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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Nem Chua
Raw pork cured with garlic, chilli and rice, soured in banana leaf in days. A fermented & pickled recipe from…
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Nem Nuong
Seasoned pork paste grilled on skewers and rolled with herbs in rice paper. Ready in 40 min prep and 20…
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Nuoc Cham
Fish-sauce lime dip balancing sweet, sour, salty and hot. 10 min to prepare. About 300 ml. A sauce & condiment…
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Nuoc Mam
Amber fish sauce pressed from anchovies salted in wooden barrels for a year. 1 hour to prepare. About 2 litres.…
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Rau Muong Xao Toi
Water spinach flash-fried with garlic. Ready in 10 minutes prep and 5 minutes cooking. Serves 4 as a side. A…
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Ruou De
Clear village rice spirit distilled in the Mekong delta, sold in reused bottles. A wine & spirit recipe from Vietnam.
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Ruou Can
Jar wine of fermented rice and husk, drunk communally through long bamboo straws. A wine & spirit recipe from Vietnam.
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Sua Chua
Set yoghurt of condensed milk, eaten frozen or with black sticky rice. Ready in 15 min prep and 10 min…
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Tom Chua
Small shrimp fermented whole with rice, galangal and chilli until sour and pink. A fermented & pickled recipe from Vietnam.
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Trung Vit Lon
Fertilised duck egg boiled and eaten from the shell with herbs and salt. Ready in 5 minutes prep and 25…