The Iconic Pho

Pho, the quintessential Vietnamese noodle soup, is a dish that has become synonymous with the country’s culinary identity. Originating in the early 20th century, the origins of pho can be traced back to the northern region, where it evolved from the traditional slow-simmered beef broth dishes. The name “pho” is believed to be derived from the French word “feu,” which means “fire,” a nod to the slow-cooking process that gives the broth its rich, complex flavor.

Crafting the perfect pho is an art form in itself. The broth, the cornerstone of the dish, is meticulously prepared, with a blend of spices and aromatics that simmer for hours, resulting in a depth of flavor that is unparalleled. The choice of beef cuts, the addition of herbs and vegetables, and the precise timing of the cooking process all contribute to the creation of a truly authentic pho experience.

While the classic beef pho (pho bo) is the most well-known, the northern region of Vietnam is home to a multitude of pho variations, each with its own unique twist. From the fragrant chicken pho (pho ga) to the aromatic seafood pho (pho hai san), the diversity of pho offerings in Northern Vietnam is a testament to the region’s culinary creativity and adaptability.

Bun Cha: Grilled Pork Delight.

Bun cha, a beloved dish that originated in Hanoi, is a testament to the ingenuity of Northern Vietnamese cuisine. Combining grilled pork patties, vermicelli noodles, and a tangy dipping sauce, bun cha is a harmonious blend of flavors and textures that has captivated the hearts of food lovers worldwide.

The key to a truly remarkable bun cha lies in the preparation of the grilled pork patties. The pork is carefully seasoned and meticulously grilled to achieve a perfect balance of charred edges and juicy, flavorful interior. The accompanying vermicelli noodles are cooked to a delicate al dente texture, while the dipping sauce, a vibrant blend of fish sauce, lime juice, and spices, provides the perfect contrast to the savory pork.

Enjoying bun cha in Northern Vietnam is more than just a meal; it’s a cultural experience. The dish is often served in lively street-side eateries, where the sizzling sound of the grill and the bustling atmosphere create an unforgettable ambiance. The act of customizing your bun cha with fresh herbs, pickled vegetables, and the perfectly balanced dipping sauce is a ritual that enhances the overall dining experience.

Banh Cuon: The Delicate Rice Rolls

Banh cuon, the delicate rice rolls that have captivated the hearts of food enthusiasts, has its roots firmly planted in the northern region of Vietnam. This delicate dish, with its translucent rice wrapper and savory fillings, is a testament to the region’s culinary artistry and ingenuity.

The creation of banh cuon is a meticulous process, requiring a skilled hand and a keen eye. The rice batter is carefully steamed on a specialized cloth-covered steamer, resulting in a thin, delicate wrapper that is then expertly filled with a mixture of minced pork, mushrooms, and fragrant herbs. The attention to detail in every step of the preparation is what sets banh cuon apart as a true Northern Vietnamese specialty.

While the classic banh cuon with pork and mushroom filling is a staple, the northern region of Vietnam is home to a variety of banh cuon variations. From the shrimp-filled banh cuon to the vegetarian options with a range of fillings, the diversity of banh cuon offerings reflects the region’s culinary creativity and adaptability.

Com Tam: The Broken Rice Sensation

Com tam, the humble “broken rice” dish, has a rich history that is deeply rooted in the northern region of Vietnam. Originating as a way to utilize the broken fragments of rice grains, com tam has evolved into a beloved culinary treasure that showcases the resourcefulness and ingenuity of Northern Vietnamese cuisine.

The preparation of com tam is a delicate balance of simplicity and complexity. The broken rice grains are steamed to a fluffy, tender texture, providing the foundation for the dish. The accompanying toppings, which can include grilled pork, fried egg, and a variety of pickled vegetables, are carefully selected and prepared to complement the rice’s subtle flavors.

Banh Mi: The Iconic Vietnamese Sandwich

Banh mi, the iconic Vietnamese sandwich, has its roots firmly planted in the northern region of the country. Emerging as a result of the French colonial influence, banh mi is a delightful fusion of Vietnamese and French culinary traditions, creating a unique and unforgettable gastronomic experience.

