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\nVietnam has been shaped by many different cultural influences<\/strong>, and its food is no exception: you can taste the French colonial presence or the impact of Chinese immigration in every delicious bite! These ten Vietnamese dishes<\/strong> are a testament to the diversity of this refined cuisine.<\/p>\n<\/blockquote>\n
[\/et_pb_text][et_pb_slider _builder_version=\u201d4.25.2\u2033 _module_preset=\u201ddefault\u201d header_level=\u201dh3\u2033 header_text_align=\u201dleft\u201d header_font_size=\u201d25px\u201d text_orientation=\u201dleft\u201d custom_margin=\u201d0px||||false|false\u201d custom_padding=\u201d0px||||false|false\u201d global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033][et_pb_slide heading=\u201d1.\tThe most French: b\u00e1nh m\u00ec\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/anna-sullivan-BtLSvyFcBS4-unsplash-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_text_color=\u201d#FFFFFF\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
Vietnam\u2019s answer to the baguette sandwich, the b\u00e1nh m\u00ec<\/em><\/strong> was born from the collision of two cultures. The name of this savoury snack, which can be enjoyed at any time of day, especially in Ho Chi Minh City, simply means \u201cwheat bread\u201d<\/strong>. However, the bread is actually made from a mixture of wheat flour and rice flour for a more crusty result. The sandwich is filled with grated pickled carrots and white radish, roast pork, home-made mayonnaise, strips of cucumber, coriander and chopped green and red chilli peppers. An ideal choice for a meal on the go!<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d2.\tThe most popular: pho \u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/lightscape-0BhsN70JVA8-unsplash-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
Hanoi\u2019s best-known culinary creation, pho can be found on the menu of every tiny restaurant and street food stall in Vietnam. Filling and affordable, this soup (pronounced fuh<\/em>) is eaten from breakfast onwards. It is made from a clear bone marrow and ginger broth, which is simmered for several hours, combined with sliced beef, onion and nuoc mam fish sauce, as well as a variety of spices: cloves, star anise, coriander seeds, pepper, cinnamon and cardamom. When the pho is ready to serve, it is topped with rice noodles, raw bean sprouts, Thai basil, lime, fresh chilli, mint and fresh coriander.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d3.\tThe most refined: le c\u00e1 kho t\u1ed9\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/iStock-516366044-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
Freshwater fish is one of Vietnam\u2019s main sources of protein. This speciality is typically prepared using panga or catfish<\/strong>, although salmon, easier to find in the West, can also be used as a base for this dish. The fish is marinated with chopped shallots, garlic and nuoc mam fish sauce. In the meantime, a thick sauce<\/strong> is prepared to cook the fish, combined with chilli and coconut water. Once it is cooked, the dish is topped with Chinese chives to add a touch of fresh garlic flavour.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d4.\tThe most adorable: b\u00e1nh bao \u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/victor-mui-s3kjY-_bAA-unsplash-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
B\u00e1nh bao<\/em> <\/strong>are small filled steamed dumplings. Originally from China, they were adopted by Vietnamese chefs, who revised the recipe to suit their tastes. The dough is made from wheat and rice flour, baker\u2019s yeast and baking powder, milk and sugar. As for the filling, it is typically created using ground pork, shiitake or wood ear mushrooms, hard-boiled eggs, Chinese sausage and water chestnuts. In Vietnam, a successful b\u00e1nh bao<\/em> is judged by the softness and whiteness of its dough.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d5.\tThe most mouthwatering: b\u00fan b\u00f2\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/iStock-843612272-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
Originating in the south of the country, b\u00fan b\u00f2<\/em><\/strong> or b\u00fan b\u00f2 Hu\u1ebf<\/em> has made a name for itself outside of Vietnam, appearing on the menus of many Western restaurants. To prepare this soup, rice noodles are combined with small pieces of saut\u00e9ed beef<\/strong> marinated in garlic, nuoc mam fish sauce, sugar and lemongrass. The bowl is then topped with spring rolls cut into sections, pickled or raw carrot and cucumber slices, bean sprouts, mint and coriander. Finally, it is sprinkled with peanuts and seasoned with nuoc mam fish sauce with garlic and sweet pepper. A truly regal dish!<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d6.\tThe most relaxed: l\u1eabu b\u00f2\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/esperanza-zhang-1hzpQDRMlf0-unsplash-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
