Monday, October 8, 2018

Banh Cuon in Hanoi:

Banh cuon is a Northern Vietnamese dish that migrated to Hanoi. Thin steamed rice flour pancakes filled with minced pork and cloud ear mushrooms are served with nuoc cham, a fish-sauce-based dipping sauce, fried shallots and fresh herbs. Slightly goopy in texture, banh cuon are often eaten for breakfast or as an evening pick-me-up.

Bánh cuon (“rolled cake”) is dish made from a thin, wide sheet of steamed rice batter rolled and filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. It is eaten with a dipping sauce and usually served with cha lua (Vietnamese pork sausage). Traditionally, bánh cuon has cà cuong (Lethocerus indicus) essence added to the sauce.

Egg Coffee

Egg coffee (Source internet) 

An egg coffee (cà phê trứng) is a Vietnamese drink which is made with chicken egg yolks, sugar, condensed milk – one of highlights in the menu of hanoi street food tour. How is it made? They extract the egg yolk from an egg and then mix only the yolk with sugar until took on a thick consistency. Then, they will pour the hot coffee over the mixture slowly, and stir at the same time

Banh duc nong

It’s the dish to relish in the breezy afternoons of early autumn.” poet, revolutionary spy and proto foodie Vu Bang wrote in the 1950s.

The belly-warming dish has a glutinous consistency with light fish sauce, ground pork, and a confetti of cilantro, wood ear mushrooms and fried shallots..

(Source from internet)

Pho (Noodle Soup)

This must be a food that most tourists seem to have already heard about it before visiting Vietnam.

The steaming hot broth made from meat bones simmered for hours is severed with rice noodles (banh pho) and slices of tender juicy beef or chicken. A perfect bowl of Pho would be some green onions and herbs on top with 2-3 lime drops for a taste of harmony in the morning.

 (Source from internet)