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Mì Quảng (also spelled mỳ Quảng), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam. It is one of the region's most popular and well-recognized food items, and is served on various occasions, such as at family parties, death anniversaries , and Tết .
Mì sủi (xủi) cảo – dumpling noodle soup; Mì thập cẩm – combination noodle soup with barbecue pork (xá xíu/char siu), chicken, shrimp, squid; Mì vịt quay – Cantonese-style roast duck noodle soup; Mì vịt tiềm – seared and braised duck leg noodle soup with herbs, soy sauce, and bok choy; Mì hải sản – seafood ...
The French introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam called bánh mì thịt, known overseas as "Vietnamese baguettes". Bánh mì is just the bread, whereas thịt implies meat or stuffing. The French also introduced Vietnam to onions, potatoes, broccoli, tomatoes ...
Phở - Rice noodle soup; Bánh cuốn Thanh Trì, Thanh Trì District; Bún chả cá Lã Vọng - fish fillets that are grilled then pan fried and served with Bún and vegetables.
Bánh mì thịt nguội (also known as bánh mì pâté chả thịt, bánh mì đặc biệt, or "special combo") is made with various Vietnamese cold cuts, such as sliced pork or pork belly, chả lụa (Vietnamese sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers. [34] [16] [10] [35]
Gỏi cuốn with accompaniments: tương and fresh chili Video demonstration of summer roll preparation A plate of gỏi cuốn. The bánh tráng is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top.
Nguồn (also Năm Nguyên) is a Vietic language spoken by the Nguồn people in the Trường Sơn mountains in Vietnam's North Central Coast region as well as in nearby regions of Laos.
Rượu nếp than Rượu nếp cẩm. It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf.It may be either deep purplish-red or yellow in color depending on the variety of rice used.