Top 36 Most Delicious and Famous Traditional Vietnamese Dishes

Often dubbed as "the world's best sandwich," Bánh Mì has earned its place in the Top 10 Most Delicious and Famous Traditional Vietnamese Dishes.

Originally derived from French bread, Vietnamese versions of Bánh Mì involve slicing the loaf and filling it with a variety of ingredients, making it distinct from the French version, which is typically sliced and eaten with butter. The fillings for Bánh Mì are diverse, including pork sausage, grilled pork, fried egg, hot dog, and more. The most iconic version, however, is the Bánh Mì with pâté. Pâté, a smooth spread made from cooked pig liver, is usually paired with fresh herbs when served in the sandwich.

Bánh Mì in Vietnam is available in many variations, as different vendors have their own unique recipes. The classic mixed Bánh Mì often combines several types of fillings. Due to its affordable price, Bánh Mì is commonly sold on street corners or in small shops, making it accessible to all.

Bún is another iconic dish in Vietnamese cuisine, which in English is simply referred to as "noodles." Made from rice, bún shares similarities with pho, but its noodles are rounder and sourer. Bún predates pho and is believed to have originated during the Ly-Tran dynasty. In fact, it has similarities with Chinese Hủ Tiếu, Japanese Udon, and Thai Khanom Chin, making it clear that noodle dishes across East Asia share a common ancestry and influence, each evolving to suit local tastes.

The variety of bún dishes in Vietnam is extensive. Bún can come in different shapes such as bún rối, bún vắt, and bún nắm. There are also different serving styles including bún with broth, bún mixed with toppings, and bún for dipping. Popular bún dishes include Bún Chả, Bún Bò, Bún Thang, Bún Đậu, Bún Ngan, Bún Mọc, Bún Cá, and Bún Thịt Nướng. Among these, Bún Chả and Bún Bò Huế are especially renowned and delicious.

• Bún Chả: This is a specialty from Hanoi and Northern Vietnam, as famous as pho. While pho is the iconic representative of Vietnamese cuisine, Bún Chả has earned praise from food critics and magazines as one of the best dishes in the country. The dish consists of noodles served with grilled pork patties (often minced or in large chunks) and is accompanied by a flavorful dipping sauce and fresh herbs. Recently, former U.S. President Obama and a food expert visited Hanoi to try Bún Chả, further elevating its international fame.
• Bún Bò Huế: This dish hails from the ancient city of Hue. Bún Bò Huế is a broth-based noodle dish that differs from the Northern version of Bún Bò, which is sweeter. The Hue version also includes pork knuckles, meatballs, and blood cubes. Another variation of Bún Bò, Bún Bò Nam Bộ, is also quite famous.
• Bún Thang: A more complex dish, often served at formal gatherings in Hanoi. The broth is made from a mix of chicken, pork bones, and shrimp, carefully simmered to create a clear, aromatic broth. Thinly sliced omelet, Vietnamese ham, and shrimp add flavor to this sophisticated dish.
• Bát Bún Cá: A noodle dish served with fresh herbs and sometimes garnished with roe, creating a visually appealing and flavorful meal.
• Bún Đũa: From Nam Định, this variant features thicker noodles that are chewy yet firm, combined with crab paste and a slightly sour broth, creating a unique and delicious flavor profile.

Cơm Tấm is typically served with four main ingredients: grilled pork ribs, shredded pork skin, Vietnamese meatloaf, and a fried egg. The steaming white rice serves as a base, topped with the golden grilled pork ribs, the soft, chewy pork skin, the neatly arranged meatloaf, and a perfectly fried egg.

This dish is usually accompanied by sliced tomatoes, cucumbers, and pickled carrots or white radishes, adding a refreshing contrast to the savory flavors. A bowl of fish sauce, prepared with a secret recipe unique to each vendor, is essential to enhance the overall taste, making the dish even more delicious and irresistible.

Grilled chicken is already an irresistible dish, but the Grilled Chicken KonPlông is a true specialty from the mountainous region of Central Vietnam that takes the dish to a whole new level.

