Showing posts with label Street Food. Show all posts
Showing posts with label Street Food. Show all posts

Vietnamese Food What to Eat in Vietnam


In the past few years Vietnamese food has become more and more popular around the world. Food lovers may have tried the two best known Vietnamese dishes – spring rolls and bread rolls. Rice, noodles, fresh vegetable and herbs all play big roles in Vietnamese food, making it one of the healthiest cuisines in the world. 

In Vietnam you’ll discover one unmistakable fact: Vietnamese people love noodles. They eat them every day, sometimes for every meal. Vietnamese noodles are made from a few basic ingredients, the most common being rice, wheat and mung beans, but a whole sub-cuisine is built on these basics. 


Vietnamese Chicken Wings

Vietnamese Chicken Wings - Sticky sweet and savory chicken wings marinated with fish sauce, garlic and sugar. Vietnamese chicken wings are absolutely delicious and addictive!

I haven’t posted Asian recipes for a few weeks and I am back with everyone’s favorite chicken wings. I love chicken wings so much that I can eat them every day.


Vietnamese Chicken Wings

With football season around the corner, this is the recipe you need.

Vietnamese chicken wings are scrumptious and they have gained a lot of popularity in recent years. Fish sauce is no longer an “exotic” ingredient in the kitchen.




Bo la lot

 Bo la lot


Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf's peppery aroma into the ground beef inside.

 Bo la lot
 Bo la lot
Ingredients:

See also

1. Beef: 500g (For the best way to make grilled beef leaves, you should choose the ribs that have both lean and fat, It will be better.)
2. Leaf Squash + onions + green onions
3.Grass: pepper + wedge seeds + cooking oil + fish sauce

Instructions:

Here are the steps and how to marinate grilled beef tenderly leaved, softly and deliciously:
Step 1: Prepare raw materials for grilled beef leaves
Beef: Wash, slice in thin piece and then chopped. In case you can not choose ribs, you should buy lean meat and loin and then chopped mince.
Leaves: Wash the leaves and then cut off the stem and leaf edges. To have a grilled beef tenderloin with characteristic flavor you can chop a little leaves mixed with beef leaves.
Squeezed are peeled, chopped and put into a bowl.
pick Root leaves and wash, after that cut off the white head, then pass through with boiling water.

Step 2: Follow the steps to make beef grilled leaves the most delicious
Start to make beef dish grilled beef tenderly prepared, you put the minced meat in the bowl and add spices + minced onion + fish sauce + seasonings mix well and wait about 20 - 30 minutes for evenly spread Spice.

After that, bake the beef for 15 - 20 minutes until the meat turns brown.
The aroma of beef along with the characteristic aroma of the leaves and spices create the unforgettable taste of this dish.

Vietnamese Grilled Pork (Thit Nuong)




4 To 6 Servings

This sweetsavory pork is most often served with steamed jasmine rice and a side salad dressed with a little nuoc cham or as the main attraction of one of my favorite dishes ever, Bun Thit Nuong. And much like Bulgogi is for Korean cuisine, it's a great gateway dish to Vietnamese cuisine for the uninitiated. Meat generally cooks best and retains the most juice and flavor at room temp. Bring the meat up to room temp by taking it out of the refrigerator 30 to 45 minutes before cooking. Also, chargrilled or charbroiled cooking is best for this dish, as the char is part of its signature flavor, but you can also pan fry or saute/stir fry if that works best for you.

Ingredients :

  • 1.5 Tablespoons oil
  • 1 teaspoon lime zest or 1 Tablespoon very finely minced lemongrass (the latter is preferable, but not widely available)
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 1 large green onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds pork shoulder, thinly sliced or cut into 1/2-inch thick steaks to be cut into smaller pieces after cooking
  • 3 Tablespoons fish sauce
  • 3 Tablespoons brown sugar
Instruction :

1. TO MARINATE: In a large mixing bowl, mix all ingredients together thoroughly and marinate for at least 30 minutes and up to 2 days, before cooking.

