{"id":4297,"date":"2025-12-05T11:28:25","date_gmt":"2025-12-05T04:28:25","guid":{"rendered":"https:\/\/vietstar-rental.com\/?p=4297"},"modified":"2025-12-05T11:29:41","modified_gmt":"2025-12-05T04:29:41","slug":"must-try-vietnamese-dishes","status":"publish","type":"post","link":"https:\/\/vietstar-rental.com\/en\/must-try-vietnamese-dishes","title":{"rendered":"Must-try Vietnamese dishes"},"content":{"rendered":"

In Vietnam, before eating we say \u201cCh\u00fac ngon mi\u1ec7ng!\u201d– meaning ‘enjoy your meal’ (but of course you will.)<\/span><\/p>\n

While Vietnamese cuisine abroad still flies under the banners of ph\u1edf and b\u00e1nh m\u00ec, the full spectrum of Vietnamese food is a symphony of delightfully textured, bright and piquant flavours.<\/span><\/p>\n

The Vietnamese love their food and cooks make the most of each region’s abundance produce and special ingredients to make their meals. Northern food is known for its simplicity; the dishes of central Vietnam are generous in spice and quantity; Southerners like to add sugar. Wherever you travel across the country, you’re sure to eat well.<\/span><\/p>\n

1. Ph\u1edf<\/strong><\/span><\/p>\n

\"vietnamese<\/span><\/p>\n

Ph\u1edf<\/em>-real: this world-famous soup differs from north to south.<\/span><\/p>\n

Ph\u1edf is the quintessential Vietnamese dish, the word\u00a0ph\u1edf\u00a0<\/em>referring to the\u00a0type of noodle<\/a>\u00a0used in the recipe. Flat rice noodles dance around with medium-rare slivers of beef or boiled chicken in a hearty beef stock. The more popular of the two widely known varieties is\u00a0ph\u1edf Hanoi<\/em>. Originally from the north, it is distinguished by a clear broth and dressed only with a squeeze of lemon and slices of bird\u2019s eye chili. The southern iteration,\u00a0ph\u1edf Nam<\/em>, has a murkier broth and is served with a bouquet of fresh herbs like bean sprouts, basil and mint.<\/span><\/p>\n

The secret to a good bowl of ph\u1edf lies in its stock. The broth is usually infused with fragrant star anise, clove and cinnamon to lend a natural sweetness to the mix. This dish is found on almost every street corner and is actually consumed for breakfast, unbeknownst to outsiders.<\/span><\/p>\n

Try it:<\/strong>\u00a0Pho Thin, 13 Lo Duc, Hai Ba Trung District in Hanoi or Pho Hoa, 260C Pasteur Street, District 3 in Ho Chi Minh City<\/span><\/p>\n

2. B\u00e1nh M\u00ec<\/strong><\/span><\/h3>\n

\"Banh<\/span><\/p>\n

With so many varieties, you’re bound to find the perfect\u00a0b\u00e1nh m\u00ec\u00a0<\/em>on a trip to Vietnam.<\/span><\/p>\n

Baguettes may have been adopted from the French, but\u00a0b\u00e1nh m\u00ec<\/em><\/a>\u00a0is as Vietnamese as it comes. Pat\u00e9 and margarine are spread swiftly across the soft, chewy interior of a baguette and later, the sandwich is loaded with pickled vegetables, fresh cilantro, pork belly, pork floss and cucumber. Sink your teeth into the crunchy crust and watch the warm roll give way to a whole scheme of textures.<\/span><\/p>\n

Try it:\u00a0<\/strong>Banh My Phuong, 2B Phan Chau Trinh, Hoi An<\/span><\/p>\n

3. C\u01a1m T\u1ea5m<\/strong><\/span><\/h3>\n

\"Banh<\/span><\/p>\n

A platter of\u00a0C\u01a1m T\u1ea5m\u00a0<\/em>in Ho Chi Minh City.<\/span><\/p>\n

