Dzung Trinh
Dzung Trinh

Top Vietnamese Breakfast You Must Try

Table of Contents

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Vietnam is a beautiful, prosperous, and developed country, but also an intersection of many cultures. The most prominent, not to mention food and street food, is one of the beauty and specialness of Vietnam.

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Vietnamese breakfast food is varied and plentiful. Photo: Internet

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Visitors visiting Vietnam will never forget the street food flavor of Vietnamese land, Vietnamese people, the Vietnamese culinary art has left them with unforgettable impressions.

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Therefore, today we will introduce to you the top 10 local Vietnamese breakfasts that you must try on a trip to Vietnam. Let’s guess which familiar and unique street foods will come out in this list.

Banh Mi

In each region, Banh Mi Vietnamese has a characteristic taste with the common point of being a delightful crunchy sound from the crust, the pleasant aroma from the crust with pork, rolls, bread, sauces, to create brands, different types such as grilled pork/beef sandwiches, Saigon bread, Hoi An bread or emerging foods like potato spring rolls, Hai Phong sandwiches … etc.

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Banh Mi Vietnam is famous all over the world

Photo: Internet

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Speaking of bread, not only Vietnam has the introduction of burgers, sandwiches in the US, Turkish doner kebab or British bacon butty soon enriched street food, bringing more choices of Banh Mi – the most popular breakfast in most countries.

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However, Vietnamese Banh Mi for breakfast offers a strange blend of all the most wonderful flavors in the world. A type of street food that is enough to conquer the taste of the most demanding chefs, culinary critics.

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It is not difficult to understand why Vietnamese Banh Mi was voted one of the 12 best street foods in the world by Condé Nast Traveler magazine of America.

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If Saigon Banh Mi for breakfast contains a combination of the aromatic taste of chili, fried or fresh pate, coldcut, the pungent chili pepper sauce, the pungent green onion, cilantro with baguette, Hoi An Banh Mi will awaken the aroma of cinnamon, anise, shredded chicken, fatty butter with characteristic sweet sauce.

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Banh Mi Vietnam has many different ways to enjoy it

Photo: Internet

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With the price of less than $ 1 for a loaf of Banh Mi that is both delicious, delicious, stimulating olfactory, arousing taste, the bread deserves to be the king of street food, “chewy” to write his name on the International dictionary – “banh mi”.

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Coming to Vietnam, people can find bread anywhere, from caves and alleys, from the bustling center, from luxury restaurants or vendors.

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Whether it’s the Queen – Tran Cao Van bread in Hoi An ancient town known as the world’s best bread, the famous 37 Nguyen Trai bread in Saigon, or the unnamed bread carts, everyone remembers the flavor.

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The characteristic taste of the tiny loaf makes up an anecdote; it is the “Banh Mi culture” metaphor behind it – like to feel all the deliciousness of the cake, you must discover the hidden layer after the fragrant crust.

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That culture is the cart, the tray of Coldcut, the bowl of sauce, the cries, and the smelling smoke of new cakes every morning or every hour of dissolution.

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That culture is also the passionate affection of the ladies, the sisters, the bread sellers, the fuller tongs, the warm smiles, the layers of wrapping paper that still smell of new covers …

Bun Bo Hue

Among the most delicious and flavorful dishes of Vietnamese breakfast, besides the usual dishes such as rice, pho, bread, noodles, Bun Bo Hue – similar to pho – is also popular and interesting. This is a popular Vietnamese breakfast.

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Beef noodle soup is a specialty of Hue cuisine – central Vietnam for breakfast, depending on beef noodle soup, but in addition to beef, there is pork.

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The special flavor of this dish – a famous Vietnamese cuisine – is mainly in the pungent taste, the characteristic lemongrass smell of the soup. It is an unmistakable Hue flavor, and that makes people remember this dish forever.

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Have you enjoyed Bun Bo Hue yet?

Photo: Internet

Hue beef noodle soup for breakfast – similar to pho – with a bowl of broth with meat and spices along with rice noodles. However, the bowl of pho is usually soft and thin, while the stalks of beef are stiffer and tougher.

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If you hear the name of this dish, everyone will think that Hue is a land of beef, but in fact, there are not many beef farms in Hue, and there is no famous beef originating from Hue.

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However, this noodle with beef is as famous in Vietnam as Hue city; although there are not many achievements, the sincerity and simplicity of Hue people make a deep impression on the hearts of people who have stopped visiting this place.

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To have a delicious bowl of vermicelli with beef – in central Vietnam, choosing ingredients is very important.

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The most delicious is that you use beef; you can use it for calf or calendula, adding beef flank will taste better.

