Top 36 most famous and delicious Vietnamese traditional dishes

Broken rice Usually eaten with 4 main dishes: grilled pork ribs, pork skin, spring rolls, omelet. On the background of steaming white broken rice is the yellow color of grilled ribs, the milky white color of the soft, chewy skin, the patty is placed squarely next to the round shape of a freshly cooked omelet.

This dish is served with tomatoes, thinly sliced ​​cucumbers, carrots or white radish soaked in vinegar, and at the same time indispensable a cup of fish sauce mixed according to each restaurant’s own secret, making the dish more delicious. interesting.

Mussel rice is a specialty of Hue cuisine. Mussel rice is presented in the form of cold rice mixed with mussels sauteed in oil and spices, mussel juice, fish sauce, mint, banana peel, centella asiatica, herbs, bean sprouts, fat or deep fried balls. , crispy fried noodles, colored chili, whole peanuts, dill chili, pepper, monosodium glutamate and salt.

Mussels soak in rice water for a while to remove all the mud, wash, and boil until the mussels open their shells. Take the boiled water after it has settled, pour the mussels into a sieve to get mussel meat. Mussel meat and mussel juice are the two main flavors of mussel rice, in addition, the accompanying spices are indispensable. Other ingredients include: cooled white rice, sour star fruit or sour mango, herbs, longan, also known as mint, sliced ​​bananas, fish sauce, pepper, tofu, dried pork skin, fried and puffed, Raw fish sauce, whole roasted golden peanuts, oiled chili powder.

All let cool. Only mussel water must be kept hot. A bowl of mussel rice is mixed from all of the above ingredients and then sprinkled with a little mussel juice. Mussel rice is usually eaten with really spicy chili to taste.

The stoker must be skillful in adjusting the fire to small and large at the right time. Eat Cau Mong veal with raw vegetables of all kinds of the countryside by the river (perilla, coriander, lettuce, sour star fruit, thinly sliced ​​banana, basil, cinnamon, bean sprouts…) rolled with thin rice paper dipped in anchovy sauce. When going to the shop selling veal, customers can order corned meat, pork belly, butt meat, and skin processed into dishes such as stirrups, tendons, bones, rare vermicelli…

The main secret of the dish Rice paper rolls with 2 heads of pork skin is located in the pork material is the two-headed meat selected from the best part of the pig. Pork is steamed to keep the delicious, sweet taste of the meat, when the cut of meat has clear fat, it is standard. Serve with this dish indispensable raw vegetables.

Each roll of cake, diners can feel the freshness of the salad, the strong aroma of cinnamon, herbs, lettuce, the mild acrid taste of thinly sliced ​​bananas and the strange taste of perilla… The seasoning is the only dipping method of pork rice paper rolls, if replaced with other dipping sauces, it will lose the flavor and characteristics of this dish.

Pancakes is a popular snack in the Central region, from Nghe An to Hue. This is a dough cake, wrapped with shrimp, meat, bean sprouts… and cooked in a pan filled with oil. The pancake shell is flour mixed with turmeric to create an eye-catching yellow color, along with coconut milk to create flavor for the dish.

Pancakes Each region is different, the filling may contain eggs, raw vegetables or other things. Unlike pho, vermicelli, banh chung, bread can be eaten instead of the main meal. pancakes Usually for snacking, dipping with dipping sauce or soy sauce. Nowadays, pancakes quite popular in every province of Vietnam as a typical street food.

Crab cakes a rustic but friendly dish of the people of Hai Phong port. A delicious and attractive bowl of crab cake must have all 5 colors: pink brown color of crab bricks, dark brown rice paper color, green color of spinach, water spinach, green onions, bright red in chili and yellow. sprouts of dried onions.

Now a lot of places sell crab cakes, but if you eat Hai Phong crab cakes, you will feel different. Maybe it’s the “hometown flavor” but it is a fact that if only red rice paper and crab are available, it is not possible to create the flavor of Hai Phong crab rice paper because it also uses some typical secrets including : the secret of making red rice paper and the secret of cooking rice paper soup.

