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Bánh Xèo Originating from the Mekong Delta, bánh xèo is a popular dish throughout southern and central Vietnam. The experience of watching this crispy crepe come together is both auditory and visual: a loud sizzling sound fills the air as the batter hits the heated pan—the word "xèo" itself means sizzle. As the skilled maker swirls the pan, the batter spreads evenly, the edges curling and turning golden. Made traditionally from rice flour and coconut milk, the batter gets its yellowish color from turmeric. This savory pancake, influenced by French cuisine, is stuffed with boiled pork slices, minced pork, bean sprouts, and shrimp, then folded like a crepe. For the best taste, a bánh xèo should be enjoyed fresh and crisp, not soggy.

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Bún Chả Bún chả shot to fame after President Obama and Anthony Bourdain were seen enjoying a bowl of these grilled pork patties in Hanoi's Old Quarter. Despite its sudden rise in popularity, this dish has long been a favorite among local residents. The aroma of pork grilling on charcoal fills the air at lunchtime, tempting the appetites of those in Hanoi. This quintessential dish from northern Vietnam consists of chilled bún (rice vermicelli), seasoned pork belly slices, a heap of fresh herbs and salad greens, and medallions of minced pork in a fish sauce-infused broth. The traditional method involves ladling small portions of bún into your bowl of broth, alternating bites of noodles, pork, and greens. Visit: Bun Cha Huong Lien (also known as Bun Cha Obama), 24 Le Van Huu, Phan Dinh Ho, Hai Ba Trung, Hanoi to experience it yourself.

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Bánh Bèo Bánh bèo, a delightful starter from Hue in Central Vietnam, serves up a quick snack. These small, steamed rice cakes resemble Vietnamese tapas and are served in bite-sized portions. Each chewy round is garnished with creamy mung bean paste and toasted shrimp, finished with a choice of croutons or the richer tép mỡ—crispy fried pork fat. A hallmark of a properly steamed bánh bèo is a central dimple. They are typically enjoyed with nước chấm.

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Bún Riêu The combination of crab and tomato in bún riêu sets it apart as a unique dish. This robust soup, rich in acidity, features silky bún noodles, fresh crab meat, tofu chunks, and stewed tomatoes. Preparing an authentic bún riêu requires significant effort. The crab meat is first extracted from the shell, which is then crushed with a mortar and pestle and strained to create the soup's foundation. The broth is adorned with soft mounds of minced crab mixed with ground pork and egg, providing a melt-in-your-mouth experience.

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Gỏi Cuốn Gỏi cuốn, a dynamic and fresh salad roll, features a semi-transparent exterior crafted from pliable rice paper. Inside, a mixture of leafy greens, mint, coriander, a type of protein, and a stalk of garlic chive juts out from the tightly packed roll. Typically, the most popular version combines pork tenderloin with shelled shrimp in a surf and turf style. These rolls are often dipped in either a rich, nutty hoisin sauce or a tangy nước chấm.

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Bánh Căn Bánh căn, a favorite from the south-central region, consists of small, savory pancakes. They're prepared with rice batter, quail eggs, and green onions, all cooked in an earthenware grill over a flame. Each mouthful is increasingly delightful. While traditionally served without toppings, these days bánh căn comes garnished with shrimp or pork and is often accompanied by a rich broth sprinkled with green onions and meatballs floating within.

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Hủ Tiếu Nam Vang Hủ tiếu is a popular street food in the south, similar to kuy teav in Cambodia and guay tiew in Thailand. This dish features noodles served either wet (nước) or dry (khô) in a typically opaque pork bone broth. The classic version, Hủ Tiếu Nam Vang, includes pork on the bone, boiled liver, a quail egg, and some shrimp. If you're not a fan of congealed pork blood chunks, which occasionally appear, you can request to exclude them. The broth, enriched with rock sugar, offers a sweet note and is garnished with peppery chopped green onions.

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Bánh Cuốn Bánh cuốn is crafted from big, round sheets of steamed rice flour that enclose minced pork and wood-ear mushrooms. Each serving is freshly made, delicately folded, and cut right before it's served. This savory dish is topped with dried shallots and comes with a side of fish sauce and pork sausage. For an authentic experience, enjoy it for breakfast and enhance your meal by adding fresh herbs to brighten each bite.

