Bo la lot
Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf’s peppery aroma into the ground beef inside.
A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes. To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.
What list of Vietnamese cuisine would be complete without pho? It’s almost impossible to walk a block in Vietnam’s major cities without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand. This simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef, features predominately in the local diet — and understandably so. It’s cheap, tasty, and widely available at all hours.
Nem ran/cha gio
Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name nem ran while southerners call them cha gio.
1 Hang Manh, Hoan Kiem district, Hanoi
Within this bustling Sydney hub, TRE VIET is a very rustic name with Vietnamese memorable homestyle, where diners can always comfortably enjoy and feel the pure Vietnamese flavor of its popular dishes that come from the Northern, Middle and Southern of Vietnam.
THE VIET online is inspired by TRE VIET restaurant with the desire to serve customers who cannot come to the restaurant to enjoy the dishes here or at other restaurants, especially in this COVID-19 situation which has many risks and unsafety.
Nom hoa chuoi
Vietnam’s banana flower salad packs a much bigger punch than a typical plate of mixed greens. Banana flowers (thick purple lumps that will later turn into bunches of bananas) are peeled and thinly sliced then mixed with green papaya, carrots, and cilantro along with chicken and a heavy-handed pour of a salty fish sauce dressing and crunchy peanuts.