Vietnamese kitchens are more than mere culinary paradises - they also hold great cultural value and embody laws and holy ideals, such as being considered rude if someone steps over or steps on the cooking fire.
Pho is excellent here and they offer several vegetarian-friendly dishes. Furthermore, there is an impressive wine selection including Wild Horse Chardonnay, Meiomi Pinot Noir and Hidden Crush Cabernet Sauvignon - offering something for every palette and every budget!
Pho
Pho is an aromatic and filling Vietnamese soup originally popular throughout Vietnam and later spread overseas by refugees after World War II. Packed full of essential vitamins and minerals that strengthen bones while remaining low in calories and fat content, pho is sure to satisfy.
Cooked rice noodles are added to a bowl, followed by raw beef slices which will be cooked by the hot broth upon contact with it. Hoisin sauce and Sriracha condiments can then be drizzled or doused over the meat to add both flavor and a spicy punch of heat to this tasty treat.
As the popularity of pho continues to expand outside Vietnam, more restaurants are experimenting with different variations of this dish. You can now find it served with fish, shrimp, chicken and even vegetables; chicken pho is especially sought-after due to not containing as much high-cholesterol beef.
Banh Xeo
Banh xeo is an irresistibly delicious hands-on food that makes for a tasty whole-meal experience. These Vietnamese crepes can be filled with shrimp and pork as well as mung beans, onion and bean sprouts for maximum crowd pleasing effect - they make the perfect late night snack and can even be prepared ahead of time!
"Banh xeo" is an onomatopoeic term, taking its name from the distinctive sizzling sound produced when batter hits pan. Resting time allows batter to hydrate, develop flavor and starch activation and increase consistency.
To create banh xeo, remove the batter from the refrigerator and heat an 8-inch cast iron or nonstick skillet over medium high heat. Ladle in approximately 1/3 cup of batter using a swirling motion; once coated evenly spread 1/4 cup of beansprouts across top as you drizzle 2 teaspoons of vegetable oil - and cook until edges start pulling away from pan walls with golden-brown color and small charred bits visible; this should take 5-6 minutes.
Cha Gio
These delicate Vietnamese spring rolls, commonly referred to as nem ran (in northern Vietnam) or cha gio (south Vietnam), are filled with seasoned ground meat, cellophane noodles, wood ear mushrooms and crunchy vegetables before being wrapped in rice paper and deep-fried. When served as part of Tet - Vietnam's Lunar New Year festival - celebrations, nuoc cham is typically used as an appetizer sauce or as an additional course in multi-course feasts.
To ensure an authentic cha gio experience, choose thinner rice paper wrappers over thick pasta-ish lumpia/spring roll wrappers commonly sold at American grocery stores. Bean thread vermicelli noodles (not equivalent) also add authenticity without becoming overly soggy or too mushy.
Home and professional chefs alike often debate how best to prepare cha gio, including ways to avoid it bursting open while maintaining soft yet tasty fillings. Adding partially rehydrated glass noodles can help address moisture concerns since these noodles absorb and release water during their preparation process.
Hu Tieu
Hu Tieu is the ultimate customizable Vietnamese noodle dish. While Pho is more common in North Vietnam, Hu Tieu can be found all across Southern (Saigon) Vietnam. There are various variations and recipes for Hu Tieu across each region, taking advantage of local ingredients to craft an irresistibly tasty combination of Vietnamese, Chinese and Cambodian cuisine.
Hu tiu features a rich broth made of pork bones, dried squid and shrimp. Noodle options may include transparent rice varieties, chewy tapioca noodles or thin Chinese egg noodles; toppings could include slices of pork liver, sauteed ground pork, quail eggs, fried shallots and garlic or poached shrimp for maximum enjoyment!
This dish can be served either as a soup or dry noodles (hu tiu kho). It was even featured on Master Chef US where Gordon Ramsay noted it as one of his favorite dishes! In addition, it makes an ideal breakfast item and comfort food when sick.
