Vietnam offers some of the world’s most exciting and flavorful dishes that American travelers absolutely love. From steaming bowls of pho to crispy banh mi sandwiches, this Southeast Asian country serves up incredible food at amazing prices. Many dishes blend French colonial influences with traditional Asian flavors, creating unique tastes you won’t find anywhere else. Get ready to discover 25 must-try Vietnamese foods that will make your taste buds dance with joy!
1. Pho (Noodle Soup)
Nothing beats starting your Vietnamese food adventure with a steaming bowl of pho. This famous soup features tender rice noodles swimming in aromatic broth that’s been simmered for hours with beef or chicken bones.
Fresh herbs like cilantro, Thai basil, and mint add bright flavors, while lime juice and chili sauce let you customize the taste. Northern Vietnam serves pho with simpler toppings, while southern versions include more herbs and vegetables.
Street vendors and family restaurants serve this comfort food from dawn until late night, making it perfect for any meal.
2. Banh Mi (Vietnamese Sandwich)
French colonialism gave Vietnam the baguette, but Vietnamese creativity turned it into something magical. Crispy on the outside and soft inside, these baguettes get stuffed with grilled pork, pate, pickled carrots, daikon radish, and fresh cilantro.
Each bite delivers multiple textures and flavors that somehow work perfectly together. Street vendors prepare these sandwiches fresh throughout the day, often grilling the meat right in front of you.
At just a dollar or two, banh mi offers incredible value and makes the perfect quick lunch while exploring Vietnamese cities.
3. Bun Cha (Grilled Pork with Noodles)
President Obama made this Hanoi specialty famous when he dined here with Anthony Bourdain. Grilled pork patties and strips sizzle over charcoal, creating smoky flavors that pair beautifully with cool rice vermicelli noodles.
The magic happens in the dipping sauce, which balances fish sauce, vinegar, sugar, and chili with fresh herbs. You’ll mix everything together in your bowl, creating different flavor combinations with each bite.
Many restaurants still serve bun cha exactly like Obama experienced it, making this dish both delicious and historically significant for American visitors.
4. Goi Cuon (Fresh Spring Rolls)
These translucent rice paper rolls showcase Vietnamese cooking at its freshest and healthiest. Shrimp, pork, lettuce, herbs, and rice noodles get wrapped in soft rice paper that you can see through.
Unlike fried spring rolls, these stay completely raw and cool, making them perfect for Vietnam’s hot climate. The accompanying peanut dipping sauce adds richness and depth to each light, refreshing bite.
Watching skilled cooks assemble these rolls is almost as enjoyable as eating them, and many restaurants let you try making your own with mixed results and lots of laughter.
5. Cao Lau (Hoi An Noodles)
You can only find authentic cao lau in the ancient town of Hoi An, where local wells provide special water that gives the noodles their unique texture. These thick, chewy noodles absorb flavors from pork, crispy rice crackers, and local greens.
Legend says the water comes from a specific well that Ba Le women have guarded for generations. The noodles get their yellow color from lye water made from burning local plants.
Don’t leave Hoi An without trying this exclusive dish that represents centuries of culinary tradition you literally cannot experience anywhere else in the world.
6. Banh Xeo (Vietnamese Crispy Pancake)
The sizzling sound gives this dish its name, as rice flour batter hits the hot pan and creates a golden, crispy pancake. Turmeric provides the bright yellow color, while coconut milk adds richness to the batter.
Shrimp, pork, and bean sprouts cook inside the pancake, creating a contrast between the crispy exterior and tender filling. You’ll wrap pieces in lettuce leaves with herbs before dipping in tangy fish sauce.
Southern Vietnam serves the best versions, where skilled cooks create paper-thin pancakes that shatter satisfyingly when you bite through the crispy edges into the savory center.
7. Com Tam (Broken Rice with Grilled Pork)
Saigon’s working-class breakfast became a beloved street food that perfectly represents Vietnamese resourcefulness. Broken rice grains, once considered inferior, create a unique texture that absorbs marinades and sauces better than regular rice.
Grilled pork chops get marinated in fish sauce, sugar, and garlic before cooking over charcoal. A fried egg, pickled vegetables, and sweet fish sauce complete this hearty, satisfying meal.
Early morning vendors serve com tam to workers heading to their jobs, but you’ll find it available throughout the day at countless street stalls across Ho Chi Minh City.
8. Cha Ca (Turmeric Fish with Dill)
Hanoi’s most theatrical dish arrives at your table still sizzling in a cast iron pan. Chunks of fish marinated in turmeric, ginger, and fish sauce cook tableside with fresh dill and scallions.
You’ll mix the hot fish with rice noodles, peanuts, and herbs to create each bite. The combination of aromatic dill with turmeric-stained fish creates flavors unlike anything else in Vietnamese cuisine.
One family restaurant claims to have invented this dish over 100 years ago, and they still serve it using the same recipe and cooking method that made cha ca famous throughout Vietnam.
