In Vietnam, we say “Chúc ngon miệng!” before eating, which means ‘enjoy your meal’ (and you certainly will). While dishes like phở and bánh mì are well-known internationally, Vietnamese cuisine offers a rich array of flavors and textures that go beyond these staples.
1 – PHỞ
Phở is a beloved Vietnamese dish named after its flat rice noodles. It features noodles, medium-rare beef or boiled chicken, in a hearty beef broth. The northern style, phở Hanoi, has a clear broth with lemon and bird’s eye chili, while the southern style, phở Nam, has a murkier broth and is served with fresh herbs like bean sprouts, basil, and mint.
The key to great phở is its broth, flavored with star anise, clove, and cinnamon. Phở is found on almost every street corner in Vietnam and is traditionally eaten for breakfast.
2 – BÚN CHẢ
Bún chả gained worldwide fame when President Obama enjoyed it with Anthony Bourdain, but it has always been a beloved dish in Hanoi. Around lunchtime, the aroma of grilled pork fills the streets of the Old Quarter.
This northern Vietnamese dish consists of cold bún (rice vermicelli), seasoned pork belly slices, fresh herbs and salad greens, and minced pork patties in a fish sauce-based broth. The typical way to enjoy bún chả is by scooping small bundles of noodles into the broth and alternating between the noodles, pork, and greens.
3 – CƠM TẤM
In the past, Vietnamese farmers would consume the broken rice grains that were unsellable. Today, ‘broken’ rice has become a staple for the working class. Despite its humble beginnings, cơm tấm can be quite extravagant in its preparation.
A popular version, cơm tấm sườn nướng ốp la, features a fried egg alongside a caramelized grilled pork chop, all served on a bed of broken rice. The dish is generously topped with nước chấm, a mix of chili, fish sauce, and sugar, and drizzled with green onion oil. It’s completed with sides of shredded pickled carrots and daikon, cucumber and tomato slices, and a garnish of crushed fried pork rinds and shallots.
4 – BÚN BÒ HUẾ
Bún bò Huế, hailing from the royal kitchens of Hue, is a beautiful and flavorful dish. Its vibrant red broth, created by simmering beef bones and lemongrass for hours, offers a bold, citrusy taste. The dish combines tender beef shanks and flash-boiled vegetables for added depth. Despite being a beef soup—the word “bò” means beef in Vietnamese—you’ll also find chả lụa, a ham paste sausage with a tofu-like texture, nestled in the bowl.
5 – MÌ QUẢNG
Mì quảng, a delightful blend of soup and salad, manages to balance its dual nature with ease. Despite its elegant appearance, it is a popular street food from Quang Nam province in Central Vietnam. The noodles get their vibrant yellow color from a turmeric-infused broth enriched with peanut oil. Only a small amount of broth is used, creating a unique ‘soup’ that can be topped with a variety of ingredients, including shrimp, chicken, pork belly, and snakehead fish. Mì quảng is typically served with sliced banana flowers, Vietnamese coriander, basil, and bánh tráng mè (toasted sesame rice crackers).
6 – GỎI CUỐN
Gỏi cuốn, an exciting and fresh salad roll, is wrapped in semi-transparent rice paper. Inside, you’ll find leafy greens, mint, coriander, a protein, and a stalk of garlic chive sticking out from the tightly rolled package. The most popular version combines pork tenderloin and shrimp. These rolls are typically dipped in a nutty hoisin sauce or nước chấm.
7 – CƠM GÀ
Chicken and rice is a timeless pairing, but in Hội An, it’s taken to new heights with fresh local ingredients. Tender chicken strips are shredded and mixed with flavorful fish sauce and onions, served alongside turmeric rice. Pickled shallots, radish, and herbs complement the dish. Each cook has their own secret for making the perfect turmeric rice. Classic Hội An chicken rice is garnished with Vietnamese coriander and hot mint to balance the zesty chicken marinade and soft eggs. After exploring the Ancient Town, a plate of this golden chicken rice is the perfect treat.
8 – HỦ TIẾU NAM VANG
Hủ tiếu is a quintessential street food in southern Vietnam, similar to kuy teav in Cambodia and guay tiew in Thailand. It features noodles served either with broth (nước) or dry (khô). Typically, an opaque pork bone broth accompanies the noodles. The signature version, Hủ Tiếu Nam Vang, includes pork on the bone, boiled liver, a quail egg, and shrimp. For those who prefer, the congealed pork blood chunks can be omitted. The broth, peppery and sweetened with rock sugar, is garnished with chopped green onions.
9 – BÁNH CUỐN
Bánh cuốn is a delicious dish made from large round sheets of steamed rice flour, filled with minced pork and wood-ear mushrooms, and then folded and chopped. This savory treat is always freshly prepared, topped with dried shallots, and served with a side of fish sauce and pork sausage. Enjoy it like a local for breakfast and don’t forget to add fresh herbs for an extra burst of flavor.
10 – BÚN CHẢ CÁ
Bún chả cá comes in various forms depending on the region. Each version includes rice vermicelli (bún), fish cakes (chả cá), and fresh herbs, with unique local touches. For example, bún chả cá Nha Trang from the central coastal city adds squid cakes, dill, fried green onion, and tomato, giving it a light and sour flavor. Enjoy it with fresh greens and a squeeze of lime.