How delicate Vietnamese cuisine is, looking at the famous dishes of the 3 regions, it will be clear

The sophistication of this dish comes from the fresh taste of the ingredients, the skillful hands of the person who rolls it with the sweet and sour dipping sauce that is very satisfying.
It is not known when the roll dish has existed, but this special dish has become an indispensable part of Vietnamese people’s trays or meals for generations.

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.