When we think about Vietnamese dishes, complex flavors and contrasting textures come to mind. Take, for example, pho, a noodle soup usually consisting of either beef or chicken broth that...
When we think about Vietnamese dishes, complex flavors and contrasting textures come to mind. Take, for example, pho, a noodle soup usually consisting of either beef or chicken broth that is simmered for hours before being served piping hot with a heaping plate of crunchy leafy greens and various aromatic herbs. Then there’s banh mi, which literally translates to bread, but is most frequently used to refer to sandwiches traditionally assembled with a variety of pork products and pickled vegetables, then stuffed into a toasted baguette. And we certainly can’t leave out fish sauce (nuoc mam or nuoc cham), a fundamental ingredient that is pungent yet delicious.
Influenced by its French colonial past (as seen in banh mi) and its neighbors in China, Laos, Cambodia, and Thailand, Vietnamese cuisine is an amalgamation of the exciting eats offered in these countries while still maintaining its own identity. While pho and banh mi are easily identifiable as Vietnamese, there’s so much more to the fare than these two quintessential items. To help you navigate the myriad of options out there, below are 45 Vietnamese dishes to try next time you make your way to a Vietnamese restaurant or head to Vietnam on vacation.
Banh xeo
Often referred to as a Vietnamese crepe, banh xeo are made from a rice flour batter that has been mixed with turmeric powder (hence the bright yellow hue) and are often stuffed with bean sprouts, pork, and shrimp. Wrap it in a large piece of lettuce, and some herbs, and dip it into some fish sauce before taking a bite into this crunchy, savory delight.
Banh khot
Banh khot is like the little sister to banh xeo. Using the same type of batter, these semicircular morsels are smaller and denser than its flat counterpart. Shrimp and scallions are common toppings, but you’ll also find other proteins like minced pork, quail egg, and mung bean. They’re cooked in a specially molded cast iron pan until crisp on the outside and a little gooey on the inside (like Thai kanom krok). Just like banh xeo, wrap one of the small discs with lettuce before dipping into fish sauce or enjoy as is.
Bun rieu
There are a few variations of this noodle soup dish, but the foundation of it is a crab and tomato broth. The crustaceans produce a piquant aroma while the red vegetable adds a layer of acidity and hint of sourness to the soup. Vermicelli is often the noodle of choice and toppings can include meatballs, pork knuckles, fried tofu, fish, snails, and blood cubes.
Goi cuon
We all know the fried spring roll (cha gio), but its “fresh” counterpart is a much lighter and healthier appetizer alternative. Slices of pork, shrimp, lettuce, mint, and vermicelli noodles are neatly wrapped up in a translucent rice paper before being dunked into a hoisin-peanut dip.
Thit kho to
For this addictive caramelized dish, chunks of pork belly are slowly braised in sugar and fish sauce until fork-tender. Served in a clay pot, it’s best scarfed up with some rice and boiled vegetables dipped into the sauce. For those who aren’t a fan of the fatty meat and prefer seafood, try ca kho to (usually made with catfish) instead.
Bun bo Hue
Sometimes just referred to as bun bo, the “Hue” denotes its origin city. The hearty beef broth is prepared with plenty of lemongrass and then seasoned with shrimp paste, sugar, and chili oil. A round, slippery rice noodle with a bit of chewiness to it is used for the dish, which is then topped off with a variety of meats and served with lime and herbs. The result is a nice balance of spicy, sour, sweet, and salty, all in one bowl.
Rau muong xao toi
Morning glory, also known as water spinach, is a common vegetable found in Vietnam as the country’s tropical climate creates ideal conditions for its growth. The best way to have it is stir-fried with copious amounts of garlic (and maybe a hint of fish sauce and sugar)—keeping it simple sometimes leads to outstanding results.
Cao lau
This Hoi An noodle specialty is a must when visiting the ancient town. It’s said that the water used to make the chewy rice noodle comes from the archaic Ba Le well and that its brown color comes from a lye solution made from the ash of a specific type of tree found on the Cham Islands just off the coast. Whether or not this is true doesn’t matter once you’ve sampled this regional dish. Topped with sliced pork, crunchy rice crackers, spices, and a handful of fresh herbs and lettuce with just a sprinkling of broth at the bottom of the bowl, it’s an incredible medley of flavors and textures.
