• Bánh Xèo – Vietnamese Pancake:

Bánh xèo – Vietnamese Pancake is a culinary dish that shows the gastronomic beauty of the Vietnamese people. It has been around for a very long time and is a very recognizable dish to the people of Southern Vietnam in particular and the people of Vietnam in general. The components used to make bánh xèo are fairly complex and are made from rice flour, but the flavour varies by location; the seasoning might be spicy, salty, or sweet, depending on the eating habits of each region. However, while it is often filled with beef, pork, or shrimp, there are many places where bánh xèo is also mixed with mushrooms, wood ear, bean sprouts, and plenty of fresh onions to enhance the flavour.

Banh Xeo – A famous Vietnamese cuisine.

• Bánh Khọt – Vietnamese Mini Pancake:

Each region of Vietnam seems to have its own cuisine with its own set of specialties. It may be a dish that is really difficult to find, or it could be a dish that has been simple and genuine since time immemorial. Banh Khot – Vietnamese Mini Pancake is also such a dish. Banh Khot (Vietnamese Mini Pancake) must be made with rice flour, which can be combined with coconut milk for a rich, fragrant flavour. When working with the mixture, it must also be prepared and soaked overnight to prevent melting. When the mixture is cooked, it will form bánh khọt, which is soft on the inside and crispy on the outside. Cooked Banh Khot should have bright turmeric yellow and have the crispiness and sweetness of rice, the fatty flavour of coconut water, and the aroma of turmeric and scallions. The taste and smell of the cake make you want to eat it straight away. Bánh khọt is usually served with fresh veggies, sweet and sour fish sauce, and a little fiery chilli to warm your heart, and a dish of bánh khọt is perfect in the chilly weather. Each simple bánh khọt has a delicate art that is difficult to explain in words. That complexity can only be summed up by folk experience and culinary expertise spanning several ages, in which the dish becomes an irreplaceable characteristic.

Banh Khot – A special Vietnamese cuisine.

• Phở – Vietnamese Pho Beef Noodles Soup:

Vietnamese cuisine is a never-ending discussion subject. With such a wide culinary culture around the country, food is always the element that draws the most tourists. Many local and foreign media polls show that “phở” is the most popular dish among both Vietnamese and international friends. Phở may be eaten at any time of day: morning, lunch, afternoon, and evening. As a unique characteristic, phở is served without accompaniment. It is often served in a big bowl with blanched rice noodles on top and meat on top. A bowl of phở for diners always has some accompanying condiments such as a few pieces of fresh lemon, a few stalks of herbs, a little chilli sauce, pepper powder, sour vinegar… Guests season their bowls of phở with chilli, lemon, pepper, and the spices mentioned above. Mix well with chopsticks and enjoy. When eating phở, we should eat slowly to feel its delicious taste. The meat is tender, the rice noodles are flexible, and you can feel the moderate spiciness of ginger, the pungent flavour of chilli, the faint fragrance of herbs, and the powerful aroma of green onions at times. All of this blends together to form a sweet picture, resulting in the traditional exquisite taste of phở. Phở is not only a delicious and appealing dish, but it is also a traditional Vietnamese dish. Following in the footsteps of the Vietnamese, phở is now available in many countries around the world and is considered a delightful and appealing dish by many international friends.

Pho – A well-known Vietnamese cuisine in the world.

• Gỏi cuốn – Spring Rolls:

Spring rolls, whether they appear in high-class or idyllic contexts, still retain their essential traits: thin rice paper rolls with herbs, shrimp, pork, and fresh vermicelli within. This spring roll needs precision while rolling, rolling firmly and neatly with a few stalks of raw green chives poking out. Rice paper, which serves as the outside cover to wrap the components within spring rolls, is an essential element. Rice paper has a round shape, today there are also rectangular ones as well. Dip the rice paper in water to soften it so that it can stick securely, then place the filling inside and stick it at the outermost layer. When eating, you can feel the chewy and salty taste of rice paper right away. Other components that contribute to the salad’s attractiveness are wrapped behind a thin white colour of the rice paper. Fresh veggies are also an attractive condiment for spring rolls. Lettuce, herbs, and chives are the most common raw veggies. To make a delicious salad roll, people often think that fresh ingredients must be available first, however, the dipping sauce is the decisive factor. Making dipping sauce for spring rolls is an art form. Dipping sauce made with dark brown whole soybeans is pureed, mixed with garlic, chilli, and seasoned to taste. Spring rolls have a variety of connections and meanings. It is not only a delicious and nutritious dish, bringing energy to the body of all those who enjoy it, but it also means to reunite with family and loved ones.

Goi Cuon – A delicious entree from a Vietnamese recipe.

At Pandas, customers will find these special Vietnamese cuisines easily with the best taste ever.