Vietnamese foods are always well-beloved in Asia and are some of the best dishes in the world. This Southeast Asian country is the heaven of foods. From traditional to street foods, they never fail to satisfy any visitors.
The foods in Vietnam are delicious, inexpensive, and diverse from the North to the South. You can find surprisingly tasty dishes in every corner of Vietnam. So if you are a food-lover, I do not want you to miss any of these yummy foods.
If you are not familiar with Vietnamese cuisine or plan to visit Vietnam, let me help you discover the numerous delicious dishes this country offers. Let’s scroll down to open the door to the Vietnamese culinary world.
People usually think of Pho when mentioning Vietnamese foods, especially the Northern cuisine. However, the foods in these regions are much more diverse. The cuisine of Northern Vietnam is delicate and reflects the cultures of Vietnam.
I will not keep you waiting any longer. Here are the iconic Vietnamese foods in the North that you cannot miss.
1. Phở (Pho)
Pho is Vietnam’s most internationally recognized dish. And I think you probably have heard about it too. This classic staple is the quintessential Northern dish. So, what makes Pho so famous?
Pho is a type of noodle soup with the most amazing clear broth that is the heart and soul of Pho. Cooking the broth is the most elaborate stage in this quintessential Vietnamese recipe. The local people cook it by simmering beef or chicken bones, charred ginger, charred onion, and spices.
However, the ingredients vary depending on region and vendor. All of them give the broth a subtle but flavorful taste. A classic Pho Hanoi consists of rice noodles, broth, meat (either beef or chicken), and herbs.
Since Pho is the national dish, you can find it in almost every city and province in Vietnam with interestingly different variants. Pho is a typical dish reflecting the differences between Northern and Southern cuisine in Vietnam.
The broth of Pho in the South is sweeter, and customers can have a big basket of vegetables accompanied, which is absent in the North. You can squeeze limes and add bean sprouts, basils, and other herbs to your bowl, up to your preference.
Pho is also a healthy and easy-to-digest dish. It is full of calcium from the bones, protein in meat, and vitamins in herbs. So, if you haven’t tried Pho yet, you definitely should because this is the most accessible, tasty, and healthy dish in Vietnam.
Bun cha is another must-try Vietnamese dish and also a specialty in Hanoi. It consists of three main ingredients: grilled pork, vermicelli noodles, and fish dipping sauce. It also comes with lettuce, basil, and bean sprouts to give a fresh taste.
After grilling the pork over charcoal, the locals put the meat into a bowl of sweet-and-savory fish sauce with green papaya, kohlrabi, and carrot. Some vendors serve it with fried spring rolls that you will learn about shortly after.
In 2016, during an international presidential trip to Vietnam, Barack Obama – the former U.S President, enjoyed Bun cha Hanoi in a local stall. He made Bun Cha even more famous and attracted the attention of international media.
Anthony Bourdain and Barack Obama had Bun Cha for dinner in Vietnam.
Vietnamese Fried Spring Rolls is a traditional Vietnamese dish that has many names. Depending on the region, you may hear the locals call this dish by different names. But Nem ran is more familiar to international friends.
The dish is derived from China and belongs to the dim sum-type dishes. It somehow shows the similarities between Chinese and Vietnamese cuisine.
While the Vietnamese use rice paper to wrap, the Chinese prefer a wheat base wrapper. The filling includes chopped pork, shrimp, glass noodles, and wood ear mushrooms. But, the ingredients are diverse depending on the region.
The Vietnamese eat fried spring rolls in everyday meals and on special occasions. In Hue, a city in Central Vietnam, fried rolls along with other ingredients garnished in the shape of a peacock is a royal dish. And they serve it in worship and on important occasions.
Crab and Pork Noodle Soup is a traditional dish with an origin in Hanoi. This noodle dish is especially popular in the Vietnamese countryside. You can easily find it in Vietnamese street vendors.
Rieu Cua is the essence of the dish. It is a soup cooked from crab fat, pounded crab meat, tomato, and garcinia multiflora. The dish also consists of tofu and spring onions.
People usually have it with raw vegetables and shrimp paste to increase the taste. The noodle soup flavor is sweet and slightly sour. It is a perfect dish for summer.
