presentation about vietnamese food

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A Basic Introduction to Vietnamese Food

What makes Vietnamese food so special? After an eating tour with Intrepid Travel* —traveling through Hanoi, Hoi An, Saigon, and the Mekong Delta—I can't un-smell the fresh herbs and pungent fish sauce in just about every dish. Each dish could really have its own bottled fragrance. L'eau de Pho (care for a spritz?) would be redolent of mint, cilantro, lemongrass, long-simmered beef bones, and, of course, fish sauce.

Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented.

To really understand the flavors of Vietnam, it's helpful to look at a map first.

Shaped like an elongated S, the skinny country is about the size of Italy, with China to the north, Laos and Cambodia to the west, and the South China Sea to the east. The 3,000-kilometer coastline snakes down, marked by Hanoi in the north, the rugged central highlands, the sprawling Hoi Chi Minh City (aka Saigon) in the south, and the fertile Mekong delta ("the rice bowl of the country") at the bottom hook.

The food of the north is heavily influenced by China with its stir-fries and noodle-based soups. As you move south, there's more flavor-blending with nearby Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter: sweeter broths for pho, more palm sugar used in savory dishes, and those popular taffy-like coconut candies made with coconut cream.

French Influence

It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings.

Pho (pronounced fuh , like "fun" without the "n") is another example of French colonialism leaving its mark—the soup is a blend of Vietnamese rice noodles and French-minded meat broths. One theory contends that pho is a phonetic imitation of the French word "feu" (fire), as in pot-au-feu. Some say French colonialists slaughtered a bunch of cattle in Vietnam to satisfy their appetite for steak, and the ever-resourceful Vietnamese cooks used the scraps, bones, and any other rejected bits to create pho.

A quick note on broths: While we're talking about pho, our Intrepid Travel guide Hanh (a wonderful guy! hi Hanh!) spent an hour-long car ride from Hoi An to the Denang airport explaining the importance of broth in the act of courtship.

A mother judges her son's significant other on broth-making skills. Lackluster broths could mean no approval from the mother, according to Hanh. He cited some personal examples. A true broth-master knows exactly what stage the broth is in just by sniffing it. This is all to say, the Vietnamese are serious about broth.

Watch This Awesome Video

Before we go any further: if you'd rather the 3-minute/no-reading-required explanation, watch this video. Talented filmmakers Daniel Klein and Mirra Fine created this whirlwind of a video after their tour of Vietnam, also hosted by Intrepid Travel.

Basic Elements: Rice and Fish Sauce

Travel all over Vietnam and you'll quickly find two universal themes. Rice and fish sauce.

Vietnam is the second-largest rice exporter in the world (after Thailand). Rice is grown all over the country, most bountifully so in the Mekong Delta down south, which can grow enough rice to feed all 87+ million people of Vietnam, with plenty of leftovers beyond that. (So much rice.)

Rice appears at breakfast, lunch, dinner, and dessert. There's regular ol' rice of course as well as rice noodles, rice paper wrappers, rice porridge, sticky rice, fried rice, puffed rice snacks, and rice wine. I don't think I ever went more than a few hours in Vietnam without consuming some form of rice.

One local told us that instead of saying gesundheit in response to a sneeze, you can say cơm muối, meaning "rice and salt." So, rather than blessing someone or wishing them good health, just say rice and salt, and that should cure whatever's ailin' them.

Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it's really hard to think of any dish where it's not used. The national condiment is nước chấm, made of fish sauce that's diluted slightly with a splash of lime juice, sugar, chilies and garlic.

People say the most prized fish sauce comes from Phu Quoc, an island near the Cambodian border. The waters around Phu Quoc are rich in seaweed and plankton, keeping the local anchovy population very happy. While any kind of fish can be used to make fish sauce, anchovies supposedly produce the ultimate fish sauce and Phu Quoc sauce only uses anchovies harvested around the island.

"We like our fish sauce like you like your cheese—pungent," said one of our Vietnamese guides.

I spent a few minutes in a fish sauce factory in the Mekong Delta (it was a challenge to breathe in there, oh boy!) and saw the huge wooden barrels where the little fishies and salt are aged for at least six months. I felt like fish sauce and I reached a new dimension in our friendship together at that moment. It was like visiting the childhood home of a friend for the first time and understanding them better—it was a powerful moment in that stinky room.

Herbs and Aromatics

Vietnamese food makes extensive use of fresh herbs, spices, and aromatics. Sometimes they go into a steamy pot of pho, sometimes wrapped into spring rolls, sometimes enclosed with a banh xeo pancake.

The freshness of each ingredient is crucial. When we met a popular chef in Hoi An, Trinh Diem Vy, she said her highest-paid employee (and she has 280 employees across all her restaurants) is her market shopper. There's a lot of pressure on that market shopper's nose to whiff through the chaos of the market to locate the very best and brightest ingredients.

Here's a quick primer:

• Cilantro: In salads, soups, spring rolls, and beyond. Widely used as the finishing touch garnish. Depending on your genetics, might taste soapy.
• Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearminty, others are spicy...
• Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it's really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You'll think you wrapped actual fish into your spring roll, but really it's just this sneaky leaf.
• Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.
• Lime Leaf: Bright green and shiny. Somewhat bitter oils.
• Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savory dishes.
• Green Onions and Scallions
• Garlic Chives: Flat leaves with a delicate onion and garlic flavor.
• Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines licorice, mint, and lemon all in one leaf.
• Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.
• Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.
• Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.
• Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.
• Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.

No Fresh Dairy, But Lots of Sweetened Condensed Milk

The French colonists didn't seem to leave behind any wheels of Brie or Camembert. You're not going to find much cheese, butter, or cream in Vietnam but the people still get their calcium fill by way of fish bones and shells. No need to de-shell that shrimp tail--just pop the whole thing in your mouth. Mmm, crunchy.

In lieu of fresh milk, you'll see cans upon cans of sweetened condensed milk, famously used in "white coffee." The sweet, lusciously thick blanket of milk gets mixed with Vietnamese-grown dark roast coffee, individually brewed from a small metal drip filter into each cup. Usually there's more sweetened condensed milk than actual coffee in that cup. Unapologetically sweet and amazing, it's also dangerously strong. I wasn't sure why I couldn't fall asleep in Vietnam for several nights and then realized, oh right—might have been all those cups of coffee.

Fruit: As Vegetables and Dessert

Unripe fruits are considered more like vegetables in Vietnam. A green papaya or banana flower, for example, becomes the base for salads in lieu of leafy greens. Usually a bit sour, the unripe fruit pairs nicely with fish sauce, chili, garlic, dried shrimp, and finely chopped peanuts.

Ripe fruit, on the other hand, is sweet and wondrous. Instead of cakes or cookies for dessert, usually a meal ends with a hot teapot and big platter of indigenous fruits. Slices of banana, mango, pineapple, watermelon (the redder the insides, the more good luck awarded to you!), dragonfruit, papaya, rambutans, and lychees.

That's Not All, Folks!

As I said, this is just a basic introduction to Vietnamese food. Stay tuned for more favorite bites and sips from my trip in the coming weeks. Please chime in with your own Vietnamese food experiences!

* Intrepid Travel is a company that organizes enriching trips all over the world. They just recently launched special food-themed journeys (both long and shorter day trips) to many destinations. Check out the itineraries here . I was able to preview the Vietnam trip and was immensely impressed at how much we were able to see, do, and learn; how many real-life experiences we had with locals, and just how non-tour-group it felt. They keep the groups small, the itineraries interesting, and the meals delicious, often at local joints and family-run homestays.

More Serious Eats Recipes

• Customized Tour

Vietnamese Cuisine: A Delicious Journey through Flavors and Traditions

Spring rolls are a delightful Vietnamese dish that tourists love and have become a staple of the country's cuisine.

Vietnamese cuisine is a symphony of fresh ingredients, fragrant herbs, and bold spices. From the steaming bowls of phở to the crispy bánh mì sandwiches, Vietnamese food tantalizes taste buds and captures the essence of Southeast Asian flavors. This guide will be your passport to exploring this culinary wonderland. We’ll delve into the must-try dishes, regional variations, historical influences, and tips for recreating these delights at home.