Crab cakes are sold everywhere in Hai Phong, however, good restaurants only sell 1 session: morning, afternoon or night, maybe it is a way to keep customers of the seller but make it difficult for diners from far away because they It’s hard to find a good restaurant if you’re not familiar with Hai Phong.

Spring rolls is a popular dish in the North, Central and South regions, but the most popular is in the South. There is almost no fixed formula for spring rolls because each region is processed differently, but the common ingredients include rice paper and filling.

In which, the filling is usually raw vegetables, vermicelli, meat (beef, pork), spring rolls, spring rolls, eggs and especially, spring rolls The best is to have a whole shrimp inside the filling. Dish spring rolls eaten dipping with soy sauce, fish sauce or sauce, often for appetizers or drinking beer.

Spring rolls ranked 7th in the 40 most delicious dishes of Vietnamese cuisine by CNN and also ranked 7th in Top 40 most famous and delicious Vietnamese traditional dishes.

Sour Pho is considered a “variant song” of the Lang Son people. Sour Pho consists of two parts: dry ingredients and water. The plate of sour pho will be arranged in turn: pho cake, char siu, cucumber and then sprinkled with enough water. Next will be roasted peanuts, fried sweet potatoes, dried onions on top. When eating, diners can mix well or not.

This dish is a “real Korean” dish, so it is very suitable to eat in the hot season. However, if eating in the cold season, the noodle soup and enough water will be warmed up before being served to guests.

Chung cake (Southern people call it banh tet) is a traditional dish with the longest history in Vietnam, considered from the Hung Kings’ era, with the legend of “banh chung and banh day”.

Making Chung cake symbolizing Vietnamese folklore culture: Using rustic ingredients, processing with spices, stewing on fire and preserving for a long time. The raw material of banh chung, including the shell of the cake, is pounded glutinous rice; Filled with pork, green beans. Chung cake wrapped in a square, inside a dong or banana leaf to be green. After wrapping, Chung cake Boiled in water for a long time, usually must sit until it is cooked to not be crushed, burned, but also not raw. This is the delicacy of the dish Chung cake, often associated with the image of children sitting and watching Chung cake all night, while watching and playing Tam Cuc during Tet. After ripening, Chung cake Just peel it off and eat it, you can eat it right away or eat it with melons, onions, and papaya.

Banh Tet in the South has a similar way but instead of a square, it is a cylinder. Many people think that this is the original form of Chung cake, and banh chung and banh giay are actually made according to the beliefs of gas life.

Tien Yen Chicken is a hill chicken breed, climbing slopes all day long, looking for deep yellow skin, fragrant meat, and fresh water. Tien Yen chicken can process all kinds of dishes, still not losing its characteristic taste. But the most delicious dish is still prepared in the simplest way: boiled. Tien Yen chicken after boiling, the skin is yellow like applying turmeric and shiny like just dipped in fat.

At first glance, you might be sick of the fat, but once you take a bite, it’s crunchy and sweet. Tien Yen chicken is served with nodding cake. The cake is coated with rice flour, rolled into big toe-sized rolls, the cake is clear, soft, flexible but not sticky.

And the last name is indispensable in Top 40 most famous and delicious Vietnamese traditional dishes, It’s a rolls. This is also one of the oldest dishes in Vietnamese folk dishes.

In the book Annam Chi Chi, there is also a note “In the real Korean New Year, bring rolls for each other”. So, rolls This dish is a popular dish in the royal court since the Tran Dynasty and if according to King Tran Nhan Tong, this dish is an old custom from the Annam Dynasty.

Rolls Made by coating thin rice flour into the crust, when the crust begins to stick, the filling includes minced meat, wood ear, shiitake mushrooms, and dried onions. Then roll the cake up, forming a rolls delicious, beautiful. When finished coating, rolls will be presented on a plate, sprinkled with dried onions, eaten with raw vegetables, pork rolls and fish sauce. Fish sauce rolls often mixed lighter and mixed with pickles, garlic, chili, pepper…

Nowadays, rolls is still a typical dish in the North, especially in Hanoi, in which, Thanh Tri roll cake is the most famous.

