Vietnam

Signature
(through its)
foods
Presented by GROUP 9
 Table of contents

01 02
Steamed rolled cake Banh ngao duong

03 04
Nem buoi Tay Ninh Com chay “coquette”
 01
Steamed
rolled cake
History
● This seemingly simple dish packs in a surprising
amount of history. Let’s travel back in time to the era of
the eighteenth Hung King in 300 BC!
● At that time, the Vietnamese ancestors migrated to a
region currently known as Thanh Tri Ward, Hanoi and
started to cultivate rice there. Prince An Quoc, the son
of the Hung King, learned the art of making steam rice
crepe and taught others how to make this wonderful
dish. So, in short, this dish was born 2316 years ago!
 Main features

A typical dish
It’s a well known food that you can find everywhere in Ha Noi and other northern
provinces. Its existence could also be spotted in different areas all along Vietnam

Recommended breakfast
It’s often served as breakfast due to its rich nutrition and flavor. Compared to other heavy
Vietnamese dishes like pho or bun rieu, banh cuon is lighter and will leave you feeling
satisfied, not stuff. But if you want an even more fulfilling meal, you can for sure order
extra slices of Vietnamese roasted cinnamon pork to go with it, which a lot of Vietnamese
do.
 Main features
Main ingredient
It’s made mainly from rice. The rice used for banh cuon must be of the best quality. It is
important to pick the rice that is not too soft or too hard for powdering so that it will not be
crushed and milled into powder liquid.

The variants
Beside rice flour, many other ingredients are essential to make good “banh cuon”.
Depending on each variation of Vietnamese steamed rice roll, the ingredients are different.
But there are 3 main types:
• steamed rice rolls stuffed with pork
• steamed rice rolls stuffed with mushroom
• steamed rice rolls stuffed with both pork and mushroom
An irresistable taste
It’s usually topped with a few sprinkles of crispy fried shallots for an extra crunch and a
to-die-for fragrance. Moreover, banh cuon is served with fresh herbs such as mint and
coriander, and you’ll also get a specially-made fish dipping sauce which is slightly sweet
and slightly salty.
 How to make?
High-quality rice will be soaked in water for 2-3 hours before being put in a traditional
Step 1 gristmill.

The mixture of rice flour and water is stored at room temperature for 2-3 hours before the
Step 2 rolling process. At local food stalls, there is always a water pot boiling at 100ºC to make
sure it is ready to cook the rolls at any time.

A thin layer of rice batter is poured onto a piece of cloth and evenly churned out to create
Step 3 a thin coat.

Step 4 Add the fillings onto the well-spreaded liquid rice coat.

Step 5 Roll and carefully take it out the cloth

The last 3 steps need to be done quick, within several seconds to achieve a transparent roll
 02
Banh ngao
duong
 As sweet as…
Banh Ngao tastes sweat as your crush, with an enjoyable smell of ginger, which makes it
special for the winter days.
Main features
● Banh ngao is a delightful rustic cuisine made with rice
flour and molasses.
● The name Banh Ngao (sweet banh) refers to the method
of preparation. Instead of filling, molasses coats the
outsides of dishes, giving them a lovely yellow color
and perspiration. However, some believe its name is
derived from the fragrant perfume of the gingers inside,
which warms the hearts of Central Region people .
 Comparison

It's similar to Banh Troi,

Banh ngao duong

Banh troi nuoc

which comes from the

North

Banh ngao is made in the

shape of a cotton cocoon, has
no contents, and is cooked
with molasses instead of sugar

Similar or not?
 How to make?
● Step 2: Form the rice flour into a cotton cocoon
● Step 1: Prepare the ingredients (molasses, rice flour, ginger,
shape. After that, boil the pieces over a low flame.
etc)
 How to make?
● Step 3: : Finely chop the ginger. Melt the molasses with water ● Step 4: Once your food is finished, let's savor it
in a pot. Then, add the pieces and sliced ginger into the pot, along with your partner.
and cook until the cake has absorbed the water.
 03
Nem buoi of
Tay Ninh
History
● “Nem Buoi” are an ancient dish of Tay Ninh.
● No one remembers how “Nem buoi” were born, only
that they were present in Tay Ninh in the 60s of the last
century.
● The households that make traditional “Nem Buoi” Tay
Ninh are all over 20 years old. “Nem Buoi” now seem
to have become a cultural feature of Tay Ninh,
becoming an indispensable local vegetarian dish.
A wonderful taste
The sourness of lemon, little spicyness of chili, little bitterness and sweetness of
grapefruit peel make the flavors of “Nem buoi” become a wonderful taste.
How to make?
● The main ingredient is grapefruit peel and some other
ingredients such as chili, lemon, beetroot juice, star
fruit juice and some spices… However, the peel used to
make “Nem Buoi must be from green grapefruit, large
and ripe.
 How to make?
● First, the grapefruit peel will be sliced thinly, cooked
and washed several times with water.
This step removes the bitterness from grapefruit peel.
● Then, people gradually squeeze out the juice and mix
the grapefruit peel with star fruit juice and add spices.
● After finishing, mix grapefruit peel with green papaya
to make the “nem buoi” more delicious.
● When this mixture is pureed, then placed in a pan and
heated over low heat.
 How to make?
● While cooking, gradually add “thính gạo” to the
“nem buoi”. When the mixture turns golden
yellow, it's done.
● After wrapping for about 3-5 hours, you can
enjoy “nem buoi” (or 10-12 hours for the “nem
buoi” to make their full flavor).
 04
Com chay
kho quet
 Main features
● Scorched rice dipped in braised meat is a
familiar dish in western provinces. Not too
fussy in ingredients or preparation, but this
folk specialty is an expression of solidarity
and love between the gentle and sincere
Vietnamese people.
 What makes it stand out?

The dish is not luxurious, simple, easy to make, not very nutritious but shows warmth,
solidarity, and love in the poverty of honest people.
 How to make?
● Step 1: Prepare the ingredients (cold rice, lard, dried
shrimp, coconut, spring onion, garlic,..)
How to make?
Step 2:
Process materials
● Wash the bacon and fatty meat, drain and cut
into small pieces.
● Soak dried shrimp in water for about 15
minutes, then take out and chop.
● Chopped onion and garlic, chopped green
onions.
 How to make?
Step 3 :
Shred pork fat and stir-fry meat
● Make a layer of fat and stir-fry the meat
● You put all the pork fat in the pan. Boil over
medium heat until the pork rinds are shriveled
and crispy. Pour the oil into a small jar to use
gradually.
● Continue to add the pork belly into the pan and
stir-fry until the meat is firm and golden
 How to make?

Step 4: Stew the meat

● Stir the garlic until it is fragrant, add all the
pork. Stir well to coat the meat and season it
● Continue adding 50g of minced dried shrimp
and 3 tablespoons of water. Stir well
● Add pork rinds, chili, pepper and green onions.
Season to taste and turn off the stove.
Thank you for
your listening