Best 19 food of Vietnam: our top picks

Vietnamese food is influenced by a traditional five-element philosophy that balances sweet, salty, sour, bitter, and pungent flavors—each linked to different organs and elements. It’s not something most people talk about at the table, but you can feel it in the way dishes come together.

The north leans toward subtle flavors, the center is known for bold, spicy food, and the south uses more herbs, sugar, and coconut milk. Chinese influence runs deep, while French and regional touches show up in specific ingredients and techniques. Meals are usually shared, built around rice, herbs, and fresh components. Here are the best dishes of Vietnam and where to try them.
 

1. Gỏi cuốn (fresh spring rolls)

If you're easing into Vietnamese food, gỏi cuốn—fresh spring rolls—are a good place to start. They come from southern Vietnam and are especially popular around the Mekong Delta, where fresh herbs and vegetables are everywhere. 

They’re made with rice paper wrapped around shrimp, pork, rice noodles, and a bunch of herbs, usually served with a peanut and hoisin dipping sauce. Unlike the fried version, these rolls are light, cool, and refreshing.

Where to try: Quan An Ngon, Ho Chi Minh City

This restaurant gathers different street food vendors into one place, so you get the feeling of eating from a food stall—but at a table. Their gỏi cuốn are made fresh to order and are well known. 
 

2. Bánh mì

Bánh mì is Vietnam’s go-to sandwich, and the version most people know today comes from Saigon (now Ho Chi Minh City), where it really took off in the 1950s. It’s built on a crispy baguette from the country’s French colonial past. 

What’s inside can vary, but it usually involves a mix of pâté, pickled carrot and daikon, coriander, chili, and some kind of seasoned meat or cold cuts. There’s often a bit of fish sauce or soy sauce too. You’ll see people grabbing these all over the place—for breakfast, lunch, or a quick snack.

Where to try: Banh Mi Huynh Hoa, Ho Chi Minh City

If you want a classic version of this Vietnamese food, Banh Mi Huynh Hoa is the place most people point to. It’s a no-frills storefront, usually with a line out the door, and they don’t skimp on the fillings. Their version is packed—layers of meat, thick pâté, fresh herbs, and a house-made sauce 

3. Bánh xèo

Bánh xèo literally means “sizzling cake,” named for the sound the batter makes when it hits the hot pan. It’s somewhere between a crepe and a pancake, made with rice flour and turmeric, and usually filled with pork, shrimp, bean sprouts, and mung beans. 

The edges get crispy while the middle stays chewy. You tear it into pieces, wrap it in lettuce with fresh herbs, and dip it in nước chấm (fish sauce with lime, garlic, and chili).

Where to try: Bale Well or Cao Lau Ba Le Restaurant, Hoi An

Bánh xèo shows up in different forms across Vietnam, but it’s originally from central Vietnam. The central version—like the kind you’ll find in Hoi An—is usually smaller and crispier than what you’d get down south.

In Hoi An, head to Bale Well for the full experience. They serve it as part of a set, and the staff will usually show you how to wrap it all up if it’s your first time. The courtyard setting and friendly vibe make it feel more like someone’s backyard than a restaurant. This is some of the best food in Vietnam.
 

4. Bún chả

Bún chả is a Hanoi staple—grilled pork served in a warm, slightly sweet broth with rice noodles, herbs, and pickled veggies on the side. You put it together yourself at the table, mixing the noodles and greens into the broth as you go. It’s been a lunchtime favorite in the capital for over a century, especially around the Old Quarter. The grilled pork is usually the star—smoky, a little caramelized, and full of flavor.

Where to try: Bún Chả Hương Liên or Bún Chả Đắc Kim, Hanoi

Hương Liên is probably the most well-known spot thanks to the Obama-Bourdain visit, and you can still order what they had. It’s a pretty casual setup—plastic stools, fast service, and lots of locals. The food’s made fresh and comes out fast, with that signature grilled pork in every bowl.
 

5. Phở

Phở is the dish most people know from Vietnam—a clear, slow-simmered broth poured over flat rice noodles, usually with thin beef slices or chicken. The northern style, which you’ll find in Hanoi, is more stripped back—less garnished, more about the broth. 

It’s made by simmering beef bones for hours with spices like star anise and cinnamon, then poured over flat rice noodles and topped with thin slices of beef or chicken. It usually comes with lime and chili on the side, but not the mountain of herbs you might get in the south.

