Vietnamese food is famous for its pleasant flavors of mainly sweet and savory, with just a modest sprinkling of herbs. For many, it’s a refreshing change from the more explosive tastes of other cuisines, which generally possess thicker sauces, stronger spices, and sharper cheeses. A trip to Vietnam to see the sights and indulge in sumptuous street food is something many travelers look forward to, especially with the simple yet delicious dishes served in this country. If you’re planning a vacation here and you would like to know more about the best street food you must try in Vietnam, check out this extensive list that we’ve compiled of Vietnamese favorites.
1. Banh goi (crispy pork dumplings)
The word ‘banh’ in the name of several delicious Vietnamese dishes refers to a range of cakes and bread, but this meaning is very ambiguous due to the immense spread of Vietnamese food that has this word in its name. Starting off with banh goi - a local favorite. These are basically crispy pork dumplings. Minced pork, translucent glass noodles (also known as mung bean threads), mushrooms, and shallots are all tucked inside gyoza wrappers and molded into a shape resembling a puffy pillow. They are then deep-fried to a beautiful golden brown. They taste even better when dipped in a slightly spicy and aromatic sauce that includes lime juice, fish sauce, and water.
2. Banh mi Hanoi (Vietnamese baguette from Hanoi)
To most of the locals and the international community, banh mi is synonymous with traditional Vietnamese cooking. It is the Vietnamese version of a baguette sandwich, with juicy meat and vegetables like lettuce and chili stuffed in a crispy, crusty baguette. There are two main versions, one from the north and south respectively. Banh mi Hanoi comes from the capital which is in the north. People in Hanoi prefer a greater variety when it comes to filling, and their banh mi will sometimes come with egg, pâté, sausage, or skewered pork.
3. Banh mi Saigon (Vietnamese baguette from Saigon)
Saigon refers to Ho Chi Minh, the largest city in Vietnam. Here, people prefer only having pork in their banh mi. The vegetables are also more colorful, and the chili sauce is sweeter. Naturally, this makes banh mi from here messier to eat, but the flavors are incomparable.
4. Banh tam bi (noodle salad in coconut milk)
Banh tam bi is a dry noodle salad with coconut milk. The rice noodles are much thinner compared to the pho and vermicelli counterparts. It’s commonly served with pork meat and skin, prawn, lettuce, cucumber, green onion, a dash of lime, and a pinch of sugar and salt. It’s interesting to note that being an Asian cuisine, the ingredients primarily containing carbohydrates are used heavily in most Vietnamese dishes, even in their salads. The noodles taste and feel pretty heavy as they are served with a generous amount of coconut milk.
5. Banh trang tron (rice paper salad)
Banh trang tron is a rice paper salad. The rice paper is made using the fiber of a Mulberry tree. Interestingly, it is also commonly used as origami paper and is only edible after it has been hydrated. The rice paper is cooked with meat like squid and beef strips, and also mint, mango, cilantro, roasted peanuts, shallots, and a bit of ‘nuoc mam’ which consists mainly of lemon juice and fish sauce. It’s best to give it a good stir before eating so all the flavors are evenly distributed.
6. Banh xeo (fried pancake)
Banh xeo when translated in English means ‘sizzling pancake’, due to the delightful crackling sound it makes when the rice batter, which contains turmeric, is cooked. It has a thinner, crunchier texture than bread and is stuffed with any kind of meat, usually pork, along with bean sprouts and green onions. It makes for great street food and a hearty snack. It is very crispy so it will be satisfying to hear the crunch when you take a bite.
7. Bo bia (uncooked Vietnamese spring rolls)
Bo bia are spring rolls wrapped in rice paper. The main meat is shrimp and Chinese sausage, but the Chinese version of these spring rolls are made with a thicker, more opaque, wheat-based wrapper. They are dipped with hoisin sauce to add a rather sweet and slightly sour tang to the dish. The wrapper is left raw rather than fried, so it has a springy and silky texture.
8. Bot chien (fried rice flour cake)
Unlike most street foods on this list, this one has no meat. Bot chien is a flaky, fried rice flour cake with scrambled eggs and some vegetables. The most important part of this dish is the rich soy sauce served on the side. It has a thin, crisp layer on the outside and a fluffy texture on the inside.
9. Bun bo (beef brisket with vermicelli noodle soup)
Bun bo is a delicious soup dish that contains the classic Vietnamese rice vermicelli noodles and some beef brisket. Rice vermicelli is characterized by its thicker, more cylindrical shape. This filling dish has a delectable mixture of sweet and spicy, with just a hint of lemongrass added to the thick broth.
10. Bun dau mam tom (fermented shrimp paste noodle)
Bun dau mam tom is considered one of the most exotic dishes in Vietnamese cuisine due to its curious, pungent smell. It includes the usual rice vermicelli and tofu, but the real kicker is the fermented shrimp paste that tastes pretty salty. People usually consume it with lime juice to neutralize this strong taste. It’s almost always served in a large, circular platter arranged neatly and generously with the noodles, vegetables, and tofu, so you’re in for an exciting treat.
