Introducing Vietnam’s Traditional Dishes
Consider this article your practical roadmap for an upcoming culinary journey through Vietnam. It’s designed for travelers who want to experience the full spectrum of local flavors but do not have time for extensive research. This guide presents a list of the best food in Vietnam to seek out during your trip, with clear descriptions to help you order with confidence.
If you’d like a deeper dive into the history, cooking methods, and cultural influences of the cuisine, we also offer a more comprehensive culinary guide to Vietnam on our website. This article, instead, serves as a practical showcase to help you plan your must-try food list.
To make your journey even easier, we’ve created an interactive PDF checklist, available at the end of the article. It’s designed for gastro-tourism fans who want to track their culinary experiments in Vietnam and record personal impressions along the way.
Best Food to Try in Vietnam: Main Dishes
1. Bánh xèo (Crispy Pancake)
This is a savory, crisp pancake made from a batter of rice flour, water, and turmeric, which gives it a distinctive yellow color. The pancake is fried until golden and filled with ingredients like pork belly, shrimp, and bean sprouts. To eat it, you break off a piece of the pancake, wrap it in lettuce and fresh herbs, and dip it into a sweet and savory fish sauce-based dipping sauce called nước chấm.
2. Bún chả (Grilled Pork with Noodles)
A signature dish of Hanoi, bún chả consists of three main components served separately: a bowl of grilled fatty pork (chả) and pork patties submerged in a dipping sauce, a plate of white rice vermicelli noodles (bún), and a basket of fresh herbs and greens. To eat, you dip the noodles and herbs into the bowl with the pork and sauce.
3. Cá kho tộ (Caramelized Fish in a Clay Pot)
This is a savory and slightly sweet braised dish. Catfish is the traditional choice, cut into steaks and simmered in a clay pot with a thick sauce made from fish sauce, sugar, and spices like black pepper and chili. The sugar caramelizes during the cooking process, giving the dish its characteristic dark color and rich flavor. It is typically served with steamed white rice.
4. Cá tai tượng chiên xù (Deep-Fried Elephant Ear Fish)
A specialty of the Mekong Delta region, this dish presents a whole elephant ear fish, deep-fried until its skin and scales become puffy and very crisp. The fish is served upright on a rack. Diners use chopsticks to flake off pieces of the moist white flesh and wrap it with herbs and vegetables in rice paper, then dip the roll in a savory sauce.
5. Cao lầu (Hoi An Noodle Dish)
This is a regional dish found only in the city of Hoi An. It features thick, chewy noodles, slices of roasted pork, fresh greens, and crispy croutons made from fried noodle dough. What makes cao lầu unique is the water used to make the noodles, which is traditionally drawn from a specific local well, and the lye water used in the process, which is said to come from the ash of a certain local tree.
6. Bún đậu mắm tôm (DIY Rolls With Fermented Shrimp Paste)
This rustic Hanoi specialty has spread across Vietnam and is especially popular as a shared meal. A platter is arranged with white rice vermicelli noodles (bún), golden-fried tofu cubes, boiled pork belly slices, Vietnamese pork sausage, and plenty of fresh herbs and vegetables.
Diners assemble their own rolls at the table by wrapping the ingredients in rice paper, then dipping them into mắm tôm — a pungent fermented shrimp paste. The sauce is blended with kumquat juice, chili, and a touch of sugar, giving it a bright and balanced flavor that cuts through the richness of the dish.
7. Bánh mì (Vietnamese Sandwich)
This famous street food features a light, airy baguette with a thin, crisp crust. The sandwich is typically filled with a variety of ingredients, which may include pâté, mayonnaise, pickled carrots and daikon radish, cucumber, cilantro, and a protein. Common protein choices are grilled pork, cold cuts, shredded chicken, or fried eggs.
8. Cơm hến (Clam Rice)
Originating from the city of Huế, cơm hến is a rice dish with a complex mix of flavors and textures. It is made with cooled cooked rice topped with tiny stir-fried basket clams, crisp pork cracklings, peanuts, sesame seeds, fresh herbs, and shredded vegetables like starfruit and banana flower. It is served with a bowl of hot clam broth on the side, which you pour over the rice just before eating.
9. Cơm tấm (Broken Rice)
Cơm tấm, a southern favorite, is often listed among the best dishes in Vietnam thanks to its humble origins and comforting flavors. Made from fractured rice grains that were once considered a cheaper grade, it has become a beloved staple.
The dish is typically served with a grilled pork chop marinated in lemongrass and fish sauce, along with accompaniments such as a steamed pork and egg meatloaf, shredded pork skin, and a fried egg.
