Món ăn từ hoa ban

Cách sơ chế hoa ban cũng lắm công phu, sau khi hái về nhặt lấy cánh và nhụy hoa, rửa sạch, chần qua nước nóng rồi mới đem đi chế biến. Với món nộm hoa ban, phải có lạc, chanh và loại tương ủ lên men của dân tộc Thái cùng một chút riềng giã nhỏ, món ăn thường được dùng để đãi khách quý đến nhà. Còn với món xôi đồ, phải chọn hoa ban mới nở, cho vào chõ đồ xôi đã chín và ăn kèm chẩm chéo. Mùi vị bùi bùi, ngọt ngọt, thoảng mùi thơm dịu nhẹ của hoa ban sẽ vấn vương trên đầu môi, nhẹ nhàng lan tỏa vào sâu bên trong mang đến cho thực khách những trải nghiệm rất ấn tượng.

1. Phở
  “Pho” is one of the represented dishes for traditional cuisine in Vietnam, the main component of “Pho” are “banh pho” and “nuoc leo” or soup with thin slcies of beef or chicken. In addition, “Pho” eats together with some spices as chili sauce, lemon, fish sauce, shelf, basil and coriander to increase the feature flavor of “Pho”. Normally, “Pho” is used for breakfast, but in some large provinces this dish is enjoyed all day. For having a delicious bowl of “Pho” depends on the experience of processors to cook a fragrant pot of soup. Besides that, Vietnamese always have creativity and stylized traditional “Pho” to become new dishes such as: sautéed noodle, roll noodles and fried noodle so the diners will have a lot of choices and have chances to try new things about “Pho”. 
2. Bánh cuốn
  “Banh Cuon” is one of the rustic dishes like a simple cuisine but bring refined flavor with sweetness fish sauce, filling aroma of mushrooms. By the period had many types of “Banh Cuon” that was born with the aiming to meet the diner’s diverse tastes such as “Banh Cuon” eats with egg, pork bologna or “vegetarian Banh Cuon”. A dish is not colorful and nor precious in the process method but have an attraction for diners and remain the attachment in the diner’s heart as well as tourists when visit Saigon and enjoy Vietnam cuisine. 
3. Bún bò Huế
  “Bun Bo Hue” is specialties of “Hue” in central region. Although anywhere in Saigon also sells “Bun Bo Hue” the flavor has a little bit different with the featured tastes of people in “Hue”. If tourists have chance for visiting “Hue” or called “Dreamy land” with bold taste dishes and one time to enjoy “Bun Bo Hue”. The component is not quite complex but is very diversity because the combination of tender beef, “Hue” roll, pork leg and aitchbone to cook a pot of soup to eat together with the banana flower and spinach are fibroblasts along with noodles and some indispensable spices such as lemon, chilly and chilly satay to increase the flavor more delicious. 
4. Bún mắm
  “Bun Mam” brings flavor of western region, it is processed by “Linh” fish and “Sặc” fish which have a lot of in Tra Vinh province and Soc Trang province. Heretofore, “Bun Man” is folk dish and usually appears in family meal. In 1970 “Bun Man” came to Saigon and is loved by local flavor, countryside with a charming taste. The characteristic of “Bun Mam” is broth and broth usually used by “Linh” fish or “Sặc” fish it depends on each region, “Bun Mam” eats with chopped spinach, endive, banana flower and fresh seafood as shrimp, cuttle, fish and roast pork. When the diners enjoy a bowl of “Bun Mam” they will feel the folk flavor as well as the strange attraction because “Bun Mam” becomes symbol of people in western.