Vietnamese sizzling crepe has been many of our travelers’ favorite street food, they love the color and they love the flavors. Banh xeo translates to ‘sizzling cake’ and its contents showcase the local region’s ingredients.
Banh Cuon (Vietnamese steamed rice roll) is made up of thin sheets of steamed rice batter filled with ground pork, jicama and wood ear mushrooms.
During the World War I, French colonists brough a wealth of French recipes for Vietnamese residents to discover. Using European cold cuts, cheeses and bread, local Vietnamese chef came up with their own version of case-croute, crispy French bread filled with meat and cheese.
Bun Rieu Cua (Vietnamese Crab Noodle Soup) is difficult to find outside of the country, though it’s considered a Vietnam delicacy to many. However, this noodle soup was once considered a commoner’s dish.
Bun Cha (grilled pork with rice vermicelli) is northern Vietnam’s specialty, it’s one of Hanoi’s most famous street dishes. A large bowl of dipping sauce highlighted with grilled pork coming along side with rice vermicelli and fresh herbs. The grilled pork sits in the sauces as an extra marinating step.
When talking about Vietnamese Pho, you may have tried Pho bo – the beef version of the noodle soup. However, whenever there was a war, beef was scarce – giving life to chicken noodle soup, and we call it Pho ga.
