As you know, Vietnam is famous as a country which export rice a lot in the world, and it’s easy to understand why almost Vietnamese food made of rice or vermicelli, throughout Vietnam, we can taste every specialty at each region, they bring their unique taste, and we can not miss 5 yummy food below.

Clay pot rice

clay-pot-rice-hanoi-specialty

According to Vietnamese culture, it is said that cooking rice in clay pot will be most delicious because the flavor you cook from other pots will never have as great as you cook in the earthenware pot.

Normally, the clay pot rice will be served with braised fish, eggplant with shrimp paste and Vietnamese crab soup with malabar nightshade. This is a Hanoi specialty that no traveler would miss because all Hanoi streets from the food stalls hidden in small alleys to fancy restaurants serve. Especially, at the local house next to Ba Dinh square, there is the lady who famous as a food expert able to cook this original food.
There are so many recipes to cook with rice, including clay pot rice in a Hanoi cooking class. If you like to cook, please join with us and have fun with that to have chance to discover Vietnamese cuisine through cooking with the lady Ms Hang.

Rice cracker – Ninh Binh

Rice-cracker– Ninh-Binh

Legendarily, Ninh Binh rice cracker has been cooked for more than 100 years (from the late 19th century), by a male named Hoang Thang, who learned from Chinese dish, and then opened a lot of restaurants in Ninh Binh and Hanoi to sell. Since then, the rice cracker is passed on and developed into a specialty of Ninh Binh.

To make this kind of rice more delicious and crunchy, locals will use the cast iron pot to cook glutinous rice on charcoal. The rice cracker is taken from the bottom of pot to dry from 2 to 3 days. It needs to be stored in the dry place to avoid mold. You have to eat this dish right after it is fried because if after frying, you let it until the other day, its taste is no longer delicious for you to enjoy.
You can eat rice cracker with beef, pork heart or kidney stir fried with onion, mushroom, carrot and tomato.

Coconut rice – Ben Tre

Coconut-rice-Ben-Tre

Ben Tre is not only famous for coconut candy and coconut wine but also coconut rice. With the clever hands of locals, this simple dish becomes a specialty worthy to try. It takes nearly 2 hours to cook the coconut rice.

The coconut will be cut the top horizontally and take out the water. Use that top cut as the lid. Rice will be washed by warm water and the last wash is by coconut juice. Then, let it dry. Its taste is typically sweet because the rice is cooked in a bain-marie with coconut juice. You should the dish when it is still hot.
The interesting thing is that the rice will be put inside the coconut, not in a bowl. So, you can feel its typical taste clearly.
It sounds quite difficult to cook at first, but its recipe turns out to be easy for you to follow. In Hanoi cooking class, you can both enjoy cooking this dish and having great time with us.

Bamboo-tube rice

Bamboo-tube rice

It is a kind of sticky rice with other ingredients, put in a bamboo tube and grilled on the stove. When eating, split the black part outside the tube. Bamboo-tube rice is very delicious with different flavor from normal steamed rice and typical aroma of bamboo.

Dipping the bamboo-tube rice with sesame salt or grinded peanut salt will make you more appetite. Bamboo-tube rice is the specialty of ethnic groups in Tay Nguyen and the Northwest of Vietnam.

Com Ni

com-ni-dish-of-Cham-people

Com Ni is a traditional dish of Cham people in Chau Giang, An Giang. Com Ni is often cooked with milk and sometimes dried grapefruit, depending on each person’s taste. Cham people eat this kind of rice with “Ca pua” (made from beef). These two dishes served together will create the unique flavor to enjoy.

This rice has the fat sweetness of milk, the buttery taste of peanut, salty sweetness of beef with spicy taste of chili and sweet taste of dried grapefruit. All bring you feeling of good appetite, strange but so delicious.


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You believe that while in Hanoi, you get to taste a big variety of spring rolls from each region of Vietnam, no worries, just follow the guide Ducivan of Hanoi food tour who is an expert of Hanoi cuisine and he shows us where are the best for each spring rolls at food stalls in Hanoi Old Quarter. Now check some food out

Hue lemongrass skewer

Hue-lemongrass-skewer

The lemongrass skewer is considered as one of the specialties of Thue Thien Hue, which any one visiting this province will give it a try at least one time. The dish brings itself the unique taste of the central region of Vietnam and then leaves a deep impression to domestic and international tourists.

