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.

1. Burned rice (C?m cháy)

This is the most common dish in Ninh Binh. It is simple, natural, but really yummy. To make the dish, you need a special rice called “Huong” and cook it with the heat of charcoal. After that, rice will be sundried many times and then fried in hot cooking oil till yellow and crispy. To make it more flavour, the cooks can add a final touch with other ingredients such as beef, pig’s heart or kidney, some vegetables like mushroom, tomato, carrot, and spices such as fish sauce, pepper, chili, onion and salt. The dish has a light yellow color and delicious taste of fried rice and fatty taste of pork floss. You can buy this product at all provinces in Vietnam, from the crowded streets to the tourist attractions like Bai Dinh, Trang An, Tam Coc, etc., or even on the highway.

Price range: 35,000 VND – 45,000 VND / pack of 200gr (about 2$)

2. Mountainous edible snails

Despite being a new specialty of Ninh Binh, snails stole many travelers’ hearts for its extremely delicious and memorable taste. Mountain Snails, only going out in search of food from April to August, live in the limestone mountains in Tam Diep, Yen Mo, and Nho Quan… It is very hard to catch them when they are still in the holes, so you need to wait for them to crawl out of the holes in the early morning. Crunchy, sweet and herbal are your feelings when savoring this dish. They can be cooked with different ingredients and in different ways to create various dishes such as grilled, fried, steamed ginger, boiled, mixed salad onions. Among all, the boiled snail dipping in fish sauce is one of the most favorite.

Places to eat:

• Family Restaurant: Ninh Hai, Hoa Lu District, Ninh Binh Province
• Quoc Quan Restaurant: Trang An, Truong Yen, Hoa Lu, Ninh Binh

Price range: 80,000 VND – 100,000 VND / plate (3-4$)

3. Fresh goat meat with lemon

It is well-known in Vietnam that goat meat is best cooked and served in Hoa Lu, Ninh Binh. The ancient Hoa Lu is an abundant land with numerous craggy limestone mountains, making it an ideal place for goat farming. Goats eat many valuable medicinal herbs on the mountain, so their meat is not only delicious but also nutritious.

More protein-rich and less fatty than beef, goat meat is , it one of the most favorite foods for who????. Among dishes from goat meat such as fermented goat meat, steamed goat meat, grilled goat meat, fresh goat meat with lemon is considered to be the top ranked of the list. What makes the dish more special than the others is the secret recipe to cook and flavor it. This dish tastes best when being served with fig leaves, green bananas, star fruits, particularly soybean jam.

Places to eat:

• Hoang Giang Restaurant: Nui Hang Ca, Truong Yen, Hoa Lu, Ninh Binh
• Thang Long Restaurant: Trang An, Truong Yen, Hoa Lu, Ninh Binh

Price range: 110,000 VND – 220,000 VND (5-10$)

4. Eel vermicelli noodle

Eel noodle is another famous dish in Ninh Binh. Although eel dishes can be found across Vietnam, ones made in Ninh Binh are the best, especially with the broth made off bones.

Eels are fragrant and yellow after being mixed with spices like red chili, onion pepper, fish sauce, and fried in hot oil. This dish would be incomplete without banana flowers, spices and additives like fish sauce, salted shrimp sauce, lemon, pepper, chilly, and herbs. The flavor of the banana flowers combined with lots of fine herbs and additives makes this dish really appealing.

Places to eat: Mrs. Phan Eel Vermicelli Restaurant: 999 Tran Hung Dao Street, Ninh Binh

Price range: 30,000 VND – 35,000 VND (1.2 – 2$)

5. Sticky rice with ant’s eggs

Sticky rice with ant’s eggs. Have you ever heard about it before? Strange yet delicious, it is a must if you are adventurous foodies.

