Bread is a type of Vietnamese street food consisting of a crust of toasted bread with crispy skin, soft intestine, and a filling inside. Depending on the taste of the region or personal preference, people will create different types of fillings (usually filled with sausage, meat, fish, vegetarian food or fruit jam… with some other extra ingredients). such as pate, butter, vegetables, chili, pickles… This type of bread has its origin similar to the baguette bread brought by the French to South Vietnam centuries ago, some people think that this dish has existed. In Vietnam from 150 years ago, after that, bread spread throughout the Central region and the South, especially in Saigon.In the process of improvement, the Saigon people have reprocess the baguette into a smaller and shorter bread that is only about 30 -40 cm, and the intestines are more hollow to allow the filling to be inserted. different calls.
To create drives bread With different size (large, small, long, short) and structure (solid, hollow, soft, hard), the baker has to change the recipe and method. In the old days, when bread was only naturally fermented, people would change the rate of leavening agent and the time of dough incubation. Now in addition to this step there is also the support of various emulsifiers / additives to reduce the incubation time and create the desired loaf. Due to different regional tastes, there are also corresponding additives for each region on the market. For example, the Northern bread additive will have the added effect of making the crust thicker and more crispy. Bread is considered a fast and popular food for the morning, or any time of the day. Because of the reasonable price, it is very popular among students, students and employees.
Pancakes Korean pancake is a popular Asian cake, the Japanese and Korean version of pancakes with flour on the outside, and inside with shrimp, meat, bean sprouts, kimchi, potatoes, chives, (Korean pancakes) ), shrimp, meat, cabbage (Japan) fried to yellow color, molded into a circle or folded into a semicircle. Depending on the locality in Vietnam, the cake is enjoyed with its own characteristics. There are usually 2 main methods: pouring crispy pancakes and chewy pancakes. Eating in two ways is to eat with chopsticks or eat with chopsticks. In Hue, this dish is often called banh Khoai and is often served with grilled meat, a dipping sauce consisting of soy sauce, liver, and peanuts. In the South of Vietnam, the cake has eggs added and people eat pancakes with sweet and sour fish sauce. In the North of Vietnam, the filling of banh xeo, in addition to the same ingredients as other places, also adds thinly sliced beans or sliced taro.
The vegetables served with pancakes are very diverse including lettuce, broccoli, lettuce, perilla, basil, cinnamon leaves, young cold rice leaves… In Can Tho, there are more leaves, in Dong Thap more. Lang leaves, in Vinh Long there are more young mango leaves, in Bac Lieu there are more leaves. The most sophisticated in the central regions of Vietnam, in addition to raw vegetables, also add acrid figs, sour star fruit.. Therefore, gourmets are confused as if this dish really originated from Hue. Pancakes Phan Thiet is different from banh xeo in other places because the cake is as small as the heart of a cup and not wrapped with lettuce, but in a bowl of cooked fish sauce (fish sauce has been pounded with garlic and chili). On Tuyen Quang street, there are many delicious banh xeo shops, so it is also called “banh xeo street”. Although the lotus is in the middle of an idyllic place, it still shows purity and nobility. From that meaning, “banh xeo lotus” in Saigon is a new dish that artisan Muoi Xiem has carefully created. Combining traditional ingredients with lotus seeds, lotus roots, and lotus roots makes the banh xeo full of hometown love.