Soups & Stews to Add to Your Vietnam Food List
10. Bò kho (Beef Stew)
This is a hearty Vietnamese beef stew with a rich, aromatic broth. Chunks of beef are slowly simmered with carrots and sometimes daikon radish until tender. The broth is flavored with lemongrass, star anise, cinnamon, and other spices, and often has a reddish-brown color from annatto seeds. It can be eaten with a baguette for dipping, or served over rice noodles.
11. Bún bò Huế (Spicy Beef Noodle Soup)
This soup comes from the former imperial capital of Huế. It features thick, round rice vermicelli noodles in a broth that is both spicy from chili oil and fragrant from lemongrass. The soup typically includes slices of beef shank, cubes of congealed pig’s blood, and a piece of pork knuckle. It is served with a variety of fresh herbs, lime wedges, and chili paste.
12. Bún riêu (Crab Noodle Soup)
Bún riêu is a tomato and crab-based noodle soup. The broth is light and tangy, and its signature feature is the floating patties of “riêu,” a mixture of minced freshwater crab meat and shrimp paste. Other common ingredients include fried tofu, pork, and tomatoes. It is often garnished with fresh herbs, shredded banana flower, and a squeeze of lime.
13. Bún thang (Chicken Noodle Soup)
A specialty of Hanoi, bún thang is known for its intricate preparation and visually appealing presentation. The clear chicken broth is poured over rice vermicelli noodles and topped with a variety of thinly sliced ingredients arranged neatly on top. These toppings typically include shredded chicken, thin strips of fried egg, sliced Vietnamese sausage (giò lụa), and shiitake mushrooms.
14. Canh chua (Sweet and Sour Soup)
This is a tangy soup that is popular in the southern region. The broth gets its signature sour taste from tamarind and its sweetness from sugar. It is filled with ingredients like pineapple, tomato, bean sprouts, and herbs. The protein is typically a freshwater fish, like catfish, or shrimp. It is a refreshing dish usually served with rice as part of a family meal.
15. Canh khổ qua nhồi thịt (Stuffed Bitter Melon Soup)
This is a traditional home-style soup with a distinctively bitter taste. Bitter melons are hollowed out and stuffed with a mixture of ground pork, wood ear mushrooms, and glass noodles. They are then simmered in a clear broth until the melon is soft. The dish is valued for its cooling properties in traditional medicine.
16. Hủ tiếu (Pork Noodle Soup)
Hủ tiếu is a popular noodle soup, particularly in the south. There are many variations, but the most common one, hủ tiếu Nam Vang, has a pork-based broth and features a mix of toppings like sliced pork, pork ribs, pork offal, shrimp, and quail eggs. The noodles can be made from rice or tapioca, and it can be served as a soup (“nước”) or dry (“khô”) with the broth on the side.
17. Lươn om chuối đậu (Eel with Green Banana and Tofu)
This is a northern specialty stew. It features pieces of eel simmered with green bananas, fried tofu, and pork belly in a turmeric-infused broth. The stew is finished with fresh herbs like perilla leaves and spring onions, which add a distinct fragrance. The green bananas become soft and absorb the savory flavors of the broth.
18. Phở (Noodle Soup)
Phở is not only one of the most iconic foods of Vietnam but also one of the country’s most internationally recognized dishes. This beloved noodle soup has a complex, aromatic broth made by simmering beef or chicken bones for many hours with spices such as star anise, cinnamon, and cloves.
It is served with flat rice noodles (bánh phở), thin slices of beef (phở bò) or chicken (phở gà), and a plate of fresh garnishes like basil, bean sprouts, lime, and chili.
Small Plates & Cold Dishes: Must-Try Food in Vietnam
19. Bánh bèo (Steamed Rice Cake)
These are small, steamed rice cakes, a specialty of central Vietnam, especially Huế. The cakes are soft and dimpled in the center, and they are topped with savory ingredients like dried shrimp, crispy pork skin, and scallion oil. They are served in individual small dishes and eaten with a drizzle of fish sauce-based dipping sauce.
20. Bánh cuốn (Steamed Rice Rolls)
Bánh cuốn are thin, delicate sheets of steamed rice batter. The rolls are often filled with a mixture of seasoned ground pork and minced wood ear mushrooms. They are served topped with crispy fried shallots and accompanied by slices of Vietnamese pork sausage (chả lụa), fresh herbs, and a bowl of nước chấm for dipping.
