Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory.
Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.
MOST ICONIC Bún chả
View morePho is a Vietnamese noodle soup, Vietnam's national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity. Although it is classified as a soup, pho is served as the main course and the two bowls of it never taste the same.
It is traditionally made with chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is perfect. The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level.
VARIATIONS OF Pho
MOST ICONIC Pho
View moreThis beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam.
Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions.
VARIATIONS OF Phở bò
MOST ICONIC Phở bò
MAIN INGREDIENTS
Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts.
The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.
MOST ICONIC Bún riêu
View moreThis tangy snail soup is a staple in Hanoi. It is usually prepared with freshwater snails that are combined with a tomato-based broth. The dish also contains rice vermicelli noodles and fresh Vietnamese herbs, while typical garnishes include fish cakes, fried tofu, sliced scallions, fried shallots, or cilantro.
Lime wedges, shrimp paste, or chili sauce can be served on the side. Bún ốc is prepared as a classic winter version or as a refreshing summer variety in which the broth is served cold, and the noodles should be dipped in the broth and then consumed.
MOST ICONIC Bún ốc
View moreMAIN INGREDIENTS
Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper.
Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling.
MOST ICONIC Chả giò
View moreBánh cuốn is a popular Vietnamese street food item consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon than tri), or both (banh cuon Ha Noi). The dish is usually served with a fried shallot dip, sweet and sour fish sauce (nuoc mam chua ngot), a variety of fresh herbs, and lime-based sauce on the side.
It takes a special kind of skill to prepare these steamed rolls which should always be extremely thin and translucent. Bánh cuốn is usually consumed for breakfast in Vietnam, while a similar version of the dish is also present in Thai cuisine, where it is known as khao phan.
MOST ICONIC Bánh cuốn
Bánh trôi is the name of a traditional Vietnamese dessert which consists of delicious tiny balls of glutinous rice wrapped around a sweet filling. The sticky and elastic dough for bánh trôi is made with a mixture of plain and glutinous rice flour that's merely bound with water.
The dough is wrapped around a piece of dark palm sugar, rolled into a ball, and cooked until the balls float up to the surface. This authentic Vietnamese dessert is usually associated with northern Vietnam, especially the region of Hanoi. It is served freshly prepared, and roasted sesame seeds or grated coconut are sprinkled on top of each piece.
MOST ICONIC Bánh trôi
View moreWith as many versions as one can imagine, xôi is one of Vietnam's favorite foods that is easily found anywhere from numerous roadside vendors to traditional and upscale restaurants. Made with a base of steamed sticky rice, these dishes can be made in savory - xôi mặn, or sweet versions - xôi ngọt.
They are traditionally served in a banana leaf, and most commonly enjoyed either as a cheap and scrumptious on-the-go breakfast meal, a mid-day snack or a dessert, although in many mountainous areas of northern Vietnam people eat xôi as a main dish.
VARIATIONS OF Xôi
MAIN INGREDIENTS
Vietnamese quẩy is a deep-fried snack which was inspired by youtiao, a popular Chinese delicacy. Although very similar in preparation and shape to its more popular cousin, quẩy is regarded as a national culinary treasure in Vietnam.
Plain flour, leavening agents, salt, water, and sugar create the basic dough, which is left to rest for hours until ready. The snack is created by combining two pieces of dough which are shortly deep-fried until golden brown. The lengthy preparation procedure should result in a delicacy which puffs in contact with oil and slightly separates to resemble two individual sticks that are connected in the middle.
