1. Expository Essay on: Thanh Hoa Fermented Pork
Thanh Hoa Fermented Pork is a renowned dish and a point of pride for the people of this region. This dish requires meticulous preparation with multiple careful steps, from selecting ingredients to packaging the final product.
The meat used must be fresh, meaning it is processed immediately after being butchered. If the meat is allowed to cool down, the texture and fermentation process will not work as effectively. In the past, before meat grinders, artisans would pound the meat manually using large stone mortars, as they believed this method gave the pork a better texture, making it more tender and sticky than mechanically ground meat.
The pigskin also has to be carefully selected. The skin must be from a pig that has been thoroughly scalded in boiling water to remove any hair, which speeds up the preparation process. To achieve transparent, crisp, and chewy skin, the fat must be carefully scraped off. The better the preparation, the more firm and resilient the skin becomes after being sliced into thin strips.
Once the main ingredients, pork and pigskin, are ready, the artisan mixes them with seasonings such as salt, monosodium glutamate, sugar, and a bit of fish sauce for fragrance. The mixture is then packed, with each piece accompanied by garlic, bitter leaves, and chili, which help enhance the flavor and balance the sourness of the fermented meat with the heat of the leaves and chili. The wrapping leaves must be fresh and thick banana leaves, as they help the fermentation process continue during transportation and storage.
To preserve the dish for a longer period, it is often wrapped in plastic as well. Typically, fermented pork is ready for consumption three days after wrapping, and the outer green leaves reveal the pink meat, white skin strips, and red chili inside.
When eaten, you experience a delightful mix of tangy pork, chewy skin, spicy chili, fragrant garlic, and the slight bitterness of the bitter leaves, offering a unique flavor that is exclusive to Thanh Hoa's fermented pork. The taste of Thanh Hoa’s fermented pork differs greatly from that of Hanoi’s or Hue’s fermented pork, being tangy, spicy, and slightly sweet, with a savory finish that leaves you craving for more.
Thanh Hoa's fermented pork is not only delicious but also inexpensive. Interestingly, it can be served as a snack or even with rice. Wherever you are, you can enjoy its captivating taste. Whenever I think of this local delicacy, my taste buds recall the spicy and sweet sensations. It's hard to describe the joy of savoring a few pieces of fermented pork from my hometown while being far away.
Anyone passing through Thanh Hoa must try the unique flavor of these delightful fermented pork rolls. The people of Thanh Hoa, no matter where they go, always make sure to bring some with them to share with family and friends. During holidays, weddings, and New Year celebrations, fermented pork is an indispensable treat. Paired with rice cakes and sausages, it's a local delicacy served to guests visiting homes.
If you have the chance to visit this region, make sure to try Thanh Hoa’s fermented pork. The tangy, sweet, and savory taste creates an unforgettable aroma. Thanh Hoa’s fermented pork has been famous for years across the country, and the people of Thanh Hoa take pride in sharing this unique dish, which has been passed down through generations.
Illustrative Image (Source: Internet)
2. Description of the Dish: Sour Soup
Every daily meal usually consists of three main dishes: soup, main dish, and stir-fry. Soups are diverse and plentiful, such as mixed vegetable soup, pumpkin soup, and fish soup with snakehead fish... But the one that never gets old, always present on the dining table in the South, is sour soup.
Much like a sour salad, sour soup has a watery base but carries a distinct tangy, sweet, and aromatic flavor that's incredibly easy to enjoy.
After a long day at work, especially in the scorching midday heat, having a bowl of sour soup made by loved ones is a true comfort. In winter, it warms the soul.
During fall, when the weather cools, sour soup can lift your spirits. Serving sour fish soup to guests is a real treat. For close friends, a sour fish hot pot is always well received. When caring for elderly relatives with delicate appetites, a bowl of sour eel soup can help them regain their strength and appetite.
Though a regular dish, making a great sour soup requires knowing how to season it just right and selecting the appropriate vegetables. For instance, eel should be cooked with banana blossom to achieve the proper taste. Fish like snakehead or basa fish should be paired with certain herbs like pineapple and tomatoes. Some ingredients, such as tamarind, star fruit, or fermented rice, can give the soup its tartness. If you prefer a milder sourness, ingredients like pineapple, tomatoes, and the leaves of the jute plant can do the trick. Fermented rice provides a subtle sourness that's perfect for dishes like sour eel soup or boiling tough meats like buffalo or dog meat.
