Popular breakfast in Vietnam (Part 2)

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There are numerous things to do and explore when coming to Vietnam. One of the interesting experiences is enjoying Vietnamese cuisine. Below is the top dishes for breakfast in Vietnam.

>> Popular breakfast in Vietnam (Part 1)

Banh Mi (Vietnamese Bread)

Banh Mi has its origin from France during the colonial period in Vietnam in the late 1800’s. Since then, French eating behaviour has been strongly affecting Vietnamese gastronomy, including bread for breakfast. Goose’s liver paste should be the best crepe for bread when this food was first introduced. Gradually, Vietnamese bakers has innovated more variables of crepe to create a unique type of bread in Vietnam, which are uncooked vegetables, shrimp, sausage, pig’s liver paste eaten with tomato or chili sauce. Recently, Vietnam has adopted Donner Kebab bread from Turkey, which is highly appreciated by its civilians.

Banh Cuon (Rice Flour Steamed Rolls)

Rice seems to be the mother of many Vietnamese delicious foods, yet, another specialty made of rice flour: Banh Cuon. Banh Cuon is covered by a thin, wide sheet of steamed rice flour and its core filled with seasoned ground pork, and minced wood ear mushroom. Banh cuon is usually served with Cha Que and special dipping sauce named “nước chấm” made only for Banh Cuon. In the past, the dipping sauce was added some drops of Ca Cuong’s oil for the perfect flavor. Nowadays, although ones can still taste Ca Cuong’s oil, it is getting scarce and much more expensive.

Banh Cuon (via bepgiadinh)

Cháo (Congee/Porridge)

Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner. Cháo is very to cook since almost every electronic rice-cooker has porridge cooking function. Although it is considered as the poor’s food, Cháo could be much fancier when cooked with a variety of meats. To illustrate, Chao Ga is chao boiled with a whole chicken with bones to get the tastiest broth. Other varieties of Cháo such as Cháo Vịt (porridge with duck); Cháo Lươn (porridge with eel) and Cháo Cá (porridge with fish), are cooked with the same method.

Trứng Vịt Lộn (Balut)

Trứng Vịt Lộn is actually duck’s embryo still laying in its shell going through fertilization process and then boiled in steamy heat. Due to this characteristic and its appearance, this dish is listed among the most …”err” food for Western visitors. However, if ones can manage your fear to taste it one time, you may find it thousand times more delicious than normal chicken egg as well as a huge amount of protein good for your heart. In Vietnam, Trứng Vịt Lộn is favored by most people and appears in every breakfast stalls.

Trung vit lon (via youtube)

Vietnamese’s ‘banh’

In this section we won’t discuss about an individual type of food but dozens of them. The reason for it is Vietnam food offers too many breakfast cakes and each of them is as popular and tasty as one another. Some most common cakes can be named as Bánh Chưng Rán, Bánh Giò, Bánh Khúc, Bánh Rán, Bánh Nếp, Bánh Tẻ, Bánh Đúc, Bánh Dày or Bánh Bao. There are still many more Vietnamese traditional cakes can be used for breakfast which may cost a whole essay to list out not to mention trying all of them. These are often savoury and easy to pack (like mochi in Japan) and often stuffed with mung beans. You can find them in many street food stalls and from the ladies wandering the streets with a pile of Banh on their shoulder.

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