Vietnamese food is well known for its balanced use of herbs and spices, fresh ingredients, and vivid tastes. It offers a gastronomic trip from north to south, with each region showcasing its own unique delicacies and cooking techniques, reflecting the nation’s rich cultural past and geographical diversity.
The North Vietnam
The food of northern Vietnam, especially in the Hanoi area, is distinguished for its delicate and well-balanced flavors. Fish sauce, black pepper, and light broths are frequently used, like in the well-known Phở meal. Star anise, cloves, and cinnamon are among the spices used to flavor the clear broth produced from simmering beef or chicken bones in this flavorful noodle soup. It is served with rice noodles, thin meat pieces, and fresh herbs as garnish. A noteworthy cuisine is Bún Chả, which consists of grilled pig patties and noodles. It is served with fresh herbs and a sour dipping sauce.
Vietnam’s Central Region
Central Vietnamese food is renowned for its strong, fiery flavors, particularly from places like Huế and Đà Nẵng. With beef shank, pig knuckles, and a hint of shrimp paste, the rich, lemongrass-flavored broth of Bún Bò Huế is a spicy beef noodle soup from Huế. The noodles have a pleasing chewiness since they are thicker. Mì Quảng, a dry noodle meal topped with shrimp, pork, peanuts, and fresh herbs and served with a tiny amount of concentrated broth, is another specialty. Fresh greens, turmeric, and chills are frequently used in central cuisine, demonstrating the area’s penchant for robust, colorful flavors.
Vietnam’s Southern Region
The warm climate and lush terrain of the region have shaped Southern Vietnamese cuisine, which favors sweet, sour, and spicy ingredients. Seafood, fresh fruits, and coconut milk are frequently used in dishes. A common street dish is banh xèo, a crispy, flavorful pancake stuffed with pork, shrimp, and bean sprouts. Usually, it is dipped in a zesty fish sauce and wrapped in lettuce with herbs. Cơm Tấm, or broken rice, is another delicacy in the South. It is typically served with pickled vegetables on the side and is topped with grilled pork, shredded pork skin, and a fried egg.
Street Food and Desserts
The culinary experience in Vietnam would not be complete without Vietnamese street cuisine. Street vendors provide quick and tasty lunches, such as Bánh Mì (Vietnamese sandwiches) and Gỏi Cuốn (fresh spring rolls). As a cool treat, people appreciate desserts like Chè, which is a sweet soup or pudding filled with beans, tapioca pearls, and coconut milk. The nation’s love of strong coffee is reflected in the popularity of Cà Phê Sữa Đá, a strong iced coffee with condensed milk.
All things considered, Vietnamese food is a stunning fusion of tastes and textures, utilizing regional products, fresh herbs, and spices to produce a perfect harmony that is as varied as the nation. Vietnamese cuisine provides a delightful discovery of taste, whether it is consumed in traditional family kitchens or busy city markets. In this article, we will give you our favorite 10 dishes you must try when you visit Vietnam.
Bánh Mì (Bread, Banquette or Sandwich)
The well-known Vietnamese sandwich known as banh mì is a distinctive fusion of French and Vietnamese cooking styles. It began when baguettes and other Western ingredients were brought to Vietnam during the French colonial era. Since then, the traditional Vietnamese sandwich has changed, becoming a tasty, reasonably priced, and practical street snack that is favored by both residents and tourists.
A crispy, airy baguette—typically lighter and shorter than its French counterpart—is the cornerstone of bánh mì. It has a wide range of components that complement the flavors of acidic, fresh, and savory foods. Meats like pork, chicken, or beef that have been grilled or roasted are common fillings. Other options include Vietnamese sausage, tofu for vegetarians, or even sardines in some regional types. Typically, pâté, mayonnaise, and fresh veggies including cucumber, pickled carrots, and daikon radish are added on top of banh mì. Herbal brightness and a hint of fire are added with sliced chili peppers and fresh cilantro.
A mainstay of Vietnamese street food culture, sandwiches are served from busy stands and food carts in cities and villages all over the nation. In addition to its wide range of delectable flavors, it is praised for being reasonably priced, which enables everyone to enjoy it. Although there are many variations of bánh mì around the world, each tailored to local preferences, the original Vietnamese dish is still a well-liked representation of the nation’s culinary inventiveness and resourcefulness.
