Baby basket clams rice (com hen) is a Vietnamese rice dish originating in Hue. It is made with baby mussels or basket clams and leftover rice and is normally served at room temperature.
My Quang rice noodle soup is a variety of Pho (rice noodle soup). My Quang are also made from rice and soused with soup as serving. My quang is similar to Vietnam’s most popular dish Pho and chicken or pork soup (Hu tieu).
The Vietnamese Sour Spring Rolls “nem chua” are made from rustic ingredients, namely ground pork thigh, minced pork skin, chili, garlic, fish sauce, sugar, salt, those are mixed, pressed and then naturally fermented by tender fig or guava leaves.
Banh com is not only one of the indispensable offerings during wedding ceremonies and ancestor-worshipping days, but is also a specialty that any visitor to Hanoi will want to buy for their friends and relatives as a present. For many years, Hang Than Street in Hanoi has been well-known for Banh com.
Banh phu the (literally “husband and wife cake”) or banh xu xe is a Vietnamese dessert made from rice with mung beans stuffing wrapped in a box made of pandan leaves. The dessert was traditionally given by a suitor but is now part of many wedding banquets.
Sticky Rice Cake Banh It is a specialty of Binh Dinh. Originating in Binh Dinh Province on the central coast, “banh it la gai” has become a veritable specialty of that region of Vietnam.
Banh khuc is a Vietnamese traditional cake. Bank khuc cake is mostly known in Northen Vietnam. It’s a rice ball made from glutinous rice, green bean, pork, spices and, most importantly, cudweed (khuc).
Pia cake banh pia is a rich cake eaten with tea that is a specialty of the Kinh, Khmer and Chinese ethnic people living in the Mekong Delta region. To many families in southern Vietnam, enjoying pia during the mid-autumn holidays has been a tradition since the early 19th century.
Vietnamese mooncakes are known as banh trung thu – “Mid-Autumn cake”. Vietnamese mooncakes are usually sold in either individually or in a set of four.
Banh giay is a white, flat, round glutinous rice cake with a chewy texture. They are presented in a pair, wrapped in small pieces of banana leaves. They are usually served with Vietnamese sausage giò lụa.
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia.
Hanoi green rice, or Com is a dish in Vietnamese cuisine. It is not dyed green, as can be done with pandan, but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.