Xin Chao, welcome to my “10 Must-try Vietnamese Dishes” article. Join me on a flavourful adventure through the world of Vietnamese cuisine. Vietnamese food is a delightful fusion of flavours, textures, and aromas, shaped by centuries of history, diverse regional influences, and a deep appreciation for fresh local ingredients. Every bite tells a story of tradition, creativity and cultural heritage, from savoury soups to sweet desserts. In this blog, I will be your GPS as we meander through the exciting foodscape of Vietnamese gastronomy together. From the bustling Old Quarters of Hanoi, and the quaint lanes of Hoi An to the metropolis of Ho Chi Minh, I will highlight one dish at a time and one of my favourite choices of diners for your reference among the staggering options.
Pho (rice noodles in beef or chicken broth)
Phở is the ultimate Vietnamese dish, the word phở refers to the type of noodle used in the recipe—flat rice noodles topped with medium-rare thin slices of beef in a delicious beef stock. There are two versions of pho – namely north and south. A distinct difference can seen between the two, at first glance – broth and herbs. Pho Saigon broth tends to be murkier and slightly sweeter while pho Hanoi is clear and somewhat ‘pure’. From the seasoning aspect, Hanoian pho is accompanied by spring onion and lemon while Saigon’s version is paired with herbs, bean sprouts and lemon. And the noodles from the north are also generally thinner. The secret to a good bowl of phở lies in its stock. The broth is slow-simmered with beef bones and infused with star anise, clove and cinnamon to impart a natural sweetness to the mix. This dish is found on almost every street corner and is consumed at any time of the day or night. Recommended Pho Thin diner – Phở Thìn (13 P. Lò Đúc, Ngô Thì Nhậm, Hai Bà Trưng, Hànội)
Banh Mi (Bread wheat / Baquette)
Baguettes may have been a legacy from the French colonial days, but bánh mì is as Vietnamese as it comes. The term “banh mi” refers to the bread used in the sandwich. However, when people refer to banh mi, they’re usually talking about the entire sandwich. Paté and margarine are spread across the soft, chewy interior of a baguette and the sandwich is paired with pickled vegetables, fresh cilantro, pork belly, pork floss and cucumber, etc. Many versions have sprouted all over Vietnam, so eating Banh Mi will be an adventure in itself. An indication of the stall’s popularity would be the constant queue and Grab Food delivery guys picking up their orders. RecommendedBanh Mi diner – Bánh Mì Huynh Hoa(26 Đ. Lê Thị Riêng, Phường Phạm Ngũ Lão, Quận 1, Thành phố Hồ Chí Minh)
Cao Lau (Noodles dish from Hoi An)
This dish is unique to Hoi An and worth a try. Cao lau is believed to have originated in Hoi An and is considered one of the town’s specialties. While its exact origins are unclear, the dish is thought to have been influenced by Chinese, Japanese, and Vietnamese culinary traditions, reflecting Hoi An’s history as a trading port. Slices of Chinese barbecued pork are placed over noodles similar to Japanese udon, then drenched in a spice-filled broth and topped with fresh herbs and crushed pork cracklings. The noodles in Cao lau are uniquely chewy and carry a slightly smoky flavor, thanks to being soaked and cooked in water from a specific well in Hoi An. Recommended Cao Lao diner – Quán Cao lầu Bá Lễ (49/3 Trần Hưng Đạo, Phường Minh An, Hội An)
Gỏi Cuốn (Spring rolls)
Gỏi cuốn, also known as Vietnamese spring rolls or summer rolls, is another popular dish that signifies Vietnamese cuisine. It typically consists of a variety of fresh ingredients wrapped in rice paper. The most common fillings include cooked shrimp, thinly sliced pork, rice vermicelli noodles, lettuce, mint leaves, cilantro, and sometimes basil or other herbs. Additionally, they may contain julienned vegetables such as carrots, cucumber, and bean sprouts. The roll is either dunked in a bowl of nutty hoisin sauce or nước chấm (dipping sauce that is made from a blend of fish sauce, water, sugar, and citrus). Recommended Goi cuon diner – Cuốn N Roll Giảng Võ(Tầng 3, Đường P. Giảng Võ, Giảng Võ, Ba Đình, Hànoi)
Bánh Xèo (Crispy Crepes)
Bánh xèo, meaning “sizzling cake” or “sizzling pancake,” is a popular dish known for its crispy texture. Made from a batter of rice flour, coconut milk, turmeric powder (which gives it its signature yellow color), and water, the batter is cooked on a hot skillet or griddle. The dish is filled with ingredients such as slices of boiled pork, minced pork, bean sprouts, and shrimp, then folded into a crispy, golden-brown crepe. Believed to originate from the Mekong Delta, bánh xèo is widely enjoyed throughout southern and central Vietnam. The sizzling sound the batter makes when it hits the hot pan adds to the excitement—xèo means “sizzling.” A good bánh xèo should be crispy, not soggy, and is best enjoyed hot off the skillet. RecommendedBanh Xeo diner – Bánh Xèo 335/2(35/2 Đ. Điện Biên Phủ, Phường 4, Quận 3, Thành phố Hồ Chí Minh)
Bún Chả (grilled pork and noodles)
