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In Vietnam, people often send their soul on the foods. That's why you can just only try the special local food, feeling the flavor and can understand their life, their culture and personality. Traveling in Vietnam you should not miss the most famous our traditional delicious dishes, such as Hue Beef Noodle Soup, Cao Lau, "Cha ca" La Vong, "Com" or Green Sticky Rice, etc...

Food and Beverage
Sticky rice cake - Vietnamese traditional dish
Sticky rice cake - Vietnamese traditional dish
Spring roll - Hanoian typical dish
Spring roll - Hanoian typical dish
Rolled rice pancake - A must try dish when you having Vietnam Tours
Rolled rice pancake - A must try dish when you having Vietnam Tours
Hanoi beef noodle soup - A traditional dish of the capital city
Hanoi beef noodle soup - A traditional dish of the capital city
Hanoi turmeric fish - Hanoi's most beloved dish
Hanoi turmeric fish - Hanoi's most beloved dish
Green stick rice - A typical dish of Hanoi Autumn
Green stick rice - A typical dish of Hanoi Autumn
Hue Beo cake - The delicious taste and unique scent
Hue Beo cake - The delicious taste and unique scent
Quang Nam noodle - The spirit of Quang Nam Cuisine
Quang Nam noodle - The spirit of Quang Nam Cuisine
Cao Lau - Enjoy specialties of the central Vietnam in Danang
Cao Lau - Enjoy specialties of the central Vietnam in Danang
Hue Noodle Soup - A specialty of Hue
Hue Noodle Soup - A specialty of Hue
Let's inspire you
 
  • "Banh Chung" (Sticky Rice Cake) is not only a traditional dish of Vietnamese but also an indispensable food for Vietnamese Lunar New Year Festival. The taste of "Chung" cake has become the taste of Tet holiday in Vietnam. Banh Chung is made of glutinous rice, pork meat, and green beans paste wrapped in a square of bamboo leaves, giving the rice a green color after boiling. Sticky rice cakes are a Vietnamese traditional dish that must be part of Tet meals. As a matter of fact, every Vietnamese family must have sticky rice cakes among the offerings placed on the altar to their ancestors.
  • There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners. The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew’s ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc.
     


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    The origin of "Banh Cuon" is traced back from Northern Vietnam, no matter the exact date and time "Banh Cuon" was initially made, people seem not to deny that "Banh Cuon" has been made for years and served over and over. Among other members of the extended noodle family, Bánh Cuốn almost ranks first. It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil.
  • "Pho Bo" Hanoi (Hanoi beef noodle soup) is the traditional dish of the capital city and has been cooked up here for centuries. Everyone visiting Hanoi will not miss the chance to enjoy a bowl of Phở bò (Beef noodle soup) which is considered one of the unique features of Hanoi. For a very long time, “Pho Bo Hanoi” has become a favorite dish of all Hanoians. They can enjoy it for breakfast, lunch and even dinner. Pho Bo is the traditional dish of the capital city. Good “Pho” consists of a flavorful broth, soft (but not mushy) rice noodles and tender meat. A bowl of hot “Pho” is an essential part of any authentic Hanoi experience.
  • "Cha Ca" has long been a favorite dish of the Hanoi people. The ancient city has several shops selling the specialty but for many, "Cha Ca" La Vong stands above the rest in terms of quality and flavor. The type of fish used in “Cha ca” La Vong is Lang fish, was originally offered only to the feudal kings because of its high quality and sweet-tasting meat. Firstly, the fish is sliced into small pieces and then mixed with spices, according to a secret traditional recipe. Then, it is roasted over hot coals and served with vegetables and an exquisite shrimp sauce. The sound and aroma of fresh frying over hot burning charcoal gives the feeling of enjoying an authentic home-cooked meal, Hanoi style.
  • "Cốm" (green sticky rice) is a delicacy that is made only in autumn and cherished by all Vietnamese. For Hanoians, nothing evokes autumn like the taste of young rice from Vòng Village, the grain so sweetly scented that they left a lasting impression. Every autumn, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, and the local farmers will know it is time to make Cốm – a specialty made from young green sticky rice. Cốm is often eaten by hand, directly from the lotus leaves, a pinch at a time.
  • The Hue often uses "Banh Beo" as snack cake. It is not expensive but has delicious taste and unique scent. "Banh Beo" is the specialty of hue dishes in daily life. Every day, as usual, from 3:00 am to 5:00 am, we often caught somewhere on the corner of street, women buy "Banh Beo". The delicious “Banh Beo” is thanks to the shrimp, especially the sauce. Firstly, “nuoc mam” mixes with grease, sugar, garlic, chili and shrimp which create the unique flavor. When eating “banh beo”, people not use chopsticks but small bamboo stick. It is great when using it with spicy sauce. The sweetness of shrimp mixed with the flavor of garlic, chili… gives us unforgettable impressions.
  • Quang Nam's noodle (so-called "My Quang" in Vietnamese) is a special type of noodles that originated from Quang Nam Province. Like Hue beef noodle soup and Hanoi beef noodle soup, Quang Nam’s noodle is made from noodle and broth too. The broth is cooked from pork bones for fatty flavor and high nutrition. Quang Nam’s noodle is served in a bowl that contains noodles, broth and variety of toppings. Toppings for Quang Nam’s noodles are very diverse: some slice of pork, beef, chicken, fish, shrimp or a half of boiled egg. Besides, roasted peanut, fresh vegetable and toasted Vietnamese sesame rice cracker are also added on the top of the bowl for authentic taste of Quang Nam’s noodles. That unique noodle can be offered as a fine dish for breakfast, lunch and dinner also.
  • Visitors to Hoi An never forget Cao Lau (vermicelli), the special Hoi An and Quang Nam special symbol. Cao Lau noodles are carefully made from local new sticky rice. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling. On the Cao Lau noodles were some meat slices mixed with fat made from fried noodles served with vegetables and bean sprouts. Sharp-witted eaters would find out the specific flavor of the dish. Cao Lau did not have Vietnamese flavor. Despite its Chinese-like appearance, no Chinese accepted it as Chinese food. Until now, the origin of Cao Lau still remains in mystery.
  • If people come to Hue, they will unforgettable the flavor of Bun bo Hue - a specialty of Hue. A bowl of noodles with white noodles, pieces of pig's trotters… will make unique impression about Hue cuisine. In Hue, they like “bun” rather than other one because of style of “bun Hue”. Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “Bun Bo Hue”. The Hue is famous for fussy beauty of each dish. “Bun Bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass.
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