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A wobbly, firm block of rice flour paste studded with whole boiled peanuts. Sliced into wedges and dipped into fermented soy sauce. Make the ultimate rural snack at home.
King oyster mushrooms, fried tofu, and boiled peanuts replace pork and shrimp in this robust, turmeric-heavy broth. A plant-based triumph from Central Vietnam.
Dried fish pan-fried and coated in a sticky glaze of chili sauce, sugar, and garlic. A crunchy, intense, oceanic snack that dominates Vietnamese drinking tables.
A fragrant, dark brown sweet soup made from sticky rice violently stirred until broken, flavored with fresh ginger and dark molasses. A Hanoi winter essential.
A fragrant, peppery pork and mung bean center wrapped in cudweed herb dough, then rolled in sticky rice. Master the beloved winter comfort food of Hanoi.
Kelp in a dessert? Absolutely. Simmered mung beans and crunchy dried seaweed create a refreshing, hyper-cooling summer soup. A uniquely Vietnamese sweet and savory balance.
Packed with fresh shrimp, squid, and a creamy mayonnaise center, then rolled in breadcrumbs and deep-fried. Recreate the modern, addictive Vietnamese party appetizer.
A whole catfish scored, heavily rubbed with fiery bird's eye chili and coarse salt, then grilled over open coals until the skin blisters. The perfect rustic Mekong Delta feast.
Thick, chewy homemade tapioca noodles swimming in a naturally sweet pork bone broth, topped with fall-off-the-bone pork trotters. The heavy, glorious breakfast of champions.
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