21. Bánh khọt (Miniature Savory Pancakes)
Similar in taste and texture to bánh xèo but much smaller, bánh khọt are bite-sized savory pancakes cooked in a special cast-iron pan with hemispherical molds. The crispy rice flour and coconut milk batter is topped with a single shrimp. They are typically wrapped in lettuce leaves with herbs and dipped in sauce.
22. Gỏi cuốn (Fresh Spring Rolls)
Also known as summer rolls, gỏi cuốn are made with rice paper (bánh tráng) filled with a combination of fresh ingredients. A typical filling includes rice vermicelli noodles, cooked pork, shrimp, and an assortment of fresh herbs like lettuce, mint, and chives. These rolls are not fried and are served cold, often with a peanut-based hoisin dipping sauce or nước chấm.
23. Gỏi ngó sen (Lotus Stem Salad)
This is a refreshing salad made from the crunchy stems of the lotus plant. The stems are thinly sliced and tossed with ingredients like poached shrimp, sliced pork, carrots, and onions. The dressing is a light, tangy mixture of fish sauce, lime juice, and sugar. The salad is finished with a topping of roasted peanuts and fresh herbs.
24. Nem lụi (Lemongrass Pork Skewers)
A regional dish from central Vietnam, nem lụi are skewers of seasoned ground pork. The pork mixture is molded around a stalk of lemongrass, which imparts its fragrance as it grills over charcoal. To eat, you remove the meat from the skewer, wrap it in rice paper with fresh herbs, vegetables, and rice noodles, and dip it in a special peanut-based sauce.
25. Nem rán / Chả giò (Fried Spring Rolls)
These crispy fried rolls are one of the most traditional Vietnamese dishes and are known by different names depending on the region: nem rán in the north and chả giò in the south.
A thin sheet of rice paper is filled with a savory mixture of ground pork, shrimp, glass noodles, and shredded vegetables such as carrots and wood ear mushrooms. The rolls are fried until golden brown, then served with lettuce, fresh herbs, and a dipping sauce that adds freshness to their rich, crunchy flavor.
26. Nộm hoa chuối (Banana Blossom Salad)
This is a traditional northern salad made from the thinly sliced blossom of a banana tree. The texture of the banana blossom is crisp. It is typically mixed with shredded chicken or pork, carrots, and herbs, and tossed in a dressing made from fish sauce, lime, and sugar. Roasted peanuts are often sprinkled on top for extra texture.
27. Ốc luộc (Boiled Snails)
A popular street food snack, ốc luộc consists of freshwater snails boiled with lemongrass, ginger, and chili to infuse them with flavor. The snails are served hot, and you use a small pin or skewer to extract the meat from the shell. They are typically eaten with a dipping sauce made from fish sauce, lime, kumquat, and finely chopped lemongrass and chili.
28. Trứng vịt lộn (Fertilized Duck Embryo)
This is a common snack food that consists of a developing duck embryo that is boiled and eaten in the shell. The age of the embryo varies, but it is typically around 17 to 21 days old. It is served with salt, pepper, lime juice, and fresh rau răm (Vietnamese coriander). The taste is a combination of a hard-boiled egg and a savory broth with a unique texture.
Famous Desserts & Sweets in Vietnam
29. Bánh da lợn (Pork Skin Cake)
Despite its name, this dessert contains no pork skin. It is a steamed layer cake made from tapioca starch, rice flour, mung bean paste, and coconut milk. The name refers to its soft, gelatinous texture, which is said to resemble pork skin. It is typically made with alternating green layers colored by pandan and yellow layers from the mung bean paste.
30. Bánh đậu xanh (Mung Bean Pastry)
These are small, dense cubes of sweet pastry made from powdered mung beans, sugar, and vegetable oil or pork fat. The texture is fine and crumbly, and it dissolves in the mouth. They are often served with green tea, as the bitterness of the tea complements the sweetness of the pastry.
31. Chè (Sweet Soup or Pudding)
Chè is a general term for a wide variety of sweet soups, puddings, or porridges. They can be served hot or cold and contain ingredients like various types of beans, glutinous rice, tapioca pearls, jellies, fruits, and coconut milk. Popular varieties include chè ba màu (three-color dessert) and chè trôi nước (glutinous rice balls in ginger syrup).
32. Mè xửng (Sesame Peanut Brittle)
A specialty of Huế, mè xửng is a type of brittle or candy made from malt syrup, sugar, peanuts, and sesame seeds. It has a chewy, sticky texture and is not as hard as typical Western peanut brittle. The candy is cut into small squares and is often enjoyed with a cup of hot tea.
