Top 22 Vietnamese Foods You Need to Experience

Get ready for a mouthwatering journey through Vietnam’s vibrant culinary landscape!

We’re about to explore 22 of the most delicious and iconic Vietnamese dishes that will tantalize your taste buds and transport you to the bustling streets of Hanoi or the serene Mekong Delta.

Vietnamese cuisine is a beautiful harmony of fresh ingredients, aromatic herbs, and complex flavors.

It’s a reflection of the country’s rich history, diverse geography, and cultural influences.

From steaming bowls of pho to crispy banh mi sandwiches, each dish tells a story of tradition and innovation.

In this list, we’ll take you on a flavorful adventure from north to south.

You’ll discover comforting soups, zesty salads, savory grilled meats, and sweet desserts that showcase the best of Vietnamese cooking.

Whether you’re a seasoned foodie or new to Vietnamese cuisine, these dishes will give you a true taste of Vietnam.

So, grab your chopsticks and let’s dive into the world of Vietnamese cuisine. Your culinary passport is about to get some delicious new stamps!

List of Amazing Vietnamese Foods You Need to Try 

1. Pho

Pho, Vietnam’s beloved national dish, is a fragrant noodle soup that’s a perfect balance of flavors and textures.

The star of the dish is its rich, clear broth, simmered for hours with beef bones, charred onions, and aromatic spices like cinnamon and star anise.

Thin rice noodles are submerged in this flavorful broth, topped with tender slices of beef or chicken.

Fresh herbs like Thai basil, cilantro, and mint are added, along with bean sprouts for crunch.

A squeeze of lime and a dash of chili sauce allow diners to customize the taste to their liking.

Pho is more than just a meal; it’s a comforting ritual enjoyed at any time of day across Vietnam.

• Key components: Rice noodles, savory broth, herbs, meat (beef or chicken)
• Customization: Diners add their own herbs, lime, and chili to taste
• Cultural significance: Considered Vietnam’s national dish

2. Banh Mi

Banh Mi is a delicious fusion of French and Vietnamese cuisines, embodied in a single sandwich.

It starts with a crispy baguette, a legacy of French colonial influence, split and filled with a variety of savory ingredients.

The classic version includes pâté, mayonnaise, pickled daikon and carrots, cucumber slices, cilantro, and chili. Protein options range from grilled pork or chicken to tofu for vegetarians.

The combination of crusty bread, rich meats, and fresh, pickled vegetables creates a harmony of flavors and textures in every bite.

Banh Mi is a popular street food, perfect for a quick, satisfying meal on the go.

• Key elements: French baguette, meat or tofu, pickled vegetables, herbs
• Variations: Can include different meats, pâtés, or vegetarian options
• Cultural fusion: Represents the blend of French and Vietnamese culinary traditions

3. Goi Cuon (Spring Rolls)

Goi Cuon, or fresh spring rolls, are a light and healthy appetizer that showcases the fresh, herb-centric nature of Vietnamese cuisine.

These translucent rolls are made by wrapping rice paper around a filling of cooked shrimp or pork, rice vermicelli, lettuce, and a variety of fresh herbs like mint and cilantro.

The result is a soft, chewy roll that’s bursting with fresh flavors and varying textures. Goi Cuon are typically served with a rich peanut dipping sauce or a fish sauce-based dip.

They’re a popular choice for a light meal or snack, especially in the hot summer months when their cool, refreshing nature is most appreciated.

• Ingredients: Rice paper, shrimp or pork, vermicelli, fresh herbs
• Texture: Soft and chewy with a variety of textures inside
• Serving style: Often served as an appetizer with peanut or fish sauce for dipping

4. Bun Cha

Bun Cha is a Hanoi specialty that’s gained popularity throughout Vietnam.

This dish centers around flavorful grilled pork patties and slices, served over a bed of rice vermicelli noodles.

The meat is marinated in a mixture of fish sauce, sugar, and various spices before being grilled to perfection. It’s accompanied by a tangy dipping sauce made from fish sauce, vinegar, and sugar, often with floating bits of green papaya or carrot.