Back in the day, Vietnamese farmers would eat the fractured rice grains they could not sell. Nowadays, \u201cbroken\u201d rice is a food staple for the everyday working-class citizen.\u00a0For a meal of humble origins, the preparations for c\u01a1m t\u1ea5m can get very decadent.<\/span><\/p>\n

While it’s prepared in a number of ways, the most popular is\u00a0c\u01a1m t\u1ea5m s\u01b0\u1eddn n\u01b0\u1edbng \u1ed1p la<\/em>. A fried egg is paired with caramelised grilled pork chop and laid out on a generous heap of broken rice. The dish is then slathered with\u00a0n\u01b0\u1edbc ch\u1ea5m<\/em>, a mixture of chilli, fish sauce and sugar, and a drizzle of green onion oil. The final touches include a side of shredded pickled carrots and daikon, slices of cucumbers and tomatoes, and crushed fried pork rinds and shallots for garnish.<\/span><\/p>\n

Try it:\u00a0<\/strong>A\u00a0family-operated stall on 260 Vo Van Tan, District 3, Ho Chi Minh City<\/span><\/p>\n

4. B\u00fan B\u00f2 Hu\u1ebf<\/strong><\/span><\/h3>\n

\"Bun<\/span><\/p>\n

Called “the greatest soup in the world” by the late Anthony Bourdain.<\/span><\/p>\n

Representing the legendary royal cuisine of Hue,\u00a0b\u00fan b\u00f2 hu\u1ebf<\/em>\u00a0is a mighty demonstration of both beauty and taste. The alarmingly red broth is the first signal of its striking flavour\u2014the result of hours spent simmering beef bones and stalks of lemongrass to produce a citrusy concoction. Flash boiled vegetables paired with tender beef shanks give this dynamic affair added vivacity. This may be a beef soup\u2014the word\u00a0b\u00f2<\/em>\u00a0is Vietnamese for beef\u2014but don\u2019t be surprised when you see sausage lurking in the bowl.\u00a0Ch\u1ea3 l\u1ee5a<\/em>\u00a0is a sausage made of ham paste that has a texture reminiscent of tofu.<\/span><\/p>\n

Try it:\u00a0<\/strong>Quan Bun Bo Hue,19 Ly Thuong Kiet Street, Hue<\/span><\/p>\n

5. Cao L\u1ea7u<\/strong><\/span><\/h3>\n

\"Cao<\/span><\/p>\n

Thick noodles with a secret recipe, these are a must in Hoi An.<\/span><\/p>\n

A dish unique to\u00a0Hoi An<\/a>,\u00a0cao l\u1ea7u\u00a0<\/em>is beyond compare. Saluting the history of the coastal trading port from where it originated, this sensuous bowl of noodles is a fusion of Japanese, Chinese and Vietnamese influences. Slices of Chinese barbecued pork are fanned over\u00a0cao l\u1ea7u\u00a0<\/em>noodles. These thick noodles, with the same heft as Japanese udon, are then doused with a spice-laden broth and topped with fresh herbs and crushed pork cracklings. Authentic\u00a0cao l\u1ea7u\u00a0<\/em>is said to be made from the water found in the thousand-year-old Ba Le well in Hoi An, rumoured to have magical properties.<\/span><\/p>\n

Try it:\u00a0<\/strong>Thanh Cao Lau, 24 Thai Phien St, Hoi An<\/span><\/p>\n

6. C\u01a1m G\u00e0
\n<\/strong><\/span><\/h3>\n

\"must<\/span><\/p>\n

Chicken and rice is a foolproof combination. But in H\u1ed9i An, this delicious duo is elevated using fresh ingredients from the countryside. Strips of tender chicken are shredded, mixed with flavoured fish sauce and onions to accompany a bowl of turmeric rice. Pickled shallots, radish and herbs are served on the side. Cooks from all over the country have their own secrets to set their turmeric rice apart. Classic H\u1ed9i An chicken rice is topped with a few leaves of Vietnamese coriander and hot mint to balance out the zesty chicken marinade and soft, young eggs. After a day exploring the Ancient Town on foot, a plate of golden chicken rice is simply the perfect treat.<\/span><\/p>\n

