Vietnam Food Guide

Vietnam's iconic rice noodle soup featuring a deeply aromatic broth simmered for hours with star anise, cinnamon, and charred ginger, served with silky flat noodles and your choice of beef or chicken.

A crispy, airy baguette filled with a harmonious combination of savory meats, pickled daikon and carrot, fresh cilantro, sliced chili, and rich pate — a perfect fusion of French and Vietnamese culinary traditions.

Hanoi's beloved lunchtime dish of smoky charcoal-grilled pork patties and sliced pork belly served in a sweet and tangy dipping broth alongside rice vermicelli noodles and a basket of fresh herbs.

Translucent rice paper rolls filled with shrimp, pork, rice vermicelli, and fresh herbs, served with a rich peanut hoisin dipping sauce — a refreshing and healthy Vietnamese classic.

A sizzling crispy crepe made from rice flour and turmeric, stuffed with shrimp, pork, bean sprouts, and mung beans, then wrapped in lettuce and herbs before dipping in nuoc cham sauce.

A bold, spicy beef noodle soup from the former imperial capital of Hue, featuring thick round rice noodles in a lemongrass-infused broth colored vibrant red with annatto oil and fermented shrimp paste.

Saigon's signature broken rice dish topped with a grilled pork chop marinated in lemongrass and garlic, accompanied by a shredded pork skin cake, steamed egg meatloaf, and sweet fish sauce.

A unique Hoi An specialty featuring thick, chewy noodles made with water from the ancient Ba Le well, topped with sliced pork, crispy croutons, fresh herbs, and a small amount of savory broth.

A vibrant turmeric-tinted noodle dish from Quang Nam province served with just a small amount of rich broth, topped with shrimp, pork, quail eggs, peanuts, rice crackers, and an abundance of fresh herbs.

Delicate steamed rice flour sheets rolled around a savory filling of seasoned ground pork and wood ear mushrooms, served with crispy fried shallots, fresh herbs, and a light dipping fish sauce.

A tangy, tomato-based noodle soup enriched with freshwater crab paste formed into delicate egg-crab cakes, served with rice vermicelli, tofu puffs, and a medley of fresh herbs and vegetables.

A clear, sweet pork bone broth noodle soup from southern Vietnam featuring thin, chewy rice noodles topped with pork, shrimp, quail eggs, and Chinese celery — also commonly served dry with broth on the side.

Golden, crispy fried spring rolls filled with a savory mixture of ground pork, crab meat, glass noodles, wood ear mushrooms, and shredded vegetables, served with fresh lettuce, herbs, and nuoc cham dipping sauce.

Fragrant parcels of seasoned ground beef wrapped in aromatic wild betel leaves and grilled over charcoal until the leaves are slightly charred and the filling is juicy and caramelized.

Catfish fillets braised in a clay pot with a rich caramel sauce made from coconut water, fish sauce, and black pepper, slowly simmered until the sauce thickens and the fish absorbs all the deep, savory-sweet flavors.

Bite-sized crispy rice flour pancakes with a tender center, each topped with a whole shrimp and green onion, originating from Vung Tau and served with fresh lettuce, herbs, and tangy fish sauce.

Vietnamese sticky rice cooked by steaming and served with a wide array of savory or sweet toppings, from shredded chicken and fried shallots to mung bean paste and coconut — a beloved breakfast staple across the country.

A colorful family of Vietnamese sweet soups and puddings made with combinations of beans, tapioca, jelly, tropical fruits, and coconut milk, served warm or over crushed ice as a beloved everyday dessert.