Top 25 Irresistible Dishes of Vietnamese Travel

1. Ha Giang's Hearth-dried Buffalo Meat

Ha Giang's hearth-dried buffalo meat, also known as dried buffalo meat, smoked buffalo meat, is considered a specialty by ethnic minorities in the northern mountainous provinces in general and Ha Giang in particular, often consumed regularly or during long forest trips. Moreover, during rainy seasons or floods, this dish demonstrates its strength by providing nutrition to the locals when the village is isolated from the outside. To make this dish aromatic and unique, the first crucial step is selecting quality ingredients. Typically, people in the rocky plateau choose buffalo raised on the hillsides. Wondering why? Because firmer buffalo meat is chewier, more delicious, and richer in flavor. Especially during buffalo slaughtering events, the villagers select the fresh, tender buffalo meat to prepare Ha Giang's hearth-dried buffalo meat. Additionally, the use of local spices is essential in the preparation of Ha Giang's hearth-dried buffalo meat. These spices include chili, ginger, mac khen, salt, garlic, lemongrass, and dổi seeds.

2. Sour Pho from Lang Son

Pho has become an incredibly familiar dish to many. However, 'Pho chua' might sound quite unusual, and you may not have heard of it before. It is a famous specialty of Lang Son, not only unique in name but also in its distinctive appearance and flavor. The exact origin of 'pho chua Lang Son' is uncertain. Some say it has its roots in China, while others believe it's a unique variation derived from the well-known pho in Hanoi or Nam Dinh. Regardless of its origin, over the years, 'pho chua' has remained a delightful dish, enchanting countless diners and becoming a source of pride for the people of Lang. Today, 'pho chua Lang Son' can be found throughout the country, but the best and most renowned is still produced in That Khe, Lang Son.

What makes 'pho chua Lang Son' special lies in its intricate preparation. A bowl of 'pho chua' typically includes various ingredients such as pho noodles, shredded pork, shredded chicken, fried shallots, sweet potatoes, taro, pork ribs, pork uterus, and more. 'Pho chua Lang Son' is usually served in a large bowl, starting with soft and chewy white pho noodles at the bottom, followed by shredded pork, and cucumber. Roasted peanuts, fried sweet potatoes, and dried shallots are sprinkled on top. All the ingredients harmonize to create not only a visually appealing dish but also a delicious one, tempting anyone who sees it to immediately indulge. When eating, diners can mix the ingredients or enjoy them separately. Lang Son's 'pho chua' has a cooling nature, making it suitable for consumption on hot days. However, it can still be enjoyed in winter when the broth and pho noodles are heated.

With breathtaking natural scenery, pristine locations, friendly locals, and a climate with a European touch, Sapa has long been an ideal destination for both domestic and international travelers, whether in summer or winter. As a tourist city, Sapa's cuisine is incredibly diverse, featuring both imported and local dishes. When in Sapa, be sure to try many exotic dishes, and don't miss out on the grilled delights. In the chilly weather, colorful skewers emanating enticing aromas quickly warm both your body and the eagerly awaiting stomach. From roasted corn, sweet potatoes, and cassava scattered along the streets, within a short time, numerous stalls pop up. The phenomenon of the grilled street might have emerged due to the needs and preferences of tourists on chilly nights. Sapa's cuisine is an unforgettable experience for every visitor.

Dozens of stalls sell skewers of meat alongside corn, sweet potatoes, and cassava. With just a bucket and a charcoal stove, a few small plastic chairs, you have a place to enjoy grilled dishes. Moreover, grilled eggs, ducks, pork hearts, and more become popular grilled items. Grilled birds, chickens, grilled sticky rice cakes, grilled tofu... There are hundreds of grilled dishes, and even a week might not be enough to taste them all. Each dish has its unique seasoning and spice blend, ensuring that trying multiple dishes at once won't feel repetitive or monotonous. For instance, the fermented tofu dish involves soaking the tofu until it has a strong sour aroma. If you're not accustomed, the scent might be challenging to accept at first, but give it a try, and you'll be captivated by the intriguing combination of the tangy fermented tofu, the crispy exterior, and the cool, soft interior of the grilled tofu. The grilled sticky rice cake, seasoned with shredded meat, is grilled until the crust turns golden, exuding the fragrant aroma of glutinous rice waiting for you to savor.

