A simple VietNam's meal

Com (boiled rice)
In Vietnam, com is eaten at the main meals of the day (lunch and dinner). Rice is eaten together with a variety of different dishes and is made from different kinds of rice. Typically fragrant rice is used, such as Tam Thom and Nang Huong. An ordinary meal may consist of boiled rice and the following:
Mon an kho (meal without soup) consists of dishes of pork, fish, shrimp, and vegetable cooked in oil, as well as vegetables, pickles, etc.


Mon canh (meal with soup) consists of a soup made with pork or spare-ribs, crab meat, and fish.
In the past several years, people in urban centers have begun to go out for lunch at the food stalls on the street. Consequently, there has been a proliferation of temporary food stalls along many sidewalks and public spaces in the cities. Some stalls are open until early in the morning to cater to regular customers. Around noon, owners can be seen arranging tables and benches along the pavement to form makeshift shop floors. After two or three hours, when there are no more customers, they begin to remove all of their wooden furniture, so that the place resumes its former appearance. A well served lunch for one is very inexpensive.


Gio Lua (Lean Pork Pie)

Lean pork pie is available in Vietnam only and has different names in the north and south. Foreigners as well as Vietnamese are fond of lean pork pie.

Gio lua consists of pork meat wrapped in fresh banana leaves. The little bundles are then boiled. The most delicious part of lean pork pie is the top layer since it absorbs the flavour of the banana leaves.

Cha Ca (grilled minced fish)
Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish.
A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and few bones. The bones are separated from the meat and put into saffron water to be later used in a sauce. The fish is marinated in salt before being grilled.
What is interesting about this dish is that people can add their favourite condiments: coriander, mint, dill, shallots, and more.


Canh Chua (Fish Sour Soup)
Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated.


Source: http://vietnam.sawadee.com/food.htm