Banh Mi (Vietnamese Sandwich)
Is a baguette sandwich typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, omelette, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form.
Pho (Vietnamese Noodle Soup)
Vietnam’s national dish a the country’s great staple is pho (pronounced “fur”), a noodle soup eaten at any time of day but primarily at breakfast. The basic bowl of pho consists of a light beef or chicken broth flavoured with ginger and coriander, to which are added broad, flat rice noodles, spring onions and slivers of chicken, pork or beef.
Goi Cuon (Vietnamese Spring Roll)
Banh Xeo (Vietnamese Pancake)
Bo Kho (beef and vegetable stew)
Bun Cha (Vietnamese Pork Meatball and Noodle Salad)
Com Tam (Broken Rice with Grilled Pork Chop and Meatloaf)
Com tam, “broken rice”, is a street-stand favourite. Recipes vary, but you’ll often find it served with barbecued pork or beef and a fried egg.
Banh Cuon (Steamed Rice Cake)
Soft, delicately thin sheets of steamed rice cakes are served with crispy fried shallots, chopped cucumber, shredded romaine lettuce, bean sprouts, slices of pork sausage, chopped shrimp, scallions, and ground beef – all drizzled with fish sauce. Sometimes, the restaurants that serve these will usually complement bánh cuốn with crispy potato shrimp tempura and deep fried mung bean batter cakes.
Cha Ca (Vietnamese Style Fish with Turmeric & Dill)
Seafood dishes are among the standouts of Vietnamese cuisine. Cha ca, reportedly devised in Hanoi, is perhaps the best known. It sees white fish sautéed in butter with dill and spring onions, then served with rice noodles and a scattering of peanuts.
Canh Chua (Vietnamese Sour Tamarind Soup)
Is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes, and bean sprouts, in a tamarind-flavored broth. It can serve with different seafood in the soup.