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The unique aroma of Bun Bo Hue makes international diners love it

Photo: Internet

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Beef must be bright red, have a fine texture, fragrant beef smell, and beef fat must be light yellow. Using beef ribs to stew the broth will be very sweet.

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If you cook more pork, you need to wash and pull out the hair, then just as well as with beef.

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Pork rolls are softer than corn cows; you can pick them out first, otherwise, they will lose their appetite.

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In the soup of noodles, Hue people often add a little Hue shrimp paste, contributing to the unique flavor of the Bun Bo Hue pot.

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You should beat the Vietnamese fish sauce with cold water, do not use hot water, or it will be fishy.

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If you have time, you can stir the shredder, add a little salt, sugar, to settle down the sand, and then pour the filtered soup into the corn meat overnight, when you bring the corn steak it will have a more fragrant taste.

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After the beef bones are cooked until cooked, people often add little pork pies or pureed beef rolls. Beef can be thinly sliced, dipped in boiling broth before being placed in a bowl of vermicelli (called undercooked beef).

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People often add a little chili powder and spices to the bowl of noodles and eat raw vegetables including bean sprouts, herbs, lettuce, baby vegetables, chopped banana corn.

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Bun Bo Hue soup in Vietnam is indispensable for lemongrass, lemongrass is used in many delicious noodles dishes and the typical flavor of Hue beef rice noodle.

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Lemongrass you choose small stems will smell better than large ones, wash, remove the skin, cut into short pieces, use the knife to crush or split lemongrass in half, drop into a pot of soup to boil with, that will be very fragrant.

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Hue people in Vietnam eat spicy food, so Bun Bo Hue dishes are indispensable for chili satay.

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If you can not eat spicily, you can color the cashew nuts to make the color, sauteed hot peppers with cooking oil, add a little ground lemongrass, drop into the pot of soup to make the noodle a beautiful color without being too spicy.

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To put the vermicelli in a bowl, put a few slices of pork, pork belly, pork rolls, scallions, and onions. Pour boiling soup on your face to cover the noodles. Serve with bean sprouts, cinnamon, lemon, banana, and water spinach.

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Like bun bo in Ho Chi Minh City, it is sweet enough with a spicy salty, all the flavors to create a delicious dish and Hue is also the land that will give you the most complete feeling of Vietnam past and present.

Hu Tieu in Ho Chi Minh City

Walking along the roads in Ho Chi Minh City as well as in the South – a cheap and traditional Vietnamese food, you can see a lot of Hu Tieu carts or food stalls on the sidewalk fragrant and smoky for breakfast dishes.

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This breakfast dish is a popular morning and afternoon dish of the South.

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You can start the day with this well known Vietnamese breakfast and end the day with a bowl of noodles as a snack for the evening stomach.

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This breakfast in Vietnam is a dish that uses rice vermicelli preparation.

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Its main ingredients include rice noodle cake, long-simmered soup from pork bones, pork and pork belly cooked with a little onion, bean sprouts, chives, and minced pork.

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Popular Hu Tieu in Ho Chi Minh city

Photo: Internet

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Also, customers can add chili sauce if they like to eat spicily or add a little sour tastes of lemon.

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Hu Tieu for breakfast is very diverse or there are many Vietnamese types of Hu Tieu such as Hu Tieu Nam Vang, Hu Tieu with traditional chili sauces, My Tho, Chinese, Sa Dec, Hu Tieu Go, and Squid Hu Tieu.

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According to some studies and information, it is thought that the Hu Tieu Nam Vang originated in Cambodia but was processed by the Chinese.

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The main ingredients are dry noodles, the soup is lean meat cooked with pork heart, pork liver.

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Hu Tieu has many other version of the areas

Photo: Internet

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Because Hu Tieu soup is a dish that is spread through many countries, each country will have a way of processing, adding different tastes and features, so there are many types of Hu Tieu.

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We can find all of the types of Hu Tieu in Ho Chi Minh City, each with a different tastes and way of eating for Vietnamese breakfast.

Sticky Rice

Xoi Sticky Rice for Vietnamese breakfast is a cheap, traditional and popular Vietnamese breakfast.

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Sticky rice is very diverse with many flavors, colors, and cooking methods. Hanoian has “xoi xeo”, Ho Chi Minh people like “salty sticky rice”.

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Many people compare Hanoi with sticky rice like the early sunshine of the day or breakfast dishes.

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Because of the shiny yellow color, pure beauty, wrapped in fragrant lotus leaves or dark green banana leaves like wrapping all the tastes of heaven and earth.

