The bun is a cold linguine noodle dish, packed with crunchy green vegetables like cucumber and lettuce, sweet and sour juicy pickled carrots and an overload of fresh herbs. Bun comes with a wide array of sizzling meat options to choose from. Bun is ideal for anyone looking for a meal that is both easy on stomach and budget. The ingredients used in the dish make sure that the food is easily digestible and also do not cost a lot.
To offer you a twist in the Vietnamese food, you can find a rice alternative to noodles with optional flavors including: pork spring rolls, vegetarian spring rolls and tofu. We also offer chicken curry. With so many options to choose from, you won’t ever get tired having your favourite Vietnamese food.
Ingredients:
Making the BUN takes quite some time, and its making procedures must be followed in the same way as they were done years back. The rice for the Bun is carefully selected. The rice is roasted, treated well and then soaked overnight. Once soaked properly, the soaked rice is being blended with water to form a sticky dough of rice flour. The sticky dough is then treated with sour water and are then kneaded. Once the dough turns to starch, it is then added to the noodle mold. After the noodles are molded, they are then boiled for a few minutes for them to ripen and to make sure they do not stick to each other. In almost all the Vietnamese restaurants, Bun is made in the same manner as it is made back in Vietnam
Ingredients for this Vietnamese delicacy are Vermicelli noodles. This dish also includes crunchy cucumber, sweet and sour pickled carrot, green lettuce, mint all dressed in taste-bud tingling nuoc mam. All over Vietnam, the ingredients remain the same.
Flavors:
Classical: Home-style pork spring rolls, Marinated Pork Mince, BBQ Pork
The recipe for pho classic Viet noodle soup is hard to duplicate or remake and making this classic Vietnam Pho soup each day demands lengthy procedures such as overnight broth brewing. However, we have managed to speed up the procedures without a single sacrifice to the taste or flavour of this classic Viet noodle soup.
Pho has an incredible lightness in terms of texture and extreme richness in flavor that captures the true essence of harmony in Vietnamese Cuisine. The linguine-shaped noodle soup is a blend of flat-rice noodle locally called bánh phở, a sprinkle of herbs, hot broth, and meat. Pho is served in either chicken or beef.
When it comes to accents, who can forget the classic garnishing over each serving of soup: crispy spring onions and onions along with mouthwatering chili and a squeeze of a juicy lemon to top it off. So good, you’ll crave for more.
Pho is considered one of the signature dishes of the country and is believed to be first made in the early 20th century somewhere in Northern Vietnam. The term pho is believed to be influenced by the le pot au feu – a boiled French dish. Though flat rice noodles and broth soup characterises Vietnamese cuisine, it is believed that the meat and other ingredients were added to meet the French taste. Though no one is quite sure where the name of the dish originated, one theory suggests that the word “pho” means fire and it originated because of French feu corruption in the region.
The classic Viet noodle soup recipe varies significantly across the country. In Northern Vietnam, the spices are kept to a minimum whereas, in the southern region up to 15 different spices can be added for a single serving of Pho.
Ingredients:
Pho - Classic Viet noodle soup is a mixture of beef bones that enrich the soup with full-bodied flavor, onions and charred garlic along with a pinch of cinnamon and star anise to give this classic Vietnam soup its distinctive aromatics. The broth is often brewed for long hours, preferably overnight. To give a mouth-watering flavor contrast, thin slices of brisket are mixed and cooked in the broth along with fresh chillies, Thai basil and crispy bean sprouts.
Flavour:
Shredded chicken
Sliced rare beef
Rare beef & Beef brisket
Rare beef & Meat balls
Combination(Rare beef, meat balls and beef brisket)
Banh Mi sandwiches are traditionally meat-filled sandwiches that are made in local Vietnamese banh mi bread. As compared with the French baguette, Banh Mi is a Vietnamese baguette that is baked with wheat and rice flour and has a thin crust and white, airy crumb.
Banh Mi comes in some different filling ranging from some traditional fillings to some amazing new fillings. One of the most traditional filling for this sandwich is the cha lua along with thit nguoi. Cha Lua is the pork rolls whereas thit nguoi is the cured pork cold cuts.
In the more modern fillings, we have shredded chicken, pork meatballs, grilled pork, and tofu. There is also a vegetable filling for this yummy Vietnamese sandwich. Some of these fillings are our signature recipe so make sure to try them all. You will love them.
