Vietnam Cuisine

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Foods

Vietnamese cuisine has been influenced over the centuries by Chinese and Indian cooking, yet it retains its own distinctive mix of harmonious flavors, color and textures.

Balut (Trung vit lon)

A balut (or Hột vịt lộn in Vietnamese) is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. ...

Banh beo xu Hue (Hue bloating fren-shaped cake)

Banh beo is a specialty and indispensable in Hue City. Banh beo is delicious with its core stuffed with small shrimps and sauce made from a mixture of ...

Banh cuon (Rolled rice pancake)

Banh cuon is popular to Vietnamese as disk for breakfast. The cake preparing process includes grilled rice which is steamed and oil-spread to have sweet-smelling. ...

Banh Chung and banh Tet (Boiled rice and pork cakes)

Boiled rice and pork cakes are usually cooked 2-3 days before Tet. Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled ...

Banh la cha tom (Grilled rice cake with Cray fish)

Anyone who used to experience the dish would never forget such simple cake made from grilled rice cake and Cray fish only. ...

Bánh mì kẹp thịt (Vietnamese Sandwich)

This food is common everywhere in Vietnam as a favorite of factory workers and school kids and eaten for any meal of the day, commonly breakfast and lunch. ...

Banh tom Ho Tay (Ho Tay fried shirmp cake)

All people who used to live in Hanoi are familiar with Banh tom Ho Tay Restaurant on the Thanh Nien (Young) Street. ...

Banh trang cuon thit heo (Dry pancake roll with pork)

Coming to the Central region, you are offered with the service of Banh trang cuon thịt heo. ...

Banh xeo (Vietnamese crepe-type pancakes )

Banh Xeo are Vietnamese crepe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. ...

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Ho Chi Minh City
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