While globally recognized for Pho and Banh Mi, Vietnamese cuisine offers a rich tapestry of flavors, textures, and aromas that go far beyond these iconic dishes. Vietnamese food is a celebration of fresh ingredients, skillful cooking techniques, and regional specialties, resulting in a symphony of tastes that are both healthy and incredibly satisfying.
Across Vietnam, culinary traditions vary by region, each showcasing unique ingredients and preparations. Northern Vietnamese cuisine is often characterized by its subtle flavors and lighter touch, while central Vietnam embraces bold spices and intricate dishes, and southern Vietnamese cooking tends to be sweeter and more abundant in fresh herbs and produce. No matter where you travel in Vietnam, you’re guaranteed a memorable culinary adventure.
1. Pho
Pho stands as the national dish of Vietnam, its name referring to the distinctive flat rice noodles at its heart. This comforting soup features these delicate noodles swimming in a flavorful beef broth, often accompanied by thinly sliced, medium-rare beef or tender boiled chicken. Two prominent variations exist: Pho Hanoi from the north and Pho Nam from the south. Pho Hanoi is known for its clear, fragrant broth, simply seasoned with lemon and bird’s eye chilies. In contrast, Pho Nam boasts a richer, more opaque broth and is served with a generous array of fresh herbs, including bean sprouts, basil, and mint.
The magic of Pho lies in its broth, a slow-simmered concoction infused with aromatic spices like star anise, cloves, and cinnamon, lending a natural sweetness and depth. While often enjoyed by tourists at any time of day, Pho is traditionally a breakfast staple for locals, found on nearly every street corner in the early hours.
Try it: Pho Thin, 13 Lo Duc, Hai Ba Trung District in Hanoi or Pho Hoa, 260C Pasteur Street, District 3 in Ho Chi Minh City
2. Banh Mi
While the baguette is a legacy of French colonialism, Banh Mi has become a uniquely Vietnamese culinary icon. This vibrant sandwich starts with a crusty baguette, its interior spread with rich pate and creamy margarine. It’s then generously filled with pickled vegetables, fresh cilantro, savory pork belly, shredded pork floss, and crisp cucumber. Each bite offers a delightful contrast of textures, from the crunchy crust to the soft, chewy bread and the flavorful fillings within.
Try it: Banh My Phuong, 2B Phan Chau Trinh, Hoi An
3. Com Tam
Com Tam, meaning “broken rice,” originated as a humble dish utilizing fractured rice grains that were unsellable. Today, it has become a beloved staple, particularly among the working class in Southern Vietnam. Despite its modest beginnings, Com Tam can be prepared with surprisingly decadent additions.
The most popular version is Com Tam Suon Nuong Op La, featuring a perfectly fried egg and a succulent, caramelized grilled pork chop served atop a mound of broken rice. The dish is then drizzled with Nuoc Cham, a quintessential Vietnamese dipping sauce made from fish sauce, chili, and sugar, and a fragrant green onion oil. Pickled carrots and daikon, cucumber and tomato slices, and crunchy fried pork rinds and shallots complete this flavorful and satisfying meal.
Try it: A family-operated stall on 260 Vo Van Tan, District 3, Ho Chi Minh City
4. Bun Bo Hue
Representing the sophisticated royal cuisine of Hue, Bun Bo Hue is a testament to both visual appeal and complex flavors. The strikingly red broth, a result of hours of simmering beef bones and lemongrass, hints at the soup’s bold taste. Tender beef shanks and flash-boiled vegetables add to the vibrant character of this dish. While “Bo” signifies beef in Vietnamese, don’t be surprised to find Cha Lua, a Vietnamese sausage similar in texture to tofu, also nestled in the bowl.
