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Empty Your Pockets with The Best Vietnamese Foods That Rock

When referring to Vietnam, international friends will not only think about an S-shaped seaside nation with a lot of very beautiful natural scenery and other natural resources luckily offered by nature but also imagine Vietnamese cuisine, especially Vietnam’s street food cuisine. Vietnamese street food cuisine was complimented by tourists and mentioned as one of the worldwide most-delicious street food cuisines by serious newspapers in the world.
So why did it get so famous that it has been regarded as a typical symbol of Vietnam by tourists. We will find out together now the reason why Vietnamese street food turned so popular with international friends. Here are some best Vietnamese street food if you have the intention of trying Vietnam’s street food on the next trip to Vietnam in the near future. Let’s exploce Empty Your Pockets with The Best Vietnamese Foods That Rock below.

Empty Your Pockets with The Best Vietnamese Foods That Rock


Pho is essentially Vietnam’s signature dish, comprising rice noodles in a flavourful soup with meat and various greens, plus a side of nuoc cham (fermented fish) or chilli sauce. A basic bowl contains tai (beef slices), bo vien (beef meatballs) or nam (beef flank), topped with bean sprouts, lime wedges, and fresh herbs such as basil, mint, cilantro, and onions. This is once of the Empty Your Pockets with The Best Vietnamese Foods That Rock.
Depending on the restaurant or roadside stall, you can also opt for more exotic ingredients such as gan (beef tendon), sach (thinly-sliced pig stomach), and ve don (flank with cartilage). Typically eaten for breakfast, pho is priced between VND 20,000 and VND 30,000 at a local restaurant or street market in Vietnam. Sometimes, visitors can try Pho with some Quẩy a kind of finger-shaped bagel. Dipping Quay into the Pho’s broth and let its specific taste rock. The “divine” taste of the broth, the soft Pho, herbs, delicious meat as well as the indescribable taste of Quay form such an inseparable combination that roughly nobody can refuse to “fall in love with” “at the very first morsel.

Pho @ms lulus secret

Banh Mi

Banh mi is a unique French Vietnamese sandwich that’s great for when you’re in need of a quick meal. Priced between VND 10,000 and VND 15,000, it consists of a toasted baguette sandwich, pickled vegetables, pate, butter, soy sauce, cilantro, chillies, and hot peppers. Most banh mi sellers also offer a wide range of meat fillings, including heo quay (roasted pork belly), trung op la (fried egg), thit nuong (grilled pork loin), cha ca (fried fish with turmeric and dill), cha lua (boiled sausages), xa xiu (Chinese barbecued pork), and thit ga (poached chicken).
Banh Mi’s most outstanding aspect that makes it become a popular choice in Vietnam might be its convenience. People can find Banh Mi roughly anywhere along the street in each urban region of Vietnam. On your hurry way to work, a 3 minute preparing Banh Mi would definitely a more appropriate choice than a tradition full course meal. Therefore, it can be said that, in this modern day, Banh Mi has integrated into Vietnamese normal life and it has become a vital part of our nation’s list of cuisine. Though Banh Mi, nowadays, is a household name in Vietnam, it just first appeared in Vietnam a few decades ago and, quite surprisingly, was made based on the French’s Baguette Bread. According to the rumor, during the French colonial period, the Baguette was first introduced to Vietnam. At that time, it was served at the restaurant with Pate, Ham or Butter on order, however, as time passed, the demand for more convenient food that can be eaten on the run promoted the appearance of Vietnamese Banh Mi.

Empty Your Pockets with The Best Vietnamese Foods That Rock

Bún Bò Huế  (Hue-style Beef Noodles)

Hue is a city in the central part of Vietnam, of which vermicelli is made much thicker than that in the Southern part. This thicker vermicelli turns out to go so harmoniously with the fatty broth and a “pile” of toppings. First, let us go through the broth. Actually, the broth used in Vietnamese Central Part is often sweeter than that in the Southern one. So is this broth. The origin one should be made by boiling beef bones together with lemongrass and other tons of secret ingredients. All of these ingredients contribute to the strong flavor of the broth.
This strong flavor, not surprisingly, goes perfectly with the toppings “pile”. Unlike Pho Bo, which is served merely with sliced meat, Bun Bo Nam Bo fulfills even the hungriest stomach with its various toppings: some slices of well-done beef, a part of a pig’s leg, blood pudding, meatballs, some kinds of spring rolls and, of course, a number of herbs. Trying this dish, visitors will be impressed by its unique flavor and certainly, will be able to discover more about various regions’ food identity in Vietnam.

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