Baku Kitchen! An independent reference of traditional food

Vietnam

Vietnam’s food is built around fresh herbs, fish sauce and rice in balance: pho, banh mi and a vivid street noodle culture. Look for Pho (beef or chicken rice-noodle soup in star-anise scented broth), Banh Mi (crackly baguette with pâté, cold cuts, pickled carrot and cilantro) and Bun Cha (hanoi grilled pork patties in fish-sauce broth with vermicelli and herbs). Emerged around Nam Dinh and Hanoi in the early twentieth century, joining French demand for beef with Chinese noodle soup; it spread south after 1954. This atlas has 53 Vietnam dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Hu TieuHu TieuSouthern pork-and-seafood noodle soup, served clear or dryMam NemMam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chilliMam TomMam TomPurple fermented shrimp paste, whipped with lime and chilli until it foamsMi QuangMi QuangTurmeric noodles with shrimp, pork, peanuts and rice crackersNem ChuaNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in daysNem NuongNem NuongSeasoned pork paste grilled on skewers and rolled with herbs in rice paperNuoc ChamNuoc ChamFish-sauce lime dip balancing sweet, sour, salty and hotNuoc MamNuoc MamAmber fish sauce pressed from anchovies salted in wooden barrels for a yearPhoPhoBeef or chicken rice-noodle soup in star-anise scented brothRau Muong Xao ToiRau Muong Xao ToiWater spinach flash-fried with garlicRuou CanRuou CanJar wine of fermented rice and husk, drunk communally through long bamboo strawsRuou DeRuou DeClear village rice spirit distilled in the Mekong delta, sold in reused bottlesSua ChuaSua ChuaSet yoghurt of condensed milk, eaten frozen or with black sticky riceTom ChuaTom ChuaSmall shrimp fermented whole with rice, galangal and chilli until sour and pinkTrung Vit LonTrung Vit LonFertilised duck egg boiled and eaten from the shell with herbs and saltTuong BanTuong BanThick fermented soybean and glutinous rice sauce, salty and faintly sweetXoiXoiSticky rice with toppings from mung bean to shredded chicken

  • Banh Cuon

    Gossamer steamed rice sheets rolled around minced pork and wood-ear. Ready in 40 min prep and 30 min cooking. 4…

  • Banh Da Cua

    Brick-red flat rice noodles in freshwater crab broth with tomato and greens. Ready in 45 minutes prep and 45 minutes…

  • Banh Beo

    Hue steamed rice discs topped with dried shrimp and spring onion oil. Ready in 30 minutes prep and 40 minutes…

  • Banh Bot Loc

    Translucent tapioca dumplings holding shrimp and pork belly, steamed in leaf. Ready in 1 hr prep and 25 min cooking.…

  • Bia Hoi

    Fresh unpasteurised draught beer delivered daily, drunk on plastic stools. A wine & spirit recipe from Vietnam.

  • Bo Kho

    Lemongrass beef stew mopped up with baguette. Ready in 30 min prep and 2 hr 30 min cooking. 6 servings.…

  • Bo La Lot

    Minced beef rolled in wild betel leaf and grilled until the leaf blackens. Ready in 40 minutes prep and 15…

  • Bun Thit Nuong

    Rice vermicelli bowl with charred pork, herbs and nuoc cham. Ready in 40 min prep and 20 min cooking. 4…

  • Bun Rieu

    Crab-and-tomato noodle soup with silky riêu curds. Ready in 40 min prep and 45 min cooking. 6 servings. A soup…

  • Bun Bo Hue

    Spicy lemongrass beef noodle soup from the imperial city. Ready in 40 min prep and 3 hr 30 min cooking.…