Where to try: Phở 10 Lý Quốc Sư or Phở Bát Đàn, Hanoi

Phở 10 Lý Quốc Sư does a very Hanoi-style bowl of this classic Vietnam food: clean broth, no extras, and focused on depth of flavor. It’s always busy but moves quickly. You’ll sit close to other diners on low stools, which is pretty typical for this kind of place. The menu’s short and to the point.
 

6. Cao lầu

Cao lầu is one of those dishes you really only find in Hoi An. You won’t find an exact version of it anywhere else. 

The noodles are chewy and have a distinct texture thanks to how they’re made—traditionally with water from a specific ancient well and lye derived from burned tree bark—two things that give the noodles their chew and color. 

It’s usually topped with slices of roast pork, crispy bits of crackling, herbs, bean sprouts, and a small amount of broth or sauce at the bottom. You toss it all together and eat it like a dry noodle bowl.

Where to try: Cao Lầu Bá Lễ, Hoi An

Cao Lầu Bá Lễ is one of the few places that still uses water from the Bá Lễ well. It’s a small family-run spot where tables line the pavement outside, especially busy in the evenings. If you want to try a version that sticks to the old methods, this is a solid bet. The setup is casual, and the focus is entirely on the dish.

7. Chả cá lã vọng

Chả cá is a northern Vietnamese dish that’s closely tied to Hanoi, where it was first created in the late 1800s. The Đoàn family started serving this turmeric-marinated grilled fish as a way to support anti-colonial fighters during French occupation. Their restaurant, Lã Vọng, became so iconic that the street was renamed after the dish.

The setup is part of the experience. The fish—usually snakehead or catfish—is grilled right at your table in a hot pan with a big handful of dill and scallions. You build each bite with rice noodles, herbs, peanuts, and a spoonful of fermented shrimp sauce (mắm tôm).. It’s smoky, herby, and deeply savory.

Where to try: along "Grilled Fish Lane" (Phố Chả Cá), or Cha Ca La Vong in Hanoi

Cha Ca La Vong is still serving the same Vietnam dish today. It’s a no-frills place, but that’s part of the charm—they focus on what they know best, and it hasn’t changed much in over a century.
 

8. Mì quảng

Mì quảng is one of the signature dishes of central Vietnam. It’s known for its chewy turmeric noodles and small amount of concentrated broth that coats rather than drowns the ingredients. Toppings usually include shrimp, pork, chicken, and sometimes quail eggs, along with toasted rice crackers, peanuts, and a pile of fresh herbs like banana blossom and mint.

It comes from Quảng Nam, where cooks traditionally worked with limited ingredients and water. They made the most of what was available, relying on aromatics, herbs, and texture to carry the dish. It’s a smart, flexible meal that feels filling without being heavy.

Where to try: Đà Nẵng / Quảng Nam in Hoi An

In Hoi An, the best bowls are found in low-key family eateries where recipes have been passed down for generations. If you see locals gathering around wooden tables at lunch, it’s probably a good one.
 

9. Cơm tấm (broken rice)

Cơm tấm is a southern Vietnamese staple, especially common in Ho Chi Minh City. It started as a way to make use of broken rice grains that were left behind during milling—once considered second-rate, they turned out to have a soft, absorbent texture that works well with grilled meats.

The typical plate includes grilled pork chops, shredded pork skin, and a steamed egg-and-pork loaf, plus some fresh and pickled vegetables. A small bowl of sweet-savory fish sauce dressing is poured over everything to bring it together.

Where to try: Com Tam Ba Cường, Ho Chi Minh City

This place has been serving up cơm tấm for years and keeps things simple. The pork is grilled over charcoal until it’s got just the right amount of char, and the fish sauce dressing is balanced and full of flavor. It’s the kind of meal locals eat any time of day, and the vibe is no-fuss—plastic stools, stainless steel tables, and quick turnaround.
 

10. Bánh tráng nướng (Vietnamese pizza)

Bánh tráng nướng, sometimes called “Vietnamese pizza,” is a street food favorite that started in Da Lat, a city up in Vietnam’s Central Highlands. 