Banh cuon
These delicate rice noodle rolls may look familiar if you’ve had cheung fun at a dim sum restaurant before. When it comes to banh cuon, these parcels are filled with minced pork and wood ear mushroom, then topped with a smattering of fried shallots and dipped into fish sauce. Make sure to eat them while they’re hot and soft.
Bo luc lac
Also known as shaking beef to describe the tossing of the meat in a wok, cubes of beef are sautéed with garlic, onions, black pepper, and soy sauce. Served with a salad of lettuce, tomatoes, and cucumber, it’s a simple but delicious entrée.
Bun thit nuong
Grilled marinated pork dressed with scallions in oil and crushed peanuts set on top of a bed of vermicelli noodles with a handful of herbs, pickled daikon, and carrots sounds deceivingly ordinary, but is actually an all-star dish. Add some fried spring rolls, drizzle some fish sauce over the entire bowl, mix everything up, and you’ll be good to go.
Bun cha
Hailing from Hanoi, bun cha is one of the most popular dishes in the capital. Small patties of seasoned pork and slices of marinated pork belly are grilled over charcoal before they’re submerged in a bowl of nuoc cham–based sauce. A basket of herbs, plate of vermicelli noodles, and a side of cha gio accompany the meat, all of which are meant to be combined and eaten together.
Goi xoai
If you’re craving something fresh and light, then this vibrant salad is just what you’re looking for. Julienned carrots, onions, and unripe mango are mixed with herbs like mint and basil before being marinated in a nuoc cham and lime–based sauce. The salad is then topped with either boiled shrimp or dried beef and decorated with a generous helping of fried shallots and roasted peanuts to add some crunch and depth to the plate.
Canh chua
This refreshing sweet and sour soup consists of a tamarind broth and is typically made with fish, pineapple, tomatoes, and vegetables like okra and elephant ear. It’s somewhat evocative of tom yum, but without the lime and lemongrass.
Thit luoc tom chua
Boiled pork belly, a heap of herbs and vegetables, and sour shrimp sauce (or fermented shrimp paste) are the makings of this Vietnamese staple. Ask for some vermicelli noodles and rice paper if you’d like to DIY your own spring rolls.
Hen xuc banh trang
When it’s time to kick back with a beer (Saigon Red, perhaps?) make sure you order this plate of stir-fried baby clams. Crunchy sesame rice crackers act as both your vessel and utensil, making this a great finger food with a contrast in both textures and flavors.
Banh beo
For those who enjoy the sticky and chewy textures of mochi, banh beo might just be the savory rice cake you’ve been waiting for. These miniature discs have dimples in the center that are filled with ingredients such as dried baby shrimp, scallions, and fried shallots. Top them off with fish sauce and you’ve got yourself a satisfying snack.
Banh bao
If you’ve ever had Chinese dai bao, then banh bao will be instantly recognizable. These large steamed buns frequently sold by street vendors are filled with minced meat, a quail egg, Chinese sausage, and vegetables. They’re great for breakfast or when you’re on the move.
Chao
Rice porridge is an omnipresent dish in Asian cuisine. Pick from a number of different toppings to spruce it up, but if your stomach is feeling a little uneasy, order a plain bowl to help settle it down.
Com tam
Also know as broken rice, these fractured grains are eaten with your preferred protein. Grilled pork, prawns, or beef sit alongside accompaniments such as fresh and pickled vegetables, an over-easy egg, crispy spring rolls, and thinly shredded pork skin. Pour a healthy dose of fish sauce over the plate and you’ve got yourself a superb meal.
Mi xao mem
The Chinese influence is really noticeable in this stir-fried egg noodle dish. Cooked in soy sauce and oyster sauce with a mix of vegetables and choice of protein, it certainly isn’t the most bizarre thing on the menu, but it’s a good starter for anyone who wants to ease their way into unfamiliar territory.
Ga tan
If you’re looking for a chicken soup to cure all ailments (okay, we might be exaggerating, but it is said to have medicinal value) then ga tan is just the tonic you need. Chunks of chicken are stewed with a variety of vegetables and herbs, giving the broth a dark hue that admittedly is not the most appealing color when it comes to food, but it’ll surely warm you up from the inside out. This is a popular Hanoi street food dish and can be found everywhere throughout the city.
Hu tieu
Another popular noodle dish, particularly in southern Vietnam, hu tieu has a number of variations that can be either served in a broth made from pork bones or dry with sauce. It’s most frequently served with tapioca noodles, but some shops may use rice or egg noodles. Toppings include pork, beef, chicken, and seafood, along with a mix of herbs and vegetables.
