our top 10 traditional Vietnamese foods you have to try Click to view all the food we tried in Vietnam Click to view our Vietnamese city food guides Click to view our Vietnamese food glossary vietnamese Sandwich Bánh mì, at its core, is a Vietnamese baguette sandwich, but it’s far more than just that. It's one of the world’s greatest sandwiches, it reflects a fusion of French and Vietnamese culinary traditions. Introduced by the French during the colonial era, the baguette was transformed into a unique and amazing street food staple by the Vietnamese. The fillings are incredibly versatile, including an array of meats, vegetables, and sauces. The baguette itself is distinct, made with a mix of rice and wheat flour, giving it a lighter, airier texture and a crispier crust compared to a classic French baguette. Traditional fillings include: Chả lụa (Vietnamese sausage) Thit Nguoi (cured cold cuts) Pork or chicken floss Pickled carrot and daikon Fresh coriander Other variations feature fried eggs (Bánh mìOp La), meatballs in tomato sauce (xíu mại), tofu, chili sauces, and many others. Cities in Vietnam often have a unique version of Bánh mì, maybe I'll do a future guide listing them all (a good excuse to eat more Bánh mì) Where can I eat it? Banh Mi is ubiquitous in Vietnam, available from street vendors, food carts, and specialist restaurants. Whether you're in Hanoi, Ho Chi Minh City, or a small village, you'll find it available! Dairy free. Vegetarian & vegan versions available. Bún chả is one of Hanoi’s most famous and delicious dishes. It consists of cold Bún (vermicelli noodles) served with chả (grilled pork and pork patties) along with a dipping sauce and vegetable sides. You dip the ingredients into the sauce before eating. Traditionally a lunchtime dish, it’s now available throughout the day. Bún (vermicelli noodles) paired with sliced grilled pork and minced pork patties. The pork is typically marinated with garlic, sugar, and fish sauce. The vegetables include lettuce, perilla leaves, coriander, mint, and bean sprouts. The dipping sauce is nước chấm, usually served warm and lighter with added water, often with pickled carrot and papaya. Where can I eat it? Bún chả is a specialty of Hanoi, where it’s impossible to miss, but it has spread to other parts of the country as well. A great place to try it in Hanoi is Bún chả 22 ngõ Huyện. Dairy free. Traditionally gluten free . rice flour rolls Bánh cuốn is a delicate and delicious dish from northern Vietnam, though it’s enjoyed throughout the country. It consists of thin, steamed rice batter wrapped around fillings, usually minced pork and wood ear mushrooms. The dish is served with the classic Vietnamese dipping sauce, Nước chấm, and garnished with crispy shallots. It can also be accompanied by sides such as Chả lụa (Vietnamese pork sausage) or fried tofu (as pictured). Bánh cuốn is commonly enjoyed for breakfast or as a snack. The rice batter is made from rice flour, tapioca flour, oil, and salt. The filling contains minced pork, wood ear mushrooms, shallots, and garlic. It’s often served with tofu and Chả lụa on the side, with Nước chấm for dipping. While it’s a northern specialty, you can find Bánh cuốn at restaurants that specialize in the dish throughout Vietnam. We had a fantastic version at ' Bánh cuốn nóng' in Hanoi, where they also offer a less traditional version with chicken. Dairy free. Usually gluten free, vegetarian versions available Bò kho is a delicious, spicy beef stew, featuring tender slow-cooked, melt-in-the-mouth beef and sweet carrots as the main ingredients. Versions with chicken (gà kho) or fish (cá kho) are also available but are less common and traditional. It is usually served with a baguette (bánh mì) for dipping, or sometimes with noodles, such as Bún bò kho (vermicelli noodles) or Phở bò kho (with Phở noodles). Beef and carrots are the main ingredients, with onions often included, along with other vegetables depending on the recipe. The dish is flavoured with salt, soy sauce, garlic, chilli, ginger, tomatoes, star anise, bay leaves, cinnamon, lemongrass, fish sauce, and beef stock. It is garnished with coriander. Where can I eat it? Bò kho hails from southern Vietnam, with Ho Chi Minh City being its epicentre. Though you can find it throughout the country, it’s especially popular in the south. If you’re in ho chi minh, a bowl of this fragrant stew is a must-try comfort food experience. Cơm tấm means "broken rice." Originally eaten by poor farmers, since broken rice grains were once considered inferior and unsellable, it has since become a much loved dish in Vietnam, especially in the south. The broken rice has a slightly softer texture than regular rice and is typically served with delicious grilled pork (sườn nướng), egg, various vegetables, and the ubiquitous nước chấm. However, in this dish, nước chấm is not for dipping but for pouring over the rice.

