Along North 27th Street in Lincoln is a string of Vietnamese grocery stores and restaurants. These restaurants serve many delicious meals, such as phở and grilled pork platters, but there is so much more to Vietnamese food that one may not find in these restaurants. While these dishes may be underrated, they still present the remarkable flavors common throughout Vietnamese cuisine.

Bánh Canh – Noodle Soup

There are many varieties of noodle soups in Vietnamese cuisine, but this soup is distinct from the rest. Comparable to Japanese udon, the noodles of bánh canh are made of tapioca and rice flour and cut very thickly, resulting in a chewy but soft texture. The soup base is usually made of pork or crab. Swimming in the broth, the noodles become slippery and smooth and can be topped with pork, crab, shrimp, and mushrooms. The subtle but strong flavor of the steaming broth will warm one up on the inside. Think comfort food!

Bánh Mì – Vietnamese Sandwiches

The influence of French colonization is prominent with this one—a toasted baguette envelops a variety of fillings. While the ingredients may be simple, the sandwich boasts a variety of sensations and flavors; the crustiness of the baguette, the umami of the savory pork, the freshness of the cucumber and cilantro, the heat of the jalapeño, and the acidity of the đồ chua, pickled carrots and daikon, contrast and complement each other beautifully. Mayonnaise or paté is spread inside, and soy sauce is sprinkled over top.

Bánh mì, like any other sandwich, is a versatile meal. It can easily be made to be eaten as an on-the-go or sit-down meal. In a Vietnamese household, whatever meat (usually leftovers) can be used in the sandwich. Not feeling like cooking? Bánh mì can be picked up at certain Vietnamese grocery marts or at Bánhwich Cafe on 27th Street.

Bánh Cuốn – Rice Cakes

A sheet of rice batter is steamed and rolled or folded into a cake-like formation, hence the translation “rolled cake.” Sometimes, the sheets are filled with minced pork and mushrooms before being rolled. Commonly, the soft rice cakes are accompanied with chả, a pork sausage, and a variety of vegetables and herbs—lettuce, cucumber, bean sprouts, basil, and mint—then garnished with đồ chua and fried shallots. Nước mắm pha, a pungent, sweet sauce made of fish sauce, lime, and sugar, is poured over everything. Delicious!

Bánh Xèo – Savory Crepes

Literally named “sizzling cake,” bánh xèo is a prominent figure when it comes to street foods of Vietnam. Shrimp, pork, and onions are fried in a hot skillet before the signature yellow batter, which gets its hue from turmeric, is poured into the pan into a thin layer. Bean sprouts are folded inside the crepe. The bánh is cooked until its edges are crisp with the inside remaining a bit softer, the crepe resembling an omelet.

While bánh xèo can taste fine on its own, it is hardly ever eaten by itself. The best way to eat it is with đồ chua and a large amount of fresh herbs. The crepe can be eaten with nước mắm pha drizzled over top or be dipped into the sauce in the form of a lettuce wrap. The medley of flavors and textures sings in the mouth of the enjoyer.

(Note: bánh—somewhat pronounced baahn—is a general term for things made with starches and flours. This includes bread, pastries, cakes, dumplings, and more.)