Vietnamese steamed rice rolls is a famous dish in Northern Vietnam. Banh Cuon is a common dish for breakfast everywhere in the country.
The special thing about this dish is how the local people make the rice batter layer. They stretch a thin layer of fermented rice batter on a hot pan and steam it. The cooked layer is so thin and easy-to-broken that they have to be tactful enough to take it out.
Banh Cuon Thanh Tri is a specialty in Thanh Tri, a ward in Hanoi. Banh Cuon Thanh Tri does not have fillings. They serve it with a few dried shallots sprinkled on top, a bowl of fish sauce, and fresh herbs accompanied.
However, in some places, they also add minced pork and wood ear mushrooms as fillings.
Here is an overview of Banh Cuon introduced by a local person.
Cha Ca La Vong is a traditional food first made by a Doan family living in number 14 Hang Son street in Hanoi. In the 19th century, the host usually treated their neighbors with this dish. It was so good that they decided to help the family open up a restaurant in 1871.
The dish becomes their trademark, and they only pass down the authentic recipe to the oldest children. They have also expanded their branch to Ho Chi Minh City. In addition to Cha Ca, they also serve popular Vietnamese drinks at their restaurant.
They marinate and grill the catfish on charcoal in advance. When serving, they stir-fry the fish on a pan with fat in front of the customers. The dish is served with dill, vermicelli, and peanuts.
Bun Dau Mam Tom is an authentic food in Northern Vietnam, especially in Hanoi. However, you can also find this dish easily in other regions. Though it is the favorite dish of many people in Vietnam, foreigners may struggle to eat it because of the smelly shrimp paste.
Bun Dau Mam Tom consists of vermicelli, fried tofu, boiled pork or pork offal, and fresh vegetables. They usually put everything in a flat winnowing basket.
The fermented shrimp paste is the star of the show. Although it is quite smelly, it tastes so good when you put a bit of garlic and chili and squeeze kumquat into it. It turns from hard-to-eat to addictive. Bun dau mam tom is an iconic Northern dish that you should not miss.
Here is a fun review of Vietnamese Fermented Shrimp Paste Noodle.
Water spinach is common vegetation in Asia countries. It is a good source of fiber and mineral iron. The local people cook many tasty dishes from this vegetable, and the most popular is Rau muong xao toi.
Since it is a super easy-to-cook and cheap food, people eat it regularly in everyday meals. It is a perfect side dish to eat with rice. Moreover, they believe that it completes the family-style meal by balancing savory braised meat or fish and adding a crunchy texture.
It is not hard to find it in local Vietnamese restaurants. I suggest you give it a try since it is authentic food from Vietnam.
The next delicacy on this list is an addictive treat to many young people in Vietnam. Although I categorize it into Northern cuisine, this dish is also popular in other regions of Vietnam, especially Ho Chi Minh City.
Since snails can be found easily in rivers and lakes in Vietnam, the locals find ways to turn them into delicious dishes. They must be careful in the washing stage because snails can carry mud and slime.
After thoroughly washing, they boil the snails with lemongrass, lemon leaves, ginger, and chili. They also make the dipping sauce with similar ingredients. Boil snails with dipping sauce are chewy and delicious. I suggest you try it when coming to Vietnam.
Together with Pho, Xoi Xeo is a national breakfast for Hanoians. In the morning, you may catch the sight of the line of people waiting to buy Xoi Xeo. With only less than half of a dollar, you are full for the whole morning.
Xoi Xeo consists of sticky rice, mung beans, and fried shallots. Some vendors also serve it with grilled chopped meat if you request. The local people usually wrap them in banana leaves. The dish is available all year round in Hanoi, so why don’t you give it a try?
First, let me explain the Vietnamese name of this dish to you. Ca Kho means braised fish, and làng Vũ Đại means a village named Vu Dai – the origin of this dish.
Nowadays, when you visit this village in Ha Nam province, you will see almost every household cooking and selling this dish. Back then, to keep the fish edible for days, people came up with this cooking method.
A complete clay pot of braised fish in Vu Dai usually has four layers: a ginger layer at the bottom, followed by amur fish, pork side meat, and lime juice with crushed galangal. All of them give the dish a unique flavorful taste.