One thing you should know is that not all ant eggs are edible. It must be the one of black ants nesting on the tree, which can only be found year-round except in the first and second month of the lunar New Year. After being washed with warm water and wiped, ant eggs will be spiced and cooked until the eggs spread a nice aroma. The eggs are often put on a banana leaf, so the nice smell of eggs is blentwith the scentof the leaf. The dish is now ready to be served with steamed sticky rice and fried onions.

Places to eat: 12B, Ngoc Luong, Nho Quan, Ninh Binh

Price range: 50,000 VND – 100,000 VND (2 – 4$)

Above are the top 5 must-try specialties in Ninh Binh. If you are planning to visit Ninh Binh, feel free to contact us to plan your Ninh Binh trip.

You can find Banh mi anywhere and people who sell will somehow use different ingredients from everyone else.

The mixed flavor between continents, regions

In Vietnam you see carts on the side of the road hawking banh mi – each seller will have his own variant of the snack. It represents the unique fusion that takes place in Vietnam between Asian flavours (coriander, pickles, chili, fish sauce) and the French colonials who taught the locals how to bake baguettes, and introduced things like pate. With many foreigner, it is the coriander that makes a banh mi sandwich taste so unique. This Vietnamese ingredient rarely occur in sandwich of western world. Mixed with the meat, and pickles, and fresh ingredients, all bundled up in a chunk of baguette that has a crispy outside and a soft, pillowy inner, it makes a pretty satisfying dishes.

The traditional Banh mi has pate, cilantro and ham, while the other variants have roast pork and grilled chicken. And Ban mi own numerous version for respective regions. Banh Mi Que is a narrower sandwich with just liver pate and cilantro, derived from Hai Phong – a northen province of Vietnam. While, Hoi An City is famous for special Banh mi with deep flavor sauce and variety of input.

From family brand to chain of store

The queue in front of Madame Phuong – a street mall selling Banh mi at Hoi An, becomes a familiar scene. Families with young children, couples and twenty-something backpackers crane their necks in anticipation as they edge closer to what they all have separately searched out to find: the best pork roll in Vietnam.

One particular banh mi created by Madame Phuong and her family has been made famous by celebrity chef Anthony Bourdain, who sampled the sandwich some years back. Banh Mi Phuong has been lined up eight-deep ever since and one bite tells you why. There are actually two locations of Banh Mi Phuong, one at 2B Phan Chau Trinh and another in the central food market.

However, attractiveness of Vietnamese Banh mi not just only found in famous family store. In Hanoi, there are numerous brands with chain of store selling these cuisine, such as Banh mi Hoi an, Banh mi Minh Nhat, Bami King… In Vietnamese daily life, Banh mi can be a light snack for breakfast, a small lunch and a dinner for someone in hurry; a familiar part of Vietnam culinary picture.

Source: Hanoitimes

Fresh banh hoi can be easily found in local markets and supermarkets. However, making the rice vermicelli is time-consuming. Rice flour will be mixed with water to become big dough which is then shaped into long tiny pieces. The delicious banh hoi should be dried and tender enough and have no sour taste.

Rice vermicelli bundles will be served with roasted pork that features crispy skin outside and greasy flavor inside. Accordingly, slices of pork will be washed with white wine and drained. After that, they are marinated with salt, lemon juice and other spices. The pork skin should be grilled closer to the red-hot coal so that it can be crispier.

Banh hoi will be more delicious if they are topped with chopped garlic chives sautéed in oil. Additionally, sweet and sour fish sauce with minced garlic and chilies will surely enhance the taste of the dish.

Banh hoi and roasted pork are also served with herbs, sliced green mango and pineapple. The dish will be more interesting when diners use rice paper to wrap all ingredients and enjoy.

Source: VOV

Fresh escargot is the ingredient deciding how delicious the soup becomes. Escargots must be soaked in water overnight to remove all their mucus and other substances. They then will be boiled to easily take out flesh from their shells. However, be careful with this seemingly simply stage as overboil them and the escargots will become too chewy. The broth from boiled escargots can be combined with the broth by boiled pork bones to enhance the sweet taste for the dish.

