Northern Vietnamese Cuisine

Centered in Hanoi and the surrounding areas, Northern Vietnamese cuisine is the cuisine of the Vietnamese people in northern Vietnam.

Northern Vietnamese cuisine has been influenced by neighboring Tai ethnic groups as well as French colonial powers and Chinese control.

Ingredients

Japonica rice(gạo tẻ) is a staple food. Sticky rice(gạo nếp) is an important ingredient for many traditional dishes.

mung bean

dong leaf(lá dong) used for wrapping banh chung, banh te

banana, fruit and blossom used, leaf used

pandan(lá dứa)

sesame

peanut

pepper

pork

Dishes

• steamed sticky rice(xôi), varieties include dau xanh, colored red with gac, or colored green with pandan
• banh cuon(bánh cuốn): sticky rice flour roll, usually with meat filling and dipping sauce
• banh chung(bánh chưng): sticky rice cake
• banh te(bánh tẻ): rice flour cake
• rice noodles(bún): rice noodles, often topped with pork or other meat, herbs, vegetables, and fish sauce
• nuoc cham(nước chấm)[匿㴨]: dipping sauce, commonly made with fish sauce; usually a mix of sweet, sour, salty, savory, and spicy flavors
• spring roll(nem cuốn): rice paper roll with herbs, rice noodles, and shrimp or other meat, served with dipping sauce
• nom hoa chuoi(nộm hoa chuối): banana blossom salad
• pho(phở): meat soup with rice noodles and condiments
• sweet mung bean porridge(chè đậu xanh)