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30 Must-Try Dishes in Traditional Vietnamese Cuisine

Vietnamese cuisine is a symphony of flavours, a delicate balance of fresh herbs, fragrant spices, and savoury meats and seafood. It’s a cuisine that has evolved over centuries, influenced by its neighbours, yet retaining its unique identity.

Vietnamese cuisine is a journey for the senses, and it will leave you wanting more. So next time you’re looking for something new and exciting to eat, be sure to give Vietnamese food a try. You won’t be disappointed. Here are 30 must-try dishes in traditional Vietnamese cuisine:

1. Pho

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The thick, fragrant broth and soft rice noodles of pho make it a famous Vietnamese noodle soup. It’s a comfort meal classic, generally cooked with beef or chicken, though vegetarian variations are available. The broth is cooked with spices such as star anise, cinnamon, and cloves to provide a fragrant and aromatic foundation.

Pho is frequently served with fresh herbs, bean sprouts, lime, and sauces, allowing you to personalize your bowl. Pho, whether consumed at a noisy street stall or in a private restaurant, provides a warm and pleasant flavour of Vietnamese food.

2. Banh Mi

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Banh Mi is a Vietnamese sandwich that’s a delightful fusion of French and Vietnamese culinary influences. It typically consists of a crusty baguette filled with a variety of ingredients, including meats like grilled pork, chicken, or cold cuts, along with fresh vegetables such as cucumber, cilantro, pickled carrots and daikon radishes.

The sandwich is often seasoned with condiments like mayonnaise, pâté, and chilli sauce, resulting in a harmonious blend of flavours and textures. Banh Mi is a beloved street food, known for its balance of savoury, sweet, and spicy elements, making it a favourite among food enthusiasts worldwide.

3. Banh Xeo

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Banh Xeo is a delicious Vietnamese dish known as a “sizzling pancake” due to the sound it makes when cooked. This savoury and crispy pancake is made from a rice flour batter mixed with coconut milk and turmeric, which gives it its distinctive yellow colour. It’s typically filled with a variety of ingredients, such as shrimp, pork, bean sprouts, and herbs.

The pancake is cooked in a hot skillet, creating a crispy outer layer. To enjoy Banh Xeo, you tear off a piece of the pancake, wrap it in lettuce or rice paper, and dip it into a tasty sauce, creating a burst of flavours and textures in each bite.

4. Bun Bo Hue

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Bun Bo Hue is a popular and flavorful Vietnamese noodle soup, hailing from the city of Hue. This dish features a spicy and aromatic broth made from lemongrass, shrimp paste, and chilli, giving it a distinctive heat and depth of flavour. It’s traditionally served with round rice vermicelli noodles and a variety of ingredients, such as thinly sliced beef, pork, and sometimes seafood.

Toppings often include herbs, bean sprouts, and lime. Bun Bo Hue is loved for its bold and spicy profile, making it a favourite among those who enjoy a bit of heat and a complex taste experience in their noodle soups.

5. Goi Cuon

Goi Cuon, also known as Vietnamese spring rolls or fresh spring rolls, are a popular and refreshing Vietnamese appetizer. These translucent rice paper rolls are typically filled with a combination of fresh ingredients, such as shrimp, herbs (like mint and cilantro), rice vermicelli, and sometimes pork or tofu.

They are often served with a dipping sauce, like a hoisin-peanut or fish sauce-based condiment, which adds a sweet and savoury flavour. Goi Cuon is prized for its light and healthy qualities, offering a delightful mix of textures and flavours, making it a beloved choice for a light and fresh appetizer or snack.

6. Banh

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“Banh” is a Vietnamese term that refers to a wide range of bread, pastries, or cakes in Vietnamese cuisine. It’s often used as a prefix for various dishes or treats. For example, “Banh Mi” is a Vietnamese sandwich, “Banh Xeo” is a savoury pancake, and “Banh Cuon” is a type of rice noodle roll.

The specific type of “banh” you’re referring to would depend on the context or the full name of the dish, as Vietnamese cuisine boasts a diverse and delicious array of banh varieties, each with its unique ingredients and preparation methods

7. Bun Cha

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Bun Cha is a classic Vietnamese dish originating from Hanoi. It consists of grilled pork patties (cha) and thinly sliced grilled pork belly served in a bowl of sweet and savoury broth, along with fresh herbs and rice vermicelli (bun). The patties are made from ground pork mixed with seasonings and often grilled over an open flame, lending a smoky flavour.

To enjoy Bun Cha, you dip the noodles and herbs into the broth and combine them with the grilled meats, creating a harmonious blend of flavours and textures. It’s a popular and delicious dish, known for its balance of sweet, sour, and savoury elements.