This chicken is raised in the local villages. To prepare Grilled Chicken KonPlông, the chicken is first cleaned, then carefully gutted (from the vent to the neck), and stuffed with crushed lemongrass and kaffir lime leaves. The bird is then sewn shut and coated with fried shallots and soy sauce before being grilled over an open charcoal flame.

As the chicken grills, it is repeatedly brushed with more fried shallots and soy sauce, ensuring a rich, flavorful coating. When served, the chicken is torn into pieces and enjoyed with salt and chili dipping sauce. The flavor intensifies when paired with a bowl of strong local rice wine, making for an unforgettable experience.

Vietnamese Savory Pancakes are a popular snack in the central region of Vietnam, from Nghe An to Hue. These crispy pancakes are made from rice flour batter, filled with shrimp, pork, and bean sprouts, then fried in a hot pan of oil. The batter is mixed with turmeric to give it a vibrant golden color, while coconut milk adds a rich flavor to the dish.

The filling can vary by region, sometimes including eggs, fresh herbs, or other ingredients. Unlike dishes like pho, bun, or bánh mì, which can serve as a main meal, bánh xèo is typically enjoyed as a snack or appetizer, served with a dipping sauce or soy sauce. Today, bánh xèo has become a common street food across Vietnam, loved for its delicious, crispy texture and savory taste.

Bánh chưng (or bánh tét in the south) is a traditional dish with deep historical roots in Vietnam, dating back to the era of the Hung Kings. It is closely linked with the ancient legend of the "square and round cakes."

The process of making bánh chưng reflects the essence of Vietnamese culinary tradition: using simple, local ingredients, slow-cooked with seasonings, and carefully preserved for long shelf life. The key ingredients are glutinous rice for the outer layer and a filling of pork and mung beans. The cake is wrapped in banana or dong leaves to give it its signature green color. After wrapping, the bánh chưng is steamed for several hours, and it requires attentive care to ensure it is perfectly cooked, not too soft, and not burnt. This delicate process is often associated with children staying up late during the Lunar New Year to watch the cakes cook, while playing traditional games. Once cooked, the bánh chưng is ready to eat—either on its own or paired with pickled vegetables like cucumbers or shallots.

In the southern region, bánh tét is made in a cylindrical shape instead of square. Some believe that bánh tét represents the original form of bánh chưng, and that both cakes share a symbolic connection to ancient fertility beliefs.

Gỏi cuốn is a popular dish across all three regions of Vietnam, though it is most commonly enjoyed in the Southern region. There is no fixed recipe for gỏi cuốn as the ingredients vary from region to region, but the common components include rice paper and various fillings.

The filling typically includes fresh vegetables, noodles, meat (such as beef or pork), sausage, egg, and most importantly, the best gỏi cuốn features a whole shrimp wrapped inside. The dish is usually served with a dipping sauce made from soy sauce, fish sauce, or a special dipping sauce, and is often enjoyed as a starter or with beer during social gatherings.

Gỏi cuốn has earned its place on CNN’s list of the top 40 most delicious dishes in Vietnamese cuisine and is ranked seventh in the Top 40 Most Delicious and Famous Traditional Vietnamese Dishes.

Bánh bèo is a popular dish in Central Vietnam, and it is also widely enjoyed in the Southern regions. This dish has long been a beloved part of Vietnamese culinary culture.

The dough for bánh bèo is carefully prepared to ensure the cakes are thin and shaped like little water lily petals. The batter is then poured into small cups (20 per tray) and steamed. Once the cakes are cooked, they are topped with a savory garnish. The key to a delicious bánh bèo is its shrimp topping and the special dipping sauce. The sauce is made by blending fish sauce with oil, sugar, garlic, chili, and fresh shrimp, creating a perfect balance of sweetness and richness. Unlike most dishes, bánh bèo is eaten with a small, thin bamboo stick, rather than chopsticks, which gives it a unique touch.

Gà Tiên Yên is a breed of hill chickens that spend their days climbing hills and searching for insects, giving their meat a golden color, fragrant aroma, and sweet broth. The meat can be prepared in various ways without losing its distinctive flavor. However, the most beloved way to cook it is the simplest: boiling. After boiling, the skin of Gà Tiên Yên turns a golden hue, like it's been coated in turmeric, and shines as though dipped in oil.