Try it:\u00a0<\/strong>Com Ga\u00a0Hien, 539 Hai Ba Trung St, Hoi An<\/span><\/p>\n

7.\u00a0M\u00ec Qu\u1ea3ng<\/strong><\/span><\/h3>\n

\"best<\/span><\/p>\n

Worth a slurp: try these scrumptious noodles on a trip to Da Nang.<\/span><\/p>\n

Part soup, part salad,\u00a0m\u00ec qu\u1ea3ng\u00a0<\/em>gracefully pulls off an identity crisis. That being said, don\u2019t let the elegance of\u00a0m\u00ec qu\u1ea3ng<\/em>\u00a0fool you. This light and springy noodle dish from the Quang Nam province in Central Vietnam is street food. The vibrantly yellow noodles owe their rich colour to the turmeric-infused broth made rich with peanut oil. Only a ladleful is used in the making of this \u201csoup\u201d, which can be topped with anything from shrimp and chicken to pork belly and snakehead fish. Eat\u00a0m\u00ec qu\u1ea3ng\u00a0<\/em>with sliced banana flowers, Vietnamese coriander, basil and\u00a0b\u00e1nh tr\u00e1ng me<\/em>, toasted sesame rice crackers.<\/span><\/p>\n

Try it:\u00a0<\/strong>Quan Mi Quang Ba Mua, 95 Nguyen Tri Phuong, Chinh Gian, Thanh Khe, Da Nang<\/span><\/p>\n

8. B\u00e1nh X\u00e8o<\/strong><\/span><\/h3>\n

\"Christian<\/span><\/p>\n

Cripsy\u00a0b\u00e1nh x\u00e8o<\/em>\u00a0before it’s been rolled up in rice paper with fresh greens.<\/span><\/p>\n

A\u00a0Mekong Delta<\/a>\u00a0creation,\u00a0b\u00e1nh x\u00e8o<\/em>\u00a0is widely eaten around south and central Vietnam. Watching the crispy crepe being assembled is an audio-visual experience: the batter crackles loudly when it hits the hot pan\u2014x\u00e8o<\/em>\u00a0meaning sizzling\u2014and the edges gradually curl and golden as the skilled x\u00e8o maker deftly swirls the pan to evenly spread out the dense batter. The batter, traditionally made from rice flour and coconut milk, owes its yellowish hue to the addition of turmeric. Another French-inspired delight, the savoury pancake is filled with slices of boiled pork, minced pork, bean sprouts and shrimp and then folded in the manner of a crepe. A\u00a0b\u00e1nh x\u00e8o\u00a0<\/em>shouldn\u2019t be too soggy and is best appreciated fresh off the skillet.<\/span><\/p>\n

Try it:\u00a0<\/strong>Banh Xeo 46A, 46A D Dinh Cong Trang, District 3, Ho Chi Minh City<\/span><\/p>\n

9. B\u00fan Ch\u1ea3\u00a0<\/strong><\/span><\/h3>\n

\"Bun<\/span><\/p>\n

Hanoi’s iconic\u00a0b\u00fan ch\u1ea3<\/em>, with a side of\u00a0nem r\u00e1n<\/em>\u00a0(deep-fried spring rolls).<\/span><\/p>\n

B\u00fan ch\u1ea3<\/em>\u00a0became an overnight sensation after President Obama was pictured scarfing down a bowl of these grilled pork patties with\u00a0Anthony Bourdain<\/a>. But this speciality of the Old Quarter in Hanoi has always been popular among the locals. Around lunchtime, the scent of pork grilling over hot charcoal wafts down the sidewalks, filling the noses of hungry Hanoians.<\/span><\/p>\n

