Written by Genevie Hong and edited by Bianca Kamath
When people think of Vietnamese Cuisine, the first dish that comes to mind is the iconic, widely known, Vietnamese Noodle Soup, Pho. But there are so many more delicious Vietnamese delicacies that deserve more recognition. Some common ingredients used in Vietnamese cuisine include fish sauce, fermented shrimp paste, rice noodles, rice paper, fresh herbs, spices, and vegetables. What’s so unique about this cuisine is that it has a great balance between sweet and salty, cool and warm, and fresh and fermented. In fact, Vietnamese cuisine is considered one of the healthiest cuisines of the world, due to the great combination of fresh herbs and vegetables. All the dishes listed below are usually sold in outdoor food stands, food carts, or even boats, for as little as $1-3 American dollars! So here are a few Vietnamese delicacies you should try if you get the chance to visit Vietnam or at your local Vietnamese restaurant:
1. Banh Mi (Vietnamese sandwiches)
In Vietnamese, the term Banh Mi literally translates to bread. Since the French occupied Vietnam throughout the 1850s, quite a few Vietnamese dishes are influenced by the French, so the bread used is a baguette. Banh Mi t consists of a crispy and airy baguette, that is usually filled with a variety of spreads, savory ingredients, and protein. Pate, which is a cooked meat liver paste that originated from France, is one of the most important spreads that contributes to aromatic Banh mi flavor. Mayonnaise is another spread that is put on the Banh Mi, it adds a buttery flavor that balances out the rest of the vibrant flavors from the numerous ingredients. Some savory ingredients included are pickled daikon and carrots, cilantro, onions, thin slices of cucumbers, jalapenos, and to top it off, there are a variety of protein options, which ranges from grilled pork or beef, Cha Lua (cold sliced pork roll; Vietnamese ham), to sardines or meatballs. After one bite, the combination of spices, sweetness, saltiness, and tang will leave you wanting more.
2. Bun Bo Hue (Spicy Beef Noodle Soup)
Known for its acidity, spice, and umami flavors, Bun Bo Hue is a Spicy Beef Noodle Soup that originates from Hue, the former capital city in central Vietnam. Translated, bun means noodles, bo means beef, and Hue is the place it came from, however, in the city of Hue, the dish is just called Bun Bo. The rich and spicy broth consists of simmered beef bones, beef shank, lemongrass shreds, fermented shrimp sauce, sugar, and chili oil. The soup base is then poured over vermicelli noodles (which is slightly thicker and more cylindrical than the pho noodles). Some toppings include thin slices of beef slices, pork blood cubes, pork rolls, and oxtail chunks. To balance the rich tanginess of the soup, lots of fresh vegetables are added, mainly sliced onions and chives, bean sprouts, shredded cabbage, cilantro, basil, and jalapeno for some extra heat. With a little squeeze of lemon to add some kick of acidity, Bun Bo Hue is the perfect combination of sweet, salty, and spicy.
3. Bun Rieu (Vietnamese Crab, Pork, and Tomato Noodle Soup)
Bun Rieu is a well known traditional Vietnamese Noodle soup that brings out the flavors of a sweet and salt crabby sensation. The delicious broth is made up of crab paste that comes from paddy crabs, stewed tomatoes, fish sauce, salt, onion, and topped off with a little fermented shrimp paste. The Bun Rieu noodles are thin, rice vermicelli noodles that include a variety of toppings. Perhaps the highlight of the noodle soup is the meatballs or “Rieu”, they are very unique as they are made up of a combination of pork, crab, and prawns, making them very tender. The best part about Bun Rieu is that the meatballs and tofu soak up the broth so when you eat it, the savory juice of the broth oozes into your mouth. Other toppings include shrimp, shredded crab, tomatoes, tofu, and of course… what would a Vietnamese noodle soup be without a lot of fresh herbs and vegetables. These vegetables usually consist of scallions, perilla, sorrel, Vietnamese coriander, and fresh mint. With a little squeeze of lemon to create that signature acidic flavor, Bun Rieu is sure to leave a good impression on your tastebuds.
4. Banh Xeo (Crispy Vietnamese Crepes)
Banh xeo is a Crispy, savory Vietnamese crepe that is stuffed with protein, bean sprouts, and onions. The term, Banh translates to cake and xeo translates to sizzle (The sizzle refers to the sound that the rice batter makes when it is poured into the hot skillet). The rice batter is made of rice flour, water, and turmeric powder, and the filling usually consists of shrimp, beef, or pork, and bean sprouts and onions. Once the crepe is crisp and cooked, it is wrapped in a variety of raw leafy vegetables and herbs. They consist of basil, Vietnamese coriander, lettuce, shiso leaves, and mint. Then comes the star of the show, the "nuoc mam" or fish sauce, the scintillating part of the meal, which adds that kick of salty flavor. The combination of vegetables, crepe, and fish sauce creates this colorful symphony in your mouth.
5. Com Tam (Vietnamese Broken Rice)
Com Tam is a rice dish that consists of broken rice and features a variety of flavorful elements such as fried or sunny-side-up egg, shredded pork skin, cucumber, pickles, Vietnamese egg meatloaf, and grilled pork chops. Rice and pork chop is usually topped with sauteed scallion, oil garnish and fish sauce is drizzled over the rice. There is an interesting story behind Com Tam, and why the rice is broken: while broken rice remains a very popular Vietnamese dish today, it was actually referred to as “poor man’s food” back in the day. This is because fractured rice was usually unable to be sold because people preferred to eat long, whole grain rice. Farmers would usually feed their farm animals unsold broken rice. However, because farmers and poor families could not afford to waste food, they would cook the broken rice with egg bits and pieces of meat, and out of it arose the infamous Com Tam. Broken Rice is now often favored for its texture and its ability to absorb more flavor than long, whole grain rice. Com Tam is best eaten when mixed together with the rice being soaked in creamy egg yolk, sauteed onions, fish sauce, and combined with soft tender meat and shredded pork skin, but balanced with the crunchiness of pickles and cucumbers. The combination of sophisticated textures and flavors is sure to satisfy your tastebuds with a salty, sour, creamy, savory, and rich sensation.
Sources:
Cover Photo by René DeAnda on Unsplash
Huy Vu Updated 10/8/20 Jump to Recipe, Huy, et al. “Bánh Xèo Recipe (Crispy Vietnamese Crepes).” Hungry Huy, 10 Nov. 2020, www.hungryhuy.com/banh-xeo-savory-vietnamese-crepes/.
Live, Beef| Published on: Dec 2. “Bun Bo Hue.” Beef2Live, 2020, beef2live.com/story-bun-bo-hue-0-104148.
Pride, Lion. “Cơm Tấm History and Origin: What Is Broken Rice?: What Is Com Tam?” Lion Brand Rice: Jasmine Rice Australia, 2019, www.lionbrand.com.au/blog/com-tam-history-and-origin-what-is-broken-rice.
Treiman, Daniel. “Inside a Banh Mi Sandwich.” Saveur, 2011, www.saveur.com/article/Kitchen/Banh-Mi-Sandwich-Ingredients/.
Wiens, Mark. “Bun Rieu - Incredibly Delicious Crab Noodles in Vietnam.” Migrationology, 8 Sept. 2015, migrationology.com/bun-rieu-saigon-vietnam/.
Comments