Table of Contents

Pho (rice noodle soup)

Banh mi (vietnamese bread), bun cha (vermicelli with grilled marinated pork), bun bo hue (hue vermicelli beef soup), cao lau (hoi an), goi cuon (spring rolls), cha ca la vong, southeast asian neighbors, combination of yin & yang, low fat in each cooking, sharing style, northern cuisine – light and balanced, central cuisine – spicy and delicate, southern cuisine – diverse and exotic, ethnic groups, must-try dishes: the stars of vietnamese cuisine.

Vietnamese cuisine is a vibrant and diverse culinary tradition that reflects the country’s rich cultural history and geography. From the bustling streets of Hanoi to the serene beaches of Phu Quoc, Vietnam offers a culinary journey that captivates the taste buds with its fresh ingredients, delicate flavors, and unique cooking techniques. Here are some of the must-try dishes that showcase the best of Vietnamese cuisine:

Beef noodle – The most popular breakfast in Vietnam

Listed as one of the world’s 50 best foods by CNN, “pho” is definitely a must-try dish when you come to Vietnam, especially in the capital of Hanoi . It is basically rice noodles served with broth and beef or chicken. Since broth is the star of this dish, Northern people put much effort into the first step of choosing ingredients to cooking techniques. It is normally made from 10 – 15 different ingredients, including beef ribs, ginger, cinnamon, black pepper, star anise and many other spices to make it aromatic, sweet and clear.

“Pho” is served both in street vendors or fine restaurants and you can have “pho” for breakfast, lunch or dinner. It is much better to add in the bowl of “pho” a little lemon juice, chili sauce and garlic – based on your own personal taste.

Phở is the quintessential Vietnamese dish, a fragrant and hearty noodle soup that has gained international acclaim. It typically consists of broth, rice noodles, herbs, and meat, usually beef (phở bò) or chicken (phở gà). The broth is simmered for hours with bones, cinnamon, star anise, and other spices, creating a depth of flavor that is both soothing and invigorating. Phở is often garnished with fresh herbs, bean sprouts, lime, and chili, allowing diners to customize their bowl to their taste.

“Banh mi” is a popular breakfast for Vietnamese people

“Banh mi” is one of the most famous street foods in Vietnam and you can easily it in every corners of streets. It is filled with many different kinds of ingredients such as grilled pork, grilled chicken, pate, carrot, fried egg, sausage, coriander, cucumber, tomato, chili sauce, ….

Bánh mì is a beloved Vietnamese sandwich that embodies the country’s colonial history and culinary fusion. It features a crisp baguette filled with various ingredients such as pork, pâté, pickled vegetables, cilantro, and chili. The contrast between the crunchy bread and the savory, tangy fillings makes bánh mì a perfect snack or light meal, enjoyed by locals and travelers alike.

Vermicelli & BBQ pork at a restaurant in Le Van Huu Street in Hanoi, Vietnam

“Bun cha” has become more famous all over the world when the US President Barack Obama and Anthony Bourdain took this dish when visiting Vietnam in 2016. It is blended with vermicelli, grilled pork on bamboo sticks, and sweet-and-sour sauce. Fragrant herbs are often added to create an attractive fragrance and taste.

A specialty of Hanoi, bún chả features grilled pork patties and slices served over a bed of rice noodles, accompanied by fresh herbs and a tangy dipping sauce made of fish sauce, vinegar, sugar, and lime juice. The combination of smoky, savory pork with the fresh, vibrant flavors of the herbs and dipping sauce makes bún chả a delightful and satisfying dish.

A Vietnamese spicy beef noodle soup – “bun bo Hue” is originated from Hue City in Central Vietnam

“ Bun bo Hue ” is a popular Vietnamese noodle soup, and one of the most typical foods in Hue . Unlike “pho”, this dish is a combination of sweet, sour and spicy and the fine combination of ingredients makes the food famous. A bowl of “bun bo Hue” is added thin slices of beef shank, chunks of boiled oxtail, pig’s knuckles, blood,… and rich broth. It is commonly served with a plenty of herbs like sprouts, lime wedges, cilantro sprigs, onions, and sliced banana blossom.

Bún bò Huế is a spicy beef noodle soup originating from the central city of Huế. It features a rich and aromatic broth flavored with lemongrass, shrimp paste, and chili, and includes slices of beef, pork knuckles, and sometimes congealed pig’s blood. The bold flavors and hearty ingredients make bún bò Huế a favorite among those who enjoy a bit of heat in their meals.

Cao Lau is an essence of Hoi An cuisine

Cao Lau is a specialty dish of Hoi An . The special feature of Cao Lau is its noodle which must be made with the water from Ba Le well, a one-hundred-year-old well in Hoi An to knead the dough. Besides, the rice to make noodle is of the local rice variety. The rice used is neither freshly harvested nor too aged. This dish comprises of the signature noodles, thinly slices of barbecue pork, pork crackling, bean sprouts, crispy croutons, lettuce and herbs, it is then finished with a spoonful of stock.

Cao lầu is a regional dish from Hội An, known for its unique and complex flavors. It consists of chewy noodles, slices of pork, fresh herbs, and crispy croutons, all brought together with a small amount of broth. The noodles are traditionally made using water from a specific local well, giving them a distinctive texture and taste that cannot be replicated elsewhere.

Vietnamese spring rolls are a beloved dish among tourists, attracting them to the country’s rich culinary scene.

Gỏi cuốn, or fresh spring rolls , are light and refreshing rolls made with rice paper and filled with shrimp, pork, fresh herbs, rice vermicelli, and vegetables. They are typically served with a side of peanut sauce for dipping. Unlike fried spring rolls, gỏi cuốn are not cooked, which preserves the fresh flavors and textures of the ingredients.

The crispy turmeric-dyed crepe of Banh Xeo bursts with savory fillings of shrimp, pork, and bean sprouts, all wrapped in fresh lettuce leaves and herbs for a delightful Vietnamese street food experience.

Bánh xèo, or Vietnamese pancakes, are savory crepes made from rice flour, turmeric, and coconut milk, filled with shrimp, pork, bean sprouts, and green onions. They are usually served with fresh lettuce and herbs, which are used to wrap pieces of the pancake before dipping them in a tangy fish sauce. The contrast between the crispy pancake and the fresh herbs creates a delightful eating experience.

Enjoy Hanoi’s sizzling Cha Ca La Vong, a dish of turmeric-marinated white fish cooked on a grill and served with rice noodles and fresh herbs.

Hailing from Hanoi, chả cá lã vọng is a unique dish featuring grilled fish marinated in turmeric and dill. The fish is cooked tableside with dill and green onions, and served with rice noodles, peanuts, and a fish sauce-based dipping sauce. The aromatic herbs and spices make this dish a standout in Vietnamese cuisine.

A steaming bowl of Hu Tieu, a Vietnamese noodle soup dish, features thin rice noodles in a flavorful broth, often served with sliced pork, shrimp, and fresh herbs.

Hủ tiếu is a versatile noodle soup that varies by region. It can be served with a clear and light broth or a richer, more flavorful one, and is typically accompanied by a variety of meats such as pork, shrimp, and quail eggs. The noodles can be either rice noodles or egg noodles, making each bowl a unique and customizable experience.

Bánh Cuốn are delicate Vietnamese steamed rice rolls, often filled with savory pork and served with a nuoc cham dipping sauce for a delightful and refreshing meal.

Bánh cuốn are delicate steamed rice rolls filled with a mixture of minced pork and mushrooms. They are served with fried shallots, fresh herbs, and a side of fish sauce for dipping. The soft, silky texture of the rice rolls paired with the savory filling makes bánh cuốn a popular breakfast dish.

Vietnamese cuisine offers a delightful array of dishes that highlight the country’s culinary diversity and creativity. Whether you’re savoring a bowl of phở in a bustling street market or enjoying the delicate flavors of gỏi cuốn by the riverside, each dish tells a story of Vietnam’s rich cultural heritage and love for fresh, flavorful food. So, embark on a culinary adventure and discover the stars of Vietnamese cuisine that have captivated food lovers around the world.

