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Vietnam’s banana flower salad packs a much bigger punch than a typical plate of mixed greens. Try this at one of the street stalls on Hanoi’s Tong Duy Tan aka Pho Am Thuc, or “Food Street,” Hoan Kiem district, Hanoi Sure it’s not quite how your mother used to make it, with its greenish tinge from the herbs and hunks of chicken parts, but it’s worth a try if you’re needing a Vietnamese tonic. Got the sniffles? Opt for ga tan, a broth that’s Vietnam’s answer to the proverbial cup of chicken noodle soup. The crunchy outside is made using coconut milk and the filling usually consists of shrimp, mung beans, and spring onions with a dusting of dried shrimp flakes on top.Ĭo Ba Vung Tau, 59B Cao Thang, District 3, HCMC Each banh knot can be scoffed in one ambitious but satisfying mouthful. This dainty variation of a Vietnamese pancake has all the same tasty ingredients but is a fraction of the size. Courtesy kennejima/creative commons/flickr In the north these parcels go by the name nem ran while southerners call them cha gio.īun Cha, 1 Hang Manh, Hoan Kiem district, Hanoiīite-size, delightful Vietnamese pancakes. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. Rau muong is common at Vietnamese restaurants and beer gardens.Ĭhung Den Bia Hoi, 18B Hang Cot, Hoan Kiem district, Hanoi Some might call it river weed – with good reason – but that doesn’t stop the masses from scarfing down platefuls of morning glory, usually stir-fried and seasoned with slithers of potent garlic. Try Morning Glory, 106 Nguyen Thai Hoc, Hoi An

Authentic cau lao is made only with water drawn from the local Ba Le well. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese. This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. Soft, crunchy, sweet, spicy - a bowl of contrasts.

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