Vietnam Food Guide

A pyramid-shaped rice dumpling steamed in banana leaf, filled with seasoned pork and wood ear mushroom, and beloved as a savory snack across northern Vietnam.

A light, comforting chicken glass noodle soup, simmered in clear broth with shredded chicken and a fragrant tangle of herbs.

A complete guide to bún bò Huế — the boldly spiced lemongrass beef noodle soup from Vietnam's imperial capital. Learn its royal origins, key ingredients, regional variations, and where to find the best bowl.

A light, tomato-tinged fish noodle soup found along Vietnam's coast, built on tender fried or poached fish and a clean, sweet-savory broth.

Thanh Hoa's tangy fermented pork roll, wrapped in banana leaf and studded with garlic and chili, eaten as a snack or beer companion across Vietnam.

Vietnam's fluffy steamed bun, filled with seasoned pork, egg, and mushroom, a breakfast and street snack staple sold from carts across the country.

Everything you need to know about bánh mì — the Vietnamese sandwich that conquered the world. From its French colonial origins to the best fillings, street vendors, and regional twists.

Hanoi's tangy, aromatic snail noodle soup, built on a bright tomato broth and a bowlful of chewy freshwater snails.

Cao lầu is a noodle dish that exists authentically only in Hội An — thick chewy noodles, char-siu pork, crispy crackers and fresh herbs. Discover its fascinating multicultural history and why you can only eat the real thing in one place.

A complete guide to cơm chiên — Vietnamese fried rice. Learn how it differs from Chinese fried rice, the essential role of fish sauce, popular varieties from egg to mixed seafood, and why wok heat is everything.

Smoky grilled pork skewers from the coastal city of Nha Trang, wrapped in rice paper with herbs and dipped in a rich, nutty sauce.

The broth simmers for 12 hours minimum. Here's the real difference between Hanoi and Saigon phở, how to order like a local, and where to find the best bowls in both cities.