Vietnam is a unique country that always ranks among the most interesting places you should visit. Its cuisine is one of the key attractions, celebrated for its creativity and sophistication.
If you come to Vietnam, here are the top VietNam foods you should try!
Pho ( Vietnamese Pho)
At the top of the list is undoubtedly Vietnamese pho. Pho came into existence as a result of borrowing cooking techniques and ingredients, combined with the local culinary culture. In the 20th century, Vietnamese chefs transformed the French pot-au-feu and a Chinese noodle soup into what we now call pho. Therefore, pho is a fusion of diverse flavors that simultaneously reflects the cultural spirit of its time.
It’s warm, tasty, flavourful and above all, it contains all the quintessence of Vietnamese gastronomy.
Feel it and you will see that the broth has a naturally sweet taste
This famous Vietnamese food, consisting of a flavorful broth, rice noodles, tender slices of beef or chicken, and an assortment of fresh herbs, has captivated the taste buds of food enthusiasts around the world. With its origins deeply rooted in Vietnamese culture, Pho represents the perfect harmony of flavors, textures, and aromas.
Main ingredients:
- Broth: Simmered from beef (or chicken) bones with spices like cinnamon, star anise, ginger, and onions for a naturally sweet, rich flavor.
- Rice Noodles:Made from rice flour, these noodles have a soft, smooth, and slightly chewy texture, perfectly absorbing the broth’s flavors.
- Meat: Typically includes various cuts of beef such as rare slices, well-cooked slices, brisket, flank, or beef meatballs. For chicken pho, shredded or sliced chicken is used.
- Herbs and Condiments:Fresh herbs (Thai basil, cilantro, green onions) are added for extra flavor. For personal taste adjustments, lime, fresh chili slices, bean sprouts, and chili sauce are provided on the side.
This combination creates the distinctive and rich taste of Vietnamese pho.
Recommend places
- Phở Bát Đàn: 49 Bat Dan Street, Cua Dong Ward, Hoan Kiem District, Hanoi, Vietnam
This is a long-standing pho place in Hanoi, where famous people are also living. The most recent visit by NVIDIA CEO Jensen Huang
- Nam Dinh pho: Quán phở cụ Tặng – 23 Hang Tien Nam Street
- Pho SaiGon: Phở 2000 – 210 Le Thanh Ton, District 1 Ho Chi Minh
Banh mi (Vietnamese baguette or VietNamese sandwich)
Vietnamese banh mi (baguette) has been ranked first in the list of the top 100 sandwiches in the world by the international food website Taste Atlas.
Actually, for me, bread is a familiar and quite simple dish, but don’t be fooled by that simplicity. Because of the diversity of regions and creativity, each place produces different delicious sandwiches, I haven’t been able to try them all, but I guarantee that you will be attracted by the flavor and remember it forever.
Main ingredients:
As mentioned, bread is very diverse, but has the following main ingredients:
- Crust: The baguette is crispy on the outside, and soft and smooth on the inside.
- Filling: Fat pate, cold meat or patties, sometimes grilled meat.
- Vegetables: Cucumbers, herbs, and pickles like carrots and radishes.
- Spices: Signature sauces, chili peppers, and other spices create a unique flavor
Recommend places
- Bánh mì phố cổ – 38 Dinh Liet, Hoan Kiem District, Hanoi, Vietnam
- Banh mì bà Huynh – 197A Nguyen Trai, Ward, District 1, Ho Chi Minh City, 700000, Vietnam
- Banh mì bà Lan – 62 Trung Nu Vuong Street and 34 Tran Tong Street, Da Nang, Vietnam
Bun cha (Grilled pork with vermicelli)
Bún Chả is a famous Vietnamese dish from Hanoi, known for its flavorful grilled pork, fresh rice noodles, and fragrant herbs. It consists of two main components: juicy grilled pork (chả) served in a bowl of tangy, slightly sweet fish sauce-based broth, and a side of soft rice noodles (bún). The dish is typically enjoyed with fresh herbs, pickled vegetables, and sometimes crispy spring rolls.