The beauty of banh mi lies in its versatility. While the classic banh mi with grilled pork, pâté, and an assortment of pickled vegetables is a beloved staple, the northern region of Vietnam has given birth to a vast array of banh mi variations. From the fragrant lemongrass chicken banh mi to the vegetarian-friendly options with tofu or mushrooms, the diversity of banh mi fillings reflects the region’s culinary creativity and adaptability.

Cha Ca: The Sizzling Delight

Cha ca, a beloved Northern Vietnamese specialty, is a dish that has captivated the taste buds of food enthusiasts worldwide. Originating in the historic city of Hanoi, cha ca is a testament to the region’s culinary ingenuity and the ability to transform simple ingredients into a culinary masterpiece.

The preparation of cha ca is a true theatrical experience. The dish is cooked tableside, with a sizzling pan filled with fragrant dill, turmeric-marinated fish, and an array of fresh herbs and vegetables. The act of cooking and assembling the dish right at the table adds to the overall dining experience, creating a sense of engagement and appreciation for the culinary artistry.

FAQs

What is the best time of year to visit Northern Vietnam to experience the local cuisine?

The best time to visit Northern Vietnam to experience the local cuisine is during the fall and winter months, typically from September to March. This is the peak season for many of the region’s signature dishes, as the cooler weather is ideal for slow-simmered broths, hearty stews, and comforting noodle soups.

What are some must-try dishes in Northern Vietnam besides the ones mentioned in the article?

In addition to the specialties covered in the article, some other must-try dishes in Northern Vietnam include:

• Bun Oc: A savory and aromatic noodle soup featuring snails and a flavorful broth.
• Banh Goi: A fried pastry filled with a mixture of ground pork, mushrooms, and glass noodles.
• Nem Chua: A fermented pork sausage that is a beloved street food in the region.
• Xoi: A variety of sticky rice dishes, often topped with savory or sweet toppings.

What are the best ways to experience the local food culture in Northern Vietnam?

The best ways to experience the local food culture in Northern Vietnam include:

• Exploring the bustling street food markets and night markets in Hanoi and other major cities
• Joining a food tour or cooking class to learn about traditional cooking techniques and recipes
• Visiting family-owned restaurants and eateries to get a taste of authentic, home-style Northern Vietnamese cuisine
• Attending local festivals and events that showcase the region’s culinary traditions

How can I ensure I have an authentic and safe dining experience in Northern Vietnam?

To ensure an authentic and safe dining experience in Northern Vietnam, consider the following tips:

• Seek out restaurants and eateries that are recommended by locals or trusted sources
• Look for establishments that have a high turnover of customers, as this indicates fresh, quality ingredients
• Observe food preparation and handling practices to ensure proper hygiene and safety standards
• Be cautious of street food vendors who do not have proper food safety certifications or appear unsanitary
• Consume only thoroughly cooked and piping hot food to minimize the risk of foodborne illnesses

What are some traditional Northern Vietnamese ingredients and flavors to look out for?

Some traditional Northern Vietnamese ingredients and flavors to look out for include:

• Fish sauce (nuoc mam): A ubiquitous condiment that adds a savory, umami-rich flavor to many dishes
• Shrimp paste (mam tom): A fermented shrimp paste that lends a distinct aroma and depth of flavor
• Pickled vegetables (do chua): A variety of pickled carrots, daikon, and other vegetables that provide a tangy crunch
• Herbs and greens: Fragrant herbs like mint, cilantro, and Vietnamese coriander are essential to many Northern Vietnamese dishes
• Lemongrass: A versatile aromatic that adds a citrusy, floral note to marinades, soups, and more

Durian Fruit

Durian, often referred to as the “king of fruits,” is a true icon of Vietnamese cuisine. This behemoth of a fruit, with its spiky, green exterior and rich, custard-like interior, is a polarizing delight that captivates and divides taste buds in equal measure. Grown primarily in the southern regions of Vietnam, durian is beloved for its intense, creamy flavor that blends sweet, savory, and even a hint of garlic-like notes.

The Unique Allure of Durian

Durian’s distinct aroma, often described as a fusion of sweet, rotten, and savory, is both intriguing and divisive. While some find the scent irresistible, others find it overpowering and unpleasant. This olfactory dichotomy is part of the durian’s allure, as it challenges preconceived notions and invites adventurous palates to explore its depths.

