REGIONAL DISHES

NORTHERN VIETNAM

HANOI

Phở | Beef rice noodle soup

Bún chả | Rice vermicelli with grilled pork

Bánh cuốn | Steamed rice rolls filled with pork

SAPA

Xôi ngũ sắc | Five-colour sticky rice

HA LONG BAY

Xôi trắng chả mực | White sticky rice with squid cakes

Bún bề bề | Rice vermicelli with mantis shrimp

NINH BINH – HALONG BAY ON LAND

Cua đồng rang lá lốt | Stir-fried rice-field crabs with lolot leaves

MAI CHAU

Chả cuốn lá bưởi | Grilled pork wrapped in pomelo leaves

MOC CHAU

Cá nướng Pa Pỉnh Tộp | Pa Pỉnh Tộp-style grilled stream fish

DIEN BIEN PHU

Thịt heo xay hấp lá chuối | Minced pork steamed in a banana leaf

Gà nướng Mắc Khén | Grilled chicken with Mắc Khén pepper

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

Gỏi xoài khô mực | Green mango salad with dried squid

Nghêu xào thơm | Stir-fried clams with pineapple

QUANG TRI

Xà lách xoong trộn thịt bò | Watercress salad with beef

HUE

Bánh ram ít | Crispy and chewy sticky rice bites

Bánh bèo | Small steamed rice cakes with shrimp

Bánh khoái | Hue-style crispy pancake

DA NANG

Bánh tráng cuốn thịt heo | Rice paper rolls with pork

HOI AN

Cơm gà | Chicken rice

Cao lầu | Hoi An-style noodles with pork and herbs

SOUTHERN VIETNAM

NHA TRANG

Bánh xèo mực | Crispy Vietnamese pancake with squid

PHAN THIET – MUI NE

Bánh mì xíu mại | Vietnamese baguette with pork meatballs

HO CHI MINH CITY

Cơm tấm | Vietnamese broken rice

MEKONG DELTA

Hủ tiếu Mỹ Tho | My Tho-style rice noodle soup

Nem nướng | Grilled pork skewers

Bánh xèo | Crispy Vietnamese pancakes

PHU QUOC

Gỏi cá trích | Vietnamese herring salad

Bánh canh ghẹ | Thick noodle soup with crab

CENTRAL HIGHLANDS

DA LAT

Gà nướng sốt tiêu xanh | Grilled chicken with green pepper sauce

Sữa đậu nành | Soy milk

BUON MA THUOT

Gà nướng Buôn Đôn | Buon Don-style grilled chicken

GÀ NƯỚNG BẢN ĐÔN | Buon Don-style grilled chicken

Buôn Đôn grilled chicken is a traditional dish of the ethnic communities of Vietnam’s Central Highlands. Today, it has become one of the region’s iconic specialities that visitors enjoy discovering during their stay.

The quality of the chicken plays an essential role in the success of the dish. People in Buôn Đôn generally prefer young free-range chickens, weighing about 1 kg, whose meat is firm, tender and flavourful.

After being carefully cleaned, the chicken is kept whole, then opened along the breast and flattened to make cooking easier.

(Photo: Archive)

It is then seasoned with salt, chilli, lemongrass juice and a little wild honey. What makes this preparation distinctive is the way the lemongrass is used: it is first crushed, then strained so that only the juice is kept, flavouring the meat delicately without leaving any pieces behind.

A generous marinade made with lemongrass juice gives Buôn Đôn grilled chicken its characteristic aroma and the distinctive flavours of the Central Highlands.

Ingredients – Serves 4

  • 1 whole chicken
  • 2½ tablespoons honey
  • 200 g nén bulbs (Vietnamese chive bulbs)
  • 1 piece ginger
  • 3 shallots
  • 1 piece fresh turmeric
  • 1 lemon
  • A little sugar and pepper
  • 1 to 2 chillies, according to your taste

Nén bulbs (Photo: Archive)

Preparing the Chicken

Rub the chicken thoroughly with lime and a little salt, then rinse it several times with clean water.

To reduce the chicken’s natural odour, remove the gland located at the base of the tail, as well as the tip of the tail if necessary.

You can also soak the chicken for 3 to 5 minutes in a mixture of water, vinegar and salt, then rinse it thoroughly before cooking.

Preparing the Marinade

Crush the ginger, fresh turmeric, chilli, nén bulbs and shallots separately until fairly fine.

Place 2½ tablespoons honey in a bowl, then gradually add the crushed ingredients.

Mix thoroughly until you obtain a smooth and fragrant marinade.

Chicken marinade (Photo: Archive)

Marinating the Chicken

Spread the marinade evenly over the entire chicken, both inside and out.

Wearing gloves, gently massage the meat so that the flavours penetrate well into the flesh.

Thread the chicken onto a skewer, from the lower part of the body towards the neck, then secure it carefully so that it stays firmly in place during cooking.

Marinating the chicken (Photo: Archive)

Grilling the Chicken

Grill the chicken over charcoal embers, turning it regularly so that it cooks evenly on all sides.

During cooking, move it slightly away from the embers from time to time, then brush it with a little marinade to keep the meat moist and help the skin become beautifully golden and glossy.

Continue grilling until the chicken is nicely browned and cooked through. Check the thickest part of the thigh: the juices should run clear, with no pink colour.

Remove the chicken from the heat, leave it to rest for a few minutes, then arrange it on a serving plate.

Grilling the chicken (Photo: Archive)

Tip: You can also roast the chicken in the oven at 180°C for about 45 to 60 minutes, depending on its size. Turn it halfway through cooking and brush it with the marinade to keep the meat moist and help the skin become nicely golden.

Buôn Đôn grilled chicken (Photo: Archive)

Serving and Enjoying

Buôn Đôn grilled chicken is distinguished by its tender, fragrant and slightly spicy meat, along with beautifully golden, crisp skin.

The marinade of honey, turmeric and aromatic ingredients gently flavours the meat and gives the dish its richness.

Serve the chicken with a mixture of salt, pepper and lime, or with coarse salt pounded with green chilli, according to your preference.

Enjoy your meal!