Bún Chả is often eaten for lunch and is a favorite among both locals and visitors. It gained international attention when former U.S. President Barack Obama enjoyed it during his visit to Vietnam. If you’re looking for an authentic Vietnamese street food experience, Bún Chả is a must-try!
Main ingredients:
- Meat: minced pork shoulder to make meatballs, pork belly.
- Rice vermicelli
- Dipping sauce: diluted fish sauce with sugar, [lime juice], vinegar, stock, crushed garlic, chilli, etc.
- Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
- Fresh herbs: lettuce, Láng basil, rice paddy herb (ngổ), beansprout, Vietnamese balm…
- Side dishes: crushed garlic, crushed chilli, vinegar, ground pepper, sliced limes.
Recommend places
- Bún chả Hương Liên – 24 Ward Le Van Huu, Phan Chu Trinh, Hai Ba Trung, Hanoi
- Bún chả Tuyết 34 – 34 Hang Than, Ba Dinh District, Hanoi.
- Bún chả que tre Tô Hiệu – 102 B8 To Hieu, Nghia Tan dormitory area, Cau Giay, Hanoi.
Com tam (Broken rice)
Cơm Tấm, or “broken rice,” is a popular Vietnamese dish, especially in southern Vietnam. Originally made from fractured rice grains, it has become a beloved meal enjoyed by people from all backgrounds. The dish is typically served with grilled pork (sườn nướng), shredded pork skin (bì), a steamed pork and egg loaf (chả trứng hấp), and a fried egg (trứng ốp la). It is often accompanied by pickled vegetables, scallion oil, and a flavorful fish sauce dressing (nước mắm chấm).
Cơm Tấm is a must-try dish for visitors looking to experience authentic Vietnamese flavors, offering a perfect balance of savory, sweet, and tangy tastes!
Main ingredients:
- Broken Rice (Cơm Tấm) – The base of the dish, made from fractured rice grains, giving it a unique texture.
- Grilled Pork (Sườn Nướng) – Marinated and grilled pork chops, often with a sweet and savory caramelized glaze.
- Shredded Pork Skin (Bì) – Thinly sliced pork skin mixed with roasted rice powder for a slightly chewy and nutty flavor.
- Steamed Pork and Egg Loaf (Chả Trứng Hấp) – A Vietnamese-style meatloaf made from minced pork, eggs, and glass noodles, steamed until firm.
- Fried Egg (Trứng Ốp La) – A sunny-side-up egg, often added on top for extra richness.
- Pickled Vegetables (Đồ Chua) – Carrot and daikon radish pickles, adding a refreshing contrast.
- Scallion Oil (Mỡ Hành) – A mixture of chopped scallions and oil, drizzled over the rice for added fragrance.
- Fish Sauce Dressing (Nước Mắm Chấm) – A tangy, sweet, and savory fish sauce-based dipping sauce that ties the dish together.
Recommend places
- Cơm tấm Ba Cường: 263 Tran Quang Khai street, Tan Dinh Ward, District 1, Ho Chi Minh
- Cơm tấm 419: 417 An Duong Vuong street, Ward 2, District 5, Ho Chi Minh
Bun bo Hue (Hue-style beef noodle soup)
Bún Bò Huế is a famous Vietnamese noodle soup that originates from Huế, the former imperial capital of Vietnam. Known for its bold and spicy broth, this dish is made with beef (bò), pork, and lemongrass-infused broth, giving it a rich and aromatic flavor. Unlike the more well-known pho, Bún Bò Huế has a slightly thicker, round rice noodle and a distinctive balance of spicy, sour, salty, and umami tastes.
It is typically served with slices of beef, pork hock, and sometimes congealed pork blood, along with fresh herbs, lime, and chili to enhance the flavors. The combination of fragrant broth, tender meat, and chewy noodles makes Bún Bò Huế a must-try for anyone looking to experience authentic Vietnamese cuisine!