The vegetables added to the soup should follow a specific order. Some need to be cooked longer than others, and some can turn tough and unpleasant if overcooked, like water spinach or lotus stems. The rural areas often use local vegetables like banana blossoms, lotus flowers, water spinach, and more. At the market, you can find options like fresh herbs, tomatoes, and water spinach. Aromatic herbs like coriander, Vietnamese mint, and basil enhance the fragrance and appeal of the dish.
Sour hot pots, typically served to guests, are a bit more intricate to prepare. The broth is made by boiling pork or chicken bones, then adding fish like tilapia or basa. If seafood is preferred, fresh shrimp, squid, and fish balls are added, cooked in the broth as you go. For the best flavor, the vegetables should be added in stages, to preserve their texture and taste. Adding fried shallots, chili, and fresh herbs at the end helps maintain the fragrance of the dish. The broth itself should be perfectly balanced, not too sour or too sweet, as an off-balance flavor can ruin the entire dish.
In the Mekong Delta, as soon as the rains start, it’s the season for the local fish, which makes a hot pot with snakehead fish and lotus flowers a local favorite. The whole family gathers around the bubbling pot, enjoying the perfect balance of sour and sweet flavors. Soon, the fresh fish and vegetables will be devoured, and the meal ends with a fresh batch of rice.
Sour hot pot is best served with noodles, while sour soup pairs well with rice. The soup often goes along with a traditional caramelized fish dish, but if that’s not available, shrimp stir-fried with pork belly will also work. Recently, a cooking competition held by several renowned restaurants in the city crowned the sour soup with lotus flowers as the best dish. This just goes to show, sometimes the most popular dishes aren’t the fancy ones, but those that are simple yet comforting.
Illustrative Image (Source: internet)
3. Description of the Dish: Bánh Xèo (Vietnamese Sizzling Pancake)
Among the savory dishes of the Southern region, bánh xèo is one of the most popular and favored. It's a social dish best enjoyed in large groups since making it requires several steps and a team effort. People often divide tasks through fun rhymes such as: 'The one with the rough hands grinds the flour and flips the pancake. The quick one chops the filling and checks the pancakes...' To make a delicious bánh xèo, a little hard work is required. The most important part is the batter, as its quality determines the success of the dish. Rural people reject pre-packaged rice flour sold at markets because it’s made from low-quality rice that has been soaked to remove the husks, leaving a starchy, bland batter that lacks nutrients and flavor. For the best results, you should use fragrant, fresh rice, soaked overnight and ground into a fine paste. While ready-made pancake flour is convenient, it needs extra ingredients for the best taste: a packet of pancake flour combined with one of crispy flour or cornstarch and coconut milk to achieve the perfect crispy texture. Fresh rice flour requires sifting, then mixing with crispy flour, coconut milk, sugar, salt to match the eater's taste, along with finely chopped green onions, turmeric powder, and beaten egg. Southern people love coconut milk, so the richer the better (its fat is unmatched), and the pancakes will have a strong coconut flavor when done.
Illustration (Source: Internet)
4. A description of the dish: Thanh Tri Rolled Cake
From North to South, rice and various types of cakes like bánh cuốn and bánh tráng can be found throughout Vietnam. However, it is perhaps bánh cuốn Thanh Trì from Hanoi that stands out the most: the rice paper is so thin, like a fine silk layer. Each piece is lightly brushed with oil, sprinkled with crispy fried onions, and paired with a dipping sauce made with the distinctive flavor of cà cuống (water bug). It’s a flavor profile unique to bánh cuốn Thanh Trì, a local specialty. The village of Thanh Trì has long been famous for this dish.
“Thanh Trì has delicious bánh cuốn,
The Gò Ngũ Nhục has the Red River.”
Thanh Trì is one of the oldest villages in Hanoi, with a long history dating back to the time of the Hung Kings. Every year, on the 1st of the 3rd lunar month, a festival is held where locals compete in bánh cuốn-making contests. Teams from different villages within Thanh Trì take part in making both plain and stuffed bánh cuốn. A panel of elders and local officials judges the contestants based on traditional methods, time limits, and how well the cakes are made: thin, soft, and white, with a delicious dipping sauce and beautiful presentation.