At first glance, the skin may seem greasy, but once you take a bite, you’ll discover it’s crispy and sweet. The chicken is often served with bánh gật gù. These rice flour cakes are rolled into finger-sized pieces, transparent, soft, and chewy without being sticky.

Cơm cháy is a delightful dish made from crispy rice, often paired with stir-fried beef, pork heart, and kidney, along with vegetables like onions, straw mushrooms, carrots, and tomatoes. The dish is served with dipping sauces. To make the rice crispy, glutinous rice is used for its round, translucent grains. The best cooking method involves a cast-iron pot and charcoal heat.

Once the rice is cooked, it’s left out in the sun for two to three days to dry before being deep-fried until crispy. The golden, crunchy rice pieces are dipped in a rich sauce made of fish sauce, fried shallots, pork floss (chà bông), or fermented rice paste for a savory finish.

Fried Spring Rolls (known as "ram nướng" in Central Vietnam and "chả giò" in the South) is a traditional Vietnamese dish, commonly prepared during holidays, family ceremonies, or particularly for Tết celebrations. The origin of fried spring rolls can be traced back to Chinese cuisine, especially from Hong Kong, but the Vietnamese version has evolved with distinctive flavors.

The classic fried spring roll is a wrap made with finely minced pork, mixed with vermicelli, mushrooms, and wood ear fungus. This filling is then wrapped in rice paper and deep-fried until golden and crispy. In modern times, the filling has expanded to include seafood varieties, such as shrimp, crab, or fish, and the outer layer is often coated with batter for extra crunch.

These rolls are a beloved family dish in Vietnam, commonly enjoyed at home. Fried spring rolls are versatile, often served with rice or noodles. In the South, they are frequently paired with a bowl of vermicelli in a dish called "bún chả giò"—noodles served with spring rolls for a delicious combination.

While Chau Doc is renowned for its 'bún mắm' and Sóc Trăng is famous for 'bún nước lèo,' My Tho Hủ Tiếu stands as the most famous specialty of Tiền Giang, and it's a dish you'll easily find at almost every local eatery in the Mekong Delta. My Tho Hủ Tiếu is distinct from other varieties like Chinese-style hủ tiếu, Phnom Penh hủ tiếu, northern pho, and Hue’s beef noodle soup in that it is not served with vinegar or pickled vegetables but with bean sprouts, chives, lime, chili, and soy sauce.

The best My Tho Hủ Tiếu is made with Gò Cát rice noodles (a local specialty known for its fine quality). The sweetness of the broth comes from simmering bone marrow, roasted pork, and dried squid, along with a mix of essential spices. Unlike the Phnom Penh-style version, which includes shrimp and quail eggs, My Tho Hủ Tiếu is topped with pork offal, ribs, or lean meat slices.

Bánh căn is made by soaking rice for about 6 to 8 hours and then grinding it into a thin batter. The batter is poured into a large round clay stove with circular molds placed on top, each mold having about 8 to 16 holes. The stove body contains glowing charcoal. A layer of oil is applied to each mold before it's covered, and only when the stove is hot enough, the batter is poured into the molds. The first batch is used for testing the heat and greasing the molds.

Once the top of the bánh căn becomes firm and dry, and the edges shrink and peel away from the mold, the dish is ready to eat. Bánh căn is best served hot with a sweet and sour fish sauce, fresh herbs, and crispy fried bread.

The secret to making Pork Belly and Skin Wrapped in Rice Paper lies in the choice of pork. The best cut of the pig, with both the belly and skin, is selected for its tender and flavorful meat. The pork is steamed to preserve its rich, sweet taste, and when sliced, the fat should be visibly marbled for optimal quality. This dish is always served with fresh herbs.

Each bite of the wrapped pork offers a refreshing crunch from the lettuce, the aromatic fragrance of basil, the tangy taste of perilla leaves, and the unique bitterness of thinly sliced green bananas. The dipping sauce of fermented fish is an essential part of this dish, and using any other sauce would completely alter the authentic flavor and identity of the meal.

