Part 2 of the “Eating in Southeast Asia” series is dedicated to Vietnam. Vietnamese cuisine is very diverse and every region has its own specialties. Some cities and towns even have special dishes that are found nowhere else. The food that I’ve had the chance to try in Vietnam was heavily noodle-based with variations from place to place. Here are some of the typical things you’d expect to find in the main tourist destinations in Vietnam – stay tuned for the next post on STREET FOOD in Hanoi!
Cao lầu – First up we’ve got cao lầu (pronounced “cow lao”), the noodle dish that’s only found in Hoi An. What’s special about these noodles is the texture, which was firm and chewy. The noodles were topped with green veggies and various types of pork, including what I believed was crispy pork skin.
Bánh bao vac – Another specialty of Hoi An, the bánh bao vac is also known as “white roses”. These little shrimp dumplings got their name from their appearance, which really do look like white roses!
Mì Quảng – On the way from Hoi An to Huế, my friend and I stopped for a quick lunch break in Da Nang. Though we didn’t have time to explore the city itself, we got to try the local noodle dish, mì Quảng! It is served with various types of meat (shrimp and pork in this case) and toasted sesame rice crackers in soup. Definitely not your typical soup noodles!
Bún thịt nướng – One of the best meals I had in Vietnam (out of the excellent ones, which are all of them) was bún thịt nướng, or rice vermicelli with grilled meat. In addition to grilled pork, the vermicelli was topped with peanuts, coriander, and a special peanut sauce, which was oh-so-tasty. I miss this!
Bún bò Huế – In Huế, the most well-known noodle dish is no doubt the bún bò Huế. In hindsight I’m not sure if I was ripped off at the restaurant that I went to, because the photos of bún bò Huế that I’ve seen suggested that the noodles should be in a reddish brown broth, whereas the broth that we had was quite clear. Nothing too special to rave about here.
Bánh bèo – We also joined a fun cooking class in Huế and learned to make four Vietnamese dishes (bún bò Huế being one of them). Of the other three, bánh bèo was probably the most interesting. These were gelatinous rice cakes topped with minced dried shrimp, green onions, garlic, and chili peppers. Our instructor Miss Thuy noted that out of all the people who learned to make this dish, only 20% of them expressed that they liked it. Many disliked it because of the gelatinous texture. Well, apparently I became part of the 20% that liked this unique dish and certainly ate more than just two or three that evening 😉
Bánh khoái Huế – The second dish was the bánh khoái Huế. These are basically chicken tacos that are deep-pan-fried (not quite deep-fried, but with a lot more oil than normal pan-frying) and while delicious, might have been a bit too greasy! I think one was good enough for me!
Gỏi cuốn – The last item on the list of dishes that we learned to make was the fresh spring vegetarian rolls and these were my favourite of them all! They were so fun and easy to make and super delicious! I couldn’t resist reaching for more and at one point I felt a bit guilty for eating so many of them. But having learned how to properly handle rice paper, I could make them at home anytime now!
Phở bò – And finally, who could forget the good ol’ beef phở? You mustn’t think that I skipped the ubiquitous soup noodles! There was phở at our hotels for breakfast and more phở in random sketchy shops on the streets of Hanoi, but all were so amazing! Glasgow is seriously missing some good Vietnamese restaurants and I was so glad to have just the simplest bowl of beef phở after having been deprived for so long!
So to wrap up, the food I had in Vietnam was heavily noodle-based, with my favourites being bún thịt nướng (rice vermicelli), gỏi cuốn (fresh spring rolls), and phở bò (beef soup noodles). In addition to these, I went on a personalized street food tour with a guide in Hanoi and got to try some lesser known favourites of the local people that were hard to find on our own – this will be a story for the next post!