Fried Spring Rolls (Cha Ram)
Fried spring rolls or spring rolls, ram rolls or spring rolls is the name of a famous dish of Vietnamese people, they are also shortened to spring rolls according to the common calling in the North. In the Central region, this dish is often called ram (especially in Thanh Hoa called cha), and in the South, it is called spring roll. Southern style spring rolls are called Saigon spring rolls by the North, originating from China in dimsum dishes and made from easy to find ingredients, simple to make. Traditional fried spring rolls usually have the main ingredients are minced pork, shrimp or crab, drained cassava roots, cat mushrooms, vermicelli, chicken eggs and some common spices of Vietnamese cuisine such as green onions, pepper, and water. fish sauce, rolled with rice paper and deep fried in oil. Spring rolls are often served with mixed fish sauce, sour foods and salads, herbs such as basil, basil, lettuce …
Out not pork, crab, seafood… The North also has snail spring rolls. Ingredients include snails, minced meat, guava leaves, wormwood leaves, chopped scallions, chicken eggs. In the South, there are many other types of spring rolls such as: spring rolls, fruit spring rolls, vegetarian spring rolls, seafood spring rolls, wonton-wrapped spring rolls, spring rolls, and spring rolls. Particularly for seafood spring rolls, the ingredients of shrimp, fish and vegetables are diced, lightly fried and then mixed with mayonnaise, after rolling the spring rolls must be dipped in a mixture of flour mixed with water and coated with breadcrumbs. then fry until golden brown. To prevent the spring rolls from becoming oily, people often put the spring rolls in a vacuum fryer and brush a little cooking oil and turn on the pot switch to let it cook by itself. Nem is still fragrant and crispy like deep-fried in oil, very beneficial for health. For Hanoians, there is also fried shrimp noodle rolls – a variation of the traditional fried spring rolls using soft noodle soup leaves rolled with vegetables, shrimp and mushrooms and dipped in deep-fried flour.
Pho is a traditional Vietnamese dish, originating from Hanoi and Nam Dinh, and is considered one of the typical dishes for Vietnamese cuisine. The main ingredients of pho are rice noodle soup and broth (or broth as it is called in the South) along with thinly sliced beef or chicken. In addition, there are also spices such as soy sauce, pepper, lemon, fish sauce, chili … These spices are added depending on the taste of the user. Pho is usually used to make breakfast in the morning or dinner at night; but in big cities, this dish can be enjoyed all day. In the southern provinces of Vietnam and some other regions, pho is presented with a plate of herbs such as onions, bean sprouts and the leaves of coriander and basil, in which coriander is the typical leaf of pho; However, in Hanoi normally there will not be this plate of raw vegetables. Pho is usually beef noodle soup or chicken noodle soup, but sometimes there are other variations such as pho with wine sauce, mixed pho, fried pho…
Pot broth Noodle Soup Usually a clear broth is simmered from beef bones (or pork bones), accompanied by many spices including cinnamon, anise, grilled ginger, cardamom, wormwood, cloves, coriander seeds, grilled dried onions… Meat used for pho is beef (with all kinds of corn, encrusted, bucket is made rare or fully cooked) or chicken (old chicken boiled, torn meat for rich sweet meat). “Banh Pho” is traditionally made from rice flour, coated in thin sheets and then cut into fibers. Pho is always enjoyed while still hot. Accordingly, to have a delicious and flavorful bowl of pho, this also depends a lot on the skill of the cook, the most important of which is the pot of broth. For many Vietnamese people, pho means more than a pure dish because it is a typical cultural, socio-economic, and cultural feature of modern Vietnamese urban areas, typically in places where people live. densely populated, as diverse as Hanoi and Ho Chi Minh City (Saigon). Currently, pho has followed the overseas Vietnamese community to migrate to many countries around the world.
Bun Bo Hue
Beef noodle soup is one of the specialties of Hue, although this noodle dish is popular in all three regions in Vietnam and also in overseas Vietnamese. In Hue, this dish is simply called “bun bo” or more specifically “bun bo with pork”. Other localities call it “Hue beef noodle soup”, “Hue original beef noodle soup” to indicate the origin of this dish. The dish has the main ingredients of vermicelli, beef, pork rolls, with a typical red broth and lemongrass and shrimp flavor. Sometimes the bowl of vermicelli is also added to rare beef, crab cakes, and other ingredients depending on the preferences of the cook.
In the broth of vermicelli, Hue people often add a little fish sauce, contributing to the very own flavor of the pot. bun Bo Hue. After the beef bones are cooked, people often add a little pork or crab cakes that are finely chopped. Beef can be thinly sliced, dipped in boiling broth before being added to a bowl of vermicelli (called rare beef). People also often add a little chili powder and spices to the bowl of vermicelli and then eat it with raw vegetables including bean sprouts, herbs, lettuce, baby vegetables, chopped banana.
