Bun (Rice Noodle)

BUN - A POPULAR FOOOD

"Bun" a kind of rice vermicelli in Vietnam is at the same time a luxurious and a popular food, There are many diffrent names for the "bun".

rice noodle (bún)

Apparently according to their shapes: vermicelli tacken with pickled to their shapes: vermicelli made in tangled threads (bun roi) vermicelli taken with pickled fish (bun mam); vermicelli made in a leaf (bun la) or with other names: "bun dem tram" (vermicelli bought in the hundreds). We can eat rice vermicelli with many other dishes: grilled meat, rolls called "bún nem". shellfish, (called "shellfish soup and rice vermicelli"), onmelet, lean, pork-faste, chicken,( called"shellfish soup and rice vermicelli"), omelet, lean, pork-faste, chicken, (called "bun thang"), sour rice field crap soup (called "bun rieu"), pig's trotter meat, rolled meat paste (called "bun moc"); beef and pig's trotters (called "bun bo gio heo").

Rice noodle with beff (bún bò Huế)

Every region, every community, and even every restaurant have their own rice vermicelli, differing from one another by their composition, preparation, and ingredients... (this is a professional secret; those "bun" bear particular names differ by the way you eat them, the special seent and taste characterristic of their origins. If you didn't know this, please come at least once to appreciate.

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Cha gio (Egg Rolls)

Cha gio (Egg Rolls)

Southern Vietnamese call egg rolls cha gio, Northerner call it nem ran. But to southerners, Nem is grilled ground pork patties. Is it any wonder somtimes it's like we're speaking two different languages?

cha gio (egg rolls)

Egg rolls are so good and delicious. These deep-fried goodies are traditionally made with rice paper sheets (bánh tráng), but are very commonly made with wheat-based wrappers. It’s likely because the wheat varieties are easier to work.

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Com Hen (Mussel rice – a speciality of Hue food)

Mussel rice- a speciality of Hue food

Huong river mussel rice (or mussel rice in short) is the very simple and low-prices specialty of Hue, the ancient citadel of Vietnam. Mussel rice is always attractive to many customers since it is tasty.

Mussel rice

Museel rice has a sweet-smelling flavor of rice, onion and grease as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the Perfume River to have the original mussel rice. However, you can find out the dish on some streets in Hue City. It requires 15 different raw materials to repare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, sour carambola, spice vegetables, peppermint, salad, ect.

What makes this simple kind of food popular is revaaled in the great endeavor to adopt and process its main ingredient-mussel. Mussels are sea species, wich must be dipped in water for a long while before being processed. Accordingly, people often say that musel rice somehow expresses the strenuous work of the maker.
Mussel rice is popular everywhere in Hue and these days, eleswhere in Hue restaurants in Hue restaurants in Vietnam. More favorably, it is a low-priced specialy, you coud eat it in luxurious restaurants in Hue or even in vedoring mobile shops on the streets.

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Che Hue ( Hue sweet gruel)

Hue sweet gruel 

There are some name of Che cung dinh Hue (Hue sweet gruel or Hue royal sweet soup) as: Che hat sen (lotus seed), Che nhan boc hat sen (longan stuffed lotus seed), Che bot loc boc thit quay (cassava flour stuffed roasted pork), Che mon sap vang (made from a variety of taro)…

Hue sweet gruel

And some popular folk Che such as: Che bap (corn), Che troi nuoc (sticky rice cake and green pea paste), Che khoai so (taro), Che dau ngu (kidney beans sweet soup), Che dau xanh (mungs bean), Che dau do (red bean)…. Cooking Che is not difficult. All you do is boiling water, adding beans or peas in and then adding some sugar. However, making it good is another thing. In Hue, there are about some Che stalls that quite famous: Miss Ton Dich in front of Thuong Bac Pavilion, Che Hem in a small lane on Hung Vuong street.

Hue sweet gruel

Che normally serves in small bowls, glasses, or transparent plastic bags for take-away. Che Hue is very cheap, just few thousands Vietnam dong, you've got a delicious cup of it. Che is also part of the culture of Hue, if each evening tasting several type, you have stay in Hue a week to enjoy all of Che Hue.
 

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Banh Mi Vietnam (Traditional Vietnamese Bread Food)

Banh mi are wonderful street food

Banh mi - Vietnamese term of all kinds of bread which was introduced by the French during its colonial period. Banh mi made from soy fillings such as pan-roasted or oven roasted seasoned pork belly, Vietnamese sausage, grilled pork, head cheese, grilled eggs acomplying vegetables including fresh cucumber slices, cilantro ( leaves of the coriander plant) and pickled carrots.

The classic banh mi really benefit from a balance between crackly bread and meat, with that interplay of pickled vegetables, herbaceous cilantro, and spice. The quantity of meat tips the scales a little too far into heavy territory. The pate, however, is really good; it's strongly flavored, livery, and almost metallic in a great way.

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Pho Bo (Rice Noodle Soup With Beep)

Every morning, all over Vietnam, an army of cooks busies themselves with the task of serving the perfect bowl of pho (pronounced ‘fur’). Pho is more than the national dish of Vietnam – it’s a bowl of food that unifies its people and prepares a nation for the day ahead.

Traditionally eaten for breakfast, the steaming beef broth, flavoured with ginger, star anise, cinnamon, black cardamom and the ubiquitous fish sauce, floods over fine rice noodles and slivers of raw beef, with a garnish of fresh herbs, spring onions, chilli and lime juice.

Pho originates from Hanoi in the north of Vietnam. It’s heavily influenced by Chinese spices and the culinary competence of the French colonialists who, during the late 19th century, introduced the Vietnamese to the idea of cooking with beef. Before the French arrived, beef was not considered for the pot; however, impressed by the imperialists’ methods, local cooks observed their stock-making techniques and married Asian flavours to lend a more exotic feel.

Until 1954 pho remained a secret of the north. But when the country was partitioned, people began to flee the communist north, many settling in southern Saigon. The dish became an overnight success, as curious folk flocked to taste this new phenomenon. The region’s innovative cooks began refining the original dish, producing what is now considered the definitive beef-and-noodle soup.

The stock is the real foundation of pho, It’s prepared meticulously by simmering beef bones in water for at least 18 hours and adding cuts of meat such as cheek, shin or oxtail to boost its flavour. This produces a deep, rich, clear liquid, heavenly to smell and addictive to drink. No matter that the floor was covered with escaping scraps of meat, noodles, cigarette butts and discarded tissues – as I savoured every mouthful, this soul food had me hooked.

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