Top 10 Famous Dishes in Vietnam

Vietnamese Baguette (Bánh mì) is made from regular wheat flour (and may include rice flour) and is a popular street food across all three regions of Vietnam. This type of bread originated from the baguette brought to Southern Vietnam by the French centuries ago. The bread initially featured pate with butter and later spread to the Central and Saigon regions. Through subsequent improvements, Saigonese transformed the baguette into a distinctive dish with regional flavors. Vietnamese baguettes are shorter, about 30-40 cm, compared to the original. Depending on the regional taste, the bread is stuffed with various fillings such as meat or familiar pate, becoming a common dish for the people and believed to have existed for 150 years. Depending on the stuffing inside, the stuffed baguette has different names.

Vietnamese Baguette (Bánh mì) is not only a familiar breakfast for the Vietnamese but also the image of bread vendors along the street has become a unique street symbol in the eyes of foreigners. Vietnamese baguettes come with various accompaniments such as pork sausage, shredded pork skin, or meatballs, each bringing a different flavor. When combined, they create a unique and exotic taste. Therefore, Vietnamese baguettes rarely use only one type of main filling like in Western countries. This diversity is what makes foreign tourists remember this rich dish of the Vietnamese people.

Beef Vermicelli is a specialty of Hue, although this dish is popular throughout all three regions of Vietnam and among Vietnamese people abroad. In Hue, it is simply called 'bún bò' or more specifically 'bún bò giò heo.' Other regions refer to it as 'bún bò Huế,' or 'bún bò gốc Huế,' indicating the origin of this dish. The main ingredients include vermicelli, beef shank, pork knuckle, and a distinctive red broth flavored with lemongrass and annatto seeds. Sometimes, the bowl of vermicelli is also topped with rare beef, crab sausage, and other ingredients depending on the cook's preferences.

A rich and flavorful dish with the essence of crab paste from the people of Hue, now becoming a representative dish for the entire Central region. When mentioning the Central region, one immediately thinks of the aromatic lemongrass-flavored Beef Vermicelli. The dish is widely popular in the South and has not undergone many changes in terms of taste. What makes this dish special is the need for authentic Hue crab paste to truly bring out the rich flavor. Although the pronunciation may be challenging, most tourists love and remember this name whenever Vietnamese cuisine is mentioned.

Pho is a traditional Vietnamese dish and can be considered one of the most distinctive dishes in Vietnamese cuisine. The main components of pho are rice noodles and broth (or broth, as called in the South) along with thinly sliced ​​beef or chicken. It is also accompanied by condiments such as hoisin sauce, pepper, lime, fish sauce, and chili... These spices are added according to the taste of each diner. Pho is usually eaten for breakfast or dinner. In provinces in Southern Vietnam, pho is served with additional ingredients called herbs such as green onions, bean sprouts, and various herbs, among which coriander is a characteristic leaf of pho. Pho is often beef pho, but there is also chicken pho, pork pho, shrimp pho...

The broth is generally made by simmering beef bones, and the meat used for pho is beef or chicken, and the spices include cinnamon, star anise, ginger, cardamom, cloves, coriander seeds... Traditionally, the 'pho' noodle is made from rice flour, spread thin and cut into strands. Pho always has to be eaten hot to be delicious, however, to get a delicious bowl of pho also depends on the experience and traditional secrets of the pho cooking profession.

A familiar dish of the Vietnamese people. Pho quickly spread to the world with the name 'Pho' retained as a way for foreigners to think of Vietnam when they hear that name. There are usually two typical flavors of pho, namely Gia Dinh pho (representing the South) and Hanoi pho (symbolizing the North). Gia Dinh pho is usually salty and less fatty than Hanoi pho. Pho is often served with various herbs and two types of sauces, black and red. The flavor of pho, salty, sweet, and warm, is considered a remedy to reduce stress for busy, pressured, and troubled individuals.

Rice with mussels is a traditional dish of Hue cuisine. Rice with mussels is presented in the form of cold rice mixed with sautéed mussels through oil and spices, mussel broth, fermented shrimp paste, Chinese cabbage, lard, grilled rice paper, crispy fried noodles, red chili, whole peanuts, cooked oil, pepper, MSG, and salt. As a traditional breakfast dish of the people of the Central region, Rice with mussels is not easily found even in the bustling Saigon. Rice with mussels is a combination of white rice, spicy sautéed mussels, accompanied by peanuts, crispy fried pork skin, and herbs such as basil and coriander. Most foreign tourists are attracted by the fragrant flavor of spicy sautéed mussels combined with the crispy texture of fried pork skin. Not only tourists but also many Vietnamese people living in the North or South try to find and taste that dish when they set foot in the dreamy land of Hue.