Rolls Banh Mi, also called Banh Mi, is the name of a type of food made from steamed rice flour, thinly coated, rolled, and stuffed with vegetables or meat. Rice for making banh cuon usually uses old rice (due to using new rice, good rice will have a lot of plastic, so the cake will stick and difficult to process), grind it fine, and mix it with water. Place the steamer, stretch a thin cloth over the mouth of the pot. Add a small ladle of flour at a time. Rub evenly on the surface of the cloth so that the rolls are thin, you can apply a little more fat to make it easier to remove. After the cake is cooked, use a large chopstick or bamboo stick to remove it to a plate. At this time, you can roll it up with a little bit of half-lean half-fat shoulder meat, shrimp, minced with wood ear, fried shiitake mushrooms with spices such as fish sauce. , pepper… Sprinkle with non-fragrant dried onions and serve with dipping sauces with all the flavors of sour, spicy, salty, and sweet. Among the types of Vietnamese rolls, the most famous is Thanh Tri, Hanoi.
Thanh Tri roll cake is a famous dish of Hanoi people, a specialty of Thanh Tri ward, Hoang Mai district, Hanoi. The cake is made from jasmine rice, eight fragrant, coated as thin as paper. Thanh Tri rolls do not have filling, usually arranged in layers in the heart of a basket, covered with lotus leaves or banana leaves, dong leaves. Cake sellers often wear baskets of cakes on their heads, walking around selling on the streets of Hanoi. When meeting the buyer, the seller will lower the basket, unfold each layer of thin rolls, separate each layer of the cake so that the leaves are not torn. On the surface of the leaf rolls, there are yellow and brown scallions that have been fried on the pan. Each layer of banh cuon will be neatly arranged on the plate, one by one, each piece of cake will be placed next to each other. Then, with one stroke of scissors, all the banh cuon leaves are cut in half. The next job is to lift the first half of the freshly cut banh cuon and place it on top of the other half so that the audience can clearly see each layer of paper-thin rice paper. The cake is eaten with a special dipping sauce for each seller, can be served with cinnamon rolls, silk rolls or fried beans and coriander.
Bun cha especially rustic and idyllic right from the processing to the way of enjoying. Sitting on plastic tables and chairs on the sidewalk, slurping a plate of pure white noodles with a bowl of hot red and yellow sauce seems to have become too routine for Vietnamese people. Old, young, boys, and girls, whether it’s the director with an elegant shirt and sweaty shirt, all of them reward themselves with a delicious meal of bun cha after hours of working and studying. practice hard. Bun cha consists of 3 main parts: dipping sauce, grilled pork rolls and of course, vermicelli. Whether a serving of bun cha is delicious or not is largely determined by the dipping sauce. The bun cha dipping sauce is fully mixed with sour, spicy, salty, sweet with fish sauce, vinegar, sugar, garlic, chili with the right amount depending on the bartender, in the bowl of dipping sauce, there is always a mannequin including green papaya and carrots. or many places have bean sprouts.
There are two types of grilled pork rolls, which are patties and patties, usually bacon will be made from bacon just to make the meat soft and sweet. The balls are molded into a ball about ¼ of the palm of your hand, marinated and seasoned. grilled under the red-hot charcoal stove. Noodles in bun cha Currently, it is usually vermicelli, but traditionally, bun con is used the most. There are not too many things to note in the way of eating because bun cha is simple and convenient. However, there is a special point in the way of enjoying bun cha that is that Vietnamese people, specifically Hanoians, often eat this dish at noon. This feature of choosing time to enjoy is considered one of the unique features in the “food art” of the ancient land that has been formed since time immemorial. Of course, there are still delicious restaurants in Hanoi, bun cha restaurants are open even in the evening, but eating Bun Cha at dinner is probably still a bit… strange to many people.
Grilled Banana Glutinous Rice
Baked sticky rice As a favorite snack of many people, banana wrapped with sticky rice is baked with coconut milk fat, mixed with the sweet aroma of ripe bananas and the fleshy taste of peanuts. The most delicious is Hoi An grilled sticky rice. In Hoi An, grilled sticky rice is a gift that seems to be reserved for the winter because it only appears when the north wind has just arrived. It is the cold weather that makes people feel more fully the deliciousness in each banana cake. The ingredients for making grilled sticky rice are only three things: sticky rice, bananas and coconut milk. According to the elderly, around Hoi Street, the area of farmland and garden land is still an ideal condition for people to develop side jobs associated with rice and agricultural products such as beans, sesame, potatoes, bananas, etc. cassava. Many famous traditional dishes and snacks are made from home garden ingredients such as latrines, mung bean cakes, sticky rice cakes … and especially indispensable baked banana cakes.