Tích Nghi fish porridge restaurant has become a familiar stop for every citizen of Bac Ninh city, especially appealing on cold winter days. Located about 100m from National Highway 1A, fish porridge places are always a resting point for travelers. Whether coming from the North or returning from Hanoi, if there's an opportunity, people often stop to enjoy the specialties of the homeland of Quan Ho singing. In the province and beyond, close friends and relatives can share a few bowls of fish porridge, a plate of fish hearts with quail eggs, and a bottle of Cẩm rice wine - delicious, warm, and friendly.

When it comes to Tích Nghi fish porridge, almost everyone knows it as a famous and familiar specialty of the people of Bac Ninh. In particular, this fish porridge becomes even more delicious and attractive when enjoyed on cold winter days. Besides the melodies of Quan Ho folk songs, cups of Cẩm wine, betel leaves with areca nuts... Mention Bac Ninh, and people will immediately think of fish porridge. Among them, Tích Nghi fish porridge is the most famous. This dish is also a culinary cultural highlight of Bac Ninh as well as Vietnam. Tích Nghi fish porridge originates from the family of Mrs. Tích Nghi in Vệ An commune. In 1977, the family rented a small shop to sell porridge and built the famous brand of fish porridge throughout Kinh Bac. And until now, it remains famous throughout Bac Ninh and neighboring provinces.

When in Dien Bien, savor the traditional dish of Muong Thanh grilled sticky rice. You're sure not to forget it; it's a festive specialty of the locals. The sticky rice is made from the nương glutinous rice, cultivated in the fields. The dish boasts a rich sweetness due to its preparation with freshly hatched young birds (pigeons aged 10-15 days, stretching their necks out of the nest and getting ready to eat). The bird meat is sweeter and more flavorful. The sticky rice is cooked in a special wooden pot, steamed, and delicately soft, not sticky to the touch. After the first steaming, it's poured onto a flat surface, evenly spread with chopsticks, left to rest, and then returned to the pot for continued steaming until the sticky rice is uniformly cooked. This method ensures the rice is tender and lasts a long time.

Muong Thanh grilled sticky rice is a down-to-earth dish. In the past, people cooked this dish to replenish their strength during exhausting harvest days. The type of bird used for cooking is the Ngói bird, as the harvest season coincides with the Ngói bird season. Moreover, Ngói birds have plenty of meat that is both fragrant and firm, making it irresistibly delicious. However, these days, Ngói birds are becoming rare. Alongside that, pigeons are more readily available, with meat that is equally delicious and sweet, so many people use pigeons to make grilled sticky rice. When served, the sticky rice is placed on a bamboo tray (a round woven bamboo box with two halves pressed together), lined with banana leaves underneath. The rice is placed on top, followed by the cooked bird, sprinkled with a few fried golden slices of shallots. Cover with the lid, let it rest for a while, then enjoy. In the past, you could only enjoy this dish during Muong Thanh Tet in Dien Bien, but now due to popular demand, it's made daily to serve guests, ensuring you can enjoy it whenever you visit.

Nam Dinh Sweet Soup is an exquisite and meticulously crafted traditional dish. With small green mung beans, golden yolks, and tender, fragrant pandan leaves, combined with just the right amount of sugar, skillfully prepared by the cook, you get a plate of delicious sweet soup. The more the sweet soup is stirred evenly and skillfully by hand during cooking, the sweeter and longer-lasting the final product will be. Unlike the elaborate Hue-style sweet soup or the variety of ingredients in Southern sweet soups, Nam Dinh Sweet Soup is simple. Carefully selected mung beans are soaked and cleaned, then sprinkled with a few grains of salt and roasted before being ground into a fine powder.