Fresh herbs and lettuce are served alongside, allowing diners to create their perfect bite.

Bun Cha is often enjoyed with nem cua be (crab spring rolls) for added crunch and flavor.

• Main components: Grilled pork, rice vermicelli, dipping sauce, fresh herbs
• Origin: Hanoi specialty
• Eating style: Diners combine noodles, meat, and herbs to their liking

5. Banh Xeo

Banh Xeo, often called Vietnamese crispy pancakes, are a savory treat that’s as fun to eat as it is delicious.

These large, crispy crepes are made from rice flour, coconut milk, and turmeric, giving them their distinctive yellow color.

They’re filled with pork, shrimp, and bean sprouts, then folded in half like a crispy taco.

To eat Banh Xeo, diners wrap pieces of the pancake in lettuce leaves along with fresh herbs, then dip the whole package in nuoc cham, a sweet and tangy fish sauce-based dip.

The contrast between the crispy pancake, fresh herbs, and savory filling makes for an exciting flavor experience.

• Key ingredients: Rice flour batter, pork, shrimp, bean sprouts
• Eating method: Wrapped in lettuce and herbs, dipped in sauce
• Texture contrast: Crispy pancake with fresh, crunchy vegetables

6. Com Tam (Broken Rice)

Com Tam, or “broken rice,” is a hearty dish that originated in Southern Vietnam.

It features fractured rice grains that were traditionally considered inferior but have become a beloved staple.

The dish typically includes grilled pork chop (suon nuong), steamed egg meatloaf (cha trung), and a fried egg.

It’s often served with pickled vegetables, cucumber slices, and a small bowl of nuoc cham for drizzling.

The “broken” rice has a softer texture than whole grains, allowing it to absorb the flavors of the accompanying ingredients beautifully.

Com Tam is a filling, satisfying meal that’s enjoyed any time of day.

• Main components: Broken rice, grilled pork, egg, pickled vegetables
• Origin: Southern Vietnamese specialty
• Texture: Softer rice grains that absorb flavors well

7. Ca Kho To

Ca Kho To is a rustic, homestyle dish of caramelized fish cooked in a clay pot.

Typically made with catfish or snakehead fish, the dish is slow-cooked in a sauce of fish sauce, sugar, garlic, and black pepper.

The long cooking process allows the fish to absorb the rich flavors of the sauce while developing a tender, almost melt-in-your-mouth texture.

The sauce reduces and caramelizes, creating a sticky, savory-sweet glaze that coats the fish.

Ca Kho To is usually served family-style, straight from the clay pot, with steamed rice to soak up the delicious sauce.

• Key ingredients: Fish (often catfish), fish sauce, sugar, black pepper
• Cooking method: Slow-cooked in a clay pot
• Flavor profile: Rich, savory-sweet with a caramelized finish

8. Bun Bo Hue

Bun Bo Hue is a spicy beef noodle soup that originated in the central Vietnamese city of Hue.

Unlike the gentler Pho, Bun Bo Hue packs a punch with its complex, spicy broth made from beef and pork bones simmered with lemongrass, shrimp paste, and chili oil.

The soup features thick, round rice noodles, tender slices of beef and pork, and cubes of congealed pig blood (for the adventurous).

It’s typically served with a variety of herbs, banana blossoms, and bean sprouts for added texture and freshness.

The combination of spicy, sour, and savory flavors makes Bun Bo Hue a favorite among those who love bold, hearty soups.

• Distinctive features: Spicy, lemongrass-infused broth, thick noodles
• Origin: Hue, central Vietnam
• Flavor profile: Complex, spicy, and savory

9. Cha Gio (Fried Spring Rolls)

Cha Gio, also known as Nem Ran in the north, are crispy fried spring rolls that are a popular appetizer in Vietnamese cuisine.

These golden rolls are filled with a savory mixture of ground pork, glass noodles, wood ear mushrooms, and vegetables, all wrapped in rice paper and deep-fried to perfection.

The result is a crispy exterior that gives way to a flavorful, meaty filling.

