Top 15 Best Vietnamese Dishes According to Tourist Reviews

When it comes to the most famous street food in Vietnam, Banh Mi undoubtedly takes the spotlight. Vietnamese Banh Mi varies from region to region, but whether you're in Hanoi, Da Nang, or Saigon, a freshly made Banh Mi stuffed with meats, pate, vegetables, and pickles will always leave you craving for more. And the best part? It’s incredibly affordable—on average, you can enjoy a delicious sandwich for just 15,000 VND. Banh Mi has become an iconic dish for locals, available at almost every corner, anytime, anywhere. Despite its simplicity, this toasted bread filled with a variety of savory ingredients has the power to become addictive.

The quintessential Vietnamese Banh Mi is instantly recognizable, typically about the length of a hand with a distinct crack on top—marks made during baking to allow the dough to rise. The perfect Banh Mi is golden-brown, with a crunchy crust and soft, airy inside. The two ends are slightly pointed, giving it a unique shape that sets it apart from foreign versions. In fact, food critics from several U.S. food publications have praised the Vietnamese sandwich for its crispy exterior and tender filling, offering a unique combination of savory and spicy flavors.

When you think of Bun Cha, it’s easy to imagine a simple yet unforgettable dish that leaves a lasting impression on anyone who tries it. This unique and flavorful dish is a true Vietnamese classic. While the recipe for Bun Cha isn’t complicated, achieving the perfect balance of seasoning in the grilled pork patties, while ensuring they don’t burn, is an art. The tender, hot-off-the-grill pork, served with a tangy lime-infused fish sauce, creates a perfect harmony of flavor. Bun Cha is one of Hanoi’s signature dishes, though its exact origins are unclear. In Hanoi, the aroma of grilling pork fills the streets, offering a tempting invitation from every corner. The dish consists of grilled pork patties served with rice noodles, fresh herbs, and a bowl of sweet-and-sour fish sauce. Although it originates in Northern Vietnam, Bun Cha has become a beloved dish nationwide, even earning a spot on National Geographic's list of the top 10 street foods in the world. It shares some similarities with grilled pork noodles from Central and Southern Vietnam, but the Northern version stands out due to its lighter and more delicate fish sauce.

Bun Cha has been a treasured tradition in Hanoi for generations. Its popularity has only grown over time, and now it’s enjoyed by locals and visitors alike, making it one of the must-try dishes for anyone visiting Vietnam.

Visually, Vietnamese fried spring rolls may seem simple, but once you take a bite, it's hard to resist the flavor. The crispy, golden rice paper wrapper combined with the savory, sweet filling—made from ingredients like minced pork, shrimp, and vegetables—offers a perfect balance of textures and flavors. Dipping them in sweet and sour fish sauce and pairing with fresh herbs elevates the dish to a whole new level. Fried spring rolls are ranked 10th on CNN's list of must-try Vietnamese dishes, described as crispy on the outside and packed with flavorful filling. Vietnam’s rich culinary culture stands out despite its small size, with each city or village offering unique regional specialties. Popular dishes like fried spring rolls are often made in various styles depending on the region. The most affordable and delicious ones are typically found in local markets, cooked by women who have perfected their recipes through generations.

Fried Spring Rolls are a staple in Vietnamese cuisine, especially in the northern regions. In some parts of Central and North Vietnam, they're known as “Chả Rán,” and they are commonly served at festive occasions like weddings, funerals, and Lunar New Year celebrations. The filling is made from minced pork, onions, carrots, eggs, vermicelli, mushrooms, wood ear mushrooms, and green onions—all finely chopped and mixed together, then wrapped in rice paper and deep-fried. The result is a beautifully golden, crispy exterior with a fragrant and flavorful filling.

When it comes to Vietnamese cuisine, one cannot overlook Vietnamese Sizzling Pancakes (Bánh Xèo). Known as one of the world’s most delicious pancakes, they were even honored at the Smithsonian Folklife Festival in 2007. These crispy, savory pancakes are not only beloved by locals but also adored by international visitors. Making Bánh Xèo is simple enough to try at home, and with a bit of time, you can prepare a delicious meal for the whole family on the weekend. The perfect Bánh Xèo has a golden, crispy exterior that reveals a filling of shrimp, pork, and bean sprouts, served with an array of fresh herbs and a well-balanced dipping sauce. This dish is popular across Vietnam’s three regions, with each area putting its unique twist on the ingredients and preparation methods.