With the powder ready, take white or brown sugar in boiling water to cool, dissolve the sugar, and mix it well with the powder. Cook over low heat, stirring continuously, and must be done with great care, precision, and skill. A slight misstep can lead to burning. When you feel the stirring becoming heavier and the batter thickening, wait a little longer after the batter boils and slowly becomes thinner; that's when the sweet soup is ready. Looking at the bright, smooth, golden pot of sweet soup, tasting the deep sweetness with the fresh aroma of mung beans, you can truly appreciate the talent and effort of the cook. Scoop the sweet soup onto a plate, let it cool completely, sprinkle a little roasted sesame, and compress it tightly. A plate of sweet soup like this can last for 10-15 days without any special preservation, and it still tastes delicious. This uniqueness, with a relatively large amount of sugar compared to other sweet dishes, sets it apart.

Hải Dương mung bean cake

Thanh Hoa's culinary scene offers a wide variety of dishes such as Sour Sausage, Tứ Trụ Sticky Rice Cake, Răng Bừa Cake, and Ích Cake... Among these, Sour Sausage remains a specialty well-known to many international travelers for its distinctive and unique taste, setting it apart from sausages found in other regions across the country. Indulging in Thanh Hoa's sour sausage, you'll be captivated by the crispy texture and delicious blend of pork skin, the sourness of the meat, and the spiciness from chili and garlic. Additionally, locals skillfully enhance the flavor by adding the pungency of galangal leaves, creating an indescribably delightful culinary experience. These cylindrical-shaped sour sausages often grace the dining tables of Thanh Hoa households. The dish can be enjoyed with spicy chili sauce, elevating its deliciousness. Moreover, the distinctiveness of Thanh Hoa's specialty also relies on the traditional recipe for making sour sausage, with the fermentation time adapting to each season, resulting in just the right amount of sourness.

If you are a food enthusiast, the ways to enjoy Thanh Hoa sour sausage will surprise you with their uniqueness. Firstly, you can consume it immediately after it's cooked. The ingredients used in making the sausage are pre-marinated, so eating it directly after cooking allows you to fully appreciate the deliciousness of this type of sausage. Many people wonder what sauce goes best with Thanh Hoa sour sausage, and the shared experience from many is that chili sauce remains the top choice. Secondly, sweet-grilled sour sausage. The preparation of this dish is quite simple; you only need a few ingredients like sausage, green chili, onions, and various spices for marination. After marinating for about 20 minutes, grilling will result in a surprisingly tasty and mouth-watering dish, perfect for outdoor activities. Thirdly, making garlic and chili-rimmed sour sausage. You only need to rim the sour sausage similar to rimming meat or ribs, along with garlic and chili, to create a highly enticing dish.

If a traveler visits the ancient capital and doesn't indulge in the goat meat dish, it's like missing out on the essence of Ninh Binh. There are numerous delectable dishes made from goat meat, such as pan-fried goat, grilled goat, roasted goat, steamed goat, and goat blood pudding. The rare goat meat is sweet and tender, pairing perfectly with aromatic herbs like galangal leaves, mint leaves, and bamboo leaves, creating a rich and flavorful experience. The distinctive taste of Ninh Binh's goat meat comes from the unique way it is raised here. Unlike other regions, locals don't confine goats in pens but let them roam freely in the mountains. This free-roaming lifestyle makes the meat lean and low in fat.

Goat meat from Ninh Binh is of high quality as goats graze on naturally grown herbs, including many valuable medicinal plants. The limestone karst mountains, which have been submerged for 250 million years, also contribute wild forest herbs that complement the goat meat, attracting diners from various regions. The meat is appropriately tender, not overly chewy, with a distinctive odor that is not as strong as in goats from other regions. When dining, it is common to accompany the meat with lime, ginger, chili, lemongrass, galangal, mint leaves, bamboo leaves, and green bananas to reduce the gamey smell and enhance the natural sweetness of the meat.

