Vietnamese cuisine: The best traditional dishes

Like all cuisines of the East, Vietnamese gastronomy is balanced and nutritious. Many of its traditions are borrowed from China and India, but not devoid of identity. The most revered product is rice. Cereals are consumed boiled, in the form of noodles, desserts. Special attention is paid to greenery. Here it is used in the preparation of most dishes.

Vietnamese are very fond of soups. The most famous traditional soup has a very simple name — Pho. The most unusual delicacy can be called a balute — a duck egg with a fruit inside, which has already formed plumage, beak and cartilage. Before serving, the delicacy is simply boiled.

Soup Fo. (Janne Moren)

Bun ryeu is a soup based on crab paste with rice noodles and tomatoes. (mmmsedap)

Beef and noodle soup. The dish comes from Hue. (Alpha)

Ban kan is a thick soup with noodles and various types of meat or seafood. (Thy Khue Ly)

Khao Lau — noodles with pork and herbs. (Thy Khue Ly)

Ban kuon — rice flour pancakes (steamed) with a variety of fillings (meat, vegetables). (Takeaway)

Ban seo — deep fried rice flour pancakes with a variety of fillings. (Michelle Lee)

Ban mi is a sandwich with various fillings. (Thy Khue Ly)

Kom Tam is a dish consisting of rice, fried pork, eggs and vegetables. (Alpha)

Thit Kho — stewed pork in sauce. (Nick Nguyen)

Kom hyun — rice with mussels and spices. (Lucas Jans)

Spring rolls. (Nhim con)

A balute is a duck egg with a fruit inside, which has already formed plumage, beak and cartilage. Before serving, the egg is boiled. (Guian Bolisay)

Balute. (shankar s.)

Ban Flan — caramel pudding. (Hirotomo Oi)

Ban bo is a cake based on rice flour. (elPadawan)