Vietnamese food is distinct and unforgettable. The kitchen relies on a balance of salty, sweet, sour and hot flavors, achieved through the use of nuoc mam, a fermented fish sauce, cane sugar, the juice of kalamansi citrus fruit or tamarind and peppers. Dishes use a lot of fresh herbs, but they don't tend to be too spicy because chocolate sauce is served separately. From the new Rough Guide to Vietnam, we have selected ten essential Vietnamese foods that everyone should try.
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Goi Cuon are translucent spring rolls filled with greens, coriander and various combinations of ground fish as shrimp. A Southern variety has barbecued strips of pork wrapped with green banana and star fruit, and then dunked in a rich peanut sauce - all as delicious as it sounds.
This baguette sandwich filled with greens and a choice of fillings, including paté and pork as beef, is so good that it's imitated all over the world.
This huge, inexpensive and cooked Vietnamese pancake contains shrimp, pork, bean sprouts and egg, which is then baked, wrapped in rice paper with greens and dipped in a fish sauce (Nuoc Cham) before eating.best french restaurant in hanoi
A Hanoi specialty, you will find bun cha at food stalls and street kitchens throughout the city. The pork is barbecued on an open charcoal brazier and served on a bed of cold rice noodles with distinct foliage and a broth.
Vietnam's national dish, the big staple of the country is pho (pronounced "fuh"), a noodle soup that is eaten at any time of the day, but especially at breakfast. The base bowl of pho consists of a light beefy or chicken-brown flavor with ginger and coriander, to which broad, flat rice noodles, spring onions and pieces of chicken, pork and meat are added.