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Cuisine

Vietnam Cuisine

Vietnam is a country of variety of food. Vietnamese cusine is particular although most of the dishes have root from China but are added and improved by Vietnamese generations to be typical and light. Taste a Vietnamese food, notably, the most famous and popular ‘Spring Roll’, you will soon realise its pure distinction which nowhere to be found. You will never have to look very far for food in Vietnam – restaurants (nha hang) of one sort or another seem to be in every nook and cranny. Unless you eat in exclusive hotels or restaurants,Vietnamese food is cheap. The best bargains can be found at street stalls, most of which are limited to the amount of ingredients they can carry, so tend to specialise in a couple of particular dishes. Wander around until something takes your fancy.

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Cuisine

Vietnam Egg Coffee

Egg Coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink traditionally made with egg yolk, sugar, condensed milk and Robusta coffee. According to legend, during the post-war period in 1975, fresh milk and condensed milk became scarce goods due to the trade embargo, and fresh milk was in short supply, so people replaced the milk with egg yolk.

The coffee shop in Hanoi is the oldest and most famous coffee shop in Hanoi and is known for offering this drink. Egg coffee has long been one of the representatives of the Vietnamese and even Vietnamese food culture. Egg coffee is made from egg yolk, ground coffee, condensed milk and optional cheese. The son of the café, the founder of the café, shared his son. More than 60 years ago, his father worked as a bartender at the Sofitel Legend Hotel. He once had the opportunity to taste the world's various coffees. He learned the mystery. Later, He decided to leave the hotel. When the milk shortage in Vietnam in the late 1940s, his father developed the formula for this beverage, using egg yolk as a substitute for milk to create a new drink called egg coffee. Later, this drink became a special dish in Hanoi.

Egg coffee has two kinds of hot and cold drinks. Hot drinks will place the cup in a small bowl with hot water to keep the temperature of the coffee. The rich flavor of coffee will be transmitted to the surface of the egg cream, the taste is very dense, sweet, rich, and not too greasy.

It's still very difficult to create a pop coffee that everyone likes, but egg coffee has been very successful. Now when thinking of Hanoi, many people can't help thinking of egg coffee.

Cuisine

Bún chả

Bún chả is the perfect blend of rice noodles, roast pork and sour and spicy fish sauce. This cuisine originates from the northern part of Vietnam and is also one of the characteristics of Hanoi's diet.

Bún chả consists of rice noodles and char-grilled pork. The northern Vietnamese cuisine is served with sour, spicy and salty tart. It is a relatively old rice noodle in Hanoi and a typical representative of Hanoi's ancient city cuisine. The northern Bún chả is slightly different from  Bún chả in central and southern Vietnam, mainly because the taste of the sauce is slightly lighter.

Bún chả has two types of pork meatballs and pieces of meat. Depending on the preference of the food, sometimes the customer chooses only one of them. Pork meatballs are made from chopped lean pork and mixed with salt, pepper, fish sauce, sugar, chopped dried onions, vegetable oil or water fat, and then kneaded into a sphere. Depending on the freshness of the meat, if the meat looks a bit dry, add a little oil to make the meat easier to stick. The traditional choice is to use thin shoulder meat for roasting because the thin shoulders are strong but not as soft as the thighs.

pieces of meat are usually served with simmered meat or bacon, then sliced ​​and marinated with spices similar to pork balls. The marinated meat is placed on a skewer or grate and roasted on charcoal. When the meat is cooked, mix a bowl of fish sauce and sweet and sour flavor together with papaya, green papaya or carrot. A bowl of fish sauce can also be eaten with rice noodles and raw vegetables.

Cuisine

Bánh cuốn

Bánh cuốn has a long history. Some people say that after the opening of the Yunnan-Vietnam Railway,  Vietnamese people sold Bánh cuốn on the railway to make a living. The main material used is rice. Another saying is that it originated in Thanh Tri, Hanoi.

Before making Bánh cuốn, you should choose excellent rice. Soak the rice in water for a few hours, then grind it, add some water and stir. Then you need to steam the rice paste into a thin round powder in a hot pot, then use a special bamboo knife with peanut oil to quickly remove it from the hot steamed cloth, and add a little heat to the fungus on the powder. Various ingredients such as celery, leeks, and minced pork. Before adding these ingredients, they must have been cooked.

Wait until it steams, roll it into a powder, add the appropriate sauce in the bowl, such as rice vinegar, cooking oil, sauce and other ingredients. The sauce can be prepared according to your own taste. Usually, the tastes of sour, sweet, salty and spicy are all possible. On the raw materials, you can put fish sauce, pepper, salt, monosodium glutamate, etc., and add pepper and ham. This will be more flavorful.