Breakfast plays a very important
role as it is the energy source for a whole hard working day. In the past,
breakfasts were cooked by deft hands of women in a family which enhances much
the taste of the foods. In this day and age, Vietnamese women are busier with
their social roles and cannot cook breakfast so frequently, so street-food
stalls and restaurant are more appropriate choices. This article is going to
present 9 most popular breakfast dishes in Vietnam which can both be cooked at
home or found at restaurants.
1. Pho
Pho is not only the most popular
breakfast in Vietnam but is also internationally renowned as a symbol of
Vietnamese gastronomy. Thousands of Pho stores deliver thousands of taste,
that’s why some Pho stores are much more well-known than the rest, and the mystery
hidden in the broth of Pho. Although the same ingredients are stewing bones of
cows and pigs to cook Pho Bo (Pho with beef) and stewing bones of chicken and
pigs to cook Pho Ga (Pho with chiken), an excellent pot of soup is determined
by extra spices. Rice noodle used in a bowl of Pho is made of a special type of
rice called “gao te” which is famous for its fragrance. Best served Pho are Pho
Bo Tai (rare fillet) and Pho Ga (boneless white chicken meat). Others variety
of Pho are Pho Bo Gau, Pho Bo Tai Nam and Pho Sot Vang. Lemon and chilly are
indispensible for the best taste of Pho.
2. Bun (Rice Vermicelli)
Similar to Pho, Bun is made of
rice flour but instead of flat triangle shape like Pho, Bun has small and
circular shape. Recipes to make Bun’s broth are even more diverse than Pho,
which result in different vermicelli dishes, most popular ones are Bun Cha
(vermicelli and grilled chopped meat), Bun Rieu (vermicelli and crab meat
soup), Bun Thang (varied vermicelli), Bun Ca (vermicelli with fried fish) and
Bun Oc (vermicelli and snail), while Bun Bo (vermicelli with beef) is specialty
of Hue. Specific trait of Bun is an adequate sour taste the main ingredients of
their soup are tomato, garcinia cowa and lemon lime.
3. Mien (Cellophane Noodles/ Glass
noodles)
Mien has a similar shape to Bun;
however, this Chinese originated noodle is not made of rice flour; seaweed and
cassava flour are used instead. Thanks to this, Mien is a less-calorie food as
well as a vegetarian favorable by on-diet people. Basically, main components of
Mien’s broth is the same with Pho, however, its spices are sourer and maybe
more fishy because Mien usually eaten with sea-foods. Mien Luon (Mien with eal)
is the most popular type of Mien in Vietnam, especially in Hanoi. Broth to cook
this special Mien is made of eel’s bones and gingers; then sliced fried eel
would be added later. Fresh uncooked vegetables are recommended to eat with
Mien Luon to eliminate the fishy taste of it. Other variables of Mien are Mien
Ngan (Mien with goose meat), Mien Cua (Mien with crab meat) or Mien Ga (Mien
withj chicken).
4. Xoi (Sticky Rice)
Although Pho is well-known all
over the world, it is hard to tell whether Pho or Xoi is more popular for
breakfast in Vietnam. Even in the smallest lanes in Vietnam ones can find a
street-stall selling Xoi in the morning or recognize one or two people carrying
a basket of Xoi, covered by banana leaves, on their head of bicycles
advertising their Xoi loudly. This sticky rice varies from simple low-price
ones like Xoi Gac (Xoi colored with Gac’s oil), Xoi Do Xanh (Xoi with green
beans), Xoi Lac (Xoi with peanuts) or Xoi Ngo (Xoi wih corns) for commoners to
higher ranks like Xoi Trung (Xoi with egg), Xoi Pate (Xoi with paste) or Xoi
Cha (Xoi with meat rolls).
5. Banh Mi (Vietnamese Bread)
Banh Mi has its origin from
France during the colonial period in Vietnam in the late 1800’s. Since then,
French eating behaviour has been strongly affecting Vietnamese gastronomy,
including bread for breakfast. Goose’s liver paste should be the best crepe for
bread when this food was first introduced. Gradually, Vietnamese bakers has
innovated more variables of crepe to create a unique type of bread in Vietnam,
which are uncooked vegetables, shrimp, sausage, pig’s liver paste eaten with
tomato or chili sauce. Recently, Vietnam has adopted Donner Kebab bread from
Turkey, which is highly appreciated by its civilians.
6. Banh Cuon (Rice Flour Steamed
Rolls)
Rice seems to be the mother of
many Vietnamese delicious foods, yet, another specialty made of rice flour:
Banh Cuon. Banh Cuon is covered by a thin, wide sheet of steamed rice flour and
its core filled with seasoned ground pork, and minced wood ear mushroom. Banh
cuon is usually served with Cha Que and special dipping sauce named “nước chấm”
made only for Banh Cuon. In the past, the dipping sauce was added some drops of
Ca Cuong’s oil for the perfect flavor. Nowadays, although ones can still taste
Ca Cuong’s oil, it is getting scarce and much more expensive.
7. Cháo (Congee/Porridge)
Congee or rice porridge is one of
the most common meals in Vietnam in not only breakfast but also lunch and
dinner. Cháo is very to cook since almost every electronic rice-cooker has
porridge cooking function. Although it is considered as the poor’s food, Cháo
could be much fancier when cooked with a variety of meats. To illustrate, Chao
Ga is chao boiled with a whole chicken with bones to get the tastiest broth.
Other varieties of Cháo such as Cháo Vịt (porridge with duck); Cháo Lươn
(porridge with eel) and Cháo Cá (porridge with fish), are cooked with the same
method.
8. Trứng Vịt Lộn (Balut)
Trứng Vịt Lộn is actually duck’s
embryo still laying in its shell going through fertilization process and then
boiled in steamy heat. Due to this characteristic and its appearance, this dish
is listed among the most terrific food for Western visitors. However, if ones
can manage your fear to taste it one time, you may find it thousand times more
delicious than normal chicken egg as well as a huge amount of protein good for
your heart. In Vietnam, Trứng Vịt Lộn is favored by most people and appears in
every breakfast stalls.
9. Vietnamese's 'banh'
In this section we won’t discuss
about an individual type of food but dozens of them. The reason for it is
Vietnam food offers too many breakfast cakes and each of them is as popular and
tasty as one another. Some most common cakes can be named as Bánh Chưng Rán,
Bánh Giò, Bánh Khúc, Bánh Rán, Bánh Nếp, Bánh Tẻ, Bánh Đúc, Bánh Dày or Bánh
Bao. There are still many more Vietnamese traditional cakes can be used for
breakfast which may cost a whole essay to list out not to mention trying all of
them. These are often savory and easy to pack (like Mochi in Japan) and often
stuffed with Mung beans. You can find them in many street food stalls and from
the ladies wandering the streets with a pile of Banh on their shoulder.
This article is written by Ha
Nguyen from Vietnam Heritage Travel Company for original article and more
recommendation, please visit
http://www.travelagentinvietnam.com/latest-travel-news/what-breakfast-should-you-try-in-vietnam.html
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