Xoi
While sticky rice in most cuisines acts as a side dish, the Vietnamese version is a meal in itself and can be either savory or sweet. For the former, expect ingredients like roasted peanuts, shredded meat, fried onions, or mung bean, while the latter is often served plain or with coconut and sugar. And don’t be surprised if it comes out in bright hues, especially in the northern region where xoi ngu sac (five-colored sticky rice) is cooked with herbs and the various pigments symbolize five elements: land, wood, fire, water, and metal.
Bot Chien
Inspired by a Chaozhou snack, bot chien are pan-fried rice cakes with a thin layer of egg. These savory and chewy bites are usually topped with fresh scallions and are served with a tangy soy sauce. It’s a popular street food and you’ll often find them in the evenings at many stalls.
Lau
Family-style dining is an inherent part of Asian culture and one of the best ways to partake in a joyous gathering is over lau. The Vietnamese take on hot pot often features a sweet and sour broth that’s been seasoned with lime, lemongrass, tomatoes, chili, and aromatics. A cornucopia of raw ingredients like thinly sliced meat, vegetables, seafood, tofu, and noodles are cooked in the bubbling cauldron, then either eaten as is or dipped into a sauce of your choosing.
Bo ne
The Vietnamese version of steak and eggs, bo ne is a brunch favorite. Pulling some inspiration from the French, the marinated steak is cooked with tomatoes, onions, eggs, and pâté on a sizzling cast iron skillet with butter. The dish is often served with a toasted baguette, which you can either use to build a sandwich or to sop up all of the sauce in the pan.
Mi Quang
Originating from Quang Nam province, this dish uses flat rice noodles that have been dyed with turmeric and is served with just a touch of concentrated pork and shrimp broth. It’s then topped off with a variety of protein, but most typically pork and shrimp, along with a mix of herbs and something crunchy, usually in the form of either crushed roasted peanuts or toasted sesame rice crackers.
Bo kho
Inspired by Chinese braised beef stew, the Vietnamese version is even richer in aromatics. The broth, which is simmered for hours, has a thinner consistency and is made with lemongrass, star anise, cloves, cinnamon, onions, and garlic. Chunks of beef are seared prior to being finished off in the pot with carrots until both are fork-tender. To complete the dish, a toasted baguette is provided to help soak up the soup.
Bap xao
Translated directly as “stir-fried corn,” bap xao is a beloved street food dish, especially in southern Vietnam. Corn, scallions, and dried shrimp are married together in a pan with fish sauce and butter, resulting in a beautiful combination of sweet, savory, and umami. Some vendors will also add in chili paste for a little kick or top it off with fried shallots for even more flavor and some textural contrast.
Banh trang nuong
Coming from the southern city of Da Lat, this street food item is often referred to as Vietnamese pizza. The “crust” is a sheet of rice paper (banh trang) that’s grilled (nuong) over charcoal to create a crispy texture while the “sauce” is egg, which really serves as a binder for all of the other ingredients more than anything else. Toppings can vary vastly from stall to stall, but some popular ones include minced meat, Vienna sausage, scallions, corn, dried shrimp, pork floss, fried shallots, chili sauce, and mayo. Some vendors will serve it flat, hence the pizza correlation, while others may roll it up or fold it in half.
Banh trang tron
Another popular street food, rice paper salad is an unassuming and addictive snack. Shredded strips of rice paper are tossed with seasoned salt, chili powder, dried shrimp, and fried shallots. From there, depending on the region, additional ingredients like julienned green mango, beef jerky, dried quid, roasted peanuts, fresh herbs, and quail eggs are added to the chewy mix, and sometimes even a tangy sauce to pull it all together.
Nem nuong
Just about every culture seems to have its own take on sausage—and for the Vietnamese, they’re made of fatty pork, garlic, fish sauce, sugar, and black pepper. When served as an appetizer, the mixture is often slapped onto a skewer or rolled into meatballs before being grilled. Beyond that, you can also find nem paired with noodles, rice, or used as the protein of choice for spring rolls.
Banh canh
Another underrated noodle soup, banh canh is often likened to udon due to the thick, round noodles used in the dish. Made from tapioca flour or a combination of rice and tapioca flour, the noodles have a slightly chewy texture and easily absorb flavor. When it comes to the broth, the stock is made from pork and the viscosity differs depending on the style and region. Variations include banh canh cua, which is often a thick soup with lumps of crab, and banh canh cha ca, a thinner broth with fish cakes that’s popular in south central Vietnam.
