Vietnamese
cuisines are rarely divided into separate courses and dessert is not as
common in Vietnam. You may be served a piece of fresh fruit for
Vietnamese cuisine.
Food is served at once and shared from common dishes set out on a low table. The family sits on mats on the floor, and each person has a rice bowl, chopsticks, and soup spoon. Family members use the narrow end of the chopsticks to bring food to the mouth and the wide end to serve from the common dishes. Most meals include soup, a stir-fry or other main dish, a light salad, and a variety of side dishes.
Popular handheld snacks like spring rolls, grilled meat, meatballs on stick, sandwich (Banh Mi) are often purchased from street vendors.
Com (Rice)
Com (Rice) is a must in both lunch and dinner in Vietnamese cuisine, it is usually served with a variety of different dishes. There is two category, stir fry meat with the choice of pork, fish, shrimp or vegetable called mon ah kho and meat soup with the choice of pork, spare-ribs, crab meat or fish called mon canh.
Com Hen (Hue Mussel Rice)
Hot white rice is part of every meal in Vietnam, but only Hue mussel rice is served cool. It is made with leftover rice and the broth obtained after boiling mussels is used as a flavouring. This dish is very spicy.
Banh Cuon Trang Bang (Rice Cakes)
Made of rice flour, the rice cake is roasted for four or five hours and once dried, they are placed into nylon bags. These can be eaten with shrimp, meat, salad, and coriander. During Tet, the cakes are served with roasted meat, eggs, and sour mustard.
Banh Cuon (Rice Flour Steamed Rolls)
It is a great favorite for breakfast among Vietnamese. It is made of rice flour and served with a dressing of meat, mushrooms, onions and pepper. All the ingredients are stir-fried and rolled into a banh cuon.
Pho (Vietnamese Rice Noodles)
Vietnamese rice noodles (Pho) is popular food eaten during breakfast and it usually served with the soup of beef (Pho Bo) or the soup with chicken meat (Pho Ga). Being convenient to prepare and healthy to eat, Pho is typically served with garnishes such as cilantro, basil, lime, bean sprouts and onions.
Nom (Salad)
This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The vegetables are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt. The presentation of the dish is also very meticulous.
Banh Mi (Vietnamese Baguette)
This Vietnamese baguette or sandwich made with both wheat and rice flour, showcases the fusion of French and Vietnamese cuisines at its finest. Try it to know the differences.
Nem Ran or Cha Gio (Fried Spring Roll)
Fried spring roll is called Cha Gio by southerners and Nem Ran by northerners. This transparent rice paper wrap comprise of lean minced pork, sea crabs or unshelled shrimps, mushrooms, dried onion, duck eggs, pepper, salt and different kinds of seasoning.
Gio Lua (Lean Pork Pie)
Lean pork pie is available in Vietnam only and has different names in the north and south. Gio lua consists of pork meat wrapped in fresh banana leaves and then boiled.
Thit Nuong (Charcoal Grilled Pork)
Charcoal grilled pork is prepared using marinated pork using fish sauce, sugar and lemon grass. Don’t miss your chance for a sensational taste.
Canh Chua (Fish Sour Soup)
Canh chua is a fish sour soup made with fish and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the meal prepared for this event.
Food is served at once and shared from common dishes set out on a low table. The family sits on mats on the floor, and each person has a rice bowl, chopsticks, and soup spoon. Family members use the narrow end of the chopsticks to bring food to the mouth and the wide end to serve from the common dishes. Most meals include soup, a stir-fry or other main dish, a light salad, and a variety of side dishes.
Popular handheld snacks like spring rolls, grilled meat, meatballs on stick, sandwich (Banh Mi) are often purchased from street vendors.
Com (Rice)
Com (Rice) is a must in both lunch and dinner in Vietnamese cuisine, it is usually served with a variety of different dishes. There is two category, stir fry meat with the choice of pork, fish, shrimp or vegetable called mon ah kho and meat soup with the choice of pork, spare-ribs, crab meat or fish called mon canh.
Com Hen (Hue Mussel Rice)
Hot white rice is part of every meal in Vietnam, but only Hue mussel rice is served cool. It is made with leftover rice and the broth obtained after boiling mussels is used as a flavouring. This dish is very spicy.
Banh Cuon Trang Bang (Rice Cakes)
Made of rice flour, the rice cake is roasted for four or five hours and once dried, they are placed into nylon bags. These can be eaten with shrimp, meat, salad, and coriander. During Tet, the cakes are served with roasted meat, eggs, and sour mustard.
Banh Cuon (Rice Flour Steamed Rolls)
It is a great favorite for breakfast among Vietnamese. It is made of rice flour and served with a dressing of meat, mushrooms, onions and pepper. All the ingredients are stir-fried and rolled into a banh cuon.
Pho (Vietnamese Rice Noodles)
Vietnamese rice noodles (Pho) is popular food eaten during breakfast and it usually served with the soup of beef (Pho Bo) or the soup with chicken meat (Pho Ga). Being convenient to prepare and healthy to eat, Pho is typically served with garnishes such as cilantro, basil, lime, bean sprouts and onions.
Nom (Salad)
This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The vegetables are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt. The presentation of the dish is also very meticulous.
Banh Mi (Vietnamese Baguette)
This Vietnamese baguette or sandwich made with both wheat and rice flour, showcases the fusion of French and Vietnamese cuisines at its finest. Try it to know the differences.
Nem Ran or Cha Gio (Fried Spring Roll)
Fried spring roll is called Cha Gio by southerners and Nem Ran by northerners. This transparent rice paper wrap comprise of lean minced pork, sea crabs or unshelled shrimps, mushrooms, dried onion, duck eggs, pepper, salt and different kinds of seasoning.
Gio Lua (Lean Pork Pie)
Lean pork pie is available in Vietnam only and has different names in the north and south. Gio lua consists of pork meat wrapped in fresh banana leaves and then boiled.
Thit Nuong (Charcoal Grilled Pork)
Charcoal grilled pork is prepared using marinated pork using fish sauce, sugar and lemon grass. Don’t miss your chance for a sensational taste.
Canh Chua (Fish Sour Soup)
Canh chua is a fish sour soup made with fish and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the meal prepared for this event.
