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Vietnam’s Record Organization submitted 15 of the country’s most popular dishes to the Asian Record Organization. And ten have been officially listed.
They are: Pho, Bun cha and Bun thang in Hanoi, Goi cuon (Saigon raw fish and vegetables), Saigon Com Tam, Hai Phong’s Crab Noodles, the northern province of Ninh Binh’s Rice crackers, the central province of Nghe An’s Eel Vermicelli, the southern city of Vung Tau’s Khot Cakes (coconut-turmeric shrimp pancakes), and the Central Highlands province of Gia Lai’s Dry Noodles.
The other five proposed dishes will continue being considered by the Asian Record Organization.
The Voice of Vietnam has introduced some of these, including:
First is Pho (Hanoi)
Pho is renowned as a Hanoian favourite. Whether Pho is tasty or not depends on the cook’s experience and the traditional recipe for making the Vietnamese noodle soup and is usually served with beef or chicken.
Pho has been referred to by several famous Vietnamese writers such as Thach Lam, Nguyen Tuan and Vu Bang.
A number of popular restaurants in Hanoi that serve Pho have been highlighted, including the Thin on Lo Duc Street, the Suong on Dinh Liet Street, the Ly Sang on Phung Hung Street and the Cuong restaurant on Hang Muoi Street, amongst others.
Pho is also widely enjoyed overseas and is ranked 28th in the top 50 favourite dishes around the world, according to a recent survey by CNN.
Second is Bun cha (Hanoi)
When entering a Bun cha restaurant in Hanoi, the first thing you notice is the rich smell of sizzling grilled pork. A bowl of this traditional Vietnamese cuisine is also very colorful due to the combination of pork, carrots, peppers and greens.
The sweetness of each slice of pork, the sour sauce and the aroma of the various kinds of ingredients make it a perfect meal.
One of Hanoi’s most famous Bun cha restaurants is the Hang Manh which is named after the street and the Ha Thanh on Nguyen Thi Thap Street in Cau Giay district.
Third is Bun thang
Hanoi’s Bun thang is a specialty often made during the Tet holiday celebrations.
Like many other kinds of noodle soup, this delicacy uses similar ingredients such as blanched rice noodles, broth and spices.
However, to make it perfect requires particularly strict and rigorous cooking techniques. A savory bowl of bun thang depends first and foremost on the thang or broth.
On top of a bowl of bun thang lays different ingredients, not mixed randomly together, but arranged so that each occupies a corner of the bowl; shreds of pork and fried egg, soft chicken fillets cut into shreds and fluffy shredded sea shrimp. With everything in the right place each, ingredient sets off the others.
Several kinds of herbs add flavour to bun thang including coriandrum sativum, fragrant vegetables and small spring onions. A little shrimp paste and Lethocerus indicus essence perfectly highlights the dishes rich flavours.
The largest economic hub in the southern region, Ho Chi Minh City, formerly Saigon, offers two of the most popular dishes.
Forth is Goi cuon, (Saigon raw fish and vegetables)
Goi cuon consists of pork, prawn, herbs, rice vermicelli and other ingredients wrapped in rice papers.
The important thing that decides if people enjoy these fresh spring rolls is the dipping sauce, which is made from fish or shrimps. The sauce is mixed with minced garlic, chilli, lime juice and sugar to create a salty, sweet, sour and peppery taste.
Fifth is Saigon Com Tam
Com Tam (Broken rice) was previously only eaten by poor people, but over time, it has become popular with most Southerners because of its unforgettable taste and simple ingredients.
A dish of broken rice includes pork chops, shredded pork skin, steamed pork and egg patty and an egg fried sunny side up placed on top of the cooked broken rice.
Typically, along with the omelette and grilled chopped meat, the dish is served with various vegetables and pickles.
With broken rice, the important thing for people to enjoy it is the dipping sauce./
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