Morning glory, also known as water spinach, is a common vegetable found in Vietnam as the country’s tropical climate creates ideal conditions for its growth. The result is a nice balance of spicy, sour, sweet, and salty, all in one bowl. A round, slippery rice noodle with a bit of chewiness to it is used for the dish, which is then topped off with a variety of meats and served with lime and herbs. The hearty beef broth is prepared with plenty of lemongrass and then seasoned with shrimp paste, sugar, and chili oil. Sometimes just referred to as bun bo, the “Hue” denotes its origin city. For those who aren’t a fan of the fatty meat and prefer seafood, try ca kho to (usually made with catfish) instead. Served in a clay pot, it’s best scarfed up with some rice and boiled vegetables dipped into the sauce. Thit kho toįor this addictive caramelized dish, chunks of pork belly are slowly braised in sugar and fish sauce until fork-tender. ![]() Slices of pork, shrimp, lettuce, mint, and vermicelli noodles are neatly wrapped up in a translucent rice paper before being dunked into a hoisin-peanut dip. We all know the fried spring roll (cha gio), but its “fresh” counterpart is a much lighter and healthier appetizer alternative. Vermicelli is often the noodle of choice and toppings can include meatballs, pork knuckles, fried tofu, fish, snails, and blood cubes. The crustaceans produce a piquant aroma while the red vegetable adds a layer of acidity and hint of sourness to the soup. There are a few variations of this noodle soup dish, but the foundation of it is a crab and tomato broth. Photo: Courtesy of Christina Liao Bun rieu These bite-size medallions are cooked in a special cast-iron plate so that the outside is crunchy and the inside is fluffy. Banh khot is similar to banh xeo, using the same batter, but it resembles a mini pancake with a single shrimp in the center. Wrap it up in lettuce, add some herbs to it, and dip it into some fish sauce before taking a bite into this crispy delight. The first is a type of savory crepe made from rice flour and turmeric powder (hence the yellow hue) and is stuffed with pork, shrimp, and bean sprouts. To help you navigate the myriad of options out there, below are 37 Vietnamese dishes to try next time you make your way to a Vietnamese restaurant or head to Vietnam on vacation. While pho and banh mi are easily identifiable as Vietnamese, there’s so much more to the fare than these two quintessential items. Influenced by its French colonial past (as seen in banh mi) and its neighbors in China, Laos, Cambodia, and Thailand, Vietnamese cuisine is an amalgamation of the exciting eats offered in these countries while still maintaining its own identity. And we certainly can’t leave out fish sauce (nuoc cham), a fundamental ingredient that is pungent yet delicious. ![]() Then there’s banh mi, which literally translates to bread, but is most frequently used to refer to sandwiches traditionally assembled with a variety of pork products and pickled vegetables, then stuffed into a toasted baguette. Take, for example, pho, a noodle soup usually consisting of either beef or chicken broth that is simmered for hours before being served piping hot with a heaping plate of crunchy leafy greens and various aromatic herbs. ![]() When we think about Vietnamese dishes, complex flavors and contrasting textures come to mind.
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