Top 5 Delicious Vietnamese Dishes In Spring Not Be Missed

Vietnam cuisine in spring showcase a delightful array of dishes, emphasizing fresh ingredients and vibrant flavors. In this article, we show you a list of top dishes you must try in Vietnam in spring. Let’s get started!

Banh chung – A dish for families gathering

A beloved rice cake from Vietnam, Banh Chung is generally prepared to commemorate Tet or the Lunar New Year. This cake, in the shape of a square, represents wealth, longevity, and ancestry.

To make Banh Chung, Vietnamese people employ traditional ingredients like pork, mung beans, and sticky rice. The dish’s distinctive taste combination represents the harmonic balance of the five elements. The soil is symbolized by its green covering, while life itself is represented by the hearty elements inside. Layering rice with filling, encasing it in banana leaves, and cooking it for hours are the steps involved in making Banh Chung. The end product is a thick, savory, and wonderfully sticky rice cake that perfectly captures the spirit of Vietnamese cuisine creativity.

During Tet, Vietnamese families gather to make Banh Chung, fostering a sense of togetherness and passing down ancestral traditions. The process of making Banh Chung is a cherished cultural practice, bringing generations together in a celebration of heritage.

If visitors visit Vietnam during January or February, you might have a chance to experience the authentic taste of Banh Chung at local markets, and bakeries, or during family gatherings in Vietnam. Vietnamese communities who live far away from Vietnam, also celebrate Tet with this iconic dish.

Are you ready to explore the taste of Banh Chung – a taste of tradition and a symbol of good fortune?

Bun thang – The taste of Hanoi spring

Bun Thang is a traditional Vietnamese noodle soup that is considered one of the best Vietnamese dishes in Spring and is particularly associated with Hanoi, the capital city of Vietnam. The dish has a long history and is often considered a culinary treasure that reflects the ingenuity of Vietnamese cuisine. While the exact origin of Bun Thang is not exactly documented, it is believed to have its roots in Hanoi cuisine and the Northern regions of Vietnam.

Regarding the name of this Vietnamese food, the name “Bun Thang” translates to “noodle soup of prosperity” in Vietnamese, and the dish is often associated with special occasions, particularly during Tet, the Vietnamese Lunar New Year. It is a celebratory dish that showcases the skillful artistry of Vietnamese chefs.

Bun Thang is known for its intricate preparation, featuring thin vermicelli noodles, a delicate broth, and a variety of colorful and finely sliced ​​ingredients. The broth is typically made from chicken, pork, and dried shrimp, and it is seasoned with delicate herbs and spices. The key feature of Bun Thang is its assortment of toppings, including thinly sliced ​​chicken, pork, Vietnamese ham (Gio Lua), omelet strips, wood ear mushrooms, and fresh herbs.

Legend has it that Bun Thang was created by resourceful home cooks who wanted to make the most of the leftover ingredients from Tet feasts, creating a dish that was both visually appealing and delicious. Over time, Bun Thang has become a beloved and iconic dish in Vietnamese cuisine, especially in the northern regions.

While its precise origin remains somewhat unclear, Bun Thang continues to be celebrated for its unique flavor profile, artful presentation, and association with festive occasions in Vietnamese culture.

Bun bo Hue

Bun Bo Hue is considered one of the best Vietnamese food in Spring. The dish’s name is a combination of “Bun” (rice vermicelli noodles) and “Bo” (beef), indicating that beef is a key ingredient in this flavorful soup.

The origin of Bun Bo Hue is closely tied to the cultural and culinary history of Hue, which was the imperial capital of Vietnam for centuries. Hue cuisine is known for its sophistication, and Bun Bo Hue is considered one of its signature dishes.

Bun Bo Hue, like many Vietnamese noodle soups, is served with thin rice vermicelli noodles, broth, and topping beef. The special broth is a crucial element that is often infused with lemongrass, shrimp paste, and chili oil, having a more robust and complex taste compared to the broth in other Vietnamese noodle soups. True to its name, Bun Bo Hue features various cuts of beef. This can include thinly sliced beef shank, beef brisket, pig’s knuckles, and sometimes cubes of congealed pig blood. The beef is typically cooked in the broth, imparting its flavors to the soup.

Bun Bo Hue has become popular not only in Vietnam but also internationally. It is appreciated for its bold flavors and the combination of spicy, savory, and aromatic elements. The dish has become an iconic representation of the Hue cuisine and is enjoyed by locals and visitors alike for their Vietnam holiday.

Pho bo – The most popular Vietnamese dishes in spring

Pho Bo – one of the best Vietnamese dishes in Spring, is a Vietnamese noodle soup that has become popular worldwide. Its origins can be traced back to the early 20th century in Northern Vietnam. The exact details of its origin are a bit unclear, and there are a few theories surrounding the creation of Pho.

Regardless of its exact origin, Pho bo has become an integral part of Vietnamese cuisine and culture. It has gained widespread popularity both in Vietnam and around the world, with countless variations and regional styles. The dish typically consists of broth, rice noodles, and various toppings such as thinly sliced beef, herbs, bean sprouts, and lime. The balance of flavors, the fragrant broth, and the freshness of the ingredients contribute to the appeal and popularity of Pho.Are you planning to have a Vietnam tour in Spring, make sure to explore the taste of Pho Bo – the taste of Hanoi Spring.

Bun rieu – A Vietnamese dish in spring not be missed

The dish has likely evolved as a result of local ingredients, regional preferences, and cultural influences. Bun Rieu is recognized for its distinct flavors, especially the use of crab or shrimp in the broth, which sets it apart from other Vietnamese noodle soups.

The name “Bun Rieu” translates to “noodles of crab” in Vietnamese, emphasizing the importance of crab in the dish. The broth is typically made from a combination of crab meat, tomatoes, and various aromatic herbs and spices. The use of fermented shrimp paste (mam tom) also contributes to the unique umami flavor of the broth.

Bun Rieu has gained popularity beyond Northern Vietnam and can be found throughout the country with regional variations. Different areas may have their interpretations of Bun Rieu, incorporating local ingredients and culinary traditions.

In the colder months, Bun Rieu takes center stage with its heartwarming broth made from crab, tomatoes, and aromatic herbs. Vermicelli noodles swim alongside tofu, crab meat, and a delicate crab and tomato-based broth. The result is a harmonious blend of sweet, savory, and tangy notes that will leave you craving more.

In Spring, Vietnam cuisine has many delicious dishes which we cannot list in this article. Contact us soon to get more details about your Vietnam tour.