According to local folklore, the people gathered here from the time of the Hung Kings, with An Quốc, the 18th king's son, who was also the friend of Sơn Tinh, building a palace and teaching the locals how to cultivate rice amidst the vast ponds. Two-thirds of the population still makes a living by producing bánh cuốn. The rice used for the cakes is of the finest quality, ground smoothly into flour, and the rice paper is as thin as paper, lightly brushed with fragrant fried onions. Over generations, bánh cuốn Thanh Trì has become a source of pride for its people.
“Ladle the batter evenly onto the steaming plate, cover it with a lid. Wait for the batter to rise, signaling that the bánh has cooked. Then, use bamboo sticks to remove the delicate sheet of rice paper. Brush a little oil and fold it up...” Such is the craft of making bánh cuốn. Famous writers like Thạch Lam and Vũ Bằng have often praised this dish.
After enjoying Thanh Trì’s bánh cuốn, you’ll find yourself yearning for it, for the vendor’s posture as they carry their baskets, for the dipping sauce, and for the smooth texture of the rice paper... it’s a memory that sticks with you (Miếng ngon Hà Nội - Vũ Bằng).
Although bánh cuốn has been mechanized in recent times, the traditional method is still used in the Thanh Trì village festival, where grinding the rice batter is done with stone mills made of Thanh Hóa green stones. The batter is also mixed according to specific proportions unique to each individual.
Interestingly, Thanh Trì bánh cuốn doesn’t require fancy ingredients or complex preparation—just ground rice, fresh chives cooked in oil, and sometimes pork fat with fried onions for flavor. The simplicity and moisture of the cake leave a lasting impression on those who taste it.
What makes Thanh Trì bánh cuốn unique is its thinness, the glistening surface brushed with oil, and the flavor that’s light, with the whiteness of the rice paper beautifully contrasting the red-brown specks of fried onions. The freshly made sheets of bánh cuốn are so tempting that anyone who sees them will immediately crave a bite.
One of the secrets to making delicious bánh cuốn is choosing quality rice. If the rice is of good quality, the bánh cuốn will have a smooth, shiny surface. If the rice is too sticky, the bánh will break apart; if it’s of poor quality, the flavor will be lacking. The batter also plays an important role—if it’s too thin, the bánh will be soggy; if it’s too thick, the bánh will be too thick, not delicate enough to be called Thanh Trì bánh cuốn.
In the afternoon, the people of Thanh Trì start cooking bánh cuốn. The reason they make the bánh in the evening is that the cakes need to rest overnight to allow the dough’s strong smell to dissipate. By morning, the bánh is soft and the fragrance of rice fills the air. People used to carry their bánh cuốn in baskets on their heads, walking through the streets. Today, many Thanh Trì people still ride bicycles selling their bánh cuốn on the streets. There’s nothing quite like enjoying a hot plate of bánh cuốn on a cold winter’s day.
Watching the vendor’s skilled hands as they make each bánh, rolling the filling inside, amidst the steam rising from the steaming pot, makes anyone feel warm inside, even on the coldest days. In Hanoi, there is a small shop selling bánh cuốn Thanh Trì, bringing the authentic taste of this dish. Even though the seating is limited and customers have to wait for a spot, everyone is happy to wait for the opportunity to savor the real taste of Thanh Trì bánh cuốn.
Bánh Thanh Trì is served with a sweet and balanced dipping sauce—not too sour, not too salty—and sometimes topped with slices of chả (Vietnamese sausage). Anyone who has tasted it once will remember its delicious taste forever. Bánh cuốn nóng, stuffed with pork, is an evolution of the traditional bánh cuốn Thanh Trì.
The hot bánh cuốn has a smooth, thin surface like silk, showcasing its pork filling with hidden mushrooms inside. Then comes the herbs from Láng, chả from Ước Lễ, all accompanied by a perfect dipping sauce to enhance the flavor. The presentation of this dish shows the dedication of the seller to their craft. The bánh is topped with crispy fried onions and a sprinkle of shrimp paste, which adds color and richness to the white bánh cuốn.
A plate of hot bánh cuốn carries the aroma of freshly harvested rice, with just the right amount of chewiness. It’s best served with slices of grilled pork sausage, garnished with fresh herbs like cilantro and mint. The bánh cuốn’s deliciousness is enhanced by the dipping sauce, which should have the right balance of flavors, with the distinct taste of cà cuống.
