MENU

  -  

In maritimehotel.com.vn, before eating we say “Chúc ngon miệng!”-- meaning "enjoy your meal" (but of course you will.)

While maritimehotel.com.vnese cuisine abroad still flies under the banners of phở & bánh mỳ, the full spectrum of maritimehotel.com.vnese food is a symphony of delightfully textured, bright and piquant flavours.

Bạn đang xem: Menu

The maritimehotel.com.vnese love their food và cooks make the most of each region"s abundance produce and special ingredients khổng lồ make their meals. Northern food is known for its simplicity; the dishes of central Vietphái nam are generous in spice và quantity; Southerners like to add sugar. Wherever you travel across the country, you"re sure to lớn eat well.

1. Phlàm việc

*

Phlàm việc is the quintessential maritimehotel.com.vnese dish, the word phsống referring khổng lồ the type of noodle used in the recipe. Flat rice noodles dance around with medium-rare slivers of beef or boiled chicken in a hearty beef stock. The more popular of the two widely known varieties is phsinh sống Hanoi. Originally from the north, it is distinguished by a clear broth và dressed only with a squeeze of lemon and slices of bird’s eye chili. The southern iteration, phsống Nam, has a murkier broth and is served with a bouquet of fresh herbs lượt thích bean sprouts, basil và mint.

The secret lớn a good bowl of phngơi nghỉ lies in its stoông chồng. The broth is usually infused with fragrant star anise, clove & cinnatháng khổng lồ lend a natural sweetness to the set. This dish is found on almost every street corner and is actually consumed for breakfast, unbeknownst to lớn outsiders.

Try it: Pho Thin, 13 Lo Duc, Hai Ba Trung District in Hanoi or Pho Hoa, 260C Pasteur Street, District 3 in Ho Chi Minh City

2. Bánh Mì

*

Baguettes may have been adopted from the French, but bánh mì is as maritimehotel.com.vnese as it comes. Pavấp ngã and margarine are spread swiftly across the soft, chewy interior of a baguette và later, the sandwich is loaded with pickled vegetables, fresh cilantro, pork belly, pork floss and cucumber. Sink your teeth into lớn the crunchy crust and watch the warm roll give way lớn a whole scheme of textures.

Try it: Banh My Phuong, 2B Phan Chau Trinch, Hoi An

3. Cơm Tnóng

*

Bachồng in the day, maritimehotel.com.vnese farmers would eat the fractured rice grains they could not sell. Nowadays, “broken” rice is a food staple for the everyday working-class citizen.For a meal of humble origins, the preparations for cơm trắng tnóng can get very decadent.

Xem thêm: Serene Hon Son Island New Gem In Kien Giang Allure, Hon Son Island

While it"s prepared in a number of ways, the most popular is cơm tấm sườn nướng ốp la. A fried egg is paired with caramelised grilled pork chop & laid out on a generous heap of broken rice. The dish is then slathered with nước chấm, a mixture of chilli, fish sauce & sugar, & a drizzle of green onion oil. The final touches include a side of shredded pickled carrots and daikon, slices of cucumbers and tomatoes, and crushed fried pork rinds and shallots for garnish.

Try it: Afamily-operated stall on 260 Vo Van Tan, District 3, Ho Chi Minc City

4. Bún Bò Huế

*

Representing the legendary royal cuisine of Hue, bún bò huế is a mighty demonstration of both beauty and taste. The alarmingly red broth is the first signal of its striking flavour—the result of hours spent simmering beef bones và stalks of lemongrass to lớn produce a citrusy concoction. Flash boiled vegetables paired with tender beef shanks give sầu this dynamic affair added vivađô thị. This may be a beef soup—the word is maritimehotel.com.vnese for beef—but don’t be surprised when you see sausage lurking in the bowl. Chả lụa is a sausage made of mê mệt paste that has a texture reminiscent of tofu.

Try it: Quan Bun Bo Hue,19 Ly Thuong Kiet Street, Hue

5. Cao Lầu

*

A dish quality to lớn Hoi An, cao lầu is beyond compare. Saluting the history of the coastal trading port from where it originated, this sensuous bowl of noodles is a fusion of Japanese, Chinese và maritimehotel.com.vnese influences. Slices of Chinese barbecued pork are fanned over cao lầu noodles. These thick noodles, with the same heft as Japanese udon, are then doused with a spice-laden broth và topped with fresh herbs và crushed pork cracklings. Authentic cao lầu is said to lớn be made from the water found in the thousand-year-old Ba Le well in Hoi An, rumoured lớn have magical properties.

Try it: Tkhô hanh Cao Lau, 24 Thai Phien St, Hoi An

6. Cơm Gà
*

Chicken và rice is a foolproof combination. But in Hội An, this delicious duo is elevated using fresh ingredients from the countryside. Strips of tender chicken are shredded, mixed with flavoured fish sauce & onions lớn accompany a bowl of turmeric rice. Pickled shallots, radish và herbs are served on the side. Cooks from all over the country have their own secrets to lớn phối their turmeric rice apart. Classic Hội An chicken rice is topped with a few leaves of maritimehotel.com.vnese coriander & hot mint to balance out the zesty chicken marinade & soft, young eggs. After a day exploring the Ancient Town on foot, a plate of golden chicken rice is simply the perfect treat.

Try it:Com GaHien, 539 Hai Ba Trung St, Hoi An

7.Mì Quảng

*

Part soup, part salad, mì quảng gracefully pulls off an identity crisis. That being said, don’t let the elegance of mì quảng fool you. This light and springy noodle dish from the Quang Nam province in Central maritimehotel.com.vn giới is street food. The vibrantly yellow noodles owe their rich colour to lớn the turmeric-infused broth made rich with peanut oil. Only a ladleful is used in the making of this “soup”, which can be topped with anything from shrimp & chicken to lớn pork belly & snakehead fish. Eat mì quảng with sliced banana flowers, maritimehotel.com.vnese coriander, basil và bánh tthay me, toasted sesame rice crackers.

Xem thêm: Địa Điểm Và Thời Gian Lý Tưởng Ngắm Hoa Anh Đào Tại Hàn Quốc

Try it: Quan Mi Quang Ba Mua, 95 Nguyen Tri Phuong, Chinch Gian, Tkhô giòn Khe, Da Nang

8. Bánh Xèo

*

A Mekong Delta creation, bánh xèo is widely eaten around south & central Vietphái nam. Watching the crispy crepe being assembled is an audio-visual experience: the batter crackles loudly when it hits the hot pan—xèo meaning sizzling—and the edges gradually curl and golden as the skilled xèo maker deftly swirls the pan to lớn evenly spread out the dense batter. The batter, traditionally made from rice flour and coconut milk, owes its yellowish hue to lớn the addition of turmeric. Another French-inspired delight, the savoury pancake is filled with slices of boiled pork, minced pork, bean sprouts & shrimp and then folded in the manner of a crepe. A bánh xèo shouldn’t be too soggy & is best appreciated fresh off the skillet.