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

BÁNH MÌ XÍU MẠI | Vietnamese baguette with pork meatballs

Over time, bánh mì has evolved into many different versions, with fillings varying according to regional traditions and local habits. It can be filled with a fried egg, roast pork, grilled meat or even, in a simpler sweet version, condensed milk.

In Phan Thiết, bánh mì has its own distinctive identity, closely linked to the flavours of this coastal city. Its filling stands out for the use of ingredients and seasonings typical of the region, giving it a unique character.

In Phan Thiết, bánh mì is enjoyed with a wide variety of fillings, including steamed or fried fish cakes, meatballs, roasted pork, hard-boiled eggs, pork skin and dumplings.

These accompaniments are often served on a plate or in a bowl, together with a savoury nuoc mam-based sauce, as well as meatball sauce, fried shallots, coriander and pickled vegetables, especially carrots and white radish in a sweet-and-sour marinade.

The result is a generous, colourful and flavourful bánh mì that is highly characteristic of Phan Thiết cuisine.

(Photo: Archive)

Ingredients – Serves 3

  • 300 g minced pork, preferably a mixture of lean and slightly fatty meat
  • 2 small shallots
  • ½ onion
  • A little fried garlic
  • 2 spring onions
  • 1 egg
  • ½ jicama
  • ⅓ baguette
  • 3 to 4 tomatoes
  • A little tomato sauce
  • Fresh coriander and fresh chilli
  • Seasoning to taste: seasoning powder, salt, sugar and sesame oil

Jicama (Photo: Archive)

Preparing the Vegetables

Finely chop the shallots, then cut the white parts of the spring onions and the tomatoes into small cubes.

Tear the baguette into small pieces.

Peel the jicama, rinse it, then cut it into thin strips. Blanch it briefly in boiling water to soften it slightly, then drain thoroughly.

Tip: Make sure the jicama is well drained to prevent the meat mixture from becoming too wet and the meatballs from falling apart during cooking.

Preparing the Pork Filling

Place the minced pork in a large bowl, then add 1 egg, the spring onions, onion, shallots, fried garlic and well-drained jicama.

Season with 5 g ground pepper, 5 g seasoning powder, 5 g sugar, 3 g salt and 5 ml sesame oil.

Add the pieces of baguette, then mix thoroughly until the mixture is well combined.

Leave to rest for about 10 to 15 minutes so that the flavours can develop.

Preparing the pork filling (Photo: Archive)

Shaping and Cooking the Meatballs

Take small portions of the pork mixture and roll them between your palms to form evenly sized meatballs.

Arrange them in a steamer basket and steam until they are fully cooked through.

As they cook, the meatballs will release some juices. Keep these juices, as they will be used to prepare the sauce.

Pork meatballs (Photo: Archive)

Shaping and Cooking the Meatballs
Take small portions of the pork mixture and roll them between your palms to form evenly sized meatballs.
Arrange them in a steamer basket and steam until they are fully cooked through.
As they cook, the meatballs will release some juices. Keep these juices, as they will be used to prepare the sauce.

Baguette with meatballs in sauce
(Photo: Archive)

Serving and Enjoying

You can fill the baguette with meatballs, a few pickled vegetables, slices of chilli, spring onions and coriander, then add a little tomato sauce.

The meatballs can also be served in a bowl with their sauce, accompanied by pieces of baguette for dipping.

This dish is often enjoyed for breakfast, but it can also be eaten at any time of the day.

Enjoy your meal!