It is true that the whole country of Vietnam runs on pho and it has become a national obsession in the capital city; it is also a not-to-miss in any Hoian food tours. However, the Vietnamese have come up with a lesser-known to foreigners yet more popular among locals bun. In fact, as travelers usually associate Italy with pizza or pasta; ask a Vietnamese citizen which food they think of when mentioning Hanoi, one answer that always comes up is bun. Here is a list of some suggestions to enrich your experience with Hanoi cuisine: Bun rieu Nothing can rival bun rieu cua on the simplicity, popularity, and suitability for a Vietnam food tour(Vietnam foods---->https://www.hellovietnam.com/tour/hanoi-foodie-tour-116.html). Like other noodle soup fares in Vietnam, bun rieu cua is built from the bowl up. A handful of blanched vermicelli noodle is ladled with steaming hot paddy crab stock. Bun rieu cua cannot be complete without a handful of herbs laid aside. Some herbs that usually go with bun rieu cua are Vietnamese balm, coriander, helancha, and banana stem. Salt and chili but not pepper are used to add some more flavors to the bowl. Slurp the broth of bun rieu cua and you will see how Vietnamese cuisine highly regards the balance among the spices. The savory taste comes from crab butter and the tart-sweet flavor is contributed by tomato wedges. For the most authentic and deep sourness, experienced cooks usually use fermented cooked rice or wine vinegar instead of qua doc (Garcinia multiflora fruit), star fruit, or tamarind. Bun cha The smoke from char-grilling bun cha is arguably the only type of pollution that can make you feel hungry. Despite the popularity and convenience of electric ovens, the technique of char-grilling bun cha is still thriving. The answer to the question here is that coal will add the essential smoky flavor to dish. When it comes to bun cha meat, you can choose either pork patties or pork belly strips, or both. They are bathed in the dipping sauce to absorb the flavors. Bun cha’s quality relies on the dipping sauce and the meat. Again, it’s all about the balance. There is no fix ratio for the sauce but the strict rule here is no flavor is the dominant. The greens are there to make a contrast to the meat. Bun thang Bun thang used to be unaffordable for most people in Hanoi.A standard bowl of bun thang consists of vermicelli noodles bathed in a warmly-spiced base, a suitable dish for cold nights. Unlike other bun dishes, bun thang meat topping is diverse and plentiful. Omelette eggs and gio lua sliced into threads, shred chicken and prawn are arranged into section on the noodle to make sure the bowl is beautifully presented. Vietnamese coriander, spring onion, and chopped coriander are on top to add some green color to the blend and balance it out. The two last spices are belostomatidae essence and mam tom (fermented shrimp paste). Mam tom by itself emits a pungent smell that can drive most of first-time diners away, but when dissolved into bun thang’s stock, the smell totally disappears. Bun oc Oc is the main ingredients of this dish and is the type of snail that inhabits ponds and paddy fields. The base of bun oc is not much different from that of bun rieu cua; tart-sweetness is imparted by tomato wedges, sourness is from wine vinegar and mam tom adds an indefinable depth of flavor. In Vietnam, it is very important that the food is beautifully presented. A handful of spring onion and herbs in contrast with the redness from tomato is accompanied by turmeric stained tofu cubes. As tofu tastes absolutely bland, it absorbs the flavorful broth like a sponge. Oc nhoi (a large edible snail) and escargot are used frequently in bun oc, black snail is used too when the those two become too expensive or rare. You can see anything at "Việt Nam" in hellovietnam company: hellovietnam.com <===Website!
