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While phở , bánh mì  and now, occasionally, bún chả  hog the spotlight in Vietnamese cuisine, everyone in Vietnam is familiar, to some degree, with bánh xèo . On street corners and in tiny, modest quán , the thin, savory rice flour pancake has earned its place among the pantheon of roadside Vietnamese fare. But as any upstanding street food diner will tell you, its dozens of variations mean that true appreciation of bánh xèo  goes beyond the consumption of a single regional style. Large or small, the round, savory crepes get their name from the sound of rice flour sizzling on a hot pan – bánh xèo  literally means “sizzling cake” – and showcase a range of local ingredients depending upon the region it's served. Though it’s unclear when these tasty pancakes first came into existence, most agree that the original bánh xèo hailed from central Vietnam. During the Tay Son era, the crepes were so popular that locals would switch up their usual rice diet on the second and 16th day of the lunar month, opting for bánh xèo in place of their typical meal. A plate of crispy bánh khoái . Photo via  Yes Vietnam . Some believe today’s savory pancakes are a direct descendant of Hue’s bánh khoái , a crispier pancake still eaten in the former imperial capital, or that the recipe was perhaps borrowed centuries ago from Cham culture , while some have even speculated that the dish is inspired by South Indian cuisine all the way back in the first millennia . Whatever the origin, central Vietnam’s original pancake has begot countless variations. In Binh Dinh, Quang Ngai and Quang Nam provinces, locals wrap their medium-sized bánh xèo in rice paper, while further south in Khanh Hoa, Ninh Thuan and Binh Thuan, cooks trade pork and bean sprouts for seafood and a particularly delicious combination of fish sauce, chilis and peanut sauce . These smaller crepes are sometimes wrapped in fresh greens or not wrapped at all . Ninh Thuan's version of bánh xèo is smaller but no less delicious. Photo by Brandon Coleman. Chefs in central Vietnam include star fruit and banana among their accompaniments, while southern chefs might toss mushrooms, coconut or even lotus into their pancakes. Across the country, everyone tinkers with the exact ratio of nước chấm ingredients, which can feature lemon, chili, fish sauce and a whole host of other things because it’s a Vietnamese dipping sauce so of course it can. The further south you go, the bigger the bánh xèo gets. In Can Tho, Bien Hoa and Saigon, giant crepes packed with mung bean and pork, shrimp, bean sprouts and come with an accompanying plate of herbs and fresh greens. Its popularity in the southern hub, however, is a more recent development: VnEconomy  suggests the dish wasn’t all that common in Saigon during the 1960s or ‘70s, but in the 1980s, as more workers came to the city, some of them from central Vietnam, bánh xèo  began to gain in popularity. Back in the day, bánh xèo made an especially tasty and convenient meal for farmers, who would wrap the crepes in banana leaves and bring them along to the rice fields. A standard serving of bánh xèo in Saigon. Photo via  Vietnam Travel Budget . As more central Vietnamese arrived in Saigon, food carts popped up on street corners serving the savory pancakes, which were a decidedly bình dân  meal, reserved solely for the working-class. As more affluent Saigonese found out about the dish, however, bánh xèo eventually worked its way into restaurants. Today, famous chains like Banh Xeo Muoi Xiem and An La Ghien are known nationwide though, if you ask us, the streetside variety is still the best. Source: Henry Chi-Hieu Nguyen

Banh beo is made from a combination of rice flour and tapioca flour. It is popular street food in Vietnam. The ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce. Banh beo is usually accompanied by "nuoc mam" (a clear sauce made from sugar, fish sauce, garlic, and Thai chili) and crunchy pork belly strips that enhance the taste of the dish. Most often, banh beo are served in individual small dishes and eaten whole after scraping out of the dish with a spoon. Another way to eat this dish is to use a chopstick to nudge the banh beo off the circular dish. Bánh hỏi is also a must-try Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat. Also known as question cake or pie. In brief, banh beo and banh hoi are listed in indispensable dishes of young people when coming to the coastal city of Nha Trang. The soft dough mixes with fish sauce, the crunchy taste of pork skin, the aroma of silk rolls and barbecue makes these two rustic cakes even more attractive. Source: https://vietnamtimes.org.vn

Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex. It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. Regardless of the origin, the soup remains a delicious and inecpensive breakfast staple. Source: tasteatlat.com

