Bún Đậu Mắm Tôm (Vermicelli with tofu and shrimp paste)
Vermicelli with tofu and shrimp paste, an attractive and unique traditional dish, plays an important role in Vietnamese culinary identity. This dish is not just a dish, but also an indispensable part of Vietnamese culture and lifestyle. The dish vermicelli with tofu and shrimp paste includes soft and smooth vermicelli, peanuts and special shrimp paste. Peanuts are often prepared by deep-frying and cutting into small slices. Shrimp paste is an important ingredient, creating the special, rich and delicious flavor of this dish.
A special dish of vermicelli with tofu and shrimp paste with a mix of sour, salty, spicy, and sweet flavors. Shrimp paste gives off a unique aroma, while crunchy peanuts, soft and smooth vermicelli, and fresh raw vegetables create a unique flavor chord.
Thịt Chó (Dog Meat)
A controversial choice, thịt chó is consumed in certain regions for its purported health benefits. It is prepared in a variety of ways, from grilled to stewed, with complex marinades.
Vietnam's culinary scene is as diverse as its landscapes – replete with flavors that stretch the palate's boundaries. Whether it's through a fragrant bowl of noodle soup or a daring bite of the unconventional, Vietnam promises an eating odyssey that is as enriching as it is exotic.
Remember, gastronomy is an integral part of travel and exploration. Approach these dishes with an open mind and let the local cuisine guide you through Vietnam's rich cultural tapestry – one bite at a time.
Coconut Worms
This is a type of insect that only lives in the trunk of coconut or areca palm trees. They have a worm-like body, are soft, milky in color and very delicious to eat, containing a lot of protein, vitamins1, C, B1 to prevent aging and promote health.
Coconut worms dipped in fish sauce, one of the strangest dishes that you should try once. The preparation is simple, just take the live coconut weevil directly then dip it in a bowl of fish sauce and you will have a complete dish. The coconut weevils gurgling, wiggling, lying in a cup of spicy, fragrant water. When put into the ground, the nutrients will nourish the flow in the mouth, making it rich, sweet, and the flavor will melt in the mouth. This dish has an unforgettable flavor, especially for anyone experiencing the dish for the first time.
Trứng vịt lộn(Balut)
Balut eggs are fertilized developing egg embryos (usually duck eggs). Eggs are incubated for a period of 14 to 21 days. Then people boil the eggs and bring them to the table. Eggs are usually cracked open, add a little salt and eat with chopped ginger and coriander leaves. The price of duck eggs in Vietnam is very cheap, for 1 USD you can buy 4 eggs.
Tiết canh (Blood Pudding)
Tiet Canh is a fresh, rustic Vietnamese dish, depending on the chef, there is a different way of preparing it. Blood pudding is made from fresh animal blood mixed with a little fish sauce or light salt water using chopsticks to gently stir the blood so it doesn't freeze.
After boiling the animal meat, the chef takes out the breast and neck cartilage, and chops the gizzard into a bowl or plate, spreading it evenly until smooth. The solution that emerges from the blood is brushed away, take a small amount of meat broth, mix it with the blood, then quickly and gently sprinkle the above liquid evenly onto the plate.
Blood pudding is also very diverse, including goose blood pudding, crab blood pudding, goat blood pudding, snake blood pudding, lobster blood pudding, but the most popular are pig blood pudding and Siamese duck blood pudding.
The price of a bowl of blood pudding is about 1USD, you can experience this dish at many types of restaurants in Vietnam
