Folk cuisine finds its way onto high-end restaurant menus

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Vietnamese folk dishes such as “bánh xèo” (crispy pancake), “bánh khọt” (mini pancake), “bún đậu mắm tôm”, mì Quảng (Quang Nam-style noodles) and “nộm rau” (vegetable salad), have been highlighted by international magazines as humble street foods with distinctive flavour. 

Vietnamese folk dishes such as “bánh xèo” (crispy pancake), “bánh khọt” (mini pancake), “bún đậu mắm tôm” (tofu and vermicelli with shrimp paste), mì Quảng (Quang Nam-style noodles) and “nộm rau” (vegetable salad), have been highlighted by international magazines as humble street foods with distinctive flavour.

Increasingly, these dishes are featured in upscale restaurants to offer visitors a taste of authentic Vietnam during festive occasions.

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Tofu and vermicelli with shrimp paste is so popular across the country. Photo: VNA
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Fresh spring rolls are made with rice paper and served with fish sauce-based dip. Photo: VNA
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A diner enjoying fresh vegetable salad. Photo: VNA
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Quang Nam-style noodles. Photo: VNA
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