Vietnamese food is distinct and unforgettable. The cuisine relies on a
balance of salty, sweet, sour and hot flavours, achieved through use of
nuoc mam,
a fermented fish sauce, cane sugar, the juice of kalamansi citrus fruit
or tamarind and chilli peppers. Dishes use plenty of fresh herbs but
tend not to be overly spicy, as chilli sauces are served separately.
1. Vietnamese Noodle Soup (Pho)
Pronounced ‘Fu’ as in Furby this scrumptious noodle dish is
synonymous with Vietnamese food. It is also everywhere; from the moment
you step foot in Vietnam to the second you leave. From breakfast tables
to the curbside. Pho is easily Vietnam’s most common street food, found
day through to night, locals hunker down on tiny plastic chairs to slurp
Pho at tiny plastic tables. Slightly bizarre but truly unique. Pho
generally comes as Beef (Pho Bo) or chicken (Pho Ga) served in
coinciding broth over flat rice noodles and flavourings of herbs.
Optional garnish of sliced red chillies, squeeze of lime, bean sprouts,
holy basil and cilantro. Shloop. Pho makes the base of endless numbers
of soups in Vietnam.
2. Summer Rolls / Fried Spring Rolls (Goi Cuon / Nem Ran)
Sorry to bunch these two together. First is the Summer Roll (fresh
spring roll or Salad Roll) which, when matched with the right dip, is
hard to beat. Easily my favourite Vietnamese food snack which is
unusual. Not only are they healthy but summer rolls come packed with
fresh greens. Traditionally tightly wrapped in a thin rice paper and
include ingredients of vermicelli (rice) noodles, fresh herbs, and
choice of meat (fresh prawns please). While sauces vary a phenomenal
favourite is the peanut sauce (Nuoc Leo). Summer rolls also come
meatless / vegetarian. Fried spring rolls need less of an introduction;
meat and veg rolled in rice paper before deep frying to crisp. An
unhealthy alternative to summer rolls. Both are found in most Vietnamese
food menus.
3. Baguettes (Banh Mi)
Obvious colonial French influences? Banh mi is another of Vietnam’s
staple street foods generally found sold at small, street side
stalls. As with all baguettes you can put pretty much anything in them.
That being said with the Vietnamese Banh Mi I generally find a set
filling. A filling of a pork liver pate, Vietnamese sausage (Boiled
Pork, Cha Lua), shredded radish and carrot, cuts of cucumber and
squeezes of mayonnaise and the all important chilli. Makes for a hearty
feed following days of soup and vegetables
4. Grilled Pork (Thit Nuong)
Marinated pork, grilled roadside, over smoking charcoals. For fellow
barbecue lovers Thit Nuong is the one street food hard to resist. While
perfect eaten skewered as a quick, meaty snack; Thit Nuong is also found
in many of my favourite Vietnamese foods. Stuffed in a baguette (Thit
Xien Banh Mi), wrapped in spring rolls (Banh Uot Thir Nuong) and the
Vietnamese favourite topping noodles (Bun Thit Nuong).
5. Crepe Wrap (Banh Xeo)
Again with obvious French influences Banh Xeo is a crisp, savoury
crepe which often comes served stuffed with cooked meats, bean sprouts
and fresh herbs. As a start. This stuffed crepes is then wrapped again
in sheets of lettuce with optional added garnishing of basil, mint and
mustard leaves. Stuff into face. Banh Xeo tends to come with a sweet,
sour, salty and hot side dip (Nuoc Cham).
6. Beef on Rice Noodles (Bun Bo Nam Bo)
Thailand is severely lacking in Beef dishes meaning arrivals to
Vietnam has my hankering for Bun Bo Nam Bo. Tender slivers of grilled,
sliced beef on a bed of fresh vermicelli noodles topped with peanuts and
fresh Vietnamese herbs. Seriously delicious. Again, Bun Bo Nam Bo comes
served with a side dish of Nuoc Cham a popular Vietnamese sweet, sour,
salty and hot dipping (or pouring) sauce with carrot, unripe papaya and
chillies. Refreshingly soupless.
7. Pork on Thick Noodles (Cao Lau)
I think Cao Lau is the perfect example for diversity in Vietnamese
food. This iconic dish originates from the old trading port of Hoi An
and while probably better suited to Ramen Restaurants of Japan (think
Chashu Men) it is distinctly Vietnamese. Thick wheat noodles topped with
juicy slabs of pork served drenched in a thin pork and herb infused
broth. Plenty of Vietnamese greens, bean sprouts, peanuts and often a
side of light prawn crackers. Superb.
8. Chicken on Sticky Rice (Xoi Ga)
While sticky rice is common throughout Asia – in Vietnam they make a
meal of it. Instead of nibbled on the side Vietnamese sticky rice is
served as the main course Xoi Ga or Chicken Rice one of the more common
treats. A hearty serving of sticky rice topped with tender strips of
chicken, a handful of fresh Vietnamese herbs and more than often crispy
shallots. Splash a dash of soy and sesame to flavour.
9. Egg Coffee (Ca Phe Trung)
In Vietnam I get excited for morning coffee. Not sure why but in
Vietnam coffee is better – possibly due to extra lashings of condensed
milk. In Vietnam there is a street side cafe culture (possible French
influence) selling all sorts of tasty bean strains. An interesting bean
to look for is the Weasel Coffee a synthetic replication of the famous civet coffee.
A coffee best found in tourist areas e.g. Ben Thanh Market (HCM). If
you prefer something more local and authentic Ca Phe Trung or Egg Coffee
is worth a try; a whipped egg served over hot coffee.
10. Cheap Beer (Bia Hoi)
The cheapest beer in Southeast Asia… possibly the world. Not the
tastiest but at 5,000 Dong ($0.24) it will get you buzzing for under a
dollar. For me Bia Hoi is more for the experience than the beer. Pull up
a tiny chair and throw back beers with local cool kids (and occasional
tourist). If $0.24 is too cheap $0.70 will buy you an upgrade to many of
Vietnam’s premium beers, Beer Hanoi in Hanoi, Beer Saigon in Saigon (Ho
Chi Minh) and so on. Bottoms up.