While the cuisines of Vietnam and Thailand have many differences, these two nations also share some dishes. Up to the mountainous areas in Vietnam, I am going to introduce to you a specialty of the Northwest region. It is called Trau Gac Bep Tay Bac, and its origin is actually Thailand.
People came up with this dish when they need food to eat for a long time during the monsoon season or spend days in the forest. The English name already gives you a hint of how the locals make this dish.
People season the buffalo meat with chili, ginger, and Indian prickly ash. After that, they hang up the meat above the charcoal and wood stove. The smoke and heat will slowly cook the meat until all of the season is absorbed into it.
Despite being cooked without preservatives, the meat can last up to a month. The flavor of the buffalo meat is tasty and smoky. It is such a special dish that you cannot miss.
Northwest Vietnam is also home to Com Lam. It is a popular dish of several Vietnamese ethnic minorities such as Tay, Thai, Nung, and Muong. You can also find it in the Northeast, Highlands, and some ethnic groups in Laos, Thailand, Cambodia, Myanmar, and China.
The ingredients for this dish include bamboo tubes, sticky rice, and salt. People choose the favorable bamboo tubes, then put the glutinous rice along with some salt. They cover the tubes’ mouths with banana leaves and grill them.
The sticky rice cooked in bamboo tubes has an amazingly good smell. People serve it with sesame and salt. The combination of Com Lam and chicken is also available in Central Highlands food stalls. The local people, as well as tourists, love this special rice.
A group of tourists tried to cook Com Lam by themselves.
Even though Fried tofu in tomato sauce is not a famous Vietnamese dish, it is a common dish in everyday meals of Vietnamese people. You can find the dish in food stalls including regular and vegetarian ones.
The recipe is so simple that you can cook it at home at ease. You just need to make sure that you fry the tofu well and make the tomato sauce right. With the sweet, salty, and slightly sour, it is so good to eat it with rice.
Nom hoa chuoi is one of the rustic dishes available in almost three regions in Vietnam. Nowadays, the salad appears on the menus of most restaurants in Vietnam. What’s more? It is a popular appetizer at Vietnamese wedding receptions.
The main ingredients include banana blossoms, meat (chicken or beef), shrimp, coriander, mint, bean sprouts, green papaya, carrots, roasted peanuts, sesame seeds, sugar, salt, white vinegar, lime juice, and fish sauce. The salad tastes crunchy, salty, and sweet.
You may find banana blossoms extremely healthy, especially for women. Some outstanding benefits are improving the uterus condition, regulating the menstrual cycle, and aiding anemia treatment.
Canh or Vietnamese clear soup is a national dish in the daily meals of Vietnamese people. Even though you may not hear it as a famous dish, canh is authentic and popular in Vietnam.
Canh is a general word for any Vietnamese clear soup. Two common types of canh are vegetables and fish. The recipe can be diverse depending on which kinds of vegetables or fish you use.
This soup goes so well with rice. If you have a chance to experience a regular meal in Vietnam, either lunch or dinner, you may find that they love canh.
Banh Chung is one of the traditional Vietnamese foods, which represents the culture of Vietnam. The origin of this food attaches to the legend of Lang Lieu, a prince of the sixth Hung King in ancient Vietnam.
The dish is made with glutinous rice, mung bean, and fatty pork, and wrapped in dong leaves. Vietnamese people usually eat boiled Banh Chung or fried ones.
Banh Chung is an irreplaceable food in Vietnamese daily life, especially during the Tet holiday. They worship Banh Chung on the altar and serve them later. One of the happy moments for Vietnamese people is when they gather to cook Banh Chung several days before Tet.
Com Chay Cha Bong is another yummy snack in Vietnam. Com Chay or scorched rice is a layer of crunchy brown rice at the bottom of the cooker. It forms when cooking rice over direct heat of a flame.
Com Chay is a specialty of Ninh Binh province. In 2012, it was recognized as a delicious Asia dish by Asian Record Organization. Nowadays, it is combined with Cha bong (pork floss) to form an addictive snack.
In Ho Chi Minh City, it is a famous street food. The locals usually make it with scorched rice, pork floss, spring onion greens, and special sauce. Com chay cha bong is so popular that you can find the packaged version in supermarkets.