9. Che (Vietnamese Sweet Dessert Soup)
These colorful dessert soups provide the perfect ending to spicy Vietnamese meals. Layers of beans, jellies, fruits, and coconut milk create rainbow-like presentations that taste as good as they look.
Popular versions include che ba mau with three distinct colored layers and che chuoi featuring bananas with tapioca pearls. Each spoonful delivers different textures from creamy to chewy to crunchy.
Street vendors serve che from large glass containers, letting you see all the colorful ingredients before they ladle your custom combination into a bowl or plastic cup for easy walking.
10. Egg Coffee (Ca Phe Trung)
One creative Hanoi barista invented this unique drink during milk shortages by whipping egg yolks with condensed milk and sugar. The result resembles liquid tiramisu floating on top of strong Vietnamese coffee.
The creamy, custard-like foam contrasts beautifully with bitter coffee underneath, creating a dessert-like experience that coffee lovers adore. Each sip delivers both the caffeine kick and sweet satisfaction.
The original cafe still operates in Hanoi’s old quarter, where the inventor’s family continues making egg coffee using the secret recipe that started this delicious trend across Vietnam.
11. Mi Quang (Turmeric Noodles)
Central Vietnam’s signature noodle dish features wide, flat rice noodles in a small amount of intensely flavored broth. Unlike soup noodles, mi quang uses just enough liquid to coat the noodles and ingredients.
Shrimp, pork, quail eggs, and peanuts create protein and texture variety, while turmeric gives everything a golden glow. Crispy rice crackers provide crunch that contrasts with the soft noodles.
Da Nang and Hoi An serve the most authentic versions, where family recipes passed down through generations create subtle differences that locals debate passionately over bowls of this beloved regional specialty.
12. Bun Bo Hue (Spicy Beef Noodle Soup)
This royal city’s signature soup packs more heat and complexity than its famous cousin pho. Thick, round rice noodles swim in a rich broth made from beef and pork bones, lemongrass, and chili oil.
Tender beef, pork knuckle, and sometimes blood sausage provide hearty protein, while fresh herbs and lime help cool the spicy broth. The distinctive red color comes from annatto seeds and chili.
Former imperial chefs created this dish for Vietnam’s royal court, and you can taste the sophisticated layering of flavors that impressed emperors centuries ago in every spicy, aromatic spoonful.
13. Banh Cuon (Steamed Rice Rolls)
Watching skilled cooks make these delicate rice rolls is like observing edible art in motion. They pour thin rice batter onto cloth stretched over boiling water, creating silky sheets that cook in seconds.
Minced pork and mushrooms get wrapped inside the translucent rice sheets, then topped with fried shallots and fresh herbs. Fish sauce provides the perfect salty-sweet dipping complement.
Early morning is the best time to find fresh banh cuon, when vendors have just prepared new batches of the delicate rice sheets that become tough and chewy if they sit too long.
14. Bo La Lot (Grilled Beef in Betel Leaves)
Wild betel leaves impart a unique, slightly peppery flavor to seasoned ground beef in this southern Vietnamese specialty. The leaves act as natural wrappers that keep the meat moist while adding their own aromatic qualities.
Grilling over charcoal creates smoky flavors that complement the beef’s garlic and lemongrass marinade. You’ll unwrap each small package and eat the contents with rice paper, herbs, and dipping sauce.
Street vendors often grill these fresh to order, filling the air with irresistible aromas that draw crowds of locals who know this represents some of Vietnam’s best street food flavors.
15. Hu Tieu (Clear Noodle Soup)
Chinese immigrants brought this noodle soup to southern Vietnam, where it evolved into something uniquely Vietnamese. Clear, slightly sweet broth made from pork and dried squid creates a lighter alternative to pho.
You can choose from pork, seafood, or mixed toppings, with thin rice noodles that absorb the delicate broth flavors. Some versions include wontons or fish balls for extra texture and protein.
Saigon’s Cambodian-influenced version called hu tieu Nam Vang adds ground pork and shrimp, creating a heartier soup that reflects the city’s diverse cultural influences and immigrant cooking traditions.
16. Banh Canh (Thick Noodle Soup)
These substantial tapioca noodles have a chewy, almost udon-like texture that makes banh canh incredibly satisfying. The thick noodles hold up well in rich broths made from crab, pork, or fish.
Crab versions feature sweet crab meat and sometimes whole crab claws, while pork versions use bones to create deeply flavored broth. The noodles’ unique texture comes from tapioca starch mixed with rice flour.
Unlike thinner Vietnamese noodles, banh canh provides a hearty, filling meal that sticks to your ribs, making it popular with workers who need sustained energy throughout their long days.
17. Nem Ran / Cha Gio (Fried Spring Rolls)
These golden, crispy rolls differ significantly from Chinese spring rolls, using rice paper instead of wheat wrappers for a lighter, more delicate texture. Ground pork, shrimp, mushrooms, and vegetables create the savory filling.
Deep frying transforms the rice paper into incredibly crispy shells that shatter satisfyingly when you bite them. The filling stays moist and flavorful, contrasting beautifully with the crunchy exterior.