The Influences on Vietnamese Cuisine

Vietnamese cuisine is a delicious and unique blend of flavors, thanks to the country’s long history and interaction with different cultures. Here’s a look at some of the biggest influences on Vietnamese food:

For over 1,000 years, China ruled Vietnam, leaving a significant mark on its cuisine. Stir-frying, noodles, and the use of chopsticks are all legacies of Chinese influence. Chinese cuisine has had a profound impact on Vietnamese food, especially in the northern regions due to historical interactions and geographical proximity. Key contributions include:

• Noodles and Rice Dishes: Pho, Vietnam’s iconic noodle soup, and fried rice dishes are reminiscent of Chinese culinary styles.
• Stir-frying Techniques: Many Vietnamese dishes are stir-fried, reflecting Chinese cooking methods.
• Use of Soy Sauce: While fish sauce is quintessential in Vietnamese cuisine, soy sauce, a staple in Chinese cooking, is also widely used.
• Dim Sum: Small dishes similar to dim sum, like bánh bao (steamed buns) and bánh cuốn (steamed rice rolls), are popular in Vietnam.

Countries like Laos, Cambodia, and Thailand have also influenced Vietnamese cooking. They introduced ingredients like coconut milk, spices, chilies, and egg noodles.

Vietnam shares culinary similarities with its Southeast Asian neighbors, reflecting regional trade and cultural exchanges. Influences from this region include:

• Herbs and Spices: The use of fresh herbs like cilantro, mint, and basil, along with spices such as lemongrass and turmeric, is common in Southeast Asian cooking.
• Fish Sauce: This essential condiment is used throughout Southeast Asia, imparting a distinct umami flavor to Vietnamese dishes.
• Coconut Milk: Widely used in Southeast Asian cuisine, coconut milk features prominently in Vietnamese curries and desserts.
• Fermented Foods: The tradition of fermenting foods, such as pickled vegetables and sauces, is a shared characteristic across the region.

French colonial rule from 1887 to 1954 left its mark on Vietnamese cuisine as well. The French introduced baguettes, which are now a staple food in Vietnam, as well as coffee, pate, and dairy products. You’ll see these influences in dishes like bánh mì (Vietnamese sandwiches) and bò bún (beef noodle soup with a French-inspired broth).

The French colonial period left a significant mark on Vietnamese cuisine, blending French techniques and ingredients with local traditions. Notable influences include:

• Banh Mi: This iconic Vietnamese sandwich features a French baguette filled with Vietnamese ingredients like pickled vegetables, cilantro, and various meats.
• Pâté: Often used in banh mi, this spread is a direct influence from French cuisine.
• Coffee Culture: Introduced by the French, coffee has become a staple in Vietnam, with unique preparations like cà phê sữa đá (iced coffee with condensed milk).
• Baking Techniques: The French brought baking techniques and pastries, influencing Vietnamese desserts and bread-making practices.

Indian influence arrived in Vietnam through trade with Southeast Asian countries. This influence can be seen in the use of spices like turmeric, coriander, and cumin, as well as in dishes like curry.

• Curries : Vietnamese curries, like cà ri gà (chicken curry), have their roots in Indian culinary traditions, brought through cultural exchanges and migration.
• Spices : The use of turmeric, cumin, and coriander in Vietnamese dishes indicates Indian influence, especially in the southern regions.
• Vegetarian Dishes : Indian cuisine’s vegetarian emphasis has influenced Vietnamese Buddhist cuisine, resulting in a variety of vegetarian dishes.

Character of Vietnamese Cuisine

Vietnamese cuisine is renowned for its balance of flavors, fresh ingredients, and diverse culinary traditions. Here are some key characteristics that define Vietnamese cuisine:

• Vietnamese dishes are known for their harmonious balance of sweet, sour, salty, and spicy flavors. This balance is often achieved using ingredients like fish sauce, lime juice, sugar, and chili.
• Fresh herbs and vegetables are essential components of Vietnamese cuisine. Common herbs include cilantro, mint, basil, and perilla leaves. Vegetables like lettuce, bean sprouts, and cucumber are often served raw or lightly cooked.
• Rice is a staple in Vietnamese cuisine, served in various forms such as steamed rice, sticky rice, and rice noodles. Noodle soups, like Pho and Bun Rieu, are popular dishes featuring different types of rice noodles.
• Vietnamese dishes heavily incorporate aromatics such as garlic, ginger, lemongrass, and shallots. These ingredients add depth and complexity to the flavors.
• Fish sauce is a fundamental seasoning in Vietnamese cooking, used both as a condiment and as an ingredient in marinades, soups, and dipping sauces.
• Many Vietnamese dishes are light and healthy, focusing on fresh vegetables, lean proteins, and minimal use of oil. The cuisine often emphasizes steaming, boiling, and grilling over frying.
• Street food plays a significant role in Vietnamese culinary culture. Popular street food items include Banh Mi (Vietnamese sandwich), Goi Cuon (spring rolls), and Bun Cha (grilled pork with noodles).
• Vietnamese cuisine varies by region. Northern dishes tend to be less spicy and more subtle, while central Vietnamese food is known for its bold and spicy flavors. Southern cuisine often includes sweeter and more diverse dishes due to the region’s abundance of fruits and vegetables.
• Condiments are crucial in Vietnamese dining. Common condiments include pickled vegetables, chili sauce, hoisin sauce, and soy sauce, allowing diners to customize their dishes.
• Vietnamese cuisine features a variety of broths and soups, often simmered for hours to develop rich flavors. Pho, the iconic Vietnamese noodle soup, is a prime example, made with a fragrant broth of beef or chicken.
• Presentation is important in Vietnamese cuisine. Dishes are often beautifully arranged, with attention to color, texture, and garnishes to enhance visual appeal.

Vietnamese cuisine’s emphasis on fresh ingredients, balanced flavors, and healthy preparation methods makes it unique and beloved worldwide.

5 color sticky rice of Dao tribe

Vietnamese cuisine, like many other Asian countries, emphasizes the balance between yin and yang, which is beneficial for the body. When preparing Vietnamese dishes , the cook will combine yin – cool ingredients with yang – hot ones to make a balance. A dish with “cool” properties is served with “hot” spices and vice versa. For example, seafood (cool) is often cooked with hot chili, ginger and lemongrass (hot) or duck meat comes with ginger… Moreover, certain dishes are served in their respective seasons to provide the contrast in temperature between the heat of the food and environment.

Fresh spring rolls is one of the most healthy dishes with low fat and calories

Unlike Western cuisine where meat is a main ingredients or Chinese dishes with a bit excessive use of oil, Vietnamese cuisine features with low quantity of fat. The dishes are mainly boiled, steamed, stewed, braised… in the aim of remaining the nutrients of the ingredients. Vegetables and herbs are widely used to provide complex flavors and healthiness. Vietnam cuisine is regarded as one of the healthiest cuisines all over the world.

White rice seeds before cooking

Vietnam is the second rice exporter in the world , after Thailand and Mekong Delta in Southern Vietnam is a rice bowl of the country. As a result, rice plays an important role in Vietnamese cuisine. Locals from generations to generations have been familiar with rice-based meals, accompanied by a variety of vegetable dishes, stir-fried meat or fish since their childhood. Rice appears at breakfast, lunch, dinner and dessert with many its variants such as noodles, vermicelli, rice paper…

Fish sauce, a typical sauce of Vietnamese cooking

Fish sauce or “nuoc mam” is one of major spices of Vietnamese cuisine. Made from fermented anchovies and salt, fish sauce is used in almost Vietnamese dishes to increase sweet and salty flavors to the food. Besides adding or marinating directly in cooking procession, it is used to make dipping sauce. Each different dish will come along with a different dipping sauce but in general it includes lime juice, sugar, chili, garlic… mixed in distinct proportions. It might be considered as the soul of the dish, so no experience of Vietnamese cuisine is complete without a taste of “nuoc mam”.

Phu Quoc Fish Sauce , a top brand known for its rich flavor and aroma, is traditionally produced in factories on Phu Quoc Island using time-honored fermentation techniques.

Family sharing style. Dining is great family time

In a typical Vietnamese meal, all dishes are placed in a big round tray, in the center of table and all members of family will join the meal together. While eating, people can share opinions about the dishes and talk about daily basic topics in the eating time. This is a way family members interacts and bonds family relationship. If you have chance to join a meal with local family, you might be surprised when witnessing all family members using a same bowl of dipping sauce. It is one of the unique characteristics of Vietnamese food culture and also express the unity and sharing.