It can be said that in “Hoi An with hundreds of delicious things” it is necessary to mention the human factor. The virtue of tolerance, hard work, meticulousness along with skillful hands and above all the sincerity of the people to the profession have created a great gift for tourists near and far. Cake grilled sticky rice is typical for the delicate products of the women of Hoi An town, from the stage of choosing bananas to the banana cake filled with the flavor of charcoal fire. To make the cake really delicious and fragrant, it must go through 3 meticulous stages, cooking sticky rice, bundling and baking. Sticky rice to cook sticky rice choose fragrant, delicious, flexible, wash thoroughly, soak with coconut water overnight before cooking. When the sticky rice is cooked, open the lid of the steaming pot, add a little coconut water, then quickly stir with chopsticks and cover the lid for about five more minutes, then you can turn off the stove. Baked sticky rice cake is a perfect combination between the sweetness of sticky rice, banana, the fatty and warm taste of coconut, and the subtlety of the people of Hoi An.
Goi cuon, also known as spring rolls, is a pretty popular dish in Vietnam. Goi cuon originated from Southern Vietnam with the name “goi cuon” – with ingredients including lettuce, bean sprouts, herbs, basil, perilla, dried shrimp, herbs, boiled meat, fresh shrimp.. All rolled in rice paper shells. The accompanying condiment is ketchup mixed with crushed roasted peanuts and fried in cooking oil with dried onions… all finely chopped and rolled in a shell made of flour. The accompanying condiment is chili sauce mixed with crushed roasted peanuts and fried in cooking oil with dried onions. This dish is popular in Vietnam, mainly using rice paper rolled with many different ingredients depending on the region, often used as an appetizer or served with drinks as a drink, made from rice paper rolls with different ingredients. herbs, vermicelli, and some types of meat such as beef, pork, duck, shrimp, fish, crab…
The dishes used to roll rice paper are generally a popular dish processing throughout the three regions of North, Central and South Vietnam. There is almost no fixed recipe for dishes using rice paper rolls, because depending on the locality, region, the ingredients used to roll have many differences. Ingredients for making spring rolls Including meat, seafood is the main raw material that determines the form and quality of spring rolls, meat can include beef, pork belly, pork ears, duck meat, shrimp, fish of all kinds, crabs, and spring rolls. silk, rolls, eggs. Rice paper usually uses its own type of rice paper to eat directly, usually thin and slightly soft so that it does not need to be softened before processing, distinguishing it from the harder type of rice paper used to roll fried spring rolls. Rice paper for making Southern spring rolls is much thinner than rice paper for rolling Central dishes. Herbs, raw vegetables of all kinds. Vegetables such as cucumber, pineapple, cassava, mushrooms, green bananas, star fruit…
Bun rieu crab is a traditional Vietnamese dish that is widely known domestically and internationally. This dish consists of vermicelli (bun tang or vermicelli) and ‘cured crab’. Rieu crab is a sour soup cooked from crab bricks, pounded and filtered crab meat along with vertical fruits, tomatoes, fat, vinegar, fish sauce, salt, and spring onions. Bun rieu often adds a bit of shrimp paste to increase its richness, often served with raw vegetables. Bun rieu in the past was very simple, only a bowl of rieu and a piece of crab brick and a few pieces of tomato. And now, according to customers, they must have pork rolls, beef, beans, and snails with each bowl of crab vermicelli. The main noodles are for each bowl a little, who eats shrimp paste for shrimp paste, who eats spices for seasoning but not for the same.
Just filled with water from the pot rice water In order to make delicious bowls of vermicelli with tomatoes, the cook must be really meticulous in each stage. After the crabs are peeled, they are washed and then finely chopped, then filtered to cook the soup. Crab bricks are cut separately and then cooked with fat, dried onions and spices. In particular, the broth for crab noodle soup must have alcohol to create a characteristic sour taste. The vermicelli served with dill is medium noodles so that when the broth is cooked, the broth is chewy and not crushed. It is unknown when vermicelli has appeared in the North for more than 50 years. And to this day, bun rieu crab has become a traditional Vietnamese dish that is widely known in the country and moreover the whole world. Over time, through the process of Southern progress and the cultural interference of cuisines in different regions, vermicelli noodles have also changed in terms of cooking, flavor and accompanying vegetables.