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“Xoi” is the fragrant breakfast of Vietnamese

Photo: Internet

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Xoi Xeo

Xoi Xeo for Vietnamese breakfast is the sum of many colors, dark yellow of onion, the golden yellow of sticky rice, light yellow of green beans; blended with the fresh green eyes of the sticky rice.

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Not only attractive by the color but also attractive for the tastes. When opened, the aroma of the onion and the fat of the sausage will immediately pop up on the nose of the person enjoying it.

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To get a true, fragrant traditional sticky rice package, the steps are quite elaborate. Xoi sticky rice is sticky rice but not sticky, eaten when it is hot, it is not sticky, it is not hard to cool.

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The washed rice is soaked in turmeric water to produce golden sticky rice seeds.

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Green beans are what make “xoi xeo” delicious and completely different from other types of sticky rice for breakfast. Picking up the stuff, crushing it well, then grasping the size of a grapefruit tightly.

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Xoi Xeo is popular in Hanoi

Photo: Internet

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Once the sticky rice is finished, the shopkeeper will use a knife to cut into thin slices of beans and drop them straight into a handful of sticky rice. Next, is a teaspoon of fat and oil spread evenly into a ball of sticky rice. Crispy dried onion is also sprinkled on top.

Xoi Man

Saigon Xoi sticky rice is different from Hanoi’s Xoi. Xoi in Ho Chi Minh City for Vietnamese breakfast can be divided into two categories: sweet and salted.

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The most popular sweet sticky rice is Xoi Gac, Xoi Cam (also known as Xoi Tim), coal, bean, durian, and pot sticky rice.

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Each type of sticky rice has its way of adding fried onion, onion fat, grated coconut, or sugar.

Bun Rieu with vegetables

From rice seeds, crabs, and some other ingredients, the Vietnamese have prepared the rice vermicelli dish with a delicious taste that many diners love.

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Crab noodle soup is a popular Vietnamese breakfast that can be found in all parts of Vietnam, from small restaurants to big ones. However, this crab vermicelli dish is not the same everywhere.

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Bun Rieu is cheap and famous in Vietnam

Photo: Internet

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According to each region, the vermicelli dish will also change according to the culture of that region.

About history

Do not know when the vermicelli dish appeared in the North for more than 50 years. And to this day, crab vermicelli has become a traditional dish of Vietnam which is widely known in the country and all over the world.

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Over time, through the process of South advancement and the cultural interference of breakfast in regions, the noodle dish also has a change in both cooking styles, tastes, and vegetables.

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Come to Vietnam, definitely try Bun Rieu!

Photo: Internet

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The simple vermicelli dish is filled with the quintessence of Vietnamese culinary culture, there are also many unique versions. The dish is harmonious from color to flavors, frugal but full of nutrition, simplicity but sophistication.

Bun Cha

Hanoi has over 15 different noodle dishes, but the first thing people mention when remembering about this land is the dish.

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I do not know since when, it is impossible to explain why this simple and rustic dish has such a special position and position in the heart of the people of Ha Thanh.

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Only anyone knows when remembering Hanoi, about a thousand-year-old capital of culture, you can’t help but think about the image of a bowl of vermicelli filled with smoke, fragrant at the corner of the road.

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Bun Cha is a traditional dish of Hanoi people

Photo: Internet

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Bun cha has gone into the cultural lifestyle of the people of Ha Thanh, becoming an indispensable dish for people here.

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Why should you try this cuisine?

Bun cha – a typical breakfast in Vietnam – is a characteristic of culinary quintessence, human, Ha Thanh land.

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There, we can find a little glamor, elegance, sophistication, simplicity, rustic people of the capital.

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Although life has many changes, many Asian and Asian dishes, many delicacies are available everywhere, but for generations, from generation to generation, bun cha has always been the top dish, no can be replaced in the heart of every Hanoian.

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Bun cha exists as a part of the old features, of the fine traditional cultural values ​​of the capital that still exist and are preserved to this day.

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Northern Vietnamese often eat Bun Cha more than Saigonese

Photo: Internet

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Walking around the roads of Hanoi for breakfast, you will be forced to stop by rows of steamed rice vermicelli filled with smoke and fragrant aroma that anyone can not refuse.

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The characteristic scent of charcoal mixed with onion fat and the taste of sizzling grilled meat dissolves in the air, making many people far away from their hometown sobbing whenever they remember about Hanoi.

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The quintessence of this dish lies in the delicate amber-colored dipping fishsauce. Not as strong as the grilled meat noodle in the South, Hanoi bun cha has something much lighter and softer.

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This liquid is prepared under the hands of the people of Ha Thanh, the graceful and elegant people of Ha Thanh, a combination of fishsauce, sugar, vinegar, garlic, and pepper … according to a separate heirloom recipe. , is the soul of this dish.