Bird's Nest is a highly nutritious delicacy that boosts vitality, endurance, and digestion. It is also known for its calming effects, aiding sleep, helping with blood clotting, and treating conditions like coughs, hemoptysis, and dysentery. The bird's nest, typically made by edible birds, can be round or oval, crescent-shaped, and varies in color from grayish-white to occasionally pink or red.

To prepare the bird's nest, soak it in cold water for 3-4 hours or in hot water for 30 minutes to an hour. Once the fibers begin to break apart, remove the nest (optionally rub it with a little peanut oil), then clean away any remaining feathers, debris, moss, and dirt. The bird's nest can be used in various delicious dishes, such as bird's nest soup and sweet bird's nest desserts.

The broth for Lẩu Thả is prepared simply, without any complicated steps, unlike other hot pot recipes. It begins by stir-frying diced chicken and tomatoes with a bit of oil, seasoning them, and then adding bone broth to bring it to a boil.

There are two ways to enjoy Lẩu Thả: The dry version, where you mix some fresh herbs, noodles, and pieces of fish, meat, eggs, and crispy rice crackers with the sauce. The soup version is similar, but here, the fish is briefly dipped into the hot broth. The name “Lẩu Thả” comes from this step, where ingredients are dropped or 'thrown' into the hot liquid.

Cao Lầu is a signature dish of Hội An and Quảng Nam, ranked by CNN as the 4th most delicious food in Vietnamese cuisine. This dish consists of thick noodles, similar to udon, but served mixed, with toppings including fresh vegetables, grilled pork, and notably, crispy fried skin. The origins of Cao Lầu are shrouded in mystery, with some claiming it originated from the Chinese, though the Chinese do not claim it as their own.

According to legend, the secret of Cao Lầu lies in its noodles, made from rice flour soaked in water from wood ash gathered from Cù Lao Chàm Island, and rice water from the Bá Lễ well, used by the Cham people. However, this story may be just a myth to add to the allure of the dish, as its preparation seems excessively complicated.

Although not as famous as some other dishes, Fish Cake earned a spot at number 2 in CNN's list of the 40 best Vietnamese dishes. Today, it’s less common, but in the past, it was a popular street food enjoyed by the middle class in large cities.

Fish Cake is similar to a pork meatball but made with fish instead of pork. The most renowned version is Cha Ca La Vong. Its origins date back to colonial Hanoi. The Doan family, who lived at 14 Hang Son Street, used to serve a delicious fish dish to the revolutionary forces of De Tham. With his help, they opened a restaurant, which became both a place for rebels to gather and a source of income for the family. A statue of La Vong, a legendary figure known for patiently waiting while fishing, was placed in the restaurant, symbolizing the idea of waiting for the right moment. The dish became so famous it was named Cha Ca La Vong.

Making Cha Ca La Vong is a delicate process. Fresh, sweet, and boneless Lang fish is usually used. The fish is filleted and marinated with a secret blend of ginger, turmeric, fermented rice, pepper, and fish sauce. After two hours of marinating, the fish is grilled over hot coals, turning it golden brown on all sides. Then, the fish is fried in hot oil and mixed with dill and other herbs, making a flavorful and aromatic dish. Because of its intricate preparation, Cha Ca La Vong was once a dish reserved for wealthier families. It remains one of Hanoi’s most beloved dishes to this day.

The eel meat is cleaned and stir-fried with turmeric, chili, and ground pepper. The broth is made by simmering pork, beef, fish, and eel bones. A key ingredient is the local shallots, known as Hanh Tam, which are found only in the Nghệ An and Hà Tĩnh regions of Vietnam.

Eel Soup is commonly served with either French bread or bánh mướt—a type of steamed rice cake that is similar to bánh cuốn, but instead of being rolled, it is cut into small, bite-sized pieces without any filling.

To make the delicious Trang Bang Rice Noodles, the key is in the noodles themselves. The rice flour is made from high-quality rice, soaked overnight to soften it, then ground, filtered, and steamed to create soft, chewy, and perfectly white noodles.