8. Cao Lau

Cao Lau is a regional speciality from the historic town of Hoi An in central Vietnam. This unique dish features flat, thick rice noodles, pork slices, and various herbs, all served in a flavorful, turmeric-infused broth. What sets Cao Lau apart is the noodles, which are prepared using water from a specific well in Hoi An, believed to be crucial for their texture and taste.

The dish is often garnished with crispy rice crackers and deep-fried shallots, adding a delightful crunch. Cao Lau offers a mix of textures and flavours, combining the richness of the pork with the aromatic herbs and smoky notes from the crackers, making it a must-try for anyone visiting Hoi An.

9. Ga Tan

“Ga Tan” is a Vietnamese dish known as “Chicken Soup” or “Chicken Congee.” It’s a comforting and nourishing soup made with chicken, rice, and various herbs and seasonings. Typically, the chicken is simmered with rice in a flavorful broth until both the meat and rice are tender.

Ga Tan can vary in its preparation, and additional ingredients like ginger, herbs, and garlic are often added to enhance the flavour. It’s a warm and soothing dish often enjoyed as a remedy for colds or as a simple, yet satisfying, meal in Vietnamese cuisine.

10. Bot Chien

“Bot Chien” is a popular Vietnamese street food dish made primarily of rice flour and eggs. The dish consists of bite-sized cubes or slices of chewy, pan-fried rice cake, often with crispy edges.

To make Bot Chien, the rice cakes are first fried until they develop a crispy exterior, and then they are stir-fried with scrambled eggs, often seasoned with soy sauce and sometimes garnished with green onions. It’s known for its contrasting textures, with the soft and chewy rice cakes complemented by the slightly crispy and savoury egg coating. Bot Chien is a beloved snack or light meal in Vietnamese cuisine.

11. Chao

“Chao” is a term in Vietnamese cuisine that typically refers to a rice porridge or congee. It’s a comforting and versatile dish made by simmering rice in a large amount of water or broth until the rice grains break down and create a creamy, smooth texture.

Chao can be enjoyed plain or with a variety of toppings and seasonings, such as shredded chicken, pork, seafood, ginger, herbs, soy sauce, and more. It’s a popular breakfast dish in Vietnam and is often consumed when someone is feeling unwell or in need of a nourishing and easily digestible meal. Chao is known for its mild and soothing qualities.

12. Lau

“Lau” is a Vietnamese term for hot pot, a communal and interactive meal enjoyed with family and friends. Vietnamese hot pot involves placing a simmering pot of flavorful broth in the centre of the table, and everyone adds their choice of ingredients to cook in the broth.

These ingredients often include a variety of meats, seafood, tofu, vegetables, and noodles. There are various types of hot pot, such as “Lau Canh Chua” (sour soup hot pot) and “Lau Mam” (fermented fish hot pot), each with its unique flavours and regional variations. Hot pot is a social and delicious dining experience in Vietnamese culture.

13. Com Chay

“Com Chay” is a Vietnamese term that translates to “vegetarian rice” or “vegetarian meal.” It typically refers to a vegetarian or vegan dish that replaces traditional animal-based ingredients with plant-based alternatives. A Com Chay meal often includes a variety of vegetables, tofu, tempeh, mushrooms, and other vegetarian protein sources, all served with rice or rice noodles.

The dish is flavoured with aromatic herbs and seasonings, providing a delicious and healthy option for those who follow a vegetarian or vegan diet or simply enjoy plant-based cuisine. Com Chay is widely available in Vietnam and is part of the country’s culinary tradition.

14. Bun Rieu

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Bun Rieu is a well-known Vietnamese noodle soup with a distinctive and tasty broth. It’s created using a crab or shrimp paste basis, giving it a unique seafood flavour and a bright orange hue. Bun Rieu often comprises vermicelli rice noodles, crab or shrimp meat, tofu, tomatoes, and occasionally pig or other proteins, in addition to the fragrant broth.

It’s frequently topped with herbs, bean sprouts, and lime, allowing you to personalize your bowl. Bun Rieu is well-known for its rich and delectable flavour profile, which combines sweet, savoury, and umami flavours.

15. Dau Phu Sot Ca

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“Dau Phu Sot Ca” is Vietnamese for “Tofu with Tomato Sauce.” This dish typically consists of tofu that’s been fried until it’s crispy on the outside and then served with a tomato-based sauce. The sauce is made with tomatoes, sometimes with added ingredients like onions, garlic, and various seasonings to give it a sweet and tangy flavour.

Tofu with tomato sauce is a vegetarian or vegan dish that offers a contrast of textures, with the crispy tofu complemented by the smooth and flavorful tomato sauce. It’s often served with rice and vegetables, making it a well-balanced and delicious meal.