Fried spring rolls (The Central people call it “grilled ram” and the Southern people call it “spring rolls”) is a traditional dish of the Vietnamese people, often made on ancient occasions, or worshiping ancestors, especially on special occasions. Tet. Origin of fried spring rolls probably originated from Chinese cuisine, especially Hong Kong cuisine, but the dish fried spring rolls In Vietnam there were many differences.

Fried spring rolls Traditionally, it is a roll dish, with minced pork filling, mixed with vermicelli, mushrooms, wood ear… then rolled in rice paper rolls made from flour, then deep fried. Nowadays, there are many dishes fried spring rolls There are different variations, including seafood spring rolls with seafood filling (shrimp, crab, fish) with deep-fried breaded shell.

Fried spring rolls is considered a popular family dish, almost every family eats it fried spring rolls relatively often. Fried spring rolls can be eaten with rice or vermicelli, Southerners have “bun spring rolls”, eat vermicelli with spring rolls.

Grilled squid is made from the freshest squid of Ha Long Bay, so it is called the most famous delicious “Ha Long squid cake”.

Squid rolls of the waters of Quang Ninh is a dish made from squid fish (only squid apricot). The quality of Ha Long squid cake (crispy and chewy) is also due to the special processing techniques of the people of Ha Long city: the squid is pounded by hand, seasoned with a little broken pepper and fish sauce, molded into small flat, round pieces, fried, when cooked, puffed up like a donut, slightly yellow…

Quang noodles It’s not noodle soup, or fried noodles, but mixed noodles. Noodles are usually made from many different ingredients: shrimp, chicken, pork, snakehead fish, crab… There are also vegetarian noodles for vegetarians. Depending on who likes to eat, there will be a bowl of noodles like that.

When eating noodles, it is indispensable for grilled rice paper, green chili, lemon slices, roasted peanuts and a plate of raw vegetables (water spinach, banana buds, thinly sliced ​​young banana stems, basil, lettuce, lettuce…) .

To have food Trang Bang soup cake delicious, the first requirement is to have delicious noodles. Cake flour is made from delicious rice, soaked overnight to make the rice soft enough, then pureed, filtered, and steamed to form soft, flexible, and white noodles.

Banh Canh broth is stewed from pork bones, the most delicious is the tubular bone type. When boiling, skim off the foam and cook the fire carefully so that the water is clear and fragrant with the spices just eaten. This dish is a full blend of the fatty and sweet taste of meat, fragrant and chewy soup cake plus the sour, salty, and spicy taste of fish sauce…

nests It has a high nutritional effect, strengthens, strengthens, stimulates digestion, helps sedation, induces sleep, stops bleeding, cures cough, vomiting blood, dysentery. Salanganes’Nest (swallow’s nest) has a round or oval shape, curved semicircle, gray-white color, sometimes pink or red …

How to process bird’s nest: Soak the nest in cold water for 3-4 hours or hot water for 30 minutes to an hour. When you see that the drool fibers have been removed, pick them up (you can rub a little peanut oil), pick up all the feathers, rubbish, mountain moss and other dirt that is still attached. Salanganes’Nest can be processed into many delicious dishes such as: bird’s nest soup, bird’s nest soup…

Grilled chicken, which is a dish mentioned, feels extremely attractive. But Kon Plong grilled chicken is also considered as the top enchanting specialty of the Central Highlands.

This is the type of chicken raised in the village. To make food KonPlong Grilled Chicken, The chicken is cleaned, then pecked (in the fishing float) and then used a skewer from the anus to the head, put lemongrass (smashed), lemon leaves into the belly, sewn up. Then spread fried onions, soy sauce on the outside of the chicken and then grilled on a charcoal stove.

While baking, continue to stir fried onions and soy sauce. When eating, tear the chicken into pieces and season with chili salt. The grilled chicken dish is more flavorful when sipped with a strong cup of wine.

