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Vietnamese cuisine is meant to be shared, and this communal character of Vietnamese culture comes out most when it’s time to eat. Although Vietnamese cuisine is vast, daily meals normally consist of staples. Leftovers often make up dinner, with generous portions of steamed rice accompanied by four flavourful side dishes. The sides usually include a soup, a bowl of greens, a dish made with meat, fish or tofu, and a bowl of fish sauce. Besides this, street food is very popular and available at stalls across the country. Overall, Vietnamese cuisine prides itself on fresh ingredients and minimal cooking. If you’re curious about Vietnamese food, here are a few dishes for you to start with:
Pho
The most common breakfast in Vietnam is pho, which is well known around the world as a representation of Vietnamese cuisine. There are thousands of Pho shops, each serving a different flavour. Because of this, certain Pho shops are considerably more well-known than others, and the mystery of the Pho broth is also a secret. Despite using the identical ingredients—stewing cow and pig bones to make Pho Bo (Pho with beef) and stewing chicken and pig bones to make Pho Ga (Pho with chicken)—extra spices make the difference between a good and great pot of soup. The best pho dishes are Pho Ga and Pho Bo Tai (rare fillet) (boneless white chicken meat). Pho Bo Gau, Pho Bo Tai Nam, and Pho Sot Vang are further pho varieties. For the greatest flavour of Pho, lemon and chile are required.
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Bahn Mi
Banh mi is essentially a Vietnamese sandwich. French colonialists arrived in Vietnam in the 19th century and brought baguettes with them. The Vietnamese added colour and flavour to the baguette, and banh mi was born. A traditional banh mi may use pork paté or cha lua (Vietnamese pork luncheon meat), cucumber, pickled carrots, spring onions, coriander and some chilli sauce. Some years ago, the Vietnamese were unfamiliar with baguettes, but managed to take the food item and give it a quintessentially Vietnamese spin. Similar in appearance to the famous submarine sandwiches of America, the banh mi varies in flavour because of its usage of fresh ingredients, which give it a bright flavour. The sandwich is perfect to eat on-the-go, making it a delicious lunch or dinner option when you don’t want to savour a sit-down meal.
Vietnamese Spring Rolls
The Vietnamese spring roll is a dish that the Vietnamese take pride in. And why shouldn’t they? Today, this delectable roll has travelled to the plates of people far and wide and has come to be one of the most popular types of spring rolls that foodies enjoy. The Vietnamese spring roll or Gỏi cuốn is a rice paper roll that has fillings such as pork, prawn, vegetables and rice vermicelli. It is served at room temperature and is one of the most recognised dishes of the Vietnamese cuisine, alongside pho. While some maintain that the origin of the Vietnamese spring roll has to be credited to the culinary influence of the Chinese spring roll, Vietnamese food writers oppose this. The latter says that the Vietnamese spring roll is nothing like the Chinese spring roll. It has its own identity.
Bun Cha
Bun cha is a traditional Vietnamese dish that tantalises the taste buds with its flavourful combination of grilled pork, rice noodles, fresh herbs, and a delectable dipping sauce. Originating from Hanoi, this culinary delight has become an icon of Vietnamese cuisine. The smoky and succulent grilled pork, served alongside soft rice noodles, fragrant herbs like mint and coriander, and a tangy dipping sauce called nuoc cham, creates a harmonious blend of textures and flavours that leaves diners craving for more. Bun cha is a true delight for both locals and visitors seeking an authentic Vietnamese culinary experience.
Cha Ca La Vong
Named after a restaurant in Hanoi, cha ca La Vong is a dish of fried fish served with cold vermicelli and peanuts. The story goes that in the late 19th century, revolutionary soldiers held secret meetings in Hanoi. The family that hosted them and helped them remain in disguise set up a restaurant and named it La Vong. The place was known for serving only cha ca. Later, the restaurant became well known among the French, whom the soldiers wanted to drive out. After the French were ousted, the street was named Cha Ca, and the restaurant began to be considered a symbol of revolution.
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Green Papaya Salad
This traditional Vietnamese salad is bursting with flavour and texture. Begin by shredding green papaya into thin strands and placing them in a large bowl. Add in thinly sliced carrots, sliced cherry tomatoes, chopped mint, and sliced red onion. In a small bowl, whisk together fish sauce, lime juice, and palm sugar to create a tangy dressing. Toss the papaya mixture with the dressing and top with crushed peanuts for added crunch. Serve chilled for a refreshing and healthy salad that’s sure to impress. Bursting with colour, texture, and flavour, these dishes offer a taste of Vietnam that is both delicious and nutritious.
Com Tam & Bun Rieu
Com tam, also known as broken rice, is a popular dish originating from Saigon. Traditionally made from fractured rice grains, com tam is served with various accompaniments such as grilled pork chops, shredded pork skin, pickled vegetables, and a fried egg on top. This hearty and flavoursome dish is a staple of Vietnamese street food culture, providing a fulfilling and satisfying meal. Bun rieu is a Vietnamese crab noodle soup that will leave you craving more. The flavourful broth, made from tomatoes, crab paste, and a variety of spices, is combined with soft vermicelli noodles, succulent crab meat, and delicate tofu. Topped with fresh herbs, shredded lettuce, and a squeeze of lime, bun rieu is a true culinary masterpiece that showcases the diversity of Vietnamese cuisine.
Vitenamese Che
To conclude our culinary adventure, indulge in a Vietnamese dessert known as Che. This delightful sweet soup comes in a variety of flavours, colours, and ingredients. From the popular che ba mau with its layers of colourful beans, jellies, and coconut milk to the refreshing che chuoi featuring bananas in coconut cream, che offers a tantalising end to any street food feast. Vietnam's street food culture is a vibrant tapestry of flavours, aromas, and culinary traditions. From the iconic pho and banh mi to the lesser-known gems like bun rieu and banh xeo, they offer an immersive culinary experience that showcases the richness and diversity of Vietnamese cuisine.
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Dừa Tươi
Dừa Tươi, the best tropical drink, is made directly from young green coconuts that are picked from nearby palm trees. Because of their delicate flesh and pleasant water content, the coconuts are carefully chosen. With the top removed with a straw, it is traditionally served cold so that consumers can savour the cool water and then scrape out the tender coconut meat. Not only is it welcome to the taste buds, but this natural drink also contains minerals and electrolytes.
Sodah Chanh
A simple but revitalising mixture of sugar, soda water, and fresh lime juice that strikes the ideal balance between tart, sweet, and bubbly. Customers can customise the drink's sweetness and sourness to suit their preferences because it is mixed to order. Soda chanh, which is frequently served at cafes on the street, is the ideal remedy for Vietnam's humid weather. For added intricacy, some varieties use preserved lime or salt.
