Friday, 20 Oct 2017
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TRAVELFOOD

These eight Hanoi’s street food under $1 would awake your taste

Updated at Sunday, 06 Aug 2017, 20:18
The Hanoitimes - For quite a long time, Hanoi street food can make any foreign traveler mouth water with the featuring taste, the variety and especially… their low cost.
Xoi (sticky rice)
It will be a big miss if you come to Vietnam without trying “xoi”. Made from sticky rice, xoi has as many variants as you can imagine. “Xoi” is a very common food in Vietnam, and one can find it anywhere from the roadside vendors to luxuriously traditional restaurants. However, “xoi” is not “xoi” anymore when eating in an air-conditioned room with professional services. After all, “xoi” is still street food, which means that people should buy and enjoy it on the street.
Banh mi (Vietnamese iconic sandwich)
Generally speaking, it’s an airy Vietnamese baguette made with a mix of rice flours within the crispy crust. It’s stuffed with pate, pork, cucumber, cured ham, fried egg (in some case), with Vietnamese herb and poured with special sauce. You can find Banh mi everywhere in Vietnam, in street stores or even in vendor pushcart…
Banh gio (Pyramidal rice dumpling)
This white and smooth dumpling is wrapped in green banana leaf, which is regarded as the quintessence of heaven and earth. The pyramidal rice dumpling is made from a few ingredients including plain rice flour, minced lean meat, cat’s ear, onion and mushroom.
The process of stirring and kneading flour is the most important, which decides the deliciousness of the dumpling. Processing the dumpling flour is a secret handed from generation to generation. Some famous makers of pyramidal rice dumpling said that they bought flour in Ha Dong District but still kept secret what kind of flour was.
Banh Goi (Vietnamese Crispy Fried Dumpling)
Perhaps the perfect street food, this deep fried pillow of mushrooms, glass noodles, and ground pork is crispy on the outside and flavourful on the inside.
The pastry is usually made with rice flour (gluten-free!). The filling is most likely seasoned with salt, pepper, and shallots. Sometimes, you'll find a bit of hard-boiled egg inside. Dip it in the sweet and sour Vietnamese sauce (nuoc cham). Gối means pillow, but you may also see this called bánh xếp (xep refers to the technique used to fold it) or bánh quai vạc (quai vac means the handle of a cauldron).
Thit xien nuong (Grilled Pork Skewer)
With this kind of Vietnamese BBQ,  Pork is sliced to piece, marine with spices then pierce by bamboo stick. You could find them in Vietnamese party or also on the streets of Hanoi.
Banh ran (fried rice ball)
Banh ran is a deep-fried glutinous rice ball from northern Vietnamese cuisine. In Vietnamese, bánh is a category of food including cakes, pies, and pastries, while rán means "fried."
Its outer shell is made from glutinous rice flour, and covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, and scented with jasmine flower essence.photo Traditionally, the filling should be separated from the shell so that if one shakes the bánh rán, one can feel the filling rattle against the inside of the shell.
Quay (Fried bread stick)
This is a Chinese-influenced snack that is also popular in many Asian countries including Vietnam. It's one of the most technically difficult snacks to make. The crispy shell of Quẩy tastes amazing when dipped in Vietnamese sauce – a mix of fish sauce, vinegar and vegetable.
Trung vit lon (Boiled half-hatched egg)
here is one iconic street snack which can tickle your curiosity and terrify you at the same time: trung vit lon (balut). Remaining one of the world’s most bizarre foods, hot vit lon — duck egg embryo boiled and eaten in the shell — has long been a distinctive feature of this ubiquitous sidewalk dish.
Besides being good for pregnant women and nutritious for babies as it helps to cool down body temperature, there are other reasons why the consumption of this food is vibrant.It’s a baby duck fetus that’s been in the egg about 15 to 17 days. One of the things that actually made this do-able was that you eat it with the lime/salt/pepper sauce and a kind of Vietnamese green herbal leaf.
 
Tu Anh
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