Northwest Asian Weekly lists 10 Vietnamese street foods you’ve probably never heard of

The writer said that the number one highlight for her when visited to Vietnam is not even seeing family, it’s being able to sample dished and food that she cannot get in Seattle.

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Hanoi-style pho. Photo: Stacy Nguyen
Pho in Hanoi, Cao Lau in Hoi An, Banh Khoai in Hue, Quang noodle in Quang Nam are just few of the best dished in Vietnam that are hard to come by stateside, Stacy Nguyen wrote in an article published on Northwest Asian Weekly, a weekly Asian American newspaper based in Seattle, Washington’s International District.

The writer named pho in Hanoi the number one dish among the best 10 dishes across Vietnam.

“I know, it’s funny that I’m starting off my list with pho, probably the most recognizable Vietnamese dish to Americans. But here in the US, you’ve probably have never tried Hanoi-style pho,” Northwest Asian Weekly wrote.

You gotta try it at least once though, if only to compare it to what has become iconic in the States.

The pho we know well in the US is Saigon-style pho, or Southern-style. It’s super pimped out compared to its granddaddy, Hanoi-style pho, which is a minimalist beef noodle soup with simple adornments.

You don’t get hoisin or sriracha with it. You get limes and a chili peppers.

Pho is followed by Cao Lau in Hoi An, Banh Khoai in Hue, Quang noodle in Quang Nam, lemon salt water, Banh Ram it, Cha ca la vong, Cha gio, Nem lui, Nem chua.

Earlier, Vietnamese cuisine along the Mekong has been ranked seventh among the best food tours that you can explore cuisine and culture at the same time, according to a list released by The New York Times, a US newspaper based in New York City.

“In Southeast Asia, the travel company APT teamed up with the Australian celebrity chef Luke Nguyen to lead a 14-day trip in Vietnam and on the Mekong River.

From November 30 to December 13, Luke Nguyen will guide guests through the alleyways of Ho Chi Minh City to meet his relatives and visit their kitchens, shop for ingredients at market stalls and cook with him as thay sail down the Mekong,” The New York Times wrote.


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