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 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.
Glutinous Rice Cakes are farm produce that the Giay offer their ancestors when praying to them for good health, luck, and another bumper crop. The cakes are carefully made, representing the respect and feelings of people for their ancestors.
Steeped fruit Hoa Qua Dam mixed fruits is a popular dessert in Vietnam. It’s basically many types of fruit put in a glass with sweetened milk poured on. People eat it by mixing ice with the steeped fruits to make a cold, milky mix.
In Vietnam, rau muong is a common ingredient and garnish in Vietnamese cuisine and was once served as a staple vegetable of the poor.
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.