Pho Hanoi

Pho is one of the pride of Hanoi. Pho is not only delicious but also enjoy being confided juicy on the writings of many famous writers such as Thach Lam, Nguyen Tuan, Vu Bang Pho ... Do not know ever since, just know one thing, pho to taste in everyone's comments are extremely diverse.

Noodle dishes are known throughout the world. 7.2011 in late May, according to poll results of the CNN news, pho, one of two dishes of Vietnam (second dish salad book) accounted for 2 positions 28 and 30 of the list of 50 specialties in the world.

According to CNN comments, pho is described as a water dish, made ​​from cooked rice noodles with beef or chicken, served with a few herbs. "Its flavor is unparalleled, not merely a mixture of ingredients combined. Pho with taste and harmony."

Bun Cha Ha Noi

Bun Cha is a dish does not require sophisticated. To a father and Grilled Grilled member, you must choose only bacon (bacon) and soft shoulder lean meats marinated with fish sauce, pepper, shallots. Grilled after baking is complete will be for the cup of sauce.

Sauce prepared with simple requirements to achieve harmonious combination of salty fish sauce, the sweetness of sugar, vinegar sour, and spicy peppers. Typically, to increase the flavor of the sauce cup, it is common to add papaya and carrot. Vegetables are served with vegetable bun cha flavor live north of the country such as lettuce, marjoram, perilla, basil back, glossy basil, basil.

Cha Ca La Vong in Hanoi

No. 14 Cha Ca Street is a restaurant that many people still look forward to for a taste has become the "Name any communication failure": Cha Ca La Vong restaurant. This restaurant by the family team created the early 20th century to sell fried fish served with vegetables and spices served with noodles. Gradually over time, fried fish dish has become a specialty of Hanoi. And, the popularity of this dish made ​​the street formerly known as Hang Son has been renamed Cha Ca Street.

To enjoy, people who eat fish have fat baking pan, put onions, fennel to create a special aroma emanating stimulate smell, taste. When vegetables ripe for re-issue, you give the cup noodles and a few pieces of fish on top, sprinkle peanuts, sprinkle shrimp paste (if not familiar restaurant brought out a bowl of water mixed with lemon sauce), sprinkle little oil fry your mind is boiling in the pan and mix in the final food. Now is the time you can enjoy this dish in both taste and smell her.

Bun thang Hanoi

Want a delicious bun thang is not the first time, the second is to have a general good local cooking shows, meticulous, careful, thoughtful is "handing down" from her life, her life. Bun thang 'means soup but not the crab noodle soup, noodle soup carp, snakehead ... which is a noodle dish does not appear in normal days, not for those who rush hungry. It is a sophisticated dish, carefully, elaborately, only the important aspects of the party, becoming its own delicious dishes of Hanoi and Vietnam.

Hai Phong has crab cakes

A dish to feel all the taste, only to have its birth place. Since only the
A bowl of rice is good, meets attractive to 5 colors: brown crab color pink, brown rice, green color of leaves guise, spinach, green onion, lemon; fresh red pepper and place of dry onion straw yellow. Eye-catching colors combined with tasty, greasy food will definitely attachment legs even once guests to enjoy, will remember the taste of those who went away.

Ninh Binh elderberry

These pieces are removed from the fire pot and exposed cracked fitting (or drying) to dry for easy storage. When will enjoy fried rice. To the rice is delicious, people use sticky rice Huong, round grains in. Charcoal cooking is best. Somehow have to fire until well mixed, creating fire across the bottom of the pot, do not place any where thin thickness. Necessarily cooked in iron pots. Elderberry, must be taken out of natural sunlight for two or three sun is reached. When storing to sanitation, to fresh, absolutely avoid moisture, near the new food fried.

Burning rice dish attractive customers include elderberry, or beef heart, pig kidney fried with vegetables such as onions, mushrooms, carrots, tomatoes and served with sauces. Pieces are dotted with elderberry sauce constant wave of the fat of fish sauce, shrimp paste ... also when the same order. At many restaurants in Ninh Binh, the sauce made ​​from goat meat makes a unique combination for two special dishes here.

Elderberry sauce usually served with spicy, fragrant enough to penetrate the slice thickness for fire. Each family, in Ninh Binh stores are doing and know how to cook the chocolate flavor to the sauce separately.

An eel Burmese Art

Burmese people in Nghe An eel is considered a "good guts". Here, just to kind of eel with a chopstick. This dish is also very picky when processing.

After cleaning eel, marinated spices, will be fried crispy (crispy eel), or fried and still hunting the golden color of the skin show Eels (soft). Spring onion and chopped laksa leaves often move before the bowl to keep the smell; of laksa leaves as small as move more aromatic. Myanmar after washing, boiling water ceiling, the ceiling back into the pot of water for the vermicelli brown brown eels hatch, permeability and thickness, sweetness of the broth and place in bowl.

Dried vermicelli is fried meat and fried eel was thoroughly with vermicelli, while vermicelli vermicelli is soft water mixed with steamed eel meat. Sorghum in fiber, tough and brittle, not crushed, fresh and marinated eel meat thoroughly so that no smell, laksa leaves and sprinkle a little extra sauce on it with nothing charming.

Bun bo Hue

Bun bo Hue is one of the dishes with special flavor of Hue dreams. A bowl of beef noodle charming fragrance of lemon grass, spicy peppers, the fat of the meat, rolls, vegetable oil and pork blood.

