien Xu

Ca Tai Tuong Chien Xu is a specialty food in Mekong Delta, being crispy outside but tender inside, smelling, pretty delicious and healthy is highlight of deep-fried elephant ear fish. Elephant-ear Fish is a kind of freshwater fish. It is usually eaten with steamed rice, vegetables, herbs and sweet, sour and hot fish sauce dip.

 

8. Banh Mi – Vietnamese Baguette Sandwich

Banh Mi

The Vietnamese baguette sandwich is a new taste of food born in the French colonial period, and the Vietnamese call it Banh Mi. The Vietnamese used the locally produced sticky rice noodles to improve the Baguette. Before the production, the Baguette was slightly roasted on the charcoal fire, cut from the middle and added with Vietnamese meat, pork skin, pickled cucumber and other ingredients and coated with mayonnaise or tomato sauce. You can buy it in the streets and lanes of Vietnam.

 

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