Southern Dishes

Thuân túy Sài gòn

`

Strong flavor, dramatic taste: Southerners prefer food with stronger flavors with slightly sweeter and bolder. They use pure fish sauce, and hot chili peppers to spice up their dishes. French cuisine had an impact on the food and eating habits of the Southern people during their colonial rule in Indochina. Meat, seafood, vegetables, and herbs, which are the main ingredients in the Northern and Southern dishes, are fresh. As a result, Vietnamese foods normally preserve their original flavors and nutrients.

Hu Tieu Nam Vang/ Phnom Penh Noodle soup.

It's a Cambodian-Chinese concoction that the Vietnamese "borrowed" and then made their own. Compared to Pho from the North or Bun Bò Hue from the central region, Hu Tieu can be downright from the South

Char siu wonton noodle soup / Mì hoành thánh xá xíu

Egg noodles and leafy greens served in a chicken broth topped with BBQ pork and wontons.

Crepe / Bánh Xèo Nam Bộ

Crispy, golden brown crust filled with delicious pork, shrimp, and sprinkling of mung bean, onions and bean sprouts

Crispy Noodle stir fry/ Mì xào dòn

Crispy noodles, topped with sea food and vegetable stir fry with a thick, delicious sauce..

Beef Stew /Bò Kho bánh mì

Bo kho is an aromatic Vietnamese beef stew made with chuck steak, carrots, star anise, cinnamon, paprika, annatto, ginger and garlic. Choice of French bread, egg noodles or pho