Main ingredients:
- Beef and Pork – Typically includes beef shank, pork hock, and sometimes congealed pork blood for added richness.
- Rice Noodles – Thick, round rice noodles that are chewy and absorb the flavorful broth.
- Broth – Made by simmering beef and pork bones with lemongrass, shrimp paste, and chili oil for a bold, spicy, and aromatic flavor.
- Lemongrass – A key ingredient that gives the broth its signature fragrance.
- Shrimp Paste (Mắm Ruốc) – Adds umami depth to the soup.
- Chili Oil – Gives the broth its spicy and slightly smoky flavor.
- Fresh Herbs & Vegetables – Served on the side, including bean sprouts, banana blossoms, cilantro, Thai basil, and lime wedges.
- Fish Sauce – Used to enhance the overall flavor of the dish.
Recommend places
- Bún bò Xưa – 48 Cach Mang Thang Tam, Ward 6, District 3, Ho Chi Minh City
- Bún bò Nam Giao – 248 Bui Vien, Pham Ngu Lao Ward, District 1, Ho Chi Minh City
- Bún bò Huế O Xuân – No. 5D Quang Trung, 448 Xa Dan, Hanoi
- Quán bún bò huế Mỹ Tâm – 5 Tran Cao Van, Vinh Ninh, Hue City
Banh xeo (Vietnamese crispy pancake)
Bánh Xèo is a popular Vietnamese dish known for its crispy, golden-yellow pancake made from rice flour, coconut milk, and turmeric. The name “Bánh Xèo” means “sizzling cake,” referring to the sound it makes when the batter hits the hot pan.
Filled with shrimp, pork, bean sprouts, and sometimes mushrooms, Bánh Xèo is typically served with fresh herbs and lettuce or rice paper for wrapping. It is enjoyed with a flavorful dipping sauce made from fish sauce, garlic, chili, and lime.
Crispy, flavorful, and fun to eat, Bánh Xèo is a must-try for anyone looking to experience authentic Vietnamese street food!
Main ingredients:
- Rice Flour – The base of the batter gives the pancake light and crispy texture.
- Coconut Milk – Adds a slight sweetness and richness to the batter.
- Turmeric Powder – Gives the pancake its signature golden-yellow color.
- Water – Helps achieve the right batter consistency.
- Shrimp – A common filling that adds a fresh seafood flavor.
- Pork – Usually thinly sliced or minced, providing a savory taste.
- Bean Sprouts – Adds crunch and freshness to the filling.
- Green Onions – Enhances the batter with extra aroma and flavor.
- Fresh Herbs & Lettuce – Served on the side for wrapping, including mint, perilla leaves, and Thai basil.Fish Sauce Dipping Sauce (Nước Chấm) – A mix of fish sauce, garlic, chili, lime juice, and sugar for dipping.
Recommend places
- Mười Xiềm- No. 204 Nguyen Trai – Pham Ngu Lao – District 1 – HCMC
- Bánh xèo miền tây Bà Hai – No. 49 Nguyen Trong Tuyen – Ward 15 – Phu Nhuan – Ho Chi Minh City.
- Bánh xèo Loan Béo- 142B Doi Can, Ba Dinh, Hanoi
Cha gio (Spring rolls)
Chả Giò, also known as Vietnamese crispy spring rolls, is a beloved dish made from a savory filling wrapped in a thin rice paper or wheat wrapper, then deep-fried to golden perfection.
The filling typically consists of minced pork, shrimp, mushrooms, glass noodles, and vegetables, seasoned with fish sauce and aromatic spices. These crunchy rolls are often served with fresh lettuce, herbs, and a dipping sauce called nước chấm—a sweet, tangy fish sauce mixture.