As the name suggests, Danang turmeric noodles originate from the Quang Nam - Danang region. Despite the name 'mì' implying Italian pasta made from flour, these noodles are, in fact, made from rice flour. The name comes from the cultural fusion between the Vietnamese and the Chinese. In the 16th century, during the Nguyen Lords' reign, Hoi An became a bustling international trading hub with many foreign merchants. With the prosperity here, the Chinese immigrants introduced their specialties, including dishes made from wheat flour that resembled the current turmeric noodles. There are various versions of turmeric noodles, such as chicken noodles, snakehead fish noodles, shrimp and meat noodles, beef noodles, and more recently, frog noodles. While not difficult to cook, turmeric noodles are intricate due to the multiple steps involved.

A delicious bowl of Danang turmeric noodles must be colorful, featuring ingredients like shrimp, meat, eggs, accompanied by broth, 9-flavor raw vegetables, roasted peanuts, sesame rice crackers, and dipping sauce with lime, chili, and various spices. The noodles should be fresh, yellow, soft, and chewy. Enjoying Danang turmeric noodles is best with fresh green chili for that authentic kick. The rich flavor, coupled with a hint of spiciness, creates an exquisite dish. Additionally, the noodles can be paired with sesame rice crackers. Some prefer dipping the crackers in the broth, while others like to break them into pieces and mix them directly into the noodle bowl. Authentic turmeric noodles are served with raw vegetables, specifically 9-flavor raw vegetables, including basil, cinnamon basil, fresh lettuce, young mustard greens, white bean sprouts, coriander, mint, chopped spring onions, and thinly sliced banana flowers.

Initially created to satisfy sweet cravings during times of hunger, Cu Do Candy in Hà Tĩnh has transformed into a local delicacy eagerly sought after as a gift for travelers. At first, when hearing the name Cu Do Candy, everyone can't help but be intrigued. In reality, it's a type of peanut candy with a traditional recipe. The art of candy-making in Hương Sơn has been passed down through generations. However, after the famine in 1945, the peanut candy industry experienced a sudden boom. Behind this interesting name lies fascinating stories. There's another intriguing theory about the origin of this Hà Tĩnh specialty. Legend has it that the craft of making Cu Do Candy in Hà Tĩnh was established by a poor couple. Approaching the day when their eldest son was getting married, they were perplexed about what to serve the neighbors for the celebration.

In this difficult situation, the father daringly took honey and pre-roasted peanuts to try cooking. He poured the crispy peanuts into the honey pot and stirred thoroughly. The wife, sensing a lack of flavor, grabbed fresh ginger from the garden, cleaned it, sliced it into strips, and added it to the pot, stirring evenly. When the neighbors tasted it, everyone nodded in approval. Interestingly, after returning home, they took white rice, ground it, mixed it with water, and baked it into small, palm-sized rice cakes. To express family affection, the father decided to name the dish after his son, calling it Cu Hai Candy. After a long time, a French person visiting Vietnam tasted it and praised it, naming this Hà Tĩnh specialty Cu Do Candy, pronounced as 'cu dough.'

Grilled Snakehead Fish in Đắk Nông - a mountainous delicacy adored by many travelers. Locals playfully say that if you haven't tried grilled snakehead fish in Đắk Nông, you haven't truly experienced the place. To prepare this specialty, locals wrap the snakehead fish in a type of forest leaf before grilling. Caught from the Sêrêpôk River, the fish's meat is not only sweet but also firm and fragrant. Accompanied by a bamboo tube of sticky rice and a plate of grilled chicken, your meal takes on the essence of the highlands. Grilled Snakehead Fish in Đắk Nông is an exquisite specialty with succulent, golden-brown fish pieces arranged on a plate, standing out amidst the green hues of bananas, fresh herbs, and a bowl of glistening dipping sauce. Just looking at it evokes a sweet sensation on the tip of your tongue.

Place a piece of snakehead fish on the available rice roll with fresh vegetables, slices of green banana, star fruit, and rolled rice noodles, lightly dipped in a bowl of well-seasoned fish sauce with garlic, lime, and chili. All these flavors gradually spread on your palate. Eating this while enjoying a bit of strong liquor and coffee with friends or family adds to the delight. Grilled charcoal snakehead fish in Đắk Nông is a beloved mountainous specialty. Just as locals humorously say that not having Danang Turmeric Noodles in Danang is like not having been to Danang, here too, the locals often say to each other that those who come to Đắk Nông without savoring grilled snakehead fish haven't truly visited the place. The dish, with the addition of bamboo-tube sticky rice and a plate of grilled chicken, creates a highland feast for you.

