VN nominates 15 dishes for Asian record

Pho (noodle soup) consists of flat rice noodles in a light, meat-based broth. The dish is usually accompanied by basil, lime, chili, and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus are highly contagious; pho usually becomes an instant favorite for anyone visiting Vietnam.

Hanoi grilled pork with noodles (Bun cha) is thought to be originated from Hanoi. Bun cha is served with a plate of white rice noodle (bún) and herbs in a steamy broth. There are a couple of 'secrets' to a good Bun cha most important is the fish sauce.

La Vong fired fish is an elegant dish. In the middle of the table, there is a coal cooking hearth. On the cooker, there is a small pan that is not too hollow so that oil can not be shoot out and not too deep so that the eaters around the table can contemplate a mild clear yellow of bubbling oil; crispy and silky yellow of the fried fish is delicious. Fish for fried fish must be hemibagrus without tiny bone and with very delicious meat.

Hanoi Vermicelli and Chicken soup (Bun Thang) is special because of its expertise and sophisticated cooking process. It is said that “thang” means soup make from chicken and pig bones. Prawn is then added to the boiling soup. All of ingredients mentioned above make a very delicious soup. When serving, the cook adds vermicelli into the bowl first, then thin fried egg threads, lean pork paste threads, chicken torn to pieces, fluffy pemmican, cured radish, persicaria and onion.

Ninh Binh burned rice (cơm cháy) is made of unburned rice which is flatted into a flat round. After drying, the flat round unburned rice is fried in boiling vegetable oil until crispy before being broken into small pieces and transferred to a bowl.

Eel cassava vermicelli of Nghe An central province

Originated from Huế , Hue beef noodle soup is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chilli oil is added later during the cooking process.

Quang noodle is the popular country dish in Hoi An and Quang Nam. The noodle is yellow or white in color and made from rice flour. It is mixed with shrimp, pork and vegetables, and topped with grilled rice paper and spices.

Dry beef noodle soup of Gia Lai Province, is totally different from the usual type of noodle, dry noodle is very special, small fibers, hunting, a bit long, so that when it is mixed up without being crushed.

Trang Bang rice spaghetti with shrimp, crab or meat comes from the southern province of Tay Ninh

Vung Tau Khot cake comes from Vung Tau southern city. This is a strong folksy specialty of the marine origin - Vung Tau. With a very unique flavor along with main materials is rice flour mingled with greasy coconut, fresh shrimps.

Sai Gon fresh spring rolls are famous in Saigon, but the most specialized are Goi Cuon, the fresh spring rolls combining sliced cold shrimp, mint leaves, cold vermicelli noodles, and rice paper that is dipped in fish sauce.

Broken rice (Com tam) is different from the normal rice dishes that people find on the street in that the rice that is served is broken rice. When rice is transported and processed, some of the grains break; the broken grains are separated from the normal grains and sold separately.

Cong cake in Soc Trang is famous for many delicious dishes. It is a typical delicacy of the southern culinary arts. The cake is made of special rice flour, green beans, fresh shrimps and other ingredients. One can enjoy this dish with Phu Quoc fish sauce, and lettuce and basil because the greens and herbs delicately mask the cake’s oiliness.