Vietnamese food: top must-try items

Vietnam has diversity cuisine so if you have a trip to Vietnam, don’t forget to make use of the chance to discover their charming food. Check out the list below for the top must-try items:

Goi cuon (Fresh spring roll)

Goi Cuon are translucent spring rolls consists of raw local vegetables, local herbs and different kinds of meat. There are dozens of Goi Cuon versions which varies in the ingredients and the way they are cooked. However, a typical Goi Cuon always requires fresh rice paper, local herbs and sour and sweet dipping liquid diluted from Nuoc Mam, sugar and lime juice with some slice of carrot or green papaya floating inside. When eating, the ingredients will be put together in the rice paper, rolled and then dipped into the liquid.

Goi cuon with prawn

Banh mi

Or in other words, Vietnames sandwich, it’s made of a piece of bread filled with greens and a choice of fillings, including paté and pork or beef, is so good it’s been imitated around the world.

Banh Mi

Banh xeo

These enormous, cheap and filling Vietnamese pancake contains shrimp, pork, bean sprouts and egg, which is then fried, wrapped in fried rice paper with greens and dipped into the same liquid as Goi Cuon.

Banh xeo

Bun cha

A Hanoi specialty, you’ll find bun cha at food stalls and street kitchens across the city. The pork is grilled on an open charcoal brazier and served on a bed of cold rice noodles with assorted foliage and a broth.

Bun Cha

Pho

Vietnam’s national dish, which could be the perfect meal at any time of day but the prefer the most for breakfast. It’s a combination of fresh noodles immersing in broth made from pork or chicken bones with sliced beef or shredded chicken, served with chilly, lime juice and local herbs.

Chicken Pho

Cao lau

The typical dish of the central part of Vietnam, and Hoi An ancient quarter is the best place for the real tast of Cao Lau. This mouth-watering dish is a bowl of of thick rice-flour noodles, bean sprouts and pork-rind croutons in a light soup flavoured with mint and star anise, topped with thin slices of pork and served with grilled rice-flour crackers or sprinkled with crispy rice paper.

Cao lau

Cha ca

Cha ca is originated in Hanoi and recommended a lot by gourmets. The dish are Lang (local name) fish marinated with tumeric powder and lots of different local spices. It’s always served in a pan put on a small stove on table, people will add spring onion and fresh cummin herb. Local Vietnamese also love to eat Cha Ca with Bun-a kind of fresh noodle.

Cha ca

Com tam

Com tam is made of broken rice. In the past it’s the dish for the poor but today people upgrade it to a street-stand favourite. Recipes vary, but you’ll often find it served with barbecued pork or beef and a fried egg.