Top 10 Best Vietnamese Dishes Chosen by CNN

Cao Lau, a dish introduced to Vietnam by the Chinese in the 17th century, is neither a noodle soup nor pho, but a unique mixed dish popular in Hoi An. It consists of golden noodles served with shrimp, pork, and fresh herbs. The dish resembles Mi Quang but is served with minimal broth.

The thick noodles are similar to Japan’s Udon, while the crispy wontons and pork are prepared in a style akin to Chinese cuisine. The broth is clear and aromatic, and when paired with fresh herbs, it delivers a truly Vietnamese experience. What sets this dish apart is the water sourced from the ancient Ba Le Well in Hoi An, giving it a distinct flavor.

One of the most popular water spinach dishes is stir-fried water spinach with garlic. This dish has become a favorite for many due to the irresistible aroma of fried garlic mixed with the tangy sweetness of fish sauce, which awakens all the senses.

Characterized by its simplicity, the dish requires just a few basic ingredients: 1-2 bundles of young water spinach, a few cloves of garlic (either finely chopped or thinly sliced), cooking oil, MSG, sugar, fish sauce, lime, and chili to create a tasty dipping sauce. It's important to choose fresh, vibrant water spinach to ensure both the quality of the dish and the health of your family.

This dish is known by different names across Vietnam: 'Nem Ran' in the North, 'Ram' in the Central region, and 'Cha Gio' in the South. The ingredients and flavors vary by region, giving each version a distinct taste. It is a popular dish for celebrations, holidays, and parties.

The rolls are made with rice paper wrapped around a filling of minced meat or seafood mixed with vegetables, mushrooms, and seasonings. The rolls are then fried until golden and crispy. For the best flavor, they are often served with a dipping sauce made from fish sauce, water, sugar, garlic, and chili in the right proportions.

“Goi Cuon” – a Vietnamese dish that was included in CNN's list of the '50 Best Foods in the World' in 2011 – is not a complicated dish. It is a well-known and beloved snack in Vietnam, particularly in the South. Many foreign visitors to Vietnam fall in love with this simple yet fresh dish because of its vibrant flavors. Known in English as 'Vietnamese salad rolls' or 'Vietnamese summer rolls', Goi Cuon impresses with its harmonious blend of fresh noodles, boiled pork, shrimp, and vegetables, all wrapped in rice paper and often served with either peanut sauce or fish sauce. The freshest ingredients of Vietnamese cuisine come together to create an unforgettable taste experience.

When eaten, the rolls are dipped into a sauce made with crushed roasted peanuts. You can try this dish at Quan An Ngon, located at 18 Phan Boi Chau, Hoan Kiem, Hanoi.

Bun Bo is one of the specialties of Hue, although this dish is popular across all three regions of Vietnam and among the Vietnamese diaspora. In Hue, it is simply called 'Bun Bo' or more specifically 'Bun Bo Gio Heo'. In other regions, it is known as 'Bun Bo Hue' or 'Bun Bo Goc Hue' to highlight its origins.

This dish is a hallmark of Central Vietnam, made from a broth of pork bones, pork knuckles, and beef. The noodles used are larger than the ones typically found in the South or North of Vietnam. While Bun Bo Hue originally hails from Hue, it can now be found in Hanoi, Ho Chi Minh City, and various other provinces with dedicated shops serving it.

Banh Khot was recognized as one of the best dishes in the world at the 2013 International Street Food Festival held in Singapore.

At the global food festival, Banh Khot from Vietnam made it to the list of 35 dishes that the world craves. This traditional Vietnamese dish is made from rice flour, with a shrimp filling, fried to perfection, and served with fresh herbs, chili, and a dipping sauce made from shrimp paste (not to be confused with fermented shrimp paste or sour shrimp paste).

Steamed chicken, also known as 'Gà Tần' or 'Gà Tiềm', is a nutritious dish in Vietnamese cuisine, renowned for its health benefits. It is believed to strengthen the lungs, improve blood circulation, lower blood sugar, protect kidney function, fight aging, and prevent osteoporosis. This dish is especially recommended for people who are physically weak, including pregnant women.

Historically, certain varieties of Gà Tần were considered royal dishes, often served to the emperor and high-ranking officials in ancient Vietnam. Today, Gà Tần is a beloved nutritional remedy enjoyed by families. You can find this dish at many eateries along Tong Duy Tan Street in Hanoi.

The first delicious Vietnamese dish to be mentioned is Pho. According to many foreigners, you can't visit Vietnam's major cities without trying the flavorful and enticing Pho, a staple of Vietnamese cuisine.

For years, Pho has been synonymous with Vietnamese food. Made from fresh rice noodles, a rich broth simmered from bones, and topped with fresh herbs, beef, or chicken, Pho is not only delicious but also affordable. It's available throughout the day, making it a perfect choice for any time you want a satisfying meal.

Grilled fish with garlic, ginger, and turmeric is cooked directly on a hot pan at your table. The renowned Cha Ca La Vong restaurant is always bustling, but its prices are relatively high.

Alternatively, you can visit another Cha Ca restaurant on Duong Thanh Street, Hoan Kiem District, Hanoi. Here, the service is more relaxed, and the food is equally delicious.

The perfect Bánh xèo is filled with a savory combination of pork, shrimp, bean sprouts, and a few types of herbs. This popular Vietnamese dish is easy to prepare and loved across the country. Locals often wrap it in fresh lettuce and dip it in a special sauce, crafted with ingredients like fish sauce, lime or vinegar, sugar, and chili, depending on the chef's secret recipe.

There are two main types of Bánh xèo: the crispy variety, filled with pork, shrimp, and mung beans, which is eaten wrapped in rice paper with fresh herbs and dipped in garlic chili fish sauce, and the soft version, often stuffed with beef or shrimp. Both are made with rice flour and enjoyed throughout Vietnam's three regions.