Fish sauce Fish sauce is a favorite condiment of Vietnamese people. The processing of fish sauce is very complicated. During the peak fish season, fresh fish are put into fish baskets, trampled with feet to remove scales, then internal organs are removed, washed, and put into large wooden barrels specially used for making fish sauce. Place a small tube at the bottom and guide it into another empty bucket. After three or five days, pour the fish juice from the original empty bucket into the fish bucket. When it is full, pour it back. Repeat this many times until the fish juice that finally flows out will be empty. It's fish sauce original. The raw fish sauce is transported home, put into a large bucket or vat, and exposed to hot sunlight for about 20 days, and it becomes fish sauce. The fish sauce is packed into glass or porcelain bottles, sealed, labeled, and kept for consumption or sold in the market. The entire manufacturing process of fish sauce takes five to six months. Fish sauce should be kept in a cool, dry place and stored properly to keep it from going bad all year round. Among all ethnic groups in Vietnam, the "Tian fish sauce" of the Dai people is quite famous and is exported to various ethnic groups in the mountainous areas of northern Vietnam. Fish sauce may have an off-flavor to it at first, but then you'll notice a different flavor. The Jing people are good at processing a small fish called "Kakamu" into fish sauce and preserving it for a long time for consumption in the off-season. Fish sauce is rich in nutrients and can be consumed directly on a daily basis or used as a seasoning in dishes. No matter what dish, as long as you add the right amount of fish sauce, the dish will taste delicious. This is a unique flavor of Vietnam that you must try. Chicken noodle Hanoi's chicken noodle has long been famous. The chicken noodle is made with exquisite ingredients. In addition to shredded chicken, it also comes with shredded meat, shredded egg, shredded fungus, shredded green onion and shredded coriander. The egg shreds are uniquely made. They are spread into thin slices, cut into thin strips, sprinkled on the noodles, and added with red and white chicken shreds. When eating chicken noodles, there is also a cut fresh lemon on the table. Squeeze it gently and a few drops of lemon juice will fall into the bowl, making it even more delicious. A bowl of chicken noodle is more than twice as expensive as snail noodle, about 5,000 dong. It is worth trying. The round vermicelli of snail noodles is slightly thinner than Guilin rice noodles and Yunnan rice noodles. It uses high-quality rice. The powder is fine and flexible, white and transparent. It tastes very refreshing. The snails are picked and eaten freshly. They are picked out with bamboo needles and placed in the noodles. Add snail soup, chili and other condiments. Tanghe This is a very authentic food in Vietnam. Put the rice noodles in the soup and boil it, put the ingredients on it, and add the soup to become Tanghe. The ingredients include shredded chicken, pork trotters, raw beef, etc. It is the cheapest and most delicious food. The rice noodles used in Beef Noodles are made from high-quality rice. The method of making beef noodles is to add a large piece of fine yellow beef with various condiments, cook it in a pot, and then cut it into thin pieces. After scalding the rice noodles in a pot of boiling water, add beef, beef soup and various ingredients. Plant seasonings to give it a unique flavor. Shrimp cakes Shrimp cakes are also a famous snack in Vietnam. Shrimp cakes are made by wrapping fresh prawns in seasoned batter and frying them in a pan. After they come out of the pan, they are fragrant and crispy and delicious. Meat Rice Dumplings Meat Rice Dumplings are a traditional Vietnamese delicacy. In the past, ordinary Vietnamese people could only eat it during festivals. This kind of meat rice dumplings is made entirely of meat. In rural areas, every household must make meat rice dumplings before the Spring Festival. Add various spices to the best lean pork, pound it into a paste in a stone mortar, then wrap it with banana leaves or lotus leaves, wrap it into a rice dumpling shape, and cook it in a pot. Cut into pieces or slices and steam hot before eating, dipped in fish sauce and pepper, it tastes delicious. (This description is a bit strange. In fact, the filling is only fat and lean pork, and the outside is glutinous rice mixed with mung beans. As far as I know, most of the leaves are polygonatum leaves. There are also traditional families in the city who like to make it, but it is really complicated. It’s very tiring to stay up all night watching the fire and adding firewood.) Spring rolls are a famous snack in Vietnam. The skin of Vietnamese spring rolls is made of glutinous rice, as thin as cicada wings, and white and transparent. Wrap the spring roll wrapper with fillings made of bean sprouts, vermicelli, shredded squid, shrimp, green onion, etc., and fry in an oil pan until crispy and brown. When eating, wrap the spring rolls with glass uncooked rice and dip them in fish sauce, sour vinegar, chili and other condiments. It is crispy and not greasy, and is very delicious. Mung Bean Cake This is a traditional Vietnamese pastry. Mung bean cake is made from high-quality mung beans, ground into very fine powder, and added with refined sugar and oil, making it taste soft and sweet. The finest Vietnamese mung bean cakes are produced in the ocean not far from Haiphong (because it is a place name, so it is usually written as "Hai Duong") (place name), and the Golden Dragon brand is the best. The ocean mung bean cakes are beautifully packaged, so you can take a few with you when you return from travel. Bags can be used as gifts for relatives and friends. Enema Vietnamese enema is also a favorite food of Vietnamese people. The method is to use minced pork and various corianders, stuff them into the pig's small intestine, and then cook them. Cut into sections and dipped in various seasonings before eating. (Sometimes the enema ingredients are dog blood and mung beans.) Grilled squid This is a major feature of Ho Chi Minh City snacks.

There is a pot of red charcoal fire on the trolley, and dried squid is placed beside it. Customers can choose the size of the squid. After the squid is grilled over a charcoal fire until brown, it is pressed into long and large slices, then coated with yellow skin sauce, chili sauce and other condiments, rolled up and eaten. Fruits Vietnam has fruit treasures in all seasons. Famous fruits include wax bananas and apple bananas among bananas, Liren tangerines and Tien Giang tangerines among oranges, green tea pomelo and Bien Hoa pomelo among pomeloes, and Penang pineapple among pineapples. , kaolin mango among mangoes, virgin honey among jackfruits, Qinghe lychee, Bangmei lychee among lychees, etc. Durian is a delicious fruit crystal.