Diversity of Vietnamese Cuisine by Region

Vietnam is an agricultural country belonging to a tropical monsoon region. The country is divided into 3 distinct part: North, Central and South, along with 54 ethnic groups and each region has its own typical taste and flavor. This contributes to rich and diverse Vietnamese cuisine. However, there are quite a lot of things in common like the use of some traditional spices such as fish sauce, shrimp paste, soy sauce, rice and rice-products.

Vietnam’s regional cuisine reflects its diverse geography and cultural influences, offering a rich tapestry of flavors and ingredients that define its culinary landscape.

Savory Rolled Cakes or “banh cuon” is served with dipping fish sauce

Northern cuisine is not biased towards any particular flavor: sour, spicy, salty, sweet or bitter. It is relatively light and balanced thanks to the subtle combination of many different flavoring ingredients, in which fish sauce, shrimp paste and limes are particularly popular. Besides, the foods in the region are often less spicy, fatty and sweet, compared to those of other regions in the country though the climate is colder. Northern people tend to consume a fair amount of vegetables and freshwater fishery such as shrimp, squid, crab, fish, clam and other shellfish…. The use of meats such as pork, beef, and chicken were relatively limited in the past.

Being rather reserved, Northern dishes adamantly follow the recipes of their predecessors since they value traditions and customs, and they are convinced that the recipes are the best, because of the experience accumulate throughout generations. Moreover, the characteristics of Northern cuisine are also reflected through holidays, like Tet Holiday, when it is always required to have “four bowls and six dishes” on the table with extremely elaborate preparation and eye-catching decoration. Hanoi’s cuisine can be seen as a representative of North’s with many famous delicacies such as “pho” (rice noodle), “bun cha” (vermicelli with grilled marinated pork), “cha ca La Vong” (grilled fish with turmeric and dill), egg coffee ,…

Banh Beo at Banh Beo Ba Do restaurant in Hue City

Central cuisine is known for its pungent taste. Chilies, black peppers and shrimp sauce are commonly used for dishes, making them hotter and spicier. Once the capital of the last dynasty of Vietnam, Hue is considered the cradle of Central cuisine, reflecting the influence of ancient Vietnamese royal cuisine. As a result, culinary in the region is very sophisticated in processing and presentation. Central people also have the habit of eating every meal in small portions like small bowls and small dishes. You can see this feature when trying some kinds of cakes in Central such as “banh bot loc” (tapioca dumpling), “banh beo” (steamed rice cake), “banh it ram” (fried sticky rice dumpling)…

Colorful fish soup at a restaurant in Can Tho city

Southern cuisine has a tendency to taste sweeter than other two regions of Vietnam by adding sugar and coconut milk. Though food in the South is very simple and rustic with short cooking time to remain the freshness of ingredients, it is very diverse, flavorful and seasonal. It is also partly influenced by Chinese, Cambodian and Thai cuisine.

Thanks to the warm weather and fertile soil making the land ideal for a wide variety of fruits, vegetables, livestock and seafood. There are many exotic dishes in South Vietnam, sometimes making you scared to try such as coconut worms, snakes, rats…. Besides, some of other famous specialties in South Vietnam you should not miss are “com Tam” (Vietnamese broken rice), “hu tieu” (pork and seafood noodle soup), “banh mi” (Vietnamese sandwich), “lau mam” (fermented fish hot pot),…

A hosted dinner of Thai tribe in Ngoc Chien village, Muong Ladistrict, Son La province. Cooked by Mr. Phang

Vietnam consists of 54 ethnic groups living in geographical regions nationwide. Each group has its own distinctive tradition and food culture, making Vietnamese cuisine more diverse and richer. Most of ethnic minorities often reside in highlands and remote mountainous areas. Though their foods is not varied, culinary techniques are very unique and not inferior.

Hill tribes in Sapa, Ha Giang,… are famous for five color sticky rice. All colors are made from natural ingredients: baby jack fruit for the red, turmeric for the yellow, pineapple leaf for the green and violet glutinous rice leaf for the purple…  The ethnic people have turned the simple dish of rice into a colorful and unique food of the mountainous region. Many other specialties of the Vietnamese ethnic minorities include smoked buffalo meat, grilled piglet with special leaf called “mac mat”, black “banh chung”,…

There is an endless list of famous and delicious dishes in unique Vietnamese cuisine. It is hard to describe it by words except for trying by your own senses. Tantalize your taste buds by joining one of  Vietnam’s top culinary tours , which offer an immersive exploration of the country’s diverse and flavorful cuisine.

So let’s plan a trip to Vietnam and spend time to explore this beautiful culinary culture.

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An introduction to Vietnamese cuisine (and dishes you can’t miss)

Vietnam cuisine has earned its reputation over the years with the famous Pho and Banh Mi. But that is not the whole essence of Vietnamese culinary culture.

From the North to the very South of this small but beautiful country, traditional Vietnamese food with an elite reflection of the culture is phenomenal. Each delicacy is formed from the lives of Vietnamese people all over the nation. Let’s buckle up, and enjoy the culinary delights from Visa2Asia!

Vietnamese cuisine at a glance 

It is undeniable that food plays a crucial role in a country’s culture. Traditional cuisine is passed down from generation to generation – keeping the good old flavors to this modern day. 

Vietnamese food is widely applauded for its balancing flavors as it is a symphony of protein, spices, herbs, vegetables, and even fruits. No wonder people have also known Vietnamese food as one of the healthiest cuisines in the world. 

There is something really tempting about Vietnamese dishes that most people can’t resist – even the celebrity chef Gordon Ramsey, the famous American chef Anthony Bourdain, and the British chef Jamie Oliver. The distinct and oddly satisfying tastes of Vietnamese cuisine have traveled all around the world.

Rice (or rice flour) plays the main part in every Vietnamese meal – no matter it is a dish from the North, the Central, or the South. However, the side dishes of each region are what set them apart and make them interesting. 

The dishes from the North tend to have a subtle and tender seasoning. Northern citizens are long known for their attractions towards dishes with pure, soft flavors (and maybe a little sour too). 

Central’s food is full of surprises as it is associated with intense, salty, and hot flavors. Even the food here leans toward reddish or orangish shades. A remarkable trait of the Central dishes is that these recipes intertwine refined royal cuisine and ready-to-go street food. A pinch of exquisite taste, a little luxury, and a bit of modest flavor – all mingle together in one dish.

It is such a big fault to mention Vietnamese cuisine without discussing the dishes of Southern people. Richness and sweetness are the main flavors of Southern dishes. They tend to use sugar and coconut juice to sweeten the food. 

But what makes the cuisine of this small country so remarkable and captivating at the same time? Is it the harmony of flavors? Is it the rich history and culture? Perhaps each one will have their own answers once they get a bite of these scrumptious dishes. 

In the next parts, let us guide you through some of the most delicious dishes that Vietnamese cuisine has to offer.

Phở – Vietnam’s elite 

It is undeniable that Pho is the national dish of Vietnam. It is the dish that brought Vietnamese cuisine to global recognition.

To the Vietnamese people, Pho is not just a noodle soup with slides of beef. The origin of Pho is deluged by tradition and echoed Vietnam’s history as well as culture. 

Some people believe that Pho is actually feu – a French word meaning “fire”. And it is inspired by the pot-au-feu – a signature beef stew of France. Some say Pho is originated from 豬肉粉 (Chinese pork noodles). But the cooking method of these pork noodles is nowhere near that of Pho. 

The undeniable value of Pho 

Pho is truly a dish that stands the test of time. You can enjoy a bowl of Pho in, literally, everywhere, every meal of the day, and every season of the year.

Pho is, indeed, a superfood. A smashing fact about Pho is that it consists of raw and fresh ingredients that are in extreme harmony with themselves to create a unique and delicious taste. 

The broth is also dissolved from many distinct dried ingredients such as squid, cardamom, aroma seeds, onion, ginger, cinnamon, pepper, fish sauce, etc. This is a great source of minerals (iron, zinc) and vitamins (B2, B3, B5) that improves blood quality as well as contribute to the protection of blood vessels. 

The calcium from the bones and marrow, the sebum from the cartilage and tendon are extremely good active ingredients in treating arthritis and helping the young to develop their bodies. 

Beef is famous for its richness in ammonia, creatinine, carnitine, and the mineral potassium. All of these support the development of our muscles. 

