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Com hen (Hue mussel rice)
Hue people, decided that no food should be wasted, and have designed
this dish using leftover rice. The dish includes Chinese vermicelli,
bamboo shoot, lean pork meat, and an assortment of green vegetables
(banana leaves, mint, star fruit, etc)
The broth obtained after boiling the mussels is used to flavour
the rice. Ginger, sesame, and chilli are also added to the broth.
Hue Beef Noodle Soup
The secret of this recipe resides in the meat, this is why it must
be bought early in the morning directly from the slaughterhouse.
The meat is then shredded, boiled, and taken out of the water to
obtain a delicious clear broth.
During summer, Hue beef noodle soup is served with soy bean, mint,
and different kinds of lettuce. In the winter, the recipe is saltier
and lemongrass and fish sauce are added.
Cau Mong Beef
Cau Mong beef is a speciality of Cau Mong, located 15 km from Da
Nang, Dien Ban district. The meat along with its skin is cut in
thin slices, half cooked, and eaten with nem, which consists of
fish sauce mixed with soy sauce, sugar, chilli, garlic, lemon, star
fruit, vervain, and green banana.
Hu Tieu (My Tho noodle soup)
The sweet aroma of the broth comes from the meat, dried squid, and
special condiments. My Tho noodle soup is a traditional dish specific
to the south.
Lau Mam (Mixed soup)
Lau mam is considered as a delicacy and is often served to guests.
The main ingredient used in the broth is marinated fish to which
is added meat and vegetables. Various ingredients such as seafood,
fish, and meat are prepared on separate plates. The meal is accompanied
by several fresh vegetables and aromatic herbs.
Canh Chua (Fish sour soup)
Canh chua originated from the Mekong Region, more specifically from
Dong Thap Muoi. Canh chua is a fish sour soup made with fish from
the Mekong River and so dua flower. This dish is mostly served when
the so dua flower first blossoms at the end of the
rainy season. A feast is organized and the fish sour soup is among
the delicious meals prepared in this event. Fish sour soup must
be eaten very hot. It must also be eaten at once since the taste
is altered when the soup is reheated.
 Chao
Tom (Grilled shrimp paste)
The recipe consists of clean shrimps placed in coconut water. The
shrimps are later grilled and grounded to obtain shrimp flour. The
flour is mixed with fat and sugar to finally obtain shrimp paste.
This dish is served with fish sauce.
Banh Cuon Trang Bang (Rice cakes)
Trang Bang, located 40 km from Ho Chi Minh City, is where one can
find the best rice paper and rice cakes. The rice flour is roasted
for 4 or 5 hours and made into thick cakes. Once the cakes are dried,
they are placed into nylon bags. These cakes can be eaten with shrimp,
meat, salad, and coriander. During Tet, the cakes are served with
roasted meat, eggs, and sour mustard.
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