Whether served cold or hot, Thanh Trì bánh cuốn must always come with the right dipping sauce. The secret to making this sauce is closely guarded by each shop, but it is known that those who enjoy bánh cuốn from the best places can’t help but fall in love with its amber-colored, fragrant dipping sauce.
According to the vendors, the dipping sauce for bánh cuốn should not lean too much toward sourness, but should instead balance the salty taste of fish sauce with the sweetness of sugar. The small, delicate bowl of dipping sauce is neither too salty nor too sour, just perfect for bánh cuốn, which is soft and refreshing.
In the past, Hanoi locals used to eat bánh cuốn with fried tofu from Làng Mơ, but today, bánh cuốn is more commonly served with chả from Ước Lễ, Hà Tây. The chả from Ước Lễ is tender, sweet, and infused with the fragrance of cinnamon, making it incredibly appetizing. The aroma of grilled meat and cinnamon combined with the sweet taste of honey gives this chả a unique flavor. The savory taste of the chả elevates the bánh cuốn experience.
What makes these bánh cuốn so delicious is their hot, crispy texture, the fragrant fried onions, the perfect balance of sweet and salty dipping sauce, and the fresh herbs and a few slices of chả, all topped off with a few drops of cà cuống oil. Though simple and humble, bánh cuốn is a beloved dish enjoyed by everyone, from the most sophisticated to the most humble diners.
Perhaps that’s why people from Hanoi, or those who visit the city, all share the same sentiment: Hanoi has many delicious dishes, and one of the most memorable is bánh cuốn.
Illustration (Source: internet)
5. Description of the Dish: Bun Thang
According to ancient explanations, the word "thang" in Bun Thang means soup, a nourishing dish (similar to ginseng soup). Among Hanoi's noodle dishes, Bun Thang is considered the most exquisite and expensive, a delicate and refined Hanoi gift.
Making Bun Thang is quite an intricate task, from preparation to cooking. The dish requires about 20 ingredients. The first meticulous step is preparing the broth. The sweetness of the broth comes from simmering bone marrow, chicken bones, dried squid, and shrimp, extracting all the essence. The rich and savory taste of the broth comes from these ingredients, with no need for sugar or MSG.
To keep the broth clear, the cook must continuously skim off the foam. In addition to the general recipe, the quality of the broth depends on the secret family techniques passed down in each Bun shop.
Next comes the preparation of accompaniments such as eggs, Vietnamese sausage, lean chicken, lean pork (also known as "ruoc soi"), and salted duck eggs. The eggs in Bun Thang must be thinly fried, dried, and shredded like golden threads. The Vietnamese sausage is sliced into fine strips with a rosy hue, the chicken is tender, shredded into delicate pieces, and the lean pork is diced, stir-fried with just enough fish sauce for flavor.
Once everything is ready, the cook places the well-blanched fresh noodles in a bowl, with a little perilla at the bottom. The noodles should be small, smooth, and fresh. The bowl is then garnished with egg, sausage, shredded chicken, and pork. In the center, a salted duck egg is placed, topped with finely ground fresh shrimp. The bowl of noodles is colorful and appetizing.
Accompanying the Bun Thang is pickled radish, tangy, spicy, and crispy, often with a little strong shrimp paste. The pungent and salty shrimp paste pairs unexpectedly well with the delicate flavors of the Bun Thang. The dish would be incomplete without the addition of a touch of cicada oil. A small dab on the tip of a toothpick adds a distinctive fragrance. Pure cicada oil is rare today, and some vendors use a synthetic version, which has a stronger aroma, but still enhances the dish's flavor.
Fresh herbs and green onions are sprinkled on top, completing the vibrant picture. Along with cilantro, finely chopped shallots, and the indispensable perilla leaves, Bun Thang needs that spicy kick to be perfect. In the end, Bun Thang is a harmony of colors, flavors, and ingredients; missing any one of these elements would compromise its taste. Another unique trait of Bun Thang is that it typically doesn't require extra vegetables, as it is believed that vegetables would dilute the broth and lessen the flavor.
Preparing Bun Thang is time-consuming and requires a skilled, careful cook. Enjoying a bowl of Bun Thang is savoring the meticulous craftsmanship behind it. Its delicate, light flavors clearly reflect the refined taste of ancient Trang An cuisine.