11. Bun oc (tomato noodle soup)
Bun Oc comes from the capital city of Hanoi, and once again, this dish contains vermicelli rice noodles, but the soup is a tomato-based broth with some chicken or pork. The exotic part about this dish is that it is topped with a protein known as escargots (snails). Some people find that it has the same texture as a mushroom. It is also served with fried tofu, prawns, and fish cakes, and it comes with a generous platter of Vietnamese herbs and lime.
12. Bun xao (cold noodle salad)
Most dishes here are served hot, but bun xao is served as a cold noodle salad. It is very similar to banh trang tron, since it also contains nuoc mam, the sweet-tasting fish sauce. It may remind you of cold Japanese soba, but with added spice. This dish is really comforting to eat while walking along the streets on a cool, windy night.
13. Ca kho to (braised claypot fish)
When you see the word ‘ca’ in the names of Vietnamese food, it means the dish has fish as the main protein. Ca kho to is a very addictive fish dish where ‘kho’ means ‘to braise and caramelize’, and ‘to’ is the clay pot where the dish is traditionally cooked. Catfish is used for this one, and like most Asian food, it is enjoyed as a viand with a bowl of steamed rice. When you take a bite, you will relish the cooked fish’s slightly harder surface compared to its soft and smooth insides. It is served drizzled in a sauce that perfectly balances sweet and savory.
14. Ca vien chien (fried fishballs)
As with most countries, delicious meat served on a stick is a delightful street food snack. Here we have ca vien chien that are fried fishballs the locals absolutely adore. It has a rough, crispy texture and robust, juicy meat. Commonly dipped in either soy sauce or ketchup, this dish is most satisfying when it is eaten fresh out of the frier.
15. Chao ca (fish congee)
A classic delicacy of the Mekong River, chao ca is a fish congee that uses common fish caught at the river, like seabass or cod, that can be bought from one of the floating markets. When served, it has a sweet and sour taste of medium intensity due to the apple cider vinegar and fish sauce. It is a simple yet comforting food.
16. Che (dessert)
Che refers to a group of liquid-based Vietnamese desserts, from drinks to soups and puddings. One example is che long nhan hat sen, which is a sweet soup drink that has lotus seeds stuffed inside longan fruits that playfully bob up and down the top of the glass. The fruit is especially succulent and the juice is very refreshing when ice cold. You can also try the fruit che variety, like che xao or mango sago. Che trai vai is jelly with substantially sweet lychee. These are just a few of the many ‘che’ dishes in Vietnam, so when you visit the country, be sure to try as many of them as you can.
17. Nem lui (skewered pork)
This dish is basically grilled pork that is either skewered on a wooden stick or an edible lemongrass stick. As you can tell by now, Vietnamese people love lemongrass, probably due to its fresh, sweet taste. The pork comes with vegetables and a special sauce. This dish originated from Hue, just like many of the other dishes on this list. Hue is known as the capital of gastronomy of Vietnam, where more than half of the country’s cuisine originates from. Hue used to be Vietnam’s royal capital, where the best chefs served the emperors of the state, so you can be assured that this dish will be unparalleled in flavor.
18. Nem ran (Vietnamese spring roll)
This appetizing dish is a classic, deep-fried Asian spring roll in the Vietnamese iteration, where once again, rice paper wrapper is used instead of a wheat-based wrapper. Pork is stuffed inside this wrapper and cooked until it is that golden brown and delicious color we all yearn for in fried street food snacks.
19. Pha lau (cow intestine soup)
This dish is pha lau, a delicious soup made of tamarind liquid, coconut milk, coconut water, five spices, turmeric powder, juicy beef tripe, and liver. You will definitely relish the creamy texture of the broth along with the firm, yet squishy texture of the meat all served hot in a bowl. For a more wholesome meal, it’s usually best enjoyed with crisp and plain banh mi bread.
20. Pho (Vietnamese rice noodle soup)
We’ve finally made it to the famous pho (pronounced ‘fuh’), a dish that is without a doubt the ambassador of Vietnamese cuisine. It is made with a beef bone broth, banh pho noodles, and thinly sliced beef, usually accompanied by herbs and bean sprouts. It’s strikingly similar to ramen, but uses rice noodles instead of wheat. Pho from Hanoi doesn’t have as many toppings compared to the pho in Saigon, regardless it is definitely a signature dish everywhere in Vietnam. It has an intriguing mix of flavors that will surely excite any palette from the moment you sip the piping hot broth. Some say that it’s worth traveling to Vietnam just for authentic pho!
21. Pho cuon (beef wrapped in rice noodle wrapper)
The pho here is used as a wrapper that is unsliced rather than cut up into noodle strands. Pho cuon is a dish where saucy beef fillet is wrapped in pho noodle sheets, along with coriander and basil. The beef fillet is marinated in vegetable oil, sesame oil, fish sauce, diced lemongrass, garlic, onions, and a pinch of salt and pepper. It is also generously topped with sesame seeds. This gives the meat a divine combination of sweet, sour, spicy, and crunchy, and along with the vegetables and the pho wrapper, it’s a great meal overall. It may remind you of a Korean beef bulgogi wrap.
A culinary experience like no other
You can spend all day salivating over the thought of eating some delicious Vietnamese dishes, especially since their food is also visually appetizing, with bright colors complementing the humble yet tantalizing flavors and textures. So don’t wait and make a plan to embark on this gastronomical journey to Vietnam soon.
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