The broth for the noodles is made by simmering pork bones, preferably marrow bones, until clear and fragrant, with just the right amount of seasoning. This dish blends the savory sweetness of the meat and the aromatic noodles with the sour, salty, and spicy notes of fish sauce, making it a wonderfully balanced and flavorful meal.

Sour Pho is considered a unique twist by the people of Lang Son. This dish consists of two parts: the dry ingredients and the broth. The sour pho plate is arranged in layers: pho noodles, char siu pork, and cucumber, topped with just the right amount of broth. Then, roasted peanuts, fried sweet potatoes, and fried shallots are added on top. You can mix it all together or enjoy it without mixing.

As a cold dish, Sour Pho is perfect for hot weather, though it can also be served warm in colder seasons with the noodles and broth gently reheated before serving.

Hue’s Crispy Pancakes are a vibrant mix of colors. The golden crust, made with a hint of turmeric, contrasts with the white, tender bean sprouts, the deep red of shrimp, and the earthy brown of fresh mushrooms. The dish also features the creamy color of slices of pork belly or minced pork, the bright yellow of egg, and the fresh green of scallions. All of this is packed into a round pancake, just the size of a small plate, and served with fresh herbs on the side.

The dipping sauce for these pancakes is made from soybeans, with the richness of liver paste, the sweetness of sugar, and the roasted peanut paste adding a special depth to the flavor, making it one of the key components that contribute to the dish’s deliciousness.

Quang Noodles are not a soup noodle or a stir-fry noodle, but rather a mixed noodle dish. The noodles are traditionally made with a variety of ingredients, such as shrimp, chicken, pork, snakehead fish, and crab. There are also vegetarian versions for those who prefer plant-based dishes. Depending on your preference, a bowl of Quang noodles can be customized with your favorite protein.

No Quang noodles would be complete without crispy rice paper, fresh green chilies, lime wedges, roasted peanuts, and a side of fresh herbs such as water spinach, banana buds, thinly sliced banana stems, basil, Vietnamese mint, and lettuce.

Fish cake is made up of both steamed and fried fish cakes (the fried fish cakes come in two forms: large cakes and small balls that are dropped into the broth), attracting diners with their mild flavor, easy digestion, and delicious taste. The best fish cakes are made from fresh mackerel, anchovies, or tuna, with the meat finely minced and thoroughly mixed to create a firm, smooth texture.

Good fish cakes should be free from any fishy smell, rich in spices, and sweet with the natural flavor of the fish. The broth is made by boiling fish bones and heads after filleting the meat for the cakes. This fish-based broth is light and flavorful, with a natural fish sweetness. The broth is also enriched with a layer of oil infused with annatto seeds for a beautiful color.

Trường Yên Mountain Goat from Ninh Bình, raised in the wild and fed on a variety of natural herbs, boasts tender, aromatic meat with a distinct herbal fragrance, making it more flavorful than farmed goats. This meat is used to prepare numerous delectable dishes: goat blood pudding, grilled goat, goat cooked with lemongrass and ginger, stir-fried with chili, hot pot, goat curry, and more.

In addition to the common cuts, unique parts of the goat are used to create specialties, such as goat legs, ribs, feet, kidneys, and the intestines. These are often paired with fresh herbs like dill, young fig leaves, Vietnamese coriander, and basil to enhance the flavor.

Clam Rice is a popular dish from Hue. This dish consists of cold rice mixed with stir-fried clams, seasoned with oil and spices, clam broth, fermented shrimp paste, mint leaves, banana blossoms, pennywort, herbs, bean sprouts, crispy pork skin, fried noodles, chili powder, whole peanuts, roasted chili, pepper, monosodium glutamate, and salt.

The clams are soaked in rice water to remove dirt, cleaned, and boiled until the shells open. The boiled clam water is filtered and the clam meat is separated. Both the clam meat and broth are the key flavors of this dish, with additional spices and ingredients. Other components include: cold rice, sour starfruit or green mango, herbs, pennywort (also called mint root), thinly sliced banana flowers, fish sauce, pepper, crispy pork, fried pig skin, raw shrimp paste, roasted peanuts, and fried chili oil.

