The Specialities in The South of Vietnam

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Southern cuisine relies heavily on sugar, spices, herbs and fresh vegetables. The preparation is simple with cooking techniques borrowed from neighboring Cambodia, China and Thailand. Try some of these highlights.

Banh Xeo

These savoury pancakes are made of flour, egg and salt then fried. They come stuffed with pork, vegetables and prawns with a side of herbs and fish sauce. Wrap each morsel in lettuce and dip.

Bun Mam

Bun Mam is a vermicelli noodle soup with everything but the kitchen sink thrown in, including shrimp paste, aubergine, squid and more.

Canh Chua Ca Loc

This sweet and sour fish soup is a visual feast with red, green and white vegetables mixed in a dark broth. Made with Mekong fish, pineapple, tomatoes and orkra, the broth has a slight tamarind flavour.

Hu Tieu

Hu Tieu consists of long, thin rice noodles served with ground pork, shrimp and fish. There are common elements, such as celery and sauteed garlic to maintain the distinctive bite, but the recipe changes from place to place.

Bun Thit Nuong

A fresh and simple dish, Bun Thit Nuong is made of mermicelli noodles topped with greenery, peanuts, cucumber and grilled pork. Most servings come with a fried spring roll.

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