Mung Bean Cake is a specialty in Hai Duong province. It is a super common present for friends and family whenever someone comes back from Hai Duong.
The ingredients to make the cake are mung bean, sugar, vegetarian oil, and vanilla. Unwrapping the cover, you will see the cute little cubes of mung bean cake. They taste super sweet and almost melt in your mouth.
People place the cakes on a plate and serve them with tea and some tasty Vietnamese fruits. They create a comfortable feeling and a perfect dessert after a meal.
Now, are you ready to move down to Central Vietnam? Even though this land is not as prosperous as the other two, it is a perfect destination for food lovers. From awesome snacks to yummy desserts, the cuisine in Central Vietnam is a real gem.
This food list cannot be complete without Bun Bo Hue, which is one of the most outstanding dishes in Central Vietnam. Some people say it is a spicy version of Pho Hanoi, but it actually has more distinctive characteristics.
As you can guess from its name, Hue province is the origin of the dish. The local people have dedicated themselves to creating a delicious and flavorful soup. The soup’s special taste is mainly from simmering beef bones, lemongrass, and Hue fermented shrimp paste.
Compared to Pho, Bun Bo Hue has a stronger and spicier flavor. The main ingredients include cylindrical rice noodles, beef, pork, and pig blood curds. They serve the beef noodle with fresh vegetables such as lettuces, bean sprouts, and mints.
Com hen is an authentic and familiar dish to the people in Central Vietnam, especially Hue. Every morning, you see people walk or ride their motorbike to the nearby food stalls and have a bowl of com hen. That is an ideal way to start their day.
Com hen is an accessible, extremely cheap, and delicious dish. It is a mixture of ingredients such as rice, clams, raw vegetables, and many more. A spoonful of com hen is bursting with flavor.
Bun Hen (Clams Vermicelli) and Mi Hen (Clams with instant noodles) are two other delicious variants you should not miss.
Anthony Bourdain – a talented American chef falls in love with Com Hen.
The next one that should be on your must-try food list is Banh Beo. If you have a chance to try Banh Beo, you will love these cute little bowls. They are tasty and cheap snacks that people love to eat in the afternoon.
They are made from rice flour, minced shrimp or mung bean, and fish sauce. Accompanied toppings are fried pork rinds and fried shallots. Banh Beo is tender, a bit chewy, and savory. Once you try the first bowl, you can’t help yourself to have the second.
Even though it is a typical dish in the Middle of Vietnam, you can also find it in the South but with more interesting and yummy variants.
Banh Nam is a famous and rustic dish in Hue with a soft texture and mild and savory flavor. It is the favorite of everyone, especially the old and kids. People prefer to have Banh Nam as a snack in the afternoon.
Also from familiar ingredients like rice flour, shrimp, and pork, but perhaps the way the locals cook this dish makes it different. Pour a bit of fish sauce on the surface of the dish, and spoon a piece. You will feel true happiness melt in your mouth.
Here is a simple guide to making tasty Banh Nam.
Banh Loc Goi and the previous Banh Nam are a perfect couple of snacks. They both have the same origin and banana leaves wrapper. However, the texture and flavor are different. While Banh Nam is tender, Banh Loc is so chewy.
The chewy texture is mainly from tapioca, which is the main ingredient in Banh Loc. The fillings include shrimp and pork. All of them are wrapped in banana leaves and steamed until the flour becomes transparent so that you can see the fillings inside.
Banh Loc also has the vegetarian version whose fillings are carrot, wood ear mushrooms, and other spices. This is a tasty snack you should not miss in Vietnam.
Wait? Is this dish quite similar to the previous one? You are right. They both include ‘Banh Loc’ in their names. However, while Banh Loc Goi is wrapped in banana leaves, Banh Loc Tran is not. Besides the wrappers, they also have different features.
Both of them are made with tapioca and shrimp. However, Banh Loc Tran is usually smaller, in a different shape, and served with sweeter fish sauce. Thus, the flavor is milder compared to Banh Loc Goi. The vegetarian variant includes mung beans, not shrimp.
You can find Banh Loc Goi easily in traditional markets such as Dong Ba Market in Hue. The vendors sit with big bowls of Banh Loc Tran with spring onions and chili sprinkled on top.
