Small round discs of rice flour, found in the estates surrounding the old ancient city of Hue. This is also part of the cuisine from central Vietnam, banh beo (literally “water fern cake”) are. Served with crunchy pork rinds and toasted shrimp powder and served with fish sauce, they are a very wonderful dish to share.
Where: Nam Giao
136 Le Thanh Ton Street, in an alleyway behind Ben Thanh market. District 1
Banh Canh Cua
Banh canh cua is a thicker noodle that can be made with either tapioca flour, rice flour, or a combination of the two and the viscous crab soup — not for those who shrink from goopy foods. Thickened with tapioca flour (and thus gluten free) it’s a great meal for those who like their food consistencies to be adventurous, and with chilies, green onions, and fresh lime on top, a very tasty bowl.
Where: Kim Long
80/68 Tran Quang Dieu Street, District 3
Over the years have become the most popular breakfast food in Hanoi, Banh Cuon is Vietnamese steamed rice rolls. The steamed rice is cooked until it is very sticky and then it is scraped off with a bamboo stick. Then, the rice roll is filled with strong-flavored pork, mushrooms, onions, and fish sauce. The appeal of this dish is not only the great flavor but also the intriguing way it’s taken. Customers can often watch their host steaming the extremely interesting moments before their dish is served. The version with pork and shrimps is extremely delicious.
Banh Khot & Banh Xeo
Banh khot (mini knots of fried rice cakes) and banh xeo (larger sizzling rice crepes) are quite the same. Foreign travellers usually call them as “ the Vietnamese pancakes” . Many people misunderstand that bánh xèo is made with eggs because of its distinctive yellow color, but that is the color turmeric. It’s actually made with a batter of rice flour. Don’t be fooled by its healthy appearance, though, bánh xèo‘s literal translation of ‘sizzling cake’ refers to the noise it makes during frying. Enjoy along with the greens and beansprouts, you may do not want to pause, especially when wrapped in a blanket of mustard leaves and herbs.
Where: Banh Khot Co Ba Vung Tau
40B Trần Cao Vân near the Turtle Pond.
Bột chiên is easily one of our favorite dishes. We love it. It’s crunchy cubes of fried rice flour with eggs and green onion. Most people seem to eat it for breakfast, but we’ll eat it any time of the day. Whenever we’re driving around on our motorbike and notice a bột chiên food cart, we jam on the breaks to get some. It’s that good. It’s served when crispy, with sweet rice vinegar and soy sauce concoction, and some shredded pickled young papaya to cool down the dish.
Where: Bot Chien Dat Thanh
277 Vo Van Tan Street, District 3
Bun Bo Hue
Huế is known as the ancient capital of Vietnam along with the way its local dishes achieve a wonderful balance of flavors — spicy, sour, salty and sweet — and Bún bò Huế is the best symbol. The broth is made by simmering beef bones with lemongrass and fermented fish sauce. The dish is eaten with beef, pork, thick noodles and too many herbs and vegetables for more flavors depending on each person taste. Chili is put in as well for a spicy add because the residents here love their foods spicy
Where: Bun Bo Hue Dong Ba
110A Nguyen Du, District 1
A different list of ingredients for this dish depends on each food stall. It’s a hodgepodge of whatever was served at the local market or any street all day long, but the main ingredients still the same: rice vermicelli, fish paste, seafood, pork and some combination of greens and sprouts. This one is heartier than phở, so why don’t we give it a try!
Where: Bun Mam Dac San
22 Phan Boi Chau, District 1
Bun Rieu Cua
Really to say that this pungent crab and tomato soup is amazing. If you want to dip your foot into bun rieu start with the lovely lady above, and then try it about town. She usually avoids giving foreigners the blood cube prevalent in bun rieu, so if offal is your thing, insist on yours. She’ll provide extra with a beaming smile.
Where: Corner of Pasteur Street & Ly Tu Trong street, District 1. If she’s not there, please try the corner of Nguyen Du & Pasteur street as she tends to be at one of those two spots.
The lady above is the person you’re looking for 🙂
Only open between 10am – 3pm
Bun Thit Nuong Cha Gio
Bun thit nuong, this dish is found throughout the city and combines all of the satisfying textures you might want for lunch in one heaping bowl of food. Rice vermicelli noodles, grilled boneless pork, a crispy pork spring roll (often with taro), which is the cha gio part of the name, and fresh lettuce and herbs. You top it with spoonfuls of sweet fish sauce and chilli, letting the sweet and pungent liquid seep into every bit of your food. Where: Chi Thong
195 Co Giang, District 1
Known as ‘broken rice’, it’s the rice that farmers often used to kept for themselves or sold it for cheap when Vietnam’s economy struggled. Today, you are able to find a cơm tấm stall on every street in this country. With millions, it always is the optimate meal than any others — a meal has enough various nutritions.
Where: Dong Hoa Xuan
49 No Trang Long, Binh Thanh District