This classic northern dish is comprised of cold\u00a0b\u00fan<\/em>\u00a0(rice vermicelli); slices of seasoned pork belly; a mountain of fresh herbs and salad greens; and last but not least, medallions of minced pork swimming in a bowl brimming with a fish sauce-based broth. The go-to approach is to scoop small bundles of\u00a0b\u00fan<\/em>\u00a0into your broth bowl and rotate between eating the noodles, the pork and the greens.<\/span><\/p>\n

Try it:\u00a0<\/strong>Bun Cha Huong Lien (also known as Bun Cha Obama), 24 Le Van Huu, Phan Dinh Ho, Hai Ba Trung, Hanoi<\/span><\/p>\n

10. X\u00f4i<\/strong><\/span><\/h3>\n

\"top<\/span><\/p>\n

Find multi-coloured\u00a0x\u00f4i\u00a0<\/em>in the mountainous provinces of Northern Vietnam.<\/span><\/p>\n

X\u00f4i,\u00a0<\/em>Vietnamese sticky rice is a departure from other sticky rice interpretations in the region. The weighted, more dense glutinous staple is comes in a savoury or a sweet option.\u00a0X\u00f4i m\u1eb7n<\/em>, savoury\u00a0x\u00f4i<\/em>, is a popular, inexpensive breakfast fix. Hankering for something sweeter? There are over 20 types of\u00a0x\u00f4i ng\u1ecdt;<\/em>\u00a0but if you\u2019re hoping to mesmerised, you\u2019re in luck.\u00a0X\u00f4i ng\u0169 s\u1eafc<\/em>, the five-coloured\u00a0x\u00f4i<\/em>, is a psychedelic swirl of purple, green, red, yellow, and white, pigmented using natural plant extracts.<\/span><\/p>\n

Try it:\u00a0<\/strong>Xoi Yen, 35B Nguyen Huu Huan, Ly Thai To, Hoan Kiem, Hanoi<\/span><\/p>\n

11. B\u00e1nh B\u00e8o<\/strong><\/span><\/h3>\n

\"Banh<\/span><\/p>\n

B\u00e1nh B\u00e8o<\/em>\u00a0is a dish fit for royalty.<\/span><\/p>\n

More of an appetizer,\u00a0b\u00e1nh b\u00e8o\u00a0<\/em>is a\u00a0quick fix from Hue<\/a>\u00a0in Central Vietnam. These steamed rice cakes come in bite-sized servings, akin to Vietnamese tapas. Each delicate, chewy disk is topped with a spoonful of creamy mung bean paste and toasted shrimps. The cakes are then trimmed with either croutons or the more indulgent\u00a0t\u00e9p m\u1ee1\u2014<\/em>crunchy fried pork fat. At the centre of a good\u00a0b\u00e1nh b\u00e8o<\/em>\u00a0should be a dimple, signalling a well-steamed batch. This is paired nicely with\u00a0n\u01b0\u1edbc ch\u1ea5m<\/em>.<\/span><\/p>\n

Try it:\u00a0<\/strong>Quan Hanh, 11 Pho Duc Chinh (South Bank), Hue<\/span><\/p>\n

12. B\u00fan Ri\u00eau<\/strong><\/span><\/h3>\n

\"Bun<\/span><\/p>\n

Hearty\u00a0b\u00fan ri\u00eau\u00a0<\/strong><\/em>is always served with shredded greens.<\/span><\/p>\n

The interplay between crab and tomato makes\u00a0b\u00fan ri\u00eau<\/em>\u00a0a truly standout dish. A hearty soup bursting with acidity, the components of this meal include slippery\u00a0b\u00fan<\/em>, fresh crab meat, blocks of tofu and stewed tomatoes. Cooking an authentic bowl of\u00a0b\u00fan ri\u00eau<\/em>\u00a0is a labour-intensive process. After the crab meat is separated from the body, the shell is then pulverized using a mortar and pestle and then strained through to form the base of the broth. Floating around the bowl are pillowy clusters of minced crab combined with ground pork and egg that melt in your mouth.<\/span><\/p>\n

