Traveling is not only exploring new lands but also a journey to discovering and touching culture through taste. Vietnam is the most prominent travel region that fulfills travelers’ tastes, even the strictest food critics. Besides, Vietnamese food doesn’t stop at phở, bánh mì, etc., because we have more than that. With this spirit, this blog post will provide you more about Vietnamese cuisine that you will need to try in your Vietnam Customized Holidays.
1. Ốc nấu chuối đậu – Snails cooked with bananas and tofu
Snails cooked with green bananas and tofu is a rustic dish, characteristic of Northern Vietnam, combining the nutty flavor of green bananas, the crunchy and chewy texture of snails, the richness of tofu, and the aroma from lolot leaves, perilla, and fresh turmeric, along with the slight sourness of fermented rice, creating a delicious and appealing dish.
1.1. Ingredients:
Like its name, Ốc nấu chuối đậu contains stuffed snails or apple snails, green bananas, tofu, boiled peanuts, pork belly, lolot leaves, perilla, green onions, fresh turmeric, rice vinegar or vinegar to create a slightly sour taste, shallots, minced garlic, and seasoning. This special dish is traditional cuisine that has been passed down through generations in the peaceful Ninh Bình. Although the main ingredient is snails, but the soul of this dish is green bananas, lolot leaves, perilla, vinegar, boiled peanuts, tofu, and seasoning. Vietnamese usually replace snails with eel or pork belly, but you can remove or replace other ingredients depending on your taste and diet. This dish goes well with either bún or rice.
1.2. Where to find ốc nấu chuối đậu in Ninh Bình?
In Ninh Bình, there are many establishments that offer this special dish, but large restaurants are usually open year-round, while smaller establishments are mainly open during the season for rock snails (April to August) and offer lower prices. There are some large restaurants which serve ốc nấu chuối đậu in Ninh Bình year-round:
Restaurants | Prices | Notes |
Tuấn Tú Vân Long | 180,000 ₫
~7$ | Medium portion, traditional preparation style |
Tuấn Tú Vân Long
(Ốc xào chuối đậu) | 150,000 ₫
~6$ | Savory stir-fry version |
Vũ Bảo Ninh Bình | 300,000 ₫
~11.4$ | The restaurant has many variations and a luxurious atmosphere. |
Ốc Ngon Ninh Bình | 100,000–200,000 ₫
3.8$ - 7.6$ | Popular, sidewalk seating |
The above prices apply to the regular portion for 2-3 people to enjoy.
Tuấn Tú Vân Long and Vũ Bảo Ninh Bình restaurants are two reputable establishments, with slightly higher prices due to their spaciousness, good service, and use of local ingredients; street-side stalls will be more affordable but offer a more rustic experience.
Prices may vary depending on the season and the type of snail (rock snails are usually more expensive than apple snails or giant snails).
2. Mì Quảng – Speciality in Charming Ancient Town
Mì Quảng is a famous specialty of Đà Nẵng, attracting diners with its rich flavor, wide noodles, and the variety of accompanying ingredients. Add Hội An into your Vietnam Customized Tours plan as a must-go destination to go sightseeing in this charming ancient town and take a bite of this famous dish.
2.1. Main characteristics of Mì Quảng
The noodles are made from rice flour, rolled into thin sheets, and then cut into thick strands 5–10mm wide. They are usually white or light yellow (from gardenia seed water, turmeric, or eggs).
The broth ("filling water") is often very concentrated, just barely covering the noodles, and is made from pork bones, shrimp, chicken, fish, or frog depending on the season, along with local spices like turmeric, garlic, and shallots.
Diverse toppings: the most traditional are pork, shrimp, and quail eggs, but it can also be chicken, snakehead fish, frog, or a vegetarian option.
Raw vegetables: Essential vegetables include basil, bean sprouts, lettuce, young greens, Vietnamese coriander, scallions, and shredded banana blossoms.
Quang noodles are always served with roasted peanuts, crumbled grilled sesame rice paper, and fresh red chilies, creating a distinctive flavor and texture.
2.2. Not just a dish – is their soul
Mì Quảng is an iconic dish, deeply reflecting the rustic and simple nature of the people of Quảng Nam: humble, unpretentious, yet full of creativity. Depending on the season and region, the ingredients of mì Quảng can change flexibly.
Authentic Quang noodles are somewhat "lumpy" with meat, shrimp, vegetables, and noodles intertwined, and the "sauce" is thick and rich, not thin like pho or beef noodle soup. People often eat Quang noodles during holidays, festivals, and memorial services, as well as in their daily meals at home.
Mì Quảng is not just a dish; they are also a unique cultural feature representing the cuisine of Central Vietnam.
3. Cao lầu – Must-try Hội An’s Special Cuisine
Cao lầu is a famous specialty noodle dish from Hội An, Đà Nẵng, typically found only in the old town and some nearby areas, with a unique flavor that cannot be replicated elsewhere.
3.1. Origin and Meaning
Cao lầu originated in the 17th century, when Hoi An was an international port influenced by the cultural exchange of Japan and China. The name "cao lầu" means "upper floor," associated with enjoying this dish on the upper floors of old Hội An street restaurants, savoring the food while admiring the ancient town.