Illustration (Source: internet)6. Explanation of the Dish: Square Cake (Bánh Chưng)
Long ago, King Hùng wanted to pass on the throne to his sons, so he declared that the prince who brought the most meaningful and unique gift would inherit the kingdom. Lang Liêu, the youngest prince, offered two types of cakes, including the square cake (Bánh Chưng) which symbolized the Earth. From that day forward, the square cake has become a cultural icon, especially during the Lunar New Year. But why do Vietnamese people hold this cake in such high regard as one of the three key items on Tết?
As the legend goes, the square cake was born when King Hùng Vương was deciding to pass the throne to his sons. The King had asked all his sons to present offerings. Unlike his older brothers who brought treasures and gold, the youngest prince, Lang Liêu, presented two cakes: the square cake and the round cake. The square cake, symbolizing the Earth, has remained ever since.
Today, the square cake is an indispensable part of Vietnamese Lunar New Year celebrations, crafted from ingredients like dong leaves, glutinous rice, peeled mung beans, and pork, all tightly wrapped and cooked with care.
To wrap the cake, traditional methods are followed. To ensure a perfect square shape, large and long dong leaves are used. A layer of glutinous rice is placed first, followed by mung beans, seasoned pork, more mung beans, and rice on top. The cake is then wrapped tightly, ensuring no gaps, and bound with strings before being boiled.
For round cakes, the wrapping technique is slightly different, requiring longer leaves to form a cylindrical shape. Cakes are typically made during the final days of the lunar year, like the 29th or 30th, to celebrate the New Year and to await the moment of the New Year's Eve.
The square cake holds deep significance in Tết celebrations. While science has proven that the Earth is not square, this cake still represents respect and remembrance of ancestors who created this tradition. Its full, rich flavor made from various ingredients also contributes to its cherished place in the Tết holiday.
The square cake is also used for ancestor worship during Tết. The best cakes are placed on the family altar, alongside fruits and sweets as part of the offerings.
The cake also symbolizes family unity. The act of preparing, wrapping, and watching over the cakes strengthens the bond between family members, who gather together, laugh, and prepare for the New Year. Even after the cake cools, it can be sliced and fried, offering a delightful treat.
In summary, the square cake is an essential part of Tết, both in its taste and in the symbolic warmth and togetherness it fosters among the Vietnamese people.
Illustrative Image (Source: Internet)7. Explanation of the Dish: Fried Spring Rolls (Nem Rán)
Vietnam is known for its rich culinary culture. We can name several national dishes such as Banh Chung, Banh Com, Pho, Bun Bo, and especially fried spring rolls. This dish is both noble and humble, leaving a lasting impression with its unique flavor.
Fried spring rolls originated in China as part of the Dimsum group. The dish followed the Chinese immigrants to Vietnam and was adapted to suit local tastes. Fried spring rolls are popular not only in Vietnam and China but also in countries like Japan, Korea, France, Germany, Poland, and many Central and South American nations, each with their own name for it, such as Harumaki, Chungwon, Rouleau de printemps, Sajgonki, etc. In Vietnam, depending on the region, it is called 'Nem Ran' in the North, 'Cha Cuon' in the Central region, and 'Cha Gio' in the South.
The ingredients for making fried spring rolls are diverse and easy to find. To ensure the dish is nutritionally complete, we need minced meat, eggs (chicken or duck), onions, chives, carrots, turnips, bean sprouts, cilantro, herbs, wood ear mushrooms, vermicelli or glass noodles, and various seasonings like monosodium glutamate, seasoning powder, pepper, and fish sauce. These seasonings add a rich, appealing taste to the dish. A key ingredient is the rice paper, which must be soft and pliable to prevent it from breaking during wrapping.
To make the perfect fried spring rolls, we first need to prepare the ingredients. Soak the mushrooms and wood ear mushrooms until they expand, then wash and chop them finely. Peel, wash, and chop the vegetables. Soak the noodles in warm water for about five minutes, then cut them into small pieces. Next, place all the ingredients into a large bowl, crack in the eggs, season, and mix well.
Be careful with the number of eggs used; too many will make the filling too wet and hard to wrap, while too few will make the rolls dry. Crack the eggs one at a time to gauge the right amount. The bright orange of the carrots, white noodles, green herbs, and yellow eggs all blend beautifully. Let the filling marinate for 5-10 minutes for the flavors to meld together.
Next, spread the rice paper on a flat surface, place the filling in the center, and roll it up. Rice papers come in round, square, or rectangular shapes, and you can choose based on your preference. To make the rolls crispy and soft, brush the rice paper with a mixture of diluted vinegar, sugar, and water before wrapping.
