Banh Duc Lac – Vietnamese Peanut Rice Cake with Tuong Ban, Dong Quan Village, Bac Giang
Banh duc lac (Vietnamese: bánh đúc lạc) is the traditional northern Vietnamese peanut rice cake, most closely associated…
Vietnamese Cuisine
Vietnamese dishes explained by a Saigon-based food editor: what each dish is, where it comes from, how it’s eaten, and how regions cook it differently.
Banh Chung Bo Dau – Thai Nguyen’s Most Famous Tet Sticky Rice Cake Village
Banh chung Bo Dau is the traditional Vietnamese square sticky rice cake from Bo Dau village, Co Lung…
Thit Chua – The Muong People’s Fermented Pork Specialty of Phu Tho
Thit chua (Vietnamese: thịt chua, literally “sour meat”) is a traditional naturally fermented pork specialty of the Muong…
Buffalo and La Lom – The Muong People’s Sour Leaf Buffalo Stew of Hoa Binh
Thit trau la lom (Vietnamese: thịt trâu lá lồm) is the traditional sour-leaf buffalo stew of the Muong…
Duck and Chestnut Stew – Trung Khanh, Cao Bang’s Autumn Specialty
Vit nau hat de Trung Khanh (Vietnamese: vịt nấu hạt dẻ Trùng Khánh) is Cao Bang province’s signature…
Banh La Ngai – Vietnamese Mugwort Sticky Rice Cake of the Tay People, Son La
Banh la ngai (Vietnamese: bánh lá ngải, also called bánh ngải or bánh giầy ngải) is the traditional…
Lap Xuong Hun Khoi – Vietnamese Highland Smoked Sausage of the Tay, Thai and Nung People
Lap xuong hun khoi (Vietnamese: lạp sườn hun khói, literally “smoked sausage”) is a traditional wood-smoked sausage specialty…
Pho Chua – Vietnam’s Sour Noodle from the Chinese Border North
Pho chua (Vietnamese: phở chua) – literally “sour pho” – is a dry-tossed noodle dish from the northern…
Five-Colour Sticky Rice (Xôi Ngũ Sắc) – Lai Chau’s Natural-Dye Festival Dish
Xoi ngu sac (Vietnamese: xôi ngũ sắc, “five-colour sticky rice”) is a traditional festival dish of the Thai…