VOV.VN - The famous and long-standing travel magazine Condé Nast Traveller has named the 10 top plant-based dishes to try in the Vietnamese capital, including banana blossom salad and tapioca coconut pudding.
Đậu sốt cà chua (stir-fried tofu in tomato sauce) is a dish that evokes childhood memories in most Vietnamese homes. The deep-fried tofu is left marinated in a silky homemade tomato sauce and is both comforting and flavourful. It is best enjoyed with a bowl of steamed rice, which perfectly soaks in the various textures and flavours.
Rau muống xào tỏi (stir-fried water spinach with garlic) is a favourite among the numerous delicacies of Hanoi. The dish showcases the sublime combination of fresh water spinach, garlic, and various seasonings.
Nộm hoa chuối (banana blossom salad) is a salad that brings together tender layers of banana flower with a tangy dressing, resulting in a symphony of flavours for the eater to enjoy. As the salad is assembled, the banana flower takes centre stage and is then surrounded by an array of fresh produce, including bean sprouts, green papaya, carrots, and coriander, as wel as infusing the dish with refreshing aromas.
Chè chuối (tapioca coconut pudding with banana) is a blend of ripe bananas, chewy tapioca pearls, rich coconut milk, and a touch of aromatic pandan leaves. It’s a warm dish that is perfect to enjoy on a breezy day in Hanoi.
Nộm đu đủ xoài xanh (green papaya & mango salad) combines raw, green papaya, and ripe mangoes. The julienned green papaya provides a crunch and tang to the salad, while the juicy ripe mangoes contribute to the rich sweetness of the dish. The salad is often adorned with an array of aromatic herbs such as cilantro and mint, which serve to infuse the dish with a delightful fragrance. The dish is a celebration of the nation’s depth of fresh ingredients.
Bún chả chay (soupy noodle bowl) has evolved to be just as delicious for the vegetarian palate. Aromatic and flavourful, the soupy vegetable broth is poured over a bed of vermicelli noodles and herbs and then served with a side dish of sweet and sour sauce.
Bánh xèo (rice flour pancake) is made using a blend of rice flour, turmeric, and coconut milk. The pancake is traditionally cooked in a large skillet, sizzling, and crackling as it hits the hot oil, the sounds add to the anticipation. It’s then topped with aromatic herbs like mint and perilla leaves.
Xoi (sticky rice) is a staple enjoyed throughout the country for breakfast, lunch, or as a snack. The main ingredient of this dish is glutinous rice which boasts a sticky and slightly chewy texture.
Bánh trôi (floating glutinous rice dumplings) is made used glutinous rice before being filled with black sesame paste and shredded coconut with ginger. They are then formed into small balls, typically about the size of a marble. Each dumpling is then boiled before being doused in a hot ginger-infused syrup.
Cà phê sữa dá (Vietnamese iced coffee) is the addition of condensed milk to coffee. This sweet and creamy component adds a luscious texture and a touch of indulgence to the drink. As the coffee is poured into a glass of ice, the condensed milk then melds with the rich brew to create a harmonious blend of bitter and sweet notes.
Từ khóa: Condé Nast Traveller, vegetarian dishes, Hanoi vegetarian dishes, banana blossom salad, tapioca coconut pudding, Vietnamese iced coffee
Tăng cường giao lưu văn hoá Việt Nam – Lào
Từ khóa: Condé Nast Traveller, vegetarian dishes, Hanoi vegetarian dishes, banana blossom salad, tapioca coconut pudding, Vietnamese iced coffee
Thể loại: Văn hóa - Giải trí
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