Top 10 Vietnamese Dishes Famous Worldwide

Crab Rice Noodle Soup (Bún Riêu Cua) is a beloved traditional Vietnamese dish, widely known both locally and internationally. This dish consists of noodles (either thin rice noodles or flat noodles) and a tangy, savory crab broth made from crushed crab meat and roe, simmered with tamarind, tomatoes, fried onions, fish sauce, and sometimes a dash of fermented shrimp paste to enhance its flavor. It is typically served with fresh herbs, and its light, sour taste makes it especially refreshing during the hot summer months. Street vendors across Vietnam offer this dish, and it has even spread to other countries around the world.

To prepare the dish, the best crabs are selected—those with golden or rock-colored shells. After cleaning and removing the shell and carapace, the crab meat is finely crushed with a pinch of salt, then mixed with water. This mixture is strained and cooked over moderate heat until the crab meat floats to the surface. The broth is then carefully strained, and the crab roe is added back in. Tomatoes are sautéed in hot oil and then added to the crab broth along with additional tomato wedges. Tofu is cut into small pieces, fried golden, and shallots are fried until fragrant before being added with the crab roe, completing the dish.

Vietnamese Fresh Spring Rolls (Gỏi Cuốn), also known as 'nem cuốn,' are a popular dish in Vietnam, particularly from the southern regions. These fresh, healthy rolls are made with a variety of ingredients, including fresh lettuce, bean sprouts, herbs such as basil and perilla, dried shrimp, boiled pork, and sometimes fresh shrimp. All these ingredients are carefully wrapped in thin rice paper. They are typically served with a dipping sauce made of chili, crushed peanuts, and fried shallots. The dish is a refreshing choice often enjoyed as an appetizer or a light meal, and it can be served alongside drinks as a snack. The recipe varies from region to region, with some areas using beef, chicken, duck, or even fish, providing a wide range of flavors. The commonality is the use of rice paper, which is wrapped around different fillings, making it a versatile and beloved snack throughout Vietnam.

At the World Street Food Congress, Grilled Sticky Rice Banana (Chuối Nếp Nướng) from Vietnam secured the top spot, winning acclaim for its irresistible taste. The dish features bananas roasted to a golden perfection, then drizzled with creamy coconut milk, topped with fried shallots, toasted sesame seeds, and enjoyed fresh. In Vietnam, the delicious aroma of grilled sticky rice banana wafts through street corners, making it impossible to resist when passing by. The sweet, aromatic bananas blend beautifully with the richness of coconut milk, creating a unique and satisfying flavor.

This dish reaches its full potential when paired with coconut milk and roasted peanuts. The sweetness of the bananas melds with the chewy texture of sticky rice and the rich, nutty flavor of the peanuts, making it a simple yet unforgettable treat. There are various styles of grilled sticky rice bananas, often identified by the outer layer of sticky rice. Some recipes use steamed sticky rice soaked in coconut water for the outer layer, but the most delicious version involves wrapping the banana in a layer of rice flour dough, mixed with coconut milk, and then wrapped in banana leaves. This preparation method enhances the flavor while keeping the dish authentic and rich.

Bún bò Huế is one of the most iconic dishes from the city of Hue in central Vietnam, though it is popular across the entire country and among Vietnamese communities abroad. In Hue, the dish is simply known as 'bún bò' or 'bún bò giò heo' (beef noodle soup with pork leg). Elsewhere, it is often referred to as 'bún bò Huế' or 'bún bò gốc Huế' to highlight its origins. The dish features noodles, tender beef shank, pork leg, and a distinctively red broth flavored with lemongrass and fermented shrimp paste. Some variations also include rare beef slices, crab cakes, and other ingredients depending on the chef's preference.

The broth is infused with fermented shrimp paste (mắm ruốc), which gives it a unique and bold flavor. After simmering beef bones to extract the rich taste, pork or crab cakes are added to enhance the depth of the broth. The beef is often sliced thinly and briefly dipped into the hot broth just before serving (this is known as 'tái' beef). The dish is typically served with chili powder and seasonings, accompanied by fresh herbs like bean sprouts, mint, lettuce, mustard greens, and shredded banana blossom. Bún bò Huế is not only a must-try dish when visiting Hue but is also enjoyed by food lovers worldwide.

