The vibrant and diverse food culture of Vietnam is a reflection of its history, geography, and climate. With influences from China, France, and neighboring Southeast Asian countries, Vietnamese dishes boast a unique blend of flavors, techniques, and ingredients.
From the bustling streets of Hanoi in the north to the vibrant city of Ho Chi Minh in the south, each region in Vietnam has its own distinct culinary traditions. The northern region is known for its simplicity in cooking, while the central region is renowned for its spicy and generous use of herbs. In contrast, southern Vietnamese dishes leans towards a sweeter taste with the influence of Khmer and Chinese cuisines.
In this article, we’ll take you on a culinary journey through Vietnam to explore some of the most delicious and iconic dishes from the northern, central, and southern regions.
The Enchanting Flavors of Traditional Dishes in Vietnam
Top 10 Vietnamese dishes to try
Pho – Traditional Vietnamese Noodle Soup
No list of Vietnamese dishes would be complete without mentioning pho. Considered the national dish of Vietnam, pho is a must-try for any visitor to the country. This flavorful noodle soup originated in the north but can now be found all over the country.
Pho typically consists of rice noodles, thinly sliced beef or chicken, and a flavorful broth made from simmering bones, herbs, and spices for hours. It is commonly served with a side of fresh herbs, lime wedges, and chili peppers for diners to add according to their preference.
The History of Pho
While the origins of pho are not entirely clear, it is believed to have started as a street food in Hanoi in the late 19th century. The name “pho” is said to have been derived from the French dish “pot-au-feu,” which was introduced to Vietnam during the colonial period.
Pho gained popularity in the early 20th century and has continued to evolve over the years. In the 1950s, the dish was popularized in the south of Vietnam, and during the Vietnam War, refugees brought it to other parts of the world, making it a global phenomenon.
How to Eat Pho
Pho is typically eaten for breakfast in Vietnam, but you can find it being served all day at street food stalls and restaurants. The key to enjoying a bowl of pho is to take your time and savor each spoonful.
When eating pho, start by adding in herbs and other toppings into the soup to infuse it with flavor. Then, use chopsticks to pick up the noodles and meat, and use a spoon to sip the broth. Don’t be afraid to slurp – it’s considered a compliment to the chef!
Banh Mi – Vietnamese Sandwich
Banh mi, which translates to “wheat bread,” is a staple in Vietnamese dishes. It is a fusion of French and Vietnamese flavors, with a crusty baguette filled with various fillings such as meat, vegetables, and condiments.
The Evolution of Banh Mi
Banh mi originated during the French colonial period when the Vietnamese adapted the French baguette and made it their own. However, it wasn’t until the 1950s that banh mi started to evolve into its current form with the addition of local ingredients and flavors.
The most common filling for banh mi is pork, usually grilled or barbecued, but there are also variations with chicken, beef, or even fish. In recent years, banh mi has gained global popularity and has been reinvented with various fillings to cater to different tastes.
What Makes a Good Banh Mi?
The secret to a delicious banh mi lies in the quality of the ingredients. A good baguette should be crispy on the outside and soft on the inside, while the fillings should be fresh and flavorful. The perfect banh mi should also have a balance of textures – crunchy from the vegetables and creamy from the sauces.
In Vietnam, banh mi is often eaten as a quick breakfast or snack, but it can also be enjoyed as a meal with a side of pickled vegetables or a cup of Vietnamese iced coffee.
Goi Cuon – Vietnamese Spring Rolls
Goi cuon, also known as summer rolls, are popular throughout Vietnam and the rest of Southeast Asia. These fresh and healthy spring rolls are made by wrapping rice paper sheets around a filling of vegetables, herbs, and cooked protein.
The Origins of Goi Cuon
Goi cuon has its roots in central Vietnam, where they were traditionally made with boiled pork and shrimp, along with local herbs and vegetables. However, with the increasing popularity of vegetarian and vegan options, goi cuon fillings now include tofu, mushrooms, and other plant-based ingredients.
How to Make Goi Cuon
To make goi cuon, start by preparing all your ingredients and set them out on a plate for easy assembly. Dip a sheet of rice paper into warm water until it softens, then place it on a clean surface. Add a few pieces of each ingredient onto the bottom third of the rice paper, leaving some space on either side.
Next, fold the sides of the rice paper over the filling, then roll tightly, making sure to tuck in the edges. Repeat until you’ve used up all your ingredients, and serve with a dipping sauce of your choice.
Bun Cha – Grilled Pork with Vermicelli Noodles
Bun cha is a popular dish in Hanoi and is often considered the city’s signature dish. It consists of grilled pork, vermicelli noodles, fresh herbs, and a dipping sauce.
The History of Bun Cha
Bun cha has been around for centuries, but its popularity surged in the early 20th century during the French colonial period. It was originally a street food that catered to workers and laborers, but it has now become a staple dish in many Vietnamese households.
How to Enjoy Bun Cha
To enjoy bun cha, mix the grilled pork with the noodles and herbs, then dip each bite into the sauce before eating. The combination of sweet and salty flavors from the meat and tangy flavors from the sauce make this dish a delicious and satisfying meal.
Com Tam – Broken Rice with Grilled Pork Chop
Com tam, which translates to “broken rice,” is a popular dish in southern Vietnam, particularly in Ho Chi Minh City. It consists of broken rice mixed with various toppings and served with a side of soup and pickled vegetables.
The Origins of Com Tam
Broken rice was once considered a poor man’s food as it was the leftover grains from damaged rice bags. However, it has now become a beloved dish among locals and tourists alike.
