What to eat in Vietnam: 10 must-try Vietnamese foods

Balance is key in Vietnamese cuisine. The majority of well-known Vietnamese meals exemplify this value. Bitter, sour, spicy, sweet, and salty flavors combine in delectable broths and sauces, while rice is available in a variety of shapes and textures.

China, which occupied Vietnam for over a thousand years, impacted many Vietnamese recipes. The legacy of French colonization, such as baguette bread and coffee, can also be seen.

Vietnam is an amazing place to visit. Because of the country’s complicated phonetics and poor English, getting off the beaten route and truly getting to know it might be difficult.

I strongly advise you to take on these difficulties and become acquainted with Vietnamese cuisine. The more you interact with locals, the more authentic your experiences become, and the more you will learn about Vietnamese cuisine and culture.

This introduction to traditional Vietnamese dishes will teach you more about the cuisine and flavors of Vietnam, which extend far beyond spring rolls.

Phở
One of Vietnam’s most well-known noodle soups is Phở. Phở is a linguistic term that refers to a long, flat rice noodle. It is so well-known that everybody who hears the word Phở automatically thinks of this noodle soup. In its most basic form, Phở is served in a fragrant broth with meat bits and fresh herbs.

It is reasonably priced and easy to locate in Hanoi’s streets. It’s good at any time of day, but it’s most popular for breakfast. There are multiple variations with various meats, flavors, and cooking methods. The broth, a slow-cooking stew with bone, meats, and spices, is the star of this Vietnamese cuisine.

Bún chả

Thin rice noodles (Bún) are served with grilled pork (chả) in a surprisingly refreshing broth made with vinegar, water, fish sauce, sugar, and carrot slices with green papaya. A basket including numerous leaves and herbs, lettuce, mint, and shiso is included with the entrée.

Bún chả perfectly encapsulates Vietnamese cuisine: noodles, broths, leaves, and herbs. A flavor and texture balance delivered in a form that you can build and consume as you choose.

Bánh bèo

In the imperial metropolis, street food is a delicacy! Bánh bèo was first developed in Hue for the Emperor. It is becoming a popular street meal throughout central Vietnam. The round shape comes from a mixture of rice and tapioca flours boiled in small porcelain bowls.

After the meat is cooked, the topping is added, which differs from city to city and chef to cook. Ground shrimp, pork rinds, and chives are used in the most traditional version. The sweet sauce, mixed with fish sauce, shrimp sauce, pepper, and sugar and served separately, adds a distinctive touch.

Bánh xèo

These yellow pancakes are known as bánh xèo. It resembles an omelet, but it is not one. It’s a crispy crepe loaded with pork, shrimp, and bean sprouts made with rice flour and turmeric.

Pancakes vary in size and style based on the locale. But rest assured, they’re all delectable!

Bò lá lốt

Lá lốt, commonly known as wild betel leaves, is an aromatic leaf used to wrap ground beef dumplings (piper sarmentosum).

The aromatic fragrances and smoky flavor of these grilled buns will enchant your senses.

Bánh cuốn

Bánh cuốn is a rice flour and water dish with a few drops of oil that is popular in northern Vietnam.

Mushrooms, pig stuffing, and fried onions are traditional accompaniments. It includes a basket of greens as well as Chả lụa sausage.

Cơm hến

Cơm hến is a clam, peanut, and fried pork skin rice dish. The dish is named for the islet where it is eaten, which is located in the middle of the Perfume River in Huế, Vietnam.

This off-the-beaten-path Vietnamese cuisine is best enjoyed directly from the source, for a really authentic experience, and away from the tourist traps.

Thịt kho

In a clay saucepan, caramelized pig belly is served. The version with boiled eggs (Tht kho tàu) is one of the most popular dishes served during the Tết Festival, the lunar new year.

The marinade, which combines coconut water, fermented fish sauce, sugar, shallots, and garlic as its main ingredients, is the key to this delectable Vietnamese cuisine.

Bánh canh

Rice flour and cassava root starch are used to make this noodle soup. This combination produces a thicker, rounder noodle that makes a significant difference. Pork, fish cake, Vietnamese Ham, crab, shrimp, and tofu are just a few of the components that can be used to prepare the soup.

The crab and shrimp Banh Canh Cuá Tom was delicious.

Bánh khọt

Mini dumplings topped with shrimp and chives made with rice flour (sometimes leftover rice), cornstarch, turmeric, and coconut milk.

It’s comparable to Bánh xèo, but with the added benefit of being smaller!

Bonus: Kem xôi

It’s impossible to discuss Vietnamese cuisine without discussing a dessert.

Pandan leaves are used to prepare sticky rice. Topped with roasted coconut chips and coconut ice cream. It’s a delectable blend of flavors, scents, textures, and hues!

Found something amazing? Spread the wonder and share it with your friends! 🥰

What to eat in Vietnam: 10 must-try Vietnamese foods

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