Everything is served cold, except for the clam broth which should be kept hot. The dish is mixed together and a bit of clam broth is poured over. Clam rice is usually enjoyed with a generous amount of spicy chili for authentic flavor.

Ha Long Squid Cake is made from the freshest squid from Ha Long Bay, making it one of the most famous and delicious delicacies of the bay.

Squid Cake from the Quang Ninh region is made using fresh squid (specifically, cuttlefish). The unique texture of Ha Long Squid Cake (crispy and chewy) is a result of the special preparation technique by the local people of Ha Long City: the squid is finely pounded by hand, seasoned with cracked pepper and salt, then shaped into small, flat, round cakes and fried. When cooked, the cakes puff up like little fritters and have a golden color.

The name "underarm pig" refers to its small size and weight, typically ranging from 10 to 20 kg, making it easy to carry in a basket, by hand, or tucked under the arm. This breed of pig is known for its endurance, able to survive by foraging for roots, tree bark, and leaves. Due to its natural diet of plants and slow growth, its meat is incredibly tender, lean, and flavorful, with only a small amount of fat that doesn't make it greasy.

“Underarm Pig” (also called the “swayback pig” in some areas) is a rare breed found only in highland regions, particularly in Lai Chau. These pigs are hardy and able to forage for roots, leaves, and wild plants. Piglets are active and independent almost immediately, only staying with their mother for a few days. Due to their slow growth and natural diet, they typically weigh 10 to 15 kg, but their meat is exceptionally delicious, making them a prized local delicacy.

Crab Noodle Soup is a simple and beloved dish from Hai Phong, a port city in northern Vietnam. A truly delicious bowl of crab noodle soup should include five distinct colors: the pinkish-brown crab roe, the dark brown noodles, the fresh green of water spinach and herbs, the vibrant red of chili peppers, and the golden yellow of fried shallots.

Crab noodle soup is sold in many places, but when you try the version from Hai Phong, you’ll immediately notice the difference. While it may evoke a sense of ‘home’ for locals, there’s a secret behind its distinct taste. It’s not just the red noodles and fresh crabs – it’s the special techniques used to prepare both the noodles and the broth that make it unique.

Crab noodle soup is available throughout Hai Phong, but the best restaurants typically serve it only during specific times: either in the morning, afternoon, or evening. This practice may be a strategy to keep customers returning, but it can make it difficult for travelers unfamiliar with the city to find the best spots.

Dried Buffalo Meat is a traditional dish that originated from the practice of indigenous people slaughtering buffalo. If not fully consumed, the large chunks of meat are seasoned with spices and then hung over a fire to dry. The process for making dried buffalo and beef jerky is quite straightforward. The meat is cut into large pieces, marinated with salt and typical spices such as ginger, Sichuan pepper, gac, and chili, then dried over the heat of a stove until fully dried.

After marinating, the meat is carefully dried and steamed, before being hung once more to ensure it is completely dried out.

Chắt Chắt is a small crustacean similar to clams but smaller in size. To extract the meat, first, scrub the chắt chắt thoroughly, then pour boiling water over it. Stir gently with chopsticks to separate the meat from the shells. Afterward, sift through the mixture (like sifting rice) to collect the meat.

The water used to boil the chắt chắt should be left to settle, then strained and used to make soups or porridge. Often, chắt chắt is cooked in a soup with young jackfruit and pennywort leaves. Aside from soups and porridge, chắt chắt can also be stir-fried, making for a delightful dish.

When you think of Quảng Ngãi, the Trà River comes to mind. But what makes this river so memorable? The answer is simple. For a long time, the goby fish from the Trà River has been an essential dish in the meals of the locals. Especially in colder weather, the goby dish becomes truly special with its mild spice, sweet fish flavor, and the richness of oil, making it a perfect accompaniment to rice that you can't get enough of.

Thus, the Trà River’s braised goby fish became famous. Over time, whenever someone from another region visits Quảng Ngãi, they are often gifted with some pre-cooked braised goby to take home.