1. Sea Urchin Phu Quoc Food - Sea Urchin As one of the typical dishes of Phu Quoc , sea urchin is cooked in 3 most popular ways: Sea urchin porridge: Sea urchin porridge with its fatty, fleshy taste and especially a very unique aromatic aroma, is considered a nutritious food, helping to quickly regain strength after sea trips or tiring long journeys. This is the most elaborately prepared sea urchin dish. You have to scrape off all the meat inside, stir-fry it with garlic fat, and put it in a boiling pot of porridge. Grilled sea urchins: The most popular way to eat sea urchins in Phu Quoc is to cut them in half and grill them over an open fire. Just grill it lightly, use a spoon to scrape the meat, and dip it with salt, pepper, and lemon. Rare urchins with lemon: This is the simplest way to eat because visitors only need to put lemon and mustard on the rare sea urchin. Location Nha Hang Bien Xanh Restaurant - Ham Ninh Bridge, Ham Ninh Town Duong Dong Market 2. Seafood Mushroom Soup This Phu Quoc specialty dish is made from Phu Quoc's typical mushroom. This type of Melaleuca mushroom is purple in color. The growth cycle of this mushroom is very short, only about 1 month, so they are less available on the market than other mushrooms. Phu Quoc Food - Seafood Mushroom Soup People here have harmoniously combined melaleuca mushrooms with fresh seafood on the island, such as squid, shrimp, and oysters... to create an excellent melaleuca mushroom soup with a delicious, attractive flavor and a nutritious dish. Location Quan Viet Phu Quoc Seafood Restaurant - 24 Tran Hung Dao Street, Duong Dong Town Bien Hai Quan Restaurant - Group 1, Ganh Dau Hamlet, Ganh Dau Commune 3. Phu Quoc Herring Salad With the richness of the sea's food resources and the uniqueness of its preparation, for a long time, herring salad has become a dish of Phu Quoc island that is loved by many people. This dish is a harmonious blend of fresh fish meat with onions, purple onions, and grated coconut, creating a delicious dish rich in the flavor of the sea. Location Trung Duong Marina Restaurant - 30/4 Street, Duong Dong, Phu Quoc Ra Khoi Restaurant, No. 131, 30/4 Street, Duong Dong, Phu Quoc 4. Phu Quoc Grilled Abalone Fresh abalone can be processed into many rustic dishes such as boiled, grilled, stir-fried, porridge, etc. The most attractive of which is charcoal-grilled abalone. After washing, they use a griddle to place on the charcoal stove to grill. When just cooked, the abalone's mouth will be bubbling and juicy. At that time, the locals use a sauce consisting of a mixture of fat, green onions, garlic, and ginger to puree and pour right into the abalone's mouth. Location Ngao So Oc Hen Restaurant - 30/4 Street, Duong Dong Town, Phu Quoc Ngu Uyen Phu Quoc Restaurant - 336 Nguyen Trung Truc Street, Phu Quoc 5. Phu Quoc Grilled Trachurus In the list of Phu Quoc seafood, Phu Quoc trachurus is an extremely delicious fish that not everyone knows well about this type of fish. Phu Quoc grilled trachurus is sweet and has very little fishiness, the meat is very firm and slightly chewy. Location: Quan An 93 Restaurant - Alley 93, Nguyen Van Troi Street, Phu Quoc Oc Phi Quan Restaurant - 62C Hung Vuong Street, Duong Dong Town, Phu Quoc Trung Duong Marina Restaurant - 30/4 Street, Duong Dong, Phu Quoc, Kien Giang 6. Crab Ham Ninh Phu Quoc Ham Ninh crab is quite small but has firm meat, is very fragrant, and has a rich, fresh sweetness that cannot be found anywhere else. Ham Ninh crab has an attractive flavor that is not inferior to Ca Mau sea crab, Huynh De crab of Nha Trang, or any other specialties in Ha Long or Da Nang's Foods . Location Bup Seafood Restaurant - No. 108, 30 Thang 4 Street, Duong Dong Town, Phu Quoc Be Ghe Floating Restaurant - Ham Ninh Village, Rach Ham, Phu Quoc 7. Grilled Spiny Snails Spiny snails are relatively rare, so they are rarely sold in seafood stores like other snails. There are many different ways to prepare this Phu Quoc dish such as grilled, boiled, stir-fried with garlic, steamed with ginger, or mixed with salad. But people often choose grilled or boiled, which is both delicious, and convenient, and to ensure food safety and hygiene. Visiting Phu Quoc, you should try grilled spiny snails with Phu Quoc onion and grease.  Location Ngu Uyen Phu Quoc Restaurant - 336 Nguyen Trung Truc Street, Phu Quoc Quan Coc Restaurant - No. 4, Nguyen Hue Street, Duong Dong Town, Phu Quoc 8. Grilled Bien Mai Scallop Bien Mai Scallop is a triangular-shaped sea scallop, about the size of the back of an adult's hand, hidden deep at the bottom of the sea. Bien Mai Scallop is one of the most famous specialties in Phu Quoc . Bien Mai Scallop is processed into many dishes by Phu Quoc islanders, all of which are delicious and strange such as sweet and sour stir-fry, steaming, soup, hot pot, etc. For gourmets, nothing can beat the grilled bien mai scallop dish with salt and chili. Location Bien Hai Quan Restaurant - Group 1, Ganh Dau, Phu Quoc Huong Bien Restaurant - No. 1, Vo Thi Sau Street, Duong Dong Town, Phu Quoc 9. Phu Quoc Sea Cucumber Sea Cucumber is a favorite seafood dish in Phu Quoc because of its high nutrition and it is also a high-class food. There are many delicious dishes made from Phu Quoc sea cucumbers such as sea cucumbers stir-fried with vegetables, sea cucumbers stewed with quail, sea cucumbers cooked with papaya, sea cucumbers stir-fried with bok choy,... especially popular and favored by many diners is the sea ​​cucumber porridge. Location Xin Chao Seafood Restaurant - 66 Tran Hung Dao Street, Duong Dong Town, Phu Quoc Nho Seafood Restaurant - 40 Mac Thien Tich Street, Duong Dong Town, Phu Quoc 10. Ken Vermicelli Phu Quoc In addition to familiar specialties such as fish sauce, sim wine, pepper, herring salad,... there is also a Phu Quoc dish you cannot find elsewhere: Ken Vermicelli. The ingredients to make vermicelli noodles are very simple: small fresh rice noodles, raw vegetables including herbs, laksa leaves, cucumber, bean sprouts, and grated papaya. Location Ut Luom Restaurant - No. 87, 30 Thang 4 Street, Phu Quoc Di Hong Restaurant - No. 4, Nguyen Trai Street, Phu Quoc 11. Mackerel Fish Soup Noodle This Phu Quoc dish only uses fresh mackerel caught by island fishermen. In addition to being cooked fresh, mackerel can also be made into fried fish cakes, all converged in a bowl of fragrant, captivating banh canh. Location Banh Canh Phung Phu Quoc - 27 Bach Dang Street, Duong Dong Town, Phu Quoc Hanh Phu Quoc Noodles Soup - 44 Bach Dang Street, Quarter 1, Phu Quoc 12. Phu Quoc Mat Cat Tet Cake Mat Cat Tet Cake is a Phu Quoc dish with a very unique characteristic that other regions do not have. Important ingredients to make banh tet include sticky rice, green beans, and pork, similar to making banh chung. Location Duong Dong Market - 21 Tran Phu Street, Duong Dong Town, Phu Quoc Phu Quoc Night Market - Bach Dang Street, Quarter 1, Duong Dong Town, Phu Quoc 13. Phu Quoc Myrtle Wine Myrtle wine is a type of wine that is considered a specialty in Phu Quoc . Myrtle wine is made from myrtle fruit. In Vietnam, Myrtle trees are found in Northern Vietnam, and Phu Quoc island has the most. The roots, leaves, and fruits of myrtle are used as medicinal herbs in traditional Vietnamese medicine, with blood-boosting effects. Location Bay Gao Myrtle wine – No. 124, 30/4 Street, Quarter 1, Duong Dong Town, Phu Quoc District Sim Son Phu Quoc Wine - Cua Lap Hamlet, Duong To Commune, Phu Quoc District Source: Izitour