Đắc Lắc Venison gains its fame not just for having the best deer meat in the region but for two main reasons: firstly, deer meat is scarce in this area, turning it into a delicacy prepared with great precision and expertise; secondly, the unique flavor in the preparation of deer meat by the people of Đắk Lắc is distinct, simple yet sophisticated, making Đắk Lắc venison always warm the hearts of diners from all directions. The dishes made from deer meat in Đắk Lắc are diverse. Diners can indulge in deer meat prepared in 7 different ways, each with its distinctive flavor and value, including grilled venison, sautéed venison, deer hotpot, roasted venison ribs, venison vinegar shake, deer tripe congee, and dried venison.

For dishes like roasted venison ribs, venison vinegar shake, and deer tripe congee, more time and steps are required in preparation. However, most locals and distant diners alike often prefer dishes made from deer that preserve a somewhat primitive, straightforward approach, showcasing the purest and most delicious taste of venison. These are the grilling and drying methods. With just deer meat as the ingredient, but through various preparation methods, this land of mountainous cuisine has provided diners with fascinating experiences. So, if you get the chance, don't miss the opportunity to savor the delightful dishes made from this venison!

Grilled Rice Paper from Đà Lạt, once tasted, is hard to forget; even if you return, you will always fondly remember those enchanting flavors. The land of thousands of flowers is not only famous for its myriad of brilliantly colored flowers but also captivates visitors with many enticing delicacies. Whether it's a steaming bowl of beef noodles in the chilly weather, a plate of crispy and fatty baked rice paper with a few pieces of shredded papaya to entice, a bowl of noodle soup for a hearty breakfast, or flavorful grilled nem (spring rolls) for those who love snacks, the options are plentiful. One cannot overlook the fragrant Grilled Rice Paper in Đà Lạt, sizzling on the glowing red charcoal stove, along the roadside or at street-side stalls during a stroll through the Đà Lạt night market - truly special.

The main ingredients of this Grilled Rice Paper are, of course, rice paper, chicken eggs, dried shrimp, and green onions. Due to its simple composition, the price for one piece is quite affordable, making it accessible for everyone to taste. Many Western tourists, when experiencing this delicious dish in Đà Lạt, praise it and liken it to Đà Lạt's own 'pizza'. The reason for this nickname also stems from its appearance. This dish originated from the Southern region of Vietnam and has enchanted countless culinary enthusiasts. When the rice paper is grilled, with the addition of chicken eggs, it takes on a golden color, with the green spring onions and crispy dried shrimp evenly spread, resembling a medium-sized pizza. Stop by a roadside stall, order a few hot and crispy rice paper pieces, enjoy them while taking a deep breath in the chilly weather.

Nha Trang is well-known for its natural beauty with long stretches of blue beaches and friendly people. Besides, the city is famous for its simple and rustic local dishes. Among the delicious dishes of Nha Trang, visitors often mention the jellyfish noodle (bún sứa) with the distinctive taste of the sea. This dish will complete your Nha Trang culinary experience. In the summer, jellyfish noodles are not only nutritious but also great for cooling down. It can be said that jellyfish noodles are a specialty of Nha Trang, available at any time of the day. You can find this dish in every corner of the city, along the coastline. Specifically, you can enjoy jellyfish noodles at places like Ngô Gia Tự Street, Hàn Thuyên Street, or the intersection of Yersin and Bà Triệu Streets…

Jellyfish Noodles in Nha Trang have their own unique characteristics, different from other regions. Therefore, local residents and tourists alike love this dish with the distinctive taste of the sea. To prepare this delicious dish in Nha Trang, the chefs do not need too much effort or time. All the ingredients have the strong taste of the sea, so the dish is limited in the use of spices and already has the right level of saltiness and sweetness from various seafood. The broth of jellyfish noodles is clear, made from fish, not fatty, and has a sweet, fresh taste, perfect for hot weather. When enjoying the noodles, the chef will blanch them in boiling water, put them in a bowl, add some crispy jellyfish on top, a few pieces of fish cake, pour in the fragrant and hot broth, garnish with some white coral fern, and a bit of fresh vegetables. Just looking at the steaming bowl of noodles, customers will want to indulge in it right away.