The Goby Fish of Trà River comes in various types, from the small yellowish goby, about the size of a pinky finger, to the larger goby known as the 'goby crocodile,' and even the dark purple goby, similar in appearance to sea bass (often referred to as the 'charcoal goby'), which has tender meat. The fish is cleaned, marinated with premium fish sauce, pepper, and caramelized sauce for about ten minutes. Then, more premium fish sauce is added to the pot, just enough to cover the fish, and it's simmered on low heat until fully cooked.

The skill of grilling the young beef is essential, requiring precise control of the flame to get it just right. Enjoy Cầu Mống Grilled Beef with a variety of fresh local herbs (perilla, cilantro, lettuce, sour starfruit, thinly-sliced banana, mint, basil, bean sprouts, etc.), wrapped in thin rice paper, and dipped in fish sauce made from anchovies. At the restaurant, diners can choose from various cuts of the beef, such as shoulder, belly, rump, and skin, which can be prepared in different dishes like stews, tendon, bones, or rare beef noodle soup.

The origin of pho dates back to the early 20th century, first appearing in Hanoi and Nam Dinh. These two cities are renowned for their traditional and most delicious varieties of pho: Hanoi Pho and Nam Dinh Beef Pho.

At its core, pho is a noodle dish served with a savory broth and accompanied by either beef or chicken, enhanced by aromatic spices like onions.

• Noodles: Pho noodles are made from rice, flat and wide, with a translucent white appearance.
• Broth: The broth is the heart of pho, made from simmered beef bones combined with a blend of spices, such as ginger, onions, and sometimes additional ingredients like cardamom, star anise, and cloves. Traditionally, pho broth also includes oxtail.
• Meat: Pho is typically served with either beef or chicken, with beef pho being the classic choice. Various cuts of beef such as rare, well-done, brisket, and tendon are commonly used.
• Seasonings: Common condiments served with pho include onions, lime, vinegar, pepper, fish sauce, and chili peppers.

Originating in the north, pho has become a beloved dish throughout Vietnam, from the colonial era to the present day. It is widely available in family-run pho shops, modern pho chains, or humble noodle stalls across the country. As a staple of Vietnamese cuisine, pho is regarded as the national dish, often considered the best traditional Vietnamese dish and one of the most popular.

One of the most iconic dishes in Vietnamese cuisine and an essential part of the Top 40 Traditional Vietnamese Dishes is rice paper rolls. This dish has a long-standing history, being one of the oldest folk foods in Vietnam.

Historical records such as the "An Nam Chi Luoc" (a famous book) mention that during the Hàn Thực festival, rice paper rolls were exchanged as gifts. This indicates that rice paper rolls were once a common dish in royal courts during the Tran Dynasty, and some believe that it originated from ancient Annam traditions passed down through generations.

Rice paper rolls are made by spreading a thin layer of rice flour batter, and once the batter sets, a filling of minced meat, wood ear mushrooms, shiitake mushrooms, and fried onions is added. The mixture is then rolled up, creating delicious and visually appealing rolls. After steaming, the rolls are placed on a plate, topped with crispy fried onions, and served with fresh herbs, pork sausage, and a light dipping sauce made from fish sauce. The fish sauce for rice paper rolls is usually lighter in taste and enhanced with pickled vegetables, garlic, chili, and pepper.

Today, rice paper rolls are still a defining dish of Northern Vietnam, particularly in Hanoi, where the Thanh Tri rice paper rolls are the most famous.

If you are a food enthusiast, you’ve probably heard of the iconic mini pancakes with shrimp. The dish is made from rice flour, but the trick is in the precise ratio of flour to water. If the flour is too much, the pancakes turn out dry and lack the perfect texture. If there’s too much water, the pancakes become soggy and lose their crispiness. On top of the white pancake base, the bright red of peeled shrimp, the green of finely chopped scallions, and sometimes a sprinkle of ground shrimp powder create a vibrant visual appeal.

The dipping sauce for these pancakes is a sweet and sour fish sauce that perfectly balances the flavors. The pancakes are served with shredded pickled papaya, carrots, and a variety of herbs such as lettuce, basil, cilantro, and perilla, which elevate the flavor profile of the dish.