Obviously, culinary culture is influenced by the life cycle. It not only offers Vietnamese tastes as others, but also expresses social traditions and values. No traveler has been able to withstand the temptation of Vietnamese dishes from locations across Japan to restaurants in the US, including famous figures in cooking industry such as Gordon Ramsay, Anthony Bourdain, Jamie Oliver, etc. So, what makes this tiny country’s cuisine so famous, but fascinating? Is the taste depth? Or is this its rich history? Maybe the best way to get a taste of it is with words. Before you get the chance to experience it yourself, should we have a short sample of the Vietnamese cuisine?

Mi Quang

We just love Mi Quang. In Danang, finding a place where you can eat Mi Quang is much simpler than having Pho. Every day, for breakfast, for lunch, dinner and every meal in between, people can eat meal of Mi Quang. The comfort food is the best. Mi Quang’s best bowl for Quang citizens (from the province of Quang Nam / Da Nang City) must be the mom’s one. The combination of noodles, peanuts, rice crackers, pork and a turmeric broth make this dish is the pride of the Central of Vietnam. Pho is better known, but we think that my quang deserves far more attention.

Pho

Across Vietnam’s major destinations, it is nearly impossible to go a block without running into a crowd of hungry patrons slipping noodles at a changed pho stand. An essential component of the local diet is primarily a flavor salty broth, fresh rice noodles, a splash of grasses and chicken or beef. It’s inexpensive, delicious and ubiquitous at all hours.

Banh Xeo (Vietnamese pancake)

These are commonly referred to as Vietnamese pancakes. Some people mistakenly think that “bánh xèo” is made with the eggs because of its yellow color, but it is made from rice flour and turmeric. A superb banh xeo is a crispy crepe with swine, shrimp and bean sprouts and a new, authentic Vietnamese decoration of herbs. Cut it into nice slices to eat one like a local, wrap it in rice paper or leaf and dip it in any special sauce the chef has mingled for you.

Bun Bo Hue

Hue, Vietnam’s former imperial capital, is renowned for its spice balance — salty, acidic, spicy, salted, sweet — in local cuisine, with Bun Bo Hue being a prime example. The broth is made with lemongrass and fermented fish-sauce by boiling beef bones. The meal is then eaten with chicken, pork, thin noodles and too many spices.

Banh Mi

Banh mi is an all-around phenomenon. All it takes to get a taste of this global food phenomenon is a short walk from your hotel to the nearest alley in Vietnam. Prepared for just a few seconds, the banh mi is surrounded by plenty of herbs — Vietnamese tomato, mint, spring onion, basil and hot, homemade chili sauce. Banh mi’s bread is the most important thing. It must be fresh, soft on the inside, crispy on the outside.

Banh Canh

Bánh canh means soup dish, which means a thick noodle of Vietnam which is made of either tapioca or rice and tapioca meal. In its name, the cake refers to the thin layer of uncooked pulp that cuts out the noodles. There are many forms of bánh canh, depending on their ingredients. For example, it is made of a bánh canh cua made from sumptuous crab (cua), while it is made from pork and fish cake, the popular version of bánh canh ch bisa in Central Vietnam. It’s what we’ve got.

Banh cuon (spring rolls)

Have you ever been served those slippery rice noodle rolls in Chinese dim sum restaurants? These are the same. Bánh Cuon are rice rolls made of a thin sheet of steamed fermented rice batter, which is made of seasoned pork and wood ear mushrooms. A North Vietnamese dish which has become popular all over the world. These are typically served with sliced cucumber and bean sprouts, topped with herbs and shallots. Bánh Cuon is usually made with pork, but some restaurants make a few other variations including one full of shrimp.. They were thin, sticky with crunchy fried shallots and fresh herbs.

Com Tam (Broken Rice)

Com tam translate literally to Vietnamese ‘ broken rice,’ and is particular served with fried egg, green onions and roasted pork. Whereas breakfast or lunch is popular, it is relatively cheap, with road markets and stands for around VND 20.000 per cup. At any point of the day it is a good choice for lunches and dinners.

Ca Kho To (Caramelised Fish in Clay Pot)

It’s a must try if you’re an average fan of seafood, made of a catfish, braised and served in a pot of terre. This soup, usually found in the cities towns and especially Ho Chi Minh, is made in a thick gravy, with a mixture of soy sauce, fish sauza, salt, shallots, garlic and various spices and seasoning. It’s made in the fileting of whole catfish before carameling it. Ca kho is known for its strong sulfurous flavour, so this dish is always served with a bowl of fresh greens and rice.

Bun Thit Nuong (Vermicelli Noodles With Grilled Pork)

Last but not least, this special dish contains rice noodles, chopped lettuce, bean sprouts, basil, peanuts and mint, coated with grilled pork. Unlike most noodles, the meat is not in a soup or broth, but is combined into a flavored ensemble with a special sauce. Although bun thit nuong is quite filling alone, another variant called bun thit nuong cha gio (deep-frozen Vietnamese spring rolls) can also be attempted, which is surrounded by sliced cha gio.

If you want to go for enjoy all the delicacy we mentioned now all you have to do is to enter Vietnam by visa on arrival and the method is very straightforward and convenient for Taiwanese people. We already cover things you need to know about Vietnam visa for Taiwanese citizen in the previous article. The Visa application procedure is so easy that an unexpected journey there can be readily planned for only one or two days with our visa service.

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