Cha Gio are typically served with lettuce leaves and fresh herbs, which are used to wrap the rolls before dipping them in nuoc cham sauce.

The contrast between the hot, crispy roll and the cool, fresh vegetables makes for a delightful eating experience.

• Key ingredients: Ground pork, glass noodles, vegetables, rice paper wrapper
• Texture: Crispy exterior, savory filling
• Eating method: Wrapped in lettuce and herbs, dipped in sauce

10. Banh Cuon

Banh Cuon are delicate steamed rice rolls that showcase the subtle, refined side of Vietnamese cuisine.

These gossamer-thin sheets of rice batter are steamed on a cloth stretched over a pot of boiling water, then filled with a mixture of ground pork, wood ear mushrooms, and shallots.

The rolls are served warm, often topped with crispy fried shallots and fresh herbs, alongside a dipping sauce.

Some versions include cha lua (Vietnamese pork sausage) on the side.

The texture of Banh Cuon is incredibly soft and silky, almost melting in your mouth, while the filling and toppings provide a nice contrast in texture and flavor.

• Main components: Steamed rice sheets, pork and mushroom filling
• Texture: Silky, delicate rice sheets with a savory filling
• Toppings: Often served with fried shallots and fresh herbs

11. Hu Tieu

Hu Tieu is a diverse noodle soup that’s particularly popular in Southern Vietnam.

It features a clear, savory broth made from pork and seafood, poured over rice noodles or egg noodles (depending on preference).

The soup is typically topped with a variety of ingredients, which may include sliced pork, shrimp, quail eggs, and various types of offal for the more adventurous eaters.

Fresh herbs, bean sprouts, and lime are served alongside, allowing diners to customize their bowl.

Hu Tieu showcases the Chinese influence on Vietnamese cuisine, particularly in the South, and its variety of ingredients and flavors make it a satisfying meal any time of day.

• Key components: Clear broth, choice of noodles, various meat and seafood toppings
• Origin: Popular in Southern Vietnam, shows Chinese influence
• Customization: Diners can add herbs, lime, and chili to taste

12. Mi Quang

Mi Quang is a vibrant noodle dish that hails from Quang Nam Province in central Vietnam.

It features wide, turmeric-tinted rice noodles served in a small amount of intensely flavored broth made from fish or chicken stock.

The dish is topped with a variety of proteins, which may include shrimp, pork, chicken, and quail eggs.

Fresh herbs, peanuts, and a sesame rice cracker (banh trang me) add flavor and crunch.

What sets Mi Quang apart is its minimal use of broth – it’s more like a “wet noodle” dish than a soup.

The result is a concentrated flavor that showcases the quality of its ingredients.

• Distinctive features: Turmeric-colored noodles, small amount of flavorful broth
• Toppings: Various proteins, herbs, peanuts, sesame rice cracker
• Origin: Quang Nam Province, central Vietnam

13. Bo Kho

Bo Kho is a hearty Vietnamese beef stew that combines Asian and European influences.

Chunks of beef are slow-cooked with carrots, lemongrass, star anise, and other spices, creating a rich, aromatic dish.

The stew has a deep red color from annatto seeds and a complex flavor profile that balances savory, sweet, and spicy notes.

Bo Kho can be served with rice, bread for dipping, or even poured over egg noodles.

It’s particularly popular in cooler weather or for breakfast, providing a warming, satisfying start to the day.

The tender beef and flavorful broth make Bo Kho a comforting dish that’s loved throughout Vietnam.

• Key ingredients: Beef, carrots, lemongrass, star anise
• Serving styles: With rice, bread, or over noodles
• Flavor profile: Rich, aromatic, with a balance of savory and sweet

14. Banh Beo

Banh Beo are small, delicate steamed rice cakes that originated in central Vietnam.

These bite-sized treats are made from a batter of rice flour and tapioca flour, steamed in small, shallow dishes.

They’re typically topped with savory ingredients like dried shrimp, scallions, crispy pork skin, and fried shallots.

A spoonful of nuoc cham sauce is often added just before eating.

