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You are here: Home »  Vietnam popular specialities »  Vietnamese foods

Banh chung (Sticky Rice Cake)

A traditional dish considered an essential element of the Tet, one of the most popular holidays in Vietnam.

Banh Cuon (Rice Flour Steamed rolls)

Banh Cuon looks like a soft spring roll, with ground pork, minced wood ear mushroom, and onions and eaten with Vietnamese ham (cha lua), steamed beansprouts, and cucumbers.

Banh Khot (Vung Tau circle crepe)

Banh Khot is the fried-style rather than steamed. The crisp rims of the greasy coconut-scented shells segued to creamy custardy middles and chewy bottoms.

Banh Tom (Crispy shrimp pastry)

Banh Tom is fried pastry topped with the little red shrimp imbedded on the crust. The red shrimps are covered with wheat flour, potato and shrimp patties.

Bun Bo Hue (Hue Beef Noodle Soup)

A bowl of noodles with white noodles, pieces of pig's trotters… will make unique impression about Hue cuisine.

Bun Cha (Grilled Chopped Meat And Vermicelli)

A combination of several ingredients: lemongrass grilled pork meatballs, lemongrass grilled pork, rice vermicelli and sometimes eggroll.

Canh Chua Ca (Sour Fish Soup)

Canh Chua Ca blends a natural fresh sour taste with the vegetables and fruits in the soup, it goes very well with steamed rice, a staple on the Vietnamese table.

Hu Tieu

The noodles in a bowl of Hu Tieu can be chewy clear tapioca noodles, opaque white rice noodles with the toppings including boneless pork, pork ribs, pork offal, shrimp, squid, wonton dumplings, fried

Nem (Fried Spring Roll)

A roll consists of thinly chopped vegetables such as turnip, yam, cabbage or bean sprouts. The most interesting part in Nem Ran recipe is that it varies on different families and also different region

Pho

Traditionally a northern Vietnamese breakfast specialty. It is a fantastic magic in the mixture between the bitter greens and the sweet-and-sour broth, with noodles and meat playing their key role.

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