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.
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Cha Lua
Pork pounded to a paste, wrapped in banana leaf and steamed into a springy roll. Ready in 40 min prep…
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Che
Sweet layered puddings of beans, jellies and coconut milk. Ready in 30 min prep and 1 hr cooking. 6 servings.…
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Com Hen
Cold rice with tiny river clams, herbs, crackling and clam broth. Ready in 40 min prep and 40 min cooking.…
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Com Tam
Saigon broken rice with grilled pork chop, egg and pork skin. Ready in 40 min prep and 40 min cooking.…
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Dua Chua
Mustard greens or bean sprouts brined until sour, served with rich braises. Ready in 30 min prep and 5 min…
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Hanh Muoi
Whole shallots pickled in brine until translucent, eaten with sticky rice cake. Ready in 40 min prep and 5 min…
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Hu Tieu
Southern pork-and-seafood noodle soup, served clear or dry. Ready in 40 min prep and 3 hr cooking. 4 servings. A…
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Mam Nem
Pungent fermented anchovy sauce thinned with pineapple, garlic and chilli. Ready in 15 min prep and 10 min cooking. 1…
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Mam Tom
Purple fermented shrimp paste, whipped with lime and chilli until it foams. Ready in 10 minutes prep and none cooking.…
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Mi Quang
Turmeric noodles with shrimp, pork, peanuts and rice crackers. Ready in 40 min prep and 1 hr cooking. 4 servings.…