The portions at Bun Mi are generous. Don’t let those leftovers go to waste. We provide tips on how to make that meal last another day and taste good as new.
The Vietnamese dipping sauce, is one of the most versatile sauces in Asian cuisine. It can be used in noodle bowls (bún), tossed in salads (gỏi), drizzled over meats and seafood, or drenching rice cakes (bánh bèo ), and of course for dipping anything such as spring rolls.
The Vietnamese Baguette is French inspired but not as dense: crispy on the outside, and soft and fluffy inside. If you are eating a bánh mì that is dense or doughy or tastes like bread, then you are probably eating a sub.
What makes most Vietnamese dishes super healthy and packed with flavor are the various types of herbs in each dish. While some listed here aren’t exclusively Vietnamese, the combination of the herbs together in dishes are unique to the country.
Bánh Mì, which literally translates as “bread” is a Vietnamese sandwich that consists of a light and fluffy french baguette, filling of meat either cold cuts or grilled, cucumber, pickled daikon & carrots and Vietnamese aioli & a soy sauce.
They say all good things happen to those who wait and Vietnamese coffee is no exception. French inspired, it is concocted by pouring hot water over ground espresso beans in a special container and all the flavors are extracted slowly the flavors are concentrated and bold.