Banh Mi Sandwich was introduced in Vietnam back in the mid-19th century during the French colonization. It became a staple food by the early 20th century and the food of choice for on the go meal. Banh Mi is a fusion between the French and Vietnamese ingredients which includes baguettes, chilli and pickled carrots. However, in Vietnam, Banh mi is considered to be too dry for dinner and is usually eaten for breakfast or as a light snack. Following the Vietnamese war, overseas Vietnamese have popularized in many countries such as Australia, USA, and UK.
Flavors:
The Banh Mi sandwich comes in a variety of tantalizing taste bud flavors such as;
BBQ chicken
BBQ Pork
Pork Meat Balls
Eggs
Tofu
Special (Pork and Meat balls)
Ingredients:
To make Banh Mi as delicious as it is now, the ingredients for the sandwich are carefully selected. The common ingredients include pate, crunchy cucumbers, sweet and sour pickled carrot, coriander. The sandwich can be topped with a little bit of soy sauce and chili. Having additional sauce is highly recommended since the sandwich itself is a bit dry. With all these fresh ingredients, Banh Mi is an ideal healthy takeaway meal in Toowoomba. You can get one for yourself today
Ever since the Vietnam War came to an end with the fall of Saigon, the influx of Vietnamese refugees in Australia had spiked and the immigration rates had risen steadily between the 80s and the 90s.
Then, what started out as small-scale cooking operations to preserve cultural ties in immigration hubs (Canley Vale, Cabramatta, and Canley Heights in Sydney; Footscray, Richmond, and Springvale in Melbourne) eventually expanded from the epicenters. And now, almost every suburb in Australia’s major cities has a few Vietnamese restaurants to brag about.
As a matter of fact, the cuisine of Vietnam has saturated the Australian food market to the many where most of the citizens can’t go on without a steaming bowl of pho, goi cuon (rice paper rolls), or a crusty banh mi for long. And where would we be without Vietnamese-Australian Luke Nguyen’s beautiful contribution to society, i.e. our stomachs?
All of this is why we always give thanks to Vietnam.
Here’s a sample of some of the first Vietnamese dishes that have graced the palettes of every Aussie there is:
LIST OF VIETNAMESE FOOD THAT INFLUENCE AUSTRALIA
1. PHO – Classic Viet Noodle Soup
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The first on our divine list of Vietnamese cuisine is a hearty, intoxicating but not-too-heavy soup that consists of slippery rice noodles, bone broth, protein (which is chicken or beef) and just enough spices and herbs to fend off the common cold for an entire winter. It’s fair to say that for most Australians, pho doesn’t need any introduction. That’s because of this heavenly recipe of probably the most famous and popular symbol of Vietnamese cuisine in Australia (Luke Nguyen sold over 1 million bowls of pho at his Sydney restaurant, Fat Noodle, indicating that there’s a strong market for it). Pho also happens to be affordable and exceptional in value at restaurants, and easy to make at homes.
In fact, Nguyen himself says that you really can’t go wrong with pho.
He
says to take a simple dish like spag bol and imagine the various different ways
to make it. It would be as of we were preparing a dish of pho – that easy to
make. This is irrespective of how we make it and how our family likes it. Luke
remarks how he dislikes it when people say ‘that’s not a proper pho’ because
there’s no such thing.
2. BUN – Vietnamese Noodle Salad
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With the warmer months edging in closer, Australians will exchange their hot bowls of pho for a refreshing vermicelli noodle salad topped with marinated, grilled meat and plenty of herbs. This tantalizing dish is known as bun thit nuong, and it’s a staple in Vietnamese restaurants all over the country.
Buncha
apparently seems to fit right in with Australia’s dining profile: it’s light,
full of enjoyable textures and is perfectly customizable. If you don’t like
meat, then you can load it up with vegetarian spring rolls or tofu instead. And
if you prefer extra chili or nuoc cham dressing, go right ahead. Nobody should
stop you from enjoying the dish however you like.
3. BANH MI – Vietnamese Baguette
Melbourne
was once regarded as the banh mi capital of the world according to Instagram
data from 2016: seriously, there were more photos of the sandwich tagged in the
city than anywhere else. But this French-inspired, handheld meal isn’t just
limited to Victoria. A quick Google search reveals many have an opinion on
where they can find great banh mi in every city in Australia. After all, this
ain’t your average peanut butter sanga.
