Chinatown Philadelphia Restaurant Takeout Menus
|Cafe 900||Vietnamese & American|
|QT Vietnamese Sandwich||Vietnamese|
|Rising Tide||Vietnamese, Chinese, & Teahouse|
|Viet-Thai Restaurant Xe Lua Pho||Vietnamese & Thai|
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About Vietnamese CuisineVietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce and paste, soy paste, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and heavy reliance on herbs and vegetables. Vietnamese food is commonly ranked as one of the healthiest cuisines in the world.
The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:
- Freshness of food: Most meats are only briefly cooked to preserve their original textures and colors. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.
- Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.
- Broths or soup-based dishes are common in all three regions
- Presentation: The condiments that accompany Vietnamese meals are usually colorful and arranged in eye-pleasing manners.
While sharing some key features, Vietnamese culinary tradition differs from region to region.
In Northern Vietnam, colder climate limits the production and availability of spices. As a result, the foods here are often less spicy than those in other regions. Black pepper is used in place of chiles as the most popular ingredient to produce spicy flavors. In general, Northern Vietnamese cuisine is not bold in any particular flavor - sweet, salty, spicy, bitter, or sour. Most Northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Freshwater fish, crustaceans, and mollusks - such as prawns, squids, shrimps, crabs, clams, mussels - are widely used. Many notable dishes of Northern Vietnam are crab-centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and lime are among the main flavoring ingredients. Being the cradle of Vietnamese civilization, Northern Vietnam produces many signature dishes of Vietnam, such as phở, bún riêu, bánh cuốn, which were carried to Central and Southern Vietnam through the road of Vietnamese migration.
The abundance of spices produced by Central Vietnam's mountainous terrain makes this region's cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly non-spicy. Once the capital of the last dynasty of Vietnam, Hue's culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The region's cuisine is also notable for its sophisticated meals constituted by many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in Central Vietnam are bún bò Huế and bánh xèo.
The warm weather and fertile soil of Southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in Southern Vietnam are often vibrant and flavorful with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in Southern Vietnam can also be seen through the widespread use of coconut milk in Southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Southern Vietnam has also been the region where influences from foreign cuisines (Chinese, Indian, French, Thai etc.) are most prominent.
|Bánh hỏi||An extremely thin noodle that is woven into intricate bundles. Often topped with spring onion and a complementary meat dish, such as thịt heo quay (roasted pork, often eaten at weddings). Also served with rice spring roll wrapper and beef, shrimp, Vietnamese ham (nem nướng), or ground shrimp (chạo tôm), and fresh vegetables.|
|Bún thịt nướng||A thin rice vermicelli served cold with grilled marinated pork chops and nước chấm (fish sauce, served with julienned daikon and carrot). A similar Northern version is bún chả with grilled pork meatballs in place of grilled pork chops.
Bún chả Grilled pork (often grounded) and vermicelli noodles over salad, sliced cucumber, herbs and bean sprouts. Often includes a few chopped-up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm. Egg rolls are often used as a substitute for the meat.
