From the bustling streets of Ho Chi Minh City in the south to the tranquil shores of Hanoi in the north, and the cultural crossroads of Hue in the centre, Vietnam’s gastronomic landscape is as diverse and beautiful as its geography. Here’s some of the best food in Vietnam to try during your trip…
South Vietnamese cuisine, heavily influenced by the Mekong Delta’s fertile land and abundant waterways, is characterised by its bold, vibrant flavours and generous use of fresh herbs and vegetables. Dishes like cơm tấm (broken rice with grilled pork,) bánh xèo (sizzling pancakes) and bún riêu (crab noodle soup) are staples that tantalise the taste buds with their complex interplay of sweet, sour, salty and spicy notes.
Moving northward, the cuisine is centred around the capacity city of Hanoi and is influenced heavily by China. It embraces simplicity and balance, with an emphasis on preserving the natural flavours of the ingredients. The dish, phở, reigns supreme here – its fragrant brother simmered to perfection over hours. While dishes like bún chả (grilled pork with vermicelli) and bánh cuốn (steamed rice rolls) showcase the delicate interplay of textures and flavours.
In central Vietnam, the ancient city of Hue serves as a melting pot of culinary influences from both the north and south – resulting in a fusion of uniquely diverse flavours. Here, dishes like bún bò Huế (spicy beef noodle soup) and bánh khoái” (savoury pancakes) pay homage to the region’s imperial heritage, with rich and complex flavours that reflect centuries of royal indulgence.
Whether you find yourself in the bustling streets of Saigon, the tranquil alleys of Hanoi, or the ancient citadel of Hue, one thing is certain: Vietnam’s culinary delights are guaranteed to leave a lasting impression on your palate and heart.
Despite these regional variations, Vietnamese cuisine shares a common thread – a reverence for fresh, high-quality yet humble ingredients, meticulous attention to detail, and a deep appreciation for the communal experience of sharing a meal with loved ones.
Pho
The quintessential Vietnamese noodle soup is more than just a dish, it’s a cultural emblem and a testament to the nation’s resilience and adaptability. Originating from the northern region, specifically the village of Văn Cử outside of Hanoi, pho’s roots intertwine with centuries of cultural exchange. With a name possibly derived from Cantonese or French influences, pho’s evolution mirrors Vietnam’s complex history.
For an authentic taste of pho, head to Hanoi where the dish first gained prominence. In the south, Saigon Pho emerged during wartime – offering a slightly different variation with added bean sprouts, herbs, and sauces. Today, you can savour traditional and modern interpretations across the country, each reflecting its unique regional flair.
Banh Mi
Another beloved Vietnamese staple, banh mi embodies the fusion of Vietnamese and French culinary traditions. Introduced during the colonial era, the Vietnamese adapted the French baguette into a lighter, fluffier version, creating the perfect vessel for the Vietnamese blend of savoury fillings. Found throughout Vietnam on almost every street corner, the banh mi is a testament to the country’s ability to transform humble ingredients into culinary masterpieces.
While the banh mi in the south tends to be sweeter and richer, often featuring ingredients like pâté, mayonnaise, and sweeter picked vegetables, the north leans towards savoury and spicier flavours with fewer sweet elements and a focus on fresh herbs and vegetables, chilli sauces, and grilled meats. Although banh mi can be found everywhere in Vietnam, many say that the best place to try this is the bustling street of District 1 in Ho Chi Minh City.
Cha Ca
A speciality of Hanoi, cha ca showcases the delicate balance of flavours and textures that define northern Vietnamese cuisine. The iconic dish features tender fish fillets marinated in turmeric and galangal, grilled to perfection and served with an array of fresh herbs and dipping sauces on top of vermicelli noodles.
The dish is so popular that there is a street dedicated to it in Hanoi. Here, you’ll find one of the oldest restaurants in Vietnam, Cha Ca La Vong, where this dish has been served for over 100 years.
Bun Cha
Although this must-try dish, originating from Hanoi, is less well-known than dishes like pho and banh mi, bun cha was famously enjoyed by Anthony Bourdain and President Obama during their visit to Vietnam. Grilled pork patties and pork belly are served with rice noodles, fresh herbs, and a tangy dipping sauce – creating a symphony of flavours.
The sauce in bun cha is typically made from a combination of fish sauce, sugar, lime juice, water, and sometimes garlic and chilli. This creates a savoury, slightly sweet, and tangy dipping sauce that complements the grilled pork and noodles in the dish.
Ca Kho To
This caramelised fish dish offers a taste of the Mekong Delta region. Slow-cooked in a clay pot with caramel sauce, fish sauce, and aromatic spices, this savoury-sweet delicacy exemplified southern Vietnamese cuisine’s bold and robust flavours.
Goi Cuon
Goi cuon, or fresh spring rolls, provide a refreshing contrast to Vietnam’s rich and hearty dishes. Made with rice paper wrappers filled with shrimp, pork, vermicelli noodles and fresh herbs, these light and healthy rolls are a perfect choice when the weather is hot in central Vietnam.
Whether you’re savouring street food in Saigon, indulging in coastal delicacies in Hue, or exploring the bustling streets of Hanoi, Vietnam’s diverse culinary landscape promises a feast for the senses and a journey through centuries of history and tradition.