Try it:\u00a0<\/strong>B\u00fan Ri\u00eau Cua Thanh H\u1ed3ng, 42 H\u00f2a M\u00e3, Ng\u00f4 Th\u00ec Nh\u1eadm, Hai B\u00e0 Tr\u01b0ng, Hanoi<\/span><\/p>\n

13. G\u1ecfi Cu\u1ed1n<\/strong><\/span><\/h3>\n

\"Goi<\/span><\/p>\n

Refreshing and light,\u00a0\u00a0g\u1ecfi cu\u1ed1n<\/em>\u00a0\u00a0dipped in fish sauce is perfection.<\/span><\/p>\n

An action-packed salad roll,\u00a0g\u1ecfi cu\u1ed1n<\/em>\u00a0is bursting at the seams with freshness. The semi-transparent skin is made from softened sheets of rice paper. Encased within is a stack of leafy greens, mint, coriander, some form of protein and a stalk of garlic chive poking out from the snugly wrapped roll. The most common variety of\u00a0g\u1ecfi cu\u1ed1n<\/em>\u00a0is a surf and turf combo of pork tenderloin and shelled shrimp. The roll is either dunked in a bowl of nutty hoisin sauce or\u00a0n\u01b0\u1edbc ch\u1ea5m.<\/em><\/span><\/p>\n

Try it:\u00a0<\/strong>Quan An Ngon, 18 Phan Boi Chau, Hoan Kiem, Hanoi<\/span><\/p>\n

14.\u00a0B\u00e1nh C\u0103n<\/strong><\/span><\/h3>\n

\"Banh<\/span><\/p>\n

Similar to\u00a0b\u00e1nh kh\u1ecdt<\/em>, but baked in the grill and eaten with broth.<\/span><\/p>\n

Bite-sized\u00a0savoury pancakes\u00a0b\u00e1nh c\u0103n<\/em>\u00a0are\u00a0a beloved south-central speciality. Made from a combination of rice batter, a cracked quail egg and green onions cooked over flame in an earthenware grill, each bite is more satisfying than the last. Traditionally served plain,\u00a0b\u00e1nh c\u0103n<\/em>\u00a0is now topped with either shrimp or pork and dipped in a bowl of broth loaded with green onions and a few floating meatballs.<\/span><\/p>\n

Try it:\u00a0Phan Rang, 106 Tr\u01b0\u01a1ng \u0110\u1ecbnh, Ph\u01b0\u1eddng 9, Qu\u1eadn 3, Ho Chi Minh City<\/span><\/p>\n

15. H\u1ee7 Ti\u1ebfu Nam Vang<\/strong><\/span><\/h3>\n

\"best<\/span><\/p>\n

A bowl of\u00a0H\u1ee7 Ti\u1ebfu Nam Vang<\/em>\u00a0in best tasted in the Mekong Delta.<\/span><\/p>\n

This is the standard street food item in the south. The Vietnamese version of the\u00a0kuy teav<\/em>\u00a0in Cambodia and\u00a0guay tiew<\/em>\u00a0in Thailand,\u00a0h\u1ee7 ti\u1ebfu<\/em><\/a>\u00a0is a bowl of noodles served either wet (n\u01b0\u1edbc<\/em>) or dry (kh\u00f4<\/em>). Typically, an opaque broth made from pork bones is eaten with\u00a0h\u1ee7 ti\u1ebfu<\/em>\u00a0noodles. The definitive rendition of\u00a0h\u1ee7 ti\u1ebfu<\/em>\u00a0is\u00a0H\u1ee7 Ti\u1ebfu Nam Vang<\/em>. The recipe calls for pork on the bone, boiled liver, a quail egg and some shrimp. If you\u2019re squeamish, ask them to hold off on the congealed pork blood chunks, which make their way into a bowl every now and then. The peppery broth speckled with chopped green onions also has a noticeable sweetness to it, coming from the addition of rock sugar.<\/span><\/p>\n

