When visiting the city of Ho Chi Minh City (Saigon) or Hanoi and other major cities in Vietnam, the first thing that must be done is to taste the local specialties. Although these cities have a distinctive cuisine, Vietnamese people everywhere agree that they have a unifying cuisine.
“One of the cuisine is the pride of the Vietnamese noodle soup known as Pho,” said Hung Tran, businessmen accompanying VIVAnews travel agents and journalists from Indonesia in Saigon early October.
In addition to noodle soup Pho, Uncle Ho District is also famous for its cuisine spring rolls, either in the form of a wet spring rolls or fried spring rolls. “So, it’s useless when it comes to Vietnam have not felt the warmth of fresh pho and goi Cuon,” said Hung. In Saigon, for example, many restaurants and shops that serve the two dishes that.
1. Pho (noodle sauce)
For travellers and travel writers abroad, noodle soup has been known as the “National Soup of Vietnam.” Pho (fe ‘in Indonesian spelling) using a rice-based noodles, instead of flour.
Unlike the noodle dishes made in China and Japan, the typical Vietnamese noodle soup is using sprouts and basil as a companion dish that makes this dish was fresh and fragrant. Coupled with green onion and sliced ??beef or chicken, served pho prepared easily by a relatively fast.
That is why, pho can be enjoyed at any time, either for breakfast, lunch, or for dinner. This cuisine is influenced by the culinary culture of China and France, which had colonized Vietnam.
This soup is gaining popularity in foreign countries since the mid-1970s. At that time, a lot of Vietnamese who fled to the United States and other countries after a war their country. Now, if you see a white noodle soup with basil leaves and sprouts dish, we must call it Vietnam or pho noodles.
2. Spring rolls (Goi Cuon / Cha Gio)
In Vietnam, lumpia (spring rolls) be categorized in two forms, wet spring rolls and spring rolls or fried spring roll salad. Like the typical Chinese spring rolls, fried spring rolls made in Vietnam are basically using the same material, namely a mixture of minced meat (beef or pork), noodles, spices, and onions.
Fried spring rolls are popularly called Cha Gio. Dyed with sweet and sour sauce, fried spring rolls this is a fitting appetizer before enjoying Pho.
Typical Vietnamese fried spring rolls
Cha Gio, a typical Vietnamese fried spring rolls.
However, that make Vietnamese spring rolls with spring rolls differ from other countries is a spring roll or salad called Goi Cuon. All the ingredients are not fried, including when using the meat. The materials used are fresh vegetables are like lettuce and mint leaves, vermicelli boiled, and sliced ??scallions.
All material is wrapped up in paper made from rice. Goi Cuon delicious served with peanut sauce and spicy sour sauce.
Admin | 
11 15th, 2011| 
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