Vietnamese Cuisine – Unique Dishes That Excite Your Taste Buds

Vietnamese cuisine is one of the most interesting and exotic types in the world, with a wide range of ingredients and unique cooking methods that set it apart from other Asian and Western recipes. To be honest, Vietnamese food also counts as some of the most delicious in the world with its delicate and subtle flavours–think peanut noodles or Vietnamese spring rolls–which make it seem like every dish is almost entirely different. Apart from that if you don’t want to buy or taste everything under one roof, then rolld.com.au wont disappoint you.

This article will attempt to describe some of these popular dishes and explain their origins, while also giving you a number of recipes for your own experimentation–many that are easy to make at home without any special ingredients that you can’t buy at your local grocery store.

Bun cha

This wonderful Vietnamese dish is a speciality of Hanoi, Vietnam’s capital city. It is typically served with a side of vermicelli noodles and herbs and some salad greens and cucumbers. I ate this dish several times when I visited Vietnam last year, so when I was trying to come up with ideas for the next recipe post, I thought back to this dish.

Mi xao don

The name has me a bit puzzled though. It should be Xao don instead of Mi Xao. At first I thought mi xao was xao with scrambled eggs added to it (mi+xao), but actually mi is a type of noodle, like mie in Malay, and xao is stir fry. So if we break down the words that way, it should be stir frying noodles right?

Mi bo vien

Mi bo vien, also known as mi chay, is a Vietnamese noodle soup. This is a vegetarian version of the soup that I’ve eaten at several restaurants in Ho Chi Minh City. It takes inspiration from the country’s famous beef noodle soup, pho bo. However, unlike pho bo, mi bo vien doesn’t contain any beef broth but instead has a clear broth with ginger and star anise. The name mi means “rice or noodles” and vien means “meatball”.

Bun oc

I don’t normally write about food. I’ve started to venture there, but it’s typically not my thing because I’m rather picky and particular. You all know that by now, but it does come with my culture at the same time. I’d like to share a Vietnamese food story with you all today. Typically, I get Bun Oc right before the new year or for Tet. It’s served mostly during these two times of the year because it requires fresh snails and bamboo pith to prepare it properly (I believe).

Bun oc is a dish of the Khmer cuisine that is eaten for breakfast. This dish consists of vermicelli and sea snails. Traditionally, vermicelli is cooked in little firewood stoves called tokay (pronounced as ‘tokay’) or in small iron stoves called tukod (pronounced as ‘thkot’).

Com ga rau thom

Com ga rau thom is a rice and chicken dish that is flavored with fried mint and herb sauce. It was inspired by com ga rau – a Vietnamese chicken and rice soup, but the two dishes are not identical. Com ga rau thom uses chicken breast instead of the more traditional com ga rau’s leg meat.