Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Let’s discover 13 most strangest Vietnamese dishes.
The name of the dish which is difficult to call this contains many sentiments, the Thai dexterity for distant guests. This is a grilled fish dish, carefully prepared, pickled from raw materials to grilled bamboo bar.
Pa Pinh Top (stream fish baked overturned) is a traditional dish of the Thai ethnic in the Northwest region. This is a precious dish, very cherished. Thai people have the sentence: “The broiler chicken brought to you is not as good as Pa Pinh Top”. Pa Pinh Top has long been famous as a typical food of Thai cuisine. It is widely known by people from everywhere.
The main material is stream fish, which is rubbed with salt to remove diarrhea and then operated on the back. Ginger, garlic, lemongrass, onion and chili … are chopped and stuffed into fish belly. Then the fish is baked on charcoal.
Outside of the fish are sprinkle salt and Mac khen. Pa Pinh Top is grilled on charcoal fire. While baking, people use the bamboo clamp to make the fish more flavorful when the spices penetrate deep into the meat and fragrance. Grilled fish meat is sweetand good smelling.
2. Com am phu
This frighteningly gourmet rice dish is actually very nice and delicious. When you come to Hue, you also want to taste it at least once. The name “Com am phu” comes from the old days, this dish was sold at night to serve the laborers who work late at night in the Old Quarter.
This dish is combined with many rest dishes of the day from the rice shops. As the city grew more and more, such restaurants gradually disappeared, and nowadays, there is only one traditional restaurant named “Quan com am phu”, on Nguyen Thai Hoc Street, opposite the stadium of Hue.
Unlike traditional Vietnamese food, dipping each food on the sauce, garlic, sugar, lemon juice in a dish of Com am phu are mix well with rice and food before eating.
In the past, Com am phu was often reserved for night laborers, which made them hard-working enough for hard days. But today, this dish appears from the popular restaurants to luxury restaurants. Going to Hue, you can visit the restaurant in 35 or 51 Nguyen Thai Hoc to enjoy the simple dishe with the true flavor of Hue.
3. Chao Au tau
Chao Au tau is long regarded as a specialty of the Ha Giang. Local people call this “poison porridge” or “dead porridge” because the main ingredients are cooked from Au tau, a tuberous toxin, but if properly processed it will have a cure for some diseases such as flu.
Although it is very dangerous, anoyone coming to Ha Giang but not enjoying this dish is considered as not being in Ha Giang. The bitter tastes plus the fat of pig knuckles make customers not forget the flavor of this dish.
Chao Au tau is a nutritious and daily food of Ha Giang people. Many people think that apart from helping to strengthen the bones, tired tiredness also adds a special effect is to create good sleep, which explains why this porridge is only sold at night.
Not to mention the effect of Chao Au tau, a porridge bowl late at night with pig knuckle, lean meat, eggs have tonic effects. Indeed, enjoying the delicious porridge which is medicinal, it is hard to forget.
4. Cham cheo
The dish that is difficult to pronounce is a traditional spices of the Thai ethnic group in Dien Bien province of North West region. The main ingredients of this dish are chili, salt, Mac khen, garlic, Doi seeds, ginger, basil, herbs and lemongrass.
Cham cheo is considered the most specific and indispensable dish in the tray of rice of the Thai ethnic. In addition to used for the boiled meat, vegetables, Thai people also use for the sour dishes. This dish is used in daily meals or as a gift for visitors.