Usually, in Sydney, banh mi is often served as a tasty, affordable lunch (occasionally below $5) for those on the go in Cabramatta and Marrickville, as such is seen as a ‘gateway meal’ to Vietnamese cuisine. But this delicate sandwich is not to be underestimated; between the roast pork, pungent coriander, pork pate, and crunchy spring onion lies a storied history of migration and entrepreneurial acumen.
4. NUOC CHAM – Dipping Sauce
This
slightly sweet and slightly salty sauce is found in just about every table in
Vietnam. Hence why Aussies with a penchant for Vietnamese food have also
followed suit.
We
love smothering it with salad, asking for extra whenever we’re out and using it
as a dipping sauce for virtually every fish – goi cuon, mouthfuls of banh xeo
and fried street snacks.
5. BANH XEO – VIETNAMESE PANCAKES
These sunshine yellow “sizzling pancakes” that are part crispy taco, part French crepe are rapidly rising in the ranks of Vietnam’s hero dishes in cities like Sydney, thanks in large part to restaurants such as Roseberry’s Banh Xeo Bar.
Whether pho, buncha, banh mi, nuoc cham or banh xeo, the Vietnamese cuisine is made for life among the Australian populous. What’s more is that each recipe serves to give your entire body’s metabolism a good healthy upgrade. For instance, if you’ve got a nasty case of the flu then pho’s bone broth-like properties will do just the trick to fend it off. Or if you prefer something that you have more control over in what to put in the dish, then the Buncha is more to your liking.
If you’re visiting Toowoomba in your next trip, then we suggest you have help yourself with as much of this sublime Asian cooking as you can. We guarantee you that you’ll only get nothing but the best Vietnam food in Toowoomba.
For the past centuries, Asian cuisines have taken a backseat, but that is all starting change these days. Vietnamese food, in particular, is rapidly gaining popularity in Western countries and most especially in Australia.
This no longer comes as a surprise.
After all, Vietnamese food is not as spicy as other Asian dishes. Instead, it
offers a great balance of textures and flavors of the perfect combination of
spices.
Another thing that makes Vietnamese
dishes stand out is its colonial heritage. It is heavily influenced by a lot of
foreign cuisines, particularly the French. This is the very reason why most of
their dishes are best paired with wine.
But what is the best wine for
Vietnamese food? How do you choose which wine should go with your Vietnamese
recipe? Read this article to find out!
The Best Wine for Vietnamese Food Pairings That You Need
to Know
If you love wine and Vietnamese is
your favorite takeaway, then you need to familiarize yourself with which wines
go best with Vietnamese food. Well, here are the wines that you should know
about and which Vietnamese dishes they should go with.
1. Riesling
Most Riesling variations give off a
hint of sweetness that will not clash with the spiciness of Vietnamese dishes,
and that is why it is a great option.
The high acidity and natural minerality of an off-dry Riesling will work well with the flavours of Pho, a Vietnamese noodle soup made up of soft rice noodles, a good dose of protein, and a wide array of spices including spring onions, brown onion, lemon, hoisin sauce, hot chilli sauce and chilli.
The sweetness of this wine is also
able to stand up against spicy flavors so if you love Sriracha (Vietnamese hot
sauce) and can cool down its heat a bit without altering its taste. Lastly, its
acidity can cut through the richness of fatty meats like pork.
2. Pinot Noir
This wine is considered to be a light
variety of reds. More than that, this is also believed to be low in tannins and
is bland enough to perfectly match the herbal and sweet notes of Vietnamese
dishes rich in cilantro and basil.
Because of this, it is recommended that you pair this wine with Banh Mi, Curry, Pork Bao,…
3. Sauvignon Blanc
This wine is a bit tricky. It gives
off an intense fruity flavor with an equally strong herbal note. For
millennials, fruity wines seem to be a thing of the past but do not turn your
back on this just yet.
A fruity wine tastes good with
something spicy, sweet and sour. This white also goes well with fried foods and
the famous Vietnamese dipping sauce, Nuoc Cham.
Since it is fruit-based, this wine
also enhances the flavors of citrus and spices, two ingredients that are common
in Vietnamese dishes so you can consider this one to be a good all-rounder.