Who does not want to experience the delicious food in the world, sleep in luxury hotels. But trekkers are passionate about challenging trips, sleeping outdoors nights, and breakfast in pine forests. Trekkers call that feeling with two words "happiness". Special food in the Central Highlands of Vietnam “Prền Bơtang” - Highland specialties Joining the cultural experience tour of Tropical Trekking , distinguished guests will enjoy “Cà đắng da trâu" , a traditional dish of the Cil ethnic people living deep in the jungle. The dish is made from the fruit Prển Bơtang - are the family of The Solanaceae that grows wild on the plateau. Thanks to the food that nature gives, the Central Highlands land has strong sons and also kind girls. The dish is made from two main ingredients: Prển Bơtang and buffalo skin. Bitter eggplant has a slightly bitter taste which is mixed with the greasy taste of buffalo skin and the pungent taste of chili. When eating, diners must sweat to fully feel the pinnacle of the culinary elite . Special food in the Central Highlands of Vietnam Cháo chua - Unique dishes of the K'Ho people The kitchen of every K'Ho people always has a pot of sour congee prepared on rainy days to both make food to fill the stomach and make a refreshing drink. Visiting the trekking trail to experience the highland culture, diners will enjoy the food that the K'Ho people consider as “elixir”. Cháo chua is cooked from glutinous rice that is harvested at the end of March. The rice is then fermented and cooked. The K'Ho people will pour congee into the dried gourds that have been cleaned. Those gourds are hung on the wall of the floor. They eat cháo chua with some dried fish. Cháo chua has a sour smell like fermented wine. The sweet aftertaste lingers in the throat making many diners remember it forever. Grilled pork marinated with Leilu salt Not to mention the grilled dishes by the campfire. With a homemade recipe from the Trop’s guide, barbecue becomes a "super food" that knocks down many dreamy souls. Special food in the Central Highlands of Vietnam Leilu salt , also known as Mang Tang pepper, is a highland spice with a strong pungent smell, different from the spicy taste of chili. Pork is thinly sliced and marinated with mountain spices, then grilled under a charcoal stove. The dish is simple and rustic but contains the quintessence of heaven and earth. Tropical Trekking makes sure that the BBQ dinner is an experience you will never forget. Exclusive seasonal and occasion menus Not just hanging around the old dishes. Tropical Trekking changes the menu seasonally, according to the occasion. These are grilled pork with bamboo tubes, chicken bamboo shoot soup, forest vegetable soup, sweet potatoes baked in the charcoal oven, shredded chicken salad, fresh yeast bread,... Trop's tour guide tries to preserve the original flavor, thereby conveying to the guests the special dishes and traditional highland culture. Source: https://tropicaltrekking.club/blogs/experience-story/special-food-in-the-central-highlands-of-vietnam

