Should Try Regional Delicacies of Vietnam.

The culinary scene in Vietnam is very broad, from North Vietnam to South Vietnam, and each region has its own exclusive dish. The Vietnamese may share a tough dispute, but the cuisines of Vietnam are what really unite the country as a whole. Food is the essence of its people, from recipes to ingredients, food can tell us many things about a culture and its values. By taking a look at some regional delights of Vietnam, we will discover the hidden beauty in each of the regions of Vietnam.

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It is hard not to mention Hanoi when talking about food from Northern Vietnam. A crucible of French, Vietnamese and partly Chinese culinary cuisine, Hanoi still has a deep connection to its roots in Vietnamese traditions. Here, Bún Chả undoubtedly reigns as the queen of northern Vietnamese food. Chả is often grilled meatballs, although any authentic Bún Chả vendor will cook his’ Chả on an open fire, smoking and browning it just so that the colors reach a nice dark brown color, while oozing juicy fat. You will discover that Bún is a word that traps all the Vietnamese white noodles, used in a variety of soup-based foods. In this particular case, Bún en Bún Chả is thin and long, sticky but always fresh and almost tasteless. A bowl of Bún Chả depends on its sauce, an iconic bowl of diluted fish sauce, accompanied with garlic and chili. Bún Chả is very subtle in its delivery, its only distinction being a salty tinge of fish sauce. Earthy and natural, Bún Chả represents the values ​​of Hanoi in a traditional and simplistic lifestyle, using the minimum amount of ingredients but highlighting the internal possibilities.

Let’s travel to the center of Vietnam, where the hills are abundant and full of life. Unlike North Vietnam‘s limited access to ingredients, the cuisine of Central Vietnam is always colorful, exotic and varied. Creating a complete menu for the center of Vietnam would be almost impossible, since people here often eat many plates for food and have already memorized all the plates of memory. Nothing shows Hue’s emphasis on assortment as Bánh Huế, which includes dozens of different types of cuisine. Often served on small plates, Bánh Huế is meant to be consumed at a long meal, with the goal of tasting as many different types of Bánh Huá as possible. These are delicious sandwiches by themselves, like Bánh Bột Lọc, with its iconic red color due to the shrimp wrapped in a transparent layer of flour. Or maybe try Bánh Bèo, where the shrimp are fried and chopped to place on top of the wheat flour, drizzled with fish sauce.


Saigon is the center of Vietnam for technology and economic advances. This is the reason why Saigon’s best-known cuisine: Bánh Mì, has become the international symbol of Vietnamese cuisine. In Saigon, hundreds of Bánh Mì street vendors scatter the streets. Each Bánh Mì store is famous for its own unique interpretation of inclusive food. Bánh Mì represents the flexibility of Saigon and the ever changing landscape, its components are his to invent and to combine, his taste depends on the preferences of the manufacturer. If there is a unifying aspect of Bánh Mì Saigon, it would be the hot sauce. Saigon food is generally more spicy than northern food, perhaps because the chile grows extremely well in the tropical climate. That’s why in every street vendor in Saigon, you’ll always find a bottle of bright red hot sauce nearby.

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Saigonese is also known for its sweet taste, with its wide range of Chè and deserts. For the most part based on tapioca or melted sugar, Chè is the combination of fresh fruits and a sweet paste of syrup, a perfect food for the desert. Here is a suggestion, for the best Vietnamese sandwiches and dessert foods, head to the front door of any high school in Saigon. There, you will find high school students who flock like birds around a cart full of Chè and other sweets.
The HOME menu is dedicated to exploring the diverse landscapes of Vietnamese cuisine. Each iconic regional dish can be found in the HOME, prepared and cooked with traditional recipes and fresh ingredients.

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