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Elegant Travel Located at 216 De Tham, Pham Ngu Lao, District 1, Ho Chi Minh City, VN.Reviewed by 2048 Khách hàng. Rated: 9.5/ 10 (Excellent)

Vietnam Food

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      Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and heavy reliance on herbs and vegetables. Vietnamese food is commonly ranked as one of the healthiest cuisines in the world.

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  • Tom Chua ( Hue Sour Shrimp )

    When Hue locals vital outward a city lapse to their homeland, they customarily have green shrimp.Tourists additionally have certain to buy a little jars of green shrimp prior to withdrawal Hue.Because of a inhabitant repute of this plate, a little cooks as well as merchants specialize in creation green shrimp.In a past ,people done this plate during home, though right away it is simpler to buy it during a market.This plate can be rebuilt with any kind of shrimp.A recipe includes a series of stairs which contingency be achieved in a specific order.First, a uninformed, purify,as well as dry shrimp of we estimate a same distance have been put in booze along with dry bamboo shoots,garlic, as well as chili.A mixture have been kept in a sealed enclosure during room heat for 3 days.Then a enclosure is put in a cold, dry place.After 5 or 7 days, a green shrimp have been ready.

    Pho Vietnam-Noodles

    Pho is the most popular  food among the Vietnamese population. Pho is commonly eaten for breakfast, although many people  will have it for their lunch or dinner. Anyone feeling hungry in the small hours of the morning can also enjoy a bowl of hot and spicy pho to fill their empty stomachs. Like hot green tea which has its particular fragrance, pho also has its special taste and smell. Preparations may vary, but when the dish is served, its smell and taste is indispensable. The grated rice noodle is made of the best variety of fragrant rice called Gao Te. The broth for Pho Bo (Pho with beef) is made by stewing the bones of cows and pigs in a large pot for a long time. Pieces of fillet mignon together with several slices of ginger are reserved for Pho Bo Tai (rare fillet). Slices of well done meat are offered to those less keen on eating rare fillets. The soup for Pho Ga (pho with chicken meat) is made by stewing chicken and pig bones together. The white chicken meat that is usually served with Pho Ga is boneless and cut into thin slices. You could consider Pho Bo and Pho Ga Vietnam’s special soups. Pho also has the added advantage of being convenient to prepare and healthy to eat.

    Nom( Salad)

    This plate is a multiple of a accumulation of uniformed vegetables,customarily used in salads in Western countries.A make up of Nom, however, is somewhat different.A categorical reduction of Nom embody grated pieces of turnip,cabbage, or papaya, as well as slices of cucumber with grated , fully cooked , gaunt pork.Other auxiliary reduction embody grated carrot, slices of prohibited cold, as well as roasted belligerent nuts.These have been used to have a plate some-more colorful.All have been churned entirely prior to being dripping in old wine, sugarine, garlic, prohibited cold, as well as seasoned with salt.A displaly of a plate is additionally really meticulous.A reduction of reduction is put in to a plate prior to bing lonesome with vegetables.To try a swig of Nom is to suffer a multiple of all tastes hold up has to suggest, together with green, prohibited, honeyed, tainted, as well as perfumed tastes.A plate helps with digestive process during dishes as well as parties.It can turn an addictive support to support a genuine expert suffer some more food.

    Nem Ran or Cha Gio ( Fried Spring Roll )

    This dish is called Nem Ran by northerners and Cha Gio by southerners. In Hanoi, the introduction of Nem Ran dates back to a time when Cha Ca had not existed.

    Although it ranks among Vietnam’s specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special occasions such as Tet and other family festivities. Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom .Dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil.

    Mien (vermicelli made of cassava)

    Mien threads have been really prolonged as well as difficult, done from a kind of berry plant called cassava. When served, a prolonged little flour threads have been cut in to not as big pieces. Like rice vermicelli, this kind of cassava vermicelli is used to have multiform opposite meals, a many renouned being Mien Ga( duck cassava vermicelli), Mien Bo( beef cassava vermicelli), as well as Mien Luon( eel cassava vermicelli) . Cassava vermicelli is additionally used for opposite meals that have been influenced in oil, such as Mien Xao Thit( vermicelli as well as pig influenced in fat),

    Lau Mam (Mixed Soup )


    Lau mam was the renouned plate between tillage communities hundreds of years ago, generally in the southwestern provinces. Nowadays, lau mam is deliberate the sweetmeat as well as is mostly served to special guests. Lau designates the gas, as well as mam the pickled fish. The categorical part used in the gas is cooking fish to that beef as well as vegetables have been added. Various mixture, such as seafood, fish, as well as beef, have been rebuilt upon apart plates. Guests select as well as bring to boil their beef in the broth. The plate is accompanied by multiform uninformed vegetables as well as savoury herbs. This plate is quite enjoyed given so most alternatives have been probable, charity the far-reaching form of tasty flavours.

