Vietnam’s Pho Tron, Rare Beef with Lime Named Among World’s Best Salads

Vietnamese dishes pho tron, nom, and bo tai chanh have been recognized on Taste Atlas, with pho tron landing at 35th, nom at 45th, and bo tai chanh at 65th. Pho tron features a rich sauce instead of broth, while nom offers fresh vegetables and fruits in a vibrant salad. Bo tai chanh is a refreshing raw beef appetizer marinated in lime, perfect for summer days.

Vietnam’s popular dish, pho tron, has achieved notable recognition by securing the 35th position in a recent listing by Taste Atlas, which included contributions from both culinary experts and food enthusiasts. Lauded as a “summer favorite in Hanoi,” pho tron diverges from the typical pho; instead of being served in a broth, this variant features a delicious and rich sauce. The main ingredients are thinly sliced beef or chicken that is marinated with an array of delectable seasonings including salt, ginger, pepper, garlic, fish sauce, and five-spice powder before being stir-fried to perfection.

Following closely at 45th is the dish known as nom, which is also referred to as goi in various regions across Vietnam. The Taste Atlas review praised nom not just for its taste, but also for representing the exquisite balance and sophistication of Vietnamese culinary artistry. “Nom is a traditional mixed salad known for its freshness, vibrant colors, and harmonious flavors,” the review noted. It typically consists of shredded or thinly sliced fresh vegetables and fruits like green papaya, unripe mango, banana blossom, and a mix of carrots and cucumbers, occasionally enhanced with white radish or fresh herbs.

The ingredients for nom are tossed in a dressing that blends sweet and sour fish sauce, achieving a delightful balance of tart, sweet, salty, and spicy flavors. It is common for the dish to be topped with shredded poached chicken, shrimp, pork, or dried beef, boosting nutrition and flavor complexity.

Lastly, bo tai chanh, another Vietnamese delicacy, captured the 65th spot. This traditional appetizer is particularly popular in northern Vietnam. In this dish, fresh beef is thinly sliced and marinated in lime juice, which lightly “cooks” the meat while keeping its tenderness intact. Once combined with sliced onions, aromatic herbs like coriander and basil, and sometimes a dash of shredded carrots, the dish boasts a refreshing crunch.

The dressing for bo tai chanh is a vibrant concoction of lime juice, fish sauce, garlic, and chili, topped with roasted peanuts and fried shallots to finish it off with a delightful crunch. This dish is particularly refreshing, making it an ideal choice for the hot summer months in Vietnam.

Taste Atlas, established in 2015 and based in Zagreb, Croatia, serves as an interactive map showcasing traditional culinary delights from around the globe. According to its founder, Matija Babić, the rankings are not arbitrary; they are curated through input from seasoned culinary experts and food critics, which adds an extra layer of credibility to this gastronomic guide.

In summary, Vietnam’s culinary landscape is making waves internationally, with dishes like pho tron, nom, and bo tai chanh receiving esteemed rankings on Taste Atlas. Each dish showcases the depth of flavor and cultural richness that Vietnamese cuisine is known for. Their appeal lies in a unique blend of freshness, seasoning, and freshness, making them seasonal favorites and exemplifying the artistry of the nation’s culinary heritage.

Original Source: vietnamnet.vn