Linda Frandsen

Vietnam offers a wide array of unique and delicious foods, from the well-known Pho and Banh Mi to more unusual dishes. Some unique foods to try include Balut (fertilized duck egg), Tiet Canh (blood pudding), and Mam Tom (shrimp paste). More adventurous options include snake, silkworms, and even rat meat.
Uncommon Dishes:
Balut (Trung Vit Lon): A fertilized duck egg with a partially developed embryo inside, often boiled and eaten with salt, pepper, and Vietnamese coriander.
Tiet Canh (Blood Pudding): Fresh blood (usually duck or pig) is mixed with broth and spices to create a gelatinous dish.
Mam Tom (Shrimp Paste): A pungent fermented shrimp paste used as a dipping sauce or flavoring agent.
Snake Dishes: Snake meat is believed to have medicinal properties and is prepared in various ways, including being eaten raw with its heart still beating.
Silkworms and other worm dishes: Silkworms, river worms, and other types of worms are often fried, boiled, or stir-fried and eaten as a snack or part of a meal.
Rat meat: Field rats, particularly from the Mekong Delta, are considered a delicacy in some areas.
Coconut Worms: These are eaten raw or fried.
Fried crickets: A relatively common street food snack.
Chicken feet: A popular snack, often braised or deep-fried.
Other Notable Dishes:
Pho: A flavorful beef noodle soup, considered Vietnam's national dish.
Banh Mi: A Vietnamese sandwich with various fillings, often including pate, mayonnaise, pickled vegetables, and cilantro.
Goi Cuon: Fresh spring rolls with vermicelli noodles, shrimp, herbs, and vegetables, wrapped in rice paper.
Bun Cha: Grilled pork patties served with rice noodles, fresh herbs, and dipping sauce.
Banh Xeo: A crispy, savory pancake made with rice flour, coconut milk, and turmeric, filled with shrimp, pork, and bean sprouts.
Cao Lau: A noodle dish from Hoi An with thick noodles, pork, and fresh greens.
Bun Bo Hue: A spicy beef noodle soup from Hue.
Cha Ca La Vong: A Hanoi specialty of turmeric-marinated fish, grilled and served with dill, rice noodles, and peanuts.
Banh Cuon Nong: Steamed rice crepes filled with pork and shrimp.
Sup Cua: A thick crab and sweet corn soup.
Xoi: Sticky rice, often cooked with various ingredients like mung beans, peanuts, or shredded pork.
Banh Trang Nuong: Vietnamese pizza, a crispy rice paper topped with various ingredients like eggs, cheese, and meats.

An egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg yolks with sugar and condensed milk, then extracting the coffee into the cup, followed by a similar amount of egg cream, or egg yolks which are heated and beaten, or whisked.

The drink is served in cafes throughout Vietnam, originating in Hanoi. The Giang Café (Vietnamese: Cà Phê Giảng) in Hanoi is known for serving the drink, which it makes with egg yolk, coffee powder, condensed milk, and, optionally, cheese. The cup is sometimes served inside a bowl of hot water or set upon a small candle to retain its temperature. The son of the café's founder Nguyen Giang claims that his father developed the recipe for the drink when milk was scarce in Vietnam in the late 1940s, replacing milk with egg yolk.Les mer