Mien Cua

The first impression when you see the Mien Cua – a Vietnam breakfast – here is the deliciousness and variety of toppings. Glass noodles are similar to pho bun, but the bar is cooler.

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Mien Cua is full of all the familiar ingredients such as spinach, spring vegetables, the same price of crab, spring rolls, fish cakes, and too many things in a bowl of mixed dish, right?

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Mien Cua is very attractive and easy to enjoy

Photo: Internet

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What makes crab noodles special?

As soon as the crab glass noodles plate is served, you will feel the “wonderful” essence of the scent of the crab and the onion, the light noodles mixed with the freshness of water spinach, vegetables, beans sprouts, and lumpy. Of the sprouting vegetables create a very … mouth-catching feeling.

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Moreover, the rich taste of peanuts and the spring rolls’ toughness make them “happier and happier”. The dish comes with a clear bowl of soup accompanied by the strong scent of crab, the light sweet bar also increases the attractiveness of the plate of vermicelli.

Enjoy a few sips of the soup for breakfast, if you feel like it, you can choose the vermicelli, the taste is not bad at all.

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Banh Cuon

Banh Cuon is a popular Vietnamese breakfast dish. Each region has a different way of eating Banh Cuon. The common feature of them is made from rice flour and steamed; Served with meat, rolls, and fish sauces.

Hanoi’s version

Banh Cuon for breakfast – made of rice – in Hanoi today usually has 3 types, including vegetarian cakes, filled with minced meat, and filled with eggs. Vegetarian rolls have a thin crust, add fragrant non-fragrant onion fat.

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The meat rolls are curled up and full of embracing the minced ear inside. Egg rolls require more complex skills because if the giver does not break the eggs quickly, the taste will be fishy.

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Banh Cuon served with a variety of rolls and vegetable

Photo: Internet

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To coat the meat cake, the quick-hand person scoops the scoop of flours and spreads it evenly on a stretch of cloth, spreads the bottom of the spoon and spreads the flours thinly, and covers the pot.

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Less than a minute is the main dough, the craftsman pulls the thin layer of cake over the cake, spreads minced meat, cooked wood ear in the middle, and rolls.

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With the egg rolls, the worker quickly broke the chicken eggs in the middle, used a thin bamboo stick to fold the cake, and steamed it until it is cooked.

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Hanoi rice rolls for breakfast are best eaten when they are finished. The plate is hot, evaporated, dipped with sweet and sour fish sauces, flavored with Chinese ships, dried onions, and sliced ​​silk rolls.

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Some places to enjoy Hanoi rolls are Ms. Hoanh 66-68 To Hien Thanh, Ba Hanh 16B Tho Xuong, Thanh Van 12 Hang Ga … Average price from 35,000 to 45,000 VND per serving.

How about Saigon’s version

And the Saigon rice roll cake does not seem to be a very formal, thin-thick story. Most shops will coat the cake slightly thicker in the North, and the dough will be more “opaque”.

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Hanoi’s Banh Cuon is different from Ho Chi Minh

Photo: Internet

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According to a shop owner, he made the dough according to the same recipe as the Western people to make the skin of rice paper, that is to burn a piece of lime and crushed betel, a little salt, and then mix it with a water-soaked rice for one night.

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The next day, rinse the rice a few times with clean water to remove the excess lime, grind the rice into flour, sift it with fine flour, add more water and then rinse it to make a pure white roll like cotton, soft, chewy, chewed. long in the mouth.

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Some people like to add flour with dry rice flour according to the secret ratio to make the cake that is flexible, smooth, still soft, and has no sour taste.

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The fish sauces for the rolled cake in Saigon is also different. Remember as in Vu Bang literature.

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Also because there is an “easy” part in the way of baking, filling to side dishes, and also to match the mixture of flavors in the plate, fish sauce is thin-cooked, light, but outstandingly sweet. .

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Even if someone cooks it well, the fish sauce will have the gummy glue of the boiled sugar, drop a little ground chilies, and will float out, red as a challenge.

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Some people like to lightly dab each piece of cha, vegetables, and rolls and then bring it to their mouth; Some people like to try more than the way of eating is to put the chilies in the cup of fish sauce to adjust the spiciness, pour on the plate for all the food submerged in that sauce before eating.

Bun Thang

Although it is impossible to say where Bun Thang comes from, according to the old people, noodles are a great invention of the women who used to turn the leftovers from the Tet tray, especially chicken into an attractive dish – and are a special breakfast in Vietnam.

