Below are 16 meat dishes highly appreciated by TasteAtlas

Beef in Vinegar Hot Pot (Bò nhúng dấm)

Topping the list is Beef in Vinegar Hot Pot – one of the dishes with beef ingredients highly appreciated by TasteAtlas.

Enjoying Beef in Vinegar Hot Pot, diners will be treated to a feast of taste with sourness from vinegar, sweetness from coconut water, aroma from lemongrass, onions and traditional Vietnamese spices. When the hot pot water boils, diners just need to add sliced beef and accompanying vegetables to enjoy.

Vietnamese Beef Stew (Bò kho)

Beef Stew is a popular dish of  Vietnamese people. This dish is loved because of the rich flavour of the sauce and the soft and chewy texture of the beef. When eating beef stew, diners can feel the aroma from many spices such as lemongrass, cinnamon, chilli, pepper, garlic… extremely attractive.

Previously introduced by Taste Atlas, braised beef is often eaten in the morning with bread, egg rice or vermicelli. However, currently, diners can eat at any meal of the day.

Grilled Pork Meatballs with Vermicelli Noodles (Bún chả)

Photo: Vinpearl

The food magazine revealed that the dish combines three elements: a bowl of grilled pork meatballs served in a broth (salty, sweet and sour sauce); a plate of rice noodles; and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory.

It stressed that although bún chả or similar varieties can be found in other parts of Vietnam, the local Ha Noi version is typically held in the highest regard. “Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama,” TasteAtlas concluded.

Vietnamese Shaking Beef (Bò lúc lắc)

Previously, shaking beef often only appeared on the dinner tray on special occasions. Currently, this dish has become popular and is loved by many diners.

Shaking beef is quite simple to prepare: just cut the beef into bite-sized pieces, marinate with spices, grill or quickly fry over high heat, add bell peppers, tomatoes and onions, stir-fry and you’re ready to enjoy. Just cooked beef will retain its sweetness, rich flavour and attractive aroma.

Broken Rice with Grilled Pork (Cơm tấm sườn)

Photo: Vinpearl

Rice is a staple food for more than half of the world’s population, and 90% of the world’s rice comes from Asia. In the South region of Vietnam for specific, there is a famous traditional dish called broken rice or Cơm tấm in Vietnamese. Cơm tấm is typically sold as street food.

Although it is a rustic dish made from extremely simple and easy-to-find ingredients, it has an attractive flavour and is full of nutrients. The way to make this dish requires attention but is not too difficult, although to get the best taste. Cơm tấm is served with 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.

Lemongrass Chicken (Gà kho sả ớt)

Gà kho sả ớt is a traditional Vietnamese chicken dish, it is especially popular in the Mekong Delta area. A combination of chicken pieces, lemongrass, hot chilli peppers, shallots, garlic, sugar, salt, oil, turmeric, and fish sauce will create a delicious Gà kho sả ớt. The chicken pieces are first marinated in lemongrass, turmeric, salt, sugar, garlic, shallots, and fish sauce, then stir-fried in oil and simmered in liquid until tender. Once it’s cooked, Gà kho sả ớt is served with hot rice or noodles.

Grilled Ground Pork on Lemongrass Skewers (Nem lụi)

Hue is the home of Nem lụi. The dish consists of ground pork, black pepper, pork skin, garlic, shallots, and fish sauce. The meat combination is rolled into a sausage shape around a lemongrass stick, and it’s then brushed with oil and grilled on a coal stove until slightly charred.

Nem lụi is eaten by wrapped with rice paper, vegetables, Vietnamese herbs then dipped in a sweet and sour sauce or peanut-sesame sauce. The dish can be either a main or a snack.

Grilled Beef Wrapped in Betel Leaf (Bò lá lốt)

Ground beef with spices and onions before it is wrapped in lolot leaves, then grilled over charcoal. Bò lá lốt is traditionally served with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces.

TasteAtlas suggested diners to enjoy bò lá lốt by wrapping it in rice paper along with side dishes, garnishes, and condiments.