Soak the mussels in rice water for a while to remove all the mud, wash them clean, and boil them until the mussels open. Take the broth after settling and pour the mussels into a sieve to get the mussel meat. Mussel meat and mussel broth are the two main flavors of rice with mussels, besides, various accompanying spices are also indispensable. Other parts include white rice to cool, sour starfruit, herbs, banana flowers cut into thin strips, fish sauce, black pepper, fried shallots, sesame salt, chili sauce, lard, dried fried pork skin, raw shrimp paste, golden fried peanuts, and chili powder with oil. All must be cooled, only the mussel broth must be kept boiling. The bowl of rice with mussels is mixed with all the above ingredients and then poured with mussel broth. Rice with mussels is usually eaten with fresh spicy chili for the right taste, while for mussel vermicelli, it may be better to eat it dry (meaning without pouring mussel broth when eating).

Broken rice is a specialty of Southern Vietnam, and it is one of the most popular breakfast dishes among Southern people, especially in Saigon. Nowadays, this type of rice made from broken grains can be found in some places in the Central and Northern regions and abroad. A plate of broken rice with grilled ribs, shredded pork skin, pork meatloaf, and eggs is often served as a breakfast dish, but now broken rice is also available in some lunch, afternoon, or evening eateries with various accompanying dishes.

Broken rice is cooked from broken rice grains. These are rice grains that are broken during the milling process. Originally considered as a byproduct, these broken grains were often used as feed for chickens or consumed by people when facing scarcity. Today, broken rice has become a familiar dish, and thus, the price of broken rice has also increased. Eating broken rice requires sweet fish sauce, a mixture of fish sauce with filtered water and added sugar. Depending on the preparation method and the eater's taste, the fish sauce can be more or less sweet (salty) and may include lime. Broken rice can be served with various accompaniments, but most commonly with grilled ribs, pork meatloaf, sunny-side-up eggs, and shredded pork skin.

Broken rice is not only a delicious dish, a Vietnamese specialty, but it has also gained international recognition. On August 1, 2012, in Faridabad, India, the Asian Record Organization recognized an Asian record for the culinary value of broken rice from Saigon and nine other Vietnamese dishes. In early 2012, CNN considered broken rice as an appealing popular street food.

Grilled Pork Vermicelli is a traditional dish of Hanoi. The vermicelli used is usually thin vermicelli, also known as tangled vermicelli. The charcoal-grilled pork patties, green papaya for sourness, and fresh accompanying vegetables such as lettuce, coriander, and bean sprouts are typical. People in Hanoi often enjoy Grilled Pork Vermicelli for lunch. It is also considered a dish similar to 'Grilled Meat Vermicelli' in the South, although the fish sauce is milder and less salty. This dish was chosen by U.S. President Obama during his visit to Vietnam.

Hanoi's Grilled Pork Vermicelli has been a part of the culinary scene for a long time, becoming a distinctive feature of Hanoi. It's not hard to find in Hanoi; from every corner of the old streets, you can smell the aroma of grilled pork patties on the glowing charcoal stoves. A complete serving of grilled pork vermicelli includes vermicelli, grilled pork patties, dipping sauce, and accompanying vegetables. The dipping sauce is crucial in determining the dish's quality. The common dipping sauce is a synthesis of flavors like sour, spicy, salty, and sweet, created by ingredients such as vinegar, fish sauce, sugar, chili, and garlic.

Hanoi's Grilled Pork Vermicelli shares similarities with grilled meat vermicelli in the central region. However, the main difference lies in the meticulous preparation. Procuring the ingredients for making grilled pork vermicelli is simple and close; just outside the market, you can find everything you need. Overall, grilled pork vermicelli may not seem special, but when savoring each ingredient combined, it leaves an indelible mark.

Quang Noodle is a distinctive dish from Central Vietnam, particularly Quang Ngai, Quang Nam, and Da Nang. It is typically made from fine rice flour noodles, layered and cut horizontally to create thin strands, approximately 2mm wide. The noodles, made with wheat flour, are mixed with some additives to achieve a chewy texture. Next, they are blanched in boiling water. During blanching, the cook adds peanut oil to prevent the noodles from sticking, imparting the characteristic richness to Quang noodle strands. Beneath the noodles are various raw vegetables; Quang Noodle must be served with a combination of 9 different fresh herbs, including basil, fresh lettuce, young mustard greens, white bean sprouts, possibly blanched or served raw, cilantro, coriander, with finely chopped scallions and thin slices of banana blossoms.

