Vietnamese Food For Beginner

Take a gastronomic tour of Vietnam, but be warned – do not read this article if you are even slightly hungry.
1. Pho

They call it beef noodle soup, and such it is, but it is also so much more.  It is Vietnam  in a bowl. Pronounced like "fur" without the  "r", it  is beef noodle soup raised to the nth degree. You can have pho everywhere in Vietnam, but it is almost a cult in Hanoi. Try it Pho  Gia Truyen in Hanoi's Old Quarter for a taste of the really good stuff.
  From the garnish tray, add a squeeze of lime juice. Nibble at the bean  sprouts to test their crispness. If they pass the test, add a few to the soup.  And a dash of chilli sauce and garlic sauce or fish sauce. Lastly, sprinkle it  with coriander leaves, mint leaves, or basil. Or all of them. With your  chopsticks, thrust deeply to the bottom of the bowl. Lift the noodles above the  surface and let the dressings you have added subsume into the body of the work.  Lay the noodles back to rest. In the next minute the flavours will marry.
The more traditional beef variety of pho is called pho bo,  while the chicken is pho ga.

pho bo in hanoi

Pho Bo


2. Mon cuon (Rice rolls)

rice rolls

Rice rolls

Rice rolls are produced everywhere in Vietnam, with the most well-known  being goi cuon (known elsewhere as Vietnamese rice paper or summer  rolls). But those that are made in Hanoi  have their special characteristics. The wrappings of banh cuon are as  thin as a sheet of paper, appearing as edible alabaster, soft yet offering  something to the teeth. Ingredients may include grilled pork, fried bean curd  or vegetables, which are served on top. If you are really lucky, they will add  a drop of coleopterous essence (a highly aromatic secretion from the gland of a  type of beetle).
Do not miss Hanoi's Banh Cuon Gia Truyen (located in the Old Quarter) for delicate and incredibly  tasty banh cuon.


Northern specialties


northern-specialties

  The basic tenets of the north's cookery are more closely aligned with China  than that of other local regions. Fewer spices are available than in the south,  but the people could not do without black pepper. They use a superior grade  that is mild, yet intensely aromatic, and with a sweetness that is unique to  this land. Equally important are the sweet and pungent herbs - basil, mint,  coriander, spring onions and several other tasty leaves.

3. Bun cha

Bun cha is simply grilled pork served on a bed on of cold rice  noodles and dressed with a few herbs. The meat is always cut from a piece of  well-marbled pork and must be grilled with a pair of fresh bamboo tongs. It is  marinated in a mixture of sweet, hot, sour and salty, and the resulting product  tastes like none of its constituent flavours, yet more than the sum of its  parts. But, like so much of the north, what gives the bun cha its  characteristic taste and smell are the minty herbs, most often from nearby Lang  village.
Pay a visit to Hanoi's Bun Cha - they do the one dish, and they do it extremely well.


bun-cha-hanoi
Bun Cha


4. Snail dishes


snail-dishes
snail-dishes


In Hanoi there is a type of snail living in ponds and lakes that grows to  the size of a golfball, has a streaked colour, and, while chewy, is very tasty.  They are called "oc". Bun oc are boiled snails  dipped in nuoc cham, placed in a bowl of rice vermicelli and  snail consommé poured over. You can also get bun oc in many  seafood restaurants. Oc ngoi are minced snails mixed with onion,  garlic and mushroom; rolled in ginger leaves and stuffed in the shell of the  snail, then stewed. Pull the ginger leaf out and the rest comes along. Oc  hap bia are snails are steamed in beer. Try also oc xao ca vo (shelled stir-fried snails), oc cuon cha (rolled snail) and bun oc  kho (dried noodle and snails).


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