Com tam is said to have originated in Saigon (now Ho Chi Minh City) where it was first sold as street food by vendors who collected the broken rice from the market. Today, you can find com tam being served at street food stalls, restaurants, and even high-end eateries.
What Makes Com Tam Special?
What sets com tam apart from other rice dishes is the texture of the broken rice, which is softer and more moist than regular rice. It also has a slightly nutty flavor, making it a perfect accompaniment to the flavorful toppings, such as grilled pork chop, fried egg, and pickled vegetables.
Bun Bo Hue – Spicy Beef Noodle Soup
While pho is often seen as the king of noodle soups, bun bo Hue holds a special place in the hearts of central Vietnamese people. This hearty and spicy soup is made with beef, lemongrass, and shrimp paste and is named after the city of Hue.
The History of Bun Bo Hue
Bun bo Hue was first created by the royal chefs in the city of Hue, where it was served to the emperors of the Nguyen Dynasty. However, it has now become a popular dish among locals and tourists alike, and variations of the soup can be found all over Vietnam.
How to Eat Bun Bo Hue
Bun bo Hue is typically served with thick round noodles, beef shank, and pork knuckle. It also includes a variety of herbs, vegetables, and spices, which give it its unique spicy and tangy flavor. Customize your bowl with additional toppings such as blood sausage, pork rolls, or fried tofu for a more filling meal.
Ca Kho To – Caramelized Fish in Clay Pot
Ca kho to, or caramelized fish in a clay pot, is a traditional Vietnamese dishes that is often served during special occasions and family gatherings. It consists of catfish or snakehead fish cooked in a clay pot with a caramel sauce, along with various herbs and spices.
The Origins of Ca Kho To
Ca kho to originated in southern Vietnam and has been a staple dish in many households for centuries. While it used to be a way to preserve fish before refrigeration, it has now become a delicious and sought-after dish in restaurants all over the country.
Tips for Making Perfect Ca Kho To
The key to a good ca kho is the caramel sauce, which gives the dish its sweet and savory flavor. To make the sauce, start by caramelizing sugar in a pot, then add fish sauce, water, and other seasonings to create a flavorful broth. The fish is then added to the pot and simmered until tender.
The dish is traditionally served with steamed white rice, and the clay pot not only adds flavor but also keeps the fish warm throughout the meal.
Banh Xeo – Vietnamese Savory Pancake
Banh xeo, which translates to “sizzling cake,” is a popular street food in Vietnam. These savory pancakes are made from rice flour, turmeric, and coconut milk, with various fillings such as pork, shrimp, and bean sprouts.
The History of Banh Xeo
Banh xeo originated in central Vietnam, where it was served as a royal dish during the Nguyen Dynasty. It gained popularity as a street food in the 1950s and is now enjoyed all over the country.
How to Eat Banh Xeo
To enjoy banh xeo, start by breaking off a piece of the crispy pancake using chopsticks or your hands. Then wrap it in a lettuce leaf along with some herbs and dip it into a sweet and sour fish sauce for a burst of flavor. Banh xeo is often eaten as a snack or appetizer, but you can also make a meal out of it by pairing it with rice and other Vietnamese dishes.
Bo Luc Lac – Shaking Beef
Bo luc lac, also known as “shaking beef,” is a popular dish in southern Vietnam, particularly in Ho Chi Minh City. It consists of tender cubes of marinated beef that are cooked in a wok until just browned on the outside and still juicy on the inside.
The Origins of Bo Luc Lac
Bo luc lac has its roots in Chinese cuisine, but it has evolved over the years with the addition of Vietnamese flavors and techniques. The unique name of this dish comes from the shaking motion used to cook the beef in a hot wok.
Tips for Making Perfect Bo Luc Lac
The secret to tender and flavorful bo luc lac lies in the marinade. Typically, the beef is marinated in a mixture of garlic, soy sauce, oyster sauce, and spices for at least an hour before cooking. The dish is often served with a side of rice and vegetables, making it a complete and satisfying meal.
Cha Ca Thang Long – Hanoi-Style Turmeric Fish with Dill
Cha ca Thang Long is another iconic dish from Hanoi that has captured the hearts (and taste buds) of many visitors to the city. It consists of tender white fish marinated in turmeric and cooked with fragrant dill and scallions.
The History of Cha Ca Thang Long
Cha ca Thang Long has been around for over a century and is named after the street in Hanoi where it originated. Traditionally, this dish was made using local snakehead fish, but now it is commonly made with catfish or basa fish.
How to Make Cha Ca Thang Long
To make cha ca Thang Long, start by marinating the fish with turmeric, garlic, and other seasonings. Then, heat up a pan and cook the fish until golden brown. Add in dill and scallions and continue cooking until the herbs are wilted and fragrant.
The dish is typically served with vermicelli noodles, fresh herbs, and a side of peanut sauce. Combine all the elements in a bowl and mix well to enjoy the full range of flavors and textures that make cha ca Thang Long so special.
Conclusion
Vietnamese dishes is a reflection of the country’s diverse culture, history, and landscape. From the northern region’s simple yet flavorful dishes to the spicy and sweet flavors of the south, each bite tells a story and takes you on a journey through Vietnam.
With this article as your guide, we hope you’ll be inspired to try some of these delicious Vietnamese dishes on your next culinary adventure. Whether it’s a bowl of pho, a banh mi sandwich, or a sizzling plate of bo luc lac, each dish is sure to leave you wanting more. So, grab your chopsticks and get ready for a mouth-watering experience in Vietnam!
