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Vietnam is a treasure trove of delicacies. Fresh seafood that still leaves a hint of the sea in your mouth, to smoky and charred meats, a delicate broth which is sublime for hearty sandwiches to fuel your body at any time of the day travelers.
I was in Vietnam earlier in the year and while I'd had Vietnamese before, of course, this was an authentic introduction-eating the delicacies from where originated and spread across the world. As an Indian who eats everything, Vietnam was an explosion of flavors. Salty, hot, sour, sweet; Like Southeast Asian flavors, Vietnamese cuisine is a fine balance that has excelled over centuries. It's no secret I went to eat there was no tomorrow. My new husband only stared as he'd never seen me so much during the two years that we dated. It was like my stomach made me different person! While vegetarian options are plenty, here is my guide to what you are going to eat in Vietnam:
Pho
The queen of breakfasts. Really. The country's national dish is a noodle soup. The simple chicken or meat broth is peppered with sping onions, coriander, noodles, and meat. It's accompanied by chili (lots of it), lime, garlic and sauces to flavor the broth with. I can not tell you how good it is. The first one will be hooked for life. 'Ve had had many many Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han Han. No wonder President Barack Obama and the late Anthony Bourdain bonded over pho!
Goi Cuon
You can know the rice paper spring rolls. The translucent rolls are filled with greens and meat (try the non vegetarian version if you prefer), dip the rolls into a sweet-chilli sauce and bite. The refreshing taste of mint will combine with the fresh boiled shrimp and the sauce will act as an agent that elevates the unique taste to something extraordinary. These rolls are popular across the southeast, especially neighboring Cambodia. My suggestion would be to get the fried variety. The best ones I found were in Hoi An, across the river near the cultural center.
Bun Cha
This is a Hanoi specialty. It is available in the city and the most-famous joint, where locals and tourists flock to, is called by the name of the specialty. A red sign drew me inside the smells of fresh grilled meat filled air. The pork is barbecued on a bed of charcoal, and comes with noodles, a plate of greens and sauce, a chilli or lime, and a dig in. Take the meat in the sauce first, pick them up with the chopsticks and put it in your mouth, then use a spoon to have some of the broth. Ever-so-Deelish!
Cao Lau
This dish has Hoi An special. Do not get put off by the color brown as it tastes divine. The noodles are thick, yellowish and made with rice flour; the broth has a star anise-y flavor; the pork is thinly cut while rice flour croutons and pork crackers give this bowl a balance. The first bite will fill you with a sense of familiarity but also, a feeling of new. The taste is unique because of the water source used to make it. It is said that it is said that the water must be drawn from the Ba Well which is apparently extremely pure.
Banh Mi
This sandwich bag can be found all over the country. The soft-on-the-inside-and-hard-crust-on-the-outside baguette is cut lengthways, smeared with pate and butter, filled with meat or tofu or whatever you want, pickled vegetables like carrots and cucumber, fresh coriander and some even put mayo. The sandwich is closed and ready to be devoured. The Banh Mi is a typical confluence of cultures-the French and Vietnamese. Developed during colonial times, the locals added their own style.
Getting to Vietnam from India is a breeze. VietJet is to start from Delhi to Hanoi. One can otherwise take Thai Airways / Singapore Airlines / Air Asia flights with a halt to reach Vietnam. One can get a visa on arrival at the airport so what's going on now?
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