Try it:\u00a0<\/strong>Hu Tieu Co Huong, 152\/7\/2 Ly Chinh Thang, Ward 7, District 3, Ho Chi Minh City<\/span><\/p>\n

16. Ch\u1ea3 C\u00e1<\/strong><\/span><\/h3>\n

\"Cha<\/span><\/p>\n

Aromatic and flavourful\u00a0ch\u1ea3 c\u00e1\u00a0<\/em>is a Hanoi staple.<\/span><\/p>\n

Perfumed with fresh dill,\u00a0ch\u1ea3 c\u00e1<\/em>\u00a0is a uniquely northern delicacy from the capital contrasting in flavours, textures and colours. Chunks of flaky white fish are marinated in turmeric before being saut\u00e9ed in butter on high heat. Dill and green onion is then generously distributed across the skillet, feathering out across the pale yellow fish fillets like moss growing in wild abandon. It\u2019s a very photogenic entr\u00e9e so snap a picture while the dill is still wispy and not wilted from the blazing temperatures.<\/span><\/p>\n

Try it:\u00a0<\/strong>Cha Ca Thang Long Restaurant, 19-21-31 Duong Thanh, Hoan Kiem, Hanoi<\/span><\/p>\n

17. N\u1ed9m Hoa Chu\u1ed1i<\/strong><\/span><\/h3>\n

\"Nom<\/span><\/p>\n

The ever-versatile\u00a0n\u1ed9m hoa chu\u1ed1i<\/em>\u00a0is can be enjoyed with rice or on its own.<\/span><\/p>\n

N\u1ed9m hoa chu\u1ed1i<\/em>\u00a0is a stunning array of shredded banana flowers tossed with pickled carrots, coriander, lotus root, and cabbage. Depending on the season, pomelo and julienned green mango or papaya can be added to the jumble. In some preparations, you\u2019ll find the addition of chicken, beef and\/or shrimp\u00a0although it can also be served as\u00a0a vegetarian dish<\/a>.\u00a0<\/strong>The salad is bound with\u00a0n\u01b0\u1edbc ch\u1ea5m sauce<\/em>\u00a0and decorated with crushed peanuts and bird\u2019s eye chilli. For a refreshing punch, hit it with a squeeze of lime.<\/span><\/p>\n

Try it:\u00a0<\/strong>Mountain Retreat, 36 Le Loi, Ben Nghe, District 1, Ho Chi Minh City<\/span><\/p>\n

18.\u00a0B\u00e1nh Cu\u1ed1n<\/strong><\/span><\/h3>\n

\"Banh<\/span><\/p>\n

A Hanoi breakfast staple, found in street stalls throughout the city.<\/span><\/p>\n

Made from large\u00a0round sheets of steamed rice flour, gathered around minced pork and wood-ear mushroom and\u00a0gently folded and chopped,\u00a0b\u00e1nh cu\u1ed1n\u00a0<\/em>is a delight. This savoury treat is always made fresh-to-order, topped with dried shallots and served with a side bowl of fish sauce with pork sausage. Enjoy it for breakfast, like a local, and feel free to add fresh herbs to the mix and brighten up your bite.\u00a0<\/em><\/span><\/p>\n

Try it:B\u00e1nh Cu\u1ed1n 101 B\u00e0 Tri\u1ec7u, 147 Tri\u1ec7u Vi\u1ec7t V\u01b0\u01a1ng, Hai B\u00e0 Tr\u01b0ng District, Hanoi<\/span><\/p>\n