|Cao lầu||A Hội An dish, made of specially "burnt-flavoured" egg noodles topped with meats.|
|Mì Quảng||A popular and extremely complicated noodle dish, originating from Quang Nam. Mi Quang varies in its preparation but features sharply contrasting flavors and textures in a shallow bowl of broth, noodles, herbs, vegetables, and roasted rice chips (bánh đa).|
|Mì xào dòn||A dish of crispy deep-fried egg noodles, topped with a wide array of seafood, vegetables and shrimp in a gravy sauce. This is a dish of Chinese origin.|
|Bánh tằm cà ri||A Cà Mau[disambiguation needed ] specialty, made of special rice noodles and very spicy chicken curry.|
|Hủ tiếu xào||A dish with flat rice noodles stir fried with mixed vegetables (sliced carrots, bell peppers, onion, broccoli, and snow pea) and with a combination of seafood, pork, chicken, or beef.|
|Bún bò Huế||Spicy beef noodle soup originated from the royal city of Huế in Central Vietnam. Beef bones, fermented shrimp paste, lemongrass, and dried chilies give the broth its distinctive flavors. Often served with mint leaves, bean sprouts, and lime wedges. Blood cakes and pig's feet are also common ingredients at some restaurants in the United States and possibly elsewhere.[clarification needed].|
|Bún măng vịt||Bamboo shoots and duck noodle soup.|
|Bún Ốc||Vermicelli with snails (sea snails similar to the snails in French cuisine).|
|Bánh canh||A thick tapioca/rice noodle soup with a simple broth. Often includes pork, crab, chicken, shrimp, spring onions and freshly sautéed onions sprinkled on top.|
|Bún riêu||A noodle soup made of thin rice noodles and topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, water spinach, and chunks of tomato.|
|Mì bò viên||A Chinese-influenced egg noodle soup with beef meatballs and raw steak|
|Phở||A noodle soup with a rich, clear broth made from a long boiling of meat and spices. There are many varieties of phở made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tai) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the South, vegetables and various herbs are also added.|
|Phở satế||Spicy noodle soup with thinly sliced rare beef steak, satế hot chili sauce, sliced cucumber and tomatoes, and peanut.|
|Mì vįt tiềm||Yellow noodle soup with roasted duck and Chinese broccoli.|
|Hủ Tiếu||A noodle soup with many varied styles including a 'dry' (non-soup but with sauce) version, brought to Vietnam by way of Chinese (Teochew) immigrants. The noodles are usually egg noodles or rice noodles, however, many other types may be used. The soup base is made of pork bones.|
|Cơm chiên Dương Châu||A Chinese fried rice dish, named after the Yangzhou region in China. It is a well-known dish in Vietnam.|
|Cơm gà rau thơm (chicken and rice with mint)||A dish of rice cooked in chicken stock and topped with chicken that has been fried then shredded, and flavoured with mint and other herbs. The rice has a unique texture and taste that the fried mint garnish enhances. Served with a special herb sauce on the side.|
|Cơm hến||Rice with clams - a popular inexpensive dish in the city of Huế and its vicinity.[not specific enough to verify]|
|Cơm chiên cá mặn||Fried rice with salty fermented fish and chopped snow pea and chicken.|
|Cá/thịt kho||A traditional family dish <12>. Fish or pork cooked in clay pot and served with sweet and sour soup (canh chua).|
|Gà xào gừng||Chicken sauteed with ginger and fish sauce <12>.|
|Bò lúc lắc||Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce <12>.|
|Rau muốn xào tỏi||Chinese broccoli sauteed with garlic and soy sauce.|
|Cơm tấm||In general, grilled pork (either ribs or shredded) plus bì (thinly shredded pork mixed with cooked and thinly shredded pork skin plus fried ground rice) over com tam ("broken rice" in Vietnamese) and sweet and sour fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. One can have barbecued beef, pork, or chicken served with the broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake (chả tôm), steamed egg (trứng hấp) and grilled prawns.|
Sticky rice dishes
|Bánh chưng||Sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper, traditionally eaten during the Lunar New Year(Tết). Bánh chưng is popular in the North, while its cousin version bánh tét is more popular in the South. Bánh tét has the same content, except cylindrical in shape and lean pork is substituted with fatty pork.|
|Xôi||Sticky rice with coconut milk, cooked the same way as one cooks rice, or steamed for a firmer texture and more flavorful taste. It comes in a great number of varieties.|
Dumplings and pancakes
|Bánh bao||A steamed bun dumpling that can be stuffed with onion, mushrooms, or vegetables. Bánh bao is an adaptation from the Chinese baozi to fit Vietnamese taste. Vegetarian banh bao are also available. Vegetarian bánh bao are popular food in Buddhist temples. Typical stuffings for bánh bao include slices of marinated xá xíu (BBQ pork from Chinese cooking) meat, tiny boiled quail eggs, and pork.|