Culinary Versatility of Durian

Beyond its raw, fresh consumption, durian is widely used in a variety of Vietnamese dishes and desserts. From durian ice cream and smoothies to durian-filled pastries and cakes, this versatile fruit lends its rich, creamy texture and bold flavor to a wide range of culinary creations. Durian is also a popular ingredient in savory dishes, such as curries and stir-fries, where its unique taste complements the other flavors perfectly.

Cultural Significance of Durian

In Vietnamese culture, durian holds a special place, not only as a beloved fruit but also as a symbol of abundance and prosperity. During the harvesting season, durian festivals and celebrations are held, highlighting the fruit’s importance in the national culinary identity. The durian’s appreciation extends beyond the kitchen, as it is often used in traditional medicine and various cultural rituals.

Dragon Fruit

The vibrant and visually striking dragon fruit, with its electric-pink skin and contrasting white flesh dotted with black seeds, is a true gem of the Vietnamese fruit basket. This tropical delight, also known as pitaya, has gained immense popularity both within Vietnam and around the world for its refreshing, subtly sweet flavor and stunning appearance.

The Allure of Dragon Fruit’s Appearance

The dragon fruit’s captivating appearance is one of its most notable features, drawing in curious onlookers and tempting them to experience its unique flavors. With its vivid, almost neon-like hue, the dragon fruit’s exterior is a work of natural art, making it a popular choice for Instagram-worthy food photography and vibrant, eye-catching presentations.

Nutritional Powerhouse

Beyond its aesthetic appeal, the dragon fruit is also a nutritional powerhouse. Rich in vitamins C and B, as well as minerals like iron and magnesium, this fruit is a healthy and refreshing choice. The black seeds within the white flesh are also edible and provide a crunchy texture, adding to the overall sensory experience.

Culinary Versatility of Dragon Fruit

In Vietnamese cuisine, dragon fruit is used in a variety of ways, from fresh fruit salads and juices to desserts and even savory dishes. The mild, sweet flavor of the dragon fruit pairs well with a range of ingredients, making it a versatile ingredient in both sweet and savory preparations. Dragon fruit smoothies, ice pops, and even dragon fruit-infused cocktails are popular in Vietnam, showcasing the fruit’s adaptability.

Cultural Significance and Health Benefits

Dragon fruit holds cultural significance in Vietnam, where it is often associated with good luck and prosperity. Additionally, the fruit’s purported health benefits, such as its ability to aid in weight management and support overall well-being, have contributed to its growing popularity both within Vietnam and globally.

Mango Fruit

The mango, a beloved tropical fruit found throughout Vietnam, is a true standout in the country’s vibrant fruit landscape. With its luscious, golden-yellow flesh, the Vietnamese mango captivates the senses with its sweet, tangy, and slightly fibrous texture, making it a perennial favorite among locals and visitors alike.

Diverse Mango Varieties in Vietnam

Vietnam is home to a wide range of mango cultivars, each with its own unique flavor profile and characteristics. From the small, sweet and tangy Cao Phong mangoes to the large, juicy and aromatic Hoa Loc mangoes, the country’s mango diversity offers something to suit every palate.

Culinary Applications of Vietnamese Mangoes

In Vietnamese cuisine, mangoes are used in a variety of ways, both in sweet and savory preparations. Freshly sliced mangoes are a common accompaniment to many Vietnamese dishes, adding a refreshing contrast to bold and spicy flavors. Mango salads, chutneys, and juices are also popular, showcasing the fruit’s versatility.

The Art of Mango Ripening and Preservation

Harvesting and preserving the perfect mango is an art form in Vietnam. Mango growers carefully monitor the ripening process, ensuring the fruit reaches its optimal sweetness and texture. Traditional methods of drying, pickling, and preserving mangoes are also important, allowing Vietnamese families to enjoy this beloved fruit year-round.

Cultural Significance and Symbolism

Mangoes hold a special place in Vietnamese culture, symbolizing abundance, prosperity, and good fortune. During the mango harvest season, festivals and celebrations are held, highlighting the fruit’s importance in the national identity. Mangoes are also used in various religious and cultural rituals, further cementing their significance in Vietnamese society.

Star Apple Fruit

The star apple, also known as the caimito, is a unique and captivating fruit that graces the Vietnamese fruit landscape. With its vibrant purple or green exterior and its distinctive star-shaped pattern when sliced, the star apple is a true visual delight that offers a refreshing and subtly sweet flavor.