Tamarind rice paper is a well-known specialty of Tây Ninh province, featuring rice paper exposed to dew and tamarind sauce, used to mix with various spices and dip or roll to eat. This dish has long been a memorable part of school days and student life, making it easily found in any school. Honestly, no one knows exactly when this dish originated, but my first taste of it was during junior high school, more than 18 years ago until 2019. Fortunately, the place that created this dish is along the road to my school - Lê Văn Thời Street, Gò Dầu town, Gò Dầu district, Tây Ninh province. Up to now, many claim to have made this tamarind rice paper, but in my opinion, this route is the most famous if you want to find the original place selling this delicacy.

The ingredients of a pack of Tây Ninh's tamarind rice paper include rice paper exposed to dew (3-4 pieces stacked in quarters and placed in a nylon bag to prevent drying), tamarind sauce tightly wrapped in a bag or pressed into a plastic jar. Roasted peanuts are finely ground for easy blending with the dipping sauce. Homemade shallot oil and dried chili are the best. The taste of this dish, whether good or bad, depends 99% on the tamarind sauce. So, if you're hooked on this sauce, you can only continue buying it from the same place, or you can try making it at home to satisfy your taste buds whenever the craving strikes. The key ingredient here is Tây Ninh chili salt because it already contains garlic, chili, seasoning powder, and salt, so all you need is to find a particularly delicious chili salt to make the tamarind sauce more flavorful.

When it comes to Phan Thiet cuisine, people often imagine seafood, delicious fish sauce, and the famous Phan Thiet rice cakes. No one would think that Phan Thiet pancakes are also classified among the renowned cakes of this bustling coastal city. Traveling to any region, tourists often encounter pancakes, considered a general symbol of rustic cakes in Vietnamese villages associated with rice fields. However, in each region, pancakes have a different taste and their own delicacy. If you go to Huế, there's 'bánh khoái,' and in the Mekong Delta, there's the Southern-style pancakes. Similarly, in Binh Thuan's Phan Thiet, you can try the pancakes with a unique taste that belongs only to the people of Phan Thiet Binh Thuan, distinct from the pancakes of other places. Phan Thiet pancakes are rich and delicately crispy, with a unique texture because the pancake batter not only contains a bit of coconut milk like the pancakes in the Mekong Delta but also has a hint of mung beans.

When pouring the pancake batter, people in Phan Thiet usually pour it on pottery molds made by the Cham people. Perhaps this unique factor makes Phan Thiet pancakes more special. In other regions, pancakes are often poured into small iron pans, stainless steel pans, or various sizes of aluminum pans. Another distinctive feature of Phan Thiet pancakes is the dipping sauce. Throughout history, in every dish, regardless of the region, the dipping sauce plays a significant role in creating a distinctive flavor that is hard to confuse. The dipping sauce in Phan Thiet pancakes, while not outstanding compared to the dipping sauce in pancakes from other regions, has a rich taste of tomatoes and tamarind juice, along with the slightly crunchy texture of finely ground roasted peanuts, transforming the simple pancake into a sophisticated delicacy rather than just an ordinary snack.

The image of three-crab salad has become familiar to the people of the Mekong Delta. Three-crab was once known for a poor people's fish sauce. Nowadays, with a more diverse cuisine, three-crab is transformed into many delicious dishes for diners. Three-crab is now a specialty, and anyone coming to the Mekong Delta wants to enjoy the unique flavor of this river and water specialty. Three-crab is found throughout the water areas of the Mekong Delta, but food enthusiasts say that three-crab in Bac Lieu is the best. Here, three-crab is both tender and crispy, with a rich and distinctive flavor. The three-crab is fresh and cleanly processed, separated and mixed with garlic, chili, MSG, sugar, lime juice, and then marinated with spices for 15-30 minutes. Now you have a unique and delicious three-crab salad. In the past, people only needed to prepare a little three-crab like that and take it to work in the fields. Marinated three-crab eaten with white rice is already a delicious meal.

