Joanna James
Vietnamese food is a feast of fresh herbs, bold flavours, and comforting classics. From steaming bowls of noodles to crispy pancakes, here are dishes you need to try.
No foodie guide to Vietnam can start without pho. This steaming noodle soup, often eaten for breakfast, is built on a slow-cooked broth made from beef bones or chicken, flavoured with star anise, cinnamon, and other spices. Served with rice noodles, slices of tender meat, and a side of fresh herbs, it’s both hearty and refreshing. The experience of eating pho is a ritual. You add lime, chilli, or fish sauce to make the bowl truly your own. Many travellers try pho across the country, from busy street stalls in Hanoi to restaurants along the coast. Even when travelling on a first-class train in Vietnam, pho is a dish that sparks conversation and brings comfort during the journey.
Banh mi is Vietnam’s gift to the world of sandwiches. A crusty baguette, crisp on the outside and soft within, is stuffed with a mix of meats, pickled vegetables, fresh coriander, and a smear of pâté or mayonnaise. The combination of textures and flavours makes it irresistible. Every region gives banh mi its own spin; Hanoi might keep it simple with just pork and herbs, while Saigon loads it up with extras like fried eggs or cold cuts. It’s fast, affordable, and perfect to grab while exploring the streets. Travellers taking unique experiences such as The Vietage by Anantara train journey often hear locals recommend banh mi as a must-have snack before hopping aboard. It’s a dish that proves sometimes the simplest foods carry the most satisfaction.
In Hanoi, bun cha is the dish that locals insist you try. Charcoal-grilled pork patties and slices of marinated pork belly are served in a bowl of light broth, alongside a mountain of fresh rice noodles and herbs. To eat it, you dip the noodles into the broth with the meat, creating a mix of smoky, sweet, and savoury flavours. The freshness of mint, basil, and lettuce balances the richness of the pork. Street stalls selling bun cha are often bustling, with the aroma of grilled meat filling the air long before you spot the tables. It’s a dish that captures the essence of northern Vietnamese cuisine: smoky, herbaceous, and deeply satisfying.
Banh xeo, which translates to “sizzling cake,” is a crispy rice flour pancake filled with shrimp, pork, bean sprouts, and herbs. It’s fried until golden and crunchy, then wrapped in rice paper or lettuce leaves with dipping sauce for the perfect bite. Eating banh xeo is interactive—it requires folding, wrapping, and dipping, making it a social dish often shared with friends. The crunch of the pancake against the freshness of the greens and the tangy nuoc cham sauce is what makes it so addictive. Each region has its own version, with southern banh xeo typically larger and more indulgent, while central Vietnam prefers smaller, bite-sized ones. For travellers, it’s both a meal and an experience rolled into one.
For something deeply comforting, ca kho to is a standout. This dish features catfish simmered in a clay pot with caramelised sugar, fish sauce, garlic, and black pepper until the flavours become rich and slightly sweet. Served with steamed rice, it’s a dish that feels homely and warming, often reminding locals of family dinners. The clay pot keeps the fish hot and concentrated in flavour, making each bite more satisfying than the last. It’s a popular choice in restaurants across the country, especially for those looking to experience traditional home-style cooking. Paired with a side of stir-fried greens, ca kho to balances richness with freshness, offering the perfect ending to a Vietnamese feast.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