Like many typical dishes of Hue beef noodle very fussy in processing. First, things are considered "soul" of the dish is beef noodle soups. Soups are tunnels from pork bones, beef bones with a few tubers. Soups are delicious to the water, sweet, not greasy. The main spices of bun bo hue of shrimp paste sauce, lemon grass, chilli sauce together. Essential oils of citronella scented warm, strong enough to neutralize the smell of fish sauce and shrimp paste smell helps boiled pork cooked to medium, mixed with a little beef flavor shrimp paste sauce, pepper onions, fish sauce smelled sweet and aromatic.

Quang Noodle

Quang noodles is a dish always invite you to come to Quang Nam and the Central Provinces. Quang noodles and noodle are made ​​from rice but has the flavor and distinct morphology. True to its name, this noodle originating from Quang Nam.

The noodles are made ​​from finely ground rice flour and bread coated with thin layers, then move horizontally to the thin noodles about 2 mm. To make bread, people use good rice soaked in water until soft, take the ground into fine powder, not liquid not solid, then took a leaf coated with flour. When cooked, take out wheat leaves placed on trays to cool, use green onions peanuts apply for a class file then chopped noodles from sticking to fibers, mixed with additives to achieve some crunchy, tough.

Dry Pho Gia Lai

Dried noodles can see is the unique combination between noodles and pho. Dried noodles made ​​from rice flour, not as soft and flat noodles which thread-like pieces and long noodles. Blanch dry noodles mixed with ground meat Profile, sprinkle the top layer of yellow onion seedlings, fragrant. Soups with meat beef, ribs, corn, or beef, also this may be the chicken, sprinkle with chopped cilantro add a little action, black pepper. Vegetables served with dry noodles just lettuce, basil and blanch price.

Trang Bang rice cultivation

Just a little spice with pork and rice flour, but cake soup, Trang Bang (Tay Ninh) has become a specialty dishes not to be missed for those who arrived in the Southeast region this . As many people, cake soup, Trang Bang ancient woman by a bear each burden bread soup around Trang Bang town to sell to feed their families, then back to the secret of her descendants, over time, bread soup Trang Bang available in many shops in the province.

Flour bread soup made ​​from rice, thoroughly soak rice overnight to complete soft, then puree and bring extract starch, cooked to make steamed bread soup just soft fibers, both white smooth plastic back .

Soups are security from the bones to get fresh water. However, it must have secrets "flute soups", so that little use MSG but still sweet soups charming. Trang Bang rice cultivation many customers pork is favored by the fat of the meat fresh, aromatic length of the cake, hot taste of chili, pepper ... plus cups mixed sweet and sour sauce, taste like standing forever where the tongue.

Banh Khot Vung Tau

Vung Tau is known tourist city with fresh seafood dishes, besides, more rustic tourist choices in their journey when the cake is Khot Vung Tau.

Materials to create the cake of rice flour Khot is pretty small, but cleverly mixing must, if the dough will dry more water and no bread toughness, dough even more water to be wet, not brittle . Khot cake delicious crunchy medium to medium long. Each cake was just oral Khot tea cup, the top is decorated with little red shrimp stripped of bark, green onion finely chopped, sometimes it is sprayed onto the ground shrimp cakes.

Khot sauce for bread is sweet and sour sauce mix, but sauce is simple but delicious bad decisions of the dish, the preparation requires diners to medium mouth. At the same time to create appetite, feeling tired because of limited oil, served with bread Khot as papaya, chopped carrots vinegar soaked fiber lines, along with lettuce and herbs such as basil, coriander thorn , perilla ... make the dish more flavor.

Saigon Salad book

To eat it, customers are not afraid to use your hands, then book any book that's delicious food right. Nothing complicated structure, salad book is simply a roll of thin, soft, tough outside, inside for a few shrimp, a few slices of cooked bacon, some fresh noodles, some green living curve emerges out, a little extra cost, herbs, salad ... roll up. Salad first good book to have fresh ingredients and requires manual dexterity to book, book sure hands, neat. But the decisive factor lies in the sauce.

Seasoning sauce was chosen as the sauce for more delicious salad book, pickled chili seasoning mixed with the crushed garlic, lemon sauce with enough sugar to salty, sweet, sour, spicy, add a little finely minced aroma to dishes dot with the bar tender. For some people not used to the smell of fish sauce to taste, had sweet and sour sauce or soy sauce, made ​​from the same ground or crushed seeds provide, prepare to taste, sprinkle roasted peanuts being less greasy, fragrant. And each strange sauce instead gives the salad a delicious flavor, is different.

Saigon rice plate

Formerly, broken rice is considered the food of the poor, people take advantage of the broken milled rice before cooking. Over time, broken rice sublimation in Saigon town and many people get rich from this popular dish.

Broken rice is usually served with 4 main dish: flank steak, packaging, rolls, eggs sunny side. Most attractive to customers is to enjoy steaming plate of rice plate with golden pieces of flank steak cumbersome and sweet, besides the long-fiber packing sophisticated software made ​​from pig skin, which is parallel to floor and wall pieces rub or eggs circular ring is white outside, inside the yolk cooked to medium.

Soc cup cake

Cup cake dish is familiar to the southwest, but is best known in Soc Trang, especially in markets along the route Mango Coffee Canada (Xuyen district), Soc Trang city of about 8 km.

The name comes from the cup cake cup, a metal instrument with a stainless conical, bell, with handle hold for frying. The cup cakes is not complicated but it depends a lot on how to select raw materials, mixing the dough, so skillful cast of beautiful cake evenly, until the cake so that operations are golden fried and aromatic flavor .