Fold the sides of the rice paper to prevent the filling from spilling out, then heat oil in a pan and fry the rolls. Fry over low heat, turning the rolls occasionally until they are golden brown. Once done, place them on paper towels to absorb excess oil and avoid them being greasy when served.
A dipping sauce is essential for adding depth to the flavor of fried spring rolls. For the sauce, prepare some sugar, garlic, vinegar, chili, lime, and fish sauce. Dissolve the sugar in warm water, then add minced garlic and chili. Gradually pour in vinegar and fish sauce while stirring to blend the flavors. You can substitute vinegar with lime or kumquat. The sweetness, saltiness, and spiciness of the dipping sauce can be adjusted based on personal taste.
Finally, arrange the fried spring rolls on a plate and garnish with fresh herbs, tomatoes, or cucumber slices to make it visually appealing. Tomato roses and cucumber flowers will make the dish even more inviting. Enjoy the fried spring rolls with the dipping sauce for an unforgettable culinary experience. The crispy rice paper and fragrant filling, combined with the spicy kick of chili, the sourness of vinegar, and the sweetness of sugar, create a flavor that is truly memorable.
Fried spring rolls have become a common dish across Vietnam. Not only are they found in daily meals, but they also appear on ancestor worship tables, symbolizing respect and honor. They can also be served alongside bun dau (vermicelli with fried tofu) and other dishes. On chilly days, nothing beats enjoying hot fried spring rolls. The combination of ingredients in the spring roll filling symbolizes unity, love, and mutual care among the Vietnamese people.
Fried spring rolls are not only a nutritious dish but also an essential part of Vietnamese cuisine, known for its distinctive characteristics and unique flavors. Although easy to make, they require careful preparation and skill, demanding focus from the chef. This dish also attracts international visitors when they come to Vietnam. It is safe to say that fried spring rolls, like Vietnamese cuisine in general, are increasingly gaining recognition globally.
Illustrative image (Source: internet)
Illustrative image (Source: internet)8. A description of the dish: Pho Hanoi
Hanoi is known for its wide variety of unique dishes, attracting not only international tourists but also locals. However, when talking about Hanoi's cuisine, the first dish that comes to mind is pho. Pho is a dish that embodies the essence and uniqueness of Hanoi. The reason is simple: pho in Hanoi is unlike any other, and no matter how hard people in other regions try to replicate it, they cannot match the distinctive flavor of Hanoi's pho, even if they label it as 'Pho Hanoi'.
It's unclear when pho first appeared, but it has long been featured in the works of famous writers such as Nguyen Tuan, Thach Lam, Bang Son, and Vu Bang. Through their words, pho has been so well described that no one needs to elaborate further on its greatness—its reputation has been thoroughly established.
Pho has become a renowned dish, and it's when you enjoy pho in Hanoi that you truly experience its authentic flavor. Hanoi's pho is a special dish that has been part of the local culture for a long time.
Thach Lam, in 'Hanoi's 36 Streets', wrote: 'Pho is a special gift of Hanoi, not exclusive to Hanoi, but it is in Hanoi where it tastes the best.' The ideal pho should be 'classic', made with beef, 'clear, sweet broth, chewy noodles that don't break, tender yet crispy beef, accompanied by lime, chili, and onions', 'fresh herbs, northern pepper, a touch of lime zest, and perhaps a hint of crab roe', as he described. During the 1940s, pho was already popular in Hanoi: 'It was a meal enjoyed throughout the day by all kinds of people, especially government workers and craftsmen. People ate pho for breakfast, lunch, and dinner.'
Nguyen Tuan, the author of 'The Golden Age', wrote an exquisite essay about pho. He believed that pho had a 'soul' and was 'a magical dish for all true Vietnamese.' The late film director Pham Van Khoa once shared an anecdote about eating pho with Nguyen Tuan. A fan recognized the writer and approached him to say hello, but Nguyen Tuan kept eating. The fan, sure of his recognition, patiently waited. After finishing his bowl, Nguyen Tuan finally looked up and said, 'I'm savoring my meal, please forgive me for not responding.' He didn't use the word 'eat', but 'savor'.