It begins with dry rice paper grilled over coals until crisp, then topped with scallion oil, quail egg, dried shrimp, pork floss, and chili sauce. Everything cooks together right on the grill, and you eat it hot—folded or snapped into pieces. It’s crunchy, savory, and easy to snack on while walking.

Where to try: Bánh tráng nướng Chị Huyền in Da Lat

Chị Huyền’s cart in Da Lat gets a lot of local love. She grills each rice paper to just the right crispness, piles on toppings, and finishes it with her own chili sauce that regulars come back for. Her setup is especially lively in the evenings, with lanterns glowing and the scent of the grill mixing with the mountain air.
 

11. Nem lụi (grilled pork skewers)

Nem lụi is a central Vietnamese dish, most closely associated with Hue, the former imperial capital. It’s made by shaping seasoned pork around stalks of lemongrass and grilling it over charcoal. 

The lemongrass adds a subtle citrusy note, and the pork stays juicy. You wrap the skewers in rice paper with herbs, star fruit, green banana, cucumber, and dip the roll in a rich, fermented peanut sauce. The combination of flavors and textures is layered but balanced—herby, smoky, tangy, and a little sweet.

Where to try: Đông Ba Market in Hue

In Hue’s Đông Ba Market, you’ll find a few family-run stalls that specialize in nem lụi, some with recipes passed down for generations. The peanut sauce varies from stall to stall, and each has its loyal fans. 
 

12. Bánh cuốn (steamed rice rolls)

Bánh cuốn is a breakfast dish you’ll see often in northern Vietnam, especially around Hanoi. It’s made from a thin rice batter steamed into delicate sheets, then filled with minced pork, wood ear mushrooms, and shallots. 

The rolls are topped with crispy fried shallots and served with fresh herbs and nước chấm on the side. Sometimes they come with slices of chả lụa (Vietnamese ham). The texture is what stands out—soft and just slightly chewy—and the flavor is light but satisfying, classic for northern-style cooking.

Where to try: Banh Cuon Gia Truyen Thanh Van in Hanoi

This small spot in Hanoi’s Old Quarter sticks closely to traditional methods. The rice sheets are paper-thin, and the filling is chopped by hand instead of ground, giving it a bit more texture. If you go in the morning, you can watch the team work over steam trays with practiced precision. 
 

13. Hủ tiếu

Hủ tiếu is a southern Vietnamese noodle soup with roots in Chinese and Cambodian cooking. It’s especially common in Ho Chi Minh City, particularly around Chợ Lớn, the city’s historic Chinese district. 

The soup starts with a light, savory pork or seafood broth poured over thin, translucent rice noodles. It usually comes topped with a mix of ingredients like sliced pork, shrimp, squid, and sometimes offal. You’ll often get a choice between the soup version (hủ tiếu nước) or the dry version (hủ tiếu khô), where the broth comes on the side. Because every vendor has their own recipe, it’s the kind of dish you can eat again and again and still get something new.

Where to try: Street stalls in Chợ Lớn, Ho Chi Minh City

In Chợ Lớn, hủ tiếu is a breakfast favorite. In the early mornings, people gather around stainless steel tables at long-running stalls that have been serving hủ tiếu for generations. These family-run places tend to stick to the same recipes they've used for decades, with fresh ingredients and a steady stream of regulars.
 

14. Bún bò Huế

Bún bò Huế comes from the central Vietnamese city of Hue.. The dish is all about the broth, which gets its rich, savory flavor from simmered beef bones, lemongrass, fermented shrimp paste, and chili oil. 

It’s spicy, aromatic, and layered. You’ll usually find thick round noodles in the bowl along with beef shank, pork knuckle, and sometimes oxtail. On the side, expect banana blossoms, herbs, and bean sprouts so you can build each bite to your taste.

Where to try: Đông Ba Market, Hue

At Đông Ba Market in Hue, vendors start prepping before dawn to get the broth just right. The market can be a little hectic, but early in the day you’ll catch a quieter rhythm, with regulars stopping by for their usual bowl. The cooking here leans traditional, and it’s a good way to get a real sense of the local flavor.
 

15. Bún riêu cua

Bún riêu cua is a northern Vietnamese dish with a tomato-based broth that’s both tangy and rich. What makes it stand out is the use of freshwater crab—crushed, strained, and simmered until it forms light, fluffy clusters that float in the soup. 

