Vietnamese Cuisine, the most popular street foods - Flavours on the fly!

There's no denying that pho is one of the best Vietnamese street foods. A national treasure, this aromatic noodle soup has a rich broth that is simmered for hours with aromatic spices like cloves, cinnamon, and star anise. The base is made of thin rice noodles, and the toppings are lime juice, fresh herbs like basil and mint, and thinly sliced meat, usually chicken or beef. If you are staying at a resort in Vietnam, such as Anantara Mui Ne Resort, hop into their dining venues to customise a delicious noodle soup like Pho - one of the many enjoyable things to do in Mui Ne.

Hanoi is the birthplace of bun cha, which presents a delightful contrast of flavours and textures. Smouldering marinated grilled pork patties take centre stage while sizzling over charcoal. These patties come with a bed of vermicelli noodles, fresh herbs, and a fish sauce-based dipping sauce called nuoc cham.  Nem cua be, or crab spring rolls, are a side dish sometimes served with bun cha, which gives the meal a delightful crunch.

In Vietnam, a dish that looks simple xoi is turned into an artistic creation. The base is made of steamed sticky rice, and this is where the magic happens. Xoi can be eaten as is or dressed up with a variety of toppings to make it into a sweet treat or a full meal. Savoury toppings like shredded pork floss, fried shallots, and mung beans are popular choices.

The dish banh mi, a crusty baguette stuffed with flavorful ingredients, is a holdover from the time when France colonised Vietnam. But the baguette is anything but typical. It is the ideal vessel for a symphony of flavours because of its crispy exterior and airy interior.  A range of fillings are available from vendors, such as pickled veggies like daikon and carrots, grilled meats (pork, chicken, or pate), fresh herbs, and a spread of creamy mayonnaise or pate. 

Literally meaning "mixed rice paper," banh trang tron is a colourful salad that is popular throughout Vietnam.  After being moistened, thin rice paper sheets are combined with a variety of fresh ingredients. Vegetables such as cucumber, green papaya, and carrots that have been shredded add a cool crunch.  Herbs such as basil and mint give a hint of freshness, and the savoury flavour of dried prawns and crumbled peanuts is delightful.

Banh xeo, which means "sizzling pancake," is a delightful dish that lives up to its name. A golden vessel is made by pan-frying a rice flour batter that has been infused with turmeric until it becomes crispy. After that, a flavorful mixture of bean sprouts, prawns and occasionally pork is placed inside this crispy base. A runny quail egg nestled in the centre adds richness to the dish, which is where the surprise is found.