Pho eases the border between social classes. If certain dishes are associated with whether the rich or the poor, Pho remains a dish for all walks of life. In a Pho restaurant, everyone’s the same. There is no rich or poor person, just a group of people who share the love of Pho enjoying their meals. This is also the second value of Pho.

Pho is a cultural symbol of Vietnam. Looking back at Pho’s origin and history, Pho came from the working class of Vietnam, then became a delicacy that is favorable nationwide. This transformation took decades of changes and refinements. It is no exaggeration to say that Pho stands for a Vietnam with so many distinct values.

Pho from the North to the South 

There is a great debate between Pho lovers in Vietnam: which Pho is better – the North’s or the South’s?

The answer is not easy to find. When it comes to the broth, Northern Pho leans to the clear and simple taste, whereas Southern’s is slightly sweeter and bolder. 

An interesting fact about the Northern Pho is that people tend to eat Pho with Bánh Quẩy (bagel twists). The bagel twist is torn into small pieces then dipped into the broth. Odd, isn’t it? But the taste and the experience will blow you away. 

The main protein in each Pho is also different. Northern people love their Pho with chicken meat or a simple minced rare beef. However, Southern people utilize many parts of beef such as sliced rare beef, bone marrow, tendon, brisket, and meatballs. 

Of course, we cannot discuss Vietnamese food without mentioning the sauces that people use to eat with Pho. Pho from the North mainly uses rice vinegar, fish sauce, and chili sauce to add more flavors. But in the South, people usually serve Pho with lime, hoisin sauce, chili sauce, and fresh sliced chilies to create the taste they prefer. 

To truly evaluate the essence of Pho yourself, here are some addresses. Make sure to check it out when you visit Vietnam.

Ha Noi Capital:

Phở Bò Hàng Đồng

48 Hang Dong, Hoan Kiem district, Ha Noi capital

Price: around $1.5 for each bowl

13 Lo Duc, Ngo Thi Nham Ward, Hai Ba Trung district, Ha Noi capital

Price: around $1.6 for each bowl

Phở 10 Lý Quốc Sư

10 Ly Quoc Su, Hoan Kiem district, Ha Noi capital

Price: around $1.5-3.0 for each bowl

Da Nang City:

10 Ly Tu Trong, Thach Thang Ward, Hai Chau District, Da Nang city

Price: around $1.95 for each bowl

Phở Đống Đa

203 Dong Da, Da Nang

Price: around $1.73 for each bowl

Ho Chi Minh City:

Phở Hòa Pasteur

260C Pasteur, District 3, Ho Chi Minh city

Price: around $3.9 for each bowl

Phở Phú Vương

120 Nguyen Thai Binh, District 1, Ho Chi Minh city

Price: around $2.6 for each bowl

Bánh Mì – leverage eating culture 

No words alone can describe how Banh Mi tastes and means to Vietnamese people. This renowned street food has traveled far and deep to every corner of the world, marking a deep impression on those who got a bite.

Let us show you how a tiny Banh Mi stunts the world and becomes one of the most famous street foods worldwide!

Banh Mi originally came from the West. However, the quintessence and continuous creativeness of Vietnamese Banh Mi have brought a stand in the world’s culinary map.

In the early 19th century, the French brought their tasty baguette to Saigon (now is Ho Chi Minh city) to satisfy their culinary delights. They even built the first-ever brick bakery to make hot loaves of bread in Vietnam. 

This baguette quickly gained popularity among the Vietnamese community. This was also the time that Saigonese turned the French baguette into the unique Vietnamese Banh Mi.

Banh Mi is more hollow than the French baguette. The inner cotton is spongy, but the outer shell is super crispy. These are what set Banh Mi apart from the western bread.

However, Banh Mi became a serious thing only when Hoa Ma – a Banh Mi shop of Mr. Hoa and Mrs. Tinh appeared in 1958. 

Their Banh Mi shop in Saigon mainly served Banh Mi with ham to the locals. At first, their shop only served western-styled sandwiches with ham on a plate along with knives and forks. But then they realized that not everyone had time to sit back and enjoy their meals at the shop, they came up with a brilliant idea that changed Vietnamese cuisine forever. 

The owners of Hoa Ma bakery served banh mi with ham, slides of pork, pâté in the middle of a loaf of bread. Busy white-collar workers and students fell head over heels in this fresh approach. Soon after, tons of other banh mi stalls began to appear in Saigon. Nowadays, banh mi is present everywhere in Vietnam, satisfying the cravings of Vietnamese people. 

Banh Mi, since then, has become a national food of Vietnam because of its diversity, convenience, and most importantly, low prices. 

The surprising diversity of Banh Mi 

To a foreigner, Banh Mi may seem all the same – a loaf of bread with a tasty filling. Still, with different regions, come different flavors and fillings. 

Perhaps you haven’t forgotten about the differences in flavors of Vietnam’s regions that we mentioned earlier. Banh Mi in each region also carries distinct flavors. 

It is no exaggeration to say that you can taste the essence of each city in its Banh Mi. 

Take Banh Mi in Ha Noi for example. The Banh Mi in this capital city may seem simpler than other places. If a Banh Mi full of meat and ingredients is what you expected, then you will be a little bit disappointed with the Hanoi version of banh mi.

The traditional Banh Mi of Ha Noi includes a little bit of creamy butter, liver pâté, slides of pork, ham, char siu. Vegetables are a must. Coriander and fresh cucumber are enough to leverage the bread. The last touch is the chili sauce, bringing the burning hot flavor. 

The most extraordinary thing is the filling. Banh Mi in Hoi An offers a wide range of unique fillings namely ham, sausages, barbecue pork belly, chicken, eggs, cheese, etc. Not to mention the signature butter and sauces of each Banh Mi stall that will make you go wild for its taste. Imagine getting a bite of a Banh Mi filled with the tropical essence and signature flavors of Hoi An. Who wouldn’t crave for more?

The joyful experience of tasting Banh Mi of the Southern part is quite different. Due to the favorable natural conditions, the Southern banh mi is stuffed with tons of veggies such as slides of fresh cucumber, white radish, carrot, pickled carrots, onion, cilantro, and chili. 

It does not only have the diversity of vegetables but also of the variations on the filling of banh mi: fried eggs, shumai, roasted pork, pork skin, fish cake, etc. People always say that the significance of Saigon’s Banh mi is perhaps the openness in the diversity of the fillings and the intensity of flavors in the sauce. 

Banh Mi stalls you can’t miss

In Ha Noi, here are some places to get a bite of a delicious Banh Mi:

Bánh Mỳ Bà Dần

34 Lo Su, Hoan Kiem District, Ha Noi 

Price: around $1

Phố Cổ Banh Mi

38 Dinh Liet, Hang Bac Ward, Hoan Kiem District, Ha Noi

Price: around $0.5 – $2.6

If Da Nang and Hoi An are your destination, here are a list of stunning Banh Mi:

Bánh mì Bà Lan

62 Trung Nu Vuong, Da Nang city

Bánh mì Ông Tý

272 Hung Vuong, Hai Chau District, Da Nang city

Bánh mì Phượng

2B Phan Chau Trinh, Hoi An city

Price: around $1.3

Madam Khánh – The Banh Mi Queen

135 Tran Cao Van, Hoi An city

Price: around $0.9

When you visit Da Lat for a change of scenery, make sure to check these shop out:

Shumar Banh Mi

26 Hoang Dieu, Da Lat city

Price: around $0.6

Bánh mì Nhân Ngãi

23 Tran Phu, Da Lat city

If you fall for the everlasting bustling Ho Chi Minh city, these Banh Mi spots are a must:

Bánh mì Huỳnh Hoa

26 Le Thi Rieng, Ben Thanh Ward, District 1, Ho Chi Minh city

Price: around $2

Bánh mì Hòa Mã 

52 Cao Thang, District 3, Ho Chi Minh city

Traveling to the west of Vietnam is not a bad idea at all. Here is a list of Banh Mi stalls that you should pay a visit:

Bánh mì Phan Đình Phùng

37 Phan Dinh Phung, Ninh Kieu District, Can Tho city

Price: around $0.5

Bánh mì Tấn Tài

71 Quang Trung, Ninh Kieu District, Can Tho city

Price: around $2.2

But seriously, every Banh Mi stall in Vietnam is surprisingly tasty. Just pick a stall and try it out. You will be amazed by how good it is.

