Vietnamese Food Guide: 20 Dishes to Try (and How to Eat Them)

In a nutshell: Vietnamese food is fresh, herb-heavy and rarely very spicy. Start with pho and bun cha in Hanoi, cao lau and banh mi in Hoi An, and com tam and fresh spring rolls in Saigon. Busy street stalls with a high turnover are usually the safest and the tastiest.

Ask our European guests what they miss most after a trip to Vietnam and the answer is almost always the same: the food. Vietnamese cooking balances salty, sweet, sour and bitter, piles on fresh herbs, and uses far less oil than most other Asian cuisines. It is also remarkably good value — a bowl of noodle soup at a street stall can cost less than a coffee in Paris.

In this guide we cover twenty dishes worth seeking out, region by region, plus practical tips on hygiene, vegetarian eating and table manners.

Northern Vietnam: delicate and savoury

Northern cooking, centred on Hanoi, is subtle and less sweet than in the south. Herbs are used more sparingly and black pepper is more common than chilli.

1. Pho bo — beef noodle soup with a clear broth simmered for hours with star anise, cinnamon and charred ginger. Hanoians eat it for breakfast.
2. Bun cha — grilled pork patties and belly in a sweet-sour dipping sauce, with rice noodles and herbs. A Hanoi lunch classic.
3. Banh cuon — silky steamed rice rolls filled with minced pork and wood-ear mushrooms.
4. Cha ca La Vong — turmeric-marinated fish fried at your table with dill and spring onions.
5. Ca phe trung (egg coffee) — strong Vietnamese coffee topped with whipped egg yolk and sugar. It tastes like liquid tiramisu.

Central Vietnam: bold and spicy

Hue was the imperial capital, and the royal kitchen left a legacy of refined, often spicy dishes. Hoi An adds its own trading-port specialities.

1. Bun bo Hue — a spicy beef and lemongrass noodle soup, stronger and richer than pho.
2. Banh khoai — crispy rice pancakes from Hue, eaten with a peanut-liver sauce.
3. Cao lau — Hoi An's signature noodles with pork, herbs and croutons.
4. Mi Quang — turmeric noodles with shrimp, pork, peanuts and a sesame cracker.
5. Banh mi Hoi An — perhaps the most famous sandwich in Asia; crispy baguette filled with pâté, cold cuts, pickled vegetables and herbs.

Southern Vietnam: sweet, generous and fresh

In Saigon and the Mekong Delta, the food is sweeter, portions are bigger and the plates come with mountains of fresh herbs from the delta's fertile soil.

1. Com tam — "broken rice" with grilled pork chop, egg meatloaf and pickles. Saigon's favourite lunch.
2. Goi cuon — fresh summer rolls with shrimp, pork, vermicelli and herbs in rice paper, dipped in peanut sauce.
3. Banh xeo — crispy turmeric pancakes filled with shrimp and bean sprouts; wrap in lettuce and herbs.
4. Hu tieu — a clear pork-and-seafood noodle soup with Chinese and Khmer influences.
5. Ca kho to — caramelised fish cooked in a clay pot, especially good in the Mekong Delta.

Five more dishes found all over Vietnam

1. Bun thit nuong — vermicelli bowl with grilled pork, herbs, peanuts and fish sauce.
2. Cha gio / nem ran — fried spring rolls.
3. Xoi — sticky rice, sweet or savoury; a popular breakfast.
4. Che — sweet dessert soups with beans, jelly, coconut milk and crushed ice.
5. Ca phe sua da — iced coffee with condensed milk. Strong, sweet and addictive.

Is street food safe in Vietnam?

Generally, yes — and it is often fresher than in restaurants because ingredients are bought every morning. Our team's golden rules:

• Choose busy stalls full of locals. High turnover means fresh food.
• Eat dishes that are cooked to order and served hot.
• Drink bottled or filtered water. Ice in cities is normally factory-made and safe.
• Go easy for the first two days while your stomach adapts to new bacteria.
• Carry hand sanitiser and use it before eating.

If you are nervous, join a guided Hanoi street-food tour on your first evening. A local guide chooses trusted stalls and explains how to eat each dish.

