Nowadays, because of the hurry life, and women are busier with their social roles, street-foods stalls and restaurant are more appropriate choices. These are the most popular breakfast dishes in Vietnam which can both be cooked at home or found at restaurants. Rice seems to be the mother of many Vietnamese delicious foods.
Phở (Vietnamese noodle soup) – Famous food for breakfast – Best places to visit in Vietnam
Pho is not only the most popular breakfast in Vietnam but is zzalso internationally renowned as a symbol of Vietnamese gastronomy. Although the same ingredients (stewing bones of cows and pigs to cook Pho Bo – Pho with beef, and stewing bones of chicken and pigs to cook Pho Ga – Pho with chicken), each Pho stores deliver its own taste. That’s why some Pho stores are much more well-known than the rest, and the mystery hidden in the broth of Pho. an excellent pot of soup is determined by extra spices. Rice noodle used in a bowl of Pho is made of a special type of rice called “gao te” which is famous for its fragrance. Noodles are also dipped in boiled water and then divided into serving bowls. This aims to keep the heat of Pho – Vietnam noodle soup bowl. Top with beef. Pour the hot soup evenly among each serving bowl. Top with spring onions, chili or chili sauce and coriander leaves.
Bún (rice vermicelli)
Similar to Pho, Bun – rice vermicelli – is made of rice flour but instead of flat triangle shape like Pho, Bun has small and circular shape. Recipes to make Bun’s broth are even more diverse than Pho, which result in different rice vermicelli dishes, most popular ones are Bun Cha (rice vermicelli and grilled chopped meat), Bun Rieu (rice vermicelli and crab meat soup), Bun Thang (varied rice vermicelli), Bun Ca (rice vermicelli with fried fish) and Bun Oc (rice vermicelli and snail).
Miến (Cellophane Noodles/ Glass noodles) for breakfast
Mien – cellophane noodles – has a similar shape to Bun; but Bun is not made of rice flour; it is made from seaweed and cassava flour. Thanks to this, Mien is a less-calorie food and suitable with on-diet people. Basically, main components of Mien’s broth is the same with Pho, however, its spices are sourer and maybe more fishy because Mien usually eaten with sea-foods. Mien Luon (Mien with eels) is the most popular type of Mien in Vietnam, especially in Hanoi. Broth to cook this special Mien is made of eel bones and gingers; then sliced fried eel would be added later. Mien Luon should be eaten with fresh vegetables to eliminate the fishy taste of it. Other variables of Mien are Mien Ngan (Mien with goose meat), Mien Cua (Mien with crab meat) or Mien Ga (Mien with chicken).
Xôi (Sticky Rice)- must-try food for breakfast
Although Pho is well-known all over the world, Xoi is more popular for breakfast in Vietnam because it can be eaten on the pavement, in the stall or on the way. Many people bring Xoi to office to avoid lateness. Xoi stalls are very easy to be recognized with one or two people carrying a basket of Xoi, covered by banana leaves, on their head of bicycles advertising their Xoi loudly. This sticky rice varies from simple low-price ones like Xoi Gac (Xoi colored with Gac’s oil), Xoi Do Xanh (Xoi with green beans), Xoi Lac (Xoi with peanuts) or Xoi Ngo (Xoi wih corns) for commoners to higher ranks like Xoi Trung (Xoi with egg), Xoi Pate (Xoi with paste) or Xoi Cha (Xoi with meat rolls).
Bánh mì (Vietnamese Bread)
There are many types of Bread in Vietnam, but the most popular type of bread in Vietnam are: fresh vegetables, shrimp, sausage, pig’s liver paste eaten with tomato, chili sauce, or bread eaten with eggs, chili sauce, vegetables. Recently, Vietnam has adopted Donner Kebab bread from Turkey, which is highly appreciated by its civilians.
Bánh cuốn (Vietnam Steamed Rice Rolls) for breakfast
Banh cuon is made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and sliced shallots. It is a light dish, and is generally eaten for breakfast everywhere.
Banh cuon is eaten with cha lua (pork bologna), fried shallots, or prawns, and many kinds of vegetable, dipping saurce called “nuoc cham”. Sometimes, a drop of “ca cuong”, which is the essence of a giant water bug, Lethocerus indicus, is added to the “nuoc cham” for extra flavor
Cháo (Congee/Porridge) for breakfast
Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner. Cháo could be cooked with a variety of meats such as chicken, pork, bones, duck, eel and fish. To illustrate, Chao Ga is chao boiled with a whole chicken with bones to get the tastiest broth. Other varieties of Cháo such as Cháo Vịt (porridge with duck); Cháo Lươn (porridge with eel) and Cháo Cá (porridge with fish), are cooked with the same method.
Trứng Vịt Lộn (Balut) for breakfast
Balut is actually duck’s embryo still laying in its shell going through fertilization process and then boiled in steamy heat. Although this dish is listed among the most …”err” food for foreigners, you may find it thousand times more delicious than normal chicken egg as well as a huge amount of protein. In Vietnam, Trứng Vịt Lộn is favored by most people and appears in every breakfast stalls.
Vietnamese’s ‘banh’ (pies/cakes) for breakfast
Vietnam food offers too many breakfast cakes and each of them is as popular and tasty same as one another. Some most common cakes can be named as Bánh Chưng Rán, Bánh Giò (pyramidal rice dumplings), Bánh Khúc, Bánh Rán, Bánh Nếp, Bánh Tẻ, Bánh Đúc, Bánh Dày or Bánh Bao. There are still many more Vietnamese traditional cakes can be used for breakfast which may cost a whole essay to list out not to mention trying all of them. They are often filled with mung bean, pork (banh chung – square sticky rice cake), or woodear mushroom & pork (banh gio), or minced pork, wood ear mushroom and eggs (banh bao)… You can find them in many street food stalls and from the ladies wandering the streets with a pile of Banh on their shoulders.