Vietnamese Food »

Lotus stem salad is healthy, vibrant, delicious on its own and certainly crunchy-A refreshing dish for hot days.

If you have ever tried “Cơm Trắng” (Vietnamese plain boiled rice), you will find the difference from the boiled rice in other countries. In an ordinary meal of Vietnamese people, together with a variety of different dishes, Com or plain boiled rice is an indespensable one, the most popular food at the main meals of the day (lunch and dinner).

On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, “giò” is one of the dainty morsels. Today, when “giò” almost become daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed...

Vietnam is not only a rather peculiar country of North Asia with extremely friendly and helpful people but its vegetarian regional menu is also worth discussing. The majority of Vietnamese population is meat-eaters, however, there are those who prefer vegetarian cuisine and pay much attention to the issue of their nutrition and health. Many meals are prepared and sold in the streets. Therefore, you will probably need some extra guidance to thoroughly study the Vietnamese vegetarian menu.

“Com hen Song Huong” is a dish served at room temperature, made with mussels and leftover rice. It is a complicated recipe that includes sweet, buttery, salty, sour, bitter and spicy flavors.

lizards and frogs are some kind of precious medical besides their delicious flesh

Bún (Rice vermicelli) is made of rice flour which is turned into small, circular and white threads wrapped up into small coils called Con Bun. Vietnamese rice vermicelli is preferable as a popular dish!

"Banh Chung" (Chung cake) is a traditional and irreplaceable cake of Vietnamese people in the Tet Holidays and King Hung’s anniversary (10th March Lunar). For the Vietnamese, making "Banh Chung" is the ideal way to express gratitude to their ancestors and homeland.

“Lẩu mắm” is a southern specialty and an amazing marriage of preserved fish and hot-pot as well. Guests are certain to love it at the first sight due to the eye-catching beauty of large dishes of colorful vegetables and the favor of the broth, made from salted fish that is cooked until its meat and bone are separated, greasy and sweet-smelling.

A good dish for cold days in Vietnam, “bánh gối” intrigues guests at first sight for its pretty baby pillow shape and its colorful sauce. Like most cakes in Vietnam, bánh gối is not baked but deep fried to create a charming yellow pastry skin, crispy and fragrant.