Le Mat village is also well-known for serving delicious dishes made from the reptiles. Just half an hour’s driving from the center of Hanoi, you will find yourself in Le Mat village where snake – restaurants have mushroomed.
Pho xao may just be a slightly healthier take on my xao – but the beauty is in the details. The flat, smoother pho noodle doesn’t crisp up like its pre-boiled instant cousin.
Fresh rice noodle rolls pho cuon is delicious and attractive dish for all ages, does not take much time to cook, both the rolls and interesting food, strange taste, used in the family reunion party, farewell the old year and welcome the New Year.
Vietnam’s banana flower salad, nom hoa chuoi packs a much bigger punch than a typical plate of mixed greens.
Ga tan, Stewed Sweet Herbal Chicken Soup is one of Vietnamese best dishes is worth a try if you’re needing a Vietnamese tonic. This is completely different from any other soup.
Banh khot is a famous Vietnamese dish of miniature pancakes served with herbs and vegetables and spicy sweet fish sauce for dipping. They could be translated in a number of different ways, from crispy savory pancakes, to coconut rice cakes, to kettle cakes…
Bun bo Hue or bun bo is a popular Vietnamese soup containing rice vermicelli (bun) and beef (bo). Hue is a city in central Vietnam associated with the cooking style of the former royal court.
Goi cuon is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bun (rice vermicelli), and other ingredients wrapped in Vietnamese banh trang (commonly known as rice paper).
The fried version with minced pork is called Cha gio (southern Vietnam), nem, or Nem ran (northern Vietnam).
Banh Xeo, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
Although the name “cha ca” implies that it’s a fish paste, it’s actually small fillets of flaky white fish marinaded in turmeric and galangal, fried and served with generous topping of dill on a sizzling hot plate.