Common ingredients
Fish sauce, lemongrass, coriander, mint and ginger are commonly used to spruce up beef and pork broths. The Vietnamese don’t skimp on greens; a basket of herbs and leaves is often served beside hot broths and typically eaten the way we eat ulam – raw.
Popular dishes
Pho – rice noodles in beef broth topped with fresh beef – is inescapable for any visiting tourist. But it’s bun cha that truly grips the palate – grilled pork and noodles that are dunked in nu’ó’c châm, a salty-sour-sweet dipping sauce. Bánh cuón are rice noodle rolls similar to chee cheong fan, but filled with pork, shallots and wood ear mushrooms. But you haven’t truly been to Vietnam if you haven’t had a Vietnamese coffee – watch it slow-drip onto sweetened condensed milk or have it mixed with raw egg.
Fish sauce, lemongrass, coriander, mint and ginger are commonly used to spruce up beef and pork broths. The Vietnamese don’t skimp on greens; a basket of herbs and leaves is often served beside hot broths and typically eaten the way we eat ulam – raw.
Popular dishes
Pho – rice noodles in beef broth topped with fresh beef – is inescapable for any visiting tourist. But it’s bun cha that truly grips the palate – grilled pork and noodles that are dunked in nu’ó’c châm, a salty-sour-sweet dipping sauce. Bánh cuón are rice noodle rolls similar to chee cheong fan, but filled with pork, shallots and wood ear mushrooms. But you haven’t truly been to Vietnam if you haven’t had a Vietnamese coffee – watch it slow-drip onto sweetened condensed milk or have it mixed with raw egg.