Gỏi Cuốn (Vietnamese Spring Rolls)
Vietnamese spring rolls, or gỏi cuốn, are a light and cool delicacy that showcases the vibrant tastes of Vietnamese cooking. These rolls are healthier and more aesthetically pleasing than the deep-fried kind since they are created with rice paper wrappers that have been wet to become malleable and then filled with fresh, frequently raw ingredients. A popular appetizer or snack that is loved both domestically and abroad, Gỏi Cuốn is renowned for its bright taste and harmony of textures.
Gỏi Cuốn is usually filled with rice noodles, protein (such shrimp, pig, or tofu), lettuce, and fresh herbs like cilantro and mint. The addition of vegetables, such as cucumbers and carrots, can help give the rolls a crunchy texture. Tightly wrapping the contents in the rice paper wrapper results in a translucent roll that displays the vibrant ingredients. This presentation highlights the value of aesthetics in Vietnamese cooking while also making the rolls look delicious.
The freshness of the herbs and vegetables contrasts with the richness of the dipping sauce in Gỏi Cuốn, which embodies the Vietnamese concept of harmonizing flavors and textures. Additionally, the rolls are adaptable to dietary requirements or personal tastes, which contributes to their widespread appeal as a healthy and light snack. Gỏi Cuốn is still a popular and well-liked meal that represents Vietnamese cuisine’s emphasis on balance and freshness.
Bún Bò Huế (Rice Noodle Dish with Sliced Beef)
The city of Huế in central Vietnam is the birthplace of the colorful, fiery, and fragrant Vietnamese noodle soup known as Bún Bò Huế. Although it is frequently eclipsed by the more globally well-known pho, this meal, which is renowned for its robust flavors and complexity, has a special position in Vietnamese cuisine due to its distinct, rich flavor. “Bún Bò Huế” means “Huế Beef Noodles,” highlighting its distinctive components and local origins.
The most distinctive component of the soup is its broth, which is usually produced by cooking beef shank and bones with lemongrass to give it a sweet, lemony scent. Bún Bò Huế, in contrast to pho, is seasoned with shrimp paste and annatto-seed chili oil, which gives the soup a rich crimson hue and a subtle spiciness. As a result, the soup has layers of taste that highlight Huế’s culinary tradition, which is renowned for its love of spices. It is savory, spicy, and somewhat acidic.
Thin slices of beef shank, pork hock, and occasionally cubes of congealed pig’s blood—a popular local delicacy that adds richness—are traditional toppings for Bún Bò Huế. The dish has a pleasing chewiness and is served atop thick, spherical rice noodles that are heartier than pho noodles. Sliced banana blossoms, shredded cabbage, fresh herbs, lime wedges, and chili are examples of garnishes that offer crunch, freshness, and a customizable amount of spiciness.
More than just a dinner, Bún Bò Huế is a representation of the region’s concentration on strong, well-balanced flavors and an emblem of Huế’s culinary culture. It is particularly beloved in Huế, where it is consumed as a substantial meal at any time of day or as a breakfast staple, despite being generally accessible throughout Vietnam. With each savory, fragrant bite, Bún Bò Huế provides a sense of tradition for those looking for a genuine Vietnamese dining experience.
Xi Quach (Beef Bone)
Known for its rich flavor and nutritional properties, Xi Quách, or Vietnamese beef bone broth, is a popular and filling dish in Vietnam. Xi Quách is made by slow-cooking cow bones, frequently with cartilage or marrow fragments, to produce a richly delicious broth that enhances the beef’s inherent umami characteristics. This cuisine, which is frequently consumed in colder climates or as a filling, energizing supper, has grown in popularity because to its nutritious, soothing qualities.
Traditionally, Xi Quách is made by cooking beef bones—typically knuckles or femur bones—in water with aromatics like shallots, ginger, and garlic for a number of hours. The collagen, marrow, and minerals from the bones can infiltrate the broth through this slow boiling method, giving it a rich, creamy texture and a nuanced, earthy flavor. To improve the flavorful depth, seasonings such as salt, black pepper, and fish sauce are used. Vegetables like onions or daikon radish may also be included in some varieties to give the dish sweetness and balance.