Distinctive Characteristics of the Star Apple

The star apple’s most notable feature is its distinctive star-shaped pattern that appears when the fruit is sliced in half. This unique characteristic, along with the fruit’s glossy, jewel-toned skin, makes the star apple a visually striking addition to any dish or presentation.

Culinary Versatility and Flavor Profile

In Vietnamese cuisine, the star apple is widely used in a variety of ways, from fresh fruit salads and juices to desserts and preserves. The fruit’s sweet, slightly astringent flavor profile pairs well with a range of ingredients, allowing it to be seamlessly incorporated into both sweet and savory preparations.

Nutritional Benefits and Traditional Medicinal Uses

Beyond its culinary applications, the star apple is also revered for its impressive nutritional profile and traditional medicinal uses. Rich in vitamins, minerals, and antioxidants, the star apple is believed to offer a range of health benefits, from aiding in digestion to supporting immune function.

Cultural Significance and Symbolism

In Vietnamese culture, the star apple is often associated with good luck and prosperity. The fruit’s distinct star-shaped pattern is believed to symbolize the harmony and balance of the universe, making it a cherished symbol in various cultural and religious traditions.

Mangosteen Fruit

The mangosteen, often referred to as the “queen of fruits,” is a true jewel in the crown of Vietnamese produce. With its striking, deep-purple exterior and its succulent, snow-white flesh, the mangosteen captivates the senses with its unique blend of sweet, tart, and slightly acidic flavors.

The Allure of the Mangosteen’s Appearance

The mangosteen’s visually stunning appearance is one of its most captivating features. The fruit’s thick, leathery rind opens to reveal a cluster of juicy, translucent segments that resemble tiny, delicate pearls. This striking contrast between the deep-purple exterior and the pristine white interior makes the mangosteen a true feast for the eyes.

Flavor Profile and Culinary Applications

The mangosteen’s flavor profile is a harmonious blend of sweet, tart, and slightly acidic notes, creating a refreshing and balanced taste experience. In Vietnamese cuisine, the mangosteen is enjoyed in a variety of forms, from fresh fruit to juices, smoothies, and even desserts. The fruit’s versatility allows it to be incorporated into both sweet and savory dishes, adding a unique and complementary flavor profile.

Nutritional Benefits and Traditional Medicinal Uses

Beyond its captivating appearance and delectable taste, the mangosteen is also highly revered for its impressive nutritional profile and traditional medicinal properties. Rich in antioxidants, vitamins, and minerals, the mangosteen is believed to offer a range of health benefits, from supporting immune function to promoting healthy skin.

Cultural Significance and Symbolism

In Vietnamese culture, the mangosteen is often associated with prosperity, royalty, and good fortune. The fruit’s regal appearance and exquisite flavor have earned it a special place in the hearts and minds of the Vietnamese people, with the mangosteen being a highly sought-after and celebrated delicacy.

Lychee Fruit

The lychee, with its vibrant red exterior and juicy, translucent flesh, is a beloved fruit in Vietnam, captivating the senses with its sweet, floral aroma and refreshing, almost grape-like flavor.

The Unique Characteristics of Lychee

Lychee’s distinctive appearance, with its rough, pebbly skin and its delicate, pearl-like interior, is a true feast for the eyes. The fruit’s soft, succulent flesh is encased within a thin, inedible shell, requiring a gentle peeling process to reveal the delectable treasure within.

Culinary Applications and Versatility

In Vietnamese cuisine, lychee is used in a variety of ways, from fresh fruit salads and juices to desserts and even savory dishes. The lychee’s sweet, delicate flavor profile allows it to complement a wide range of ingredients, making it a versatile and beloved addition to the Vietnamese culinary repertoire.

Lychee’s Nutritional Benefits and Cultural Significance

Beyond its culinary applications, the lychee is also highly valued for its impressive nutritional profile, which includes a wealth of vitamins, minerals, and antioxidants. In Vietnamese culture, the lychee is often associated with good luck and prosperity, with the fruit being a popular gift during celebrations and special occasions.

The Lychee Harvest and Preservation

The lychee harvest is an eagerly anticipated event in Vietnam, with the fruit’s short growing season and delicate nature making it a coveted and ephemeral delight. Traditional methods of preserving lychee, such as canning, drying, and pickling, allow Vietnamese families to enjoy this beloved fruit long after the harvest season has passed.