Together with Banh Chung in the North, Banh Tet is another traditional and typical dish in Vietnam. However, it is more common in Central and Southern Vietnam. While the locals barely eat Banh Tet in everyday meals, it is an indispensable dish at Tet.
Banh Tet is a cylindrical dish made with sticky rice, mung beans, and fatty pork. People tactfully wrap everything in banana leaves and boil them. Normally, Vietnamese people have to stay up overnight to watch the fire.
A funny myth among students in Vietnam is that eating too much Banh Chung and Banh tet during the Tet holiday makes them forget all of their lessons. However, it is just an excuse for not reviewing before coming back to school.
Nem Lui or Cha Lui is one of the favorite dishes of tourists when they visit Vietnam, especially the Center. The dish is derived from Binh Thuan, a province in Central Vietnam. But nowadays, it is a popular dish in Vietnam, so you can find it even in the North or the South.
The main ingredient to make Nem Lui is minced and seasoned pork and shrimp. The locals push lemongrass or a bamboo stick through the mixture to create skewers. Then they grilled the skewers on charcoal.
The accompanying sauce includes tomato puree, sweetened fish sauce, tamarind juice, and pureed peanuts. A full order of Nem Lui includes skewers, raw vegetables, rice papers, and dipping sauce.
To enjoy Nem Lui the most authentic way, wrap the skewer and vegetables in the rice papers, then dip them into the sauce. I am sure you will love it.
Let’s find out the way to enjoy Nem Lui.
Bun Thit Nuong is another Vietnamese dish with vermicelli, but it does not include soup like many others. This dish is very popular in all three regions of Vietnam. People can eat Bun Thit Nuong for a main meal or as a snack.
The main ingredients are vermicelli, grilled pork, fresh vegetables, and fish sauce. The essence of the dish lies in the grilled pork and the sauce. The pork grilled over charcoal creates an incredible smell. Accompanied fish sauce is mixed with sugar and lime juice.
Vietnamese Pancake or Vietnamese crepe is what international friends call this dish. If culinary is art, then Banh Xeo is a masterpiece. Banh Xeo is a popular dish in Vietnam with different ways of cooking in different regions.
However, the dish usually includes crispy fried batter with fillings, fresh vegetables, and dipping sauce. In Central Vietnam, Banh Xeo filling is made with boiled or grilled pork, shrimp, and bean sprouts. The sweet-flavored sauce is mainly made from peanuts and sesame.
In the South, Banh Xeo is much larger and served together with green vegetables. People make the dipping sauce from fish sauce, vinegar, sugar, and lime juice, and also put some slices of green papaya and carrots in. You can add chili and garlic if you want.
Any version of Banh Xeo in Vietnam is tasty, unique, and worth trying. The sizzling sound, crispy texture, and delicious flavor of Banh Xeo are so appealing to everyone.
Check out how to make and enjoy Banh Xeo.
Pork organs are common ingredients used in Asia cuisine, especially in Vietnam. Chao Long is one of the favorite dishes of the Vietnamese because it is affordable and provides much energy.
The soup in Chao long is made from simmering pork bones and boiled organs. To enjoy Chao Long, the locals usually squeeze lime juice into it and add black pepper for a flavorful taste. People usually eat the dish with blood pudding.
Have you heard about Quang Noodle? It is a well-known dish that originated in Quang Nam province. When traveling to Danang and Quang Nam, this dish is an accessible specialty that tourists cannot miss.
A bowl of Mi Quang is full of contents, so people usually have it for lunch or dinner. The rice noodles are flat and wide. You can either have it with pork, shrimp, chicken, or frog. Other indispensable factors include eggs, peanuts, vegetables, and rice crackers.
Hoi An Ancient Town is a famous tourist destination in Central Vietnam, and Cao Lau represents the cuisine in Hoi An. Even though Cao Lau is becoming more popular in other places, only authentic Cao Lau in Hoi An owns the special features.
The most elaborate stage in cooking Cao Lau is making the rice noodle. The toothsome rice noodle is yellow, thick, and chewy. Another key ingredient is marinated pork, which only Hoi An locals know how to do.
A bowl of Cao Lau is full of rice noodles, pork, vegetables, and rice crackers. Use the chopstick to mix everything well, have a bite, and enjoy your real treat.