Ninh Binh mountain goat Wild animals can eat many kinds of natural plants, so the meat is firmer, fragrant with herbs, and is richer than other types of farmed goats. From goat food, it is processed into many unique dishes: goat blood soup, pan-fried, steamed with lemongrass and ginger, stir-fried with lemongrass and chili, stir-fried with rolls, re-goat, grilled goat, goat hot pot, goat curry, goat stewed with Chinese herbs, goat porridge…

In addition, many parts of goats are made into special dishes: goat thighs, goat ribs, goat legs, goat’s feet, goat’s pearls… eaten with clove leaves, apricot leaves, fig leaves, figs, cilantro, basil…

Broth of hot pot drop processed simply, not as sophisticated as the ingredients used to eat hot pot. Just add some tomato and diced chicken with cooking oil, season to taste and then bring the bone broth to a boil.

Enjoying hot pot drop has 2 ways: If you like simplicity, you can choose to enjoy dry hot pot, just put some vegetables, vermicelli; pick up some fish, meat, eggs, rice paper mixed with sauce; Hot pot with water is similar to dry eating, except that the apricot fish is dropped into the pot with the broth. So the name “hot pot” also comes from this stage.

If you are a foodie, you must have heard the name banh khot. Ingredients Khot cake is rice flour, but the preparation must be skillful. Flour more than cake flour will be dry and not chewy, while more water than cake flour will be pasty, not crispy. On the white background of the cake stands out the red color of peeled shrimp, the green color of finely chopped scallions, sometimes ground shrimp powder sprinkled on the surface of the cake.

The dipping sauce used for banh khot is sweet and sour fish sauce that is just right for diners. The cake is served with papaya, shredded carrots soaked in sugar vinegar, and salad vegetables, basil, coriander, perilla… making the dish more flavorful.

Hue cake is a mix of colors. It is the golden color of the crust with a little turmeric powder, the white color of the round sprouts, the red color of shrimp, the gray-brown color of fresh mushrooms. The dish is also mixed between the ivory color of a few slices of pork belly or minced meat, the bright yellow color of chicken eggs, the green color of the pilgrim leaves. All wrapped up in a round cake that fits on a small plate, when eaten, it comes with raw vegetables.

Banh Khoai dipping sauce is made from soy sauce as the main ingredient. The taste of the bowl of broth in the banh khot dish is said to account for 50% of the deliciousness of the dish. It is a combination of the salty taste of soy sauce, the fatty taste of minced anchor liver, the sweetness of sugar, the fleshy taste of crushed roasted peanuts…

If Chau Doc is famous for vermicelli, Soc Trang cuisine calls it vermicelli noodle soup, then My Tho noodle soup is the most famous specialty of Tien Giang and a dish that anyone coming to the West will easily encounter in any place. any restaurant. My Tho noodle soup different from Chinese noodles, Nam Vang noodles, Northern pho, Hue beef noodles… in that they are not eaten with vinegar and vegetables, but with bean sprouts, shallots, lemons, chili, and soy sauce.

The best noodle soup must be the type made with Go Cat rice (specialties such as incense and fragrant incense). Basically, the sweetness of the broth is carefully stewed from the bones of the tubers, grilled meat and dried squid, and some typical ingredients and spices. My Tho noodle soup does not have shrimp and quail eggs like Nam Vang noodle soup, but only noodles with heart, noodles with ribs or lean meat coming to the top.

High floor is a typical dish of Hoi An and Quang Nam, ranked 4th in the 40 best dishes of Vietnamese cuisine by CNN. High floor is a noodle dish with large fibers, similar to udon noodles, but mixed noodles, with a filling consisting of raw vegetables, grilled pork and especially crispy fried skin. The birth history of Cao Lau is unknown, but the strange thing is that people say high floor originated from the Chinese, and the Chinese do not accept this dish originating from them.

According to legend, the subtlety of high floor Noodles are made from rice flour soaked in wood ash water from Cu Lao Cham, while rice mill water must be taken from Ba Le well of the Cham people. But maybe it’s just a word of mouth to make the dish more attractive because the way is too picky and complicated.

Great-grandchildren like a mussel but smaller. To get the cut meat, first wash it thoroughly, bring the water to a boil, then pour it in, beat it with chopsticks to separate the intestines from the shell, then treat (like rice) to remove the intestines.

