Vietnamese Food Guide


In Vietphái mạnh, before eating we say “Chúc ngon miệng!”-- meaning "enjoy your meal" (but of course you will.)

While yellowcabpizza.vnese cuisine abroad still flies under the banners of phsinh hoạt & bánh mì, the full spectrum of yellowcabpizza.vnese food is a symphony of delightfully textured, bright và piquant flavours.

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The yellowcabpizza.vnese love sầu their food & cooks make the most of each region"s abundance produce and special ingredients to lớn make their meals. Northern food is known for its simplicity; the dishes of central giới are generous in spice and quantity; Southerners lượt thích to lớn add sugar. Wherever you travel across the country, you"re sure lớn eat well.

1. Phsống


Phnghỉ ngơi is the quintessential yellowcabpizza.vnese dish, the word phsinh hoạt referring lớn the type of noodle used in the recipe. Flat rice noodles dance around with medium-rare slivers of beef or boiled chicken in a hearty beef stoông chồng. The more popular of the two widely known varieties is phsinh sống Hanoi. Originally from the north, it is distinguished by a clear broth and dressed only with a squeeze of lemon và slices of bird’s eye chili. The southern iteration, phsinh hoạt Nam, has a murkier broth and is served with a bouquet of fresh herbs like bean sprouts, basil và mint.

The secret to lớn a good bowl of phsống lies in its stochồng. The broth is usually infused with fragrant star anise, clove sầu and cinnamon khổng lồ lkết thúc a natural sweetness khổng lồ the phối. This dish is found on almost every street corner & is actually consumed for breakfast, unbeknownst khổng lồ outsiders.

Try it: Pho Thin, 13 Lo Duc, Hai Ba Trung District in Hanoi or Pho Hoa, 260C Pasteur Street, District 3 in Ho Chi Minc City

2. Bánh Mì


Baguettes may have been adopted from the French, but bánh mì is as yellowcabpizza.vnese as it comes. Pangã & margarine are spread swiftly across the soft, chewy interior of a baguette và later, the sandwich is loaded with pickled vegetables, fresh cilantro, pork belly, pork floss & cucumber. Sink your teeth inlớn the crunchy crust and watch the warm roll give sầu way lớn a whole scheme of textures.

Try it: Banh My Phuong, 2B Phan Chau Trinc, Hoi An

3. Cơm Tnóng


Baông chồng in the day, yellowcabpizza.vnese farmers would eat the fractured rice grains they could not sell. Nowadays, “broken” rice is a food staple for the everyday working-class citizen.For a meal of humble origins, the preparations for cơm trắng tấm can get very decadent.

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While it"s prepared in a number of ways, the most popular is cơm tnóng sườn nướng ốp la. A fried egg is paired with caramelised grilled pork chop & laid out on a generous heap of broken rice. The dish is then slathered with nước chấm, a mixture of chilli, fish sauce & sugar, and a drizzle of green onion oil. The final touches include a side of shredded pickled carrots & daikon, slices of cucumbers and tomatoes, and crushed fried pork rinds and shallots for garnish.

Try it: Afamily-operated stall on 260 Vo Van Tan, District 3, Ho Chi Minc City

4. Bún Bò Huế


Representing the legendary royal cuisine of Hue, bún bò huế is a mighty demonstration of both beauty and taste. The alarmingly red broth is the first signal of its striking flavour—the result of hours spent simmering beef bones và stalks of lemongrass to lớn produce a citrusy concoction. Flash boiled vegetables paired with tender beef shanks give sầu this dynamic affair added vivathành phố. This may be a beef soup—the word is yellowcabpizza.vnese for beef—but don’t be surprised when you see sausage lurking in the bowl. Chả lụa is a sausage made of say mê paste that has a texture reminiscent of tofu.

Try it: Quan Bun Bo Hue,19 Ly Thuong Kiet Street, Hue

5. Cao Lầu


A dish unique lớn Hoi An, cao lầu is beyond compare. Saluting the history of the coastal trading port from where it originated, this sensuous bowl of noodles is a fusion of Japanese, Chinese và yellowcabpizza.vnese influences. Slices of Chinese barbecued pork are fanned over cao lầu noodles. These thick noodles, with the same heft as Japanese udon, are then doused with a spice-laden broth & topped with fresh herbs và crushed pork cracklings. Authentic cao lầu is said to be made from the water found in the thousand-year-old Ba Le well in Hoi An, rumoured khổng lồ have magical properties.

Try it: Tkhô cứng Cao Lau, 24 Tnhị Phien St, Hoi An

6. Cơm Gà

Chicken and rice is a foolproof combination. But in Hội An, this delicious duo is elevated using fresh ingredients from the countryside. Strips of tender chicken are shredded, mixed with flavoured fish sauce and onions khổng lồ accompany a bowl of turmeric rice. Pickled shallots, radish & herbs are served on the side. Cooks from all over the country have their own secrets to set their turmeric rice apart. Classic Hội An chicken rice is topped with a few leaves of yellowcabpizza.vnese coriander and hot mint lớn balance out the zesty chicken marinade và soft, young eggs. After a day exploring the Ancient Town on foot, a plate of golden chicken rice is simply the perfect treat.

Try it:Com GaHien, 539 Hai Ba Trung St, Hoi An

7.Mì Quảng


Part soup, part salad, mì quảng gracefully pulls off an identity crisis. That being said, don’t let the elegance of mì quảng fool you. This light & springy noodle dish from the Quang Nam province in Central giới is street food. The vibrantly yellow noodles owe their rich colour khổng lồ the turmeric-infused broth made rich with peanut oil. Only a ladleful is used in the making of this “soup”, which can be topped with anything from shrimp & chicken lớn pork belly and snakehead fish. Eat mì quảng with sliced banana flowers, yellowcabpizza.vnese coriander, basil và bánh tcố me, toasted sesame rice crackers.

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Try it: Quan Mi Quang Ba Mua, 95 Nguyen Tri Phuong, Chinh Gian, Thanh khô Khe, Da Nang

8. Bánh Xèo


A Mekong Delta creation, bánh xèo is widely eaten around south và central Vietphái mạnh. Watching the crispy crepe being assembled is an audio-visual experience: the batter crackles loudly when it hits the hot pan—xèo meaning sizzling—và the edges gradually curl và golden as the skilled xèo maker deftly swirls the pan khổng lồ evenly spread out the dense batter. The batter, traditionally made from rice flour và coconut milk, owes its yellowish hue to the addition of turmeric. Another French-inspired delight, the savoury pancake is filled with slices of boiled pork, minced pork, bean sprouts và shrimp and then folded in the manner of a crepe. A bánh xèo shouldn’t be too soggy and is best appreciated fresh off the skillet.