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Vietnam Cuisine - Foods, Page 2
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Bun bo gio heo (Beef and fork soft noodle soup)
Bun bo gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving. ...
Dishes made of soft noodle soup are diverse such as vermicelli and fried chopped meat, Bun Thang, vermicelli and sour crab soup, stewed vermicelli and boiled lean meat, etc. ...
Ca kho to (Dry-boiled catfish)
Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. ...
Ca nuong trui (Bare fried fish)
The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. ...
Ca tai tuong chien xu
"Tai tuong" fish is classified as a kind of luxurious food-stuffs. The fish is as white as chicken, delicious and sweet smelling but not crushed. ...
Cao lau Hoi An (Hoi An vermicelli)
Cao lau as a dish has its "own kingdom", therefore, customers are likely to be served with it only in Hoi An. ...
Com (Grilled green rice)
Every autumn, around September and October, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, predicting that the com season has arrived ...
Com hen song Huong (Perfume River mussel cooked rice)
Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. ...
Com tam is grilled pork (either ribs or shredded) plus a Vietnamese dish called bi (bì) (thinly shredded pork mixed with cooked and thinly shread pork skin) over broken rice ...
Cua rang muoi (Fried salted crabs)
The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it. ...
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