Additional toppings may include pickled onions, and a dipping sauce resembling lime-based vinaigrette can be drizzled over the meat or served on the side. The water spinach is blanched, then stir-fried with garlic, salt, and sugar, while the fish sauce is added near the end of cooking. It's made with a combination of morning glory (water spinach), garlic, fish sauce, salt, sugar, and oyster sauce.
The traditional version features an aromatic pork bone broth, subtly sweetened with rock sugar and speckled with pepper and chopped green onions. A close relative of Kuy Teav in Cambodia and Guay Tiew in Thailand, Hu Tieu is a versatile noodle dish that can be enjoyed dry or with broth. Served with fresh herbs and a tangy fish sauce dip, Banh Xeo is best enjoyed straight off the skillet to retain its signature crispness. Com Tam is to Saigon what Pho is to Hanoi—a beloved dish enjoyed throughout the day. While the wait might require patience, the unique flavors of this iconic sandwich make it well worth the time. The long queues at Madam Khanh’s stall, filled with both locals and travelers, are a testament to the exceptional quality of her Banh Mi.
These aromatic leaves have a milder peppery scent which makes this dish a delicious delicacy enjoyed with either rice or vermicelli. They are pan-fried until golden brown and garnished with herbs and a dipping sauce, intensifying the interplay of textures. Canh chua is especially loved for its bright, tangy taste and is often prepared with fish or shrimp, making it a refreshing and flavorful staple in Vietnamese cuisine. Typically light and appetizing, canh are rarely thick soups and are usually based on clear pork or seafood stock enriched with fresh vegetables and herbs. Dive into Hue's imperial past with Com Hen, a delightful rice dish that's a true local favorite.
Pandan leaf rice cake with coconut milk is a beloved dessert from Southern Vietnam, evoking childhood memories with its refreshing green color and sweet, rich flavor. This type of meat is an ideal ingredient for many delicious dishes such as grilled beef, stir-fried beef, beef in vinegar sauce, beef hot pot, or young beef wrapped in rice paper, captivating every diner. Tay Ninh young beef is famous for its naturally sweet and fragrant flavor and characteristic tenderness, not mushy like veal, but with a unique hint of milky flavor. This candy is a perfect blend of the rich creaminess of fresh coconut milk, the gentle sweetness of sugar, and the distinctive aroma, creating a soft, chewy, and irresistible candy. The golden, crispy banh khot, filled with large, fresh shrimp, wrapped with fresh vegetables and dipped in the "magical" sweet and sour fish sauce, will surely awaken all your senses.
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Even vegetarians can enjoy a range of recipes, with "Banh Mi Chay" being a perfect choice for them. Banh Mi, with its unique blend of flavors, has surpassed many other sandwich varieties. One notable example is the world-famous Banh Mi, often regarded as the best sandwich in the world. The slightly sweet flavors and the aromatic herbs produced in the Mekong Delta region add a lot of character to Southern Vietnamese cuisine.
A turmeric-dyed rice flour batter is cooked in a pan, creating a crispy exterior that gives way to a soft interior. Pickled vegetables like carrots and radishes offer a refreshing contrast, while fresh herbs like cilantro and mint add a burst of color and aroma. Gỏi Cuón is enjoyed throughout Vietnam, but it truly shines in the south. Vermicelli noodles provide a satisfying chew, and julienned vegetables like carrots and lettuce add a refreshing crunch. In Hanoi, Banh Mi Pho Hue is considered the best sandwich in the city. Nowadays, you can find a Banh Mi restaurant in every corner of Vietnam, and they are almost always delicious.
Regardless of the origin, the soup remains a delicious and inexpensive breakfast staple.Expand Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.Expand
Only bun bo Hue is beef-based, so it is the one dish to skip if you avoid beef. Egg coffee is a Hanoi drink that blends the bitterness of coffee with a sweet whipped topping of egg yolk, sugar, and condensed milk. Fish sauce is the heart of the dish, prepared differently by region, and the plate is both filling and flavorful. Fried garlic gives the bowl its signature aroma, and regional versions add quail eggs, squid, or pork liver. Vegetarian banh mi (banh mi chay) with tofu, omelette, or vegetables is easy to find — ask for the chay version. A sandwich costs about 20,000–45,000 VND (₹70–₹160) at a street stall.

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