Vegetarian and vegan food in Vietnam

Thanks to Buddhist tradition, there is a strong vegetarian culture. Look for restaurants signed com chay (vegetarian food). Many dishes can be prepared with tofu and mushrooms. The main challenge is fish sauce, which is used in almost everything; learn to say "khong nuoc mam" (no fish sauce) or ask your guide to help. We always pass dietary needs to hotels, cruises and cooking classes in advance.

Food allergies and gluten-free

Rice-based dishes make Vietnam easier than many destinations for gluten-free diets, but soy sauce and some sauces contain wheat. Peanuts and shellfish are common. Carry a translated allergy card in Vietnamese and tell us when you book — we brief guides and restaurants beforehand.

Table etiquette for European visitors

• Dishes are shared. Take small portions and help yourself several times.
• Never stick chopsticks upright in rice — it resembles incense at a funeral.
• It is fine to lift your bowl close to your mouth and slurp noodles.
• Tipping is not traditional but is appreciated in tourist restaurants (5–10%).
• Often the oldest person at the table starts eating first.

What to drink

Beyond coffee, try fresh coconut water, sugar-cane juice, lemongrass tea and local beers such as Bia Ha Noi or Saigon Special. In Hanoi, "bia hoi" is a fresh draught beer served on tiny plastic stools on the pavement — one of the most local experiences you can have. Vietnam also produces surprisingly good chocolate and craft beer, especially in Saigon.

Where to eat: street stall, local restaurant or fine dining?

One of the joys of Vietnam is that excellent food exists at every price point. A plastic stool on a Hanoi pavement can serve the best bowl of bun cha of your life, while Saigon and Hanoi have a growing fine-dining scene, with several restaurants recognised by international guides. We suggest mixing the three: street food for breakfast and lunch, local restaurants for relaxed dinners, and one or two special evenings in a restaurant with a tasting menu that reinterprets Vietnamese classics.

A short glossary for the menu

The French connection

European travellers often notice familiar flavours in Vietnamese food — and that is no coincidence. The French colonial period introduced baguettes, pâté, coffee, butter and dishes such as bo luc lac (shaking beef) and bo kho (a beef stew reminiscent of a ragoût). Vietnamese cooks adapted these ingredients with local herbs and techniques, creating something entirely new. The banh mi is the most famous example: a baguette made lighter with rice flour and filled with pâté, pickled vegetables, coriander and chilli.

Vietnamese coffee culture

Vietnam is the world's second-largest coffee producer, mostly robusta from the Central Highlands. Coffee is brewed slowly through a small metal phin filter and served strong, often with sweetened condensed milk. Beyond egg coffee, try coconut coffee (blended with coconut cream and ice), salt coffee from Hue and the new wave of speciality cafés in Hanoi, Da Lat and Saigon roasting arabica beans. For European coffee lovers, the café culture alone is worth the trip.

Bringing flavours home

Most travellers want to recreate Vietnamese dishes at home. Good things to bring back include a phin coffee filter, Vietnamese coffee beans, cinnamon and star anise, and quality fish sauce (check airline rules on liquids and pack it carefully). Many Asian supermarkets in European cities stock the rest — rice paper, vermicelli and fresh herbs. A cooking class in Hoi An or Hanoi will give you the recipes and the confidence.

Frequently asked questions

Is Vietnamese food spicy?

Usually not. Chilli is served on the side so you can add as much as you like. Central Vietnam (Hue) is the spiciest region.

What is the national dish of Vietnam?

Pho is widely considered the national dish, although banh mi is just as famous internationally.

How much does food cost in Vietnam?

Street food dishes cost around €1.50–3, a meal in a mid-range restaurant €6–15 per person and fine dining from €35.

Can I take a cooking class in Vietnam?

Yes — Hoi An and Hanoi have excellent classes, usually including a market visit.

What should I eat first in Vietnam?

Start with pho for breakfast and bun cha for lunch in Hanoi — two dishes that perfectly represent northern Vietnamese cooking.

Is Vietnamese food healthy?

Generally yes: lots of fresh herbs and vegetables, broth-based soups and grilled meat. Fried dishes and sweet desserts are best enjoyed in moderation.

Hungry for more? Explore our Vietnam itineraries with food tours and cooking classes included.