Firstly, Vietnamese food is known for its common use of rice, fruits, vegetables and fish sauce and soy sauce. Herbs and spices are typically lemongrass, kaffir lime leaves and lime juice. Throughout the whole of Vietnam, fresh vegetables and fresh herbs are served as side dishes, accompanied by a dipping sauce. Meat is usually beef, chicken, pork, shrimps and other seafood.
Egg Rolls Mixture of shrimp, crab paste, pork, tiny noodles, and assorted vegetables wrapped in Vietnamese rice paper deep fried to crispy. Served with house special fish sauce.
Spring Rolls Fresh shrimp, broiled pork, and mixed salad and mint leaves wrapped with Vietnamese rice paper. Served with peanut sauce.
Pho(rice-noodle soup using finely sliced meat) and Banh cuon(pancake-like rolls containing ground pork and mushrooms) originate from the north. In the centre, dishes are quite different and use plenty of smaller side dishes and are often quite spicy. In southern Vietnam, Chinese settlers have influenced the cooking, lending it a sweeter and frequently more exotic flavour.
Bun cha This is one of the easier and highly popular dishes. It consists of vermicelli noodles and grilled pork, usually shredded, served up on top of salad and sliced cucumber, bean sprouts and herbs. There are usually some egg rolls chopped up and thrown in along with shrimps and spring onions. Topped with roasted peanuts, it’s a delightful and filling dish
Cum ga rau thom is mint chicken rice. The rice is cooked in chicken stock and topped with chicken that is first fried then shredded and flavoured with mint and other herbs. This process gives the rice a very different taste and texture, accentuated by fried mint used as a garnish and a herb sauce served alongside the main dish.
Curries are also excellent in Vietnam and so are justifiably popular, particularly in the south. The use of coconut makes them quite similar to Thai curries and chicken curry with rice is usually a good bet.
For more unusual tastes, adventurous travellers can try Hot vit lon. This speciality is a fertilized duck egg with a partially-developed embryo inside that is boiled and eaten in the shell. It is usually accompanied by fresh herbs such as Vietnamese coriander and finished with a squeeze of lime juice.
Other delicacies include goat, turtle and even snake if you really want to try
something new. Finish with any number of desserts, from caramel flan to fresh fruit like papaya or durian.
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.