![]() Also, there are banh trang tron (literally, “mixed rice paper”), a student favorite made from a tantalizing blend of dry rice paper, shredded green mango, quail’s eggs, dried shrimp, fresh herbs, crispy shallots, and roasted peanuts. More unusual rice-based dishes include banh can, which are tiny, waffle-like rice pancakes. Many sweet and savory treats are wrapped in a layer of sticky rice and steamed inside bamboo or banana leaves to make portable snacks. Sticky rice is mixed with pulses, corn, peanuts and sesame seeds to make the breakfast snack xoi (or ngo in central Vietnam). Vietnam’s famously fragrant jasmine rice is the mainstay, but you’ll also find glutinous (sticky) rice, colored white, red, or black. You’ll also find rice fried with egg, vegetables, and other ingredients as com rang and "broken" into short grains and steamed as com tam, best enjoyed with nuoc cham (a dipping sauce of sweetened fish sauce). Rice also forms the basis for the popular breakfast chao (rice porridge), cooked to a soupy state and flavored with savory ingredients such as chicken, fish, eel, duck, or frog. Locals knock back rice by the bowlful topped with stir-fried meat, fish, and vegetable dishes at informal eateries known as quan com binh dan. If a local says, an com (literally, “let’s eat rice”), it’s an invitation to lunch or dinner. ![]() Rice, or com, is the bedrock of Vietnamese cooking, and it’s something you’ll be eating every day in one form or another. Where to try it: Find the best bun bo Hue in the country in the eponymous Hue Quan Bun Bo Hue is a great place to slurp down a bowl, but they usually sell out by the early afternoon. Further south, the soup to sample is bun mam, a strong fish-flavored rice-noodle broth with tomatoes, pineapple and bac ha – a thick, spongy plant stem. The exact ingredients vary from region to region and establishment to establishment, but it’s always satisfying, nourishing, and filling.įavorite seafood soups in Vietnam include banh canh cua – a rich, thick crab soup with quail eggs and white tapioca noodles – and bun rieu cua, thin rice noodles in a crimson-hued broth made from tomatoes and pulverized crab shells, topped with crab fat that’s sautéed with shallots. In central Vietnam, seek out bun bo Hue, a spicy beef soup made with round, vermicelli-like rice noodles. Pho, a satisfying soup made from flat rice noodles ( banh pho), broth, herbs, and beef or chicken, was invented in the north of the country, but it spread around the globe as refugees found sanctuary outside Vietnam during the Vietnam War. Try Vietnamese Pho – with bonus points from eating it at a floating market © Getty Images / iStockphoto Feast on Vietnam’s famous noodle soups
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