Sapodilla Fruit

The sapodilla, also known as the chico fruit, is a lesser-known but equally captivating member of Vietnam’s diverse fruit landscape. With its rough, brown exterior and its soft, caramel-like interior, the sapodilla offers a unique and delightful taste experience.

Discovering the Sapodilla’s Distinct Flavor

The sapodilla’s flavor profile is a harmonious blend of sweet, earthy, and subtly spicy notes, with a texture that is both soft and slightly gritty. This distinctive flavor profile sets the sapodilla apart from more familiar tropical fruits, making it a true delight for adventurous palates.

Culinary Applications and Versatility

In Vietnamese cuisine, the sapodilla is primarily enjoyed as a fresh fruit, with its soft, custard-like flesh being a perfect accompaniment to various desserts and sweet preparations. The fruit’s versatility also extends to savory dishes, where its subtle, earthy notes can add a unique depth of flavor.

Nutritional Benefits and Traditional Uses

Beyond its culinary applications, the sapodilla is also revered for its impressive nutritional profile, which includes a wealth of vitamins, minerals, and antioxidants. In traditional Vietnamese medicine, the sapodilla has been used to treat a variety of ailments, further adding to the fruit’s cultural significance.

Preserving the Sapodilla’s Tradition

As a lesser-known fruit in the global fruit landscape, the preservation of the sapodilla’s tradition and cultivation is of paramount importance in Vietnam. Local growers and communities are working to ensure the sapodilla’s continued presence in Vietnamese cuisine and culture, honoring its unique and captivating qualities.

Grapefruit

The grapefruit, with its vibrant, golden-hued skin and its refreshing, slightly tart flesh, is a beloved citrus fruit in Vietnam, offering a delightful contrast to the sweeter tropical fruits that dominate the local landscape.

Diverse Grapefruit Varieties in Vietnam

Vietnam is home to a variety of grapefruit cultivars, each with its own distinct flavor profile and characteristics. From the bold, ruby-red grapefruits to the sweeter, pinkish-hued varieties, the country’s grapefruit diversity offers something to suit every palate.

Culinary Applications and Versatility

In Vietnamese cuisine, grapefruits are used in a variety of ways, from fresh fruit salads and juices to marinades, sauces, and even desserts. The fruit’s bright, acidic notes provide a refreshing counterpoint to the rich, bold flavors that are characteristic of many Vietnamese dishes.

Nutritional Benefits and Health Considerations

Grapefruits are renowned for their impressive nutritional profile, which includes a wealth of vitamins, minerals, and antioxidants. In addition to their culinary applications, grapefruits are also highly valued for their purported health benefits, such as their ability to support immune function and aid in weight management.

Cultural Significance and Symbolism

In Vietnamese culture, the grapefruit is often associated with good luck and prosperity, with the fruit being a popular gift during celebrations and special occasions. The grapefruit’s bright, vibrant hues are also believed to symbolize happiness and abundance, further contributing to its cultural significance.

Na Fruit

The na, a lesser-known but equally captivating fruit in the Vietnamese culinary landscape, is a true treasure trove of exotic flavors and textures. With its rough, green exterior and its soft, creamy interior, the na offers a unique and delightful sensory experience.

Unveiling the Na’s Distinctive Characteristics

The na’s most distinctive feature is its complex flavor profile, which blends sweet, tart, and even slightly savory notes. The fruit’s soft, custard-like texture is a delightful contrast to its bumpy, almost prehistoric-looking exterior, making it a true delight for the senses.

Culinary Applications and Versatility

In Vietnamese cuisine, the na is primarily enjoyed as a fresh fruit, with its creamy flesh being a perfect accompaniment to a variety of sweet and savory preparations. The na’s versatility also extends to its use in juices, smoothies, and even some savory dishes, where its unique flavor profile can add a delightful depth of complexity.

Nutritional Benefits and Traditional Uses

Beyond its culinary applications, the na is also highly valued for its impressive nutritional profile, which includes a wealth of vitamins, minerals, and antioxidants. In traditional Vietnamese medicine, the na has been used to treat a variety of ailments, further adding to the fruit’s cultural significance.

