One of the highlights on a Vietnam tour is certainly the food. The Vietnamese cuisine is unique and very diverse even for Asian standards. The dishes are usually light, tasty and fresh - and therefore more and more popular in the West. Many of the popular Vietnamese dishes are based on soups and noodles. Here are some typical dishes that you should try:

the national noodle soup from Viet Nam. Vietnamese eat pho in the morning, noon, evening or even just in between. The taste of the soup is based on cooked bone and special ingredients such as anise, cloves and cinnamon. Pho comes with either beef (pho bo) or chicken (pho ga). Normally a plate with different herbs is added to the already very tasty soup: bean sprouts, mint leaves, Thai basil, a special kind of coriander, lemon and chili, for you to add your own flavor to the soup

Bún bò
the second most popular noodle soup in Viet Nam, is also known as "bún bò Hue", named after the Central Vietnamese city of Hue. Bun bo is clearly more spicy than Pho and includes beef (bo), a special Vietnamese sausage (cha lua) and lemon grass. "Bun" stands for the kind of round, spaghetti-like noodles that are used in the soup. As with at other noodle soup, various ingredients are served on a separate plate: water spinach (morning glory), banana flower, bean sprouts, mint, lemon and chili.

Bún chả giò
A popular noodle salad, which is eaten warm and is ideally suited for the hot climate in South Vietnam. The base is a mixture of rice noodles, cucumber, bean sprouts, mint and basil leaves. Hot, fresh fried spring rolls are added to this mixture, and the whole is rounded off with plenty of fish sauce (nuoc mam) and ground peanuts. Bun cha gio is our personal favorite dish, because it is light, tasty and can be easily prepared at home.

Gỏi cuốn
Fresh spring rolls, sometimes called summer rolls, which are served at food stalls and street kitchens. Different ingredients are wrapped in a thin rice paper: rice noodles, pork, shrimp, and various herbs. This type of spring rolls is not fried, but eaten raw. Goi cuon get their special taste only in combination with the dark brown, peanut-based sauce, in which you should necessarily dip it.

Bánh xèo
The Vietnamese version of the omelet. A large, thin crêpe is cooked from rice powder, turmeric and spring onions. Add pork strips, shrimps, green beans, mushrooms and soy sprouts, and then roll it. To eat it, take small pieces from this omelet by hand (or who can with the chopsticks). These are rolled by hand in large lettuce leaves and then dipped in fish sauce (nuoc mam). Very tasty and very light.

Cà phê sữa đá
The national drink of the Vietnamese: Vietnamese iced coffee with milk. The coffee is brewed in a special way, poured over ice cubes, and sweetened with condensed milk. This is very refreshing in a hot climate. The Vietnamese coffee is generally very strong and tastes different than ours, as butter is used during the roasting process. Vietnamese coffee is not for everyone, but for many top chefs a specialty. Did you know, by the way, that Vietnam is one of the largest coffee exporting countries?


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