33. Sâm bổ lượng (Cooling Herbal Dessert Soup)
This is a sweet, cold dessert soup of Chinese origin that is popular for its reported cooling and restorative properties. It contains a mix of ingredients that can include dried longans, red jujubes, lotus seeds, seaweed, and Job’s tears, all served in a light, sweet syrup over crushed ice.
34. Kem bơ (Avocado Ice Cream)
Kem bơ is a refreshing dessert popular in Đà Lạt and other parts of Vietnam’s Central Highlands. It features ripe avocados blended into a smooth, creamy purée, often mixed with coconut milk or sweetened condensed milk for extra richness.
The purée is layered in a glass with scoops of coconut ice cream and sprinkled with toppings like roasted peanuts or shredded coconut. The result is a sweet, velvety treat that balances the natural richness of avocado with cool, tropical flavors.
35. Sữa chua nếp cẩm (Black Sticky Rice Yogurt)
This dessert combines plain yogurt with fermented black sticky rice (nếp cẩm). The rice is cooked and then allowed to ferment slightly, which gives it a distinctive tangy, slightly alcoholic flavor and a chewy texture. It is layered with yogurt, creating a contrast of sweet, sour, creamy, and chewy elements.
Authentic Drinks in Vietnam
Bia hơi (Fresh Beer)
Bia hơi is a type of light, fresh draft beer with a low alcohol content. It is brewed daily and delivered in steel kegs to local bars and street-side stalls. Because it contains no preservatives, it must be consumed within a day. It is a very inexpensive and popular social drink, often enjoyed with snacks.
Cà phê đen / Cà phê sữa đá (Black Coffee / Iced Coffee with Milk)
Vietnamese coffee is typically a strong, dark roast Robusta coffee, brewed using a small metal drip filter called a phin. Cà phê đen is black coffee, while cà phê sữa is coffee mixed with sweetened condensed milk. When served with ice, it is called cà phê sữa đá, a popular and refreshing drink.
Cà phê trứng (Egg Coffee)
A unique creation from Hanoi, egg coffee is made by whipping egg yolks with sweetened condensed milk until they form a thick, creamy, meringue-like foam. This foam is then poured over hot, strong black coffee. The result is a rich, sweet, and custardy beverage that is often consumed as a dessert.
Nước dừa tươi (Fresh Coconut Water)
This is simply the fresh, unprocessed water from inside a young, green coconut. Vendors will typically chop the top off a whole coconut with a machete and serve it with a straw. It is a naturally sweet and hydrating drink, widely available throughout the country.
Nước mía (Sugarcane Juice)
A common street-side drink, nước mía is made by pressing fresh stalks of sugarcane through a powerful machine to extract the juice. It is often mixed with the juice of a kumquat or a small lime to add a bit of tartness, which balances the sweetness. The juice is served over ice.
Trà Tắc (Kumquat Tea)
This is a simple and refreshing iced tea that is popular, especially in the south. It is made from black tea sweetened with sugar and mixed with the juice of fresh kumquats (tắc). The kumquat adds a bright, citrusy, and slightly sour flavor.
Rượu đế / Rượu nếp (Rice Wine)
This is a distilled spirit made from rice.
Rượu đế is a clear, potent spirit made from distilled fermented glutinous or non-glutinous rice.
Rượu nếp is an unfiltered, milky, and slightly sweet rice wine made from fermented glutinous rice. These spirits are often infused with fruits, herbs, or animals for medicinal purposes.
Sữa đậu nành (Soy Milk)
Soy milk is a widely consumed beverage, available both freshly made by street vendors and commercially packaged. It can be served hot or cold and is often lightly sweetened. Freshly made soy milk has a distinct, nutty flavor.
Trà atisô (Artichoke Tea)
A specialty of the highland city of Da Lat, where artichokes are grown, this herbal tea is made from the flowers, stems, or roots of the artichoke plant. It has a mild, slightly nutty, and earthy flavor and can be enjoyed hot or cold. It is often consumed for its perceived health benefits.
Keep Track of Your Gastronomical Trip in Vietnam
This list serves as your starting point for exploring the rich and diverse world of authentic Vietnamese food. From complex noodle soups to simple, refreshing drinks, each item offers a unique taste of the country’s culture and regions.
To help you on your journey and ensure you do not miss a single flavor, we encourage you to use our interactive checklist. Download your free Vietnam Culinary Diary PDF checklist here. Use it to mark off the local dishes you have tried and to note your thoughts.
We hope this guide inspires you to travel with an open mind and an adventurous palate. Happy eating!