With a big bowl of soup and bones that guests can share, Xi Quách is frequently had as a family meal. Fresh herbs like basil, cilantro, and green onions are frequently added to it, and occasionally lime and chili are added to provide for taste modification. The intricacy of the recipe is increased by adding texture by serving the meat and bone marrow with a dipping sauce comprised of salt, pepper, and lime.
Xi Quách is a popular comfort food in Vietnam, especially in rural areas where people value filling meals. Vietnam’s inventive cooking style is demonstrated in this meal, which fully utilizes animal parts that could normally be thrown away while bringing out complex, nuanced flavors. The rustic appeal of Xi Quách reflects the Vietnamese culinary philosophy of using basic ingredients to create a rich, tasty, and satisfying dish.
Phở (Vietnamese Soup)
The most famous meal from Vietnam is phở, a fragrant noodle soup that has won over foodies all over the world. Phở, a national icon of Vietnamese cuisine, originated in northern Vietnam in the early 20th century. The dish is renowned for its rice noodles, rich, fragrant broth, and exquisite balance of herbs and spices, providing a hearty and complex meal.
Phở requires careful preparation, beginning with a clear, delicious broth produced by boiling beef or chicken bones for hours, sometimes overnight. The addition of cardamom, cloves, cinnamon, and star anise to the soup gives it the warm, fragrant flavor profile that is typical of phở. While the chicken variant, phở gà, has a milder, more delicate flavor, the beef version, phở bò, is the most traditional and is usually topped with thin slices of rare beef or brisket.
Phở is typically served with the selected protein and soft rice noodles, known as bánh phở, in a large bowl. Fresh herbs such as Thai basil, cilantro, and sawtooth herb, together with bean sprouts, lime wedges, and chili slices, are essential garnishes. By adding freshness, acidity, or heat as they like, customers can personalize their phở with each of these garnishes. For those who prefer a little more seasoning, hoisin sauce and Sriracha are frequently also offered.
Phở is an experience that embodies Vietnamese hospitality and culture, not just a dish. It is calming and invigorating, and many Vietnamese people eat it as a breakfast staple. Phở is now widely accessible in Vietnam and other countries, with regional and restaurant-specific versions that each have their own special touches. However, phở is still a popular bowl of comfort, history, and nuanced flavors that enthrall diners everywhere, regardless of where it is served.
Cao Lầu (Regional Noodle Dish)
Hội An, a historic town in central Vietnam, is the origin of the distinctive and famous noodle dish cao lầu. Combining aspects of Chinese, Japanese, and Vietnamese culinary traditions, it is notable for its unique flavors and textures. Cao Lầu is renowned for its crispy toppings, succulent pig slices, fresh herbs, and thick, chewy rice noodles—all of which combine to create a flavorful fusion that honors Hội An’s multicultural past.
What really sets Cao Lầu apart is how it is prepared. The noodles’ distinctive texture is attributed to their mineral-rich local water, which comes from the historic Bá Lễ well. In contrast to regular Vietnamese noodles, these noodles have a hard, yellowish texture due to their soaking in lye water, which is usually made from wood ash. Crispy pork cracklings frequently accompany the dishes marinated and roasted pork slices, which contribute a savory and somewhat sweet flavor.
Fresh herbs including mint, cilantro, and Vietnamese coriander are topped with bean sprouts and greens in a typical bowl of Cao Lầu, giving the dish a refreshing touch. A tiny bit of a flavorful, rich broth—enough to coat the noodles without turning it into a soup—is the finishing touch. Typically cooked from swine bones, this broth brings out the umami tastes of the dish without overpowering its delicate balance.
Crispy rice crackers or crunchy fried noodles are frequently used as garnishes for cao lầu, giving each bite more texture. Although there are alterations, the traditional style of this popular street meal in Hội An is still connected to its historic beginnings. With each delectable bite, Cao Lầu offers a taste of Hội An’s distinct heritage, serving as a culinary symbol of the town’s rich history and varied cultural influences.
Mì Quảng (Regional Noodle Dish)
Mì Quảng is a unique and tasty noodle dish from central Vietnam’s Quảng Nam region, specifically from the city of Đà Nẵng and the surrounding areas. Mì Quảng, which combines a range of textures and flavours in a single bowl, is renowned for its colourful presentation and varied ingredients, reflecting the rich culinary traditions of the area.