You will be surprised with the 200-year-old traditional Cao Lau making.
The next destination with a famous dish in our series is Nha Trang – a beautiful beach city. When coming to Nha Trang, you should seize a chance to enjoy Bun Sua. As you can see from the English name, it is rice vermicelli served with jellyfish and fried fish paste.
One of the key factors deciding the flavor of Bun Sua is choosing jellyfish. The locals know which type of jellyfish works best in the dish, and they pick it as soon as it is caught offshore.
A tasty authentic bowl of Bun Sua includes vermicelli, jellyfish, fried fish paste, tomatoes, and green onions. It tastes best when served hot.
34. Chè (Sweet Soup)
Che is a nationwide Vietnamese dessert that will surprise you with a huge number of types. Che is super popular in Vietnam and is similar to the Chinese sweet soup Tong Sui. In general, Che is a sweet dessert usually served with ice.
The ingredients to cook Che are diverse from beans and fruits to rice. Some of the typical types of Che are Che Thai, Che Bot Loc Heo Quay, and Che Dau. Che Thai is famous in Danang with durian as the key factor.
Che Bot Loc Heo Quay is the most bizarre style, which contains roasted pork coated in tapioca. The most popular type in Vietnam is Che Dau. People make it with many types of beans such as mung beans, azuki beans, and black beans.
Known as a multicultural area, Southern Vietnam will not let you down with its cuisine. There are plenty of unique aspects that set Northern and Southern Vietnamese food apart, which add to the diverse cuisine of this country. Let’s check out the signature foods of Southern areas!
Banh Mi is one of the internationally recognized dishes in Vietnam. It is a French-inspired dish since the French brought the baguette to Southern Vietnam in the 20th century. Nowadays, it has become a national food which you can find almost everywhere in Vietnam.
Banh Mi is a common breakfast for most Vietnamese people, especially students and workers. Vietnamese bread texture is crunchy outside but soft inside. The locals split lengthwise and fill with ingredients. The fillings in Banh mi are incredibly diverse.
The key ingredients usually are grilled pork, sausage, egg, cucumber, cilantro, and pâté. One of the most famous Banh mi branches in Vietnam is Banh Mi Phuong in Hoi An. It is so good that you must wait in line to buy it.
Find out 5 delicious types of Banh Mi in Ho Chi Minh City here.
Goi Cuon or Vietnamese Fresh Spring Rolls are one of the most delicious and health-conscious dishes in Vietnam. People usually serve it as an appetizer. The locals tend to make and enjoy this dish when gathering together.
The main ingredients to make Goi Cuon include rice paper, boiled pork and shrimp, vermicelli, and raw vegetables. The essence of the dish also lies in the dipping sauce. It depends on the region but the most typical is sweet and sour fish sauce.
Bo Kho is a typical Southern Vietnamese dish but is also accessible in other parts of Vietnam. No one knows the exact origin of Bo Kho, though some people think it is an inspired dish from both the West and the East.
Perhaps it is not so popular among travelers, but Bo Kho is a common dish in Vietnamese daily life. It is an excellent breakfast, especially in cold winters. The stew in rural areas is much spicier than in urban areas.
The locals stew the beef long enough so that it becomes very tender. Bo Kho also contains other types of greens such as carrots and herbs. It is served with Banh Mi Khong (plain bread).
Listed on top of the best Vietnamese street foods, Banh Trang Tron is a favorite snack of many Vietnamese people, especially students. You can easily catch the image of students enjoying Banh Trang Tron with friends.
Banh Trang Tron is a mixture of rice paper, dried beef, quail eggs, and so many more ingredients. All of them create a flavorful and addictive taste in the dish. When you buy Banh Trang Tron from a street vendor, they also provide you with a pair of chopsticks.
This is how a street vendor makes Banh Trang Tron.
This dish originated in Cambodia, so people name it after Phnom Penh (Nam Vang) – the capital of Cambodia. It is altered to suit the Vietnamese’s appetite, so somehow this noodle soup is a combination of Cambodian and Vietnamese cuisine.
In Vietnam, you can enjoy the authentic Hu Tieu Nam Vang in Ho Chi Minh City. The locals make clear broth from pork bones, pork, shrimp, and dried squid.