On top of the noodles are pork, shrimp, chicken, frog meat, and snakehead fish, along with broth made from pork bones. Crushed and roasted peanuts, finely chopped scallions, herbs, and red chili are added. Typically, the broth is called 'water,' but it is also a type of light soup, very concentrated and not too watery. Eating Quang Noodle is best with large green chili for the perfect taste. Additionally, it can be accompanied by sesame rice crackers and fragrant, crunchy roasted peanuts, adding a distinctive flavor to this dish.

Rice Porridge with Pork Offal is a traditional dish dating back to ancient times in rural areas. Back then, pig offal, after extracting the meat, was boiled, and the broth was used to cook porridge. However, over time, the preparation of rice porridge with pork offal has become more sophisticated. To achieve a delicious aroma, vendors often roast rice with fried shallots before cooking the porridge. This way, the rice grains in the porridge remain firm instead of becoming overly soft and mushy like typical porridge.

Rice Porridge with Pork Offal is a familiar and common breakfast dish among the Vietnamese people.

Steamed Rice Pancake is considered one of the most intriguing and unique types of cakes in Vietnam. The cake is soft, thin, and white, resembling a sheet of paper. It is made from finely ground rice flour mixed with water, spread thinly on a flat surface. The person pouring the cake must be skillful and gently remove the cake with chopsticks, performing the task quickly and neatly to prevent tearing. Steamed Rice Pancake is usually served with fried pork sausage, cinnamon pork sausage, spring rolls, and pork sausage. Some establishments even add crispy fried cakes to introduce new flavors. Eating steamed rice pancake should not forget accompanying vegetables such as bean sprouts and basil, as they enhance the flavor. Steamed Rice Pancake is enjoyed with a dipping sauce made with fish sauce, sugar, and garlic, providing a refreshing, warm taste.

Rice used for making steamed rice pancake is typically old rice (using new or high-quality rice will make the cake sticky and challenging to process). The rice is finely ground and mixed with water. A steamer is used, and a thin fabric is stretched over the steamer's mouth. Each time, a small amount of batter is evenly spread on the fabric's surface to create a thin cake. A bit of lard can be applied for easy removal. After the cake is cooked, a large chopstick or bamboo stick is used to transfer it to a plate. At this point, the cake can be rolled with a filling consisting of a mixture of some pork shoulder, half lean and half fat, shrimp, minced wood ear mushrooms, and fragrant mushrooms, sautéed until well-cooked with spices such as fish sauce and pepper. Additionally, dried fried shallots can be sprinkled on top, and it is served with a dipping sauce featuring various tastes like sour, spicy, salty, and sweet. Steamed Rice Pancake is commonly consumed for breakfast or as a snack.

Vietnamese Savory Pancake is a popular street food in Vietnam. People rarely enjoy this dish in upscale restaurants; instead, they often sit in small groups on the sidewalks. Bánh xèo varies in taste depending on the characteristics of each region. Southern regions usually use shrimp and meat for the filling, while the Northern regions add julienned taro and thinly sliced potatoes. Vietnamese Savory Pancake is served with sweet and sour fish sauce, becoming crispy and more delicious when eaten hot. Vietnamese people typically eat bánh xèo in the evening during social gatherings with friends.

In Hue, this dish is often called bánh khoái and is usually accompanied by grilled meat, and the dipping sauce is a broth made from soy sauce, liver, and peanuts. In Southern Vietnam, eggs are added to the pancake, and people eat it with sweet and sour fish sauce. In Northern Vietnam, in addition to typical ingredients, the filling for Vietnamese Savory Pancake also includes thinly sliced potatoes or julienned taro. The variety of accompanying vegetables for bánh xèo is extensive, including water spinach, mustard greens, watercress, basil, perilla leaves, pennywort, and young mango leaves. In different regions, unique ingredients are added, such as sour star fruit in Can Tho, bạch lạc leaves in Dong Thap, young mango leaves in Vinh Long, and cajuput leaves in Bac Lieu. Therefore, connoisseurs feel suspicious that this dish truly originated from Hue.