Cao lầu is considered the soul of Hội An cuisine, embodying the essence of many regions yet possessing a unique Đà Nẵng flavor.
3.2. Notable features of Cao Lầu
The golden, chewy, and crispy cao lầu noodles are handmade from delicious rice soaked in wood ash water sourced from Cham Island and ground with the unique Ba Le well water of Hoi An.
Main toppings: Sliced char siu pork, crispy fried pork cracklings, sometimes with shrimp, marinated in Chinese and Japanese style.
Raw vegetables from Tra Que village enhance the fresh and fragrant flavor, served with blanched bean sprouts, and sometimes crispy fried pork skin is added.
The sauce: Just enough to barely cover the noodles, it's a broth made from pork bones with traditional seasonings, creating a rich flavor that's not as thin as pho or bun.
Often eaten with grilled rice paper or broken sesame rice crackers.
Cao lầu is a must-try dish when visiting the ancient town of Hoi An, the only place that preserves the authentic traditional flavor and special preparation method.
4. Cơm Âm Phủ – Mysterious and rustic delicacies of the Vietnamese people
Cơm Âm Phủ (“Underworld” rice, or Dinner in Underworld) is a famous specialty of Huế, notable for its eye-catching presentation, simple yet nutritious flavor, and strong local and ancient court culture.
4.1. Myth of origin
Legend has it that "Underworld" rice originated during the Nguyễn Dynasty, stemming from a simple meal the king disguised himself to have while traveling incognito. He dined with a poor old woman by the flickering light of an oil lamp; the scenery looked like it was in the underworld, hence the name "Âm Phủ" (Underworld).
Over time, the chefs of the Hue royal court innovated and perfected this dish with more diverse and elaborate ingredients, creating a unique mark for the ancient capital.
4.2. Characteristic and meaning of Huế’s special dish with mysterious name
4.2.1. Characteristic
The dish is a blend of sticky white rice, various vegetables, braised meat, fermented pork rolls, Vietnamese sausage, shrimp paste, omelets, pickled vegetables, herbs, shredded rice cakes, grilled beef, and fried pork rinds... depending on the owner's creativity.
The ingredients are shredded and arranged on a plate in a circle or flower shape, creating vibrant colors: white (rice), yellow (egg), red (sour sausage), green (vegetables), brown (braised meat, grilled beef), and orange (shrimp paste).
It is served with sweet and sour garlic chili fish sauce, the ingredients are usually mixed together before eating to blend the flavors.
4.2.2. Meaning
Hue's "Underworld Rice" is known for its beautiful presentation, combining many rustic ingredients with an artistic touch. It reflects the "yin and yang and five elements" philosophy of the people of Hue in their cuisine. The dish is both communal (often served to large groups for memorial ceremonies) and suitable for everyday delicious meals, attracting both tourists and locals.
Hue's "Underworld Rice" is representative of a unique folk culinary style, reflecting the distinctive cultural and artistic values of the ancient capital.
5. Cá lóc nướng trui (Grilled snakehead fish) - A Typical rustic dish of Southwestern region of Vietnam
Grilled snakehead fish is a typical rustic dish from the Mekong Delta region, known for its simple yet distinctly rural preparation method, which offers diners an unforgettable delicious flavor. This dish is not only a dish but also a spirit of people in Southwestern Vietnam.
5.1. Characteristics and how to cook
The snakehead fish used is fresh river fish, not scaled, not gutted, and not marinated before grilling. After being thoroughly cleaned, the fish is skewered on a stick and buried in dry straw, then set on fire until straws turns to ash, or grilled over charcoal if done in a more modern style.
When the fish is cooked, the outer skin will be charred; simply scrape it off to reveal the white, fragrant, naturally sweet and chewy fish meat. This dish is often served with vermicelli noodles, rice paper, fresh vegetables (such as lettuce, herbs, basil, cucumber, unripe bananas, star fruit, etc.), and dipped in tamarind fish sauce or sweet and sour fish sauce, with a gentle aroma that blends with a hint of chili spice and the fragrant flavor of roasted peanuts.
5.2. Side Ingredients
Raw vegetables: lettuce, mint, basil, Vietnamese coriander, fish mint, betel leaves, along with fruits like starfruit, unripe bananas, cucumber, and pineapple.
Rice paper and fresh noodles are two common accompaniments when enjoying this dish.
Dipping Sauce: Various types of fish sauce mixed with lemongrass, garlic, chili, and fermented fish sauce, which is fragrant and rich, "truly Southern".
Grilled snakehead fish, a taste of the Mekong Delta, is even more delicious when enjoyed during festivals, gatherings, or family reunions, adding to the warmth of the countryside. This dish is the perfect harmony between natural ingredients, rustic preparation methods, and a delicious flavor that embodies the spirit of the Mekong Delta's waterways.
Continue to explore more special dishes in Vietnam with Nadova Tours
You think this is over? Absolutely not, Vietnam has more and more than that. Besides breathtaking scenery, relaxing beaches, and spiritual heritage, there are many things in Vietnam waiting for you to discover, especially cuisine that you haven’t met before. Let Nadova Tours design your Vietnam Customized Tours to take your first bite with extremely unforgettable dishes!