Try it: Quan Bun Bo Hue, 19 Ly Thuong Kiet Street, Hue
5. Cao Lau
Cao Lau is a truly unique noodle dish found only in Hoi An, reflecting the city’s rich history as a trading port. This flavorful bowl represents a fascinating fusion of Japanese, Chinese, and Vietnamese culinary influences. Slices of Chinese-style barbecued pork are artfully arranged over Cao Lau noodles, thick noodles reminiscent of Japanese udon. A flavorful, spice-infused broth is then poured over the noodles, and the dish is finished with fresh herbs and crispy pork cracklings. Authentic Cao Lau is believed to be made using water from the ancient Ba Le well in Hoi An, rumored to possess magical properties.
Try it: Thanh Cao Lau, 24 Thai Phien St, Hoi An
6. Com Ga
Chicken and rice is a globally loved combination, and in Hoi An, Com Ga takes on a special character thanks to fresh, local ingredients. Tender chicken is shredded and mixed with a flavorful fish sauce and onion dressing, served alongside a bowl of fragrant turmeric rice. Pickled shallots, radish, and fresh herbs accompany the dish. Chefs throughout Vietnam have their own variations of turmeric rice, but classic Hoi An Com Ga is distinguished by toppings of Vietnamese coriander and hot mint, balancing the zesty chicken and soft, young eggs. After exploring Hoi An’s Ancient Town, a plate of golden Com Ga is the perfect and revitalizing meal.
Try it: Com Ga Hien, 539 Hai Ba Trung St, Hoi An
7. Mi Quang
Mi Quang, a noodle dish that blurs the lines between soup and salad, is a culinary gem from Quang Nam province in Central Vietnam. Despite its elegant presentation, Mi Quang is a popular street food. The distinctive yellow noodles get their color from turmeric-infused broth, enriched with peanut oil. However, only a small amount of this flavorful broth is used, creating a dish that is more “soupy salad” than traditional soup. Toppings can vary widely, from shrimp and chicken to pork belly and snakehead fish. Mi Quang is traditionally enjoyed with sliced banana flowers, Vietnamese coriander, basil, and Banh Trang Me, toasted sesame rice crackers for added crunch.
Try it: Quan Mi Quang Ba Mua, 95 Nguyen Tri Phuong, Chinh Gian, Thanh Khe, Da Nang
8. Banh Xeo
Originating in the Mekong Delta, Banh Xeo, meaning “sizzling pancake,” is a crispy crepe popular throughout southern and central Vietnam. Watching Banh Xeo being made is a sensory experience: the batter sizzles loudly as it hits the hot pan (Xeo means “sizzling”), and the edges gradually crisp and turn golden as the cook expertly swirls the pan to create a thin, even crepe. The batter, traditionally made from rice flour and coconut milk, gets its yellow hue from turmeric. This savory pancake, a delightful example of French-Vietnamese culinary fusion, is filled with boiled pork slices, minced pork, bean sprouts, and shrimp, then folded like a crepe. Banh Xeo should be crispy, never soggy, and is best enjoyed fresh from the pan.
Try it: Banh Xeo 46A, 46A D Dinh Cong Trang, District 3, Ho Chi Minh City
9. Bun Cha
Bun Cha gained international fame after President Obama and Anthony Bourdain famously enjoyed this dish together. However, this Hanoi Old Quarter specialty has long been a local favorite. Around lunchtime, the enticing aroma of grilled pork wafts through the streets of Hanoi, drawing hungry locals to Bun Cha stalls.
This classic northern Vietnamese dish consists of cold bun (rice vermicelli noodles), slices of flavorful seasoned pork belly, a generous mound of fresh herbs and salad greens, and, the star of the show, medallions of minced pork patties swimming in a flavorful fish sauce-based broth. The traditional way to eat Bun Cha is to dip small bundles of vermicelli noodles into the broth, alternating bites of noodles, grilled pork, and fresh greens.
