- Bhan Trang Cuon Tom (Shrimp Rolls)
- These wonderfully refreshing delights are made by wrapping
rice-paper around shrimp that has been "cooked" (like ceviche) in a lime-juice-based marinade and
tossed with fresh herbs, such as mint, basil, and cilantro. The rolls
are served uncooked.
- Bo Nhung Dam (Beef Fondue)
- Razor-thin slices of raw beef and onion are dipped into a rich
simmering beef broth. The cooked meat is then rolled into a rice
paper bundle with fresh sprigs of basil, mint, cilantro,
carrot, bean sprouts, cucumber, and a squeeze of lime. The whole is
dipped into fish sauce (nuoc nam) or hot sauce (nuoc
cham).
- Ga Xoi Mo
- Roasted (and sometimes deep-fried as well) chicken with a five-spice powder marinade.
- Pho Bo
- A soup built from a rich beef broth into which are
stirred beef strips and noodles. This is common Vietnamese
street food and comes with a variety of accompanying garnishes,
such as chiles, fish sauce, hot sauce, and lime wedges.
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