The broad, flat rice noodles that form the basis of Mì Quảng are usually yellow because turmeric is added. In addition to improving the dish’s flavour, this delicate turmeric adds a golden glow that helps it look good. The broth, which is more akin to a concentrated sauce than a soup, is given with the noodles in just enough quantity to coat them without fully immersing them. Fish sauce is sometimes added to the savoury base of the broth, which is typically created by cooking pork or chicken bones with aromatics like onions, shallots, and lemongrass. This gives the broth an extra umami punch.
With its many topping options, Mì Quảng is a flexible dish that can be tailored to suit a range of palates. Shrimp, pork, chicken, and in some traditional forms, even frog legs, are examples of common proteins. Before cooking, the meat is usually marinated with garlic, turmeric, and other spices to give it rich, fragrant flavours. Bean sprouts, sliced banana blossoms, and fresh herbs like mint, basil, and cilantro are put with the meat to create a cool crunch.
The garnish of crunchy rice crackers, or “bánh tráng mè,” and crushed peanuts, which provide a pleasant tactile contrast, is a crucial component of Mì Quảng. Typically, sliced chills and lime wedges are offered on the side so that guests can personalize the dish to their preferences. Every bite of Mì Quảng, a well-liked regional dish that embodies central Vietnamese cuisine, gives you a flavor of the local way of life.
Bánh Xèo (Crispy, Stuffed Rice Pancake)
A classic Vietnamese delicacy, banh xèo is characterized by a crispy, savory pancake stuffed with a variety of delectable fillings. Translating to “sizzling cake,” “Bánh Xèo” refers to the sound the batter creates as it strikes the hot griddle. This popular street dish is appreciated all around Vietnam, and its varied appeal is further enhanced by regional variants.
Rice flour, water, and turmeric powder are the ingredients that give the pancake batter its bright yellow hue and delicate earthy flavour. For a deeper, slightly sweeter flavour, coconut milk is sometimes added to the batter. The batter becomes a thin, crispy crepe that forms the foundation for the filling when it is placed into a hot, greased skillet.
The filling of a banh xèo usually consists of a mix of proteins such beef, pork, or shrimp, as well as thinly sliced onions and mung bean sprouts. The crepe quickly cooks the contents, resulting in a delicious mixture with different textures: the crunchy sprouts and delicate meat contrast with the pancake’s crispness. Essential accompaniments include fresh herbs like cilantro, mint, and basil, which give each bite a burst of freshness.
Bánh Xèo is traditionally consumed with pickled vegetables, fresh herbs, and a slice of the pancake wrapped in rice paper or huge lettuce leaves. After that, this roll is dipped in nước chấm, a tangy, somewhat sweet sauce composed with fish sauce, lime juice, sugar, garlic, and chili. A pleasing fusion of flavors and textures is produced by the combination of the savoury dipping sauce, aromatic herbs, and crispy pancake.
The Vietnamese love of vibrant, well-balanced flavors and engaging dining experiences is demonstrated by Bánh Xèo. This dish provides a lovely flavor of Vietnam’s rich culinary heritage, whether it is consumed as a snack or as a full dinner.
Bún Chả Cá (Noodle Soup)
The main component in the traditional Vietnamese noodle dish Bún Chả Cá is tasty fish cakes. This dish, which comes from the coastal city of Đà Nẵng, is a favorite for a light but filling dinner since it showcases the region’s abundance of seafood. A unique dish in central Vietnamese cuisine, it combines savory fish cakes, fresh herbs, and an aromatic broth.
A clear, aromatic broth created from simmering fish bones with tomatoes, onions, and pineapple serves as the foundation for Bún Chả Cá. The broth’s light, refreshing flavor is enhanced by the addition of pineapple and tomatoes, which add a delicate sweetness and tang. In order to balance the sweet, sour, and savory flavors typical of Vietnamese soups, the broth is seasoned with fish sauce, salt, and sugar.
