Pho (Phở) is one of the signature dishes in Vietnam and is loved by travelers. Beyond Pho, there are many fantastic types of Vietnamese noodles which will bring unforgettable memories to every visitor. If you continue to read this article, Go Travel ensures that you will know more about the most flavorful types of noodles in Vietnam.
5 fantastic Vietnamese noodles
Vietnamese noodles are usually made from wheat flour, rice flour… From ingredients, shapes, colors, flavors, and textures, Vietnam has many different types of noodles. Even though they are of the same species, different villages and regions have distinct characteristics.
Bun bo Hue (Bún bò Huế)
Bun Bo Hue is loved for its eye-catching appearance and unforgettable taste. Bun Bo Hue is also Hue beef noodles which include noodles, beef, pork blood, crab cakes, and broth. The raw material for making vermicelli is rice flour mixed with filtered flour in a standard ratio so that the noodles have a moderate toughness. The selected beef is the front calf, encrusted with bright red beef or corn, and light yellow beef fat. Eye-catching yellow-orange crab cakes are made from bricks and pureed crab meat with a natural fatty and fleshy taste.
The “soul” of Hue beef noodle soup is the broth. The broth is simmered from beef bones, so it has a rich sweet taste. In addition, people also add a little fish sauce and lemongrass to the broth to create an attractive aroma. You can consider Bun Bo Hue as one of the fantastic Vietnamese noodles.
Cao Lau (Cao lầu) from Hội An
When talking about Hoi An cuisine when traveling to Hoi An Da Nang, people will immediately mention Cao Lau. This is the typical specialty of Hoi An that every visitor who comes here must enjoy once. Cao Lau is not only special in its strange name, but especially in its recipe, from the selection and handling of ingredients to the sauce and herbs. All have created a subtle and unforgettable taste for a bowl of Cao Lau full of color, eye-catching color, and the culinary soul of the old town.
The steps of Cao Lau processing are an elaborate and meticulous process that contains a chef’s mind. The essence of this specialty is in the noodles. Noodles are made from the most fragrant sticky rice, soaked in ash water to cook firewood from Cu Lao Cham. Cao Lau is tasted with golden noodles, topped with pork tenderloin (made from wild, tender and fragrant pork), deep-fried pork skin, toppings, bean sprouts, and a little sauce from fragrant pork meat. This gives diners an incredibly unique, special, and unforgettable culinary experience with one of the most flavorful Vietnamese noodles that only Hoi An can truly bring to visitors.
Bun Cha (Bún Chả) from Hà Nội
Beyond Pho (Phở), Bun Cha is also one of the specialties from Hanoi with a flavorful taste and various toppings. This dish is loved by Hanoians and tourists and is found in street food stalls and many large restaurants in the capital. Hanoi tourists like to eat Bun Cha Hanoi because this dish is similar to grilled meat vermicelli in the central and southern provinces, but it is processed quite sophisticatedly, bearing the style of the capital’s cuisine.
Each portion of Hanoi vermicelli must have a full range of vermicelli, meatballs, and fragrant grilled pieces. Served with bun cha, there are also crispy salted green papaya and a cup of sweet and sour dipping sauce. To make Bun Cha more attractive, the Northern people have creatively added melons, carrots, and salted kohlrabi to the bowl of fish sauce with meatballs.
Bun Cha Hanoi, although rustic and simple right from the processing to the way of enjoying, is still a unique dish in Vietnam. If you have a chance to travel to Hanoi, it is worth trying this one of Vietnamese noodles once!
Banh Canh Ghe (Bánh Canh Ghẹ) from Vung Tau
Banh Canh Ghe is a nutritious dish with a delicious, cool taste of the sea that is loved by many people. Depending on each region, Banh Canh Ghe will have its own color depending on the taste of the local people. For people in the South, Banh Canh is usually sweet and has a mild fragrance. In contrast to people in the North and Central region, Banh Canh is less sweet but saltier than Banh Canh in the Southern.
Banh Canh Ghe is a harmonious and quintessential combination of ingredients including the main material made from flour, phase, with clarity, fragrant rice; grilled chopped fish; the broth is stewed from bones, dried shrimp, crabs; and fresh crab meat, juicy and fragrant meat. The broth of this dish is stewed from bones, dried shrimp and sea crabs, so it is extremely rich. Banh Canh Ghe is transparent, moderately soft and fragrant with rice.
While eating, you will feel the softness of the noodle, the broth is sweet and rich, the fish is fleshy and the crab is firm and fragrant. The highlight when enjoying Banh Canh Ghe from Vung Tau is the sweetness of sea crabs caught in the day, with a natural red color. This is also one of the reasons why Go Travel considers Banh Canh Ghe as one of the fantastic Vietnamese noodles.
Hu Tieu (Hủ Tiếu) from My Tho
My Tho noodle soup is the Hoa inhabitants’ dish that has been adapted to local tastes by the people of My Tho. Since the 1960s, this one type of Vietnamese noodles has been famous everywhere. My Tho Hu Tieu also has the main ingredients such as meat, bones, noodles, and broth. My Tho noodle soup is not eaten with salad, vinegar, or vegetables, but served with raw bean sprouts, chives, lemon, chili, sauce, etc. However, what makes its own flavor is the perfection from the stage of making dry tieu to cook the broth.
The noodles are clear, chewy, not salty, and not sour, with the aroma of rice. The broth has a sweet taste from the bones, pork shank, and dried squid grilled with radish, adding fried onions and finely chopped green onions, making the bowl of noodles look attractive and delicious. If you have a chance to travel to My Tho, tasting this delicious Hu Tieu will raise interest during your trip.
Traveling to Vietnam, it is not hard to find something tasty to eat, especially in Ho Chi Minh city. Go Travel hopes you will have a wonderful experience in Vietnam while trying these Vietnamese noodles.
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