We thank our friend Matúš for this article.
1. Bánh Khọt
The origin of these mini rice pancakes is questionable; some associate it with Vung Tau, others with residents of the Mekong, but they will definitely prepare them for you in Ho Chi Minh. A special mixture of pink flour, coconut milk, and turmeric is prepared on hot mini molds. You can add herbs according to your taste (cilantro, mint, perilla…), insert a shrimp, wrap it in a lettuce leaf, dip it in sauce, then into your mouth, and you find yourself at the peak of maximum happiness.
2. Phở Bò
We all love the broth made from beef bones with thick rice noodles, with herbs and spices added to the soup according to taste. For flavor, ginger, star anise, cinnamon, and cardamom are added.
3. Cua rang me
Crab is first deeply fried, then on high heat tamarind sauce is added with constant stirring seasoned with chili. The meat is very tender, simply a sweet-sour-salty delight for all crab enthusiasts.
4. Chả Giò and Rau Muống xào tỏi
Chả Giò, also known as Nem rán, is a popular appetizer in Vietnamese neighborhoods across America and Europe – a mixture of ground (mostly) pork, mushrooms, seafood, and other ingredients wrapped in rice paper, lightly fried, and served with a sweet-sour-salty nước chấm sauce. The green thing on the plate – Rau Muống xào tỏi is “morning glory” or “water spinach”, a vegetable common in Southeast Asia, quickly stir-fried with garlic, excellent with soy sauce, juicy and crispy with a uniquely full flavor.
5. Bánh căn xíu mại
More mini rice cakes, but these are from the city of Đà Lạt and filled with quail eggs, served with a curry sauce.
6. Bánh canh chả cá
Vietnamese Udon noodles with fish cake.
7. Bánh tráng nướng
Under the name Bánh tráng, rice “crackers” typical of southern Vietnam are understood. They are large, round, flat rice papers resembling pizza, which turn into a crispy piece when heated. They are mixed with ground pork, small shrimp, fried onions, and shallots. Everything is held together with a regular chicken egg and bathed in sauce according to taste.
8. Bún Bò Hue
Popular spicy noodle soup with beef, the name itself indicates that it comes from the imperial city of Hue, where some of the toughest battles of the Vietnam War took place. The dark squares in the soup are pork or beef blood, sometimes boiled for up to 3 hours, and to eliminate the “bloody” smell, a medium-sized ginger is added to the pot.
9. Stir-fried clams with lemongrass and chili from Da Nang
Steamed clams with chili and basil, a dish often ordered along with 10 cans of beer.
10. Bún Giò
Noodle soup made from beef and pork shank, delicious for 50 cents.