19.\u00a0B\u00fan Ch\u1ea3 C\u00e1<\/strong><\/span><\/h3>\n

\"Bun<\/span><\/p>\n

Be sure to try\u00a0b\u00fan ch\u1ea3 c\u00e1<\/em>\u00a0on a trip to the beach-side city of Nha Trang.<\/span><\/p>\n

B\u00fan ch\u1ea3 c\u00e1\u00a0<\/em>is a dish with many variations\u00a0depending on where you find\u00a0it. They all contain spaghetti-like rice vermicelli (b\u00fan<\/em>), fish cakes (ch\u1ea3 c\u00e1<\/em>) and fresh herbs, with a little local twist. Pictured above,\u00a0b\u00fan ch\u1ea3 c\u00e1 Nha Trang<\/em>, from the central coastal city has the basic ingredients, plus bouncy squid cakes, dill, fried green onion and tomato, for a light and sour flavour. Slurp it up with a side of greens and a squeeze of lime.<\/span><\/p>\n

Try it:\u00a0<\/strong>B\u00fan C\u00e1 M\u1ecbn 170 B\u1ea1ch \u0110\u1eb1ng, T\u00e2n L\u1eadp, Nha Trang<\/span><\/p>\n

20.\u00a0B\u00fan B\u00f2 Cu\u1ed1n L\u00e1 L\u1ed1t<\/strong><\/span><\/h3>\n

\"Bun<\/span><\/p>\n

There are other variations of this dish, where water buffalo meat is used instead of beef.<\/span><\/p>\n

A seared, crispy, leafy layer encases minced beef, garlic and shallots, sealing in juicy bites of\u00a0b\u00f2 l\u00e1 l\u1ed1t<\/em>. This southern speciality is unexpected, with a merry meat mix rolled up in betel leaves like a small cigar, grilled over charcoal. The results are stupendous, peppery bursts of flavour that can be enjoyed with\u00a0noodles or\u00a0rolled up<\/a>\u00a0with rice paper and fresh herbs. Playful textures, dipped in a spicy fish sauce make\u00a0b\u00f2 l\u00e1 l\u1ed1t<\/em>\u00a0a must-try for meat-eaters when in Vietnam.<\/span><\/p>\n

Try it:\u00a0<\/strong>C\u00f4 Li\u00eang, 321 V\u00f5 V\u0103n T\u1ea7n, District 3, Ho Chi Minh City<\/span><\/p>\n

21. Ch\u00e8<\/strong><\/span><\/h3>\n

\"Che<\/span><\/p>\n

Colourful varieties of cold\u00a0ch\u00e8\u00a0<\/em>are especially popular during the hot months<\/span><\/p>\n

Ch\u00e8<\/em>\u00a0is a sweet\u00a0dessert, served either hot or cold and in the form of a pudding or dessert soup. Cold\u00a0ch\u00e8<\/em>\u00a0is filled with jellied ingredients and tropical fruits such as\u00a0bananas, mangoes and longan, usually doused in coconut cream. Always a textural adventure, you’ll be surprised to encounter coconut shreds, crushed ice, lotus seed and jellies in these\u00a0syrupy snacks. The beautiful three-coloured dessert,\u00a0ch\u00e8 ba m\u00e0u\u00a0<\/em>is often called the rainbow dessert.\u00a0This is a layered spectacle of red beans, mashed mung beans and pandan jelly, topped with crushed ice and coconut milk.<\/span><\/p>\n

Try it:\u00a0<\/strong>Che 95, 95 Hang Bac, Hoan Kiem, Hanoi<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In Vietnam, before eating we say \u201cCh\u00fac ngon mi\u1ec7ng!\u201d– meaning ‘enjoy your meal’ (but of course you will.) While Vietnamese cuisine abroad still flies under the banners of ph\u1edf and b\u00e1nh m\u00ec, the full spectrum of Vietnamese food is a symphony of delightfully textured, bright and piquant flavours. The Vietnamese love their food and cooks […]\n","protected":false},"author":5,"featured_media":4298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[292],"tags":[],"class_list":["post-4297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t