What truly makes Bánh Xèo irresistible is the assortment of herbs it’s paired with. In the central and southern regions, people often wrap the pancakes in mustard greens, lettuce, and dip them into a sweet-and-sour fish sauce made to fit the local taste. In the Mekong Delta, the pancakes are cooked in a larger pan and come with a variety of locally grown herbs. A plate of Bánh Xèo, accompanied by a side of fresh vegetables and a bowl of chili-infused dipping sauce, looks deceptively simple but is incredibly appetizing. The key to enjoying Bánh Xèo is eating it hot, straight from the pan. The sizzling sound of batter hitting the hot surface, along with the aromatic steam rising from the golden pancakes, adds to the excitement. It’s traditionally eaten with your hands, as that’s how you fully experience the unique, delightful flavors of this dish.

Crab Noodle Soup (Bún Riêu Cua) is a beloved traditional dish of the Vietnamese people. Despite its simplicity—featuring noodles and crab broth—it is hard to resist the refreshing taste of crab stock, the tangy tamarind, and the savory richness of shrimp paste and crab fat. Bún Riêu Cua is a quintessential Vietnamese dish that is well-known both locally and internationally. The crab broth is made by crushing and straining crab meat and fat, then simmering it with tamarind, tomatoes, and other seasonings like vinegar, fish sauce, and scallions. To elevate the taste, it’s often topped with a bit of shrimp paste for an extra depth of flavor and served with fresh herbs on the side.

Bún Riêu has a light, tangy taste, which makes it particularly refreshing during the hot summer months. It’s a favorite among locals as well as international tourists. You'll find many street vendors selling this delicious soup all across Vietnam, each offering their own unique take on the dish. The simplicity of Bún Riêu belies its cultural significance, as it embodies the essence of Vietnamese culinary traditions. This dish is both delicate and nourishing, with a balanced mix of flavors and textures. No wonder Bún Riêu was recognized by Australia’s Traveller as one of the 21 best dishes in the world in 2018, based on votes from global travelers.

When talking about central Vietnamese cuisine, one cannot overlook Hue Beef Noodle Soup (Bún Bò Huế). A signature dish of the ancient imperial city, Bún Bò Huế has won over not just locals, but also international travelers. The unique blend of savory bone broth, tender pork hock, Hue-style sausage, and aromatic herbs creates a truly memorable experience. While it’s widely enjoyed across Vietnam, it is particularly cherished in Hue, where it's often referred to simply as 'Bún Bò' or 'Bún Bò Giò Heo' (pork hock). Outside of Hue, it’s commonly known as 'Bún Bò Huế' or 'Hue-Style Beef Noodle Soup' to emphasize its origins. The dish features noodles, beef shank, pork hock, and a broth that’s rich with the distinctive flavors of lemongrass and shrimp paste. Some variations include raw beef, crab cakes, or other ingredients depending on personal preference.

In the broth, Hue locals typically add shrimp paste (mắm ruốc), which lends the dish its characteristic taste. After simmering beef bones, the broth is enhanced with minced pork or crab cakes, adding extra flavor and richness. The beef is usually sliced thin and briefly cooked in the hot broth before being added to the bowl (this is known as 'rare beef'). The dish is served with chili powder, fresh herbs like bean sprouts, cilantro, lettuce, and banana blossom, making it both flavorful and refreshing. Although Bún Bò Huế is a humble street food, it is beloved by many and can be found on street corners, in markets, or in small eateries. It's so popular that renowned chef Anthony Bourdain once called it the best soup in the world.

Vietnamese Rolled Pancakes (Bánh Cuốn) come in both stuffed and unstuffed varieties. The filling is typically made from minced shrimp, pork, or mushrooms, and sometimes a combination of these ingredients. Served with fresh herbs like lettuce, sweet-and-sour pickled vegetables, and topped with crispy fried onions, Bánh Cuốn is a delicately prepared dish. The thin, smooth rice flour pancakes are meticulously rolled to encase the filling, creating a perfect balance of textures and flavors. The result is a satisfying, light meal with the sweetness of the rice, the richness of the filling, and the fragrance of fried onions. It’s a popular snack or light meal for many Vietnamese people, offering a unique taste that is hard to find in other dishes. The preparation of Bánh Cuốn varies slightly across the country, with each region adding its own twist based on local ingredients.

Bánh Cuốn is a dish found throughout Vietnam for several reasons: it’s light, versatile, and delicious year-round, making it perfect for breakfast, an afternoon snack, or even a light dinner. Alongside other iconic Vietnamese breakfast foods like Pho, Bún Chả, and Bún Riêu, Bánh Cuốn is considered a refreshing and nutritious breakfast option, especially ideal on hot summer days when you crave something light and cooling.