|Bánh bèo||A central Vietnamese dish consisting of tiny round rice flour pancakes, each served in a similarly shaped dish. They are topped with minced shrimp and other ingredients such as chives, fried shallots, and pork rinds. Eaten with nước chấm.|
|Bánh bột chiên (fried rice flour cake)||A Chinese influenced pastry that exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken) and some vegetables. This is a popular after-school snack for young students in the Southern part of Vietnam.|
|Bánh bột lọc||A Huế food, consisting of tiny rice dumplings made in a clear rice flour batter, often in a small flattish tube shape. Stuffed with shrimp and ground pork. It is wrapped and cooked inside a banana leaf, served often as Vietnamese hors d'œuvres at more casual buffet-type parties.|
|Bánh xèo||A type of crêpe made out of rice flour with turmeric, shrimps with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of oil, usually coconut oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in Nước chấm or sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables.|
Wraps and rolls
|Bánh cuốn||Rice flour rolls stuffed with ground pork, prawns, and wood ear mushroom. They are eaten in a variety of ways with many side dishes, including one out of many kinds of chả (sausage).|
|Bì cuốn||Rice paper rolls with the bi (bì) mixture of thinly shredded pork and thinly shredded pork skin tossed with powdered toasted rice, among other ingredients, along with salad. Similar to summer rolls.|
|Bò bía (Vietnamese-style popiah)||Stir-fried jicama and carrots, Chinese sausage, shredded scrambled eggs, all wrapped with vermicelli noodle in a rice paper roll. Dipped into a spicy peanut sauce (with freshly roasted and ground peanuts). It is of Chinese (Hokkien/Chaozhou) origin, having been brought over by the immigrants. In Saigon (particularly in Cholon), it is common to see an old Teochew man or woman selling bò bía at their roadside stand. The name bò bía phonetically resembles its original name popiah in the Teochew language.|
|Chả giò or Nem rán (Northern)||A kind of spring roll (sometimes referred to as egg roll) – deep-fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear" variety) and other ingredients. The spring roll goes by many names - as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "Summer Rolls"), where the rice paper is dipped into water to soften and then rolled up with various ingredients. Traditionally these rolls are made with a rice paper wrapper but in recent years Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour-based wrapper.|
|Gỏi cuốn (Salad rolls)||Also known as Vietnamese fresh rolls, or summer rolls. They are rice paper rolls that often include shrimp, herbs, pork, rice vermicelli and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them.|
Sandwiches and Pastries
|Bánh mì kẹp thịt||Vietnamese baguette or French bread traditionally with pâté, Vietnamese mayonnaise, cold cuts, jalapeños, pickled daikon, pickled carrot, and cucumber slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna, it is common to see varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled meats. Sandwiches are often garnished with coriander leaves and black pepper.|
|Bánh Pâté Chaud||A French inspired meat-filled pastry. Characterized by flaky crust and either pork or chicken as the filling.|
|Bò kho (Meat Soup)||A beef and vegetable stew, often cooked with warm, spicy herbs and served very hot with French baguettes for dipping. In northern Vietnam, it is known as "bò sốt vang"|
|Bò lá lốt||A dish of spiced beef rolled in a pepper leaf (lá lốt) and grilled.|
|Bò lúc lắc (Shaking beef)||A dish of beef cut into cubes and marinated, served over greens (usually watercress), and sautéed onions and tomatoes. Eaten with rice.|
|Bò 7 món (Vietnamese seven courses of Beef)||A less popular version is the Cá 7 Món, seven courses of fish.|
|Chả lụa||A sausage made with ground lean pork and potato starch. Also available fried; known as chả chiên. There are various kinds of chả (sausage), made of ground chicken (chả gà), ground beef (chả bò), fish (chả cá), or tofu (chả chay, or vegetarian sausage).|
|Gà nướng sả||Grilled chicken with lemon grass(sả). Lemon grass grilled beef and other meats are also popular variations.|
|Nem nướng||Grilled meatballs, usually made of seasoned pork. Often colored reddish with food coloring and with a distinct taste, grilled on skewers like kebabs. Ingredients in the marinade include fish sauce.|
|Nem Nguội||A Huế dish and a variation of the Nem nướng meatballs, these also come from Central Vietnam. They are chilled, small and rectangular in shape, and stuffed with vermicelli. The reddish meat is covered with peppers and typically a chili. Very spicy, eaten almost exclusively as a cocktail snack|