Pho is usually enjoyed as a standalone dish, not eaten with other foods. The broth is made by simmering beef bones—shin bones, knuckle bones, and neck bones. The meat for pho can be beef or chicken. The pho noodles should be thin, chewy, and soft, with seasonings like green onions, pepper, vinegar, and sliced lime. Pho is always best served hot, and in Hanoi, it's often paired with small fried dough sticks. However, the secret to making truly delicious pho lies in the experience and traditional techniques passed down through generations.
In making traditional Hanoi pho, the preparation of the broth, also called 'leu', is the most crucial step. The broth is simmered from beef bones with spices. The bones must be thoroughly cleaned, with any remaining meat scraped off, then placed in a pot of cold water. The first water used to boil the bones must be discarded to remove any unpleasant odor from the beef. Afterward, ginger and onions, roasted until fragrant, are added. The heat is turned up until the water boils, then reduced to a simmer, continuously skimming off any scum. This process is repeated until the broth is clear and free of impurities. Then, some spices are added, and the heat is adjusted so that the broth simmers gently, allowing the sweetness of the bones to infuse into the broth.
Hanoi pho offers a rich, subtle sweetness from the beef bones, and a fragrant aroma from the perfectly cooked beef, tender yet not chewy. The broth is clear, and the noodles are thin and soft. Just looking at a bowl of pho, one can sense the refinement and care with which Hanoi people prepare their food. The delicate noodles are spread evenly in the bowl, topped with thin slices of silky beef, garnished with fresh green onions, herbs, and thinly sliced ginger and chili.
The visual display is like a beautiful, colorful painting, with bold yet pleasing hues that awaken the senses. The fragrant steam rises from the pho, arousing the taste and smell of the dish, making you feel as though you're experiencing the harmony of nature and humanity. Just sipping the broth refreshes the senses. The meat is tender, the noodles are chewy, and every bite is enhanced by the gentle heat of ginger and chili, the subtle fragrance of fresh herbs, and the savory tenderness of the beef. The flavors blend seamlessly, creating a gentle, satisfying sweetness.
In Hanoi, you can experience various types of pho. The three main varieties are pho with broth, stir-fried pho, and grilled pho. Of these, pho with broth is the most popular. Pho with broth includes beef pho, chicken pho, and heart and liver pho. However, food connoisseurs usually prefer beef pho, followed by chicken pho, and are often unwilling to settle for other types.
For foreign tourists, pho is an attractive and exotic dish due to its essence. To fully enjoy pho, it should be served in a ceramic bowl, not glass or plastic. The bowl should neither be too large nor too small. If the bowl is too small, the broth will cool too quickly and won't have enough space for the meat, herbs, and seasonings. If the bowl is too large, you'll lose interest before finishing the meal, as pho is typically a light dish or a side dish.
When eating pho, one hand holds the chopsticks, and the other holds the spoon. Wooden chopsticks are preferred as they are simple and non-slippery, making it easier to grab the noodles. The pho bowl should be placed on a lower table to prevent spilling the broth onto your clothes when leaning down to lift the noodles.
It would be odd to drink beer or iced tea with pho, but it's acceptable to sip a small cup of 'cuoc lui' (a type of alcohol) alongside the pho. However, usually, pho is eaten without any other drinks or side dishes to enhance the flavor of the pho itself.
If you have the chance to visit Hanoi, be sure to savor the authentic taste of pho. Hanoi pho represents the exquisite blending of simple Vietnamese ingredients transformed into a culinary masterpiece by the skilled hands of Hanoi's chefs.
Image illustration (Source: Internet)
9. A Detailed Explanation of the Dish: Sticky Rice Cake with Gai Leaves
In Binh Dinh, every time a bride returns to her hometown after three days of marriage, she prepares a small cake made by herself to offer to her ancestors and present to her parents as a token of filial piety. From a folk song to legends:
"To eat the banana-leaf cake
Marrying a husband from Binh Dinh, fear the long journey" (Folk saying)
The banana-leaf cake is a hallmark of Binh Dinh, not only because of its sweet, chewy flavor that embodies the labor and creativity of the locals, but also because of its shape, resembling ancient Cham towers with moss-covered stone, and its colors of dark green from the banana leaves and sticky rice. The name itself also carries a legendary meaning...
According to an old legend, after Lang Lieu, the son of the sixth Hung King, won a cooking contest during the Lunar New Year festival with two meaningful cakes, the square-shaped banh chung and round banh day, the youngest princess, known as Princess Ut It, who was very skilled and clever in the kitchen, took the opportunity to create new types of cakes.