Light and fluffy broken rice, grilled pork (sườn nướng), either a fried egg or omelette, shredded pork skin (bì), which has a pleasantly chewy texture, pickled vegetables like carrot and daikon, and nước chấm to drizzle over the dish. Where can I eat it? Cơm tấm is fairly easy to find throughout Vietnam but is especially popular in the south, particularly in Ho Chi Minh City. It’s a must-try when visiting Vietnam. Xôi is Vietnamese sticky rice, which can be either savoury or sweet. It comes in a wide variety of bright colours depending on the ingredients and is most commonly eaten for breakfast or as a snack. Savoury xôi can be topped with a variety of ingredients, such as chicken floss, chả lụa (Vietnamese sausage), quail eggs, and fried shallots, usually drizzled with soy sauce. Sweet xôi is often cooked with coconut milk, with corn and grated coconut mixed in, and typically topped with sugar and sesame seeds or peanuts. The rice itself can also be coloured naturally, red from gấc fruit, blue from butterfly pea flower extract, yellow from turmeric, or purple from the magenta plant. Where can I eat it? Xôi is popular throughout Vietnam, with savoury versions being more common in the north, sweeter ones in the south, and the central region offering more colourful varieties of both. It is widely available as street food, in markets, and even in shops. We had it a couple of times as street food in Da Lat in the evening and also at Xôi Yến restaurant in Hanoi. Dairy free. Gluten free. Vegetarian & vegan versions available. A filling and delicious Vietnamese breakfast dish, though it can be eaten at any time of day. Its name means "beef" (Bò) and "dodging" (né), referring to the need to dodge the sizzling oil from the hotplate it’s traditionally served on. It consists of marinated beef, a fried egg, pâté, and a baguette, often accompanied by a sausage, meatball, and a side of cucumber and tomato. The beef is marinated in soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and garlic, then served alongside a fried egg, sausage, meatball, and pâté, all cooked in butter. It comes with a baguette, tomato, cucumber, pickled vegetables, coriander, and sometimes mayonnaise or chilli sauce. Where can I eat it? It’s found throughout Vietnam with slight regional variations but is more common in the South. Cao lầu is a Vietnamese noodle dish from Hội An. The noodles are traditionally made with lye water from a well in Hội An, giving them a uniquely chewy texture. It has much less broth than most Vietnamese noodle dishes, but what little there is packs a rich and delicious flavour. It’s usually served with char siu-style pork and topped with crunchy deep-fried crackers made from the same rice flour as the noodles. Cao lầu noodles (thick rice flour noodles made with lye water), a small but intensely flavoured amount of pork stock broth seasoned with soy sauce, fish sauce, sugar, garlic, and star anise. The dish is topped with char siu-style pork, crispy cao lầu crackers, fried shallots, peanuts, lettuce, bean sprouts, and coriander. It’s often served with optional chilli and lime for extra flavour. Where can I eat it? It’s really only available in Hội An, so be sure to try it while you’re there! If you’re not visiting Hội An, you can find it in Da Nang, where we spotted it a few times, including at Đặc sản Đà Nẵng. Dairy free. Traditionally gluten free. deep fried battered pork rolls Nem Chua Rán are deep-fried fermented pork rolls coated in batter. The pork is fermented in banana leaves, giving it a distinctive tangy flavour before being battered and fried. It’s typically served with a spicy dipping sauce. Minced pork seasoned with garlic, sugar, and salt. Before frying, the fermented pork is coated in a batter made from wheat flour and cornstarch. It is usually served with chilli sauce for dipping. Where can I eat it? Nem Chua Rán is especially popular in Hanoi, where it’s widely available as a street food snack or side dish. We had some good ones as a side dish at Bún Bò Nam Bộ in Hanoi. small, savoury pancakes Bánh khọt are small, savoury Vietnamese pancakes, each typically topped with a whole prawn. Similar to bánh xèo but smaller and thicker, these small delicious morsels are traditionally wrapped in fresh greens and herbs or rice paper before being dipped in a tangy nước chấm. Due to their small size, they are convenient to eat without the need for cutting. Some menus may elaborately name them "dragon's eggs." The batter is made from rice flour, turmeric, and coconut milk. Each pancake is topped with a prawn, accompanied by spring onions and crispy shallots. They are served with rice paper or greens for wrapping, along with fresh greens like lettuce, mustard leaves, coriander, perilla, and mint. A classic nước chấm dipping sauce complements the dish. Where can I eat it? Originating from southern Vietnam, bánh khọt is more commonly found in that region. However, it is also available in some central and northern Vietnamese restaurants. We had good ones in In Hanoi at Banh Bun Bo who also serve bánh xèo Dairy free & traditionally gluten free. Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes. must-try food Japan must-try food Indonesia