TOP 7 VIETNAMESE DISHES MUST-TRY AT NHA TRANG | WHERE

TOP 6 VIETNAMESE DISHES MUST-TRY AT NHA TRANG & CAM RANH & CAM LAM AND WHERE TO TRY IT.

In this post, we introduce top 7 dishes you maybe love when come to Nha Trang city, Cam Ranh city or Cam Lam district in Khanh Hoa province, Vietnam. Ofcouse, the address to try it.

1. “GỎI CUỐN” – SPRING ROLL
2. “BÁNH XÈO” – PANCAKE OR PIZZA OF VIETNAM
3. “PHỞ” – VIETNAMESE NOODLE
4. “BÁNH CĂN”
5. “CÀ PHÊ” – COFFEE – AMERICANO – salt coffee
6. NƯỚC MÍA – SUGARCANE JUICE
7. CHÈ CHUỐI NƯỚNG – CHÈ BẮP (GRILLED BANANA SWEET SOUP)

First of all, we should be clear about three main location names including Nha Trang city, Cam Ranh city and Cam Lam district. Three names will be repeat in the post.

All of them are in Khanh Hoa province and right beside each other.

Nha Trang city is the biggest city of Khanh Hoa province. Cam Ranh is the smaller city but it have Cam Ranh International Airport. Cam Ranh city located to the south of Nha Trang city. Between the two cities is Cam Lam district. Cam Lam district have Bai Dai beach which is head quarter of 40 resorts such as: Riviera, Fusion, Anam, Movenpick, Radisson, Melia, Duyen Ha, Wyndham Garden, … Cam Lam is also “the mango capital” of Khanh Hoa.

Read more: EXPLORE THE CAM RANH AREA

“GỎI CUỐN” – SPRING ROLL

An action-packed salad roll, gỏi cuốn is bursting at the seams with freshness. The semi-transparent skin is made from softened sheets of rice paper. Encased within is a stack of leafy greens, mint, coriander, some form of protein and a stalk of garlic chive poking out from the snugly wrapped roll. The most common variety of gỏi cuốn is a surf and turf combo of pork tenderloin and shelled shrimp. The roll is either dunked in a bowl of nutty hoisin sauce or nước chấm.

Interestingly, these Vietnamese rolls were included in the list of the world’s 50 best foods by CNN.

Price per piece: 9.000-12.000 dong | 1 US dollar = 23.000 dong

“BÁNH XÈO” – PANCAKE OR PIZZA OF VIETNAM

Bánh xèo is widely eaten around south and central Vietnam. Watching the crispy crepe being assembled is an audio-visual experience: the batter crackles loudly when it hits the hot pan—xèo meaning sizzling—and the edges gradually curl and golden as the skilled xèo maker deftly swirls the pan to evenly spread out the dense batter. The batter, traditionally made from rice flour and coconut milk, owes its yellowish hue to the addition of turmeric. Another French-inspired delight, the savory pancake is filled with slices of boiled pork, minced pork, bean sprouts and shrimp and then folded in the manner of a crepe. A bánh xèo shouldn’t be too soggy and is best appreciated fresh off the skillet.

The dish is also a popular street food item in Cambodia and Thailand.

Price: Cheap in Cam Lam district and Higher when you come to the Nha Trang city.

Around 20.000 to 45.000 dong for a big size or a group of 5 small size ones.

Someone think banh xeo and pizza is same same. There are both have two parts: Topping and foundation. But the difference is the sauces. Sure, it’s fish sauces with sweet-sour and chili.

How to eat: Put all things including cake, vegetables into the sauces then enjoy. Another way to try is roll all things with a rice paper then dip into the sauces. Eat by your hands for better tasty.

“PHỞ” – VIETNAMESE NOODLE

Pho is a Vietnamese noodle soup, Vietnam’s national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity.

Although it is classified as a soup, pho is served as the main course and the two bowls of it never taste the same. It is traditionally made with chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is perfect.

The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level. There are two main types of Pho in Vietnam – one is Pho Bac, made in the northern parts of the country, with a clear, simple, delicate flavor and spices, without the herbs and garnishes found in Pho Nam, which is made in the southern parts of the country, with added spices, bean sprouts, various toppings, fish, and hoisin sauce.
It is believed that pho derived from the French pot au feu, but regardless of the legend’s truthfulness, pho still remains a staple of comfort food – warm, hearty, and delicious.

“BÁNH CĂN”

Bite-sized savoury pancakes bánh căn are a beloved south-central specialty. Made from a combination of rice batter, a cracked quail egg and green onions cooked over flame in an earthenware grill, each bite is more satisfying than the last. Traditionally served plain, bánh căn is now topped with either shrimp or pork and dipped in a bowl of broth loaded with green onions and a few floating meatballs.

It is not clear when these pancakes first appeared, but their origin is often attributed to Ninh Thuận province where has lots op Chăm people, although they are enjoyed throughout South Central region.

The most important thing of Banh Căn is the sauce (fish sauce, sugar, garlic chili and onion). Each shop have a unique taste of the sauce.

“CÀ PHÊ” – COFFEE – AMERICANO – salt coffee

The signature drink of all time in Vietnam is no doubt coffee. Vietnamese coffee has become a part of Vietnamese culture. It was the French who first introduced coffee to Vietnam, but the Vietnamese have creatively changed it into a drink of their own. If you want to find something different from ordinary coffee shops, there are numerous sidewalk cafés for you to sip a cup of coffee in style.

There is no need to hasten if you fall in love with ‘Ca phe phin’ or drip coffee. It takes several minutes of dripping to fill a full cup, and you will get what you wait for – a deeply satisfying flavor. Another popular cup of coffee for leisure is iced coffee with condensed milk. This combination is just great to dissolve your morning daze and perk you up for the day.

Price per 1 cup of black coffee is around 10.000 dong to 30.000 dong. Milk coffee is 5.000 dong higher.

NƯỚC MÍA – SUGARCANE JUICE

Sugarcane juice is a sugary sweetened beverage commonly consumed in parts of India, Africa and Asia. Sugarcane juice is being marketed as an all-natural drink with numerous health benefits. One of the surprising benefits of sugarcane juice is that its ingredients work to fight acne, fade dark spots, slow down the aging process, and keep the skin soft. Alpha hydroxy acids are said to have amazing benefits for skin health. One of the most prominent alpha hydroxy acids is the glycolic acid in sugar cane that can help maintain skin’s radiance.

Salt-lemon also put into the juice to make more aroma. The seller will ask you to add if you want.

Price: At Cam Lam very cheap: 10.000 dong per bottle. At Nha Trang maybe 15.000 dong or 20.000 per one.

You can stop at a brand-new cart or an old-fashioned juice machine. For the latter, you will have an opportunity to watch the local vendor slowly operate the hand-cranked sugarcane juicer that takes in one sugarcane at a time. Then comes beautiful green colored sugarcane juice that is so sweet and delicious. It is a skill to watch! Addition, ask the seller to try make a cup yourself.

CHÈ CHUỐI NƯỚNG – CHÈ BẮP (GRILLED BANANA SWEET SOUP)

Locals and Tourists alike to enjoy a sweet and creamy coconut pudding topped with salty peanuts. It is one of many chè (a sweet soup) desserts in Vietnam, and locals are often drawn to it more than others because of its unique combination of the sweet and creamy coconut sauce contrasted with the salty peanuts.

Price: Very cheap. 10.000 dong per one bag.

How to eat: Eat directly when it still warm. You can buy only the grilled banana without the sweet coconut sauce.

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