Introduction to Vietnamese food

Vietnamese cuisine is considered one of the healthiest cuisines in the world. For every cuisine, there is a part of history that makes it excellent when consumed. In this way, Vietnamese cuisine has five elements known to balance every meal that this great country has to serve.

Most Vietnamese dishes include the five basic elements, namely spicy, sour, bitter, salty and sweet. A different food arrangement attracts the eyes, sounds coming from a crispy ingredient. The tongue detects the five spices while the aromatic ingredients can be felt with the nose. Some meals are felt with the fingers, which is perceived as a touch. Vietnamese cuisine is not only about food and spices. It is also about the Yin-Yang balance applied in the composition of a meal that assembles a healthy balance for the body.

In Vietnam, there are dishes that you will get depending on their seasons to provide different contrasts of temperature and spiciness of the food and the environment you have the food in. For example, duck meat is eaten in the hot summer with hot ginger fish sauce compared to chicken. Hot pork is preferably eaten in the winter. Seafood is eaten according to fresh and cold and is mainly served with ginger. Spicy foods are filled with a sourness to balance the balance.

Succulent meats, fresh seafood including shrimp, and exotic vegetables such as bamboo shoots and chayote make up many dishes, combined with the signature blend of palm sugar, chili or salty fish sauce. The fragrant grass smells of galangal, Vietnamese coriander and mint, as well as aromatic spices such as cinnamon and anise, waft through the streets and you will discover a mouthwatering variety of dishes and experiences.

Best popular dishes to eat in Vietnam

Pho

When you think of Vietnamese cuisine, chances are this noodle soup is the first thing that comes to mind. Phở is the most popular dish outside of Vietnam and is a great introduction to the principles of Vietnamese cuisine. It is hearty in nature, its flavors coming from the freshness of its ingredients as well as the techniques used to create the broth. Phở is said to have originated in the north of Vietnam and once it gained popularity in the south, it has since evolved into the dish we love today. Typically, a bowl of phở made from the north is simple. There aren’t many vegetables, just minced beef and chopped ginger on top. It is usually accompanied by fresh chili peppers and lime depending on the diner’s preferences. A southern bowl, on the other hand, uses fresh vegetables as ingredients: basil leaves, bean sprouts, and sawgrass, to name a few.

Banh mi

The other popular Vietnamese food besides phở is their sandwich, bánh mì. It owes its roots to the country’s French colonial history. When the baguette was first introduced to Vietnam, they would typically eat it with their cold cuts, cheese, butter, and liver spread. The sandwich originated in Saigon, but its popularity quickly spread through food carts. Bánh mì is a combination of delicious flavors packed into various textures. The airy, crusty baguette is filled with tender meats and fresh vegetables that harmonize to create a sweet, savory, and occasionally citrusy flavor profile. Their most popular proteins of choice are typically Vietnamese ham, grilled pork, or chicken. Bánh mì has since become popular around the world and its flexibility has allowed for international versions of the sandwich to be adapted.

Goi cuon

Gỏi cuốn are salad rolls that are very easy to eat and prepare. Legend has it that during wartime, soldiers were packed with rations of gỏi cuốn because they are light to eat and long-lasting. They can also be enjoyed even when cold, giving them a reputation as a complete meal on the go. These salad rolls consist of protein and vegetables housed in a rice wrapper. The most popular fillings are usually shrimp, lettuce and vermicelli.

Goi buoi tom

This salad is easy to prepare and a pleasure to eat, especially with friends and family. Gỏi bưởi tôm is typically made with pan-fried or steamed shrimp or scallops mixed with pomelo and an assortment of herbs and vegetables. It is then seasoned with a beautiful combination of lime, chili, garlic and fish sauce. This salad is incredibly aromatic and fragrant. The sweetness of the pomelo comes through, while the pan-fried seafood and dressing complement the fruit with a slight acidity. It is also a pleasure to eat, as the contrasting textures of the firm seafood and juicy pomelo create a beautiful blend of flavors inside the mouth.

Bun cha

Bun chả is a staple of Hanoi cuisine and consists of seasoned pork patties served with vermicelli noodles and a rich broth. These are often caramelized and seasoned with traditional Vietnamese flavors like lime, chili peppers, and fish sauce. The noodles and pork are meant to be dunked in broth. For something full of flavor, bun chả brings out the best in its ingredients to create something nutritious, delicious, and simple.

Bun rieu

Bun riêu is another Vietnamese noodle soup popular with locals during the summer. Made with tomato broth and freshwater crab stock topped with frozen pig’s blood and fresh vegetables, this rice vermicelli noodle soup is rich in flavor but light and easy to eat. The best thing about bún riêu is that while it is delicious, it is equally nutritious, with crushed crab shells providing calcium, pig blood with iron, and vitamins from the abundance of vegetables.

Banh xeo

While there are variations of this dish also found in neighboring countries like Cambodia, China, and Thailand, the humble bánh xèo is believed to have originated in central Vietnam. This crispy rice flour pancake is a popular street snack in Vietnam, but you can also find it on restaurant menus. These delicious snacks differ in their fillings depending on which region of Vietnam you have them in. In central Vietnam, most chefs would include bananas and starfruit, while the southern Vietnamese version would incorporate mushrooms or coconut. The versatility of bánh xèo is proof enough that everyone will enjoy Vietnamese dishes and can be adjusted to your tastes.

Cua rang me

Despite the simplicity of the cuisine, cua rang me, the dish is a great example of the complex flavor profile of Vietnamese cuisine. Known to English speakers as tamarind crab, this simple dish breaks down the crab which is then deep-fried. It is then stir-fried with a sauce with the finest flavors you will find in the best Vietnamese cuisine. The result is a variety of flavors, ranging from sweet, salty, sour, and savory infusing the light taste of the crab.

Bo kho

Bò kho is a meticulous dish filled with complex flavors. This traditional dish is said to have originated in Saigon, but has since been adapted by other regions. It is a showcase of the flavors and techniques found in the best Vietnamese dishes. Braised beef is the star of this hearty soup. This protein is marinated with the intense flavors of basil, cilantro, lemongrass, fish sauce, star anise, and sometimes even cinnamon. It is usually cooked for hours to ensure the beef is at its most tender. This creates a perfect harmony between the beef and the broth. It is traditionally served with noodles or chopsticks and a side of assorted vegetables.

Com ga

Cơm gà is another simple dish that is popular in all regions of Vietnam. This is the Vietnamese version of chicken and rice but with the addition of wonderful Vietnamese ingredients. Chicken strips are laid on a bed of turmeric rice and served with pickled daikon radish, shallots and herbs to give a fresh zest to cut through the rice and turmeric chicken. It is best enjoyed when spicy.