Chả Giò is a must-try Vietnamese dish, loved for its crispy texture and flavorful filling, making it a popular appetizer or side dish in Vietnamese cuisine!
Main ingredients:
- Rice Paper or Wheat Wrappers – Used to wrap the filling before frying, creating a crispy texture.
- Minced Pork – The primary protein, adding a rich and savory flavor.
- Shrimp – Often mixed with pork for extra sweetness and depth.
- Glass Noodles (Miến or Bún Tàu) – Thin, translucent noodles that absorb flavors and add texture.
- Wood Ear Mushrooms – Adds a chewy texture and earthy flavor.
- Carrots – Provides a slight sweetness and color to the filling.
- Taro or Jicama – Adds moisture and a mild crunch.
- Garlic & Shallots – Enhances the filling with a fragrant aroma.
- Fish Sauce – A key seasoning ingredient for authentic Vietnamese taste.Black Pepper – Adds a mild heat to the filling.
Bo kho (Vietnamese beef stew)
Bò Kho is a rich and aromatic Vietnamese beef stew that combines tender chunks of beef with a flavorful broth made from lemongrass, garlic, and spices like star anise and cinnamon. The dish is typically slow-cooked to allow the beef to become melt-in-your-mouth tender.
Bò Kho is often served with a side of French bread (bánh mì) or rice noodles (bánh phở), making it a hearty and comforting meal. The stew’s sweet and savory broth, along with the tender beef, creates a deeply satisfying dish that is loved across Vietnam, especially during cooler weather.
If you enjoy flavorful, hearty stews, Bò Kho is a must-try!
Main ingredients:
- Beef – Typically beef shank or stew cuts, providing a rich and tender texture when slow-cooked.
- Carrots – Sliced or chopped, adding sweetness and texture to the stew.
- Lemongrass – A key herb that imparts a fresh, citrusy fragrance to the broth.
- Garlic & Shallots – Used to create a fragrant base for the stew.
- Spices – Star anise, cinnamon, and cloves give Bò Kho its signature warm, aromatic flavor.
- Fish Sauce – Adds a savory, umami flavor to the broth.
- Tomato Paste or Fresh Tomatoes – Adds depth and a slight tanginess to the stew.
- Beef Broth – Used to simmer the beef and vegetables, creating a flavorful base for the dish.Coriander & Thai Basil – Fresh herbs for garnish, adding fragrance and a refreshing contrast.
Recommend places
- Bò kho Cô Mai – 17C Nguyen Thi Minh Khai, District 1, HCMC
- Bò kho Gánh Sài Gòn – Ngo Gia Tu Apartment Building, Lot H/029 Đ. Su Van Hanh, Ward 2, District 10, Ho Chi Minh 700000
- Bò kho Tứ Thời- 7A/5/32 Thanh Thai, Ward 14, District 10, Ho Chi Minh 700000
Bun dau (Hanoi-style vermicelli with fried tofu and pork)
Bún Đậu is a delicious and unique Vietnamese dish that features crispy fried tofu (đậu rán), boiled pork (thịt luộc), and rice vermicelli noodles (bún). The dish is served with a variety of fresh herbs, pickled vegetables, and often includes a side of fermented shrimp paste (mắm tôm) or fish sauce for dipping.
This dish offers a delightful combination of textures: the crispy tofu, tender pork, and soft noodles all come together with the savory and tangy dipping sauce. Popular in Hanoi, Bún Đậu is a satisfying meal that’s perfect for those looking to explore traditional Vietnamese flavors!
Main ingredients:
- Rice Vermicelli (Bún) – Soft, thin noodles that serve as the base of the dish.
- Tofu (Đậu Rán) – Fried tofu that adds a crispy texture and mild flavor.
- Pork – Typically boiled or sometimes grilled pork, often including pork belly or pork ear.
- Pickled Vegetables (Đồ Chua) – Usually pickled carrots and daikon radish, adding tang and crunch.