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Chè Chè is a delightful dessert that can be served warm or chilled, taking the form of either a pudding or a dessert soup. When served cold, chè features a mixture of jellied components and exotic fruits such as bananas, mangoes, and longan, all typically smothered in coconut cream. It offers a diverse array of textures, often including coconut shreds, crushed ice, lotus seeds, and various jellies in its syrup-laden servings. A popular variation is the visually stunning three-colored chè ba màu, often referred to as the rainbow dessert. This layered creation consists of red beans, mashed mung beans, and pandan jelly, all crowned with crushed ice and coconut milk.

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Bún Bò Cuốn Lá Lốt A crispy, charred outer layer envelops a mix of minced beef, garlic, and shallots in bò lá lốt, locking in succulent morsels. This Southern Vietnamese delight surprises diners with its joyful combination of meats wrapped in betel leaves, resembling tiny cigars, and char-grilled. The outcome is marvelous, delivering spicy explosions of taste that pair well with noodles or wrapped in rice paper with fresh herbs. The playful textures, combined with a zesty fish sauce dip, make bò lá lốt an essential dish for carnivores visiting Vietnam.

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Bun cha ca Bun cha ca varies by region, but consistently includes rice vermicelli (bun), fish cakes (cha ca), and fresh herbs, each version adding a local flair. The depiction shown is bun cha ca Nha Trang from the central coastal city, which features the standard components along with springy squid cakes, dill, fried green onion, and tomato, creating a light and tangy taste. Enjoy this dish with some leafy greens and a dash of lime juice.

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Nom hoa chuoi Nom hoa chuoi features a delightful mix of shredded banana flowers, combined with pickled carrots, coriander, lotus root, and cabbage. Seasonal additions often include pomelo and either green mango or papaya, sliced thinly. This salad may also include chicken, beef, and shrimp, but it can be prepared vegetarian as well. It's dressed with sauce and garnished with crushed peanuts and bird’s eye chili. A squeeze of lime adds a refreshing zest to the dish.

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in Korean is "iyeol chiyeol"

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Cơm Gà Chicken and rice are a classic pairing, and in Hội An, this staple is enhanced with fresh local ingredients. The chicken, tender and shredded, is tossed with seasoned fish sauce and onions alongside a serving of turmeric-infused rice. Accompaniments include pickled shallots, radish, and fresh herbs. Each cook across the nation brings unique touches to their turmeric rice. In Hội An, the dish is garnished with Vietnamese coriander and hot mint, which complement the tangy chicken marinade and tender young eggs. A plate of this golden chicken rice is the ideal reward after a day of wandering through the Ancient Town.

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Samgyetang Continuing with the theme of embracing discomfort, there's a Korean saying, "fight heat with heat." This reflects their fondness for eating piping hot dishes during the sweltering summer days. One of the most iconic dishes is samgyetang, a rich and hearty soup featuring a whole stuffed chicken simmering in the boiling broth. The cooking process mellows the ginseng's typical bitterness, replacing it with an oddly enticing, aromatic flavor that infuses the entire chicken, which becomes tender and succulent.

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for example, nouns could fund a network school scholarship program where we pay for the $1000/mo rent (the “tuition”) for a number of builders in our community to attend the school with less financial burden more context on the network school in this tweet by @balajis.eth https://x.com/balajis/status/1824533037780201580?s=46&t=I3GMmn9RqMp26z1dExtLuA

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Bibimbap This Korean bowl combines a straightforward mix of rice, assorted vegetables, beef, and egg, all brought together with sesame oil and a touch of chili paste for flavor. While ancient Korean royalty might be surprised to see how their regal dish has become a staple for the everyday person, we appreciate how affordable and fast it is to enjoy our favorite lunch.

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Sundae A type of sausage akin to blood pudding, with origins in Mongolian cuisine. Authentic sundae consists of pig intestines filled with cellophane noodles, vegetables, and meat. However, even if you opt for the street vendor version, which substitutes the pig intestines with a synthetic casing, you can still relish the accompanying lungs and liver. Delicious!

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Galbi Galbi, meaning "rib," can refer to pork or even chicken, but when you mention "galbi" without any qualifiers, it usually refers to thick cuts of beef marinated in soy sauce, chopped garlic, and sugar, then grilled over an open flame. While beef galbi can also be prepared as soup (galbitang) or steamed (galbijjim), these dishes, though delicious, are often outshined by the grilled version, which reigns supreme.

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