There are also some other ways to prepare three-crab, such as boiling in coconut water, boiling with salt and pepper lime dipping sauce, cooking soup to cool down the hot summer meals... And no matter how it is transformed, the flavor of Bac Lieu three-crab remains the same, fragrant, rich, and characteristic of Bac Lieu land. This is still an invisible thread 'holding' the footsteps of diners back to Bac Lieu. The traditional way of preparing three-crab is roasting with tamarind, roasting with salt... These dishes are suitable for family gatherings or friends. The crispy texture, slightly salty, and sour taste make three-crab more attractive and enjoyable. Cooking this dish is not difficult. Clean the three-crab, break the legs into smaller parts that fit after eating, then stir-fry evenly with shrimp salt or sauté with tamarind water. When the dish is cooked, you can add roasted peanuts on the surface to make it a delicious and charming rustic dish.

When it comes to Saigon, it's impossible not to mention broken rice. Taking a stroll around Saigon, out of ten places for lunch or dinner, five of them are broken rice restaurants. Saigonese people love broken rice, and they eat it in every meal. Because it's extremely easy to eat, easy to make, and perfectly suited to the taste of Saigonese people, broken rice restaurants are always crowded, whether it's early in the morning or late at night. Broken rice is actually a quite common and popular dish of Saigonese people. Originally made from broken rice grains, it is somewhat dry compared to other types of rice. But later, through interesting transformations over time, broken rice has become the most popular distinctive dish of Saigon. In both high-end and ordinary rice restaurants, this familiar dish cannot be missed.

With just a little time and a bit of meticulousness, you can have a very attractive dish to treat your family and friends! Nowadays, Saigon broken rice is present throughout the country, but Saigon broken rice is probably the best because of its unique flavor. Saigon broken rice is a very delicious dish, harmonious ingredients, including both meat and vegetables, very good for health, combined with the characteristic fish sauce, creating an irresistible dish for anyone. Although it is a popular and familiar dish, not everyone knows how to make this dish. Today, PasGo's Daily Dish section will guide you on how to make simple and stylish Saigon broken rice.

Vũng Tàu has long been considered an attractive tourist destination for its natural beauty. Alongside the picturesque scenery, Vũng Tàu is also famous for its cuisine. Especially, when mentioning Vũng Tàu as a tourist destination, you cannot ignore sizzling pancakes, a simple and rustic specialty but with a distinct local flavor. Locals call it 'sizzling pancakes' because when the pancakes are taken out of the mold, a flat and long spatula is used to 'flick' them out, and the spatula hitting the mold produces a sound like 'sizzle sizzle.' The pancakes are arranged in a humble row, so the ingredients to make the pancakes are not sophisticated or hard to find. Made from rice flour, however, unlike other rice flour pancakes, sizzling pancakes are made from only one type of rice flour and not mixed with coconut milk or any other kind of flour. The process of making the pancakes, though not as elaborate, requires meticulousness and sophistication.

The most important part of preparing sizzling pancakes is in the batter, which requires a unique secret and skillfulness from the hands of the chef. This is the stage that determines the delicious taste of the pancakes. Rice flour is mixed with water in a certain ratio. If it's too thick, the pancakes will be dense and tough; if the batter is too thin, the pancakes will be thin and not delicious. The ideal pancake is neither too thick nor too thin, crisp when eaten but still maintains a certain chewiness. Especially, for the pancakes to be delicious, the flour must be ground from the night before, and let it sit overnight. Only then will the flour not be sticky, flowy, and create delicious crispy pancakes. The filling for sizzling pancakes is made from fresh shrimp. The shrimp are beheaded, peeled, washed with clean water, and drained. In addition to the shrimp filling, the yellow-charred shrimp topping adds visual appeal and delicious aroma to these fragrant and delicious pancakes.

