Ingredients: rice noodle, beef, beef ball, vietnamese meat paste / sausage, herbs

Tastes: flavourful broth, spicy and savoury, hot and delicious

Recommend to everyone

• Ingredients 🥬: steamed thin rice sheets, minced pork, wood ear mushrooms, shallots. Usually served with fried shallots, bean sprouts, Vietnamese pork sausage (chả lụa), and dipping fish sauce.

• Tastes✨: Banh Cuon tastes soft, light, and a bit savory. It’s often eaten with sweet and sour fish sauce, herbs, and chili.

• Of course, I will recommend Banh Cuon to the foreigners. Because it is tasty and very unique⭐️⭐️⭐️⭐️⭐️.
  Bảo Hân

(Gia Bảo)

Anh Thư

Tastes: The taste is a rich combination of savory meat, creamy pate, the sourness of the pickles, and the spiciness of the chili.

•I highly recommend this dish to foreigners. It's an excellent and delicious way to experience Vietnamese cuisine.

(Y.Hi)

• Water

• Salt

• Green onions

• Shrimp

• Pork

• Bean sprouts

• Mung beans ( optional)

• Onions (thinly sliced)

• Mushrooms (optional, especially in vegetarian versions)

• Some dipping sauce

• It tastes crispy, hot, tasty dish

• I also recommend this to foreign people because it’s one of Vietnam’s most approachable and exciting dishes for people new to Vietnamese cuisine.

• (Trường Sang)

There are usually two types of pork: sliced pork belly and minced pork patties. The vermicelli noodles are soft and served cold, while the herbs—such as perilla, mint, and lettuce—are fresh and aromatic. The dipping sauce is a balance of sweet, sour, salty, and spicy, made from fish sauce, vinegar or lime juice, sugar, garlic, chili, and a few slices of pickled green papaya or carrot.

These components are served separately so diners can combine them to their taste: dipping the grilled pork into the sauce, mixing it with noodles and herbs for a refreshing, flavorful bite. Bún Chả tastes smoky, tangy, sweet, and herbaceous, with the noodles balancing out the richness of the meat.

It is a popular lunch dish in Hanoi, especially on hot days, and I recommend it to foreigners because it showcases the vibrant balance of Vietnamese cuisine—grilled meat, fresh herbs, and bold dipping sauce.

(Gia Tuấn)

  To cook this dish,you need blanch the rice noodles for a few seconds.You boiled the belly pork with a little salt and ginger, then let it cool, thinly sliced,with raw vegetables, you wash them and let them dry. Then you cut the tofu into small cubes and fry them evenly on both sides

Put all the cooked ingredients on a large plate and eat,before you eat you need to mix the mam tom with surgar,kumquat,chilli,and remember to mix until you see some small bubbles in the sauce.to eat this,you put all the ingredients on a Perilla leaf,roll it and Dip it in the mam tom and enjoy

The taste is very good, a bit spicy,sour and salty

  I will recommend this dish to visitors because it is one of the dishes that should be tried in Vietnam

The wrapped rolls are then grilled over charcoal, which gives them a smoky and wonderful aroma. When cooked, the betel leaves become soft and slightly crispy on the outside.

People usually eat bò lá lốt with rice noodles (bún), fresh vegetables, and fish sauce dipping. Sometimes, it is also eaten with rice or inside a roll with rice paper.

What I like most about bò lá lốt is its special flavor. The meat is juicy and tasty, and the smell of the grilled leaves makes it even better. It is also quite healthy because it includes herbs and vegetables.

Bò lá lốt is not only a street food, but also a dish that many Vietnamese families enjoy at home. If you ever visit Vietnam, I really recommend you try it!

This dish is made with pork belly, boiled eggs, fish sauce, sugar, coconut water, garlic, and pepper. First, we cut the pork into pieces and boil the eggs. Then we cook the pork with sugar to make it brown. After that, we add garlic, fish sauce, coconut water, and eggs. We cook everything slowly for one or two hours.

Taste:

This food tastes salty and sweet. The meat is soft and the eggs are full of flavor. It is usually eaten with white rice.

Yes, I would recommend this food to foreigners because it is very delicious and shows Vietnamese home cooking. Many people eat this dish during the Lunar New Year

Chí Dũng

Chè trôi nước is made of green bean, Vietnamese glutinous rice flour, gingers, rock sugar, sesame and coconut milk which are easy to find in any market or grocery store. However, it is extremly sophisticated to made Chè trôi nước. That is the reason why Che troi nuoc just prepared in special occasions The traditional marble dumplings in Che troi nuoc is white but you can add different vegetable juice to create colourful marble dumplings too. Do not forget to eat it with sugar water and slice ginger to make the taste more wonderful.

Che troi nuoc is famous for its luscious and mouth- watering taste. The viscid drifting crust cover soft filling will break easily whenever you chew.

Che troi nuoc is a must try dish in Vietnam after you eat other traditional food. After all, I will recommed it to foreigners

Lê Minh Tú