Central Vietnamese

Labelled the most colourful cuisine of the three regions, the food here dates back to the ancient kingdom of Champa. Influenced by the imperial past, meals are often more lavish than those of the North and the South.

Bun Bo Hue: This popular soup rice vermicelli dish has beef as its main ingredient. Additional ones include oxtail, pork and cubes of congealed pig blood resembling gelatin. Mung bean sprouts, limes, raw onions and leaves can be added to taste.

Com Hen: This tasty rice dish is topped with clams, peanuts, sesame seeds, crispy noodles, basil, pig's skin and greens. A bowl of hot clam broth accompanies the dish. Mix well before you tuck in.

Banh Khoai: These small pancakes pack a flavourful punch and are beautifully crisp, which offsets the juicy goodness inside. They come filled with mung beans, whole shrimp and pork.

Banh Beo: This small steamed rice cake features a dimple in the centre that is filled with savoury ingredients including shrimp, scallions, mung bean paste, shallots and fish sauce.

Banh Nam: Often served in banana leaf, banh nam is soft and rectangular shaped. Inside is ground pork, shrimp, and wood ear mushrooms. It can be served with fish sauce.

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