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Goi cuon (Vietnamese pork and shrimp rolls with hoisin dipping sauce)
Goi cuon is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.
It is listed at number 30 on World's 50 most delicious foods complied by CNN Go in 2011.Fresh goi cuon have gained popularity among Vietnam’s neighboring countries and in the western hemisphere as well.
Banh cong (fried prawn cake)
Banh cong comes from the southern province of Soc Trang.
Banh cong
Crisp of flour, fragrance of rice and vegetables, light bitter of brassica juncea, sweetness of shrimp, fat of bean and moreish sauce will bring revelers a gastronomic experience and a half.
In Can Tho, tourists can find the dish along De Tham, Nguyen Trai or Ly Tu Trong streets.
Banh Khot (mounded rice cakes)
Banh Khot is the specialty of the southern city of Vung Tau. It is a popular dish easily done and serving as breakfast.
Banh Khot
The cake is the perfect combination of sweet, greasy and savory tastes that make it a great favorite for locals and tourists alike. Banh Khot can be found in food stalls scattered in some streets in Vung Tau city but the best place might be located on 14 Nguyen Truong To street. You can also taste banh khot in many restaurants in HCMC.
Banh xeo (Vietnamese pancake)
Banh xeo is Vietnamese savory fried pancakes made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
Banh xeo
It is served wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce.
Banh cuon (Vietnamese rice noodle rolls)
Banh cuon is a dish from Northern Viet Nam.
Banh cuon
Banh cuon is made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of cha lua (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce called nuoc cham.
Banh cuon
The rice sheet in banh cuon is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth which is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam.
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