1. Phó (Vietnamese noodle soup) : Pho is synonymous with Vietnamese food from streetside to haute cuisine restaurants. Pho generally comes as Beef (Pho Bo) or chicken (Pho Ga) served in coinciding broth over flat rice noodles and flavourings of herbs. Optional garnish of sliced red chillies, squeeze of lime, bean sprouts, holy basil and cilantro.
2. Goi Cuon ( Summer Rolls): Traditionally tightly wrapped in a thin rice paper and include ingredients of vermicelli (rice) noodles, fresh herbs, and choice of meat (fresh prawns please). While sauces vary a phenomenal favourite is the peanut sauce.
3. Bun Bo Nam Bo: (Beef on Rice Noodles): Tender slivers of grilled, sliced beef on a bed of fresh vermicelli noodles topped with peanuts and fresh Vietnamese herbs.
4. Xoi Ga: (Chicken on Sticky Rice) : Vietnamese sticky rice is served as the main course Xoi Ga or Chicken Rice one of the more common treats. A hearty serving of sticky rice topped with tender strips of chicken, a handful of fresh Vietnamese herbs and more than often crispy shallots.
5. Ca Kho To (Caramelized Fish in Clay Pot): The fish develops a sweet-savory gooeyness from the sugar and fish sauce over the course of the long braise.
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| Phó |
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| Goi Cuon |
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| Bun Bo Nam Bo |
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| Xoi Ga |
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| Ca Kho To |
--Raja Mitra
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