Northern Vietnam calls them nem ran, while southerners say cha gio, but both regions serve them with fresh herbs, lettuce, and nuoc cham dipping sauce for wrapping and flavor enhancement.
18. Oc (Vietnamese Snail Dishes)
Adventurous eaters will love Vietnam’s incredible variety of snail preparations that turn these humble mollusks into exciting street food experiences. Vendors cook snails in lemongrass, tamarind, coconut milk, or spicy chili sauces.
Using tiny picks or pins, you’ll extract the meat from shells while socializing with friends over cold beer. The cooking methods infuse the snails with aromatic Vietnamese flavors that mask any sliminess.
Hanoi has entire streets dedicated to snail vendors, while Ho Chi Minh City’s Oc Dao restaurant elevates snail cooking to an art form with dozens of creative preparations you won’t find anywhere else.
19. Xoi (Sticky Rice)
Vietnam transforms simple glutinous rice into countless sweet and savory variations that work for breakfast, snacks, or dessert. Savory versions feature chicken, Chinese sausage, or mung beans with fried shallots.
Sweet varieties might include coconut, pandan for green color, or black glutinous rice for dramatic presentation. The rice gets steamed until perfectly sticky but not mushy, creating satisfying texture.
Street vendors often display colorful xoi varieties in large steamers, letting you point to your preferred combination while they scoop portions into banana leaves for portable eating throughout Vietnamese cities.
20. Ca Phe Sua Da (Vietnamese Iced Coffee)
This iconic drink perfectly captures Vietnamese coffee culture with its strong, dark coffee slowly dripping through a metal filter into sweet condensed milk. The contrast between bitter coffee and creamy sweetness creates perfect balance.
Robusta beans provide more caffeine and stronger flavor than arabica, giving Vietnamese coffee its distinctive intensity. Ice transforms the hot mixture into a refreshing drink perfect for tropical weather.
Sitting at tiny plastic stools watching your coffee slowly drip while observing street life represents an essential Vietnamese experience that connects you with local daily rhythms and social customs.
21. Banh Khot (Mini Pancakes)
These adorable bite-sized pancakes from southern Vietnam cook in special cast iron pans with round indentations. Rice flour batter mixed with coconut milk creates crispy edges and soft centers, topped with shrimp or squid.
Each little pancake gets wrapped in lettuce with herbs before dipping in fish sauce, creating perfect two-bite packages of flavor and texture. The coconut milk adds richness while keeping the pancakes light.
Vung Tau, a coastal city near Ho Chi Minh City, claims to make the best banh khot, where beachside vendors serve them fresh from sizzling pans while you watch waves crash nearby.
22. Bun Rieu (Crab Noodle Soup)
This vibrant orange-red soup gets its color and flavor from freshwater crab paste mixed with tomatoes and annatto oil. Rice vermicelli noodles provide the base, while crab cakes, tofu, and sometimes blood cubes add protein variety.
The broth balances sweet crab flavors with tangy tomatoes and aromatic herbs like rice paddy herb that grows wild in Vietnamese countryside. Fresh banana flower and bean sprouts add crunch.
Northern and southern versions differ slightly in ingredients and preparation, but both showcase Vietnam’s ability to create complex, satisfying soups from simple, local ingredients that highlight regional tastes.
23. Thit Nuong (Grilled Pork)
Vietnamese barbecue reaches perfection with thit nuong, where thin pork slices marinated in fish sauce, sugar, and garlic get grilled over charcoal until slightly charred but still juicy inside.
The marinade caramelizes during grilling, creating sweet and savory flavors that pair beautifully with rice paper, fresh herbs, and pickled vegetables. You’ll wrap everything together for perfect flavor balance.
Street vendors grill thit nuong fresh throughout the day, and the smoky aromas draw crowds of hungry locals who know that freshly grilled meat represents Vietnamese barbecue at its finest and most authentic.
24. Banh Bao (Steamed Pork Buns)
Chinese influence appears in these fluffy steamed buns filled with seasoned ground pork, Chinese sausage, and hard-boiled eggs. The soft, white exterior contrasts with the savory, slightly sweet filling inside.
Vietnamese versions often include unique additions like quail eggs or different spice combinations that distinguish them from purely Chinese preparations. The dough stays incredibly soft and pillowy when properly steamed.
Street vendors keep these buns warm in large steamers throughout the day, making them perfect for quick snacks or light meals when you want something filling but not too heavy for Vietnam’s warm climate.
25. Nuoc Mia (Sugar Cane Juice)
Fresh sugar cane stalks get pressed through mechanical juicers right before your eyes, creating incredibly sweet, refreshing juice that provides instant energy in Vietnam’s tropical heat. The natural sugars provide quick refreshment without artificial additives.
Vendors often add lime juice or kumquat to balance the intense sweetness with citrus tartness. Ice makes the drink even more refreshing, though some prefer it at room temperature to taste the pure cane flavors.
Watching the pressing process is almost as satisfying as drinking the results, as powerful machines crush the fibrous cane stalks and extract every drop of sweet liquid for immediate consumption.