Source: Saigontrongtoi.

Source: Vietnam News

28/10/2024 16:00 (GMT+07:00) Phu Quoc Herring Salad is one of the most famous specialties of the pearl island of Phu Quoc, Vietnam. This dish is made from fresh and simple ingredients but has an extremely attractive and unique flavor. Phu Quoc Herring Salad is often eaten with rice paper, vermicelli, and raw vegetables. When eating, diners will roll rice paper with vermicelli, raw vegetables, and Herring Salad. Then, dip the rice paper in the dipping sauce and then enjoy. Phu Quoc Herring Salad is a dish with a fresh, delicious, and unique flavor. This dish is not only a famous specialty of the pearl island of Phu Quoc but also a favorite dish of many Vietnamese people and foreign tourists. History Phu Quoc Herring Salad originated from fishermen on the island. They often prepare this dish from fresh herring right after catching it. Gradually, this dish spread widely and became one of the most famous specialties of Phu Quoc. Specialties Phu Quoc Herring Salad is especially delicious because it is made from fresh, high-quality ingredients. The herring used must be fresh, with sweet and firm meat. The raw vegetables served with Herring Salad must also be fresh and delicious vegetables that grow wild on Phu Quoc island. The fish is then mixed with a variety of herbs, such as basil, mint, and cilantro. Other common ingredients include peanuts, coconut shavings, and fried onions. In addition, the dipping sauce of Phu Quoc Herring Salad is also very special. The dipping sauce is made from pure Phu Quoc fish sauce, combined with spices such as sugar, garlic, chili, lemon, and crushed roasted peanuts. The dipping sauce has a harmonious sour, sweet, and spicy taste, helping to enhance the fresh flavor of herring. Main ingredients – Fresh herring – Onion – Purple onions – Chilli – Roasted and crushed peanuts – Raw vegetables such as lettuce, herbs, cinnamon, and wild vegetables of Phu Quoc – Phu Quoc fish sauce Where to find Goi Ca Trich Phu Quoc Goi Ca Trich Phu Quoc can be found at many restaurants and street food stalls on Phu Quoc island. However, the best Goi Ca Trich Phu Quoc can be found in the main town of Duong Dong. Nha Hang Xin Chao : 66 Tran Hung Đao, Phu Quoc, Kien Giang  Quan Viet Phu Quoc : 261 Nguyen Trung Truc, Thi tran Duong Dong, Phu Quoc Nha Hang Com Bac 123 Phu Quoc : 60 duong 30/4, khu pho 1, Thi tran Duong Dong, Phu Quoc, Kien Giang Goi Ca Trich Phu Quoc is a delicious and unique Vietnamese fish salad that is worth trying. It is a great way to experience the flavors of Phu Quoc island and the local cuisine.  If you want to try this tasty dish, you can visit Vietnam in any season and don’t forget to apply for a Visa. With the easy and fast Visa procedures, you can travel to Vietnam at any time! Source: VIETNAM AMAZING