Fresh, locally procured fish, usually mackerel or barracuda, is minced and combined with seasonings like dill, pepper, and garlic to make the fish cakes, or chả cá. After that, this mixture is formed into patties, which are then grilled or fried till golden brown, giving them a soft, savory interior and a somewhat crispy outside. At the center of the meal are the cut fish cakes, which are served on top of a bowl of vermicelli rice noodles (bún).
A range of fresh herbs, including green onions, cilantro, and dill, as well as pickled mustard greens for crunch and a little acidity, are used to garnish Bún Chả Cá. Sliced chills and a squeeze of lime are frequently added to the bowl so that diners can personalize the flavor.
This meal is prized for its delicate, well-balanced flavor and captures the coastal characteristics of Vietnam. Bún Chả Cá is a popular dish for both residents and tourists exploring Vietnam’s thriving culinary scene because it delivers the ideal balance of textures, from the savory, slightly crisp fish cakes to the delicate noodles and fresh herbs.
Chè (Sweet Dessert)
Traditional Vietnamese sweets fall under the broad category of chè, which are frequently offered as sweet soups, puddings, or drinks. It is a popular dish in Vietnamese cuisine that is consumed all throughout the nation as a cold treat on hot days or as a hearty dessert in the winter. The diverse range of ingredients that go into making chè—from fresh fruits and sticky rice to beans and tapioca pearls—allows for an infinite number of flavor and texture combinations.
Chè Ba Màu (Three-color dessert), one of the most well-known varieties, is composed of layers of mung bean paste, red beans, and pandan – flavored jelly, all of which are garnished with sweet coconut milk and crushed ice. In addition to having a pleasing appearance, this vibrant dish offers a delicious contrast between the crunchy, chewy, and creamy textures. Another traditional food is Chè Chuối, which is cooked with coconut milk, tapioca pearls, and ripe bananas to create a sweet, creamy pudding-like dish with a touch of tropical taste.
Chè Đậu Đen, or black bean sweet soup, is a popular dish in northern Vietnam. It is often served warm with a dollop of coconut milk and is made composed of slow-cooked black beans simmering in sugar syrup. During the rainy season, this cosy variation is particularly well-liked as a warming treat.
Depending on the type and time of year, chè can be served either hot or cold. For example, Chè Thái is a chilled version that is ideal for a hot day because it contains a variety of tropical fruits, such as jackfruit, lychee, and longan, along with jellies and sweetened coconut milk on top.
All things considered, chè exemplifies the diversity and inventiveness of Vietnamese dessert tradition. Whether eaten as a street snack, a special treat during family get-togethers, or as a conclusion to a traditional Vietnamese meal, it offers a delectable exploration of flavors and textures.
Bánh Bèo
The central area of Vietnam, especially in places like Huế and Da Nang, is the origin of the traditional Vietnamese cuisine banh benh. The dish’s name, which means “water fern cake,” was inspired by the beautiful water fern plant. A staple of Vietnam’s culinary legacy, banh benh is adored for its fragrant toppings and soft, sticky texture.
Rice flour and water are combined to make the base of Bánh Bèo, which is then steam-cooked in tiny, shallow bowls or plates. The end product is a moderately flavored cake that is smooth and slightly transparent. Because of its neutral flavor, it’s the perfect canvas for the toppings that create the flavor profile of the dish.
To add umami and crunch, the toppings usually consist of a blend of crumbled pig cracklings, crispy fried shallots, and dried shrimp powder. To provide even more depth and perfume, a drizzle of scallion oil is applied on top. A tiny tablespoon of mung bean paste is sometimes served with Bánh Bèo in order to add a creamy, somewhat sweet contrast.
A side of fish sauce dipping sauce (nước mắm chấm), which is made from fish sauce, sugar, lime juice, garlic, and chili, is typically served with the dish. Before eating, diners drizzle the sauce over the cakes, resulting in a well-balanced combination of acidic, salty, and faintly sweet flavors.
Usually served as an appetizer or light snack, banh benh is frequently consumed in a group setting with loved ones. It is a tasty and aesthetically pleasing treat because of its bite-sized quantities and elegant presentation.
Enjoyed at a Huế street vendor or as a component of a bigger meal, Bánh Bèo provides a pleasant taste of Vietnam’s rich culinary heritage, highlighting the inventiveness and love of well-balanced flavors of the central area.
