The three Vietnamese delicacies are bún bò Huế (Hue breakfast noodle soup), chả giò (Vietnamese fried spring rolls), and cơm tấm (broken rice).

According to Taste Atlas, bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast. The dish consists of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs.

The soup is far spicier than most Vietnamese soups and its flavour is often described as rich and complex.

“Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine,” it added.

Taste Atlas revealed that Vietnamese fried spring rolls is called chả giò in the south and nem rán in northern Vietnam.

The main characteristic of these tasty rolls is the pork and shrimp filling which is wrapped in delicate rice paper.

“Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling,” it described.

According to the website, cơm tấm is a traditional Vietnamese dish that is typically sold as a street food.

It consists of broken and imperfect rice grains which are traditionally chucked away after the milling process, although nowadays it's a signature dish of Ho Chi Minh City.

Taste Atlas noted that when served cơm tấm is usually accompanied by numerous toppings such as fried eggs, shredded pork skin, grilled pork chops, or deep-fried fish patties.

“The usual garnishes include lime wedges, chopped spring onions, and mint, while accompaniments served on the side include sliced tomatoes and cucumbers, pickled vegetables, or dipping sauces,” it concluded.

Source: VOV