Pho (prono-unced ‘fuh’ not ‘foe’) Vietnam’s national dish. A noodle soup served with beansprouts and a range of herbs, pho is traditionally made with a stock of beef bones, star anise, ginger, onion, cloves and cinnamon, slowly simmered for at least four hours. It’s topped with slices of beef brisket and rare fillet, and served with condiments like fish sauce, chillies and limes.
Bún cho A cold vermicelli noodle dish, bun cha is usually topped with grilled pork patties, plenty of herbs and a nuoc cham (see below).
Nuoc cham Sweet, salty, sour and hot, this is an essential dipping sauce that accompanies pretty much everything you eat. Made with limes, chilies, garlic, fish sauce and sugar.
Bánh mì Nothing demonstrates the French influence on Vietnam…