Chè is a popular snack throughout Vietnam, enjoyed both in hot and cold varieties. During the summer, it’s served chilled with ice, while in the winter, it’s served warm to provide comfort. There are many different types of chè, including bean-based varieties, fruit chè, and chewy tapioca desserts. Chè is not only famous in Vietnam, but also in countries with Vietnamese communities. The most famous type of chè is from Hue, which boasts an incredible variety of chè, each with its unique and enticing flavors. It’s often said that while Hanoi has 36 streets, Hue has 36 different types of chè. Some of the bean varieties include green beans, black beans, red beans, mung beans, and soybeans, while the green bean chè alone has several versions, such as whole green bean chè, blended green bean chè, and the more delicate flower-shaped green bean chè.

For starchy root vegetables, there are options like coconut-wrapped tapioca chè, fried pork-wrapped tapioca chè, sweet purple yam chè with its delightful purple hue, and soft, fragrant taro chè. Chè can also be divided into two categories: liquid and thick. Liquid chè is made without adding thickening agents and typically includes desserts like whole green bean chè, lotus seed chè, and red bean chè. Thick chè is made by adding starch to achieve a sticky, smooth texture. Hue is also known for unique chè variations such as corn chè, lotus seed chè, royal palace-style chè, and lục tàu xá chè. Each type of chè offers its own distinct taste, contributing to the rich culinary diversity of this ancient city.

Egg Coffee is a traditional Vietnamese beverage made from coffee, egg yolks, and sweetened condensed milk. Originating in Hanoi in the 1950s during a milk shortage, egg yolks were used as a substitute, and the drink soon became a beloved local specialty. Now considered one of the top 17 coffees to try worldwide, it offers a rich, creamy texture from the egg yolk combined with the bold bitterness of coffee. In Hanoi, where egg coffee was first created, trying a cup at Giang Coffee – the original café founded by Nguyen Van Giang – is a must. Today, this delicious drink has gained international fame.

The preparation of Egg Coffee involves whipping egg yolks with sugar and milk, then pouring hot coffee over the mixture. The result is a frothy, aromatic cup of coffee. The whipped egg yolk creates a smooth, creamy foam that sits atop the coffee, which is often served with a small spoon so you can enjoy the foam before sipping the rich coffee below. The golden-hued coffee is served in a small cup, often placed in a bowl of warm water to keep it hot. Over time, the drink has evolved with variations like iced egg coffee, cocoa egg coffee, green bean egg coffee, and matcha egg coffee, all served hot or cold depending on personal preference.

Bun Cha is a traditional Vietnamese dish consisting of rice noodles, grilled pork patties, and a tangy dipping sauce that balances sour, spicy, salty, and sweet flavors. Originating from Northern Vietnam, it has become one of Hanoi's most enduring and iconic dishes. Similar to the grilled pork noodle dishes of the central and southern regions, Bun Cha features a lighter, subtler dipping sauce. Just as Hue is known for its Bun Bo Hue, Hanoi is renowned for its Bun Cha, which is considered a must-try dish in the capital. In fact, Bun Cha was even named one of the best summer dishes by CNN.

Bun Cha is typically enjoyed at lunchtime, and there's almost an art to knowing the perfect time to savor it. This tradition is a unique aspect of Hanoi's culinary culture. Today, however, there are places that serve it throughout the day. Hanoi's Bun Cha has many variations, including banana leaf-wrapped Bun Cha, skewered Bun Cha, Bun Cha for breakfast, and even versions with sour plum or tamarind. Intrigued yet? Experience the rich flavors of Hanoi’s Bun Cha to discover the finest of Vietnamese cuisine at an international level.