Vietnamese Steak and Eggs (Bò né)

Photo: TITC

Bò né is a familiar breakfast dish, originating from Phan Thiet, Nha Trang. The dish is called bò né (beef – dodging) because it is served while still hot, the grease “jumps” and sizzles on the surface of the pan, diners have to “dodge” to avoid being hit.

The processed beef is shaped like steak but is presented and fried directly in a cast iron pan with many other ingredients such as fried eggs, onions, pate… Bò né is often eaten with bread and some raw vegetables and pickles.

Vietnamese Chicken Curry (Cà ri gà)

A Vietnamese version of chicken curry will have chicken pieces, potatoes, carrots, onions, garlic, coconut milk, chicken broth, and herbs and flavourings such as lemongrass, fish sauce, bay leaves, and curry powder.

The meat is better marinated overnight. The curry is simmered until the potatoes become tender and all of the other ingredients are fully cooked. It’s recommended to serve the dish with steamed white rice and a crusty baguette on the side.

Stir-Fried Pho (Phở xào)

A more convenient variation of the classic phở. Phở xào does not contain the broth and is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables.

All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. A plate of fresh herbs or sliced raw vegetables are on the side.

Vietnamese Caramelized Pork Belly (Thịt kho tàu)

Thịt kho tàu is one of the popular dishes during Tet holiday. Pork belly, garlic, shallots, soy sauce, sugar, fish sauce, and hard-boiled eggs are needed ingredients to make Thịt kho tàu. The braising liquid usually consists of oil, garlic, shallots, and coconut water.

The meat is sliced, parboiled, then marinated in fish sauce, sugar, onions, and soy sauce. Later on, it’s simmered with aromatic herbs, the braising liquid, and eggs until tender. Once done, the dish is usually served with rice or dua chua (pickled mustard greens) on the side.

Vietnamese Shredded Chicken Salad (Gỏi gà)

This sweet, savoury, crunchy, and tangy salad is made with a combination of cooked shredded chicken, carrots, onions, cilantro, mint, and sometimes cabbage. The dish is then placed in a bowl, well mixed and drizzled with a dressing consisting of lime juice, fish sauce, chilli peppers, garlic, and sugar. It is served as a side dish on top with crispy roasted peanuts.

Boiled Chicken (Gà luộc)

Gà luộc is made with a combination of a whole chicken, ginger, salt, scallions, turmeric, and sometimes lime leaf strands. The chicken is rubbed with salt, then boiled in water with ginger, and turmeric until shiny and golden.

Boil chicken is an art. The boiled chicken has to keep the skin intact as it can break, then soak it in ice water in order to stop cooking and prevent darkening. The dish is often accompanied by a dip based on salt and lime.

Meatball Bánh Mì (Bánh mì xíu mại)

Photo: Vinpearl

Vietnamese Banh Mi is no longer a strange name for travel lovers around the world, especially for the ones who have a soft spot for food. Vietnamese Banh Mi is filled with a variety of toppings but commonly are stuffed with meats, pate, cucumbers, pickle radish, herbs, ‘cha lua’ (Vietnamese pork sausage), rolled pork belly, etc. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavour.

Ground pork meatballs are the main ingredient of Bánh mì xíu mại. The meatballs are usually made with a combination of ground pork, corn starch, fish sauce, garlic, black pepper, scallions, and jicama. They’re cooked in a sauce consisting of tomatoes, garlic, oil, sugar, and fish sauce. Bánh mì xíu mại is then typically topped with coriander, pickled daikon and carrots, and sliced chilli peppers.

Vietnamese Pork Aspic (Thịt đông)

The dish is prepared by slowly boiling pork meat and various pork cuts such as trotters and hocks, as well as pork skin, carrots, mushrooms, and different spices. The dish is left to set until it achieves its typical jellied texture. The dish is usually associated with northern Vietnam and is best served with pickled onions and a bowl of rice on the side.

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