Ten Vietnamese dishes grab international headlines

Phở

In early January, CNN revealed its list of the 20 best soups in the world, including Phở bò, Vietnamese beef noodle soup.

According to CNN, Phở bò is the most beloved dish in Vietnam and has even become the most popular breakfast in the country. Visitors can have different options for a bowl of Phở bò, including the original raw beef, a mix of raw and cooked beef, as well as brisket and tendon.

A bowl of Phở bò in Ho Chi Minh City and Hanoi costs between VND30,000 to VND80,000, equivalent to between US$1.32 and US$3.40.

Bánh bột lọc 

In April, Vietnamese bánh bột lọc (pork and shrimp dumplings with wrappers made from tapioca flour) was named one of the “30 world’s tastiest dumplings” by the US News site.

When cooked, the tapioca flour becomes clear, giving the dumpling its appearance and the wrapper has a chewy texture. There are two major variants, those which are wrapped in banana leaves and steamed, and those which are boiled.

According to CNN, the dish originates from Hue in the central region of Vietnam, with the tapioca dumplings typically eaten as appetizers or small snacks.

Bánh cam

In May, CNN named bánh cam (southern Vietnamese deep-fried glutinous rice balls) as one of the 30 best fried foods in the world.

Bánh cam is made using tender glutinous rice flour filled with mung bean paste. The balls are then rolled into sesame seeds and fried. The cake is a hugely popular dessert in the south.

Similarly, northerners have bánh rán, although this variation has a sugary syrup poured over it.

Bánh mì

In mid-May, CNN included the popular Vietnamese bánh mì (baguette) in a list of the world's 23 best sandwiches.

“It is widely loved well beyond the country's borders,” the US newswire noted.

Considered as the most popular street food in Vietnam, bánh mì is also renowned for being a Vietnamese sandwich that is a fusion of cold cuts and vegetables, such as coriander, cucumber, pickled carrots and daikon, and pate, all of which are combined with French condiments such as mayonnaise.

A typically bánh mì also often includes toppings such as chả lụa, a type of Vietnamese pork bologna, a fried egg, grilled pork, and meat balls.

A loaf with all the toppings can cost anywhere from VND15,000 to VND50,000.

Cà phê sữa đá

In May, Canadian travel magazine The Travel listed Vietnam among the leading 10 countries with a unique coffee culture, with cà phê sữa đá (iced coffee with condensed milk) being the best option.

Cà phê sữa đá is made using ground dark roast Vietnamese coffee topped with ice and condensed milk. This thirst quencher is usually  found on most sidewalk coffee stalls.

A standard cup costs between VND10,000 and VND15,000.

Chả rươi

In June, ragworm-pie, also known as chả rươi, was praised in Hong Kong’s South China Morning Post as a ‘delicious and unique’ dish which lures diners in from miles around to enjoy the meal.

The seasonal dish is made using eggs and ragworms, or palolo worms, a kind of seaworm typically harvested between late autumn and early winter in northern localities.

The ragworms are put in hot water to remove their tentacles and then mixed with minced pork, tangerine peel, herbs, and eggs. This mixture is then fried to a crisp.

Ragworm omelet is a popular snack in Hanoi during the chilly days of late autumn and early winter.

Bún quậy

The Hong Kong (China) media outlet also introduced bún quậy (stirred noodles), a signature dish on the southern tourist island of Phu Quoc.

According to the newspaper, the noodles are made on site from rice flour. The cook puts a paste made from ground shrimp, fish, and squid into bowls and adds onions and herbs. The boiled water used to cook the noodles is then poured over the ingredients which is then stirred. The noodles are finally added last to the dish.

Cao lầu

In August, SCMP also featured cao lầu (roasted pork with thick Vietnamese noodles), a traditional dish in the ancient town Hoi An.

"Hoi An’s fantastic cao lầu noodles tick all the flavour boxes when it comes to Vietnamese cuisine; they’re sweet, sour, salty, spicy and bitter," notes the newspaper.

Along with poached noodles, a full bowl includes bean sprouts and herbs from Hoi An's famous Tra Que Village. On top of the dish sits thin slices of barbeque pork and crispy fried pig skin.

Cháo vịt

In November, international food magazine TasteAtlas selected Vietnamese duck porridge among its 10 must-try duck dishes in Asia, calling it a popular choice on colder days of the year.

The hot porridge is also a favourite Vietnamese street food that can be easily found at street-side stalls or restaurants that specialise in duck.

Steamed pieces of duck are typically the main ingredient in this rice porridge that is served alongside a sweet fish sauce mixed with sliced hot chilies and minced ginger.

A bowl of duck porridge is also served with shallots, carrots, ginger, green onions, coriander, black pepper, and duck blood pudding.

The dish is usually enjoyed with a portion of salad made with thinly shaved banana flowers, Vietnamese coriander, carrots, and red onions garnished with crushed peanuts.