5 Must-Try Vietnamese Dishes: A Culinary Journey

Pho is arguably the most iconic Vietnamese dish, often considered the national dish of Vietnam. This hearty soup consists of a flavourful broth, rice noodles, herbs, and either beef (pho bo) or chicken (pho ga). The magic of pho lies in its broth, which is simmered for hours with bones, star anise, cloves, cinnamon, and other aromatic spices. The result is a complex, savoury soup that is both comforting and invigorating. Typically served with a side of fresh herbs, lime wedges, bean sprouts, and chillies, pho allows diners to customise their bowl to their taste preferences. Whether enjoyed at The Vietage by Anantara as a breakfast staple during a Vietnam train travel at , or a late-night snack, pho is a dish that captures the essence of Vietnamese cuisine.

Banh mi is a delightful representation of Vietnam's colonial history, blending French and Vietnamese culinary traditions into a single, mouth-watering sandwich. The foundation of banh mi is a crispy baguette, a legacy of French influence. The baguette is filled with a variety of ingredients, including pate, cold cuts, pickled vegetables, cucumber slices, fresh cilantro, and a dash of chilli. The interplay of textures and flavours—crisp bread, creamy pate, tangy pickles, and fresh herbs—makes banh mi a culinary marvel. Available at street vendors and cafes alike, banh mi is a versatile dish that can be enjoyed at any time of day, making it a favourite among both locals and tourists.

Bun cha is a beloved dish originating from Hanoi, the capital city of Vietnam. It consists of grilled pork patties (cha) and slices of pork belly, served with vermicelli noodles (bun), fresh herbs, and a dipping sauce. The dipping sauce, made from fish sauce, vinegar, sugar, garlic, and chilli, is the heart of the dish, providing a sweet, savoury, and tangy flavour that complements the smoky, charred pork. Often accompanied by a side of fresh herbs and lettuce, bun cha offers a delightful balance of flavours and textures. The dish gained international fame when former US President Barack Obama dined on bun cha with the late Anthony Bourdain during a visit to Hanoi, further cementing its status as a must-try Vietnamese delicacy.

Goi cuon, also known as fresh spring rolls or summer rolls, is a refreshing and healthy Vietnamese appetiser. These translucent rolls are made with rice paper wrappers and filled with a combination of shrimp, pork, vermicelli noodles, lettuce, and fresh herbs like mint and basil. Goi Cuon is typically served with a dipping sauce, such as hoisin-peanut sauce or nuoc cham, a tangy fish sauce-based dip. The rolls offer a burst of freshness with each bite, thanks to the crisp vegetables and fragrant herbs. Goi cuon is a testament to the Vietnamese emphasis on balance and harmony in their cuisine, providing a light yet flavourful start to any meal.

Ca kho is a traditional Vietnamese dish featuring caramelised fish cooked in a clay pot. The dish typically uses catfish or snakehead fish, which is simmered in a rich caramel sauce made from fish sauce, sugar, shallots, garlic, and chilli. The slow-cooking process allows the fish to absorb the deep, savoury flavours of the sauce, resulting in a tender and flavourful dish. The caramelisation process gives the fish a slightly sweet and smoky taste, complemented by the umami notes from the fish sauce. Ca kho to is usually served with steamed rice and a side of pickled vegetables, making it a comforting and satisfying meal that highlights the depth of Vietnamese cuisine.