Che lam dish originates from a sacred belief of the Vietnamese people - Photo: Taste Atlas
Lam tea
According to some ancient beliefs, this dish comes from people's devotion to Buddha.
However, there is still some other information that this dish was prepared for the convenience of soldiers to bring to battle, or was a gift for people to offer to the king.
For Vietnamese people, this is a traditional dish that Vietnamese people often encounter during holidays, especially Tet.
Che lam is made from roasted sticky rice, ground into powder before being mixed with peanuts, ginger, molasses or sugar.
The maker needs to make sure to stir continuously until the mixture becomes a soft dough, then roll it out and coat it with rice flour.
According to Taste Atlas, the dish is ideal when enjoyed with a cup of hot tea.
Mai fish salad
Included in the list of traditional Vietnamese dishes, mai fish salad often requires the maker to spend a lot of time and meticulousness.
Mai fish salad is beautifully prepared, attracting domestic and foreign diners.
The dish originates from coastal provinces, especially Vung Tau and Nha Trang. Cooks often choose fish such as fresh herring and white sardines as the main ingredients.
In addition, a perfect plate of anchovy salad requires some additional ingredients such as tamarind, star fruit, peanuts, lemon juice, vinegar, roasted soybeans, etc. The cook will mix the ingredients together.
Finally, eat with rice paper and sweet and sour dipping sauce, made from fish bone broth.
Sour Pho
Sour Pho is a traditional dish of the northern highland provinces of Vietnam, especially Lang Son and Cao Bang .
Sour Pho is a specialty of the northern highlands of Vietnam - Photo captured from YouTube
This dish is listed as one of the dishes that require many complicated steps to prepare. The cook needs to prepare ingredients such as pork, duck, Chinese yam, pig liver, pig stomach, Chinese sausage, roasted peanuts, cucumber, onion, etc.
The special thing that makes sour pho not appear in many other provinces is that the taro ingredient is only commonly found in regions like Bac Kan and Cao Bang.
The final ingredient that makes up the soul of the main dish is the sauce, which the diner needs to mix well before using.
The sauce is made from the juices secreted from the duck's belly while roasting, then mixed with vinegar, fish sauce, sugar, etc. The juice will thicken and have a sweet and sour taste when cooked.
The dish is popular with both domestic and foreign diners thanks to its mild, sour taste, typical of Northern cuisine .
Blood pudding
Appearing in the list of delicious dishes with beans at number 37, blood pudding is rated 2.8/5 stars.
Blood pudding is a dish that receives mixed opinions in Vietnam - Photo: Taste Atlas
This is a dish that is not too unfamiliar to Vietnamese people, with a bright red color from animal blood combined with blood-stemming water to create a thick consistency.
Diners often add minced meat, herbs and roasted peanuts to eat with it.
Besides, the indispensable step is to squeeze more lemon juice to reduce the fishy smell and increase the aroma of the dish.
Once solidified, the dish is often seen as a chewy pudding, which can be garnished with peanuts or coriander and mint before serving.
Blood pudding is often served on special occasions. To this day, there is still much controversy about this dish.
Source: https://tuoitre.vn/top-69-mon-co-dau-ngon-nhat-the-gioi-goi-ten-4-mon-viet-nam-ca-tiet-canh-20240902184226956.htm
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