Regional Variations in Vietnamese Cuisine

In addition to common features shared around the whole country, food in each region carries its own distinctive and unique characteristics representing the geographical location, living condition of inhabitants there.

• Top things to do in sa pa vietnam travel guide

       

Nhan Hau persimmons of Chi Lang District, Vietnam

To make crispy persimmons, you can prick the calyx with a needle then soak the fruits in water mixed with wood ashes or quicklime. Don’t forget to change the water everyday than after 3-5 days, you will have the tastiest crispy persimmons.

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The bright orange color comes from the natural flesh of the sweet potato and a bit of turmeric powder in the batter. Often served as an appetizer, Banh Tom is commonly wrapped with lettuce, herbs, and pickled vegetables and dipped in nuoc mam cham dipping sauce.

Vietnam’s capital city, ha noi vietnam, has plenty of sights to appeal to visitors – Ho Chi Minh Mausoleum, One-Pillar Pagoda, the old quarter with it’s bustling streets – but if you really want to understand the Vietnamese people and their culture, you’ll need to delve deep into its street food.

Bánh Cuốn Gia Truyen

14 Pho Hang Ga | Old Quarter, Hanoi, viet nam

Bánh cuốn is one of Hanoi’s favorite breakfast items and essential to any list of must-try Vietnamese dishes.

By itself, the pale white rice batter is silky smooth and soft but otherwise rather bland. Flavor and texture come from a filling of seasoned ground pork, mushrooms, and shallots. The rice noodle roll is served with a separate bowl of clear amber dipping sauce, nước chấm, which is essentially fish sauce.

Halong Bay Oysters

An additional well-known seafood in Halong is oyster. Oyster is a nutrition-rich food and provides a plethora of energy for your body. Inside its hard-shell is blood-like red bowel, which carry the most delicious and nutritious part of an oyster.