Mì Quảng – essence of the Central cuisine 

Mì Quảng (or Quang noodle) is a signature dish of Quang Nam – a region in the Central of Vietnam. Mi Quang was created by the influence of both Vietnamese and Chinese cuisine. 

In the 16th century, under the Nguyen Lords reign, Hoi An city became a stirring international trading spot. As a result, many Chinese people began to come and live here. Of course, they brought along with them their delicacies, including a dish made of rice flour that is quite similar to Mi Quang.

Through the golden dust of time, this noodle dish of the Chinese developed and became nowadays Mi Quang – a specialty of the Central in Vietnam.

The charming flavor of Mi Quang 

There are so many versions of Mi Quang such as chicken, fish, shrimp, beef, and even frog. The process of making Mi Quang is not that difficult, but it is sophisticated in every way.

A Mi Quang dish can only be evaluated as a delicious dish when it is full of colors with a wide variety of ingredients such as shrimps, meat, and boiled quail egg. The rich broth must be cooked to perfection. Nine different types of veggies, roasted peanuts, fresh lemon, and chili sauce add the grand final touch to the dish.

The noodles of Mi Quang is a fine art that is worth mentioning. It is usually bright yellow in color as well as soft and limber in texture. To enjoy Mi Quang like a local, you have to eat it with green chili. The refined flavor along with a little spicy chili will ignite your sense of taste. 

Mi Quang restaurants all across Vietnam 

Though being a specialty of the Central, Mi Quang now exists nationwide. Here is a list of Mi Quang restaurants from the North to the South that you might want to pay a visit:

35 Tran Hung Dao, Hoan Kiem District, Ha Noi Capital

Price: around $3.26

103 Ngoc Khanh, Ba Dinh District, Ha Noi Capital

Price: around $2.4

166 Le Dinh Duong, Hai Chau District, Da Nang city

Bếp Trang (specialty in Mi Quang with frog)

441 Ong Ich Khiem, Hai Chau District, Da Nang city

Price: around $2.8

Ông Hai Hội An

6A Truong Minh Luong, Hoi An city

Price: around $1.7

4 Phan Chau Trinh, Hoi An city

Price: around $1.1

48 Nguyen Binh Khiem, Da Kao Ward, District 1, Ho Chi Minh city

Price: around $2.9

133 Hai Ba Trung, Ben Nghe Ward, District 1, Ho Chi Minh city

Price: around $3.2

Xôi – both street food and formal delicacy 

Vietnam has a long-standing rice civilization. As a result, rice products still hold a crucial position in its culinary culture. Rice is present in almost all Vietnamese daily meals: from family meals with rice as a main source of starch, to Pho, Chung cake, Giay cake.

Besides all that, there is another popular dish: Xôi (sticky rice).

It is kind of odd and interesting at the same time that Xoi is a food that can be both street food and a dish that is present at formal events.

From a favorite snack of childhood… 

To a true Vietnamese, perhaps the most significant presence of Xoi is the one that is wrapped in banana leaves. It fits snugly in the palm of your hand. One can feel instant happiness when they buy a Xoi that is still warm and filled with the bean’s fragrance. 

Xoi appears in the very early stages of a Vietnamese, maybe from the moment they start learning how to eat and chew properly. When a child starts going to school, the mother will buy Xoi from a stall on the street, tuck it in her child’s backpack as a quick and convenient breakfast. 

A little bit older, Vietnamese people eat Xoi to fulfill their hunger, their needs. Xoi is full of nutrition, topped with many different side dishes to help replenish energy in a fast and scrumptious way. 

Though being a snack, a street food, Xoi comes in many different styles: Xôi Vò (a mixture of sticky rice, smashed beans), Xôi Xéo (a combination of crush green beans and sticky rice, topped with fried onion), Xôi Đậu Phộng (sticky rice with peanut), etc.

… To a formal dish that must be there for a person’s milestones 

It is undeniable that Xoi is not just a signature dish of Vietnamese people. Xoi is a part of many important customs in the spiritual life of Vietnam. 

Important occasions in Vietnam cannot be completed without the presence of Xoi. On the birthday of a year-old baby, Xoi is a crucial offering that can’t be missed. Plus, on Lễ Cúng Mụ (a worshiping practice when a child turns 12 in the lunar calendar), Xoi is offered as one of the significant dishes in the ceremony. 

Make sure to check these Xoi out when you visit Vietnam:

Xôi rán Hàng Điếu

2 Hang Dieu, Hoan Kiem District, Ha Noi capital Price: around $2.4

57 Tho Nhuom, Cua Nam Ward, Hoan Kiem District, Ha Noi capital

Xôi Bà Chanh

62 Nguyen Huu Tien, Da Nang city

52A Mai Am, Hai Chau District, Da Nang city

Xôi Cá (with a specialty of sticky rice with anchovies)

131 alley, 2/4 Street, Nha Trang city

Price: aroundg $1

Xôi gà Tân Định

310 Hai Ba Trung, District 1, Ho Chi Minh city

Xôi Bùi Hữu Nghĩa (a unique combination of durian and sticky rice)

365 Bui Huu Nghia, Ward 2, Binh Thanh District, Ho Chi Minh city

Cơm Gà – A down-to-earth yet brilliant dish (h2)

Rice, a simple ingredient, has been deeply ingrained in every Vietnamese meal through the dust of time. It is not an exaggeration to say that rice is a must of Vietnamese culinary culture existing in every pantry. 

Chicken, the universal type of ingredient that can be found literally anywhere but has a stunning taste, is one of the most loved foods in Vietnam. Combining chicken and rice in a subtle Vietnamese way, we have Cơm Gà.

Cơm Gà (Vietnamese chicken rice) may sound and look like a simple dish, but never judge a book by its cover. 

It is a scrumptious specialty that represents Vietnamese cuisine’s core characteristic – flavor explosion. Perhaps, you may be familiar with this dish in other countries such as Singapore, China, Thailand, or Spain. But we are confident that Vietnamese rice chicken will blow your mind away.  

And to feast the best Cơm Gà ever, journey to Quang Nam province in Central Vietnam and you will find Cơm Gà Hoi An (Hoi An chicken rice) in the old town of Hoi An. 

Munch the true Cơm Gà in Hoi An (h3)

It is said that a trip to Hoi An , the most charming archaic town in Vietnam, is never completed without tasting Com Ga prepared by the locals. 

Hoi An chicken rice dates back to the 50s of the last century. The people of Hoi An by their endless creativity took advantage of the lean chicken from Quang Nam province to create their legendary delicacy. With its special seasoning, tempting smell, and its down-to-earth but oddly appetizing presentation, Com Ga Hoi An is just so Vietnamese!

Com Ga only consists of two simple main ingredients. However, it requires a lot of expertise to exemplary this dish on the plate. The dish features perfectly boiled shredded chicken mixed with chopped onions, Vietnamese coriander, lime juice, and pepper. The secret of the rice’s incredible richness lies in the chicken broth retained to cook the rice. If you wonder how Hoi An chicken rice got its iconic golden color, it is from the turmeric added to the rice.

To fully absorb the flavorsome Hoi An chicken rice, you must learn how to eat it like a true Vietnamese. According to the local’s instruction, when eating Cơm Gà Hoi An, you should first squeeze some lime juice into the soy sauce, mix with some chili and shredded vegetables, then add them to the chicken rice. Voila! Your taste buds will surely be ignited by this dazzling combo of deliciousness.

Having your first mouthful of Hoi An chicken rice, you will easily conclude that it is no ordinary dish. It is a humble display of extraordinary cooking skills that could only be found in Hoi An. So for chicken lovers, this is your holy ground!

Can’t miss places for the best Cơm Gà in Hoi An (h3)

Check out these top 5 best eating venues for Com Ga Hoi An:

Cơm Gà Bà Buội

22 Phan Chu Trinh, Hoi An, Quang Nam

Price: from $1.5 to $2.15

Cơm Gà Bà Minh Hội An

20 Đào Duy Tu, Hoi An, Quang Nam

Price: around $1.5

Cơm Gà Bà Thuận

17/4 Hai Ba Trung, Hoi An, Quang Nam

Price: from $1.5 to $3 

47/2 Tran Hung Dao, Hoi An, Quang Nam

Price: from $1 to $2

Cơm Gà Bà Nga

8 Phan Chu Trinh, Hoi An, Quang Nam

Price: from $2 to $3.5

Let’s try Vietnamese cuisine as much as possible 

Obviously, Vietnamese cuisine isn’t just these four dishes. However, these above delicacies are the best dishes that can represent a Vietnam with a glorious past.

