Talk:List of Vietnamese dishes

Shahe fen
This one isn't a Vietnamese dish, so I will remove it.

Shahe fen is basically a broad Chinese term for all rice noodles - phở, bún, hủ tiếu, bánh canh, which are the four Vietnamese varieties of rice noodles. Since the article has already had phở, bún, hủ tiếu, and bánh canh, putting shahe fen there is repetitive. —Preceding unsigned comment added by 70.187.177.175 (talk) 20:59, 1 February 2011 (UTC)

List of Vietnamese culinary specialities
Not sure what to make of it. Anna Frodesiak (talk) 23:42, 8 September 2012 (UTC)

List Traditional Dishes
“Cha Ca La Vong” is harmonious combination of specific spicy of Vietnam such as Dill, turmeric, shrimp past, fish sauce. All ingredients make delicious and interesting recipe. Cha Ca La Vong is added to the list of recipe you can not miss when visit Ha Noi. The restaurant is at 14 Cha Ca street. When you come to restaurant, you can be served Cha Ca with sterred shrimp paste sauce, a few slices of red fresh pimento, a plate of grilled ground nuts of gold yellow color, various spacies of mint vegetables onions in small white clices and fried fish, yellow in color. Besides Ha Noi, you can enjoy Cha Ca La Vong at No.3 Ho Xuan Huong Street, Ward 6, District 3, Ho Chi Minh City.

“Cha Ca La Vong”

“Hue beef noodle” come from Royal Hue City. To cook Hue beef noodle, you need to prepare many ingredients such as fresh beef meat, pork, roast beef, pig’s blood, chopped lettuce, chilli, shrimp sauce etc. You can enjoy a delicious bowl of this noodle soup not only in Hue Vietnam. Today, many people in other province learn the way to cook this recipe and then sell it. Sometimes, Hue people come to other province to sell it.

“Hue beef noodle”

“Cha Gio” or “Vietnames Spring Rolls” is one of popular Vietnames traditional dish. You can see this recipe in traditional tray of Tet. “Cha Gio” is eaten with vegetable pickles, lettuce and vermicelli. The main ingredients of Cha Gio are ground meat (pork, crab, shrimp) mushroom, carrots, onions and egg. Mix all ingredients in s large bowl and add fish sauce and spicy and then put on rice paper and turn the side in roll up. Lastly, fry it in span until golden brown. “ Nuoc cham” is an important element that make a perfect recipe. Quote: http://vietnamtripadvisor.net/vietnamese-traditional-dishes-3-20.html 222.254.163.146 (talk) 10:35, 4 October 2013 (UTC)

Soups and cháo (congees)
The dish called "chạo tôm" shouldn't be in that section. "Chạo" is not "Cháo". "Chạo tôm" is minced prawn skewer, not congee. Can someone move it to the correct section? Minh28397 (talk) 01:54, 24 March 2017 (UTC)

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