Particularly for boiling water to settle, filter to cook soup or porridge. Usually, great-grandchildren cook soup with young jackfruit and spinach. In addition to cooking soup, cooking porridge can be made into a great stir-fry dish.

Rice noodle is another typical dish in Vietnamese cuisine, which if using the English name would also be called “noodle”. Rice noodle In Vietnam, there is also a way to make it similar to pho, which is made from rice, but the noodles are rounder and faster to sour. Regarding the origin, rice noodle It was also born long before pho, which is considered to have been born from the Ly-Tran dynasties. Rice noodle in Vietnam is somewhat similar to noodles in China, Udon noodles from Japan, and Khanom chin from Thailand, so it can be considered that East Asian “noodle” dishes have the same origin and influence each other. The country transforms itself into its own national dishes.

Dish rice noodle Vietnam is very diverse. Yarns rice noodle there are vermicelli, vermicelli, and vermicelli. Types of dishes rice noodle There are water vermicelli, mixed vermicelli, and vermicelli. Dishes rice noodle Popular in Vietnam are vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, grilled meat… Of which, the most famous and delicious are bun cha and bun bo Hue.

• Bun cha: This is a specialty dish of Hanoi and Northern Vietnam, with the same popularity as pho. If pho is chosen as the representative dish of Vietnamese cuisine, then bun cha is the dish that is most appreciated by many magazines and culinary experts, considered the best dish in Vietnam. Bun cha is a vermicelli dish served with grilled pork rolls (usually minced or pork patties), grilled on a charcoal grill to bring up the aroma, served with dipping sauce and raw vegetables. Recently, former US President Obama and an American culinary expert came to eat bun cha in Hanoi, making bun cha even more famous.
• Bun Bo Hue: It is a typical dish of “the ancient capital” of Hue. Bun bo Hue is a vermicelli noodle dish, different from beef vermicelli in the North, usually with a sweeter broth, and not only beef but also pork leg, sprouts, blood… Another famous beef noodle soup , which is Southern beef noodle soup.
• Bun thang It is a sophisticated and elaborate dish, so it is usually only present in the hearty parties of Hanoians. Bun thang broth is cooked from chicken broth, pork bones, when boiled, the foam is continuously removed to make the water clear, then dropped into a string of dried shrimp. Thinly sliced ​​omelette, soft white spring rolls are also sliced.
• Fish noodle bowl, In addition to spring onions, fresh dill vegetables, it can also be served with green vegetables, chrysanthemums or vegetables that need to be dotted with a smooth, yellow layer of fish roe to make the vermicelli bowl more attractive.
• Bun chopsticks In Nam Dinh there is a difference. The noodles are about the size of a chopstick, soft but firm, not mushy. Nam Dinh chopsticks vermicelli combined with crab sauce has a strong sweet taste, slightly sour broth, and smells like field crab. Crab noodle soup is always served with vegetables, whatever season it is… adding flavor to the bowl of vermicelli.

The reason they are called armpit pigs is because they have a very small weight and appearance, only about 10-20 kg, so people can put them in bags, carry them around, even carry them under their armpits for convenience and name. The “armpit” pig or “badger” is derived from that. This pig has very good endurance, they find tubers and roots of forest trees and chew on leaves to be able to live. Because of eating plants, they are slow to grow, so their meat is very delicious, almost no fat, even a piece of fat is not sick.

Pig “stealing armpit” (some places called badger pig) is a specialty pig found only in the highlands and most abundant in Lai Chau. This breed of pigs has a very good endurance, they find tubers, roots and forest leaves to eat. Newborn piglets can run and jump, only follow their parents for a few days and then separate. Due to eating natural plants and slow growth, each pig is about 10 to 15 kg, but the pork belly is very delicious, becoming a specialty that attracts diners.

Not really as famous as the above dishes, but grilled chopped fish was ranked 2nd by the famous CNN newspaper in the list of 40 most delicious dishes in Vietnamese cuisine. Nowadays, grilled chopped fish no longer popular but grilled chopped fish used to be street food, for wealthy families in big cities.

