Vietnamese-Cuisine - Tiếng Anh | Trường Đại Học Ngoại ngữ Huế

VIETNAMESE CUISINE
Mỳ quảng Vietnamese Turmeric Noodles
Mi quang is Da Nang’s definitive dish, featuring rice noodles that are tinted
yellow using turmeric and bone broth seasoned with fish sauce, black pepper,
shallot, and garlic. Meat toppings include river shrimp, boiled quails eggs, and
roast pork, though some eateries use fish, chicken and beef slices. Lastly, the
ensemble is topped with an array of fresh herbs such as basil, peanuts,
coriander, lettuce, sliced banana flowers, and sesame rice crackers. You can also
opt for chilli peppers for a spicy kick to the ensemble.
Bun Thit Nuong (Vermicelli Noodles With Grilled Pork)
Bun thit nuong comprises thin vermicelli rice noodles, freshly chopped lettuce,
sliced cucumber, bean sprouts, papaya, basil, chopped peanuts, and mint, topped
with grilled pork .. As with most Vietnamese dishes, you also get a side of nuoc
cham sauce to mix into the bun thit nuong for a flavourful ensemble. Vietnamese BBQ
Da Nang is particularly popular for its BBQ offerings, where a wide array of
fresh seafood and meat slices are barbecued atop a charcoal grill stove. There is
a wide range of marinated ingredients such as squid, frog, octopus, pork breast,
shrimp, and cow tendon. They are often served with mustard, lettuce, cucumber.
Bun Cha Ca (Fishcake Noodles Soup)
Bun cha ca (fishcake noodle soup) is popular among seafood lovers due to its
generous chunks of grilled fishcakes, dumpling fishcakes, and fine rice
vermicelli noodles, fresh herbs.Using a choice of mackerel, barracuda or
lizardfish, the meat is marinated with garlic, pepper, salt, and chili before it’s
kneaded into small pieces and grilled until fully cooked. Meanwhile, the broth is
prepared by simmering a mix of fish bones, pumpkin, cabbage, pineapple,
tomato and dried bamboo shoots, resulting in a rich, hearty, and flavourful ensemble.
Nem Lui (Lemongrass Pork Skewers)
Nem lui is a traditional snack that originated from Hue, but is available in Da
Nang’s markets, street vendors, and Vietnamese restaurants. Also known as
lemongrass pork skewers, the meat is a mixture of milled pork, pigskin, pig oil,
salt, pepper, sugar, The skewers are then grilled on a coal stove before served
with a side of rice paper, fresh herbs . As with any delicacy in Vietnam, you can
also add chilli slices and/or dip it in nuoc cham sauce for added flavour.
Banh Xeo (Crispy Pancake)
Banh xeo is a savoury pancake that’s made of rice flour, coconut milk, and
turmeric, filled with ingredients such as pork or beef slices, shrimps, sliced
onions, beansprouts,eggs and mushrooms. you can find banh xeo sold at
roadside stalls, local markets, and restaurants within Da Nang City Centre. the
best way to enjoy a crispy pancake is by wrapping it in mustard leaf, lettuce
leaves or rice papers together with nem lui (lemongrass pork skewers), mint
leaves, basil, and dipping in fermented peanut sauce.
Rau Cau Trai Dua (Coconut Jelly)
Light, refreshing with just the right amount of sweetness, it is a good dessert.
Coconut jelly consists of 2 layers. The first layer is coconut water and the
second layer is coconut milk. It is served with a little bit coffee and ice. It makes this dish more delicious.
Bánh bèo (Bloating Fern-shaped cake):
usually serves in small bowls, with the rice flour, shrimp paste, fried onion, and
fish sauce. You may find other places serve the dry shrimp paste, unlike the one
in the picture. It depends on what style you want. The fish sauce for Bánh bèo is quite sweet and not so salted.
Bánh bột lọc (Rice dumpling cake):
Bánh bột lọc is a small, clear-looking, chewy tapioca dumpling in Vietnamese
cuisine that can be eaten as appetizers or small snacks. They are usually filled
with shrimp and pork belly, often being topped with fried shallots and served
with sweet chili fish sauce. It is said to have originated from Huế, as the city
was once the imperial capital of the Nguyễn dynasty and known for having
simple, yet sophisticated dishes
The dish's name is believed to have come from its clear, dumpling-like
appearance, as the term bánh bột lọc loosely translates to "clear flour
cake."[3] In Vietnamese, the word bánh can mean "cake" or "bread," but can
also be used as a general term for foods that are made from any type of flour,
the most common being rice or tapioca. Bột literally means flour, although it
does not specify the type, and lọc means "refine" or "clarify." Bánh bột lọc can
either be steamed or boiled and wrapped with or without banana leaf
How to eat it? You peel the leaf, dip the cake with a sauce, then put it in your mouth… and Yummy!!! Bánh nậm
What you expect is the rice flour, with a bit of shrimp , mushroom,and pork
meat being smashed so you can’t see the meat clearly. You can only ‘feel’ it
when eating. The fish sauce to go with Bánh nậm really depends on your flavor,
whether you want it to be salty or sweet. Therefore, you can either eat Bánh
nậm with the fish sauce for Bánh bèo or Bánh bột lọc
Nem chua (Vietnamese fermented pork rolls)
In the past, fermented pork rolls are made only in the special occasions but now
people can enjoy it every time in the year.
it is finely ground pork mince that is fermented, studded with peppercorns,
Vietnamese mint, raw garlic and slices of fresh chilli, and then wrapped in a
banana leaf. How to do it, In a mixing bowl, combine the pork, fish sauce,
ground pepper, peppercorns, pork skin strips and half the garlic. Using your
hands, combine the ingredients.
Add the contents of the curing mix packets and knead until sticky.
To wrap, cut a piece of plastic wrap and place, garlic and chilli a few
Vietnamese mint or guavaleaves Cure for 24 – 48 hours before serving. Hue Beef Noodle Soup
Hue style beef noodle soup is one of the most famous Vietnamese cuisine
recipes, which contains rice noodle and beef mainly. This kind of noodle firstly
originated in Hue, the ancient capital of Vietnam. Therefore, people call this
dish “bún bò Huế” (Hue style beef noodle soup) to denote its origin. Within
Hue’s internal capital and surrounding areas, people simply call it “bún bò” (beef noodle soup).
Though this soup was cheap, historically Hue Beef Noodle Soup was served on
the royal menu for the king and the Mandarin Aristocrats. The preference for
beef in this soup most likely originated from the mandarins or the Nguyen royal
family. For this reason, making Hue beef noodle soup represents the courtesy of Hue.s
Hue style beef noodle soup is much appreciated for its perfect balance of salty, sour, spicy, and sweet taste.
The soup broth is made by simmering the beef shank and beef bones with
lemongrass and flavored with fermented shrimp sauce to achieve the best taste.
You can add a little spicy chili oil later in the preparation process.
Most Hue beef noodle soup recipes often consists of thin slices of beef shank,
chunks of oxtail, and pigs’ knuckles after marinated and boiled. Other
ingredients are commonly served with the main noodles and beef. They are
lemons, diced green onions, raw sliced onions, cilantro sprigs, sliced banana
blossom, red cabbage, bean sprouts, and shredded lettuce and other herbs such
as basil, mint, perilla, coriander to enhance the scent of the dish.
You can add the fish sauce and shrimp sauce to the soup according to your taste
and preference. Each region might vary with other ingredients above due to its availability.
The popularity of Hue Beef Noodle Soup over time
Hue style beef noodle soup has been changed over time with different spices.
But the remains still include the standard Hue spices with big and chewy
noodles, served with an indispensable broth.
The soup is also different depending on the region. Some regions use beef.
Others can add more details, muscle meat, pork rolls, crab rolls, and so on.
However, Hue’s specialty keeps going overtime, taking the hearts of Hue
people and tourists visiting Hue. Its faint scent makes it difficult for the eater to resist its attractiveness.
Vietnamese Hue Beef Noodle Soup is the best ever. If you have already been
from the Hue area in Vietnam and have tried this amazing soup, then you
already know why this is one of the best recipes.