This Old Quarter’s specialty in Hanoi has long been popular among locals, but it skyrocketed to global fame overnight after President Obama appeared enjoying a meal of these grilled pork patties with Anthony Bourdain. This classic northern dish features cold bún (rice vermicelli), slices of seasoned pork belly, fresh herbs, salad greens, and minced pork patties served in a fish sauce-based broth. Typically, bun cha is served as a DIY meal, with each component arranged separately on plates or in bowls. Diners take a small portion of noodles, top them with grilled pork patties and herbs, and dip the entire bite into the sauce before eating. The fresh herbs and pickled vegetables offer contrasting flavours and textures, creating a harmonious experience. Diners take a small portion of noodles, top them with grilled pork patties and herbs, and then dip the entire bite into the sauce before eating. The fresh herbs and pickled vegetables provide contrasting flavours and textures that make everything seem right. Recommended Bun cha diner – Bún Chả Số 1 Hàng Mành(1 P. Hàng Mành, Hàng Gai, Hoàn Kiếm, Hà Nội) – Hải Hội Quán(51 Xuân Thủy, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh)
Bun Dau Mam Tom is a gourmet Vietnamese fried tofu speciality for many reasons. Frying perfect tofu requires a skilled chef. This eatery – Dau Homemade makes its tofu in-house because it is practically impossible to buy on the market that is suitable for the dish. It is traditionally made in Mo village, 20 km from Hanoi’s Old Quarter. The oil’s temperature must stay between 70°C and 100°C. The resulting masterpiece is pleasingly crispy yet both sweet and fluffy inside. Fragrant herbs and vegetables such as Vietnamese balm, perilla and cucumber—essential pairings that balance well with the fried tofu—are grown at a select farm in Lam Dong province. The star of the dish, Mam Tom, or Vietnamese fermented shrimp paste, is an extremely savoury dipping paste that has been considered the blue cheese of Vietnam, meaning it is an acquired taste. Mắm tôm’s strong smell may be off-putting to some, but it just makes the dish come together harmoniously beautifully. Recommended Bun Dau restaurant – Bún Đậu Mắm Tôm – Đậu Homemade (14R Đ. Quốc Hương, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh)
Bánh Cuốn (Rice Rolls)
Bánh Cuốn is a traditional Vietnamese dish that translates to “rolled cake” or “rolled pancake”, or “chee cheong fun” to most Chinese. It’s a delicate and savoury dish typically eaten for breakfast or as a light meal. The main components of Bánh Cuốn include a thin sheet of steamed rice batter filled with seasoned ground pork, minced mushrooms, and shallots. It’s often accompanied by a side of Vietnamese pork sausage (chả lụa), bean sprouts, fresh herbs like cilantro and basil, and a dipping sauce made of fish sauce, lime juice, sugar, garlic, and chilli. The preparation of Bánh Cuốn involves spreading a thin layer of rice batter onto a cloth stretched over a pot of boiling water, creating a translucent sheet as it cooks. Once the sheet sets, it’s rolled with the filling to form a cylinder, then cut into bite-sized pieces and served hot with the accompaniments.e sheet is set, it’s carefully rolled with the filling inside to form a cylindrical shape. The rolls are then cut into bite-sized pieces and served hot with the accompaniments. Recommended Banh Cuon diner – Banh Cuon Tay Ho(127 Đ. Đinh Tiên Hoàng, Đa Kao, Quận 1, Thành phố Hồ Chí Minh)
Bò Lá Lốt (Betel Leaf Wrapped beef)
Bún Bò Cuốn Lá Lốt consists of a seared, crispy, leafy layer encasing minced beef, garlic and shallots, sealing in the juicy bites. This southern speciality, rolled up in betel leaves like a small cigar and grilled over charcoal imparts a smoky flavour. The wrapped ingredients are a fusion of flavours that can be enjoyed with noodles or rolled up with rice paper and fresh herbs and dipped in a spicy fish sauce, making bò lá lốt a must-try for any meat lovers. RecommendedBo La Lot diner – Quán Ăn Cô Liêng(321 Võ Văn Tần, Phường 5, Quận 3, Thành phố Hồ Chí Minh)
Chè(Sweet desserts)
Chè is a broad term in Vietnamese cuisine that refers to a variety of sweet dessert soups or puddings. These desserts can be eaten hot or cold and are typically made with a combination of ingredients such as beans, fruits, grains, tapioca pearls, jelly, coconut milk, and sugar. Chè comes in many different forms and flavours, each offering a unique taste and texture experience. Chè is commonly enjoyed as a snack or dessert often sold by street vendors or specialised dessert shops. Recommended Che diner – KHÁNH VY Sweets (Chung cư, 32 lô H, Ng Gia Tự, Phường 2, Quận 10, Thành phố Hồ Chí Minh)
Conclusion
I hope my “10 Must-try Vietnamese Dishes” helped to shed some light and whet your appetite for the cuisine. Thanks for coming along on my travel journey. For othertravel inspirationplease check out my other travelogues here. All pictures used in this article are copyrighted to Jensen Chua Photography and all rights reserved. The opinion expressed is factual, objective, and that of the author.