Source: Vietnam News

Source: Vietnam News

Source: Vietnam News

26/10/2024 05:00 (GMT+07:00) This raw fish salad, made from the locally famous silver-banded whiting, is a unique dish that stands out for its tender, mild flavor and vibrant dipping sauce. Silver-banded whiting is used in many dishes, with the raw fish salad being the most popular. (Photo: Bep nha Trinh) In Vietnam, silver-banded whiting (locally known as ca duc or sea goby) is commonly found in coastal regions of Binh Thuan and Ha Tinh provinces. The fish is larger than a thumb, slender, and about 13-18 cm in length. The silver-banded whiting has firm, white flesh and can be prepared in various dishes, including grilled, fried, braised with pepper, or cooked in sour soup. However, it is most delicious and popular when served as a raw fish salad (goi ca). In the coastal area of Loc Ha (Ha Tinh Province), the silver-banded whiting salad is a renowned dish and was once listed among the top 100 specialties and gifts of Vietnam (2020-2021) by the Vietnam Records Association. Mr. Thanh, owner of a restaurant in Loc Ha City, Ha Tinh, said that the fish can be caught all year round in the area. However, the best quality silver-banded whiting is usually found between October and February of the lunar calendar. During this period, local fishermen flock to catch the fish, which is then sold to restaurants for culinary preparation. According to Thanh, selecting the freshest fish is crucial for making a perfect raw fish salad. The fish should be uniformly sized, with bright, clear eyes, and a silvery, shiny body, measuring around 10-15 cm. After purchasing, the fish is prepared by scaling, removing the head and guts, then washing and drying. The next step involves carefully filleting the fish, separating the meat from the bones without shredding or leaving any bone fragments. "After filleting, the fish meat is rinsed with diluted lemon water. Depending on the region, some people either rinse the meat with lemon water or directly squeeze lemon over it to remove the fishy smell and lightly cure the meat before mixing it into the salad," shared Thanh. The filleted fish is cured with lemon juice to remove any fishy odor, then squeezed dry and mixed with other ingredients. (Photo: Ha Tinh TV) The flavorful silver-banded whiting salad features tender, chewy fish with a natural, mild sweetness. (Photo: Huynh Huong) The cleaned, dried fish is then mixed with sliced onions, pineapple, julienned carrots, and green mango, along with roasted peanuts. Depending on regional culture and individual preferences, the silver-banded whiting salad can be modified by adding or omitting certain ingredients. To enjoy this delicacy authentically, locals in Loc Ha also prepare a dipping sauce using nearly 15 different spices, including fish extract, lemon juice, minced garlic, tomato, shallots, peanuts, chili, and egg yolks. The chef starts by sautéing garlic and onions in oil before adding diced tomatoes. After about three minutes, the fish extract is added and brought to a boil, forming a thick, colorful mixture. When the sauce reaches the desired consistency, egg yolk is stirred in, followed by a sprinkle of finely crushed roasted peanuts. The result is a thick, aromatic sauce. In Ha Tinh, locals often enjoy the raw fish salad with rice paper, aromatic herbs, and additional accompaniments such as unripe mango, cucumber, pineapple, julienned carrots, and thinly sliced green bananas, all dipped in the rich, creamy sauce. Those who have tasted the silver-banded whiting salad describe it as refreshing and easy to eat, pleasing even the pickiest of eaters. The fish meat is tender, chewy, naturally sweet, and free of any fishy odor. The unique dipping sauce adds an aromatic flavor, distinct from "cheo" (the sauce typically used with raw anchovy and carp salads in the northern region) or the fish sauce-based dips. Source: Vietnamnet Global