Taste testing Vietnam’s cuisine
Posted by Adsystem on 5th November 2015
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Thank the northern knack for turning humble ingredients into something sublime for this crustacean-flavoured soup. It’s made from paddy crabs, packed with tomato chunks, green onions and bun (rice vermicelli), and capped with a floater of sautéed crab fat.

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Travel for just a week in Vietnam and you’ll realise how few of its gastronomic specialities see the light of day beyond its borders. Every region lays claim to unique edible delights – well-known classics such as northern pho, Hue imperial banquet fare, and southern salad rolls are just the tip of the culinary iceberg.

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Bun Rieu Cua
Thank the northern knack for turning humble ingredients into something sublime for this crustacean-flavoured soup. It’s made from paddy crabs, packed with tomato chunks, green onions and bun (rice vermicelli), and capped with a floater of sautéed crab fat. Some cooks add bean curd and oc (large snails, in which case the dish is called bun rieu cua oc). Green leaves and herbs, along with sliced banana tree stem, are mainstay accompaniments.

Banh
One of the tastiest relics of Emperor Tu Duc’s reign is banh, steamed rice cakes eaten with a drizzle of fish sauce. Whether eaten plain, dotted with chopped mushrooms, or stuffed with chopped dried shrimp, these dainty Hué bites make the perfect light breakfast or between-meal snack. Heatloving central Vietnamese often add a dollop of chilli sauce.

My Quang
Thick and chewy turmeric-yellow noodles are topped with shrimp, pork, bean sprouts, herbs and chopped peanuts, and are moistened with just a bit of rich broth. Named for its native province of Quang Nam, the dish comes with rice crackers for crumbling and is finished in characteristically central- Vietnamese style, with a dab of sweet-hot chilli jam.

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