5 Vietnamese Dishes you’ll Love
Rau Muong Also known as water spinach, Rau Muong is a tropical plant with tender, soft leaves and shoots. It is a staple vegetable in Vietnam and is also used for garnish. Traditional Rau Muong dishes are prepared by stir frying the vegetable which has been blanched in oyster or chicken stock and seasoning it with lots of garlic and fish sauce.
Dau Phu Sot Ca Chua In English it simply means “fried tofu in tomato sauce,� but Dau Phu Sot Ca Chua is so much more than just that. It is chunks of tofu with a spring onion coating, deep fried and soaked in a rich, fresh tomato sauce and garnished with fresh herbs.
Ca Tim Kho To A dish that emboldens the taste and textures of one vegetable only, Ca Tim Kho To primarily consists of eggplants, sliced or diced. Eggplant on its own might taste bland, but spice it up with sautĂŠed tomatoes, mince meat, soy sauce and sugar and you have a pot full of culinary goodness.
Che Ba Mau Che Ba Mau is also known as the three colored dessert because it contains three layers of yellow mung beans, red beans and green pandam jelly, respectively. Then coconut milk is poured from the top. The dessert is served in a glass with a long spoon to mix the layers together.
Bahn Mi Bahn Mi is a sandwich made of pickled vegetables and meat. In Northern Vietnam, the bread is just spread with margarine and one protein, but go down south and you will find the Bahn Mi has a bolder look in terms of both flavor and color and contains fried eggs, fresh cilantro, cheese, pickled vegetables, sausages as well as some chili sauce.
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