Vietnamese people approach breakfast as the most important meal of the day, with many starting their mornings as early as 5:00 AM to enjoy fresh street food. The breakfast style emphasizes communal eating, with families and friends gathering around small plastic stools at sidewalk vendors. Unlike Western breakfast traditions, Vietnamese morning meals are substantial, often including rice, noodles, or bread as the base.
Vietnamese usually have breakfast at an early hours
The Vietnamese breakfast philosophy centers on balance - combining sweet, salty, sour, and spicy elements in each meal. Street vendors prepare food fresh throughout the morning, ensuring diners receive hot, flavorful dishes made with ingredients sourced daily from local markets. This eating style creates a social atmosphere where breakfast becomes a community experience rather than a rushed meal.
Pho bo starts with rice noodles simmered in rich bone broth that's been cooking for 12-24 hours. Thin slices of raw beef are placed on top and cook instantly when the piping hot broth is poured over them. The dish is garnished with fresh bean sprouts, aromatic herbs like cilantro and Thai basil, lime wedges, and sliced chili peppers.
Pho delivers deep, aromatic beef flavors with subtle spice notes from star anise and cinnamon. The broth tastes savory and slightly sweet with complex undertones that develop from the long cooking process. Each spoonful provides warmth and comfort with layers of flavor that unfold gradually.
How to eat: Use chopsticks for noodles and meat, spoon for broth, creating a rhythmic eating pattern. Add herbs and lime according to your taste preferences, starting with small amounts. The key is to maintain the broth's temperature by eating quickly while it's still steaming hot.
Price range: VND 30,000 - 80,000 (USD 1.20 - 3.20)
Where to eat:
Steaming bowl of pho bo with fresh herbs and lime wedges on the side
Banh mi begins with a crispy French baguette that's split lengthwise and lightly toasted. The bread is then spread with creamy pate and mayonnaise before being filled with various cold cuts, pickled carrots and daikon radish, fresh cucumber slices, cilantro, and sliced chili peppers. The combination creates a perfect balance of textures and flavors in every bite.
Banh mi combines creamy, tangy, and savory flavors with contrasting textures from the crispy bread exterior and crunchy vegetables. The pate adds richness while pickled vegetables provide acidic brightness. Fresh herbs contribute aromatic notes that complement the salty cold cuts perfectly.
How to eat: Hold the sandwich firmly with both hands and bite from one end to prevent ingredients from falling out. Best consumed immediately while the bread remains crispy and the contrast between textures is most pronounced. Eat quickly to enjoy the optimal temperature and texture combination.
Price range: VND 15,000 - 35,000 (USD 0.60 - 1.40)
Where to eat:
Golden crispy banh mi sandwich filled with colorful pickled vegetables and fresh cilantro
Xoi is prepared by steaming glutinous rice with coconut milk until it becomes tender and slightly sticky. The rice is often colored naturally using ingredients like pandan leaves for green, turmeric for yellow, or magenta plant for purple. Various toppings are added including sweetened mung beans, crispy fried shallots, shredded coconut, or savory options like Chinese sausage and pork floss.
Xoi offers sweet and savory combinations with rich, nutty undertones from coconut milk and diverse textures from various toppings. The base rice provides subtle sweetness while toppings add complexity. Each variety delivers different flavor profiles from simple sweet versions to elaborate savory combinations.
How to eat: Eat with a spoon or your hands using the banana leaf wrapper as a natural plate. Mix all toppings thoroughly to achieve the best flavor combination in each bite. The sticky texture makes it easy to form into small portions for comfortable eating.
Price range: VND 20,000 - 50,000 (USD 0.80 - 2.00)
Where to eat:
Colorful sticky rice topped with yellow mung beans and crispy fried shallots
Banh cuon requires a delicate process where thin rice flour batter is spread over cloth stretched across boiling water to create paper-thin sheets. These translucent sheets are filled with seasoned minced pork and finely chopped wood ear mushrooms before being rolled up. The rolls are served immediately with a dipping sauce made from fish sauce, lime juice, sugar, and chili, accompanied by fresh herbs and fried shallots.
Banh cuon tastes light and delicate with the savory pork filling providing umami depth complemented by the earthy wood ear mushrooms. The aromatic herbs add freshness while the tangy fish sauce dipping sauce brings brightness and acidity. Each bite delivers subtle flavors that don't overwhelm the palate.
How to eat: Cut the rolls into bite-sized pieces using chopsticks and dip each piece generously in the fish sauce before eating. Add fresh herbs like cilantro and lettuce for extra freshness and crunch. The combination should be eaten together to achieve the perfect balance of flavors.
Price range: VND 25,000-60,000 (USD 1.00-2.40)
Where to eat:
Translucent steamed rice rolls garnished with fried shallots and fresh herbs
Bun bo Hue features thick, round rice noodles swimming in a vibrant red broth infused with lemongrass and spicy chili oil. The soup contains various cuts of beef including tender slices and sometimes pork, along with Vietnamese blood sausage for authentic preparation. The broth gets its distinctive flavor from shrimp paste and is simmered with beef bones, lemongrass stalks, and aromatic spices for hours.