4. Lambrusco
This is an Italian red wine, so it is not commonly offered in Vietnamese restaurants, but this is a great at-home option. Same with Pinot Noir, this red wine also contains only a small amount of tannins which makes it perfect for Vietnamese Pork Dishes.
You see, tannins make pork dishes bitter and can overpower the flavor of herbs that are common with Vietnamese cuisines. So go ahead, feel free to pair it with Bun Thit Nuong (Vietnamese grilled pork with rice vermicelli).
A dry Lambrusco has a bit of tartness
and contains residual sugar which highlights the sweetness of the pork. It also gives off a cleaning effervescence
that works well in washing away the richness of fried dishes, so it is also
usually paired with fried spring rolls and banh mi.
5. Torrontés
When it comes to Argentinian wines,
Malbec is the king. But when it comes with Vietnamese cuisines, the best
Argentinian wine to drink would be Torrontés.
This wine grape variety is light and not too sweet, so it is best paired with light Vietnamese dishes like Cha Gio (deep fried Vietnamese spring rolls made of a mixture of proteins (shrimp or pork) and veggies like carrots, white onions, mushroom…
6. Txakoli
This is a rare wine with a unique
flavor from the Spanish Basque country. Txakoli contains high amounts of acids and produces a bit of
effervescence that matches seafood pretty well.
In the region where it is produced, locals usually drink it with barbecued prawns, so the safest bet is that it will taste great with Vietnamese seafood dishes like shrimp rice paper rolls(summer rolls) and catfish vermicelli.
7. Savignon Rosso
Pho is the most celebrated Vietnamese dish, and it is probably due to
its intoxicating mix of flavorful spices like fennel, clove, anise, and
cinnamon—all soaked up in a steamy hot broth. Because of its pool of flavors,
it may seem like no wine will ever complement its taste.
Well, Sauvignon Rosso has hints of
rose and pomegranate. Both of these citrus and floral notes match the flavor of
fragrant ingredients in Pho pretty well. Moreover, these flavors also stand up
well with fatty and meaty dishes.
8. Grenache
Do you like Vietnamese pancakes? I bet
you do! This dish is a typical Vietnamese street food filled with bean sprouts,
pork and shrimp strips, and spring onions dipped in salty and sweet sauces.
As you already know, these pancakes
are already bursting with flavors so you should shy away from wine with strong,
full-bodied flavor and go for light-bodied, low-acid, and bland wines and
Grenache is one of them.
If you want to know more about Vietnamese food and wine pairings, please watch this video:
Vietnamese Food and Wine Pairings | Original Saigon Restaurant
Final Words
At first thought, it may seem like
pairing wine with Vietnamese food is not a good idea. After all, the bland and
subtle taste of wine may be overpowered by the salty, sour, sweet, and spicy
taste of Vietnamese dishes.
But as it turns out, some types of
wine can complement the big and bold flavors of these dishes. All that you have
to do is choose the type of wine carefully. When prepping for a big Vietnamese
dinner at home, keep this guide in mind so you can find the best wine for
Vietnamese food!
Do you want to know some interesting facts about Vietnamese food?
And when you want a balance between meats and vegetables, nothing can compare to Vietnamese food that is a healthy cuisine known for its rich and fine taste.
Here are among the interesting facts listed for your understanding of the Vietnamese food culture and lifestyle.
1. Vietnamese People Use All Parts of Pig When Cooking Meals
You won’t believe it but it’s true that Vietnamese people use all parts of a pig when cooking their meals. These would include organs of the liver, kidney, heart, and lung that may sound gross to some but are still a good option for a lot of customers. We suggest you try the soup that contains the inside part.(1)
2. The Foods are Served Fresh and with Lots of Flavors
One clear observation you will usually notice about the food served in Vietnamese is that it is flavorful and fresh. Herbs would usually be added in the dishes as part of their delicious and fresh meal. Those who arrived in this country immediately get a taste of the herbs in the food.
With the herbs used, these are plentiful and diverse. Raw herbs are well-presented in a bowl that is tossed, rolled, and chopped into dishes. From noodles, rolls, sandwiches to rice, the herbs usually add to the flavor.
