15 Vietnamese Foods You Need to Try Now

Vietnamese food is a harmonious blend of tradition and creativity, making it one of the most exciting cuisines in the world. Each dish is crafted with care, using fresh ingredients and time-honored techniques. From hearty soups to delectable street snacks, Vietnamese cuisine is a feast for the senses. Here are 15 must-try Vietnamese dishes that will leave you craving for more.

Pho

Pho is a classic Vietnamese noodle soup that features a savory broth, rice noodles, herbs, and thinly sliced meat, usually beef or chicken. The broth is simmered for hours with spices like star anise, cinnamon, and cloves, creating a fragrant and flavorful base. Fresh herbs, bean sprouts, lime, and chili add a burst of freshness and heat. Pho is a staple breakfast dish in Vietnam but can be enjoyed any time of day.

Banh Mi

Banh Mi is a Vietnamese sandwich that blends French and Vietnamese culinary traditions. It consists of a crispy baguette filled with a variety of ingredients such as pate, grilled pork, pickled vegetables, cilantro, and chili. The combination of textures and flavors makes it a satisfying and delicious meal. Banh Mi is perfect for a quick lunch or a tasty snack on the go.

Goi Cuon (Spring Rolls)

Goi Cuon, or Vietnamese spring rolls, are fresh and healthy appetizers made with rice paper, shrimp, pork, fresh herbs, and vermicelli noodles. Unlike their fried counterparts, these rolls are light and refreshing, often served with a tangy hoisin-peanut dipping sauce. The rolls are perfect for a light meal or as part of a larger feast. Their vibrant colors and flavors make them a favorite among food lovers.

Bun Cha

Bun Cha is a flavorful dish from Hanoi, consisting of grilled pork patties and slices served over a bed of rice vermicelli noodles. It is accompanied by a tangy dipping sauce made from fish sauce, vinegar, sugar, and lime, along with fresh herbs and lettuce. The smoky grilled pork combined with the fresh herbs and tangy sauce creates a perfect balance of flavors. Bun Cha is a beloved lunchtime dish in Vietnam.

Banh Xeo

Banh Xeo is a savory Vietnamese pancake made from rice flour, water, and turmeric, filled with shrimp, pork, and bean sprouts. The pancake is crispy on the outside and soft on the inside, often wrapped in lettuce leaves and herbs before being dipped in a sweet and sour fish sauce. The contrasting textures and flavors make Banh Xeo a delightful and satisfying dish. It’s a popular street food that can also be enjoyed at home.

Cao Lau

Cao Lau is a unique noodle dish from the ancient town of Hoi An, featuring chewy noodles, slices of pork, fresh herbs, and crunchy croutons. The noodles are made with water from a specific well in Hoi An, giving them a distinctive texture. The dish is topped with a savory broth and a mix of fresh and fried toppings. Cao Lau offers a taste of Hoi An’s rich culinary history.

Com Tam

Com Tam, or broken rice, is a popular dish in southern Vietnam, typically served with grilled pork, a fried egg, and various pickled vegetables. The rice is broken during the milling process, giving it a unique texture. The dish is often garnished with green onions and served with a side of fish sauce. Com Tam is a hearty and flavorful meal, perfect for any time of day.

Cha Ca

Cha Ca is a Hanoi specialty featuring turmeric-marinated fish, typically catfish, that is pan-fried and served with dill and spring onions. The fish is cooked tableside and enjoyed with vermicelli noodles, peanuts, and a tangy fish sauce. The aromatic herbs and spices make Cha Ca a standout dish. It’s a must-try for seafood lovers visiting Hanoi.

Hu Tieu

Hu Tieu is a versatile noodle soup that can be served dry or with a clear, flavorful broth. It features a mix of meats, including shrimp, pork, and sometimes squid, along with fresh vegetables and herbs. The noodles can be rice or egg-based, depending on regional variations. Hu Tieu is a comforting and satisfying dish that showcases the diversity of Vietnamese cuisine.

Canh Chua

Canh Chua is a sour soup from the Mekong Delta, made with fish, tomatoes, pineapple, and tamarind for a tangy flavor. It’s typically garnished with fresh herbs like cilantro and rice paddy herb, adding a burst of freshness. The soup is light yet packed with flavors, balancing sweet, sour, and savory elements. Canh Chua is a refreshing dish perfect for hot days.

Bo Kho

Bo Kho is a rich and hearty beef stew flavored with lemongrass, star anise, and cinnamon. The tender beef is slow-cooked until it melts in your mouth, served with carrots and fresh herbs. It’s often enjoyed with a baguette or over rice noodles. Bo Kho is a comforting and satisfying meal, perfect for cooler weather.

Banh Cuon

Banh Cuon are delicate rice rolls filled with seasoned ground pork, mushrooms, and shallots, often served with a side of fish sauce. The rolls are steamed to perfection, creating a silky texture. They’re usually topped with fried shallots and fresh herbs. Banh Cuon is a light and flavorful dish, ideal for breakfast or a snack.

Xoi

Xoi is a versatile sticky rice dish that can be sweet or savory, often served with a variety of toppings such as shredded chicken, pork floss, or mung beans. The sticky rice is cooked until tender and fragrant, making it a comforting base for many meals. Sweet versions might include coconut milk and sugar. Xoi is a popular breakfast item and a favorite comfort food.

Che

Che is a broad category of Vietnamese desserts made from a variety of ingredients such as beans, fruits, and tapioca pearls, served in sweetened coconut milk or syrup. It can be enjoyed hot or cold, making it a versatile treat. Each region in Vietnam has its variations of Che. This dessert is perfect for satisfying your sweet tooth.

Banh Tet

Banh Tet is a traditional Vietnamese cake made from glutinous rice, mung beans, and pork, wrapped in banana leaves and steamed. It’s commonly enjoyed during the Lunar New Year celebrations. The cake is sliced into rounds and can be served with pickled vegetables. Banh Tet is a symbol of family gatherings and festive occasions.

This article originally appeared on RetailShout.

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