South-Eastern Asia
Food of Vietnam
The 11 most iconic national dishes of Vietnam — real photos, key ingredients and tasty facts behind every plate.
Asia
Phở
Vietnam’s best-known noodle soup, made with flat rice noodles in a fragrant broth, usually served with beef or chicken and fresh herbs. It tastes deeply savoury, aromatic and brightened by lime and greens.
Did you know?
Phở is strongly associated with Hanoi and northern Vietnam, and its modern form emerged in the early 20th century.
Bánh mì
A crisp, airy Vietnamese sandwich in a baguette, typically layered with meats, pâté, pickled vegetables, herbs and chili. It combines French colonial bread-making with distinctly Vietnamese fillings and seasonings.
Did you know?
The modern stuffed bánh mì became especially identified with Saigon, where local bakers adapted the French baguette to Vietnam’s climate and tastes.
Gỏi cuốn
These fresh spring rolls are translucent rice-paper wraps filled with shrimp, pork, vermicelli and herbs, often dipped in hoisin-peanut sauce. They taste cool, light and herbaceous rather than fried and rich.
Did you know?
In English they are often called 'summer rolls' to distinguish them from deep-fried Vietnamese spring rolls.
Bún chả
A Hanoi specialty of smoky grilled pork served with rice vermicelli, herbs and a sweet-sour dipping broth. The balance of char, fish sauce, vinegar and fresh greens makes it especially vivid and refreshing.
Did you know?
Bún chả gained worldwide attention after Anthony Bourdain and Barack Obama ate it together in Hanoi in 2016.
Cơm tấm
This beloved southern rice dish uses broken rice grains, commonly topped with grilled pork, a fried egg, pickles and fish sauce. It is hearty, savoury and slightly sweet, with contrasting textures from soft rice and charred meat.
Did you know?
Cơm tấm began as an economical meal made from fractured rice grains once considered lower-grade but is now a signature dish of Ho Chi Minh City.
Bún bò Huế
A spicy central Vietnamese noodle soup from Huế, known for its rich beef-and-pork broth scented with lemongrass and chili. It is fuller, hotter and more robust than phở, with thick round noodles and bold seasoning.
Did you know?
The dish is closely tied to the old imperial city of Huế, whose cuisine is famed for refinement and assertive flavors.
Chả giò
These crisp fried spring rolls are filled with minced pork, noodles and vegetables, then wrapped and deep-fried until golden. They are crunchy, savoury and commonly eaten wrapped in lettuce and herbs.
Did you know?
In northern Vietnam, a closely related fried roll is usually called nem rán rather than chả giò.
Cá kho tộ
A classic home-style dish of fish braised in a clay pot with fish sauce, sugar and black pepper until glossy and deeply caramelized. It tastes sweet-salty, rich and intensely savory, especially with steamed rice.
Did you know?
The 'tộ' in the name refers to the earthenware pot traditionally used for braising and serving the dish.
Bánh xèo
A large, crispy turmeric-tinted pancake filled with pork, shrimp and bean sprouts, usually torn into pieces and wrapped with herbs and lettuce. Its name evokes the loud sizzling sound the batter makes in the pan.
Did you know?
Regional versions differ widely, with central Vietnamese bánh xèo often much smaller than the larger southern style.
Tiết canh
A traditional Vietnamese dish made from raw blood set into a soft gel and topped with chopped meat and herbs. It is especially associated with rural feasting and adventurous eating.
Did you know?
It is one of Vietnam’s most controversial traditional dishes because it is served uncooked.
Bún thang
A refined Hanoi noodle soup built from thin rice vermicelli and meticulously shredded toppings in a clear broth. It is considered an old-fashioned northern specialty rather than an everyday nationwide staple.
Did you know?
Its name is often linked to the precise, apothecary-like arrangement of many fine ingredients.