Try it: Bun Cha Huong Lien (also known as Bun Cha Obama), 24 Le Van Huu, Phan Dinh Ho, Hai Ba Trung, Hanoi
10. Xoi
Xoi, Vietnamese sticky rice, is a unique take on sticky rice compared to other regional variations. This dense, glutinous rice dish comes in both savory (Xoi Man) and sweet (Xoi Ngot) options. Savory Xoi Man is a popular and affordable breakfast choice. For those with a sweet tooth, there are over 20 types of Xoi Ngot. For a visually stunning experience, try Xoi Ngu Sac, the five-colored sticky rice, a vibrant swirl of purple, green, red, yellow, and white, naturally colored using plant extracts.
Try it: Xoi Yen, 35B Nguyen Huu Huan, Ly Thai To, Hoan Kiem, Hanoi
11. Banh Beo
Banh Beo, often enjoyed as an appetizer or snack, is a quick and flavorful treat from Hue in Central Vietnam. These small, steamed rice cakes are like Vietnamese tapas, served in bite-sized portions. Each delicate, chewy disc is topped with a spoonful of creamy mung bean paste and savory toasted shrimp. They are often garnished with crispy croutons or, for a richer indulgence, Tep Mo – crunchy fried pork fat. A perfect Banh Beo should have a small dimple in the center, indicating proper steaming. Banh Beo is traditionally paired with Nuoc Cham dipping sauce.
Try it: Quan Hanh, 11 Pho Duc Chinh (South Bank), Hue
12. Bun Rieu
The harmonious combination of crab and tomato makes Bun Rieu a truly distinctive Vietnamese dish. This hearty soup is characterized by its bright acidity and includes slippery bun noodles, fresh crab meat, soft tofu cubes, and stewed tomatoes. Making authentic Bun Rieu is a labor of love. The crab meat is carefully extracted, and the crab shells are pulverized and strained to create the flavorful base of the broth. Pillowy clusters of minced crab, combined with ground pork and egg, float in the soup, adding a melt-in-your-mouth texture.
Try it: Bun Rieu Cua Thanh Hong, 42 Hoa Ma, Ngo Thi Nham, Hai Ba Trung, Hanoi
13. Goi Cuon
Goi Cuon, fresh spring rolls, are a burst of freshness and flavor in every bite. The translucent wrappers are made from softened rice paper, encasing a vibrant mix of leafy greens, fragrant mint, coriander, a protein source, and a stalk of garlic chive protruding from the roll. The most common Goi Cuon variation features a combination of pork tenderloin and succulent shrimp. These rolls are typically dipped in a rich, nutty hoisin sauce or the ubiquitous Nuoc Cham.
Try it: Quan An Ngon, 18 Phan Boi Chau, Hoan Kiem, Hanoi
14. Banh Can
Banh Can, bite-sized savory pancakes, are a beloved specialty of south-central Vietnam. Made from a simple rice batter, a cracked quail egg, and green onions, cooked over an open flame in a traditional earthenware grill, each bite is incredibly satisfying. Traditionally served plain, Banh Can is now often topped with shrimp or pork and dipped in a flavorful broth loaded with green onions and small meatballs.
Try it: Phan Rang, 106 Truong Dinh, Phuong 9, Quan 3, Ho Chi Minh City
15. Hu Tieu Nam Vang
Hu Tieu is a ubiquitous street food dish in Southern Vietnam, the Vietnamese adaptation of Kuy Teav in Cambodia and Guay Tiew in Thailand. Hu Tieu is a noodle soup that can be served either wet (Nuoc) or dry (Kho). Typically, a rich, opaque broth made from pork bones is the base for Hu Tieu noodles. The definitive version is Hu Tieu Nam Vang, which includes pork on the bone, boiled liver, a quail egg, and shrimp. For the less adventurous, you can request to omit the congealed pork blood chunks that are sometimes added. The peppery broth, speckled with chopped green onions, has a subtle sweetness from the addition of rock sugar.
