5 delicious Northern Vietnamese dishes you might not know
Pork patties served with rice vermicelli, fried marinated mudfish wrapped in banana leaves and fish noodle soup are among treats served in cooler north
When people speak of Vietnamese cuisine, two popular street foods often come to mind – pho, a soup featuring broth, rice noodles, a few herbs and some beef or chicken – and banh mi, a baguette cut lengthwise and filled with savoury ingredients.
Traditional Vietnamese recipes often use lemongrass, ginger, mint, coriander, cinnamon, chilli and lime and basil and are known for their use of fresh ingredients.
The shape and geology of the country – stretching 1,650km (1,025 miles) from north to south, like a distorted letter “s” with a thin centre and bulbous ends – means there are three distinct areas, each with its own culinary specialities.
The climate in the north of the country is cooler, which has restricted the growth and use of spices, so food served there is often not as spicy as in other areas.
The long, thin, mountainous central area which grows numerous spice crops, is known for its spicy cuisine, while the warm, fertile southern region, with its long stretches of coastline, means seafood is a staple food, served alongside a wide variety of vegetables and fruit – including numerous dishes made with coconut milk.
Here are five dishes from northern Vietnam that you might not know about.
Bun cha