The way to make the lemongrass skewer is quite simple, with minced meat, sliced pork skin, small fat pieces, which are all marinated with salt, pepper, sugar and roasted rice powder. Then, the cooker will skew the mixture through small bamboo sticks and grill it on charcoal. While grilling, the aromatic taste releasing from the lemongrass skewers will attract a lot of people’s attention.

While eating, it is often served with rice paper, herbs, sour star fruits, green banana and figs. The dish is the great combination of different flavors like the aroma of grilled meat with the spicy of pepper and chili, sweet and sour taste of dipping sauce and the coolness of fresh herbs. Actually, you also can try this dish in Hanoi. In case you need a companion to introduce Vietnamese traditional dishes, let’s do with a local guide by a Hanoi street food tour to enjoy it at the address 27 Ma May street, Hoan Kiem district

Tre (Binh Dinh bologna)

fermented-pork-rolls

Talking about the fermented pork rolls, we cannot miss Tre Binh Dinh (bologna). The ingredients to make this famous dish are all familiar to the local people, including pork ear, pork head meat, bacon and spices like sesame, galangal, chili, young guava leaves and garlic.

Rolling Binh Dinh bologna is a very important and complicated step. The ingredients to roll tightly is a layer of banana leave and young guava leave. Then, it will be wrapped with thick layer of straws and tightened by bamboo strings. This way of wrapping can keep this dish for many days. Tre Binh Dinh is fermented naturally. After 2-3 days, it will be gradually well done with the typical taste.

In Lunar New Year holidays, this dish cannot be missed on the ancestor’s altar of every family in Binh Dinh.

The address: 49 Luong Ngoc Quyen, Hoan Kiem district

Ninh Hoa grilled meat rolls

Ninh-Hoa-grilled-meat-rolls

Ninh Hoa grilled meat roll has its own unique flavor because it is cooked from the famous local pig meat. A kind of grilled dish combined with dipping sauce and fresh herbs will attract both locals and tourists.

A portion of grilled meat roll is quite a lot, including 6-8 pieces of grilled meat and crunchy fried rice papers. It will be served with many kinds of spices and herbs, especially cucumber and sour pickles. Ninh Hoa grilled pork roll is one of tourists’ favorite dishes so for anyone who wants to take a guide food tour in Hanoi to enjoy this dish, come with us to have great time together while tasting Vietnamese food at 56 Hang Bac street (next to the IBanh My shop)

Lai Vung spring rolls (Dong Thap)

Lai-Vung-spring-rolls

Lai Vung spring rolls have red pink color, wrapped in banana leaves to be served at parties or family’s daily meals. Also, this dish is quite suitable to eat as snack because of its sour and spicy taste.
It is pretty complicated to cook Lai Vung spring rolls, depending on each family’s secret. The lean will be taken out thew and fat and sliced. Then, mince it with salt and sugar. Mix it with pork skin and roasted rice powder with pepper and garlic slices. Finally, wrap it with Tiger’s claw leaves and banana leaves.

When tasting, you will feel the sour, spicy, salty and sweet taste of this roll. If you want the dish crunchier, you can add more slices of pork skin. Without a guided tour, you probably have not found on your own. Trust us!


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With the aim of building a Vietnamese brand in the fast food industry, young entrepreneur Nguyen Danh Hien created iBanhmi serving banh mi (Vietnamese stuffed baguette) that is inspired by cooking styles in many foreign cities but still maintains a real Vietnamese taste
According to Nguyen Danh Hien, he himself selects materials and supervises the processing, producing and packaging of eight types of bread, stuff ingredients and dressing before they are delivered to each restaurant.

Photo:Trinh Van Bo/VNP

Ibanhmi is serving 14 dishes and four combo sets of banh ml from eight types of bread. Photo:Trinh Van Bo/VNP

Noteworthy, ibanhmi is serving bread made from takesumi (carbonized bamboo) from japan, which is used in hanoi for the first time this way.

ibanhmi_attracts_young_generation

Like other fast food restaurants, iBanhmi’s main customers are youngsters. Photo: Trinh Van Bo/VNP

Nguyen Danh Hien studied in Switzerland and worked in managerial positions for many high-end restaurants and hotels in Vietnam. However, his dream was to create a Vietnamese fast food brand. In a wide range of signature cuisines of Vietnam, the Western-educated young man chose banh mi to build his own brand.

iBanhmi is a shortened version of the popular cry “Ai banh mi day” (who wants to buy a loaf of bread?) of banh mi vendors, which remains in the memories of many Vietnamese city dwellers. When studying abroad, Nguyen Danh Hien often told his friends about the cry.


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