Vietnamese
Tien Nguyen, co-founder of Banh Banh (banhbanh.com) in South London guides us through the key dishes in Vietnamese cuisine
Pho (prono-unced ‘fuh’ not ‘foe’) Vietnam’s national dish. A noodle soup served with beansprouts and a range of herbs, pho is traditionally made with a stock of beef bones, star anise, ginger, onion, cloves and cinnamon, slowly simmered for at least four hours. It’s topped with slices of beef brisket and rare fillet, and served with condiments like fish sauce, chillies and limes.
Bún cho A cold vermicelli noodle dish, bun cha is usually topped with grilled pork patties, plenty of herbs and a nuoc cham (see below).
Nuoc cham Sweet, salty, sour and hot, this is an essential dipping sauce that accompanies pretty much everything you eat. Made with limes, chilies, garlic, fish sauce and sugar. Bánh mì Nothing demonstrates the French influence on Vietnam more than this dish – a baguette with a Vietnamese twist. The baguettes you find in Vietnam are lighter and crispier than the ones you find in Europe as they’re made with half rice and half wheat flour, rather than all wheat flour. This breakfast staple is filled with pork pâté, coriander, spring onions, pickled carrots and chilli.
Bánh xèo A sizzling crêpe made with rice flour and turmeric, it’s filled with thin slices of prawns, pork and beansprouts.
Kem flan Vietnam’s take on a crème caramel. Instead of a plain caramel, we make a coffee one. Most homes in Vietnam don’t have ovens, so these go in a large steamer which creates the distinctive little bubbles you’ll see in this wobbly dessert.