Regional Cuisine

A more intense and authentic regional variation of Bánh Tráng Trộn, featuring the pungent and savory flavor of fermented shrimp paste (mắm ruốc), a beloved ingredient in Central Vietnamese cuisine.

Dried rice paper sheets (Bánh tráng phơi sương) · Fermented shrimp paste (Mắm ruốc) · Dried shrimp · Fried shallots

A regional variation of Bánh Khọt, incorporating the subtle sweetness and texture of mashed mung beans alongside shrimp and scallions.

Rice flour · Coconut milk · Turmeric powder · Salt

A regional variation of Vịt Xào Lăn from the Mekong Delta, often incorporating more fresh herbs and sometimes a touch of sweetness from palm sugar, reflecting the region's agricultural abundance.

Duck thigh meat · Coconut milk · Lemongrass · Garlic

A regional variation of Vịt Nấu Chao from the Mekong Delta, often incorporating coconut milk for a richer, creamier broth and sometimes including other root vegetables like sweet potato or cassava alongside taro.

Duck · Fermented Bean Curd (Chao) · Taro Root · Sweet Potato

A regional variation of Bò Xào Sả Ớt from Central Vietnam, often characterized by a slightly more intense spice level and sometimes incorporating ingredients like turmeric for color and subtle flavor. This version emphasizes the aromatic lemongrass and chili with a touch of sweetness.

Beef sirloin or flank steak · Lemongrass stalks · Thai chilies · Garlic cloves

A regional variation from Hue, often featuring a richer, spicier broth and sometimes incorporating ingredients like annatto oil for color and a distinct aroma. This version focuses on the characteristic flavor profile.

Pork hock · Dried bamboo shoots · Fish sauce · Shallots

A regional variation from the Hue region, this sour clam soup often incorporates a touch more spice and uses specific local ingredients for a deeper, more complex flavor profile.

Fresh clams · Tomatoes · Pineapple · Tamarind paste

A regional variation of the sour fish soup from the Mekong Delta, often incorporating a wider array of fresh herbs and sometimes a touch of sweetness from ingredients like young coconut water or a hint of tamarind for a more complex sourness.

Firm white fish fillets (e.g., catfish, tilapia) · Pickled bamboo shoots (măng chua) · Tomatoes · Pineapple

A regional variation of Canh Chua Cá Lóc from the Mekong Delta, characterized by a richer broth and the inclusion of specific regional vegetables and aromatics like lotus root and bamboo shoots, offering a more complex flavor profile.

Snakehead fish · Tamarind paste · Lotus root · Bamboo shoots (sliced)

A regional variation from Central Vietnam, this version incorporates turmeric for color and a subtle earthy flavor, along with fresh dill and scallions, offering a slightly different aromatic profile to the classic foil-grilled mackerel.

Mackerel fillets · Turmeric powder · Fresh dill · Scallions

A regional variation of Cá Kho Tộ from the Mekong Delta, featuring a bolder flavor profile with added spice from fresh chilies and a touch of sweetness from coconut water, often using local river fish.

Firm river fish fillets (e.g., snakehead or catfish) · Shallots, minced · Garlic, minced · Fresh red chilies, sliced

A regional variation from Hue, this version incorporates a touch of sweetness and spice, often using a specific type of salted fish and incorporating ingredients like pineapple or chili for a unique flavor profile.

Jasmine rice, cooked and chilled · Salted fish (e.g., fermented anchovy or mackerel), diced · Eggs · Garlic, minced

A regional variation of Cháo Lòng from Central Vietnam, often characterized by a slightly clearer broth and a more pronounced use of turmeric and chili for color and heat. May include different types of offal or additions like blood pudding.

Jasmine rice · Pork liver · Pork heart · Pork blood pudding (tiết canh)

A regional variation inspired by Central Vietnamese flavors, featuring a slightly different batter and a filling that includes ground pork and a touch of shrimp paste for a deeper umami flavor.

Rice flour · Tapioca starch · Water · Salt