Bo Kho, or Braised Beef Stew, evolved from the French soup ‘pot au feu’ or French beef stew, which the French brought to Vietnam when they came to rule the country in the late 19th century. Pot au feu is a quintessential French family dish, just as Bo Kho transformed for Vietnamese people.
The chicken rice recipe was first documented by histographies in Hainan province, China, during the Chin dynasty. Other historians claim that chicken rice recipe is as old as the use of rice itself. By the late 1900s, this recipe had spread across Southeast Asia, including Vietnam.
Bun bo Hue is a popular Vietnamese noodle soup originated from Hue, a former royal city in central Vietnam which served countless royal courts. The city is therefore associated with the cooking style of the former royal courts, being famous for its flavorful and very rick cooking styles. Among noodle lovers, Bun bo Hue is greatly admired for its balance of spicy, salty, and umami flavors.
Vietnamese Summer Rolls were adapted from neighboring countries for centuries. Vietnamese farmers from different regions make mini cake wraps with vegetables to welcome the onset of the hot summer.
Every bustling city loves to redesign traditional dishes. Pho Cuon is a modern Vietnamese dish originating from Saigon. This type of roll uses a thicker rice noodle sheet and wraps sautéed beef and veggies.
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.
