A journey through the terroirs
The geographical diversity of Central Vietnam is reflected in its cuisine. Each region has its own noodle specialties, each bearing the mark of its terroir and culinary traditions.
Iconic Bun Bo Hue - Source : Collected
Venturing into the region of Hue, the former imperial capital, one discovers bun bo Hue, an iconic dish made with vermicelli noodles, tender beef, and a spicy broth infused with lemongrass and shrimp paste. An explosion of flavors that awakens the senses and transports you to the refined world of royal cuisine.
On the coast, in Hoi An, food lovers delight in cao lau, a unique dish with Chinese influences. Yellow rice noodles, cooked in a broth made from pork and lye water ash, are served with grilled pork slices, fresh herbs, and rice crackers. A perfect marriage of textures and flavors that embodies the cosmopolitan spirit of Hoi An.
Unique flavors to explore
Beyond the iconic dishes, Central Vietnam holds many surprises for culinary explorers. Mi Quang, originating from the province of Quang Nam, presents itself as a salad of yellow rice noodles topped with grilled pork, peanuts, quail eggs, and a light broth. A fresh and flavorful dish that showcases local ingredients.
For those who enjoy bold flavors, bun mam, a specialty of Da Nang, offers an intense gustatory experience. Vermicelli rice noodles are served with fermented fish, crunchy vegetables, and a tangy-sweet nuoc mam sauce. A daring and fragrant dish that will leave no one indifferent.