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It is well known for being delicate, sophisticated, with such difficult topics, but mothers and mothers have cleverly created and added it to make the leftover dish become a dish that thousands of people love.

How to cook

Although the main ingredient is chicken, of course, noodles are not only that. As a result, making a bowl of Vietnamese cuisine requires a lot of ingredients, including chicken, sausage, shrimp, dried radish, omelet, mushrooms, onions, laksa leaves, and of course a little shrimp paste.

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Bun Thang is a specialty of Hanoi people

Photo: Internet

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Because it is a dish that comes from the old hand, the old housewives choose to slice only the ingredients to create uniformity and deliciousness. More than that, chopping up food also makes people feel less bored like looking at the dishes on a high tray, full of decks.

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But the soul of the pot must lie in the pot of broth. Noodles broth is very meticulously processed when thoroughly simmered with chicken bones, pork bones, prawns, or peanut worms.

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Also, when simmered very low, at the same time, continuously skim the foam so that the broth is clear, but the taste is both fragrant and sweet.

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Bun thang bowl – a Vietnamese breakfast – from cooking, processing ingredients to how to place it on the bowl is very sophisticated.

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Maybe with many types of noodles, people just stack the ingredients and fill the broth, but with it, housewives have to separate the ingredients into each corner to make the bowl … beautiful like a picture.

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Then when the broth is poured, the broth must be so skillful that the broth doesn’t break the beautiful overall picture. Bun thang so, even if it is made from excess ingredients, people still crave and enjoy it.

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The bowl of Bun Thang is usually not as filling as the dishes, but it’s gentle and elegant with a moderate amount.

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When eating, the taste of this foods makes people even more surprised, the familiarity of chicken broth, chicken, and sausage becomes strange when there is crunchy dried radish, a little pulp of eggs, and a mild spicy taste of laksa leaves.

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But the most unexpected and most important thing in a bowl of Bun Thang is shrimp sauce, thinking that such a strong sauce will not be able to “eat” with a dish full of beauty and taste like bun thang, but it turns out. That little shrimp sauce makes the bowl of Bun Thang bolder, enhancing the flavors of the dish.

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Sophisticated, delicate, but when eating, bun thang always gives people a sense of satisfaction with delicious food.

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That is the reason that even though people may be bored with the chicken, they feel like they can not eat anymore, they can still deliciously eat all the noodles.

Com Tam

Saigonese people eat broken rice as much as Hanoians eat pho, or maybe more. In the past, this was the dish of the common working people in the southern provinces of Vietnam. Then broken rice followed the people of rural areas to urban areas, participating in the breakfast of workers, students, officials …

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That day, the breakfast dishes – Com Tam – were considered as “poor rice” due to its utilization. the broken grains – a little milky white at the top – and the rice was broken in the milling to cook it into the rice.

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This rice used to be a secondary type of rice, often used for chicken or for people to eat in times of need. But it is the plate – the most quintessential seed of the rice grain – that makes up the fragrance of this specialty.

Com Tam is popular in the South of Vietnam

Photo: Internet

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Talking about broken rice, also talking about Saigon people’s habits of eating plate. In about 1945, writer Son Nam wrote: “Rice, in the beginning, was the initiative of the Hainan people, to be a chef for the Europeans, to apply for the popular people.”

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Perhaps from that origin, Saigon rice and dishes always have to go with the same set of utensils as European cuisine.

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Today, the plate rice shops still display spoons and forks, but because the Central and the North are not used to using a fork, the rice shops in the Central and North often have extra chopsticks to use.

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The true Ho Chi Minh City eater believes that there are only 3 “allowed” things to be sold with broken rice: ribs, skin rolls, and pork rolls.

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Later, many migrants came, but broken rice was also enriched with strange dishes such as sausage, char siu, fried eggs, sausage, duck meat, or even charred shrimp. burn gold and add 10 thousand to the bill.

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The fish sauce of Ho Chi Minh broken rice is usually available in acacia, placed on a wooden table, has a small patch available for anyone to eat, to scoop, fill, and a jar of minced chilies to edge.

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Chan has sauce (fish or soy sauce) on his plate and slowly feels the delicious taste in each grain of rice and accompanying dishes, seeing all the essence of this dish. It’s just fish sauce and sugar, but it’s not easy to make a delicious cup of fish sauce.

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Many people who love broken rice in Saigon choose their favorite restaurant just because each other has delicious fish sauce.

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In addition, chao is also a popular breakfast dish of Vietnamese people. This dish is served with quail eggs, ground pork, seafood. There are many ways to prepare chao.

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Hopefully you will have a great experience when visiting Vietnam and not forget to enjoy the unique Vietnamese breakfast dishes.

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