16. Mi Quang

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Mi Quang is a Vietnamese dish from the central Vietnamese province of Quang Nam. It’s a tasty and hearty noodle meal with distinct qualities. Mi Quang is often made with broad rice noodles, similar to linguine, and topped with a variety of toppings, including shrimp, pig, quail eggs, peanuts, fresh herbs, and crunchy rice crackers.

The meal is then topped with a broth or sauce prepared from turmeric, fish sauce, and occasionally shrimp or pig stock. Mi Quang is famous for its brilliant colours, rich flavours, and mix of chewy noodles with a wide range of textures and flavours.

17. Banh Khoai

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“Banh Khoai” is a Vietnamese pancake meal that is also known as “Vietnamese Happy Pancakes” or “Savory Coconut Pancakes.” This dish is a famous street meal in Hue and consists of crispy rice flour pancakes stuffed with a variety of fillings. Shrimp, pork, bean sprouts, and different herbs are common fillings.

The sizzling of the pancake batter during the cooking process gives Banh Khoai its name. It is usually served with fresh herbs and a dipping sauce, such as a fish sauce-based sauce. Banh Khoai is a wonderful and gratifying Vietnamese cuisine due to its combination of textures and tastes.

18. Xoi Man

“Xoi Man” is a Vietnamese phrase for “Sticky Rice with Toppings.” This cuisine calls for glutinous or sticky rice, which has been steamed or cooked until it has a chewy, sticky texture. Xoi Man can be served sweet or savoury, with a broad range of toppings and seasonings.

Toppings for sweet Xoi Man may include mung bean paste, coconut, and sugar. It is frequently consumed as a dessert or snack. Toppings for savoury Xoi Man might include shredded chicken, pork, Chinese sausage, or fried shallots, which are frequently drizzled with soy sauce or fish sauce. It may be consumed as a meal or as a filling snack.

19. Che Ba Mau

“Che Ba Mau,” also known as “Three-Color Dessert” or “Rainbow Dessert,” is a popular Vietnamese dessert recognized for its vivid look and delectable layers. This dessert is divided into three distinct layers: a base layer of crushed ice or jelly cubes for a refreshing foundation, a middle layer of sweetened beans, such as mung and red beans, for a creamy and slightly sweet texture, and a top layer of a translucent, fruity, and sweet jelly with a delightful rainbow of colours.

Che Ba Mau, served in glasses or bowls, is a popular delicacy at Vietnamese dessert businesses, offering a variety of flavours and textures.

20. Banh Chung

Banh Chung is a classic Vietnamese rice cake that is a must-have during the Vietnamese Lunar New Year (Tet) celebration. This square-shaped cake is constructed of sticky rice, mung bean paste, and pork, which are all wrapped in a banana leaf and steamed or boiled.

Banh Chung preparation is a time-consuming and labour-intensive procedure that frequently involves family members working together. It is a cultural heritage sign and a method to honour ancestors during the Tet holiday.

The square form of the cake represents stability, while the green banana leaves represent the environment. Banh Chung is often served in slices and accompanied with condiments like fish sauce or pickled veggies.

21. Banh Tet

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Banh Tet, like Banh Chung, is a classic Vietnamese rice cake that is frequently baked and consumed during the Lunar New Year (Tet) festival. Banh Tet is cylindrical, as opposed to Banh Chung, which is square.

Banh Tet’s major components are sticky rice, mung bean paste, and occasionally a pig or other item filling. Wrapped in banana leaves, these ingredients are steamed or cooked until the cake turns sticky and tasty.

Banh Tet is a celebration of family togetherness and is said to bring good fortune and wealth in the future year. It’s usually served sliced and with dipping sauces like fish sauce or soy sauce, making it a particular and memorable dish during Vietnam’s Tet holiday.

22. Che Thai Che Thai

Che Thai is a tasty Vietnamese delicacy made up of a variety of colourful and sweet ingredients. The term “Che Thai” implies that it is a mash-up of flavours, similar to a fruit salad. While variants exist, a traditional Che Thai comprises jackfruit, lychee, longan, palm fruit, tapioca pearls, and occasionally additional fruits or jellies.

These ingredients are mixed in a sweet and creamy coconut milk syrup to make a light and decadent dessert. Che Thai is a famous and visually beautiful Vietnamese delicacy recognized for its brilliant colours, textures, and the delicious contrast of flavours from the many fruits and sweets.

23. Banh Da Tom

The Vietnamese delicacy “Banh Da Tom” translates to “Shrimp Rice Cracker.” It’s a popular street food snack popular in Vietnam. Crispy rice crackers are topped with a combination of minced shrimp, which is often blended with additional items such as minced pigs or fish.