Aside from escargot and vermicelli, tofu, green onions and tomatoes are indispensable. Especially, wine vinegar is one of the ingredients which makes the dish tastier. The combination of the sweetness of broth and the light sour taste of wine vinegar delivers an interesting cuisine delight to diners.

An ideal bowl of escargot vermicelli soup should be served with some shrimp paste, stir-fried minced chilies and herbs including banana flower and water spinach.

When enjoying the dish, diners can feel the crunchy escargots, the taste of fresh herbs, the sweetness of the broth and the sour taste of wine vinegar all together.

Food lovers can take delight of Hanoi’s specialty in some eateries in Saigon.

Source: SGT

This dish is commonly sold in the downtown area, but the best place to try it is at a no-name street stall near Tran Hau and Phuong Thanh streets.

The fish is coated with spices and grilled on charcoal until it gives off a nice smell.

Eating the fish with pickled papaya and chili will stimulate your taste buds even more. A portion costs around VND25,000 (US$1.08).

There were actually few options to choose from this part of the world. We were, after all, in a nature reserve, where tourism services, including places to eat, are yet to fully develop. Guests generally eat at their homestay or lodge.

The Pu Luong Buffalo Restaurant is, in fact, part of the Pu Luong Hillside Lodge, about three kilometres from my retreat. It sits inside a Thai village, surrounded by mountain ranges and green terraced rice fields. As such, it inherits both the comfortable design of the lodge and astonishing views of the surrounding landscapes.

At first sight it appeared clean and hygienic, with guests welcomed with a cup of home-made pandan leaf tea, which was aromatic and quite relaxing.

There were not that many customers at lunchtime, as this was after COVID-19 had reared its ugly head once more. After making the necessary health declaration, I began to check out the menu.

The restaurant offers set menus at prices ranging from VND150,000 to VN?180,000 per person. But I came here with certain dishes in mind, and immediately ordered the Co Lung duck and some other signature local dishes.

Some were not in season, some have to be ordered in advance, while others take a long time to prepare. The famed duck was indeed available, but I would have to wait at least an hour for it be marinated and then grilled. But I was willing to wait.

Together with the duck I chose Thai-style steamed fish, boiled bamboo shoots, and steamed mountain snails.

As the duck grilled over the charcoal, I spoke with owner and head chef Ha THi Nghiem about the food. She explained that Co Lung duck is a rare and special breed from nearby Ba Thuoc District.

The droop-necked, short-legged duck’s meat is said to be very tasty, not greasy or foul-smelling like duck from other regions.

One reason for this is that her ducks are free-range rather than captive. They eat small fish and snails from the river and any leftover rice and maize from the fields.

Nghiem marinated my dish with Thai spices such as m?c khén (cape yellowwood) seeds, mac mat (Clausena indica) leaves, d?i (Michelia tonkinensis) seeds, ginger, garlic, and lemongrass..

Source: VietnamNet

The crab noodle soup is available in many localities but Haiphong’s crab noodle soup has a unique taste which makes the dish different from most of the rest. Diners can find the crab noodle soup everywhere in Haiphong, from luxury restaurants to food stalls on streets.

The signature ingredient of the dish is the reddish brown noodle, or banh da in Vietnamese. The dish must be served with beef wrapped in piper lolot leaves and some other herbs.

To make the reddish brown noodles of the dish, rice has to be dried under the sun before being ground into flour. The rice flour will then be mixed with water to have a chewy mixture. Next, the cook will use some gac powder and sugar or a special liquid to add a nice dark brown color to the noodles which will be steamed and dried on bamboo mats.

Crabs must be fresh to have a tasty broth. The colorful toppings next render the dish more attractive, including the orange of tomalley from crabs, the brown of rice noodles, the green of piper lolot leaves and minced green onions, the red of chilies and the yellow of fried pork cracklings.

Source: https://vietnamnet.vn/en/travel/