Like other noodle soups in Vietnam, Hu Tieu Nam Vang has soup, noodles, and vegetables as key ingredients. However, a bowl of this dish will blow you out with many other toppings including shrimp, pork, pork organ, and quail eggs.
If you have been to Saigon or Ho Chi Minh City before, you probably have seen a lot of food stalls selling Com Tam or Broken rice. It is an affordable, high-calorie food, so people usually have it for lunch or dinner.
The most special thing about Com Tam is the rice. It has to be rice with fractured rice grains, so it tastes different compared to the regular rice in Vietnamese daily meals.
The key ingredients in Com Tam are rice, grilled pork ribs, Bi Heo (shredded pork skin), and a Vietnamese-style omelet. However, it cannot be complete without vegetables such as green onions, cucumber, radish pickles, and the fish sauce accompanied.
Balut is one of the scariest and most bizarre dishes in Vietnam. However, it is actually a delicious and healthy dish. And if you really want to immerse in the culture of Vietnam, why don’t you seize the chance to enjoy balut?
The locals usually eat balut with Vietnamese coriander and ginger fish sauce. The combination of them makes the dish a nutrient-rich dish. Balut is a high-calorie food and also a good source of vitamin A, vitamin B1, and C.
It aids in the treatment of anemia, chronic fatigue syndrome, and erectile dysfunction. However, consuming too many baby dusk eggs also creates unexpected diseases.
Check out how the locals in Southern Vietnam enjoy grilled balut eggs.
The next dish is a specialty of Vinh Long, a province located in the Mekong Delta. Ca Tai Tuong Chien Xu leaves an unforgettable experience for anyone who has tried it before. The incredibly giant fried fish is extremely delicious.
The local people deep-fry the elephant ear fish until it is well-cooked and crispy. Then the whole fish is served as it is, which usually impresses the customers.
If the Mekong Delta is on your bucket list, I highly recommend you to try Ca Tai Tuong Chien Xu there. The tastes of the fish, the fresh vegetables, and the special sweet and sour sauce will satisfy your tastebuds.
Vietnamese Mini Savory Pancakes are a popular snack among the local people in Southern Vietnam. Nothing is better than having Banh Khot when hanging out with friends. So I suggest you try this tasty street food if possible.
If you have a chance to watch the locals make Banh Khot, you will see them pour the rice flour batter on a specialized mold heating pan. When it is cooked, they will put some savory ingredients on its surface.
Banh Khot looks like mini crispy fried pancakes that involve pork, shrimp, and scallions. You wrap the pancake and the fresh vegetables in rice paper. Then dip into the sweet fish sauce. It may be simple but delicious.
If you want to experience the local life and the local food in Saigon, you should try Bot Chien. It is a Chinese-originated dish that is becoming a tasty popular snack in Ho Chi Minh City. It only costs you from 0.5 to 1.5 dollars for an order of Bot Chien.
The dish includes fried rice flour, eggs, spring onion greens, and pickled green papaya and carrots. They serve it with sweet-sour dipping sauce. Normally, street food vendors sell Banh Bot Chien as well as other snacks. So you can try many things at the same time.
Let’s see how the locals make Banh Bot Chien.
There is a story behind Banh Bong Lan Trung Muoi. Back in 1968, a woman sold sponge cake on the corner of Ben Dinh market, a famous market in Vung Tau province, to bring up her 5 children.
One of them later took over his mother’s business and came up with the first salted egg sponge cake recipe. The owner took Gốc Cột Điện (at the root of a power pole) as his brand name to remind him of the time when he used to sell this treat next to a power pole.
The dish has now become one of the most popular snacks nationwide. It is available in different versions such as cheese and pork floss. You can easily buy one in any city in Vietnam.
In general, Vietnamese foods are one of the reasons why Vietnam is a perfect tourist destination. As fresh vegetables are present in almost every dish, Vietnamese cuisine is not only delicious but also health-conscious.
So, what is your favorite Vietnamese dish? I bet it is very hard to pick just one. I look forward to hearing your experience with the foods in Vietnam in the comment section. If you know of any other tasty dishes, do not hesitate to leave your thoughts below.
Thank you and chúc ngon miệng!