To enjoy Banh Beo, you use a small spoon to scoop the entire cake and toppings in one bite.

The result is a perfect balance of soft, chewy texture from the rice cake and crunch from the toppings, all enhanced by the savory-sweet sauce.

• Origin: Central Vietnamese specialty
• Texture: Soft, chewy rice cake with crunchy toppings
• Eating method: Typically eaten in one bite with a spoon

15. Xoi (Sticky Rice)

Xoi is a versatile dish of glutinous rice that can be enjoyed in both savory and sweet variations.

Savory xoi often includes toppings like cooked chicken, Chinese sausage, or mung beans, along with fried shallots and sometimes pate.

Sweet versions might incorporate coconut, peanuts, or fruit.

The sticky rice is usually steamed, resulting in a chewy texture that pairs well with its various toppings.

Xoi is a popular breakfast food and snack, often wrapped in banana leaves for easy transport.

Its filling nature and variety of flavors make it a satisfying meal any time of day.

• Varieties: Savory and sweet versions available
• Common toppings: Meats, beans, coconut, peanuts
• Cultural significance: Popular for breakfast and as an offering in religious ceremonies

16. Lau (Hot Pot)

Lau, or Vietnamese hot pot, is a communal dining experience that’s perfect for gatherings.

A simmering pot of broth is placed at the center of the table, surrounded by plates of raw ingredients like thinly sliced meat, seafood, vegetables, and noodles.

Diners cook these ingredients in the hot broth and eat them with various dipping sauces. The broth becomes more flavorful as the meal progresses, infused with the essence of all the ingredients.

Lau comes in many varieties, with different types of broth and ingredient combinations.

It’s not just a meal, but a social event, encouraging conversation and shared enjoyment as everyone cooks and eats together.

• Concept: Communal cooking and eating around a central pot of simmering broth
• Ingredients: Various raw meats, seafood, vegetables, and noodles
• Social aspect: Encourages interaction and shared dining experience

17. Banh Bot Loc

Banh Bot Loc are translucent dumplings made from tapioca flour, filled with shrimp and pork belly.

These chewy, glutinous dumplings are often wrapped in banana leaves and steamed, which imparts a subtle, fragrant flavor.

When unwrapped, the clear dumpling skin reveals the pink of the shrimp and the rich pork within.

Banh Bot Loc are typically served with a side of nuoc cham for dipping, which complements the mild flavor of the dumpling.

The contrasting textures – the chewy skin, tender shrimp, and rich pork – make for an interesting and satisfying bite.

• Key ingredients: Tapioca flour, shrimp, pork belly
• Texture: Chewy, translucent skin with tender filling
• Serving style: Often wrapped in banana leaves, served with dipping sauce

18. Che (Vietnamese Sweet Soup)

Che is a term that encompasses a wide variety of Vietnamese sweet soups and puddings.

These desserts can be served hot or cold and feature of diverse ingredients, including various types of beans, jellies, tapioca pearls, and fresh fruits.

Popular varieties include che ba mau (three-color dessert), che chuoi (banana che), and che dau xanh (mung bean che).

Che is not only enjoyed as a dessert but also as a refreshing snack or even a light meal.

The combination of textures and flavors, from chewy tapioca to crunchy water chestnuts to silky coconut milk, makes che a uniquely satisfying treat.

• Varieties: Numerous types featuring different ingredients
• Serving temperature: Can be served hot or cold
• Texture: Often combines multiple textures in one dish

19. Bun Thit Nuong

Bun Thit Nuong is a refreshing and flavorful dish that perfectly embodies the balance of Vietnamese cuisine.

It features thin rice vermicelli noodles (bun) topped with grilled marinated pork (thit nuong), fresh herbs, pickled vegetables, and a sprinkle of crushed peanuts and crispy fried shallots.

The pork is typically marinated in a mixture of lemongrass, garlic, fish sauce, and sugar, giving it a sweet and savory flavor with a slightly charred edge from grilling.

The dish is served with nuoc cham, a tangy fish sauce-based dressing that diners pour over the noodles to their liking.

