Vietnam is an unmissable destination on any foodie-traveler’s bucket-list. It is nigh-on impossible to resist the alluring aromas of garlic, chili, and lime, from hidden eateries on every roadside. As a rule of thumb, food gets fresher and spicier towards the south where chilies grow readily in fertile soils. In the north, subtle flavour combinations have been perfected across millennia. And in the great central plains of Vietnam, expect as varied and exciting a diet as you could find anywhere in the world.
- Hanoi – Bun Cha
- Hue – Bun Bo Hue
- Da Nang – Mi Quang
- Hoi An – Cao Lau
- Ho Chi Minh City – Pho
- Mekong Delta – Banh Xeo
Hanoi: Bun Cha
| Bun Cha Ha Noi and an Ice Tea. Photo Credit: Alex Sinclair Lack |
Fear not spice-lovers, chili is still plentiful in Vietnam’s cultural capital. However, the colder climate has led to black pepper becoming the prominent ingredient to give dishes a kick. Vietnam grows peppercorns of all colours and varieties; they rarely lack in depth of flavor. Like much of the north, the food in Hanoi features lighter, balanced flavours. This is most noticeable in Vietnam’s most famous dish, the rice-noodle soup, ‘pho’. Pho is not short of variety, as evidence by another Hanoi speciality, ‘pho cuon’ (fried beef, onion, lettuce, and cucumber wrapped in a giant rice-noodle parcel) and ‘cha ca la vong’ (grilled fish with turmeric and dill). That said, Hanoi’s most remarkable dish could never be anything other than the mouthwatering, bun cha. On first encounter with the unusual combination of cold noodles, raw garlic, unidentifiable herbs, griddled pork, and lukewarm broth, most new travelers follow the same transition. First, they react with horror and confusion, then, they develop nothing short of an addiction to this wonderful comfort food. Trust us, you won’t regret it. The quality of the dish seems to be in direct correlation to the proximity of Hanoi’s city center, so choose your spot wisely.
Hue: Bun Bo Hue
The food in central Vietnam is known for it’s hot and spicy flavours. Hue, once the imperial capital of Vietnam, has a long rich history. This is reflected in its ancient, royal cuisine. More attention is paid to culinary presentation in Hue than anywhere else in Vietnam. Highly decorated, colourful meals are normally served in small spicy portions. Some of the most noteworthy options are cao lau, com hen, beo cake, and of course, bun bo Hue (a vermicilli soup enriched with beef and oxtail). As a hub for Buddhism, Hue offers a variety of restaurants that steer clear from the shrimp sauce and provide excellent options for vegetarian diners.
Hoi An: Cao Lau
Hoi An is known for more than just its artisan tailors and beaches. There are secret family noodle recipes that only use water from a special, ancient well. Perhaps Hoi An’s tastiest speciality, cao lau is a noodle soup dish with pork rind, bean sprouts, delicately flavoured with star anise and mint. It is often served with grilled flour crackers or crispy rice paper.
Da Nang: Mi Quang
Mi Quang originated in the neighbouring Quang Nam province, but is now inextricably linked to Da Nang. That’s all thanks to a bunch of expats who brought the dish to unlikely fame with The Mi Quang Song. It is commonly made with wide, fresh rice noodles, yellowed with turmeric. A variety of meats are marinated in a rich stock of garlic, shallots, black pepper, and fish sauce. It is often topped with generous helpings of peanut, water mint, hardboiled egg, and banana flower. And that’s just to name a few. It’s an exciting looking dish with a wildly creative set of ingredients.
Ho Chi Minh City: Pho
The widespread availability of fresh vegetables provides Ho Chi Minh City with the perfect backdrop for tongue-tingling cuisine. The pho in Ho Chi Minh City is different from that of Hanoi, it contains more sugar and vegetables. This reflects the sweeter, southern Vietnamese’ palate, which is also evidenced in their widespread use of coconut milk as an ingredient.
Phu Quoc Island and the Mekong Delta: Banh Xeo
The region’s waterways are famed for their distinguished produce. Spiced fish and seafood are freshly caught by the waters while inland, peppercorns and honey are produced using age-old techniques. Pho Quoc Island is also home to some of the country’s finest banh xeo; a sizzling pancake filled with shrimp, beansprouts, onion, shrimp and pork.
What’s your favourite Vietnamese food? Did we miss out anything good?
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Written by Alex Sinclair Lack for Teacher’s Friend – Vietnam.