Grilled chopped fish It is a dish made from fish, similar to pork roll, but instead of pork with fish. Dish grilled chopped fish the most famous is Cha Ca La Vong. Source Cha Ca La Vong originated from Hanoi during the Indochina period. At that time, there was a family of the Doan family at 14 Hang Son who married the De Tham insurgent army at their house, often making a delicious fish cake to treat the insurgents. After that, De Tham and the insurgent helped the owner to open a row grilled chopped fish both for the homeowner to earn a living, and to serve as a meeting place for the army. In the restaurant, there is always a statue of Mr. La Vong – Khuong Tu Nha bent down to fish, implying that a talented person is waiting for an opportunity. The restaurant’s dish became famous, called Cha Ca La Vong.

Cha Ca La Vong has a rather sophisticated way of doing it. The fish used is usually fresh lentils, sweet, aromatic, and low in bone. The fish is filtered by slicing from the sides, then marinated with esoteric spices with galangal, turmeric, batch, pepper, fish sauce… The fish must be soaked for two hours, then grilled on a pink fire, turning the hands to make sure the sides are equally golden. After baking, put the rolls in the fat pan again, stir in the boiling fat, when fragrant, cut the dill and herbs, stir well, mix. Because of the sophisticated way to do it, Cha Ca La Vong used to be a gift for well-to-do families. Now, Cha Ca La Vong is still a famous dish in Hanoi.

Ingredients to make Cakes is plain rice soaked for about 6 to 8 hours and then ground into a thin powder. Pour cake can using a large round terracotta oven, on top is a cake mold with round holes, about 8-16 holes; furnace body to store embers. Apply a layer of grease to each mold, then cover the mold, wait until it is very hot before pouring the dough. The first batch is used for furnace testing and mold coating.

People use a metal pry to take the cake out of the mold. When the top of the cake is spongy and dry, the edges shrink and peel off, the cake is cooked and can be eaten. Banh can served hot with sweet and sour fish sauce, served with raw vegetables, deep-fried bread.

Eel meat after cleaning will be stir-fried with turmeric, chili, and ground pepper. The broth is made from pork, beef, fish and eel bones. Especially indispensable onion toothpick – onion only in Nghe An, Ha Tinh.

Eel soup Usually served with bread or banh chung (like banh cuon but it is not rolled and has no filling). The cake is thinly coated, without filling. Then cut into bite-sized pieces.

Banh beo is a very popular cake in the Central region, in addition, it is also popular in the South of Vietnam. Banh beo has become a beauty in the culinary culture of Vietnamese people for generations.

Flour poured banh beo so that it is clever to make the cake very thin and shaped like a duckweed wing and then put it in the maze (20 cups each) and steam it (steam in a water bath). When the cake is cooked, add seasoning on top. Delicious banh beo is thanks to the shrimp lice and especially the special dipping sauce. Fish sauce is mixed with fat, sugar, garlic, chili and cooked from fresh shrimp, so it has a sweet and fatty taste. When eating banh beo, do not use chopsticks but with thin bamboo sticks like a small paddle.

Origin of the dish Noodle Soup started around the beginning of the 20th century, in Hanoi and Nam Dinh. These are also two locations with type Noodle Soup the most delicious and famous traditions: Hanoi pho , and Nam Dinh beef noodle soup.

General characteristics of Noodle Soup it’s a dish made from noodle soup, with soup, served with beef or chicken and spices like onions.

• Pho noodle: is a kind of noodle made from rice, white, flat, big
• Broth: This is considered the quintessence of the dish Noodle Soup, with sophisticated and meticulous processing. The characteristic of the broth is simmered bone, combined with many spices such as ginger, water onion; Some places also combine cardamom, star anise, cloves, and ginseng. By dish Noodle Soup Traditionally, the broth cannot be without oxtail.
• Meat: Pho has two main types of pho, beef pho and chicken noodle soup, in which beef pho is the first traditional type of pho. With beef noodle soup, there are a number of popular methods of making beef, such as rare beef, cooked beef, and rare beef with meats that are encrusted, dandruff, and tendon.
• Spices: The common seasonings accompanying pho are onion, lemon, vinegar, pepper, fish sauce, chili…

Originating in the North, Noodle Soup has become a popular dish of Vietnamese people in Indochina until now. This is a very special dish of Vietnam and is still popular in Vietnam today. We can find stores Noodle Soup famous heirloom, chain restaurant Noodle Soup modern or popular noodle-pho shops in all parts of the country. Therefore, Noodle Soup is considered the “national soul” dish, representing Vietnamese cuisine and leading in the world top The most famous and delicious Vietnamese traditional food.

