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    What Breakfast should you try in Vietnam?

    Breakfast plays a very important role as it is the energy source for a

    whole hard working day. In the past, breakfasts were cooked by deft

    hands of women in a family which enhances much the taste of the

    foods. In this day and age, Vietnamese women are busier with theirsocial roles and cannot cook breakfast so frequently, so street-food

    stalls and restaurant are more appropriate choices. This article is

    going to present 9 most popular breakfast dishes in Vietnam which

    can both be cooked at home or found at restaurants.

    1. Pho

    Pho is not only the most popular breakfast in Vietnam but is also internationally renowned as a symbol

    of Vietnamese gastronomy. Thousands of Pho stores deliver thousands of taste, thats why some Pho

    stores are much more well-known than the rest, and the mystery hidden in the broth of Pho. Although

    the same ingredients are stewing bones of cows and pigs to cook Pho Bo (Pho with beef) and stewing

    bones of chicken and pigs to cook Pho Ga (Pho with chiken), an excellent pot of soup is determined by

    extra spices. Rice noodle used in a bowl of Pho is made of a special type of rice called gao te which is

    famous for its fragrance. Best served Pho are Pho Bo Tai (rare fillet) and Pho Ga (boneless white chicken

    meat). Others variety of Pho are Pho Bo Gau, Pho Bo Tai Nam and Pho Sot Vang. Lemon and chilly are

    indispensible for the best taste of Pho.

    2. Bun (Rice Vermicelli)

    Similar to Pho, Bun is made of rice flour but instead of flat triangle shape like Pho, Bun has small and

    circular shape. Recipes to make Buns broth are even more diverse than Pho, which result in different

    vermicelli dishes, most popular ones are Bun Cha (vermicelli and grilled chopped meat), Bun Rieu

    (vermicelli and crab meat soup), Bun Thang (varied vermicelli), Bun Ca (vermicelli with fried fish) and

    Bun Oc (vermicelli and snail), while Bun Bo (vermicelli with beef) is specialty of Hue. Specific trait of Bun

    is an adequate sour taste the main ingredients of their soup are tomato, garcinia cowa and lemon lime.

    3. Mien (Cellophane Noodles/ Glass noodles)

    Mien has a similar shape to Bun; however, this Chinese originated noodle is not made of rice flour;

    seaweed and cassava flour are used instead. Thanks to this, Mien is a less-calorie food as well as a

    vegetarian favorable by on-diet people. Basically, main components of Miens broth is the same with

    Pho, however, its spices are sourer and maybe more fishy because Mien usually eaten with sea-foods.

    Mien Luon (Mien with eal) is the most popular type of Mien in Vietnam, especially in Hanoi. Broth to

    cook this special Mien is made of eels bones and gingers; then sliced fried eel would be added later.

    Fresh uncooked vegetables are recommended to eat with Mien Luon to eliminate the fishy taste of it.

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    Other variables of Mien are Mien Ngan (Mien with goose meat), Mien Cua (Mien with crab meat) or

    Mien Ga (Mien withj chicken).

    4. Xoi (Sticky Rice)

    Although Pho is well-known all over the world, it is hard to tell whether Pho or Xoi is more popular for

    breakfast in Vietnam. Even in the smallest lanes in Vietnam ones can find a street-stall selling Xoi in the

    morning or recognize one or two people carrying a basket of Xoi, covered by banana leaves, on their

    head of bicycles advertising their Xoi loudly. This sticky rice varies from simple low-price ones like Xoi

    Gac (Xoi colored with Gacs oil), Xoi Do Xanh (Xoi with green beans), Xoi Lac (Xoi with peanuts) or Xoi

    Ngo (Xoi wih corns) for commoners to higher ranks like Xoi Trung (Xoi with egg), Xoi Pate (Xoi with

    paste) or Xoi Cha (Xoi with meat rolls).

    5. Banh Mi (Vietnamese Bread)

    Banh Mi has its origin from France during the colonial period in Vietnam in the late 1800s. Since then,

    French eating behaviour has been strongly affecting Vietnamese gastronomy, including bread for

    breakfast. Gooses liver paste should be the best crepe for bread when this food was first introduced.

    Gradually, Vietnamese bakers has innovated more variables of crepe to create a unique type of bread in

    Vietnam, which are uncooked vegetables, shrimp, sausage, pigs liver paste eaten with tomato or chili

    sauce. Recently, Vietnam has adopted Donner Kebab bread from Turkey, which is highly appreciated by

    its civilians.

    6. Banh Cuon (Rice Flour Steamed Rolls)

    Rice seems to be the mother of many Vietnamese delicious foods, yet, another specialty made of rice

    flour: Banh Cuon. Banh Cuon is covered by a thin, wide sheet of steamed rice flour and its core filled

    with seasoned ground pork, and minced wood ear mushroom. Banh cuon is usually served with Cha Que

    and special dipping sauce named nc chm made only for Banh Cuon. In the past, the dipping sauce

    was added some drops of Ca Cuongs oil for the perfect flavor. Nowadays, although ones can still taste

    Ca Cuongs oil, it is getting scarce and much more expensive.

    7. Cho (Congee/Porridge)

    Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also

    lunch and dinner. Cho is very to cook since almost every electronic rice-cooker has porridge cooking

    function. Although it is considered as the poors food, Cho could be much fancier when cooked with a

    variety of meats. To illustrate, Chao Ga is chao boiled with a whole chicken with bones to get the tastiest

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    broth. Other varieties of Cho such as Cho V t (porridge with duck); Cho Ln (porridge with eel) and

    Cho C (porridge with fish), are cooked with the same method.

    8. Trng Vt Ln (Balut)

    Trng Vt Ln is actually ducks embryo still laying in its shell going through fertilization process and then

    boiled in steamy heat. Due to this characteristic and its appearance, this dish is listed among the most

    terrific food for Western visitors. However, if ones can manage your fear to taste it one time, you may

    find it thousand times more delicious than normal chicken egg as well as a huge amount of protein good

    for your heart. In Vietnam, Trng Vt Ln is favored by most people and appears in every breakfast stalls.

    9. Vietnamese's 'banh'

    In this section we wont discuss about an individual type of food but dozens of them. The reason for it is

    Vietnam food offers too many breakfast cakes and each of them is as popular and tasty as one another.

    Some most common cakes can be named as Bnh Chng Rn, Bnh Gi, Bnh Khc, Bnh Rn, Bnh

    Np, Bnh T, Bnh c, Bnh Dy or Bnh Bao. There are still many more Vietnamese traditional cakes

    can be used for breakfast which may cost a whole essay to list out not to mention trying all of them.

    These are often savory and easy to pack (like Mochi in Japan) and often stuffed with Mung beans. You

    can find them in many street food stalls and from the ladies wandering the streets with a pile of Banh on

    their shoulder.

    This article is written by Ha Nguyen from Vietnam Heritage Travel Company for original article and more

    recommendation, please visit

    http://www.travelagentinvietnam.com/latest-travel-news/what-breakfast-should-you-try-in-

    vietnam.html

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