She wanted a new cake that had the flavors of both banh chung and banh day. She wrapped the filling of the banh chung inside the dough of the banh day. This new cake fulfilled her wish for a combination of two flavors into one.
With this new cake, the princess then decided to craft two different shapes inspired by banh day and banh chung: one round and unwrapped like banh day, and one square and wrapped in leaves like banh chung, representing "two in one". Both cakes were made small to show modesty in line with her younger sibling status compared to her older siblings.
After the contest, besides the sacred banh chung and banh day, the "two in one" cakes of Princess Ut It were also highly praised. Over time, these cakes became widely known and were passed down among the people, often referred to as "banh Ut It". Over generations, the name was shortened to "banh it" as we know today.
Some say the variety of shapes—wrapped in leaves, unwrapped, round, flat, white, green, black, with fillings of coconut or mung beans—explains why people often make several types of cakes, whether for eating or selling. This led to the name "banh it", meaning "many cakes". A folk saying reflects this:
"A cake that’s many, why call it 'banh it'?
Are the betel nuts full, but still called 'betel leaves'?"
This is an explanation from the Vietnamese, while people from Binh Dinh connect the shape of the banana-leaf cake to the Cham towers in the region. Most Cham towers in Binh Dinh are perched on hills, creating a sharp peak in the center, much like the shape of the banana-leaf cake. In fact, there is a Cham tower named Banh It, which is referenced in folk sayings:
"The Banh It tower stands near Ba Di Bridge.
Even inanimate objects are the same, let alone me and you."
Another interpretation ties the name of the cake to the customs surrounding the return of newlywed women to their hometowns. In Binh Dinh, every bride brings a self-made banana-leaf cake to her parents after three days of marriage, offering it as a gift to show gratitude. Though small in size, the cake holds much more than its size suggests; it carries the sweat, patience, skill, and most importantly, the respect of a daughter-in-law returning to her parents after marrying into another family.
Despite the busy schedule of a newlywed, the woman always makes time to prepare these "small" cakes as a gift for her parents. This thoughtful gesture is truly priceless.
Making the banana-leaf cake requires multiple steps, using effort, persistence, and skill. First, sticky rice is selected and thoroughly rinsed, soaked in water for several hours, and then ground into a smooth dough. If ground manually using a mortar, it’s dried to form a sticky dough.
To create the dark green color and unique flavor, young mulberry leaves are collected, washed, boiled, dried, and then pounded into a paste with the sticky rice flour. This process requires a lot of strength, as the paste must be smooth to prevent a gritty texture in the cake.
Next comes the preparation of the filling, known as the "but". The but consists of mung beans, sugar, coconut, a bit of cinnamon, and vanilla. The mung beans are split, cleaned, and boiled until soft. The coconut is grated into strands, then stir-fried with sugar until it reaches a caramelized consistency. The mung beans are then mixed with the coconut mixture and simmered until the flavor is rich and fragrant.
Making the banana-leaf cake may seem easy, but it requires precision. After the but filling is ready, a small portion of sticky rice dough is shaped into a thin round layer on the palm, and a spoonful of but is placed in the center. The dough is then folded over the filling and formed into a ball. The cake is wrapped in a banana leaf, ensuring the filling is sealed tightly. In some places, the cake is steamed without wrapping to preserve the green color of the banana leaf.
Once steamed, the banana-leaf cake reveals a smooth, glossy black surface, making it incredibly attractive and mysterious.
In addition to the banana-leaf variety, some areas make different versions of the cake, using white sticky rice flour or tapioca flour, and fill it with various ingredients like mung beans, coconut, or even shrimp and meat. These are also steamed, but in An Nhon, Binh Dinh, only the banana-leaf cakes with coconut or mung bean fillings are traditionally made.
In nearly every village in Binh Dinh, banana-leaf cakes are a must for ancestral ceremonies. After the offerings, the cakes are served as dessert and shared as gifts for those at home. This is a unique aspect of Binh Dinh's culinary and social culture.
Today, even with many modern, delicious, and inexpensive cakes available, people in Binh Dinh still keep the tradition of making banana-leaf cakes. Whether for sale or for ceremonies like ancestral worship or the return of a newlywed, they pass this craft down to future generations, especially to their daughters, as a treasured family heritage, a cultural gem."
Illustration (Source: internet)
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