Talking about Northern Vietnamese cuisine, there are varieties of delicious dishes, from luxurious dishes to sidewalk dishes, from savory dishes to sweet dishes, etc. But it would be remiss if not to mention the typical dishes of Northern people. Go Travel will help you to figure out some popular Northern dishes!
Some popular Northern Vietnamese Cuisine
The intricacy of delectable foods is represented not only in the seller’s processing but also in the consumers’ satisfaction. Because of the often fluctuating weather in the north, Vietnamese people like balanced, nutritious, and nourishing cuisine. Here are 4 signature standouts from Northern Vietnamese Cuisine for you to try.
Bun Thang (Bún thang) in Hanoi
Bun thang can be seen as “vermicelli is filled with soup”. Thang is the Chinese word for soup. The origins of this meal may be traced back to the old capital’s broth soup. As a result, bun thang is one of the dishes with a long heritage in the culinary culture of the Hanoi people.
Bun thang is a popular dish that is counted in the Northern Vietnamese cuisine list and is enjoyed by many people. Even though its appearance is simple, Bun Thang has a time-consuming recipe, with the star components julienned into matchstick-thin strips. The meal has a distinct and delightful flavor since the broth is very sweet, rich, transparent, and aromatic with the aroma of dried shrimp.
When traveling to Hanoi, you can refer to some restaurants to taste this Northern Vietnamese cuisine:
Bun Thang Ba Duc (Bún Thang Bà Đức)
- Average price: 30.000 – 55.000
- Address: 48 Cau Go Street, Hang Bac Ward, Hoan Kiem District, Hanoi
Bun Thang Hang Hom (Bún thang Hàm Hòm)
- Average price: 25.000 – 35.000
- Address: 11 Hang Hom Street, Hoan Kiem District, Hanoi
Bun Thang Ha Hoi (Bún thang Hạ Hồi)
- Average price: 25.000 – 55.000
- Address: 11 Ha Hoi Street, Tran Hung Dao Ward, Hoan Kiem District, Hanoi
Pa Pinh Top (Pa Pỉnh Tộp) of Tay Bac
This is one of the most famous dishes in Northern Vietnamese cuisine which is also known as “Pa Pinh Top – Pa Pỉnh Tộp” – a specialty of Thai ethnic group. In Thai, “Pa” means stream fish, “Pinh” means grilled, and “Top” means folding. Pa Pinh Top is understood as grilled fish. For Thai people, “white rice, silverfish” is a symbol of fullness and happiness. They treat their valued guests with Pa Pinh Top or as gifts when visiting relatives.
Pa Ping Top must be grilled on low heat so that the fat of the fish melts, the skin of the fish is golden outside and the meat inside is cooked evenly and its taste is very sweet. Hot grilled fish with dipping sauce or enjoying right away is also rich.
In particular, the dish Pa Pinh Top is both eaten and blown, combined with sticky rice and corn wine, which is said to be the most delicious way to enjoy. Therefore, diners can fully feel the culinary quintessence of the Northwest highlands.
Thit Lon Muoi Chua (Thịt lợn muối chua) from Hoa Binh
Pickled pork is an irresistible delicacy of the Muong ethnic group – Hoa Binh. This dish often appears in holidays, and festivals as well as weddings. With the extremely typical geography of the highlands of Hoa Binh, pigs are raised in the form of grazing in the hills and forests, the indigenous people can process many delicious dishes.
The special thing about this Northern Vietnamese cuisine is that Thinh (thính) – often appears in Northern dishes, made from finely ground roasted rice with corn and green beans. Pickled pork dish served with figs or guava leaves, served with rice paper, dipped with sweet and sour chili garlic fish sauce.
To make the dish more distinctive, the Muong ethnic people often combine many types of forest leaves, each leaf has a certain use and is good for our health such as country leaves, jackfruit leaves, betel leaves, etc. This flavorful dish will bring a special experience to you while traveling to the Northern.
Ca Kho (Cá Kho) in Vu Dai Village
Stew fish in Vu Dai village has many different names such as: Dai Hoang stew fish, Nhan Hau stew fish, Ha Nam stew fish,… but whatever the name, this stew fish dish also has a distinctive feature. The rustic but equally delicate taste of this dish has made them famous in Northern Vietnamese cuisine.
The fish pot will be stored continuously on the wood stove for 13-14 hours so that the fish is both soft and seasoned. Each stage and utensils used for this fish dish must be precise such as the pot used for stocking the fish must be an earthen pot, the firewood must be longan, the arrangement of the fish must be uniform and technical.
Vu Dai is a village famous for its traditional fish stocking profession. The fish selected for storage are carp that have been raised for at least three years and weigh more than half a kilogram, with large fish weighing more than 2 kilograms. The braised fish here has a high price, but it is always sold out every Tet holiday.
Through these suggestions, Go Travel hopes that you understand more about Northern Vietnamese cuisine. If you have the opportunity to travel to the North, you must immediately enjoy the above specialties to feel the original taste.
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