    Hue Beef Noodle Soup

    One contingency have years of knowledge to prepare glorious Hue beef noodle soup. This recipe especially consists of shredded beef as well as rice noodles. Mostrestaurants as well as merchants in Hue do not have a rice noodles themselves; they buy them in Van Cu as well as Bao Vinh  dual villages located nearby Hue. Learning how to have a transparent gas from bone as well as beef is additionally a formidable charge, though cooks have a compensation of saying business enjoying a great meal. A tip of this recipe resides in a meat

    Gio Lua Vietnam (Lean Pork Pie)

    Lean pig cake is accessible in Vietnam  usually as good as has opposite names in a north as good as south. Foreigners as good as Vietnamese have been lustful of gaunt pig pie.Gio Lua  consists of pig beef wrapped in uninformed banana leaves. A small bundles have been afterwards boiled. A many tasty partial of gaunt pig cake is a tip covering given it soaks up a essence of a banana leaves.


    Com Hen (Hue Mussel Rice)

    Hot white rice is partial of each plate in Vietnam, though usually Hue mussel rice is served cool. Hue people, after determining which no food should be squandered, have written this plate regulating leftover rice. This plate includes Chinese vermicelli, bamboo shoots, gaunt pig beef, as well as an collection of immature vegetables( banana leaves, packet, star ripened offspring, etc.)

    . The gas performed after hot the mussels is used to essence the rice. Ginger, sesame, as well as chili have been additionally combined to the broth. This plate is really sharp as well as it is not singular to see people with flowing eyes as well as cold and damp faces whilst eating it; but, everybody congratulates the prepare for such the tasty meal.

    Cha Ca Vietnam (grilled minced fish)

    Grilled minced fish has been served in Vietnam for some-more than 100 years. The Doan family of Cha Ca Street in Hanoi initial invented this dish. The far-reaching accumulation of fish can be used in this plate together with sturgeon as well as tuna. Tuna is low in fat, has an artistic essence, as well as couple of bones. The skeleton have been distant from the beef as well as put in to saffron H2O to be after used in the sauce. The fish is cooking in salt prior to being grilled. What is engaging about this plate is which people can supplement their prime condiments: coriander, packet, dill, shallots, as well as more.

    Canh Chua (Fish Sour Soup)

    Canh chua originated from a Mekong Region, some-more privately from Dong Thap Muoi. Canh chua is a fish green soup done with fish from a Mekong River as well as so dua flower. This plate is often served when a so dua flowering plant initial flower arrangement during a finish of a stormy season. A take a break is orderly as well as a fish green soup is between a tasty dishes rebuilt for this event. Fish green soup contingency be eaten really hot. It contingency additionally be eaten all during a single time given a ambience is changed when a soup is reheated.

    Bun (rice vermicelli)

    Vietnamese vermicelli is the lush as good as the renouned dish. There have been opposite varieties of vermicelli depending upon their shape: bun roi or influenced vermicelli, bun mam or disfigured vermicelli, bun la or vermicelli paper, as well as bun dem tram or shreded vermicelli. Opposite mixture can be served with vermicelli: grilled pig beef, boiled rice cakes, snails, boiled eggs, gaunt beef cake, duck, as well as crab soup, to name the few. Any segment as well as post, even any grill, has the own vermicelli meals with their own recipes.

    Banh Cuon Trang Bang (Rice Cakes)

    Trang Bang, located 40 km from Ho Chi Minh City, is where a single can find a most appropriate rice paper as well as rice cakes. Both can be found everywhere, though nowhere have been they improved than in Trang Bang where they have been done from internal rice. A rice flour is roasted for 4 or 5 hours as well as done in to thick cakes. Once a cakes have been dusty, they have been placed in to nylon bags. These cakes can be eaten with shrimp, beef, salad, as well as coriander. During Tet, a cakes have been served with roasted beef, eggs, as well as green mustard.

    Banh Chung (Sticky Rice Cake)

    Sticky rice cakes have been a Vietnamese normal plate which contingency be partial of Tet meals. As a make a difference of actuality, each Vietnamese family contingency have gummy rice cakes between a offerings placed upon a tabernacle to their ancestors. Bang chung is done of gluey rice, pig beef, as well as immature beans pulp wrapped in a block of bamboo leaves, giving a rice a immature colour after boiling. According to a fable, underneath a power of a Hung Kings, King Lang Lieu combined gummy rice cakes as well as presented them to his father. Bang chung won tall acclaims from a King who awarded a king his throne. Making gummy rice cakes is a really prudent job. To acquire a most appropriate cakes, rice has to soak in H2O for an complete day.

    A pig beef contingency embody skin as well as fat, a immature beans contingency be of a same distance, as well as a bamboo leaves contingency be fresh. Squaring off as well as restraining cakes with bamboo strings requires clever hands. Gummy rice cakes have been accessible during any time of a year, nonetheless a single is certain to suffer them with kin as well as friends during Tet. During Tet, rice cakes have been served with gio lua as well as hanh muoi.


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