Vietnamese Fermented Foods
Grilled rice paper with fermented shrimp paste (or Bánh tráng mắm ruốc nướng) is one of the most famous street foods in the beautiful coastal Phan Thiet city which …
Dong Thap province in Mekong Delta region of Vietnam is famous for not only Lai Vung fermented pork (Nem chua) but also Fermented pork skin (Bi mam). Fermented pork …
Dong Thap province is not only famous for beautiful immense lotus fields but also sweet and lightly sour, tender, crunchy, chewy Lai Vung fermented pork (Nem chua Lai Vung) which …
Coming to Ha Tien town, Kien Giang province, travelers are attracted by the rich cuisine which is a mix of Kinh, Khmer, and Chinese cuisines. In Ha Tien, there …
Made from freshwater fishes such as snakeskin gournami, climbing gournami, snakehead, Bo hoc fermented fish (Mam bo hoc, Pro hok) – a traditional food of Khmer people. Mam bo hoc – one …
Cha Fermented Shrimp Paste (or Mam Tom Cha) in Go Cong district, Tien Giang province is a specialty food in Mekong Delta. It was a dish paid tribute to …
A Vietnamese song says: “Gió đưa gió đẩy về rẫy ăn còng/ Về sông ăn cá về đồng ăn dưa” (Gone with the wind, come back to the field …
Tré is a very popular food in provinces of Central Vietnam such as Hue, Quang Ngai, Binh Dinh, etc. Tré is similar to Nem Chua (Fermented Pork Roll). However, It …
Chao (Fermented bean curd, Fermented tofu) Traditional Chao (Fermented bean curd, Fermented tofu) is an essence of Vietnamese cuisine. Fermented bean curd is considered as Asian cheese. This food …