Vietnamese Steamed Rice Rolls

Vietnamese Steam Rice Rolls, also called 'Banh Cuon' is made from a very thin sheet of rice batter. It is mainly filled with ground pork, onions and minced wood ear mushroom. It can be eaten with sides such as Vietnamese Pork Loaf (Cha Lua), bean sprouts and cucumbers. Vietnamese fish sauce (Nuoc Mam) is usually poured over the dish to add extra flavour or it can be on a separate side dish. This dish is usually eaten for breakfast in Vietnam and at times for lunch, but rarely for dinner as it is a fairly light dish.

banh cuon

Source: http://www.theravenouscouple.com/2010/01/banh-cuon-vietnamese-steam-rice-rolls.html

References:
http://en.wikipedia.org/wiki/B%C3%A1nh_cu%E1%BB%91n
http://www.theravenouscouple.com/2010/01/banh-cuon-vietnamese-steam-rice-rolls.html

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls, also known as 'Goi Cuon' in Vietnamese, can be made in a number of different ways. The main ingredients for Rice Paper Rolls are rice vermicelli, which are the noodles and of course the rice paper wraps. Herbs and fresh vegetables such as cucumbers, lettuce and carrots are optional.

These wraps of often dipped into a sauce before each bite for extra flavour. Any preferable sauce can be used, however the main dipping sauce used are Vietnamese Fish sauce (also called Nuoc Mam), satay dipping sauce or Hoisin Sauce.

Of course, you may choose anything you like as your main ingredient, but the the main and most popular types of Rice Paper Rolls that can be made are:

Vietnamese Rice Paper Rolls (Pork and Prawns)



Source: http://www.thelittlephocafe.com.au/our-food

Bun Bo Hue

Bun Bo Hue is another popular dish in Vietnam. The first two words 'Bun' translates into rice vermicelli which are the noodles, 'Bo' which is the beef. The last word 'Hue' is a former imperial capital of Vietnam and is where this dish originated from, hence its name.

The noodles are thicker and more round compared to the flat noodles that are used in the Vietnamese Beef Noodle Soup, also known as 'Pho'.

Bun Bo Hue is a combination of broth, rice vermicelli, beef shank, pork leg and at times, may also include pigs blood. This dish is known for its spicy taste with a predominant lemon grass and shrimp paste flavour.



Source: http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-food-recipes/bun-bo-hue-vietnamese-hue-style-beef-noodle-soup-recipe.html

References:
http://www.epicurious.com/recipes/food/views/Bun-Bo-Hue-51115000http://en.wikipedia.org/wiki/B%C3%BAn_b%C3%B2_Hu%E1%BA%BF

Vietnamese Beef Noodle Soup

The Vietnamese Beef Noodle Soup, also known as 'Pho' (pronounced as "fuh") is one of the most popular dishes in Vietnam. One interesting fact that many may not know about Pho is that it is mainly a food eaten for breakfast in Vietnam.

Pho consists of broth, rice noodles, herbs and can be made in a number of different variations. The main sauces that many people add to their Pho is called Hoisin Sauce as well as Sriracha which is a type of Chili sauce. Other than different meats, extras such as tendon, tripe and brisket can be added. The main types that are found in local restaurants include:

Pho Bo (Beef):
The traditional beef noodle soup that consists of raw lean beef that will cook while in the soup.
Other variants of Beef can include: Pho Bo Vien (Beef Meatballs), Pho Chin (Beef Brisket) and Pho Tai (Sliced Steak)


Source: http://www.myrecipes.com/recipe/beef-noodle-soup-50400000129465/