Try it: Hu Tieu Co Huong, 152/7/2 Ly Chinh Thang, Ward 7, District 3, Ho Chi Minh City
16. Cha Ca
Cha Ca, fragrant with fresh dill, is a unique and highly prized Northern Vietnamese delicacy from Hanoi, known for its contrasting flavors, textures, and vibrant colors. Chunks of flaky white fish are marinated in turmeric and then sautéed in butter over high heat. Fresh dill and green onions are generously added to the skillet, creating a visually stunning dish as the herbs wilt slightly over the pale yellow fish. Cha Ca is a photogenic dish, best captured while the dill is still wispy and vibrant before wilting in the heat.
Try it: Cha Ca Thang Long Restaurant, 19-21-31 Duong Thanh, Hoan Kiem, Hanoi
17. Nom Hoa Chuoi
Nom Hoa Chuoi, banana flower salad, is a visually appealing and flavorful salad featuring shredded banana flowers tossed with pickled carrots, fresh coriander, crisp lotus root, and cabbage. Depending on the season, pomelo and julienned green mango or papaya may be added for extra zest. Some versions include chicken, beef, and/or shrimp, while vegetarian options are also readily available. The salad is dressed with Nuoc Cham sauce and garnished with crunchy crushed peanuts and spicy bird’s eye chilies. A squeeze of lime adds a refreshing final touch.
Try it: Mountain Retreat, 36 Le Loi, Ben Nghe, District 1, Ho Chi Minh City
18. Banh Cuon
Banh Cuon, made from delicate, steamed rice flour sheets wrapped around a savory filling of minced pork and wood-ear mushrooms, is a delightful and light dish. This treat is always prepared fresh to order, topped with crispy fried shallots, and served with a side of flavorful fish sauce and pork sausage. Enjoy Banh Cuon for breakfast, like the locals do, and enhance the flavor with fresh herbs.
Try it: Banh Cuon 101 Ba Trieu, 147 Trieu Viet Vuong, Hai Ba Trung District, Hanoi
19. Bun Cha Ca
Bun Cha Ca, fish cake noodle soup, exists in many regional variations throughout Vietnam. All versions feature spaghetti-like rice vermicelli noodles (Bun), flavorful fish cakes (Cha Ca), and fresh herbs, with local twists. Bun Cha Ca Nha Trang, pictured above, from the central coastal city of Nha Trang, includes the basic ingredients along with bouncy squid cakes, fragrant dill, fried green onions, and tomatoes, creating a light and slightly sour flavor profile. Enjoy it with a side of fresh greens and a squeeze of lime.
Try it: Bun Ca Min 170 Bach Dang, Tan Lap, Nha Trang
20. Bun Bo Cuon La Lot
Bun Bo Cuon La Lot features minced beef seasoned with garlic and shallots, encased in fragrant betel leaves, and grilled over charcoal. This Southern Vietnamese specialty offers an unexpected and intensely flavorful experience. The betel leaves, rolled like small cigars around the meat filling, become crispy and slightly charred during grilling, imparting a unique peppery flavor to the juicy beef within. Bun Bo Cuon La Lot can be enjoyed with noodles or rolled in rice paper with fresh herbs. Dipping them in a spicy fish sauce enhances the playful textures and bold flavors, making it a must-try dish for meat lovers visiting Vietnam.
Try it: Co Lieng, 321 Vo Van Tan, District 3, Ho Chi Minh City
21. Che
Che, Vietnamese sweet dessert soup, is enjoyed hot or cold, in pudding or soup form. Cold Che often features jellied ingredients and tropical fruits like bananas, mangoes, and longan, typically topped with creamy coconut cream. Che is always a textural adventure, often including coconut shreds, crushed ice, lotus seeds, and various jellies in a sweet, syrupy base. Che Ba Mau, the beautiful three-colored dessert, also known as “rainbow dessert,” is a layered spectacle of red beans, mashed mung beans, and pandan jelly, finished with crushed ice and rich coconut milk.
Try it: Che 95, 95 Hang Bac, Hoan Kiem, Hanoi
