Pho

Michelin Guide affirms that Pho is the most famous specialty of Vietnam in the world. A bowl of pho is combine of soft rice noodles, tender meet (beef or chicken), a little onion and a fragrant broth.

“To truly appreciate its essence, first savour the broth before adding any vegetables or condiments,” the guide recommends.

The next specialties introduced are banh cuon, Hanoi bun cha, banh mi, banh xeo, and crab soup.

Banh cuon (steamed rice rolls) is made from rice flour, steamed in water then rolled with minced pork, wood-ear mushrooms, shiitake mushrooms, and chopped green onions.

Bun cha

Bun cha (grilled pork with rice vermicelli) has three main components. These are a bowl of grilled sliced pork or minced pork, dipping in sauce and vegetables; a plate of rice vermicelli; a basket of fresh herbs including perilla leaves, coriander, and lettuce.

The guide shows the way to enjoy bun cha as follows: picking up some vermicelli and dipping it in a bowl of sweet and sour fish sauce filled with grilled pieces of grilled pork over cooked charcoal, adding raw vegetables, then to feel the mixed of savoury, sour, spicy, and sweet.

Banh mi is introduced as a street food that visitors can find everywhere in Vietnam.

“The key to crafting a perfect banh mi lies in the meticulous preparation: the bread must be toasted to a crisp, golden hue, and then delicately opened, spread with pâté, filled with an array of meats, and topped with a tantalising sauce,” Michelin Guide revealed.

Banh xeo (crispy Vietnamese crêpe) is fried pancake with a mixture of rice flour, water, and turmeric powder. The filling typically features a combination of pork belly, shrimp, and green beans. The pancake is wrapped in lettuce along with herbs. When eating, dipping the roll into a delightful sweet and sour fish sauce.

Banh canh cua referring to crab soup, the culinary guide notes that this is a popular dish with Southern people, especially on rainy or cold days.  The guide informed that the chewy texture of the noodles, the sweet and velvety essence of the broth, and the captivating aroma of the crab meat all intertwine harmoniously, creating an irresistible and enticing culinary experience.

The last specialty Michelin Guide mentioned is Oc (snails). Diners should visit the popular snail vendors of Vietnam, with a rich menu of seafood such as clams, oysters, mussels, shrimp… Diners are revealed that boiled snails with lemongrass and chili are the simplest and most delicious dishes. A toothpick is used to poke the snails out to dunk in a spicy dipping sauce.

The key to creating a delicious boiled snail dish is the salty dipping sauce from fish sauce, spicy nuances of ginger, the spiciness of lemongrass, garlic, and minced chili…

However, the culinary guide also encourages visitors to try more diverse versions such as snails fried with salted egg sauce, grilled with onion fat or green pepper, fried with lemongrass and chili or fried with coconut… These inventive variations offer a unique and creamy twist to the traditional version, enhancing the overall enjoyment.

Today, MICHELIN Guide Ha Noi and Ho Chi Minh City selection will be released, remarking the first time in the Guide’s history, the MICHELIN inspectors will evaluate quality restaurants in Vietnam’s two largest cities.

“With a fascinating food heritage and history, distinctive and unique flavours, iconic recipes and well-known delicacies, Vietnamese cuisine has carved its way to popularity around the world. Supported by locals where eating out has always been a true way a life, as well as by talented restaurateurs, Ha Noi and Ho Chi Minh City are two gourmet gems that deserve to be fully celebrated,” said Gwendal Poullennec, International Director of the MICHELIN Guide.

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