No one can deny that food is a universal necessity. However, the importance of food goes beyond one’s needs. It not only satisfies the needs of your body but also touches deeper places such as your soul, memories, and emotions. 

Isn’t it beautiful that you can taste the whole essence of a country while listening to the bustling sounds of life of that very one nation? Isn’t it amazing that you can get to know a culture just by enjoying its food?

Vietnamese cuisine has been formed and developed throughout its great history. Each dish represents Vietnam with immense joy and unforgettable pride. As a traveler in Vietnam (or seriously, in any other country), make sure to taste and enjoy as many local dishes as possible.

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What to eat in Vietnam? Top 100 Vietnamese Foods

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Vietnamese Foods” list until October 16, 2024, 6,709 ratings were recorded, of which 4,175 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

• Ho Chi Minh City

• Vietnamese Food

Food Culture

Vietnam food culture: the basics.

Vietnam food culture is characterized by rice, fish sauce, snacks and regional diversity.

• 1. A typical rice-based culture
• 2. Vietnam Fish Sauce
• 3. Snack paradise to venture into
• 4. Of unity and diversity
• 5. Sprout and Herbs

If you live in one of the multicultural cities such as Toronto, Los Angeles, London or Paris, you will probably have some idea what Vietnam cuisines are like. The country boasts one of the most diverse, delicious and healthy gastronomy in the world. The main ingredients used in Vietnamese food are rice and its derivatives, fish sauce and vegetable. 

Thanks to Vietnam´s tropical climate, the long coast and the gigantic range of mountain, Vietnam is blessed with numerous varieties of plants. You will be pleasantly surprised by the amount of fruits and vegetables produced and consumed daily in the country. 

A visit to a Vietnamese restaurants abroad will probably spark some light: you are most likely to be served a plate of fresh herbs before anything else.

A typical rice-based culture

Vietnamese sometime wonder how westerners can eat bread days after days but the vice-versa also holds water. Most tourists coming to Vietnam are amazed at the omni-presence of rice and rice-related dishes.

Rice Production

Rice continues to be the most important component of agriculture and food scene

Rice is an object for worshiping in many temples of Vietnam. It is said to originate from the Mother Godness Worshipping, the most long–standing belief in Vietnam. Yes rice is a big thing out here. The very first written characters constituting the word “Happiness” in ancient Vietnamese is the image of many rice plants and a square symbolizing a paddy field. Rice is not only happiness, it really forms Vietnamese.

Accordingly, many main dishes and snacks in Vietnam are made from rice: boiled rice in daily meal, rice porridge, steamed rice, glutinous rice cake, well-known Banh Chung (square cake) and uncountable made-from-rice dishes from every region in Vietnam.

Even the universal Pho that you definitely hear about is made from rice as well. Rice is the center of everything, like a sun lying in the center of the whole solar planet.

Considering rice important, Vietnamese has been always developing their farming method and new rice genres. Many Vietnam rice varieties exported to all over the world are renowned for their distinctive flavor, yet only when coming to Vietnam and have boiled rice with soya sauce pickled egg-plants, your adventure to Vietnam is considered perfect.

Vietnamese Rice

A Bowl of Rice if a must for all lunches and dinners

If you believe the way people eat forms their society, you must feel excited to learn about the fish sauce in every meal of Vietnamese. You often finish your meal portion in silence without putting your fork into others’? There are no transparent meal portions among Vietnam family members in a meal and they must consider thoughtfully how much they should eat since all the food together is put in a tray.

Vietnam Fish Sauce

In the center of the tray, there goes the renowned fish sauce bowl which is used by all the eaters and supposed to form Vietnamese characteristics. Some says that the common fish sauce bowl represents Vietnamese solidarity, yet some others say the bowl is the root of many bad personalities such as jealousy and embezzlement.

Whatever it is, there is one thing for sure that fish sauce contributes a great culture feature in Vietnamese food. Vietnam is known as a wet rice farming country, animal breeding was not well developed and people mainly live on vegetable and aquatic thing such as shrimp, fish and snail. As a result, boiled dishes are the most popular, and fish sauce is a certain demand.

Now, Vietnamese has a hundred kind of sauce, applied for different dishes and different regions and four different seasons.

Snack paradise to venture into

Vietnam peasants used to have a lot of free time after the busy crop time past, and preparing some nosh to eat is a certain result of the circumstance. Sweet potato is a prime example for the case. It is considered the most popular nosh in the countryside. Ever experience Vietnam home-staying? You must realize boiled sweet potato, cassava and peanuts are the most typically Vietnamese snack - of course without salt or sugar added.

Vietnam Snacks often come in non-package no sugar or salt added form.

And if you dare venture beyond the standard ones, there are surely bizarre things to try. The best place to taste purely Vietnamese snacks is to have them right in a family or on the sidewalks along every street. Tasting a fertilized egg at 4pm in a breezy afternoon may scare you, yet it is one of the most popular snacks out here and is considered extremely nutritious.

Besides varieties of wonderful noodle, made-of-rice cakes, bean sweet soups you may be too shy to eat a bowl of pig raw blood soups. Does it originate from Totem belief? Not many Vietnamese questions that when eating the dish. All they want to do is to choose a right restaurant and wait to be served the raw blood soups with Vietnamese spirit (read more about Fun Facts of Vietnam Food).

Of unity and diversity

If there is anything to conclude about Vietnamese food, it can only be the "unpredictable diversity". Each region- North, Central and South has something to be proud of. The influence of Chinese and French culture during colonial time adds more to the vibrant scenes of gastronomy. It is hard to describe and compare the specific features of cuisines from each region as there is more than a capital of food in Vietnam. While Hanoi offers some authentic and original food experience, Hue boasts about its royal trait and Ho Chi Minh City is proud that it is the most inclusive place when it comes to dining. You will have to discover it yourself and decide which one you like the most!

Sprout and Herbs

You know it is Pho South when your noodle is accompanied with bean sprout and Thai basil

Different from the toast-butter-jam-cereal culture, breakfasts in Vietnam come in a variety of dishes, from noodle to rice to baguette. A famous and common dish is ¨Pho¨, while you can open your horizon of food knowledge by trying ¨banh cuon¨, ¨xoi xeo¨, ¨chao suon¨… For lunch and dinner, people have rice with a vegetable broth and some types of second dish. These include tofu, chicken, pork, beef or potatoes! This is where regional difference comes into play, with various types of processing and adding spice to food.

Besides local dish, you are likely to run into many international food scenes in big cities. In Hanoi and Ho Chi Minh City, Indian, Japanese, Korean, Spanish, Greek and Chinese food can be found in touristic areas. Pizza and pasta are getting there, though only certain class has access to this relatively expensive dish (compared with local food choice). Fast food chains are scantier than most other countries in the world: you may be disappointed as there is no Mc Donald. KFC is spreading and so is Pizza Hut. Nonetheless, what is the point of coming half way through the earth to have a bite of burger?

Learn about essential dishes that you cannot miss when visiting Vietnam.

Top 5 Side Dishes to Serve with Xôi (Vietnamese Sticky Rice)

Most common add-ons for Vietnamese Xoi.

Different Types of Vietnamese Sticky Rice (Xoi)

It will be a big miss if you come to Vietnam without trying “xoi”.

Vietnamese Coriander

All about Gastronomy Tourism in Vietnam

VIETNAMESE RECIPES

• Chicken Recipes (18)
• Beef Recipes (6)
• Vegetarian Recipes (3)
• Pork Recipes (6)
• Duck Recipes (1)
• Rice Recipes (4)
• Dessert Recipes (7)
• Salad Recipes (3)
• Seafood Recipes (4)
• Appetizers Recipes (5)
• Noodle Recipes (2)
• Soup Recipes (5)

Vietnamese Food

Jul 24, 2014

160 likes | 603 Views

Vietnamese Food. By Jen. Vietnamese BBQ Pork Over Noodle w/egg roll . Vietnamese Beef N oodles S oup. Vietnamese Fresh Vegetarian S pring Roll. Vietnamese Pork R oll O ver V ermicelli. Vietnamese E gg R olls. Vietnamese BBQ Pork Sandwich. Vietnamese Chicken Salad.