2. GRILL COOKING METHOD: If you're cutting the meat into small pieces, you'll need a grill basket to keep them from falling through the slats. Spread the pork in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked through and the fatty bits are charred. 5 to 7 minutes per side, depending on the thickness of the cut and grill heat.

3. SAUTE/STIR FRY COOKING METHOD: Cook in three equal batches in a medium high preheated and well oiled (about 2 teaspoons oil per batch) saute pan or fry pan or wok. If you want to ramp up the char factor with this method, you can turn the heat up a little bit higher and use about a teaspoon more oil for each batch. I won't lie - it's messy. But sometimes, you gotta put up with a little mess to make something really delicious.


4. BROILER COOKING METHOD: Preheat broiler. Spread in a single layer on a broiler pan and place about 4 inches under the broiler for 10 to 12 minutes or until the meat is cooked through and some of the fatty bits are charred.



5. Enjoy!

8 reasons why American tourists enjoy travelling to Vietnam


GlobalGrasshopper, a global award-winning journal and a rich source of information for those who love self-sufficient travel, recently published a very detailed article full of praise for the country. Vietnam. Jack and Jenn - two bloggers from Who Needs Maps shared the reasons why international visitors love Vietnam so much.


9 places in Vietnam make the West unforgettable

With beautiful natural scenery, unique culture and delicious food, many destinations of Vietnam such as Hanoi, Mekong Delta, Hoi An, Ha Long Bay ... always attract many visitors from all over the world.

Dalat: The cool climate is surrounded by the beautiful scenery of the valley of smog, fresh pine forests and colorful flowers, where Dalat was chosen as the ancient king of the resort season. summer. Today, the beautiful city of Lam Vien Plateau is a destination for those who want to escape the heat of the South.
Da Lat cuisine is also quite rich, in which the snacks such as bread, soy milk, baked rolls are classified into the food to taste when coming here.


Ho Chi Minh City: Located along the Saigon River in the South of Vietnam, Ho Chi Minh City was formerly known as Saigon. Today, Ho Chi Minh City is the largest city in Vietnam, attracting international visitors thanks to its combination of history and modernity, fascinating sights and vibrant nightlife.
In addition, street food of the city, Ho Chi Minh also has a special charm. Coming to the most vibrant city of Vietnam, you can settle down with the food specialties such as Ben Thanh night market, Ha Ton Quyen street, Vinh Khanh street.


Mekong Delta: Colorful floating markets, rich fruit orchards, endless rice fields, peaceful villages ... making the Mekong Delta the ideal destination for tourists. International visitors want to experience the simple life of the people of Vietnam.

To this rich land, do not forget to enjoy the local products. There is nothing more exciting to discover the canals of green trees, enjoying the delicious dishes such as grilled fish snacks, cakes or go to the fruit basket. It will be very interesting!


Nha Trang: Located in one of the most beautiful bays in Asia on the coast of Vietnam, Nha Trang is a popular resort destination for both domestic and foreign tourists. The majestic mountains, fine sandy beaches and beautiful islands offer visitors an unforgettable vacation. The beach of Nha Trang attracts visitors thanks to many resorts, green ... Amusement Park and water park bring the excitement to visitors.

About the cuisine of Nha Trang, seafood processing is always both Vietnamese tourists and international tourists gourmet. Also nem nực or bun ca( fish vermicelli) fry is also very good and seasoned.


Sapa: surrounded by mountains, terraces and ethnic villages in the mountainous north of Vietnam, Sapa is a bustling town, where you can climb the Hoang Lien Son Range or visit the region. around. International visitors are eager to see the terraced fields, waterfalls, cultural experiences, food and homestay with local people.
Come to Sapa, remember to enjoy the special barbecue here. Grilled meats, vegetables are oblique, with new customers to grill. In the cold weather of the mountains to enjoy the aromatic barbecue, hot hot fruit is delicious to forget.