The broth gets extra depth from fermented shrimp paste and a bit of sourness from tomatoes and tamarind. It’s usually served with tofu, water spinach, herbs, and sometimes cubes of congealed blood, though you can skip that if it’s not your thing. It’s a good example of how northern dishes often make the most of modest ingredients.

Where to try: Bún riêu Nguyễn Cảnh Chân, Ho Chi Minh City

Down in Ho Chi Minh City, Bún riêu Nguyễn Cảnh Chân does a well-balanced southern take on this northern classic. Their broth isn’t too sour or too sweet, and they’re generous with the crab. The shrimp paste is made in-house, which gives it a distinct flavor.
 

16. Bún thịt nướng

This is one of those dishes that’s all about balance. Bún thịt nướng layers cool rice noodles with grilled pork that’s been marinated in lemongrass, garlic, fish sauce, and a bit of honey. You’ll usually get it with pickled carrots and daikon, crunchy peanuts, fresh herbs, and a small bowl of nước chấm on the side. 

You can pour the sauce over everything or dip as you go. The dish originally comes from central Vietnam, but it’s now most closely associated with the south—especially Ho Chi Minh City—where it’s become a lunchtime favorite.

Where to try: Bun Thit Nuong Kieu Bao

At Bun Thit Nuong Kieu Bao, the pork is nicely grilled—just the right amount of char without drying out. The herbs are fresh, the noodles aren’t clumped together, and the fish sauce has a good balance—nothing too salty or sweet. It’s a simple, dependable place where the focus is on getting the basics right.
 

17. Bánh khọt

Bánh khọt are small, crispy rice flour pancakes you mostly find in southern Vietnam, particularly in coastal provinces like Bà Rịa–Vũng Tàu. 
Each one holds a shrimp in the center and gets topped with scallions or green onion oil. They’re served with a pile of fresh herbs and leafy greens, plus nước chấm for dipping.

You’re meant to wrap them up in the greens, dunk them in sauce, and eat them in a few bites. They’re crisp on the bottom, soft in the middle, and slightly chewy where the shrimp is. 

Where to try: Bánh Khọt 74 Sương Nguyệt Ánh, Ho Chi Minh City

This is a good place to try them if you're in town. The kitchen is open, so you can watch the pancakes being made in cast-iron pans right in front of you. They come to the table sizzling hot, and you’ll usually get a tray of herbs and lettuce to wrap them in. It’s busy, but the service moves fast.
 

18. Ốc/snails

Ốc refers to a wide range of snail dishes you’ll find across Vietnam, with some of the best-known versions coming out of Hanoi. You’ll see everything from big sea snails to tiny freshwater ones, cooked with things like lemongrass, tamarind, garlic butter, or even coconut milk. 

Each type has its own texture and flavor, and there’s usually a dipping sauce to match. Eating ốc is a pretty social thing—people gather around low tables with drinks, pulling snails out of their shells with metal picks and swapping bites.

Where to try: Tống Duy Tân or Nguyễn Văn Huyên, Hanoi

If you’re in Hanoi, head to Tống Duy Tân or Nguyễn Văn Huyên in the evening. These streets fill up with snail stalls that specialize in different styles. Some focus on grilled snails; others do stir-fried or steamed versions. Many of the vendors have been doing this for years, so they really know their stuff. 
 

19. Cà phê trứng

Cà phê trứng, or egg coffee, is a Hanoi original that turns a strong cup of coffee into something closer to dessert. It’s made by whipping egg yolk with sugar and condensed milk until it’s thick and creamy, then pouring it over hot, bitter Vietnamese robusta. The top layer is velvety and sweet and slowly blends into the coffee underneath as you drink.

This drink is closely tied to northern Vietnam, especially Hanoi, where it was first created in the 1940s during a milk shortage. A Hanoian named Nguyễn Văn Giảng started using egg as a substitute for milk, and it stuck. Getting it right takes a bit of technique—the egg needs to be whipped to just the right consistency, and the coffee has to be strong enough to balance it out.

Where to try: Café Giảng in Hanoi

This is the original. Café Giảng was opened by the guy who came up with the drink, and his family still runs it. It’s down a small alley, easy to miss if you’re not looking. The place feels like it hasn’t changed much—simple setup, a bit worn-in, with old photos on the walls. But the egg coffee is what you’re there for.