Top 10 Vietnamese Dishes Every Tourist Will Remember After Leaving Vietnam

Bánh mì is not only adored by the Vietnamese but also by international visitors. Numerous international media outlets and travel websites, including The Guardian, National Geographic, BBC, and Tripadvisor, have ranked Vietnamese bánh mì as the best street food in the world. Visitors to Vietnam can easily find this dish anywhere—from high-end restaurants to humble street stalls. The sandwich offers a variety of fillings such as cold cuts, pâté, shredded pork, grilled meat, and ham, complemented by cucumber, fresh herbs, and Vietnam's signature sauces.

Considered a quick and affordable meal, bánh mì is popular among students, workers, and anyone on the go. It is believed that the bánh mì was introduced to Vietnam about 150 years ago. After 1975, following the migration and boat journeys of many Vietnamese, Saigon bánh mì spread to countries like France, the US, Australia, and Canada, becoming globally recognized. In March 2012, The Guardian, a leading UK newspaper, ranked Saigon bánh mì among the 10 most delicious and exciting street foods in the world. The version of bánh mì found in countries with Vietnamese communities carries the distinctive flavors of Saigon's bánh mì.

This iconic dish from the ancient capital of Hue is a favorite among international tourists. Anthony Bourdain, the famous American chef from CNN’s show 'Anthony Bourdain: Parts Unknown,' once expressed his admiration for Vietnam’s Bun Bo Hue. After trying many Vietnamese dishes, he declared that Bun Bo Hue was the best soup he had ever tasted. The dish is made from rice noodles, beef shank, pork knuckles, and a rich, red broth flavored with lemongrass and shrimp paste. Sometimes, additional ingredients like rare beef, crab cake, and others are added depending on the cook’s preferences.

The soul of this dish lies in its distinctive broth, simmered from beef bones, shrimp paste, and occasionally minced pork or crab cake. This unique flavor is what makes Bun Bo Hue unforgettable. In the broth, locals often add a touch of shrimp paste, enhancing the unique taste of the soup. After simmering the beef bones, thinly sliced raw beef is usually dipped into the hot broth before being added to the bowl (this is known as rare beef). The dish is typically topped with chili powder and various herbs such as bean sprouts, fresh herbs, lettuce, small mustard greens, and sliced banana blossom.

Crab Spring Rolls are a famous dish from Hai Phong, and have made it to CNN's list of the most irresistible street foods in Asia. These fried spring rolls are commonly found across Vietnam and have different names depending on the region, such as 'Chả Rế,' 'Chả Giò,' or 'Chả Nem Hải Sản.' The ingredients and flavors vary according to regional tastes. For example, the southern style of fried spring rolls, known as 'Chả Giò,' differs slightly from the northern version, including the one found in Hanoi.

Unlike traditional spring rolls, Crab Spring Rolls are wrapped in a square shape. The key ingredients for this dish include minced lean pork, fresh shrimp, eggs, crab meat, and red rice paper. Once fried, the spring rolls have a crisp texture and a rich, non-greasy flavor. They are often served with rice noodles, a sweet and sour dipping sauce, and fresh accompaniments such as lettuce and 'lá đinh lăng' (Vietnamese herbs). It’s no wonder that these delicious rolls have become a favorite among both local and international food lovers.

Vietnamese Spring Rolls have earned a spot in CNN's list of the 50 best dishes in the world. Known locally as 'Gỏi Cuốn' (or 'Nem Cuốn' in northern dialect), these fresh rolls are incredibly popular throughout Vietnam. Originating in the southern region, Gỏi Cuốn is made with a variety of ingredients, including lettuce, bean sprouts, fresh herbs, basil, perilla leaves, dried shrimp, boiled pork, fresh shrimp, and more, all wrapped in delicate rice paper. The accompanying dipping sauce is a flavorful mix of chili sauce and crushed peanuts, fried with garlic and oil.

This dish is widely consumed across the country, with regional variations that can include different herbs, meats, and seafood, such as beef, pork, duck, shrimp, fish, and crab. It is commonly served as an appetizer or alongside drinks, especially during social gatherings. The versatility of Gỏi Cuốn means it can be prepared with a wide range of ingredients, creating a unique sensory experience for every taste.

At the 2013 street food festival in Singapore, Grilled Banana with Coconut Milk was voted as the most beloved dish. The sweetness of the banana, the chewy glutinous rice, the fragrant coconut aroma, and the crunch of peanuts all come together to create a taste that leaves a lasting impression. A foreign visitor once said: 'When I peeled off the hot, aromatic banana leaf, I bit into the warm grilled banana wrapped in sticky rice, and I was taken aback by the heat. The subtle sweetness of the banana, the richness of the sticky rice in the coconut milk, and the chewy texture left me astonished. This is truly a delicious Vietnamese dish.' Bananas are a common ingredient in many Vietnamese desserts, offering not only a delicious flavor but also health benefits, such as vitamin C, skin enhancement, and weight loss support.

Grilled Banana with Coconut Milk delivers a gentle sweetness from the banana, which is complemented by the rich coconut flavor. The grilled banana's aroma mixes with the fragrant coconut milk, creating a captivating scent. The dish is wrapped in sticky rice, which enhances the flavor when grilled. The preparation is simple: after steaming the sticky rice, it is flattened around the banana and then grilled over charcoal. The vendor then adds a bit of coconut milk and crushed peanuts on top. One bite is enough to feel satisfied, as the rich fragrance and flavor of the banana wrapped in sticky rice are truly irresistible, awakening the senses and providing a truly fulfilling experience.