The traditional Can Tho Purple Leaf Tet Cake is famous for its delicious and unique flavor, distinguishing itself from other regional specialties. To make a delicious batch of Can Tho Purple Leaf Tet Cake, the cooking process requires great skill. First, select high-quality glutinous rice, soak it for at least 6 hours, then drain and mix with purple leaf water to achieve a beautiful purple color. The purple leaves must be fresh; faded leaves will affect the color of the water. After soaking the rice until it becomes moderately soft, sauté it with coconut milk, season with salt and sugar for about an hour to allow the color and coconut flavor to permeate each rice grain.

The filling for Can Tho Purple Leaf Tet Cake is diverse, ranging from green beans, meat, salted eggs, to dried shrimp, or simply banana filling. The cake is wrapped in fresh banana leaves, not too young or too old, cleaned and coated with a layer of oil on the surface to prevent sticking when cooking. The wrapping stage requires skillful hands to ensure the cakes are round and even, with the filling perfectly centered.

Moreover, when tying the cake, the artisan must have the finesse to feel the right amount of tension. The boiling stage is equally important. The cakes must be boiled over fresh firewood for about 4 - 5 hours to ensure they are well-cooked but still soft without the rice sticking together. The purple leaves not only provide an attractive purple color but also serve as a natural and non-toxic preservation method. While a regular Tet Cake may only last 2 to 3 days, Can Tho Purple Leaf Tet Cake can be preserved for 4 to 5 days, or even up to 7 to 8 days in cold weather. Additionally, it can be stored in the refrigerator and steamed before consumption. Thanks to its meticulous preparation, Can Tho Purple Leaf Tet Cake is renowned for its unique appeal. The natural purple hue of the leaves enhances the vibrancy and beauty of this special cake. Taking a bite of the purple Tet Cake, with its soft glutinous rice and the sweet taste of meat and aromatic salted egg, is a distinct experience that sets this special cake apart from traditional Tet Cakes.

In addition to being renowned as a land of heroes with a rich revolutionary tradition, Hong Dan district (Bac Lieu) is also known for its simple and delightful local dishes. The most famous among them is the silver coconut worm silk cake in Ngan Dua town. The craft of making silver coconut worm silk cakes here has been passed down for generations. The unique characteristics of the land and its people contribute to the distinctiveness of Ngan Dua silver coconut worm silk cakes compared to other places. The key to making these cakes lies in the most crucial step. To achieve fragrant, chewy, and pure white cake strands, the maker must be extremely meticulous.

The primary ingredient for Ngan Dua silver coconut worm silk cakes is the high-quality local main-season glutinous rice. The rice is ground into a fine powder, mixed with cold water, and then cooked over a low flame. While waiting for the rice mixture to cool, it is sifted on a tray and then stretched into long, thick strands resembling silkworms. After stretching, the cakes are steamed in a bamboo steamer. To prevent the strands from sticking together during steaming, a layer of sifted powder is applied before stretching.

Being made from local main-season glutinous rice, the cake strands are extremely fragrant, elastic, and hand-stretched to create a satisfyingly robust texture when bitten. What makes it distinctive is the presence of a pork and liver dumpling following the culinary style of the Chinese (Chaozhou). To create a delicious dumpling, a mixture of pork belly, minced pork liver, and squeezed taro is combined with sugar, garlic, fried shallots, pepper, and a bit of flour and MSG. Each large dumpling is placed in a steamer and steamed until cooked.

Furthermore, Ngan Dua silver coconut worm silk cakes are enhanced by the addition of finely ground bì (shredded pork skin), sugar, and MSG to the filling. Half of the cake is served on a plate, one corner covered with bì, finely chopped pickled mustard greens, mixed with raw vegetables and a flat dumpling lying next to it. Pour tomato sauce, vinegar, sugar, garlic, and chili sauce on top. Use chopsticks to mix evenly. The harmonious combination of the fragrant, chewy strands and the tender shredded pork skin creates a sophisticated aroma that lingers.