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To have the latest news delivered to you, sign up for our e-newsletter. Whats your full Name? Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish. This namesake alley is home to Cha Ca La Vong, which serves sizzling chunks of fish seasoned with garlic, ginger, turmeric and dill on a hot pan tableside.
Cha Ca La Vong may be the busiest but the service is a bit gruff and the food overpriced. Instead make your way to Duong Than in Hanoi's Hoan Kiem district, where you'll find plenty of more affordable but just as tasty options. A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes. To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.
Banh Xeo 46A has mixed reviews but judging by the crowds that swarm there each night they must be doing something right. This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime.
The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese. Authentic cau lao is made only with water drawn from the local Ba Le well. Some might call it river weed -- with good reason -- but that doesn't stop the masses from scarfing down platefuls of morning glory, usually stir-fried and seasoned with slithers of potent garlic.
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Rau muong is common at Vietnamese restaurants and beer gardens. Vietnam's bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name nem ran while southerners call them cha gio. These light and healthy fresh spring rolls are a wholesome choice when you've been indulging in too much of the fried food in Vietnam.
The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam's favorite condiment -- fish sauce. Central Vietnam's take on noodles caters to carnivores with its meaty broth and piles of beef and pork.
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The thick slippery rice noodles also make for a heartier meal than noodles found in the north and south. Best cities for street food -- Ho Chi Minh City and 22 others. This dainty variation of a Vietnamese pancake has all the same tasty ingredients but is a fraction of the size. Each banh knot can be scoffed in one ambitious but satisfying mouthful. The crunchy outside is made using coconut milk and the filling usually consists of shrimp, mung beans, and spring onions with a dusting of dried shrimp flakes on top.
Got the sniffles? Opt for ga tan, a broth that's Vietnam's answer to the proverbial cup of chicken noodle soup.
Sure it's not quite how your mother used to make it, with its greenish tinge from the herbs and hunks of chicken parts, but it's worth a try if you're needing a Vietnamese tonic. Vietnam's banana flower salad packs a much bigger punch than a typical plate of mixed greens. Banana flowers thick purple lumps that will later turn into bunches of bananas are peeled and thinly sliced then mixed with green papaya, carrots, and cilantro along with chicken and a heavy-handed pour of a salty fish sauce dressing and crunchy peanuts.
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This bowl of noodles comes sans broth, keeping the ingredients from becoming sodden and the various textures intact. The tender slices of beef mingle with crunchy peanuts and bean sprouts, and are flavored with fresh herbs, crisp dried shallots, and a splash of fish sauce and fiery chili pepper. This chunky blend of fresh tropical fruit in a cup is the perfect local treat when the heat of Vietnamese summer starts to wear you down.
It could be considered a healthy alternative to ice cream -- if you stick to the shaved ice variation -- but for the full experience it's best had with diabetes-inducing condensed milk mixed in. Pho cuon packages the flavors of pho and goi cuon in one neat little parcel. This Hanoi take on fresh spring rolls uses sheets of uncut pho noodles to encase fried beef, herbs and lettuce or cucumber. KFC may be everywhere in Vietnam these days, but skip the fast food for the local version. Honey marinated then grilled over large flaming barbecues, the chicken legs, wings and feet served are unusually tender, while the skin stays crispy but not dry.
Pho xao may just be a slightly healthier take on my xao -- but the beauty is in the details.
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The flat, smoother pho noodle doesn't crisp up like its pre-boiled instant cousin. When done well the outer edges acquire a browned crunchiness, whilst the center stays soft and glutinous.
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This dish tastes best with a fried egg and seasoned with chili or soy sauce. How to photograph Hanoi like the city's Instagram stars do. Vietnamese "egg coffee" is technically a drink but we prefer to put it in the dessert category.
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The creamy soft, meringue-like egg white foam perched on the dense Vietnamese coffee will have even those who don't normally crave a cup of joe licking their spoons with delight. In Hanoi, follow the tiny alley between the kitschy souvenir shops at 11 Hang Gai into the clearing, and up several flights of increasingly dicey stairs to pair your ca phe trung with an unbeatable view of Hoan Kiem Lake.
Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf's peppery aroma into the ground beef inside. Savory sticky rice is less of an accompaniment to meals in Vietnam, more a meal itself. The glutinous staple comes with any number of mix-ins from slithers of chicken, or pork to fried or preserved eggs , but almost always with a scattering of dried shallots on top.
These rolled up rice flour pancakes are best when served piping hot, still soft and delicate. Although seemingly slender and empty they have a savory filling of minced pork and mushrooms. Zest is also added by dunking the slippery parcels in a fishy dipping sauce. Eggplant alone tends not to get us excited. Although when it's diced and sauteed in a clay pot along with tomatoes, soy sauce, sugar, and depending on the recipe minced meat, the once bland vegetable redeems itself. Saigon's favorite streetside snack, bot chien, is popular with both the afterschool and the after-midnight crowd.
Chunks of rice flour dough are fried in a large wok until crispy and then an egg is broken into the mix. Once cooked it's served with slices of papaya, shallots and green onions, before more flavor is added with pickled chili sauce and rice vinegar. This plain-looking tofu and noodle dish is served with mam tom sauce -- the Vegemite of Vietnam.
The pungent purple dipping sauce is used to flavor the slabs of deep-fried tofu that are at the core of the meal. These pockets of deep-fried goodness are often described as the equivalent of a Cornish pasty or as a Vietnamese samosa, depending on the nationality of the person explaining. Inside the crispy exterior you'll find that it's similar to neither description, with its filling of finely minced pork, mushrooms and vermicelli noodles.
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