7 must-try Vietnamese appetisers

date 20:43 | 24/04/2024

7 must-try Vietnamese appetisers

Here are 7 appetiser dishes in Vietnam recommended by the TasteAtlas.

1. Vietnamese Fried Spring Rolls (Chả giò)

In different regions in Vietnam, fried spring rolls are called differently, chả giò in the South, and nem rán in the North. Yet it tastes deliciously crispy. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Inside is often stuffed with vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are then fried crispy and covered in golden colour.

2. Vietnamese Summer Rolls (Gỏi cuốn)

Vietnamese food is famous for its balance. That’s why Vietnamese rolls are invented to suit both cold and hot weather. The summer version appears in wrapping soaked rice paper (bánh tráng) around various ingredients. Besides the main ingredient - vermicelli noodles, the most common combinations include meat or seafood - usually beef, pork, shrimps, or crab meat. Followed by fresh and aromatic herbs and vegetables such as mint, cilantro, cucumbers, or mushrooms.

Rolls are dipped into nước chấm (fish sauce), peanut sauce, or hoisin sauce. Gỏi cuốn were included in the list of the world's 50 best foods by CNN.

3. Sugar Cane Shrimp (Chạo tôm)

This Vietnamese dish is considered a scrumptious light snack. It is shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried.

Hue in Central Vietnam is the home of Chạo tôm. People are normally enjoyed Chạo tôm in a whole or wrap in lettuce, and then dipped in the nước chấm sauce.

4. Grilled Beef Wrapped in lolot Leaf (Bò lá lốt)

Ground beef that was marinated with spices and onions will be wrapped in lolot leaves, then grilled over charcoal. Diners can enjoy the dish with hot rice, noodles, rice paper, lettuce, herbs, pickles, and dipping sauces.

5. Vietnamese Grilled Pork Sausage (Nem nướng)

Nem nướng is originated from Nha Trang. It comes out as a shape of a sausage which was made of ground pork fat and meat, garlic, fish sauce, shallots, sugar, black pepper, and often baking soda that's used for puffing up the meat.

The meat is formed into patties and balls or placed on skewers before the grilling process. Same as Bò lá lốt, Nem nướng can be eaten with hot rice, fresh or pickled vegetables or wrapped in rice paper; paired with rice noodles, or in a bánh mì sandwich.

6. Cured Fermented Beef or Pork (Nem chua)

Nem chua can be made from pork or beef. Lean meat is minced, then combined with sliced pork skin, spices, chilli peppers, and garlic. The combination is wrapped into banana leaves, then stored for the fermentation process from 3 to 5 days in a cold place. Final product will have a sweet, salty, spicy, and sour flavour. Diners can have them as a snack or an appetiser. It is recommended to dip them in chilli sauce for explosive flavour.

7. Pho Rolls (Phở cuốn)

Pho is a worldwide famous dish of Vietnam but have you tried the roll version of it? Sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and coriander.

These rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chilli, and vinegar. Phở cuốn can be served as a snack or an appetiser, and it's especially popular in the summer.