Stir-Fried Water Spinach with Garlic
Ranked 17th in the top 100, stir-fried water spinach with garlic is described by Taste Atlas as a “traditional Vietnamese dish suitable for vegetarians.” This dish is served hot and is typically part of a three-course meal, including a stir-fried dish, a boiled or steamed dish, and a soup. It is often enjoyed with white rice.
Stir-Fried Water Spinach with Garlic
Stir-Fried Pho
Stir-fried pho ranks 31st on the list. This dish is a variation of traditional pho soup. There are two types: crispy stir-fried pho and soft stir-fried pho. It is made with beef or chicken, pho noodles, and various vegetables, mushrooms, and onions. The seasoning usually includes oyster sauce, soy sauce, and fish sauce.
Stir-Fried Pho
Stir-Fried Glass Noodles with Crab
Ranked 72nd, stir-fried glass noodles with crab is another traditional Vietnamese dish. Common ingredients include wood ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are stir-fried in a large pan, then drizzled with lime juice, minced garlic, sugar, water, and fish sauce. The crab used is typically steamed sea crab, with the meat extracted.
Stir-Fried Glass Noodles with Crab
Stir-Fried Chayote with Garlic
Coming in at 75th place is stir-fried chayote with garlic. Taste Atlas notes that this dish originates from chayote grown in Sa Pa (Lào Cai) and other northern highland provinces. It is made with chayote, garlic, fish sauce, oil, and dried shrimp. The chayote is usually sliced thin and stir-fried with shrimp, garlic, and fish sauce (or other seasonings) until tender yet still slightly crunchy.
Stir-Fried Chayote with Garlic
Stir-Fried Sweet Snails
Ranked 78th is stir-fried sweet snails. The main ingredient is large, sweet snails with white and brown spotted shells and firm, chewy meat. They are typically stir-fried in a large pan with a variety of sauces, including garlic butter, tamarind, cheese, or coconut.
Stir-Fried Sweet Snails
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