Grilled Fish with Dill (Chả Cá Lã Vọng) is a famous delicacy from Hanoi that has captured the hearts of many visitors with its unique and flavorful profile. This dish is not only delicious but also a significant part of Vietnam’s culinary history and culture. Made from fresh river fish (usually snakehead fish), it is carefully prepared to preserve the natural taste of the fish. The fish is grilled to perfection, resulting in a crispy exterior while maintaining a tender and flavorful interior. Served with fresh herbs, rice noodles, and a special dipping sauce, it creates a one-of-a-kind dining experience that is both aromatic and satisfying.

Beyond its taste, Grilled Fish with Dill is deeply connected to the history of Hanoi’s Old Quarter. The Chả Cá Lã Vọng restaurant, where this dish originated, has become a must-visit spot for tourists. Here, guests not only savor the delicious dish but also immerse themselves in the traditional atmosphere of the Old Quarter, where this cultural gem was born. With its distinctive flavor and refined preparation, Chả Cá Lã Vọng is more than just a meal—it is a symbol of Vietnam’s culinary creativity and excellence, making it an essential experience for those seeking to explore the true taste of the country.

Vermicelli with Fried Tofu and Shrimp Paste (Bún Đậu Mắm Tôm) is not only a delicious dish but also a true symbol of Vietnamese cuisine, cherished by both locals and international visitors. This dish stands out for its bold and unique flavor, achieved by combining simple ingredients such as vermicelli noodles, crispy fried tofu, and a potent shrimp paste dip.

The vermicelli, made from rice, is light and slightly chewy, providing the perfect base to pair with other ingredients. The tofu is fried to a crispy golden brown, adding a delightful crunch. The shrimp paste, a pungent and flavorful condiment, is the key to the dish’s signature taste—sweet, salty, and rich in umami. Often served with fresh herbs, rice paper, and a variety of spicy and garlicky condiments, this dish is a true celebration of Vietnamese culinary tradition. Enjoying Bún Đậu Mắm Tôm is not just about the taste, but also about immersing yourself in the distinctive flavors of Vietnamese culture, offering a complete and satisfying meal experience.

Mi Quang, one of Vietnam’s finest culinary treasures, is more than just a dish—it’s a symbol of the seamless blend of refined flavors and rich cultural history. Celebrated by travelers from all corners of the globe, Mi Quang is a feast for the eyes and the senses, offering a journey through Vietnam’s culture and history with every bite.

Mi Quang is renowned for its unique taste, characterized by a savory broth, the crunch of crispy rice crackers, and the aromatic freshness of herbs and greens. Each ingredient in Mi Quang is carefully selected to complement one another, creating a harmonious and distinctive flavor profile that represents the essence of Quang Nam province. Beyond its taste, Mi Quang is a work of culinary art, beautifully arranged on traditional plates with balanced portions of fresh vegetables, rice crackers, and meat, making it a feast for both the palate and the eyes. This dish not only delights with its flavor but also encapsulates the timeless beauty of Vietnam’s culinary traditions.

Bun Thang, one of the remarkable specialties of Vietnam, has captivated the hearts of travelers worldwide. Considered one of the country's finest dishes, Bun Thang stands out not only for its delicious flavors but also for the delicate preparation that blends tradition with innovative flair.

Bun Thang hails from Hanoi, a city rich in history and culture. This dish is not only a symbol of Vietnam's vibrant culinary heritage but also a perfect example of the harmony between distinctive ingredients. Typically made with soft rice noodles, boiled chicken, minced pork, Vietnamese sausage, shiitake mushrooms, and a clear broth, Bun Thang is as much a visual delight as it is a culinary one. The artistry lies in the meticulous layering of ingredients, creating a beautiful, flavorful masterpiece. Diners often praise the perfect balance of flavors—from the sweetness of the broth, the fragrant fish sauce, to the unique taste of each ingredient. Bun Thang is not just a meal but an exceptional experience of Vietnamese culinary tradition.

Pork Belly Rice Paper Rolls are among the most beloved dishes in Vietnamese cuisine, praised not only by locals but also by travelers from all over the world. This dish combines thin, crispy rice paper with deliciously tender pork belly, offering a truly unique culinary experience.

Pork Belly Rice Paper Rolls are often prepared in vibrant street food stalls, where visitors can savor the lively atmosphere and immerse themselves in the distinctive food culture of Vietnam. Street vendors, skilled and passionate, expertly craft each roll with meticulous attention to detail. The flavor profile is a delightful balance of soft rice paper, savory pork, fresh herbs, and bold seasonings. Each bite is a journey through the unique flavors of the country, capturing the essence of Vietnam's rich culinary heritage.