Pho is arguably the most iconic dish of Vietnam. Whenever people mention Vietnam, Pho immediately comes to mind as the country’s quintessential dish. Beef Pho frequently ranks among the top dishes in the world, consistently praised by many esteemed publications. Its popularity is no accident—Pho’s appeal comes from its distinctive flavors, the centuries-old secret recipes passed down to create this beloved Vietnamese dish. While regarded as one of the world’s finest foods, Pho is a humble dish that is far from a luxury item. You’ll find Pho stalls on every street corner in Vietnam, and it’s a meal deeply cherished by the Vietnamese people. For those living abroad, nothing brings a taste of home like a steaming bowl of Pho. Today, Pho has spread across the globe, making its mark in international food culture.

Pho is a traditional Vietnamese dish, believed to have originated from Nam Dinh, and is considered one of the most representative foods of Vietnam. The dish is made of flat rice noodles served in a savory broth (called “water broth” in the Southern regions), with thinly sliced beef or chicken. It’s traditionally accompanied by condiments such as soy sauce, pepper, lime, fish sauce, and chili—added according to personal preference. Pho is typically enjoyed for breakfast or as a late-night snack, though it’s available throughout the day in larger cities. In Southern Vietnam and other regions, Pho is served with a plate of fresh herbs like cilantro, bean sprouts, and basil leaves, with ngo gai being a signature herb for Pho. In contrast, Pho in Hanoi is usually served without these herbs. While beef Pho and chicken Pho are the most common, there are also variations like seafood Pho, mixed Pho, and stir-fried Pho.

Banh Mi is a popular street food in Vietnam, consisting of a crispy baguette with a soft interior, filled with a variety of fillings. Depending on regional tastes or personal preference, the fillings can range from traditional Vietnamese sausage (cha lua), meats, fish, vegetarian options, to even fruit jams. Additional ingredients such as pâté, butter, herbs, chili, and pickled vegetables may be added. The baguette used for Banh Mi is based on the French baguette, brought to Vietnam in the colonial era, but it was later modified by the people of Saigon to be shorter, around 30–40 cm, with a hollow interior perfect for stuffing. The choice of filling inside gives each Banh Mi a distinct name.

Vietnamese Banh Mi is considered one of the best street foods in the world. Travel and food writer David Farley once asked, "Is Vietnamese Banh Mi the best sandwich in the world?" This humble sandwich is a staple meal for many people. A typical Banh Mi, about 30 cm long, filled with meats, pâté, vegetables, and chili, wrapped in paper and tied with a string, is a go-to breakfast for students, workers, and anyone on the go. The delicious sandwich is affordable, making it a favorite on the streets of Vietnam. Today, Banh Mi is enjoyed globally, with food enthusiasts worldwide praising this simple yet flavorful dish.

Banh Xeo is a popular Asian dish, with variations in Japan and Korea, where the batter is fried to a crisp and filled with shrimp, meat, bean sprouts, kimchi, potatoes, chives, and cabbage. The dish is often shaped either round or folded into a crescent. In Vietnam, Banh Xeo is made in distinct regional styles, often either crispy or chewy. It is traditionally served with an assortment of herbs such as lettuce, mustard greens, Vietnamese coriander, perilla, basil, and young rice leaves. In places like Can Tho, Chiét leaves are added, while in Dong Thap, Bằng Lăng leaves are used. In Vinh Long, young Mango leaves are included, and in Bac Lieu, Cách leaves are common. In Central Vietnam, the dish is often accompanied by additional fruits like sour starfruit or unripe figs. It is believed to have originated in Hue.

Banh Xeo in Phan Thiet differs from others, being smaller in size and not wrapped in lettuce but dipped in a special fish sauce made with garlic and chili. The area around Tuyen Quang Street is famous for its delicious Banh Xeo, and is even known as “Banh Xeo Street.” The “Lotus Flower Banh Xeo” in Saigon is a creative variation, combining traditional ingredients with lotus seeds, lotus stems, and roots, making it a unique dish that celebrates the countryside. Long-standing spots like Banh Xeo A Phu and Banh Xeo Dinh Cong Trang continue to serve the dish in their own unique style.