Pho is essentially Vietnam’s signature dish, comprising rice noodles in a flavourful soup with meat and various greens, plus a side of nuoc cham (fermented fish) or chilli sauce. A basic bowl contains beef or chicken, topped with bean sprouts, lime wedges, and fresh herbs such as basil, mint, cilantro, and onions. Depending on the restaurant or roadside stall, you can also opt for more exotic ingredients such as gan (beef tendon), sach (thinly-sliced pig stomach), and ve don (flank with cartilage). Typically eaten for breakfast, pho is priced between VND 20,000 and VND 30,000 at a local restaurant or street market in Vietnam. Pho has shown its position not only in Vietnamese cuisine but also world cuisine. Pho can be seen everywhere from street stalls to high-end restaurants.

Món bánh xèo nha bạn:

Among the savory dishes of the South, banh xeo is the most popular and favorite dish of the people.
It's fun to eat banh xeo with a large number of people because it takes many people to make a cake. People divided each other with fun sayings such as: "Who is bad, grinds flour, flips onions. Those who are smart, mince the kernels, search for cakes..."
If you want to make a delicious cake, you have to work hard and endure a little bit. The dough is the most important part, whether the cake is delicious or not is at this stage. Rural people do not accept ready-made rice flour, which is sold in the market because it is dirty rice soaked in water to remove a lot of water and then decanted, so the powder is sour and pale, no longer nutritious and delicious. Want to make delicious pancake flour must be fragrant rice, new rice, soaked in a session or overnight and then pureed. Nowadays, having ready-made pancake flour is also convenient, but you have to mix more according to the recipe, a bag of pancake flour mixed with a bag of fried flour or cornstarch and coconut milk to make the cake crispy.
Using fresh rice flour, after combing the flour, add a bag of fried flour, coconut milk, sugar, salt so that the sweetness and fatness according to the taste of the person, add chopped scallions, turmeric powder, beaten eggs puree. Southerners love coconut milk, so it's more delicious when mixed (but the fatty taste of coconut milk can't match it), when it's cooked, coconut milk is easy to take out.
To make the cake delicious, it must have straw mushrooms, shiitake mushrooms, kimchi mushrooms or shiitake mushrooms, shrimp or shrimp, minced chicken or duck meat, raw bean sprouts and cassava roots, some people even omit shredded anchovies, or beans. cooked greens, but these two make it easy to get bored and not eat much. Mushrooms for the filling can change from season to season. In the season of straw mushrooms, we make straw mushrooms, if we don't have thi Hai mushrooms on the trees, or in the rainy season, we have wild flowers...
Raw vegetables and fish sauce are important ingredients to make the cake more delicious. Raw vegetables must have enough clans such as: lettuce, lettuce, fenugreek, basil, basil, cinnamon must not lack coriander leaves and mustard greens (small cruciferous vegetables). The cup of fish sauce is seasoned to taste enough salt, sweet, sour, red grass of chili crab, yellow of fish sauce, green color of minced raw mango and red and white color of wealth melon.
When all the ingredients are ready, the person who pours the cake will start the fire. If a large number of people have to pour two pans in time to treat guests, in the countryside, housewives pour cakes with cast iron pans or pans with cut bomb shells, and in cities there are relatively convenient non-stick pans.
When the pan is really hot, pour a few times to see if the taste and liquid consistency of the dough is just right, then pour it really.
Take a piece of pork fat cut into a square of about 3 cm and stir over the pan one at a time, put the shrimp or shrimp and chopped bacon into the porridge, stir until the red turns pink, then pour a patch of seeds on the pan to make a sizzling sound and then rinse. All round the new cake cleverly, in turn remove the mushrooms, chicken, bean sprouts, cassava roots and cover the lid. Two minutes later, open the lid, continue "gradually on the fire." The cooked cake is yellow like the full moon. On it, the red color of shrimp, green onion, brown or white mushroom. The aroma of water rises. Coconut and chicken seeds make the cake special. The cake is arranged in the shape of a fan, hot and hot on a banana leaf tray or on an ivory porcelain plate. Eating pancakes should be done with your hands, no chopsticks and fork needed. nothing at all. Use your hands to roll the cake neatly and feel the warmth of the cake to feel delicious. Eat the cake should be drunk with hot tea or with beer, wine to reduce fat and oil. While eating, talking and chatting When hungry, some people dare to eat dozens of cakes, some people eat all day except rice.
In Hue, there are similar cakes but smaller cakes, less crispy and less fatty, maybe they don't like coconut milk like Southerners.
Ho Chi Minh City has streets selling banh xeo right next to the boulevard. Some famous places like A Phu and Dinh Cong Trang pancakes cost from twenty thousand to three or forty thousand dong a cake, but their cakes use too much meat and fat, so they can't eat much.
Beautiful color, attractive taste, high nutrients, banh xeo is a unique cake with rich Southern flavor.

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