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Presentation Transcript

VietnameseFood By Jen

Vietnamese BBQ Pork Over Noodle w/egg roll

Vietnamese Beef Noodles Soup

Vietnamese Fresh Vegetarian Spring Roll

Vietnamese Pork Roll Over Vermicelli

Vietnamese Egg Rolls

Vietnamese BBQ Pork Sandwich

Vietnamese Chicken Salad

Vietnamese BBQ Pork Over Rice

Vietnamese Three Color Bean Dessert

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Jackson heights, queens, crown heights, brooklyn, washington, d.c., los angeles, tour san jose’s vietnamese food scene.

by Quyen Ngo

Photos by Patricia Chang

T he Vietnamese restaurants in San Jose range from a family-run pho stand that opens before dawn to a restaurant that launched a franchise empire, with locations now in seven countries. In between there are snack shops and juice bars; keep reading to learn more about this culinary community.

1834 Tully Road

Thirty years ago, a pho restaurant inspired a business idea that would eventually become the largest international pho franchise outside of Vietnam. Although customers in search of home-style cuisine may be disappointed to find a streamlined restaurant with a sleek design — and even a hip bubble tea counter — Pho Hoa’s offerings tell a story about the evolution of the Vietnamese-American role in the American restaurant business.

In 1983, Pho Hoa opened in Lion Plaza, the first Asian American mall to open in the South Bay Area. At the time, Vietnamese immigrants, many of whom had fled communist Vietnam after the war, had little business knowledge. Founder Binh Nguyen, who expanded Pho Hoa into a franchise, earned an MBA specifically to learn the ins and outs of the business. Soon after, Pho Hoa could be found in Canada, Korea, and the Philippines. Pho Hoa bills itself as a “health-conscious choice,” with broth that is slow-simmered with meat rather than bone marrow. The result is a broth that is lower in calories and consistent across all its locations around the globe.

Audio: Pho Hoa

Aside from the pho, be sure to try the vermicelli noodle dishes, such as the grilled prawn and pork version served with pickled daikon and carrots and house fish sauce, as well as rice dishes, featuring grilled meats like lemongrass pork chop.

Pho Ga Hung

1818 tully road #120.

This small stand located in one of San Jose’s oldest Vietnamese food courts, in Lion Plaza, is a true mom-and-pop shop. In 1975, owners Hung and Karen Vu emigrated from Vietnam immediately after the end of the war. Over the course of the next decade they secured jobs at Northern Telecom, the phone-equipment giant at the time, while their children all launched various careers in tech. But when the economy began to sink, the couple dropped their careers and decided to open up a chicken pho shop.

The Vu children assisted their parents in the opening of the restaurant, splitting up the days of the week to help open up shop at 4:30 a.m., making slow-simmered vats of broth. The shop has remained a family-run business for 30 years.

Audio: Pho Ga Hung

Pho Ga Hung is the first noodle shop in San Jose to focus on in all types of northern noodle soups; pho is the speciality, but there are also pork and crab vermicelli noodle dishes.

Hung and Karen — both from Nam Dinh, a city southeast of Hanoi — had to innovate when key ingredients were not available in America. When they realized the water mimosa plant could not be readily found, they altered the dish canh bun rau rut (literally “water mimosa noodle soup”) and used water spinach instead. In a recipe that originally called for dog meat — now frowned upon by some in Vietnam and illegal to sell in America — the family used pork hock, making bun gia cay (“false dog dish”).

2549 S King Road

Cao Nguyen restaurant comes as close as possible to the experience of eating at a Vietnamese family’s home. Serving all types of Vietnamese comfort food, the dishes are best shared and eaten family-style.

All the dishes at Cao Nguyen are from recipes that the owner, Nga, adapted from those taught to her by her grandmother, who worked for a meal delivery service catering to French residents during the French colonial period in Vietnam. After escaping Vietnam by boat and coming to the U.S., Nga turned to cooking in order to support herself, as well as her parents and siblings who all remained in Vietnam. She opened a few restaurants until finally settling on Cao Nguyen in 1996. Her restaurant philosophy is that food is only great when you can taste the love and soul in it, and that’s what she’s sought to maintain at the restaurant for the past 20 years.

Audio: Cao Nguyen

Make sure to order a classic dinner pairing: claypot catfish and canh chua , or sweet and sour soup. At Cao Nguyen, you can also find a bowl of rich hu tieu , the well-loved Vietnamese adaptation of the pork and seafood rice noodle soup from Phnom Penh, kuy teav .

Nuoc Mia Vien Dong 2

979 story road.

Sugarcane juice is a refreshing drink served on the streets throughout Vietnam. In San Jose, you can find it served with a dozen different flavors at Nuoc Mia Vien Dong, which uses the classic method of mill-pressing peeled sugarcane. When kumquat is in season, it is squeezed into sugarcane juice. Otherwise, lime is used. Sugarcane juice flavored with strawberry, mango, pineapple, and other fruits, is also available, as well as one of their most popular juices: pennywort ( rau ma ) sugarcane juice, a leafy green version of the drink known among Vietnamese people for its myriad health benefits.

Nuoc Mia Vien Dong also offers sweets like Vietnamese waffles — in flavors such as pandan, durian, and taro — and sinh to , Vietnamese shakes made with fruits like strawberry, papaya, or avocado, as well as che .

The most popular che is the combination or three-color che ( che ba mau ), an icy treat layered with green tapioca noodles, yellow mung bean paste, and red beans — the three colors that give the dessert its name. While there are many shops that specialize in che, Nuoc Mia Vien Dong offers a variety of sweets and juices in one shop.

Eurasia Delight

1111 story road.

The history of colonization in Vietnam can be told through Vietnamese snacks available at beef jerky snack shops like Eurasia Delight across from the food court in Grand Century Mall — now considered the quintessential Vietnamese mall in San Jose, edging out the older Lion Plaza.

Beef jerky is the main attraction here, with over a dozen different types stored in clear cases surrounding the store. Beef jerky became a part of Vietnamese culture after roughly a thousand years of Chinese domination, beginning in the first century BCE. And like all Vietnamese foods that resulted from imperialism, beef jerky has become distinctively Vietnamese — with flavors like lemongrass and Vietnamese curry.

For those with a taste for the sour, among the cases of beef jerky are jars of pickles, featuring fruits like unripe ambarella ( coc non ), chili green mango, and kumquat. Lining the walls are French goods, remnants of the effect of colonization of Vietnamese tastes: You can find beurre Bretel (a classic French butter that is sometimes spooned into a cup of coffee), cans of paté, and boxes of French pastries. Eurasia Delight and similar snack shops all offer seasonal specialties as well: mooncakes during the Moon Festival, candied fruits during Lunar New Year, and at Christmas, boxes of panettone (an Italian sweet bread popular in southeastern France, and now, among Vietnamese Americans).

2871 Senter Road

Bun Bo Hue (Seafood Hut #1) is tucked inside a plaza of gift shops, groceries, and bakeries on Senter Road. When Ngoc Ngo, the owner of Bun Bo Hue first came to America, she started serving small dishes in takeout food shops. When the customers responded well to the food she served, she decided to take a gamble and opened her first restaurant, serving food from central Vietnam, which is characterized by spicy flavors. The restaurant is named after the noodle soup of Hue, the former imperial capital of Vietnam: Food from Hue is said to be fit for kings, thanks to the immaculate preparations requested by the emperors. The dishes are carefully cooked and presented, elevating flavors and ingredients found across the country to new levels.

Aside from bun bo Hue, you can find a range of dishes topped with small, dried shrimp: Banh beo (tiny steamed rice cakes), banh nam (flat rice cakes steamed in banana leaves), banh bot loc (chewy tapioca dumplings), banh ram it (fried mochi dumplings), and banh canh (a soup with thick, udon-like noodles) are all on the menu here.

Food from the central region features delicate dishes, each meant to be eaten with the correct fish sauce — flavored a bit saltier for banh nam, and sweeter for banh beo — for dipping. Another must-try dish from the region is mi quang — a turmeric-dyed pork (or chicken) and shrimp noodle dish from Quang Nam province that is light on the broth and served with a handful of herbs, plus toasted sesame rice crackers for crunch.

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