Hue: Perched on the banks of the Perfume River, Hue is the ancient and quiet capital of Vietnam. Today, the place still retains its traditional features in architecture, culture and cuisine, becoming one of the most attractive destinations in Vietnam. In particular, the city of Hue with the temples, palaces, magnificent walls, or Thien Mu Pagoda is the most popular attractions.


The famous delicacies of Hue cuisine include beef noodle, filter cake, little ram ... and the kinds of Hue super diversity.


Hoi An: This ancient town has a history of over 2,000 years, located in central Vietnam. The center of Hoi An is the old quarter with impressive architecture and attractive cuisine. Visitors can walk along the old streets, watch old houses, enjoy tea, taste delicious food such as tea, high floor ... or shopping in the long life.



Hanoi: With its bustling old town, the perfect mix of classic and modern, with its unique cuisine, Hanoi has become a favorite destination for many international travelers.
You can take a stroll in the vibrant old town, visit the markets, sip a cup of aromatic coffee, enjoy the attractive street food, listen to opera at the Opera House ... Prices are so cheap with other destinations in the world is also a plus for Hanoi.


Halong Bay: As one of the seven wonders of the new world, Ha Long Bay has long been a name well known to the international tourism community. With blue water, rocky mountains, Ha Long Bay is like a scene in the fiction. Located about 130 km from Hanoi, this place has over 2,000 islands, with impressive cave system, lake ... impressive. Guests can rent yachts for a fun night out on the bay.
Jackie Nguyen

The Best Food to Eat in Vietnam

From eating in random living rooms to five star meals, here are some of the best Vietnamese street foods and snacks you must try, while traveling through Vietnam.

Vietnamese food is without a doubt, one of our favorite cuisines. People love it's creative ingredients, and that mix of sweet, sour and spicy flavors! If you travel to Vietnam you will be more excited to taste everything and eat your way through the various cities like Hanoi, Hue, Hoi An, and Saigon.

Of course, being a huge country, the various regions of Vietnam (north, central, and south) each had their own unique food styles. Come to Vietnam, you will have the chance to try the food from so many different parts of the country. No matter where you go, you are able to find vietnamese staples like Pho and Bun Cha, and you will be surprised by the variation from one city to another -- for instance, the Pho you order in Hanoi is almost completely different from the Pho you'll get in Saigon.
Another thing that surprises is that each of the three regions has very different dining cultures. In Hanoi, the north of Vietnam, the places with basically "mom and pop" street food stalls. In Hue and Hoi an, the central region of Vietnam, things are a little more developed, and you will find a broader selection of traditional restaurants. In Saigon --Vietnam's largest city -- you will be able to find everything from amazing street food to fine dining all on the same street.

Below are a few tips for eating some of the best Vietnamese food you should try, while taking a tour of Vietnam in the future. I know we are missing a ton of dishes on this list, so let us know about your favorites in the comments!
Tips for eating in Vietnam
One thing we quickly learned, was that eating in Vietnam is a very different than eating in a Vietnamese restaurants in the US or Europe.  Below are a few things to keep in mind when while looking for a bite to eat in Vietnam.
Be adventurous: Many restaurants in Vietnam (especially Hanoi) don't always look like traditional restaurants in the US or Europe. Sometimes, the "restaurant" is the front room of someone's house, and they serve food to you in what is essentially their living room. Sometimes the "restaurant" is just a grill setup over an open fire on the sidewalk. If you see people sitting on little plastic stools, go ahead and join them. We did this many times, and had amazing meals, and never died. It's perfectly safe.

Look for locals: This golden rule of eating in a foreign city applies anywhere, but especially for Vietnam. If you look into a place and see nothing but wide eyed westerners looking back at you, run away. Often times this tactic does mean that you will end up going into places that may appear to be less than "100% sanitary" (though you'll get over that quickly in Vietnam), and they most likely will not have a translated menu for you. Deal with it. Find someone who is eating something that looks good and point to it when you order. Odds are you'll get delicious, authentic food, and for a fraction of what you'd pay in a restaurant that caters to foreigners.   