Preserving the Na’s Legacy

As a relatively obscure fruit in the global fruit landscape, the preservation of the na’s tradition and cultivation is of great importance in Vietnam. Local growers and communities are working to ensure that this unique and captivating fruit continues to be a part of the country’s vibrant culinary heritage, honoring its distinctive qualities and promoting its appreciation both within Vietnam and beyond.

Longan Fruit

The longan, often referred to as the “dragon’s eye,” is a beloved fruit in Vietnam that offers a delightful blend of sweet, juicy, and slightly tart flavors. With its thin, brown exterior and its translucent, pearl-like flesh, the longan is a true delight for the senses.

Discovering the Longan’s Unique Characteristics

The longan’s most distinctive feature is its small, round shape and its thin, brown skin that peels away to reveal a translucent, white flesh surrounding a single, dark brown seed. This unique appearance, combined with the fruit’s refreshing and subtly sweet flavor profile, makes the longan a truly captivating addition to the Vietnamese fruit landscape.

Culinary Applications and Versatility

In Vietnamese cuisine, the longan is used in a variety of ways, from fresh fruit salads and desserts to juices and even savory dishes. The fruit’s refreshing and slightly tart flavor profile allows it to complement a wide range of ingredients, making it a versatile and beloved addition to the Vietnamese culinary repertoire.

Nutritional Benefits and Traditional Uses

Beyond its culinary applications, the longan is also highly valued for its impressive nutritional profile, which includes a wealth of vitamins, minerals, and antioxidants. Intraditional Vietnamese medicine, the longan has been used to promote relaxation, improve digestion, and boost overall vitality, further highlighting the fruit’s cultural significance and holistic benefits.

Preserving the Longan’s Heritage

As a cherished fruit in Vietnamese culture, the preservation of the longan’s heritage and cultivation practices is essential to ensuring its continued presence in the country’s culinary traditions. Local farmers and communities are dedicated to cultivating and promoting the longan, honoring its unique qualities and flavors while sharing its delights with a wider audience.

Conclusion

In conclusion, the diverse array of fruits found in Vietnam reflects the country’s rich agricultural heritage, vibrant culinary traditions, and deep cultural significance. From the exotic durian and dragon fruit to the beloved mango and star apple, each fruit offers a unique blend of flavors, textures, and nutritional benefits that contribute to Vietnam’s dynamic food landscape.

The mangosteen, lychee, sapodilla, grapefruit, na fruit, and longan further showcase the depth and diversity of Vietnam’s fruit offerings, with each fruit possessing its own distinctive characteristics, culinary applications, and cultural symbolism. Whether enjoyed fresh, juiced, or incorporated into savory dishes and desserts, these fruits play a central role in Vietnamese cuisine, adding depth, complexity, and a touch of sweetness to a wide range of dishes.

As Vietnam continues to celebrate and preserve its fruit heritage, local growers, communities, and culinary enthusiasts are working together to ensure that these unique and flavorful fruits remain an integral part of the country’s culinary identity. By honoring traditional cultivation practices, promoting sustainable agriculture, and sharing the delights of these fruits with the world, Vietnam is preserving its fruit heritage for future generations to enjoy.

From the tropical allure of the durian to the delicate sweetness of the longan, Vietnam’s fruits offer a sensory journey unlike any other, inviting locals and visitors alike to savor the bounty of nature’s gifts. As you explore the bustling markets, street food stalls, and lush orchards of Vietnam, be sure to indulge in the vibrant array of fruits that grace the country’s tables, tantalizing taste buds and nourishing body and soul with their natural goodness.

Pork Skin Rolls

Pork Skin Rolls is a very unique dish in Hanoi. The dish is made of pigs’ ears. The pigs’ ears are carefully cleaned and steamed so that pork meat is totally clean, soft, crispy and fragrant.

Meat is cut into long and thin pieces. The dish is seasoned with fried rice powder so -called ‘thính’ in Vietnamese made from green bean powder, soya beans, glutinous rice, ordinary rice and spices.

Pork meat is rolled into rice paper together with several pieces of salted sour figs and fresh vegetables including fig leaves, marjoram, polyscias fruticosa plus a slice of lean pork paste or fermented pork roll. The dish is best served with gently pungent and sour fish sauce.