Pho is not just a delicious dish, but also a true ambassador of Vietnamese cuisine, helping to spread the culture of Vietnam to the world. Its taste embodies the finest elements of Vietnamese culinary traditions. Many international visitors, while traveling in Vietnam, not only explore famous landmarks but also make sure to visit a pho shop to enjoy a steaming bowl of pho—so iconic that even the name is adopted in its original Vietnamese form, rather than as just 'noodle' in English.

Once the dish is served, diners are immediately enchanted by the fragrant broth, perfectly seasoned, mingling with fresh slices of beef and delicate, thin pho noodles. Adding a bit of bean sprouts, boiled scallions, lime, and chili peppers enhances the flavor layers of this hot and aromatic bowl of pho. Some even enjoy adding crispy fried doughsticks or a dash of vinegar, garlic, and chili to suit their taste. Pho's global appeal is undeniable, having been chosen by former U.S. President Bill Clinton as part of his meal during his 2000 visit to Vietnam. German Chancellor Angela Merkel also made a surprise stop at a Vietnamese pho restaurant in Leipzig, greeting the staff and promising to return. Over generations, pho has become a true symbol of Vietnam's culinary heritage. Its careful preparation and unique blend of spices have made it a dish that captivates even the most discerning food critics and renowned chefs worldwide. This is a testament to the enduring popularity and cultural significance of pho, a national dish loved by all who taste it.

Shrimp Spring Rolls are a beloved and easy-to-make dish that’s both simple to eat and visually appealing. The rolls are carefully wrapped, showcasing vibrant ingredients such as the red of shrimp, pale pink of meat, green of herbs, and white of noodles. These spring rolls have become a staple at Vietnamese restaurants around the world, especially in Western countries. After just one bite, you’ll be hooked by the chewy rice paper, the rich flavor of the pork belly, and the sweetness of boiled shrimp, all enhanced by the savory depth of fish sauce.

Spring rolls, also known as “nem cuon” in the northern dialect, are popular throughout Vietnam. The dish was introduced as a type of fresh rice paper roll filled with various ingredients that vary by region. They’re commonly served as appetizers or snacks alongside drinks. Typically filled with fresh herbs, noodles, and meats like pork, beef, duck, shrimp, or fish, the rolls offer a variety of options to suit any taste. A fun aspect of enjoying spring rolls is that diners often make their own rolls as they eat—selecting their preferred fillings and rolling them on the spot. This interactive style adds to the enjoyment of the meal. While foreigners often prefer ready-made rolls for convenience, many Danes argue that if any Southeast Asian dish could rival Japan’s sushi, it would be the shrimp spring roll—delicious, nutritious, and light, without the risk of causing weight gain. People from all over the world love spring rolls for their fresh taste, balanced combination of shrimp and meat, and nutritious qualities. Whether found on a street corner or in a high-end restaurant, shrimp spring rolls are a unique and versatile dish that brings joy to every bite.

Hu Tieu has grown immensely popular in Southern Vietnam since the 1950s, particularly in Saigon, where you can easily find a Hu Tieu shop on the streets or a Hu Tieu cart in alleyways. It has become a symbol of southern Vietnamese cuisine, much like Pho is to Hanoi. Hu Tieu is commonly enjoyed for breakfast or dinner, with fewer people eating it for lunch. The main ingredients of Hu Tieu include the special Hu Tieu noodles, and the broth, typically made from minced meat and pig’s offal. The noodles are quickly dipped in the hot broth before being served with additional toppings like bean sprouts, chives, and ground pork. You can also add beef balls or chili and black sauces for extra flavor.

No one knows exactly when Hu Tieu first arrived in Vietnam, but it likely made its way here after the Nguyen Lords invited Chinese settlers to the south. Hu Tieu originated in Cambodia and spread to several regions in and outside of China, eventually becoming a staple in the area. Over the years, it made its way to Thailand, Singapore, and Southern Vietnam, where it was adapted to suit the local Vietnamese palate. Today, there are three main varieties of Hu Tieu known throughout the southern provinces: Hu Tieu My Tho, Hu Tieu Nam Vang, and Hu Tieu Sa Dec. As Hu Tieu spread across various countries, each region developed its own unique variations, with distinct flavors and preparation styles. In Saigon, you’ll find all these versions of Hu Tieu, each with its own distinct taste and way of being enjoyed.