What to eat in Vietnam? The definitive guide to its most iconic dishes

If you're planning a trip to Vietnam or simply want to explore its cuisine, there are a number of iconic dishes you absolutely must try. This guide introduces you to the must-tries, from the famous to the lesser-known gems.

Pho: The Soul of Vietnam

Start your day with a bowl of pho, the national noodle soup. Its aromatic, slightly sweet broth is simmered for hours with spices like star anise, cloves, cinnamon, onion, and ginger. You'll find it primarily made with beef (pho bo) or chicken (pho ga), served with rice noodles and accompanied by fresh herbs, lime, and chilies so you can personalize every spoonful.

Bánh Mì: Fusion in a Bite

For a quick and flavorful meal, bánh mì is your best bet. It's a sandwich made with a crusty baguette of French origin, but what makes it unique are its Vietnamese fillings. It typically includes pâté, cured meats, pickled vegetables, cilantro, and can sometimes feature grilled meats or tofu. It's the perfect combination of textures and flavors: crunchy, salty, tangy, and fresh.

Gỏi Cuốn: Rolled Freshness

When you need something light and refreshing, reach for gỏi cuốn, or fresh spring rolls. Unlike fried spring rolls, these are wrapped in translucent rice paper and filled with herbs, vermicelli rice noodles, shrimp, and pork. They're served cold with a dipping sauce, usually nut- or fish-based. They make a perfect appetizer to share.

Bun Cha: Hanoi's Specialty

If you visit the north, specifically Hanoi, you can't miss bun chả. This dish consists of grilled pork (both steaks and meatballs) marinated in fish sauce and sugar, served on a bed of vermicelli rice noodles (bun) and accompanied by a bowl of light broth with vinegar and pickled vegetables. You eat it by mixing everything together in the bowl, creating a combination of smoky, tangy, and fresh flavors.

Bánh Xèo: The Crispy Pancake

For an interactive experience, order a bánh xèo. It's a large, crispy crepe or pancake, yellow from the turmeric, filled with pork, shrimp, and bean sprouts. The proper way to eat it is to cut off a piece, wrap it in a lettuce leaf with fresh herbs, and dip it in the sauce. Its name means "sessile pancake," referring to the sound the batter makes when frying.

Bún Bò Huế: The Spicy Pho

If you find pho too mild and want something with more character, try bun bo hue. Originating from the city of Hue, this is a spicy and robust beef noodle broth, infused with lemongrass and colored red by annatto seeds. It features various cuts of beef, such as brisket and oxtail, and sometimes pork as well. The noodles are more cylindrical and have a chewier texture than those in pho.

Bún Thịt Nướng: A Southern Classic

This is a simple yet incredibly satisfying southern dish. It consists of grilled pork marinated with lemongrass and fish sauce (thịt nướng), served over cold vermicelli rice noodles (bún). It's topped with crushed peanuts, fried onions, and mint, and dressed with nước chấm, the ubiquitous sweet and sour fish sauce in Vietnam. It's an explosion of textures in every bite.

Bò Lúc Lắc: "Shaken Beef"

This dish gets its name from the technique of "shaking" the beef cubes in the wok. The beef is marinated in soy sauce and garlic, then stir-fried over high heat to achieve a slightly crispy exterior and a juicy interior. It's served on a bed of lettuce, tomato, and cucumber, and is often accompanied by a lime and pepper dip. It's a flavorful main course that's also very easy to eat.

Gỏi Gà: Salad to Share

For something lighter, gỏi gà, or Vietnamese chicken salad, is an excellent choice. Made with shredded chicken (usually cooked to keep it tender), finely shredded cabbage, and plenty of fresh herbs, the dressing is a classic blend of lime juice, fish sauce, and sugar, creating a perfect balance of tangy, salty, and sweet. It's common at family gatherings and can be served as an appetizer or main course.