- Fresh Herbs – Such as cilantro, Thai basil, and mint, offering freshness and aroma.
- Fish Sauce or Shrimp Paste (Mắm Tôm) – A key dipping sauce, either fish sauce or the more pungent shrimp paste, to enhance the flavors.
Recommend places
- Bún đậu gốc đa Ngõ Gạch- No. 4, Brick Lane, Hang Buom Street, Hoan Kiem, Hanoi
- Bún đậu mắm tôm Đậu Homemade – No. 6 Hong Ha, Ward 2, Tan Binh District, HCM
- Bún đậu mắm tôm trọn vị Bắc – quán Cô Ba – 273 Nguyen Hoang Street, Da Nang City
Banh cuon ( Steamed rice rolls)
Bánh Cuốn is a traditional Vietnamese dish consisting of delicate, thin rice flour rolls filled with a savory mixture of ground pork, mushrooms, and sometimes minced shrimp. These rolls are steamed to perfection and served with fresh herbs, fried shallots, and a side of fish sauce (nước chấm) for dipping.
Often enjoyed for breakfast or as a light meal, Bánh Cuốn offers a soft, smooth texture with a savory filling, making it a comforting and flavorful dish. It’s a perfect introduction to the subtler side of Vietnamese cuisine!
Main ingredients:
- Rice Flour – The base ingredient used to make the thin, delicate rice rolls.
- Ground Pork – Typically mixed with minced wood ear mushrooms and sometimes shrimp for a savory filling.
- Wood Ear Mushrooms – Adds texture and earthy flavor to the filling.
- Rice Paper or Rice Flour Sheets – Used to wrap the filling before steaming.
- Fried Shallots – For garnish, adding a crispy texture and fragrant flavor.
- Fresh Herbs – Such as cilantro, Thai basil, or mint for garnish and added freshness.Fish Sauce – Used as a dipping sauce (nước chấm) for added flavor.
Recommend places
- Bánh cuốn nóng – bánh cuốn trứng – 55/19 Van Kiep, Ward 3, Binh Thanh District, City. Ho Chi Minh
- Bánh Cuốn Phượng – Đào Duy Từ – 16 Dao Duy Tu, Hoan Kiem District, Hanoi
- Bánh cuốn Bà Mụa – 93 Nguyen Chi Thanh, Hai Chau District, Da Nang
Cao lau (Cao Lau noodle soup)
Cao Lầu is a distinctive Vietnamese noodle dish that originates from the ancient town of Hoi An. It features chewy, wide rice noodles, typically topped with slices of tender pork (often both grilled and boiled), fresh herbs, bean sprouts, and crispy rice crackers. The broth is light yet flavorful, made with a combination of pork stock and a special infusion of herbs.
What sets Cao Lầu apart is its unique noodles, which are made using water from a specific local well in Hoi An, giving the noodles their distinctive texture and taste. Served as a hearty yet refreshing dish, Cao Lầu is a must-try for those visiting Hoi An or anyone looking to explore Vietnam’s diverse culinary offerings!
Main ingredients:
- Rice Noodles – Thick, chewy noodles made from rice flour, unique to Cao Lầu and often prepared with water from a specific local well in Hoi An.
- Pork – Typically served in two forms: grilled pork (often skewered) and boiled pork, adding rich flavor to the dish.
- Fresh Herbs – Common herbs include cilantro, basil, and mint, contributing freshness and aroma.
- Bean Sprouts – Adds a crisp, refreshing texture to balance the richness of the pork.
- Crispy Rice Crackers – A crunchy garnish that provides a contrasting texture.
- Broth – A light, savory pork stock with hints of local herbs that tie all the ingredients together.
Recommend places
- Cao lầu Không Gian Xanh Hội An – No. 687 Hai Ba Trung Street, right in the center of the city. Hoi An, Quang Nam
- Cao lầu Hội An Trung Bắc – No. 87 Tran Phu Street, City Center. Hoi An, Quang Nam.