And after Part 1 and Part 2 we have now reached Part 3, the final part of my Tribute to Vietnamese food!

Ready? Let’s go!

The hotpot in the header image was served in a budget restaurant in Da Lat. The pot was placed at the centre of the table and kept simmering while the ingredients were cooking. Not being familiar with the cooking technique, I kept staring at the pot wondering when it would be ready and safe to eat. I must say, it tasted very good.

The rolls and dumplings above are from Hoi An, a town whose reputation as the ultimate gourmet getaway is steadily growing. Great food and lovely composition on the plate for this dish!

Cao lau is one of the most popular Hoi An specialties, and its ingredients are noodles, slabs of pork, bean sprouts and fresh vegetables. The noodles are quite different from any other Vietnamese dish: thicker, quite chewy and with a firmer texture. The dish tastes delicious!

Last but not least, here’s the highlight of my food experiences in Vietnam: a fully homemade meal which I helped preparing when in Hanoi! Noodles, vegetables, and rice paper rolls. Very tasty.
See also this post for the full experience.

And this is the end (for now) of my Vietnamese food memoirs.
I hope you enjoyed it!