Considering your first trip to Vietnam and wondering what to eat? Deciphering a list of Vietnamese cuisine might be confusing for newcomers. Continue reading to learn about our top 10 must-try Vietnamese dishes.
1. Pho (Phở)
Pho is unquestionably the dish from Vietnam that is most famous worldwide, and when eaten in Vietnam, it lives up to its illustrious reputation. Pho in Vietnam is pure enchantment and is named for the flat, fettuccine-like Pho noodles that fill the dish. Ironically, though, the flavor of Vietnamese noodle soup varies depending on where you eat it.
The French-influenced broth in Hanoi, where Pho was created in the early 20th century, has distinct characteristics that come from boiling the protein with the liquid to marry the two. Hanoi Pho is sophisticated, filling dinner in a bowl, despite its appearance of simplicity.
2. Banh Mi (Bánh Mì)
The Banh Mi sandwich originated in southern Vietnam, supposedly in Saigon, unlike Pho, which is a northern Vietnamese dish. Despite being available throughout in Vietnam, the tastiest Banh Mi sandwiches may be found in the country’s southern and central towns.
While more seasoned vendors have permanent locations, the majority of banh mi sellers operate off of movable metal food carts to serve the famous dish. Every Banh Mi seller, regardless of cart or store, sells baguettes stuffed with a variety of meats, paté, cucumbers, and other delicious ingredients.
3. Bun Cha (Bún Chả)
Bun Cha, a longtime local favorite, gained international attention when President Barack Obama and Anthony Bourdain donned their aprons and dipped rice vermicelli noodles (bn) into tiny bowls containing a grilled mixture of whole and ground pork drenched in Nuoc Cham (Nc Chm), a sweet yet savory sauce made with ingredients like fish sauce, sugar, and vinegar. Who can blame them? Eating Bun Cha is enjoyable, thus they both enjoyed the experience.
Be careful to garnish your Bun Cha with greens like lettuce, cilantro, bean sprouts, and banana blossoms as well as purple and green Vietnamese shiso. If you’re very ravenous, you may add a side of Nem to the meal. These reasonably priced fried spring rolls are the ideal Bun Cha accouterment.
4. Vietnamese Pancake – Banh Xeo
Banh Xeo, a type of yellow pancake that was created in Central Vietnam and was modeled by French crepes, is stuffed with a variety of foods such veggies, prawns, and pig. Far from fine dining, customers frequently sit on tiny stools in informal settings to have Banh Xeo that have been wrapped in rice paper and dipped in a unique sauce made of pig liver and peanuts.
You should be able to locate Banh Xeo in any major city, much as the majority of the greatest Vietnamese cuisine. When you try them in the middle of the nation where they were created, just arrive at dinner hungry.
5. Banh Cuon (Bánh Cuốn)
Banh Cuon is an inexpensive and entertaining breakfast choice for days when you’re not feeling like soup, and it was created in Northern Vietnam but is now sold all throughout the nation. These steamed rice buns are served with a bowl of sweet dipping sauce and a stuffing of flavorful pork and mushrooms.
Don’t seek out a posh Vietnamese eatery to enjoy Banh Cuon. Instead, seek for a busy Banh Cuon stall where the crew, who are almost always women, prepares the rice flour rolls by ladling the pancake-like rice flour batter onto specialized circular griddles. Because Banh Cuon is so inexpensive, it’s a terrific “off the beaten path” dining option.
6. Fresh Spring Rolls (Gỏi Cuốn)
Goi Cuon is a vibrant salad roll that is overflowing with freshness. Rice paper sheets that have been softened are used to create translucent skin. Stacks of leafy greens, mint, coriander, a protein-containing substance, and a stem of garlic chives that protrudes from the tightly wrapped roll are all contained inside. Pork tenderloin and shelled shrimp make up the most popular type of gi cun. Either a bowl of nutty hoisin sauce or is used to drown the roll.
7. Vietnamese Fried Spring Rolls (Nem Rán)
The filling may vary significantly depending on the location, but it often consists of ground pork, shrimp, and a variety of shredded vegetables. Then a spring roll wrapper is placed over it, and it is cooked till golden and crispy.
8. Bun Bo Hue (Bún Bò Huế)
Ironically, despite the fact that Bun Bo broths sometimes contain some pork, Bun Bo Hue translates as Beef Noodle Soup from Hue. The flavor is intensified by additional ingredients including lime juice, shrimp paste, and lemongrass. For even more taste, adventurous diners can also add cubed pig’s blood.
Although the hot Vietnamese soup Bun Bo Hue is widely accessible across Vietnam, the greatest spot to slurp it is in Hue, where it was first created. Hue has numerous attractions for tourists, including an imperial stronghold and stunning pagodas on the Perfume River, but we contend that eating Bun Bo Hue should be at the top of the list for culinary tourists.
9. Hoi An Chicken Rice (Cơm gà Hội An)
Chicken with rice is a tried-and-true combination. However, in Hi An, using fresh, local ingredients enhances this delectable combo. Shredded succulent chicken pieces are mixed with savory fish sauce and onions to accompany a serving of turmeric rice. Shallots, radish, and herbs are pickled and served on the side. Every cook in the country has a different method for making their turmeric rice stand out. Traditional H’i An chicken rice is topped with a few leaves of Vietnamese coriander and hot mint to balance the zingy chicken marinade and soft, young eggs. After a day of exploring the Ancient Town on foot, a bowl of golden chicken rice is the perfect treat.
20. Vietnamese Sweet Soup (Chè)
Chè is a sweet dish that can be consumed warm or cold and can be served as a pudding or dessert soup. Tropical fruits including bananas, mangoes, and longans are mixed together with cold chè, which is typically covered with coconut cream. You’ll be astonished to find coconut shreds, crushed ice, lotus seed, and jellies in these sugary nibbles, which are always a sensory experience. Chè ba màu, a stunning dish with three colors, is sometimes referred to as the rainbow dessert. Red beans, mashed mung beans, and pandan jelly are piled together, then served with coconut milk and crushed ice.
