I’m a Saigonese girl, and I’m going to show you guys how amazing Saigon’s dishes are! Hope u Enjoy !
First of all, these are traditional foods you have to try when you come to visit Saigon-Vietnam. I can’t tell you how delicious they are throughout any kind of words 🙂
It really is one of the most common dishes in throughout the country, The noodle soup didn’t become so famous for nothing – it is the combination of soft fresh rice noodles, a sprinkling of herbs and chicken or beef, but i’m normally more of a beef kind of girl ^_^.
The noodles are flash boiled until soft, topped with your choice of meat, and often finished with a sprinkle of chopped green onions and sometimes sweet onions as well.
Bún Riêu ( Bun rieu )
The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that’s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes. I think there’s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.
Hủ Tiếu ( Rice Noodle Soup )
-If you’re even the slightest bit into Vietnamese food, you’ve probably eaten numerous banh mi sandwiches.Walking around Saigon you’ll see dozens of carts with signs selling banh mi – it’s actually hard to go more than a block without seeing one – so it’s never hard to find.
-A beautiful alternative to the banh mi sandwich is a Vietnamese dish called op la, or eggs cooked in a littler personal pan, often supplemented by slices of meat like ham, onions, and served with those wonderful crusty Vietnamese baguettes. Banh mi op la makes a favorite breakfast for many locals in Saigon, and it most definitely hits the spot before a long day exploring the city.
Cơm tấm sườn nướng (com tam suon)
You’ve seen all the previous noodle dishes mentioned in this post, but as much as I love noodles, I love rice more.
The most basic version is known as cơm tấm sườn nướng, the broken rice and a thin grilled pork chop, served on a plate and accompanied by fish sauce dressing, cucumber pickles, green onion oil, and chilies to garnish.
Starting from the most basic version of com tam suon nuong, you can then upgrade with all sorts of marvelous extra things like a fried egg, Vietnamese meatloaf, pig skin, extra pork, more sausage… the list goes on.
Bánh khọt (banh khot)
The batter is then fried in a hot griddle, the same pan used to make Thai khanom krok (little coconut griddle cakes).
As the batter is sizzling away in plenty of oil, a shrimp is placed in the center of the griddle pancake along with a sprinkle of green onions, which cooks into the top of the batter. The banh khot is finished when the batter is cooked, and the outside is golden and crispy.
Bánh xèo ( Banh Xeo )
Sort of like a crepe, and sort of like a Thai oyster omelet, a Vietnamese banh xeo is a crispy savory snack that’s a favorite for many.
A thin layer of batter is fried in a lot of oil, then combined with your choice of ingredients, often including slices of pork belly, shrimp, and onions, then folded over with a handful of lightly cooked bean sprouts in the middle.
Gỏi cuốn & chả giò
Goi cuon are made with rice paper, known as banh trang, that’s slightly moistened, then filled with, typically a mixture of rice vermicelli noodles, pieces of pork, shrimp, and then stuffed with leaves and herbs like basil and lettuce before being wrapped.
Cha gio, are completely different taste-wise than their goi cuon counterparts, and they share few characteristics other than their egg roll shape and the fact that they’re often sold side by side at many restaurants and street food stalls.
Cha gio are Vietnamese deep fried spring rolls, and though I’ve tried spring rolls (or egg rolls) in many places around the world, Vietnam makes some of the best I’ve ever had.
The egg rolls are often a combination of mung bean noodles, minced pork, and sometimes crab if you can find them, mixed with a subtle blend of salty spices, wrapped in rice paper, and then deep fried to a crisp.
Bánh cuốn ( Steamed rice cake )
- The rice sheet in bánh cuốn is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth which is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam
Bánh cuốn is made from a thin, wide sheet of steamed fermented rice batterfilled with seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive
Cơm chiên ( fried rice )
- This is not your typical fried rice, folks! Vietnamese style fried rice has your typical veggies with bits of egg, cilantro and bits of super tasty sausage (lạp xưởng). When I brought these home-cooked fried rice dishes to elementary school potlucks, it went FAST
Cá Kho Tộ (Caramelized Fish in Clay Pot)
The dish goes extremely well with a plate of hot rice, and I’m quite sure many Vietnamese would consider it a comfort food (at least I sure did when I took my first bite) – offering the flavors of home in each bite.
The catfish is cut into steak sliced pieces, then braised in a thick and rich gravy made from soy sauce, fish sauce, sugar, shallots, and garlic, among a few other light spices and seasonings.
Canh Chua (Vietnamese Sour Tamarind Soup)
Canh chua is a sour soupindigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in atamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm(Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil)
Cháo Lòng ( vietnamese innards rice porridge )
The heart of cháo lòng consists of rice softened in a flavorful broth with cubes of congealed blood (huyết) thrown in for good measure. To serve, the porridge and huyết are ladled into a large bowl along with slices of liver, chunks of tubular innards and various forcemeats. Scallions, fresh ground pepper and small pieces of fried dough are then scattered on top. Fresh bean sprouts, lime wedges, ginger and fish sauce are available tableside for diners to season their cháo to taste.
The highlight of cháo lòng are the slices of fried dough. When incorporated into the steaming porridge, the dough softens and engorges as it soaks up the porridge like a sponge.