Traditional dishes are prepared as they were decades ago, using local ingredients and time-honored methods. For first-timers, sticking to the familiar is safe, but for adventurous foodies, much more awaits. Forget the usual dishes for a moment. Vietnam is a country where creativity and inventiveness shine in every meal.
Pho, the iconic national dish, is a must-try for its authenticity. But beyond it lies a wealth of unique flavors waiting to be discovered. When touring Vietnam, it’s worth taking the time to tuck into the food, whether at the unassuming stalls or restaurants (CAMBODIAN FOOD GUIDE).
The quintessential tastes of Vietnam balance spiciness, sourness, sweetness, and a hint of saltiness, all complemented by fresh herbs. Crisp salads accompany meals even at street stalls. Simply put, Vietnamese food is not only delicious but also fresh and healthy.
Vietnamese Rice Rolls
The famed and widely known Vietnamese Rice
Rolls have captured attention around the world. At the heart of these rolls are
the rice sheets. Thin, soft, and surprisingly versatile, rice sheets in Vietnam
are used in many ways.
They are used as a base, topped with
vegetables and herbs, then wrapped and fried quickly for a crispy outer layer,
while keeping the vegetables at the right texture. Or just a few bean sprouts,
lightly seasoned and fried, creating a thin, crispy omelette or oblong crispy
pancakes. Nothing fancy, yet the crunch of the fried rice sheet combined with
the freshness of the sprouts is irresistible. Light, fragrant, and satisfyingly
crisp.
There is also the Vietnamese Rice Paper
Pizza, a street snack where a sheet of rice paper is grilled over charcoal
until crisp, then topped with ingredients like beaten egg, minced meat, dried
shrimp, scallions, and chili sauce. The result is smoky, crunchy, and
delicious.
Another must-try is the Rice Sheet Salad. Rice sheets are cut into strips and tossed with dried shrimp, quail eggs, green mango, herbs, chili, and tangy tamarind sauce. Chewy, soft, crunchy, and spicy, it’s a simple yet unique example of Vietnamese food.
Steamed Vietnamese Fish
Vietnam’s coastal location means fresh
seafood is available everywhere. It is used liberally in Vietnamese dishes,
such as lightly steamed oysters, served with herbs, lime, and the famous
Vietnamese chili dip. The highlight is the various types of Steamed Vietnamese
Fish (STEAMED FISH RECIPE).
The popular ones include Cá Hấp, a plain
steamed fish with ginger, scallions, and herbs. There’s Cá Hấp Xì Dầu, steamed
with soy sauce, garlic, and scallions. Cá Hấp Sả is steamed with lemongrass and
chili. Another favorite is Cá Hấp Nấm, steamed with mushrooms.
What shines through in all these dishes is
the combination of fresh herbs, either cooked with the fish or piled on top.
The tastes -spiciness, sourness, sweetness, or a touch of saltiness. Either appear
individually or in combination, blending with the tender fish, highlighting the
freshness and natural taste of Vietnamese seafood.
Sugarcane
Prawns
One of the classics of Vietnamese food is Sugarcane Prawns, known locally as Chạo
Tôm. They stand out on dining tables like little lollipops. Batons of shaved
sugarcane are topped with minced fresh prawns (sometimes mixed with pork fat).
The mixture is seasoned with garlic, fish sauce, and spices, then molded around
the stick and either steamed or grilled.
Soft and tender
for the pure prawn version, smoky and mildly charred on the outside, they carry
a subtle sweetness from the sugarcane. Sugarcane prawns may be eaten on their
own. They are also paired with rice paper, vermicelli, herbs, and the classic nước
chấm dipping sauce, or fresh salads.
Sugarcane prawns are not just a classic but a signature Vietnamese delicacy. Admired for their creativity and appreciated for the balance of sweet, savoury, and aromatic tastes that define Vietnamese cooking.
Fried Zucchini Blossoms
Though not so common as Vietnamese street
food, fried zucchini blossoms are listed on the menu of restaurants. These
fried blossoms, also called zucchini flowers, are simply mouth-popping. Zucchini Blossoms are dipped in a lightly
seasoned batter, fried until the outer layer is crispy and crunchy, while the
inside remains soft.
Plated in a simple style, they are served with either a light chili-garlic-sweet-salty dip or a thick, home-style chili sauce. Fried zucchini blossoms are classic, either as a starter, an appetizer, or as a tasty accompaniment to a rice meal.
Crispy Fried Anchovies
Crispy fried anchovies, known as Cá cơm
chiên giòn, usually make their appearance in restaurants. Small anchovies are
lightly seasoned and deep-fried until crunchy, served on a small plate. They
can also be tossed with garlic, chili, or peanuts to add extra flavor, yet the
main highlight is still the anchovies.
Cripsy fried anchovies pop up at the dining table while waiting for the rest of the dishes. Nibbled on for their salty, slightly savory taste, they can also be eaten with rice and other dishes. They can be addictive and easily finished, making them a true appetizer. Even without the rest of the dishes, fried anchovies with rice is simply satisfying and fulfilling.
Vietnamese
Sticky Rice Cakes
Arriving as a square piece wrapped in green dong leaves but sliced for easy
serving is Vietnamese Sticky Rice Cake, or Bánh Chưng. Made from glutinous
rice, mung beans, and pork belly, it is boiled or steamed until firm and
aromatic. The square shape represents the Earth, while the round version, Bánh
Tét, symbolizes the sky. Both carrying ancient meanings rooted in Vietnamese
folklore about gratitude to ancestors.
Although mainly prepared during the Vietnamese Lunar New Year, sticky rice cake is also available in selected restaurants that feature traditional Vietnamese dishes. Filled with pork and mung beans, it is eaten warm and paired with pickled shallots or vegetables. It is a hearty, filling dish, and even one slice can be heavy, so it’s best ordered for sharing to avoid wastage.
Vietnamese Desserts
The
profoundness of Vietnamese desserts cannot be overstated. Between modern
desserts and typical ones, the best choices are the home-style versions, even
when available in buffets. They ooze with a delight that is hard to resist.
Choices are quite substantial for the banana leaf or palm leaf-wrapped
desserts, ranging from Bánh Bột Nếp Ngọt, Bánh Tét Ngọt, Bánh Chưng Ngọt, and Bánh
Ít.
They are made with ingredients such as sticky rice flour, coconut milk, mung beans, coconut, or banana, and palm sugar or white sugar, all steamed. These Vietnamese desserts are also available as street food, sticky, gooey, sweet, and creamy, with the natural aroma of the leaves. At buffets, they are part of the spread, alongside both sweet and savory desserts.