Bun mang vit
While it may seem like most Vietnamese noodle soups have pork- or beef-based stocks, there’s also something for duck lovers. Enter bun mang vit. In addition to the duck (vit) broth, vermicelli noodles are topped off with shredded duck and earthy, crunchy bamboo shots (mang). But the best part of all is arguably the ginger fish sauce used for dipping the duck in, adding a touch of spice and umami to every bite. And if the slices of duck have been served separately atop a bed of shredded cabbage and herbs, feel free to use the sauce as a dressing for a DIY salad.
Oc
The Vietnamese word for “snail,” oc is not just a beloved food, but it’s also part of nhau culture, the act of socializing with friends over food and drink. At oc restaurants and street stalls, you’ll find dozens of saltwater and freshwater varieties that are cooked in a slew of different sauces, all meant to be washed down with beer. And even if these mollusks aren’t quite your thing, most oc establishments will also offer other seafood options such as crab, shrimp, and clams.
Che
“Che” is a blanket term for a Vietnamese dessert that comes in the form of a drink, soup, or pudding, and there are endless options when it comes to ingredients. Che ba mau (three-color dessert), for example, consists of red kidney beans, yellow mung beans, and green pandan jelly that’s topped with a coconut sauce and crushed ice while che bap is a pudding made of corn, glutinous rice, and coconut milk. Basically, if you’re looking for a sweet end to a meal, just keep an eye out for any variation of che.
Banh bot loc
Often likened to crystal dumplings, these translucent parcels are made with tapioca starch and have a delightfully springy and chewy texture. They’re often stuffed with either shrimp or pork, wrapped in banana leaf to prevent them from sticking to one another, and thrown into a steamer. Garnish them with fresh green onions, fried shallots, chopped chilies, and fish sauce for the perfect bite.
Bo la lot
While these might visually resemble stuffed grape leaves, that’s where most of the similarities end. With bo la lot, seasoned ground beef is rolled in piper sarmentosum, also colloquially known as wild betel leaves, which have an herbal and peppery flavor when cooked. They’re then skewered and grilled until nicely charred, adding a layer of smokiness, and often topped with scallion oil and crushed roasted peanuts. Enjoy them as is, make them into spring rolls with rice paper, or add some rice vermicelli for a full meal.
Pho xao
While most of us think of pho as a noodle soup dish, the word “pho” actually refers to the rice noodle itself, which can vary in thickness and shape. For pho xao, it’s typically flat and wide noodles that are stir-fried with vegetables and some sort of protein, similar to Cantonese ho fun.
Bun dau mam tom
This northern dish can be somewhat polarizing due to the fermented shrimp paste (mam tom) that’s used as a dipping sauce, but those who can get past the pungent aroma and flavor will sing its praises. Oftentimes beautifully presented on a bamboo platter, you’ll usually find rice vermicelli, fried tofu, an array of pork and offal, herbs, and cucumber. Add some kumquat or lime juice to the shrimp paste to balance things out, then feel free to dip any combination of ingredients into the sauce. The result is a funky, umami-packed flavor bomb, and one worth trying at least once.
Mi xao gion
Another dish that gets its inspiration from Chinese cooking, the star of mi xao gion is the nest of crispy noodles. This crunchy basket of sorts serves as a vessel for a mix of seafood, meat, and vegetables that have been stir-fried in a thick, gravy-esque sauce. Eat it fresh and enjoy the contrasting textures or allow the sauce
Banh uot
While these may look like banh cuon, the difference lies in the details. Instead of being stuffed with minced pork, a pork sausage known as cha lua sits atop plain sheets of cooked rice noodles. Garnish with some fried shallots, toss in some fresh vegetables and herbs, and add a healthy dose of nuoc cham to finish it off.
Ca ri ga
Every Asian country has its own take on curry and the Vietnamese iteration is as delicious and comforting as they come. This yellow curry includes aromatics such as shallots, garlic, bay leaves, and lemongrass, and is slightly thickened with the help of coconut milk. Chicken, carrots, and potatoes are stewed in the broth until tender, and is finished off with fish sauce for that extra kick. Sop it all up with rice, vermicelli noodles, or a toasted baguette.
Words to Keep in Mind
The names of Vietnamese dishes are oftentimes descriptive, letting you know which protein to expect, what type of carb it contains, how something will be prepared, or even its origins. Here’s a cheat sheet of key words to know when ordering your next meal.