Monday, 18 November 2013

An Overview on Vietnamese Food Specialities

Tourists to Vietnam consider their food quite healthy because they are not too spicy or very oily. The staple diet in Vietnam is rice and noodles which is incorporated almost in every recipe while bread is not consumed on a daily basis. Whether you stop by the nearest street cafe or enter the deluxe restaurants, you can enjoy the Vietnam food specialties almost everywhere. An average Vietnam meal comprises of three to five dishes. Traveling across the country, you will notice some great differences in meals and snacks consumed by the locals.  


Also known as the salted fish, this recipe actually comes from the south where fish happens to be the staple diet. This recipe uses trout fish and is served with rice or fresh vegetables. They catch fishes from ponds, freshwater streams and preserve them in salt for months or even years.

La vong fish pie

Fresh fish without many bones and less smell goes into the making of Cha ca vong or La vong fish pie. The processed and de-boned fish is mixed with rice ferment, saffron, native fish sauce, galingale and pepper. The pie is then grilled right at the serving table. After that the fish is placed in boiling fat where you can consume it with rice vermicelli. Spices, lemon juice and sour onion are added over the top to enhance flavors. La vong fish pie is the specialty of Hanoi people who make it in autumn.

Hue beef vermicelli

It seems like the taste of from different parts of the country is combined in this recipe to give it a special flavor. No matter in which part of Vietnam you are, a single woman will most likely enjoy hue vermicelli. Basically, the food in this region is presented as an art. In some part of the Hue city, the residents take hue vermicelli in the morning but a good number of restaurants in the city keep a hot broth pot throughout the day.

No comments:

Post a Comment