Captivating Vietnamese Cuisine

In an effort to remain spontaneous, I made the decision to conduct very little research before making the solo move to Vietnam. I knew which city I wanted to live in and I had gathered the necessary documents to obtain a job teaching English, but I was intent on making the rest a thrilling and unstructured adventure.

The one thing I was certain of, however, was that Vietnamese food offered unparalleled flavours, and I was eager to delve into the enchanting world of authentic Asian cuisine.

Those familiar with the illustrious Vietnamese cuisine will undoubtedly recognize staple dishes like phở, bánh xèo, bánh mì, and bún chả. Often served roadside while patrons sit atop tiny plastic chairs, these dishes are a must-have for any tourist looking to get the real taste of Vietnam.

Acting as a soup-like dish, phở (pronounced like FUH) could be described as a broth with rice noodles, meat (I usually ordered beef), and herbs. With an accompanying platter of garnishes, bean sprouts, hot sauces, and garlic, phở is a versatile dish that is enjoyed at all times of the day.

For the way it sizzles on a hot pan, bánh xèo (BUN SAY-OH) is often referred to as a Vietnamese crepe. The outer shell is made with rice flour, water, and turmeric (responsible for its yellow tinge), while the inside is filled with items like bean sprouts, shrimp, mung beans, and shallots.

I first learned to eat this dish by breaking off a piece of bánh xèo, wrapping it in rice paper with a leaf of lettuce, dipping it in a meat sauce, and eating it like a taco.

Bánh mì (BUN MEE), probably the most Western-recognized Vietnamese dish, can be likened to a sandwich or sub. The word bánh mì actually refers to the bread, which is often a short, airy and crispy baguette.

Inspired by the French colonial legacy that began in Vietnam in 1887, bánh mì features liver pâté, sliced carrots and cucumbers, pork belly or sausage, chili, soy sauce, and is garnished with cilantro.

With many roadside food stalls offering the tasty dish, I could often be seen pulling up on my motorbike before my early morning classes, where I was provided with a hot and ready bánh mì within minutes.

Making international news when the late Anthony Bourdain and Barack Obama famously ate bún chả (BOON CHAA) together at a restaurant in Hanoi, it’s a no brainer why they chose this revered and palatable delight.

Bún chả is a distinctive dish that patrons are meant to assemble themselves. Provided with a plate of vermicelli noodles, a bowl of fish sauce, a plate of fresh herbs, sliced carrot, garlic, lime wedges, and lettuce leaves, in addition to a heaping plate of spring rolls and meatballs, I often topped off this delightful dish with generous squirts of tantalizing pickled soybean sauce.

Although the aforementioned dishes remind me of great times eating delicious genuine Vietnamese cuisine, I would be remiss not to mention my all-time favourite meal- mì quảng (ME KWONG).

A complex and tasty dish made with rice noodles, pork or chicken broth, an assortment of fresh veggies and herbs like bean sprouts, mint leaves, and lettuce, with your choice of meat (shrimp, beef, or chicken), topped with peanuts and shallots, and often accompanied with sesame rice crackers and other sauces, mì quảng offers a unique medley of irresistible flavours.

My love for mì quảng extends beyond just a hearty and reliable dish.

During the summer of 2020, I participated in a special summer school program prepared by my company offering English lessons to students from rural cities. Supplementing my usual nights and weekend work with weekday, daytime classes, working so many extra hours meant I had even less time to prepare meals and sort out my personal life.

Luckily, a convenient one-minute walk from my apartment resided a hole-in-the-wall restaurant. As is common in Vietnam, this small shop landed just off of the road, with only a tin roof keeping away the sun and rain.

Run by a middle-aged woman often sporting pyjama-wear and her young daughter, we were easily able to get passed our language barrier as we communicated with pointing and smiles. We got to know each other well, and in no time, I was able to simply walk inside, and my usual order was quickly placed on the table in front of me.

Many dishes in Vietnam are easily transportable with plastic bags, so, on days when I was too busy to prepare food, I simply picked up a few bags of pre-made mì quảng that I could snack on in between my hectic schedule of classes.

Offering sustenance in addition to flavour, I was able to manage my day and control my pangs of hunger living off of solely bags of mì quảng.

This dish will always remind me of the resilience of Vietnamese culture, while the experience reveals an accurate portrayal of the kindness of Vietnamese people.

Having since returned home to Canada, I have worked hard to recreate and expose my family to these succulent and filling dishes. Although I have intentions of returning to Vietnam one day, I am thankful that I am able to continue enjoying my absolute favourite meals from the comfort of my home.

After reading this, I hope that your mouth is watering just as much as mine, and I encourage you to seek a Vietnamese restaurant in your area or take on the more daunting task of recreating one of these dishes at home!

Happy cooking!

**All of the aforementioned dishes vary in ingredients and recipe style regionally, but these were my personal experiences in the 1.5 years I lived in Saigon and 1.5 years in Da Nang, Vietnam**