Vietnamese Bánh Xèo is often hailed as the world's best pancake, and was even featured at the Smithsonian Folklife Festival in the United States in 2007. Renowned food experts, including those at CNN, have praised this wonderful street food. The perfect bánh xèo features a golden, crispy outer shell, and a flavorful filling of shrimp, beef, and fresh herbs, complemented by a tangy pickled vegetable sauce. Bánh xèo is a popular dish across Asia, with similar versions in Japan and Korea, where the batter is cooked until crispy and folded into half-moon shapes with a variety of fillings such as shrimp, pork, bean sprouts, kimchi, potatoes, chives, or seafood.

In Vietnam, bánh xèo is served in various regional styles, with some areas favoring a crunchy version and others preferring a chewy texture. A wide range of fresh herbs and vegetables are commonly served with bánh xèo, including lettuce, mustard greens, Vietnamese coriander, perilla leaves, basil, and even wild rice leaves. In places like Can Tho, banana leaves are added, while in Dong Thap, the leaves of the Lagerstroemia tree make an appearance. In Vinh Long, young mango leaves are included, and in Bac Lieu, the dish is paired with the leaves of the camphor tree. The most intricate versions of bánh xèo are found in central Vietnam, where the dish is often served with additional fruits like unripe figs and sour starfruit. Many food enthusiasts believe that this dish has its origins in Hue.

In 2012, Bún Riêu Cua from Vietnam was ranked among the top street foods in Asia by CNN. The dish is simple yet delicious, made with either rice vermicelli or flat noodles, and a flavorful crab-based broth. It is seasoned with fish sauce or shrimp paste, lime, and chili. Fresh vegetables such as shredded water spinach, banana blossom, sliced banana stem, Vietnamese coriander, perilla, and mint add to the flavor. The noodles are served in a large bowl, topped with crab meat and sprinkled with chopped green onions, then drenched in a tangy, sweet broth that is both rich and refreshing. One tourist who tried it said, 'It was incredible to eat this dish. I couldn’t stop because it had a unique taste that I couldn’t resist.'

Bún Riêu Cua is a traditional Vietnamese dish widely enjoyed both domestically and internationally. It consists of noodles made from rice flour and a tangy crab broth made from crab roe, crab meat, tamarind, tomatoes, pork fat, and seasonings. The dish is often complemented with shrimp paste to intensify the flavor, and is typically eaten with fresh herbs, depending on personal preferences. Bún Riêu has a light, tangy taste, making it a refreshing dish for hot summer days, which is why it is so beloved by the Vietnamese. Numerous street vendors across Vietnam serve this delicious dish.

Pho is a traditional Vietnamese dish and is arguably one of the most iconic representations of Vietnamese cuisine. The main components of pho are rice noodles and broth (or 'nước lèo' as it’s called in the South), served with thinly sliced beef or chicken. It is also accompanied by various seasonings such as soy sauce, pepper, lime, fish sauce, and chili, which are added according to individual preferences. Pho is typically eaten as a breakfast or dinner dish. In southern Vietnam, pho is served with additional fresh herbs like green onions, bean sprouts, and cilantro, with culantro being a signature leaf in the dish. While the classic version is beef pho, there are also variations like chicken pho, pork pho, and shrimp pho.

No list of Vietnamese cuisine would be complete without pho. Pho is found everywhere in Vietnam, from street stalls to high-end restaurants. It is so popular that it was included in CNN's top 50 dishes in the world. This beloved dish has been featured in food magazines and is often praised by renowned chefs in upscale restaurants. A bowl of pho, with its fragrant broth and sweet flavor from the bones, paired with soft rice noodles that carry the essence of rice, has captured the hearts of many international visitors who quickly become 'addicted' after their first taste.

CNN Travel has ranked countries with the most popular cuisines among travelers, and fried spring rolls from Vietnam have made the list. In terms of appearance, Vietnamese spring rolls are simple, but once you taste them, it’s hard to resist the rich, savory flavor. The outer crispy wrapper is golden and fragrant, perfectly complemented by the sweet, savory, and rich filling inside the roll. The combination of crispy exterior and savory filling, paired with a tangy, sweet fish sauce and fresh herbs, creates an irresistible taste.

Besides the traditional pork, crab, and seafood fillings, the North of Vietnam also offers a variation called snail spring rolls. The ingredients include snails, lean pork, betel leaves, mugwort leaves, chopped green onions, and eggs. In the South, many other types of spring rolls are available, such as fruit spring rolls, vegetarian spring rolls, seafood spring rolls, and spring rolls wrapped in wonton skins. For seafood spring rolls, shrimp, fish, and vegetables are diced, stir-fried, and mixed with mayonnaise. After wrapping, the rolls are dipped in a mixture of flour and water, coated in breadcrumbs, and then deep-fried to a golden crisp.

Bun Cha – a beloved Vietnamese dish – has earned praise worldwide and was ranked among the top 10 street foods by National Geographic. Erin F., a traveler who tasted Hanoi's Bun Cha, shared her experience: 'We stumbled upon a woman grilling meat and minced pork patties over a charcoal grill, and the aroma was absolutely intoxicating.' Even U.S. President Barack Obama indulged in this delicious dish during his visit to Vietnam. The grilled pork patties, golden and crispy from the charcoal, are served in a bowl of sweet-sour fish sauce, paired with fresh herbs and rice noodles.

Bun Cha is a humble Vietnamese dish, particularly beloved in Hanoi. Before becoming globally famous, it was already a nostalgic favorite for many who had visited the capital. As CNN Travel pointed out, Bun Cha is especially popular during the hot summer months due to the perfect pairing of two globally adored summer foods: grilled meat and salad. The savory scent of carefully marinated pork sizzling over red-hot charcoal entices customers to wait eagerly for their turn to savor this mouthwatering dish. The traditional side salad typically includes sweet lettuce, aromatic mint, and crispy water spinach, making it a refreshing accompaniment to the warm grilled meat.