Part 2: Rice Combos
Rice combinations work the same way as vermicelli and pho. You’ll get a basic plate of steamed white rice, which comes with lettuce, tomatoes, cucumber, pickled daikon, pickled carrots, and a bowl of fish sauce. You also get up to 7 different types of meats from which to build your combo.
| English | Vietnamese | Description | Texture | Taste | ||
|---|---|---|---|---|---|---|
| Rice Combos | Meats | B.B.Q. Pork/Beef/Chicken | Thit Nuong, Bo Nuong, Ga Nuong | marinated steak is barbequed, then cut into smaller pieces ready for consumption | toughness vary between the three, but still very tender | very savoury. hints of sweet and salt |
| Shredded Pork | Bi | strings' of pork meat and pork skin mixed in rice powder | the meat is soft whereas the skin is a bit chewy | meat is unmarinated, but often the scent of rice powder dominates the taste buds | ||
| Steamed Egg w Minced Pork | Cha Trung | comes in block form and could look like cheese | loosely packed ground meat | hints of sweetness and salt | ||
| Jumbo Shrimp | Tom Cang Kho | jumbo shrimp sauteed in savoury sauce | softer than normal shrimps due to prolonged cooking | savoury, salty | ||
| Fried Egg | Trung Op-la | sunny side up or easy over egg | ||||
| Veggies | Lettuce | Cai Xanh | ||||
| Tomatoes | Ca Chua | |||||
| Cucumber | Dua Leo | |||||
| Pickled Daikon | Dua Cai Trang | thin strips of "white radish" | less crunchier than regular daikon | hints of sourness | ||
| Pickled Carrots | Dua Cai Do | thin strips of carrots | less crunchier than regular carrots | hints of sourness | ||
| Oiled Scallions | Mo Hanh | chopped scallions cooked in oil | a bit slimy, crunchy | |||
| Sauce | Fish Sauce | Nuoc Cham | accompanies the vermicelli to be poured over noodles as desired | hints of salt, lime and sugar | ||
| Fried Rice | Chicken Fried Rice | Com Chien Ga | fried rice with bits of vegetables and small chunks of chicken | rice is a bit dryer than regular steamed rice | various flavours from different ingredients | |
| Shrimp Fried Rice | Com Chien Tom | fried rice with bits of vegetables and shrimps | rice is a bit dryer than regular steamed rice | various flavours from different ingredients | ||
| Beef Fried Rice | Com Chien Bo | fried rice with bits of vegetables and small chunks of beef | rice is a bit dryer than regular steamed rice | various flavours from different ingredients | ||
| Seafood Fried Rice | Com Chien Do Bien | fried rice with bits of vegetables and seafood, which usually includes squid, crab meat, and shrimp | rice is a bit dryer than regular steamed rice, squid is chewy and crab meat is very soft | various flavours from different ingredients | ||
| Curry Rice | Curry Chicken | Com Ca Ri Ga | yellow curry sauce is either served over steamed rice, or in separate bowl. curry comes with medium size pieces of chicken | Vietnamese curry is a mild sauce, unlike its Thai and Indian counterparts. Its texture is more runny than thick | not as sweet as Thai, not as spicy as Indian, with hints of coconut | |
| Curry Lamb | Com Ca Ri De | yellow curry sauce is either served over steamed rice, or in separate bowl. curry comes with medium size pieces of lamb | Vietnamese curry is a mild sauce, unlike its Thai and Indian counterparts. Its texture is more runny than thick | not as sweet as Thai, not as spicy as Indian, with hints of coconut | ||
| Curry Beef | Com Ca Ri Bo | yellow curry sauce is either served over steamed rice, or in separate bowl. curry comes with medium size pieces of beef | Vietnamese curry is a mild sauce, unlike its Thai and Indian counterparts. Its texture is more runny than thick | not as sweet as Thai, not as spicy as Indian, with hints of coconut | ||
| Curry Shrimp | Com Ca Ri Tom | yellow curry sauce is either served over steamed rice, or in separate bowl. curry comes with whole shrimps | Vietnamese curry is a mild sauce, unlike its Thai and Indian counterparts. Its texture is more runny than thick | not as sweet as Thai, not as spicy as Indian, with hints of coconut |
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