The combination of warm, savory meat, cool noodles, crisp vegetables, and aromatic herbs creates a harmonious blend of flavors and textures in every bite.

• Key components: Rice vermicelli, grilled pork, fresh herbs, pickled vegetables
• Flavor profile: Balance of sweet, savory, tangy, and fresh
• Texture: Combination of soft noodles, tender meat, and crunchy vegetables

20. Canh Chua

Canh Chua is a vibrant and tangy soup that hails from the Mekong Delta region of southern Vietnam.

This unique dish perfectly balances sour, sweet, and savory flavors.

The soup typically features a tamarind-based broth filled with fish (often catfish or snakehead fish), pineapple, tomatoes, okra, and elephant ear plant.

Bean sprouts and aromatic herbs like ngo om (rice paddy herb) are added just before serving for freshness and crunch.

The sour flavor comes from tamarind and sometimes added lime juice, while a touch of sugar balances the tartness.

Canh Chua is usually served family-style with steamed rice, allowing diners to spoon the flavorful broth over their rice.

• Key ingredients: Fish, tamarind, pineapple, tomatoes, okra
• Origin: Mekong Delta region
• Flavor profile: Sour, sweet, and savory with a variety of textures

21. Banh Bao

Banh Bao is a fluffy steamed bun that showcases the Chinese influence on Vietnamese cuisine.

These large, pillowy-soft buns are made from wheat flour dough and filled with a savory mixture typically including ground pork, Chinese sausage and hard-boiled quail eggs.

The buns are then steamed until they’re light and airy with a slightly sweet taste that complements the savory filling.

Banh Bao is often enjoyed as a quick breakfast or snack, easily portable and satisfying.

While similar to Chinese baozi, the Vietnamese version often has a dab of bright red food coloring on top and tends to be larger in size.

• Key components: Steamed wheat flour bun with savory pork filling
• Cultural influence: Shows Chinese culinary influence in Vietnam
• Common use: Popular for breakfast or as a portable snack

22. Ca Phe Trung (Egg Coffee)

Ca Phe Trung, or Vietnamese egg coffee, is a unique beverage that’s both a drink and a dessert.

This Hanoi specialty was invented in the 1940s when milk was scarce.

It consists of a layer of strong, dark Vietnamese coffee topped with a creamy foam made from whisked egg yolks and sweetened condensed milk.

The egg mixture is whipped until it’s light and airy, creating a meringue-like topping that sits atop the hot coffee.

When drinking, you scoop a bit of the egg cream into the coffee and stir before sipping.

The result is a rich, sweet, and creamy coffee experience with a custard-like flavor.

It’s typically served in a small cup nestled in a bowl of hot water to keep it warm while you savor it.

• Origin: Hanoi specialty created in the 1940s
• Key ingredients: Strong coffee, egg yolks, sweetened condensed milk
• Texture and flavor: Rich, creamy, and sweet with a strong coffee base

Conclusion

What a delicious journey through Vietnam we’ve had!

These 22 dishes offer just a glimpse into the rich and diverse world of Vietnamese cuisine.

From the famous pho to lesser-known regional specialties, each dish showcases the unique flavors, textures, and cooking techniques that make Vietnamese food so special.

Vietnamese cuisine is all about balance – sweet and sour, fresh and fermented, cool and hot.

It’s a reflection of the country’s philosophy of harmony in all things.

The use of fresh herbs, the emphasis on vegetables, and the light cooking methods also make it one of the healthiest cuisines in the world.

Remember, food in Vietnam is more than just sustenance – it’s a way of life, a means of bringing people together, and a source of national pride.

Each dish carries with it centuries of tradition and tells a story of Vietnam’s history and culture.

We hope this list has inspired you to seek out these amazing dishes, whether at a local Vietnamese restaurant or on a future trip to Vietnam itself.

Don’t be afraid to explore beyond this list too – there’s a whole world of Vietnamese flavors waiting to be discovered!

So, what are you waiting for? Your Vietnamese food adventure starts now. Chúc ngon miệng! (Bon appétit!)