3. Restaurants Take Delight in Serving a Specialty Meal
The locals would often visit restaurants such as the Original Saigon Restaurant that introduces its main dish of rare beef noodle soup, beef noodle soup with beef balls, grilled pork and fried egg on steamed rice, steamed rice with stir fried beef, steamed rice with lemon grass chicken, sizzling beef, Vietnamese shaking beef, Vietnamese chicken curry, BANH MI – Vietnamese baguette and BUN – Vietnamese noodle salad.
Moreover, among the facts about home-style pork spring rollsthat you need to learn is that these are first served in a buffet. You would also want to try these out for your satisfaction.
4. Coffee, Beer and Tra Da as the Common Drinks Known
Although the Vietnamese don’t have the habit of eating while they drink, they drink right after or before meal. This is mainly attributed to the fact that Vietnamese dishes come with a side soup. They just normally skip their drinks while they are eating.
Vietnamese Beer. A popular drink to find in Vietnam, this one’s also known to be affordable. There are several brands of beer to enjoy around that include the Beer Saigon, Bia Hanoi, and Beer La Rue. It’s up to you which one suits your taste and preference.
We also want you to know that there is the list of the famous Bia Hoi Restaurants. You will find freshly-served beer that is served in cold glasses. You’ll also appreciate the roasted peanuts sold at a low price and a beer that is so cool and so light.
Caphe or Coffee. What more to expect from this country is that it’s the biggest producer of coffee. The coffee is served and is sweetened with condensed milk. It is then referred to as the
Served iced and hot, the coffee can range from black, strong or with ca phe sua or condensed milk. We want to also introduce you to a dark coffee called the Egg Coffee. It is topped with a whipped egg yolk and is added with a condensed milk that you will surely love.
Tra Da. This yellow-colored and mild iced tea is commonly served as a drink to find at a restaurant. Even though this one does not taste that much, it still is available in a large pitcher. This is also used to replace a tap water.
5. Foods Served in Vietnam Vary by Region
One important thing that you need to know has something to do with the Vietnamese cuisine history. The places to visit are mostly mountainous and hilly. Long coast is also found lying next to the South China Sea. This is where seafood and fishes are outsourced being the staple foods in Vietnam.
Two of the main symbols known to them are fish sauce and rice. The food also varies by a region; the South, North, and Central. You will explore the distinct flavors that each of these regions boasts.
In the north, being cool and mountainous, soup plays an essential role in the cuisine. Pho Soup is also common and usually served as a northern dish. In the central part, small dishes that are creative are invented here. In the south, spicy foods and Thai cuisine are also often served.
Rice, noodles and coconut-based curries are served along with vegetables and tropical fruits. You will for sure enjoy your stay and your journey to a taste of Vietnamese food.
6. Cakes Presented in Various Kinds and Shapes
A good and positive comment about Vietnamese food is commonly heard both from the locals and the visitors. That’s also especially because of the cakes that come in different kinds and shapes. You will have more cravings when it comes to square cakes as sweets.
7. Thirty Sauces Proudly Served in the Country
The dipping sauce is common in the country. And, Vietnam is unbeatable when it comes to a variety sauce. With almost thirty different kinds of sauces, crab sauce, shrimp sauce, fish sauce, crab egg sauce, and frog sauce, these will suit more to your liking.
8. Noodles Come Mainly in Different Versions
Not only South Korea, China, or even Japan boasts of eating noodles. Vietnam has its wide range of noodles like grass noodle, vermicelli, and rice noodle. The rice noodle is usually found in two different versions: the red one and white one.
When nothing can stop you from getting the real taste of the Vietnamese traditional dishes, feel free to visit us at the Original Saigon. Our goal is to provide you as one of our valued customers what we’ve got. The good thing is that you’ll indulge in the tastes without traveling to Vietnam for it.
What else are you waiting for? Visit us today to give our Vietnamese food dishes a try!
Conclusion
With so many interesting facts about Vietnamese food, it’s more likely that you will appreciate eating them. Not only the locals but also the foreigners are now indulging themselves to the freshness of the ingredients and the herbs added to the cuisines. And while some foods have been mentioned to be gross to some, many still appreciate the complexities and the temptations of these dishes. Differences also vary by regions when it comes to the foods commonly served, each of these foods still appeal to the taste of the common people. In all these, Vietnamese foods may look so simple and complex, but they are still the most delicious in the world!
That is why there is no need to ask “Why is Vietnamese food so good?