Picture the scene: everyone is gathered around the table, where a huge pot simmers in the centre.\u00a0 The smell of the bone broth, ribs, onions, ginger, garlic and lemongrass fills the air. Guests can dip strips of steak, shellfish or vegetables\u2060\u2014such as peppers\u2060 or Chinese cabbage\u2014into the hot pot. The broth can also be used to cook noodles if the meal is not served with rice. L\u1eabu b\u00f2 <\/em><\/strong>is the Vietnamese version of fondue, and it\u2019s made to be shared!<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d7.\tThe most surprising: b\u00e1nh cu\u1ed1n\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/iStock-1174984557-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
For visitors to Vietnam, the most surprising thing about b\u00e1nh cu\u1ed1n<\/em><\/strong> is that they are served for breakfast! A typical Northern dish, these rice noodle rolls are steamed by pouring rice batter onto a very fine cloth stretched over a pot of boiling water. Once the dough is ready, it is filled with minced pork and wood ear mushrooms<\/strong>. The rolls are served with fried onion and slices of Vietnamese pork sausage.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d8.\t The most Chinese: h\u1ee7 ti\u1ebfu\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/iStock-1183910491-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
H\u1ee7 ti\u1ebfu<\/em><\/strong> is a delicious soup found mainly in Ho Chi Minh City. Created in the Cambodian capital by Chinese immigrants, its full name is Hu Ti\u00eau Nam Vang<\/em>, which literally means Phnom Penh noodle soup<\/strong>. The recipe made its way to the city then known as Saigon, where it became very popular. It can be purchased at any time of the day from street vendors, at the market or in a restaurant. The soup consists of a tasty broth made from pork, chicken, dried shrimp and squid, soy sauce, onions and shallots. This base is garnished with noodles, quail eggs, large shrimp, pork, garlic, celery, chives, chilli, bean sprouts and lime.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d9.\tThe most delectable: t\u00e0u h\u0169 n\u01b0\u1edbc \u0111\u01b0\u1eddng\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/iStock-1019313518-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
The perfect sweet treat for breakfast or dessert! T\u00e0u h\u0169 n\u01b0\u1edbc \u0111\u01b0\u1eddng<\/em><\/strong> is a very simple dish, created by pouring ginger syrup over tofu. To add an extra layer of flavour, coconut juice can be used to prepare the tofu. Unlike most savoury versions, the tofu used for t\u00e0u h\u0169 n\u01b0\u1edbc \u0111\u01b0\u1eddng is creamy, almost like panna cotta.<\/p>\n
[\/et_pb_slide][et_pb_slide heading=\u201d10.\tThe most historic: c\u00e0 ph\u00ea tr\u1ee9ng\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/07\/lee-soo-hyun-WjM7uAPKRto-unsplash-1.jpg\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d]<\/p>\n
This recipe is strongly rooted in modern history. During the Vietnam War, milk and cream were extremely scarce and expensive. To satisfy his customers\u2019 desire for cappuccinos, Nguy\u00ean Van Giang, a bartender at the Sofitel Legend Metropole Hano\u00ef, had the brilliant idea of mixing coffee with an egg yolk and sugar. The result is a drink topped with smooth, sweet foam, which needs to be eaten with a teaspoon. It has since become the country\u2019s most famous beverage!<\/p>\n
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Photos credit : \u00a9 iStock \/ \u00a9 Unsplash<\/p>\n
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PONANT takes you there<\/p>\n
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Sample some authentic Vietnamese food on your cruise through South-East Asia<\/p>\n
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Delicious and refined cuisine<\/p>\n","protected":false},"author":7,"featured_media":740601,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[24],"tags":[],"thematique":[1416,1429],"class_list":["post-732024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-get-ready","thematique-asia","thematique-culinary-delights"],"acf":[],"yoast_head":"\n
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