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Vietnamese cuisine

• Hen xuc banh trang

Hen xuc banh trang (or Hen xuc banh da) is a clam dish commonly found in the central region of Vietnam. The dish consists of stir-fried clams mixed with dry onion, garlic, lemongrass, ginger, chili pepper, and Vietnamese coriander. It is often served with crispy rice crackers.

• Thit dong

Thit dong is an aspic (Jelly pork) from the Northern region of Vietnam which is traditionally served on winter days, particularly during Tet. The dish is made using pork cuts such as ham hock, pork rind or ears as well as wood-ear mushrooms, shiitake mushrooms, carrots, and various spices. It is commonly served with steaming hot rice and pickled mustard greens (dưa muối).

• Bo nhung dam

Bo nhung dam, a Vietnamese version of a hot pot, is made with vinegar-based broth and may also contain coconut milk or coconut water, lemongrass, onions, or other ingredients. The broth is typically served with thinly sliced raw beef, fresh vegetables, and herbs such as bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves. It's usually served with rice paper sheets as wrappers and mam nem dipping sauces.

• Banh da cua

Banh da cua (Red Noodle Soup with Crab), is a dish from Hai Phong. The dish is made with a pork-based broth, crab meat, pork balls, fresh herbs, chả lụa sausage, wrapped in betel leaves (bò lá lốt). The soup is typically served with Banh Da noodles, and often accompanied by lime wedges, sliced chili peppers, lettuce, or perilla leaves.

• Ga tan

My ga tan is a Vietnamese noodle soup from Hanoi. The dish is typically made with black-skinned chicken (ga ac),  which is cooked in empty beer cans along with herbs and mugwort. It is typically served with instant noodles.

• Bo la lot

Bo La Lot (or Bo cuon la lot) is a dish from Southern Vietnam. It consists of beef rolls wrapped in lolot leaves(la lot) and grilled. The dish is usually served with rice vermicelli noodles,  fresh vegetables, roasted peanuts and a sweet and sour dressing.

• Bo ne

Bo ne is a breakfast dish in Vietnam that usually includes sizzling beef, fried eggs, and pate served on a hot cast iron plate. The dish is typically served with a baguette and a side salad of lettuce, cucumber and tomato.

• Lau ga la e

Lau ga la e is a chicken stew from Phu Yen Province in central Vietnam made with a herb called la e (or lemon basil leaves). The soup includes mushrooms, bamboo shoots, chillies, spices and is usually served with rice or egg noodles.

• Banh khot

Banh khot is a South Central Vietnamese miniature pancake made with rice flour, cornstarch, turmeric, coconut milk, and scallion batter. It is topped with prawns and mung beans and can be served with fresh leafy greens and sweet dipping sauce.

• Banh thuan

Banh thuan is a sweet cupcake from the central region of Vietnam that is usually served on Tet holiday. The cake is shaped like an apricot flower with five yellow petals and made with arrowroot flour (Bột bình tinh), eggs, sugar and vanilla.

• Don soup

Don soup is a Vietnamese dish from Quang Ngai made with Don, a type of mussel . The soup has a cloudy broth with Don meat, onion, and dried rice paper shreds. It is topped with black pepper and green onions and can be served with rice crackers and fish sauce.

• Banh dap

Banh dap is a dish originating from Central Vietnam. It consists of baked rice paper topped with steamed rice pancake and scallion oil and typically served with fish sauce, chili, and dried onion.

• Banh ep

Banh ep is a specialty dish from Hue. It is made by combining tapioca starch, pork, egg, and green onion, and pressing the mixture onto a charcoal stove. The dish is usually served with fresh vegetables, pickled papaya, and sweet and sour fish sauce.

• Ba khia

Ba khia (three-striped salted crab) is a freshwater crab from Ca Mau province. It is typically soaked in salt water jars for 5-7 days and commonly served with lemon, chili, pineapple, and garlic.