1. BUN RIEU
Bún riêu is a traditional Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc. This dish is well-known in the country and in the world.
Bún riêu cua is served with tomato broth and topped with freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam
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2. PHO BO
Pho bo is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef (phở bò) . Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world.
The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, is associated with Huế in central Vietnam.
3. BUN BO HUE
Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and pork. Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass.] Compared to phở or bún riêu, the noodles are thicker and more cylindrical.
4. BANH CUON
Bánh cuốn is made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked 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 which is fish sauce called nước chấm.
5. BANH MY THIT
- Bánh mì is the Vietnamese word for bread. Bread, or more specifically the baguette, was introduced by the French during the colonial period in Vietnam. The bread most commonly found in Vietnamese cuisine is a single-serving baguette that is usually airier than its Western counterpart, with a thinner crust. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour along with wheat flour (see rice bread).
6. BO NE
- Beef, Salad, Eggs, fomai, Bread, Onion, Tomato.
7. CHAO LUON
8. BUN CA
- Vermicelli soup with fried fishcake
9. MY HOANH THANH
Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
10. BANH HOI
- Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat.