Banh te is a savory cake, popular in the Red River Delta. The ingredients include rice flour and pork filling combined with wood ear mushrooms, onions and spices. The cylindrical cakes are wrapped in banana or dong leaves and then steamed.
In the past, these rice cakes were mainly prepared for special occasions, but today they are enjoyed year-round as a breakfast snack. The cakes are served hot and often accompanied with fish sauce.
Bo ne is a traditional Vietnamese dish, especially popular in the South. It is made from marinated beef slices and cooked on a hot cast iron plate with eggs, onions, chili sauce and a little pate.
The dish is usually served with condiments and bread, herbs, tomatoes and cucumbers. Bread is used to eat with the pate and egg yolk.
Vietnamese bao is a variation on Chinese steamed buns. They are usually filled with minced pork, mushrooms, quail eggs and slices of sausage. All the ingredients are wrapped neatly into a dough ball that rises after steaming and has an attractive soft and chewy texture.
The dish was definitely influenced by Chinese dumplings, but was eventually given a distinct Vietnamese twist and became a popular breakfast dish across the country.
3 must-try hot bun shops in Saigon
Rice rolls , A popular Vietnamese street food, including rice rolls filled with meat, mushrooms... The dish is often served with boiled bean sprouts, mixed fish sauce, and many fresh herbs...
It takes special skill to make these rolls as they must always be extremely thin and translucent. Banh cuon is often eaten for breakfast in Vietnam, while a similar version of the dish is also found in Thai cuisine , called khao phan.
Bo kho is a popular Vietnamese beef stew that can be eaten alone or with bread. It can also be served with noodles or rice vermicelli, and is traditionally served with a variety of herbs. The dish includes ingredients such as cubed beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all simmered in a spicy, aromatic broth.
The origins of bo kho remain a mystery, although it is believed to have many influences, both Eastern and Western. In rural areas of Vietnam, the stew is often much spicier than its urban counterpart. Traditionally, bo kho is served for breakfast, garnished with green onions, coriander and chopped onions.
If you pass by Phu Nhuan, remember to stop by Tron beef stew.
Bun bo Hue is particularly popular in Vietnam, traditionally served for breakfast, and consists of a broth made from pork and beef bones, rice noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. Bun bo Hue is much spicier than most Vietnamese soups, and the flavor is often described as rich and complex.
The dish originated in Hue, but there is little information about its origins or exact inventor. Common ingredients include thinly sliced beef or crab balls, but each chef makes slight variations to the dish. Many believe that Bun Bo Hue is heavily influenced by royal cuisine.
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