When it comes to Quang Ngai, you think of Song Tra. Indeed, what does Tra River have that impress you so much? That is a question with only one answer. Long ago, river goby has been considered an indispensable dish in the meals of the people of Quang Ngai. Especially in cold weather, goby dish becomes very special. The taste is both mildly spicy, both the sweetness of the fish, and the fatty taste of the oil when it’s dry, no matter how much rice you eat, it’s not enough.

That’s why braised goby in Tra River became famous since then. After that, every occasion when relatives from different regions visit Quang Ngai, they will be given some braised gobies ready to eat.

Sand goby in Tra river There are many types, from small, pale yellow, little finger-sized sand goby to large, large goby, and dark purple-bodied grouper like sea grouper (also known as goby. charcoal) mushy meat. Goby cleaned, marinated with delicious fish sauce, pepper, colored water… for about ten minutes. Then pour delicious fish sauce into the cauldron (cooking pot) so that it is just right and cook it until it’s cooked.

Dish burnt rice Attracting diners include: burnt rice, beef or heart, stir-fried pork kidney with vegetables such as onions, mushrooms, carrots, tomatoes and accompanying dipping sauces. To make rice delicious, people use fragrant sticky rice, round and clear rice grains. When cooking, it is best to put it in a cast iron pot and use charcoal.

After taking out the burnt rice, it must be exposed to natural sunlight for two or three days, then it will be crispy when eaten. Pieces of burnt rice are dipped with a sauce that compares to the taste of fish sauce, onion fat, shrimp paste (cotton rub) or sticky rice sauce.

Grilled chopped fish including steamed and fried spring rolls (fried rolls have 2 types: large cakes and small balls put into the broth) attractive to diners by its “gentle”, easy-to-digest, and delicious taste. Delicious fish cakes must be made from termite fish, fresh nettle fish, bottle fish, mackerel … remove the meat and grind it thoroughly to make it tough and smooth.

Delicious fish cake is also not fishy, ​​fragrant, spicy and sweet with the sweetness of fish… Broth of noodle bowl is the water cooked from the bones and head of the fish after the minced meat has been sliced. This fish water is sweet and fragrant with the taste of fish and is light on the stomach. The pot of water adds a layer of brake oil with cashews to have a beautiful color.

Dubbed “the best sandwich in the world”, bread also honored to be ranked in Top 10 most famous and delicious Vietnamese traditional dishes.

Originating from the bread brought by France, the Vietnamese cut the loaves of bread and stuffed it with many different fillings, creating a typical Vietnamese bread, different from French bread, which used to slice and eat with buttermilk. Core bread very diverse: pork rolls, pork rolls, grilled pork, omelettes, sausages, sausages… however, the most famous is bread pate filling. Pâté is a pureed dish made from heated pork liver, when sandwiched with bread, it is often accompanied by raw vegetables.

Bread in Vietnam is very diverse, can be sandwiched with many different types of fillings, so each row of bread may have a different recipe and taste. Bread Tam Tam is a cake with a mixture of many different types of fillings. Due to the low cost, bread often sold in the street or some shops, suitable for all classes.

Dried buffalo meat is a dish formed when the ethnic minorities slaughter buffalo, if not eaten, the buffalo meat is seasoned and put on the stove to dry. How to make dried buffalo meat and beef is also quite simple. Large pieces of meat are marinated with salt, mixed with typical spices such as ginger, mac Khen, gac, chili …

After marinating, the pieces of meat are dried to shrink, then water-bathed, and continue to dry on the stove until completely dry.