Don't always expect to get a menu: Many places we ate in Vietnam only served 1 dish. You basically walk up, grab a stool, and within 30 seconds someone walks over and puts down a bowl or plate of what ever it is that restaurant makes. It could be skewers, bun cha, pho, or something else you may not always recognize - but whatever it is, that's what you're going to eat -- there are no substitutions. 
Drink beer: It's hot in Vietnam, and nothing helps cool you down like a glass of beer. You'll see it for sale everywhere. We bought some from an old lady selling it out of her house, and we sat with her on little stools on the sidewalk and drank a few bottles. Also, a bottle of beer is cheaper than a bottle of water in Vietnam, use that to your advantage -- and remember beer is 95% water anyway! Cheers!
Speaking of Beer, try Bia Hơi This is a dirt cheap local style of Vietnamese beer. Expect to pay a few pennies for a glass. Bia Hơi literally means fresh beer. It's brewed each the morning and is sold later that day! Don't be turned off when you see it served with large amounts of ice. It's surprisingly refreshing and when it's hot and humid (even inside the air conditioned rooms), you'll be thankful.  
Sometimes you just need to stop for a beer in the most unexpected of places!


Your favorite food from Hanoi, Vietnam
Bun Cha- The signature dish of Hanoi.  Follow your nose to a smoky street-side grill and chances are you’ll find Bun Cha. You’ll be given a mound of grilled pork neck, fried spring rolls, salty-sweet broth, slices of green papaya, rice noodles, and fresh herbs. Mix everything together and enjoy. 
Morning Glory Salad. It’s a crispy vegetable that is stripped down to be noodle like and we ate in variety of different ways. My favorite was eating it raw with grilled beef on top and that tangy sweet sauce, Vietnam does so well. 



Phở - There is a big difference between Phở served in Hanoi and Saigon. In Hanoi you get wider noodles, a darker broth and my favorite - a strong anise and cinnamon flavor. If you’re used to getting all the different garnishes (herbs, lemon, different types of meat, etc) you’ll have better luck in Southern Vietnam.
Phở
Bahn Mi - A baguette sandwich that is given a Southeast Asian twist by stuffing it with pâté, mayonnaise, pickled carrots and daikon, jalapeños, cilantro and cold cuts. Although we found Bahn Mi everywhere in Vietnam, we liked it best in Hanoi. Most of the stands we came across only had 2 basic types.

By Lam Nguyen


7 Reasons to Eat Street Food in Vietnam



You’re coming to Vietnam – you’ve read about the street food, you’ve heard about the street food, but will you try it? You may be on your way here, telling yourself “Of course I’ll try it!”. But to be honest, upon first arrival, you may become wary of what you’ll actually try. There’s not likely to be a menu in English and it is more unlikely that the staff will speak great English. Here are 7 reasons that we have come up with to eat street food in Vietnam to help ease your worries!


Nem Ran/ Cha Gio (Vietnamese Fried Spring Rolls)

Despite its popularity throughout Vietnam, the origins of this dish pretty hazy because it is called different names in different parts of the country! In north, these Fried Spring Rolls are called Nem Ran and in the south it is known as Cha Gio. Regardless, this dish is one of the preferred food on special occasions for all Vietnamese such as Tet and other family festivities.




Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Deep-Fry
Cuisine: Vietnamese



INGREDIENTS

Filling
  • 170g ground pork
  • 57g small shrimp, minced
  • 28g crab meat, coarsely chopped
  • 1/2 carrot
  • 28g mung bean noodles/glass noodles (soaked in hot water for 30 mins until soft)
  • 1 clove garlic (minced)
  • 1 shallot (minced)
  • Ground black pepper
  • 1 tspn fish sauce
  • Salt
  • 1 egg (lightly beaten, use only half)
  • Spring Roll paper
  • 1 tspn corn starch (dissolved in some water)
  • Lettuce (for garnishing/wrap)
  • Dipping Sauce
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 3 tbsp lime juice
  • 1/4 cup fish sauce
  • 1-2 bird’s eye chilies (cut into fine rings)
  • 1 tbsp minced garlic (optional)




INSTRUCTIONS
  • Boil water and soak noodles for 30 mins.
  • Combine all the ingredients for the filling together to form a sticky mixture.
  • Chop the soaked mung bean noodles into shorter threads and combine with filling.
  • To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
  • Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.
  • Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gioin the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
  • Serve immediately with dipping sauce.


By Lam Nguyen

Vietnamese Chicken Congee (Chao Ga)

Vietnamese-style rice congee cooked in a flavoursome chicken broth. Get this recipe for authentic Vietnamese Chicken Congee (Chao Ga).





Cooking Time: 30mins - 60mins

Serves: 3 to 4

Total time: 60mins - 120mins

Marination/Stand time : < 1 hour

Course: Lunch

Cook Method: Boil

Cuisine: Vietnamese


INGREDIENTS


  • 1 whole chicken
  • 1 whole onion (skin removed)
  • 1 tbsp salt
  • ½ cup jasmine rice (rinsed and soaked in water for 1 hour)
  • ½ cup glutinous rice (rinsed and soaked in water for 1 hour)
  • 1 piece 5cm ginger (smashed)
  • 1 shallot (smashed)
  • Fish sauce (to taste)
  • Salt (to taste)
  • Chicken stock (to taste)
  • Spring onions (finely chopped)
  • Coriander (finely chopped)
  • Vietnamese mint (finely chopped)
  • Fried shallots

INSTRUCTIONS


  • In a large stock pot, place the chicken in and fill with enough water to cover the chicken. Add 1 peeled whole onion and 1 tbsp salt to the pot and bring to a boil over high heat. And then turn the heat down to medium and let chicken cook for a further 30-45 minutes, or until tender. Remove any froth or foam that appears on the surface.
  • Retain liquid in the stock pot and remove chicken from the pot and rinse under cold water to cool down and avoid discoloring. Shred the chicken meat and set aside.
  • Drain soaked rice and glutinous rice, adding them along with the ginger and shallot to the broth in the stock pot. Let it sit for 45 minutes untouched.




After 45 minutes, give the rice a stir and bring to boil over medium high heat for a further 15 minutes, stirring occasionally. Then season to taste with salt, fish sauce and chicken stock.
Transfer and serve in individual serving bowls. Top with the shredded chicken and. garnish with chopped spring onion, coriander or Vietnamese mint, and fried shallots.

By Lam Nguyen


...

Vermicelli Noodle Bowl

"Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner."





Roasted Pork Banh Mi (Vietnamese Sandwich)

"I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat."

Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)


Ingredients

Ingredients 32 m1   servings 1263 cals

  • 1/4 cup julienned (2-inch matchsticks) daikon radish
  • 1/4 cup julienned (2-inch matchsticks) carrots
  • 1 tablespoon seasoned rice vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon hoisin sauce, or to taste
  • 1 teaspoon sriracha hot sauce, or more to taste
  • 1 crusty French sandwich roll
  • 4 ounces cooked pork roast, thinly sliced
  • 2 ounces smooth pate, thinly sliced
  • 6 thin spears English cucumber, diced
  • 6 thin slices jalapeno pepper, or more to taste
  • 1/4 cup cilantro leaves
Roasted Pork Banh Mi (Vietnamese Sandwich)


Directions

Prep: 25 m                Cook: 7 m                         Ready In: 32 m


  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  • Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
  • Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
  • Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
  • Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)

Roasted Pork Banh Mi (Vietnamese Sandwich)

Footnotes
Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 1263 calories; 75.9 g fat; 91.3 g carbohydrates; 54.2 g protein; 188mg cholesterol; 1994 mg sodium.
By Lam Nguyen