To make a tasty topping, the shrimp mixture is seasoned with various herbs and seasonings. The crispy rice cracker combined with the savoury, fragrant shrimp sauce makes Banh Da Tom a wonderful and gratifying snack that can be found at food booths and marketplaces across Vietnam.

24. Banh Ram It

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“Banh Ram It” is a classic Vietnamese meal that comprises miniature, pyramid-shaped glutinous rice dough dumplings. These dumplings are usually filled with a flavorful mixture of minced pork, shrimp, or a combination of the two. Dumplings are frequently steamed or cooked until soft and chewy.

Banh Ram after it has been cooked is usually accompanied by a variety of toppings and sauces. Crispy fried shallots, chopped scallions, and a dipping sauce, which is commonly mixed with fish sauce, sugar, and lime juice, provide a blend of sweet, salty, and acidic tastes. This dish is popular as a snack and a light supper due to its unusual pyramid shape and excellent blend of textures and tastes.

25. Che Duong

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The Vietnamese dish “Che Duong” translates to “Sweet Soup” or “Sweet Dessert.” It refers to a type of sweet soup or pudding common in Vietnamese cooking. The ingredients and tastes of these sweet soups can vary greatly.

Mung beans, black-eyed peas, sweet potato, taro, tapioca pearls, lotus seeds, and coconut milk are all common components in Che Duong. These components are frequently cooked in a sweet, fragrant broth or pudding-like consistency with sugar and water. Toppings such as shredded coconut, toasted sesame seeds, or fruit may be added to the dessert.

26. Banh It Tron

“Banh It Tran” is a Vietnamese delicacy made up of tiny, pyramid-shaped glutinous rice flour dumplings. Traditionally, these dumplings are filled with a delicious mixture of minced pork and shrimp, commonly spiced with spices and herbs. The filling is wrapped in sticky rice dough, and the dumplings are steamed or cooked until soft and chewy.

Banh It Tran is typically served with a variety of toppings and condiments, including crispy fried shallots, chopped scallions, and a dipping sauce composed of fish sauce, sugar, and lime juice. The chewy dumplings, savoury, aromatic filling, and dipping sauce combine to make Banh It Tran a popular and excellent Vietnamese cuisine.

27. Banh Com

Banh Com “Green Rice Cakes.” is a popular Vietnamese dish. It combines two important ingredients, which are very popular in Northern Vietnam: young, green sticky rice and sweet mung bean paste. The rice is collected when it is young, giving it its characteristic green colour. The rice is crushed into a fine powder before being formed into small, round cakes and filled with creamy mung bean paste.

The finished product is a delicate and visually beautiful dessert. Banh Com is not just a sweet delicacy, but also a symbol of good fortune and wealth, and it is commonly given as a present during important Vietnamese events and festivals.

28. Banh Troi

“Banh Troi” is a typical Vietnamese dish known as “Floating Rice Cake.” This dish is popular during the Tet celebration and other special occasions. Banh Troi are little glutinous rice balls often filled with sweet mung bean paste. The balls are then cooked until they float to the surface, thus their name.

Banh Troi is often served after boiling in a transparent ginger syrup, which imparts a sweet and somewhat spicy flavour. With the chewy rice balls and the sweet, fragrant syrup, the delicacy is frequently sprinkled with sesame seeds, providing a delicious mix of textures and flavours.

29. Banh Khoai Mi

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“Banh Khoai Mi” is a Vietnamese cuisine that translates approximately as “Cassava Pancake.” It’s a famous street food snack made from cassava root, also known as yuca and includes a crispy and flavorful pancake. The cassava is grated and combined with other ingredients like shrimp, mung beans, pork, and a spice mixture to give the pancake its characteristic flavour.

The mixture is pan-fried until crispy and golden brown, resulting in a crunchy outside and softer interior. To create a balance of flavours and textures, Banh Khoai Mi is generally served with fresh herbs, lettuce, and a dipping sauce, such as fish sauce-based sauces.

30. Che Dau Trang

The Vietnamese dessert “Che Dau Trang” translates as “White Bean Sweet Soup.” White beans, usually mung beans, and coconut milk are used to make this delicious soup. It’s a delicious and soothing dessert popular in Vietnam and other Southeast Asian nations. In reaction to the weather, it is either hot or chilly.

The white beans are cooked till mushy before being combined with coconut milk and sugar to make a sweet and creamy soup. To improve the flavour, season “Che Dau Trang” with a pinch of salt. It’s frequently topped with toasted sesame seeds for extra texture and taste.

In Vietnam, traditional foods aren’t just sustenance; they’re a rich tapestry of culture, history, and flavours. From the aromatic pho to the delicate banh mi and the colourful Che Ba Mau, these dishes are a feast for the senses. Vietnamese cuisine embodies the essence of a resilient and diverse nation, and exploring its traditional foods is an adventure that every food lover should embark upon.