Rice and Noodles
Xoi Xeo
There is nowhere in Vietnam that so many types of sticky rice- or “xoi” present like they do in Hanoi. But standing out among the various kinds, “xoi xeo” is not only creative art with a sophisticated combination of ingredients and color but the sophistication even leaks out to its odd name.
Xôi vò (Mung Bean Coated Sticky Rice)
Along with “Xoi Gac”- Red sticky rice, “Xoi Vo” is considered an important cuisine of Vietnamese tradition (read more about Vietnamese Sticky Rice or Xoi).
Five-color Sticky Rice
Five-color Sticky Rice is an important dish of almost all ethnic minorities in the mountainous regions of Northern Vietnam.
Xoi Ngu Sac (Five-colored steamed glutinous rice)
Almost all tourists are drawn by its irresistible attraction, an eye-catching appearance with five vibrant colors.
Mien Luon (Eel vermicelli noodle)
Another specialty visitors should try when they come to Ninh Binh is eel vermicelli noodle.
Banh Hoi (Rice noodle sheet)
Its name is a little bit confusing, it actually is not a cake at all, but a dish of thin rice noodles woven into intricate bundles
Banh Duc (Plain rice flan)
It is considered one of the most rustic and simple cakes in Hanoi cuisine, but the way to serve it varies thanks to Hanoian gastronomists
Bun Tom (shrimp vermicelli noodle )
No one can tell for how long such a simple food has grown to be an essential part of Hai Phong gastronomy.
Com Tam (broken rice)
“Cơm tấm” of Sai Gòn (known as Ho Chi Minh City) is so mouthwatering and distinctive that it is considered as the should- try-first specialty when tourists reach this hustling and bustling city.
Com Hen (rice with baby clams)
The next destination is Hue, the home to “cơm hến” (rice with baby clams), a special delicacy, but also an extremely common dish for locals.
Com lam (rice in bamboo tube)
This is the typical cuisine of northwest Vietnam mountain tribes.
Com Nam (rice ball)
It is simply “cơm” that is pressed into cylinder or sphere shape, wrapped in green banana leaves and often served with salted roasted sesame.
Com (plain boiled rice)
Vietnamese daily meals contain from 3 to 4 courses but most of the time the essential side dish is always “Cơm”.
Nậm cake (steamed shrimp rice cake)
The cake should be tried first is Nậm cake (steamed shrimp rice cake).
Xoi (Steamed Glutinous Rice)
Wandering around Vietnam's streets early in the morning, travellers can easily catch sight of a scrum of people gathering at a corner, waiting impatiently. Move a closer step, we can realize in the middle of the crowd, sits a woman with a small basket, continuously serving some strange food onto the banana leaf. That is “Xoi”- one of the most popular Vietnamese “fast food”.
Cốm - Young Green Rice
One of Hanoi’s hidden delicacies, Cốm or young green rice has gone into many Vietnamese poems, songs or stories for its gentle and romantic association with the fall.
Pho (Noodle Soup)
One of those foods that you will not feel depressed parting with as your plane takes off. Pho is arguably the most famous food of Vietnam that can be found in almost every continent, from Paris in France to Quito in Ecuador.
Bun (Bún)
Even though ¨bun¨ is also made from steamed rice flour and water, it differs fundamentally from pho in both shape and in texture. In terms of shape, if pho resembles that of a fettuccini, bun is to compare to spaghetti.