Nem Nam Giao Thuy

Nem Nam Giao Thuy is made of pork skin and pork meat seasoned with fried rice powder, garlic and fish sauce. The meat is rolled in green fig leaves together with polyscias fruticosa. Pork skin and meat are carefully sliced by hand without slicers.

Selected pork meat is lean and fat pork meat. The dish is sweet – scented thanks to special fried rice powder made of the most delicious rice grown in the delta in Giao Thuy. The dish is best served with fresh vegetables and sweet and sour fish sauce.

Fermented Pork Rolls

Fermented pork roll is a very special dish in Thanh Hoa. The dish tastes gently pungent, sour, sweet and salted at the same time. The ingredients include well – grinded lean meat; boiled clean pork skin which is sliced into pieces of 3 cm in length; fine roasted rice powder and spices.

The meat is rolled in banana leaves and tied with bamboo strings. Banana leaves are cut into pieces of about 3 to 4 cm long and the bamboo strings are soft and thin depending on the sizes of the papers (currently the strings are replaced by elastic bands). The pork meat rolled in banana leaves can be 10 times to 15 times bigger than its original size. The dish is popular and well liked by Vietnamese. It is also usually served in New Year’s Day or weddings.

Nem lui Hue

Nem lui is a famous and unique dish in the old capital of Vietnam. The dish is made of hot lean pork, sliced pork skin and pork fat. The dish is seasoned with spices such as peppers, onions, fish sauce, sugar, fried rice powder and salt.

The special consommé served with Nem Lui is made of dozens of ingredients including vegetable oil, sesames, peanuts, corn starch and medical herbs. The consommé tastes gently greasy and sweet. It is also similar to the sauce served with plain rice flan or grilled pork meat noodles. Nem Lui is rolled in crispy rice papers together with fresh vegetables including sour green carambola fruits, green bananas, figs, bean sprouts, sliced garlic and ginger. The dish is a party of flavors including the fragrant smell of the grilled meat, gently spicy chilis and peppers, sweet and greasy consommé and fresh cool vegetables …

Baked pork rolls in Nha Trang

Nha Trang baked pork rolls are made of lean thigh pork meat. The pork meat is seasoned with spices and then grilled over a high heat so that it turns into brown and yellow. The dish is rolled in soft and hard rice papers together with fresh vegetables, green carambola fruits, green bananas and so forth. The dish is best served with a special soya sauce made of more than twenty traditional spices following secret recipes.

The dish is very simple but its taste will explode in your mouth, visitors will remember it even more than Cao Lau or Quang Noodle which are the most famous dishes in Hoi An.

In a small restaurant at the end of Hai Ba Trung Street, travellers can easily find many Vac cakes for consumption. The outside of this store looks like a residential property more than a restaurant. When visitors arrive at the restaurant, the owner will welcome guests with a tray of three specific dishes to the restaurant: dumplings, Vac cakes and wonton.

The outer layer of the cakes are made from rice flour, not rolled like other similar dishes, there are two seperate steps for making dough.

Of the various fillings inside the Vac cake – smashed shrimp is the star, other fillings include pork and mushroom. The outer-cover of each dumpling looks like a white flower and after being steamed they turn to a milky color. A secret to kneading the dough can make the dumpling a little crunchy adding another element to the delicious savoury treat.

Fried wonton in this restaurant is a masterpiece, comparable to pizza in a restaurant in Rome. The wonton cover is crunchy, covered with green chili, onion, pineapple and tomato sauce. When you bite into the filling, the flavor of shrimp permeates your mouth. And yes, like pizza, you should eat this Vietnamese street delicacy when it is hot.
Source: Nhan dan

With a quite complex recipe, including crunchy cold rice, clams, fried pork fat, roasted peanuts, chili pepper, banana flower, star fruit, green apple, mint herb, taro stem, fermented shrimp sauce and the most indispensible sauce, clam broth, ‘com hen’ let us enjoy all sweet, buttery, salty, sour, bitter, and extremely peppery-hot tastes at once.

The most interesting thing here is the special combination of the cold rice and the hot clam broth.

Besides, the mixed fruits and vegetables bring fresh, crispy, vibrant flavors that are bound to abate the hot of the summer, while the piping hot of the clam broth is supposed to warm guests’ hearts in the winter. It is tempting to enjoy a savory bow of ‘com hen’.

Source: Nhan Dan