Bun bo Hue delivers intense spicy heat perfectly balanced with citrusy lemongrass and deep umami from fermented shrimp paste. The broth has layers of complexity with beef richness, herbal notes, and a lingering warmth that builds with each spoonful. The combination creates an addictive flavor profile that's both refreshing and satisfying.
How to eat: Mix the noodles well before eating to distribute the flavorful broth evenly throughout. Add fresh herbs, bean sprouts, and lime gradually to balance the spice levels according to your tolerance. Use chopsticks and spoon together, slurping is encouraged and helps cool the hot soup.
Price range: VND 35,000-70,000 (USD 1.40-2.80)
Where to eat:
Vibrant red spicy noodle soup with thick rice noodles and herb garnishes
Banh mi op la combines a fresh Vietnamese baguette with eggs cooked in individual small cast iron pans over high heat. The eggs are fried sunny-side up with crispy, lacy edges while keeping the yolks runny. The dish is often served with pate spread on the bread, fresh cucumber slices, pickled vegetables, and a drizzle of soy sauce or Maggi seasoning.
Banh mi op la combines rich, creamy egg yolk with the crispy bread texture and savory pate for an indulgent breakfast experience. The runny yolk creates a natural sauce that soaks into the bread while crispy egg whites add textural contrast. Pickled vegetables provide acidic balance to cut through the richness.
How to eat: Break the egg yolk immediately and let it soak into the bread for maximum flavor absorption. Eat quickly while the eggs remain hot and runny, dipping pieces of bread into the remaining yolk. The contrast between hot eggs and room-temperature bread creates the perfect temperature balance.
Price range: VND 20,000 - 45,000 (USD 0.80 - 1.80)
Where to eat:
Crispy fried eggs served in small cast iron pan alongside fresh Vietnamese baguette
Hu tieu starts with clear, flat rice noodles served in a light, transparent broth made from pork bones and dried seafood. The soup is topped with fresh shrimp, sliced pork, fish balls, and sometimes crab meat. Fresh lettuce, bean sprouts, herbs, and lime wedges are served on the side for customization.
Hu tieu offers clean, sweet flavors from the seafood-based broth with tender textures from various proteins. The broth tastes light yet satisfying with subtle oceanic notes that don't overpower the delicate rice noodles. Fresh herbs and lime add brightness and aromatic complexity to each spoonful.
How to eat: Add herbs and vegetables gradually to avoid overwhelming the delicate broth flavors. Squeeze lime for brightness and mix thoroughly before eating. The soup should be consumed while hot to appreciate the subtle flavors that emerge at optimal temperature.
Price range: VND 30,000 - 65,000 (USD 1.20 - 2.60)
Where to eat:
Clear noodle soup with fresh shrimp and herbs in ceramic bowl
Com tam uses fractured rice grains that are steamed until fluffy and served with an array of accompaniments. The classic preparation includes grilled pork that's been marinated in fish sauce, sugar, and garlic, plus a fried egg, pickled vegetables, and fresh cucumber slices. Everything is drizzled with a sweet and savory fish sauce dressing called nuoc mam pha.
Com tam provides hearty, satisfying flavors with sweet caramelized pork balanced by tangy pickled vegetables and rich egg. The broken rice has a slightly different texture than regular rice, being more absorbent and able to soak up the flavorful sauce. Each component contributes different taste elements that work harmoniously together.
How to eat: Mix all components together with the fish sauce dressing to create a unified dish. Use a spoon and chopsticks combination, with the spoon holding rice while chopsticks handle the protein and vegetables. Eat everything together in each bite for the complete flavor experience.
Price range: VND 35,000 - 80,000 (USD 1.40 - 3.20)
Where to eat:
Plate of broken rice with grilled pork and pickled vegetables
Banh bao consists of soft, pillowy steamed dough made from wheat flour and yeast that's filled with seasoned minced pork, diced mushrooms, and sometimes hard-boiled egg or Chinese sausage. The buns are shaped, allowed to rise, then steamed in bamboo baskets until they become fluffy and white. The filling is pre-cooked and seasoned with soy sauce, sesame oil, and aromatic spices.
Banh bao delivers mild, comforting flavors with the savory filling providing umami depth against the neutral, slightly sweet steamed dough. The mushrooms add earthiness while the pork provides protein richness. The overall taste is satisfying and warming, perfect for a substantial breakfast.
How to eat: Eat the whole bun with your hands, being careful of the hot filling when first bitten. Allow the bun to cool slightly if it's just been steamed to avoid burning your mouth. The soft dough and savory filling should be enjoyed together in each bite.
Price range: VND 15,000 - 30,000 (USD 0.60 - 1.20)
Where to eat:
White steamed buns served in traditional bamboo steamer basket
Chao is prepared by cooking rice slowly with plenty of water until it breaks down into a creamy, porridge-like consistency. The base can be made with chicken, pork, or seafood stock for added flavor. Toppings vary but commonly include shredded chicken, pork, or fish, along with crispy fried shallots, fresh herbs, and sometimes preserved vegetables.
Chao offers comforting, mild flavors that are easy to digest with subtle protein and herb notes enhancing the creamy rice base. The porridge has a smooth, warming quality that's both nourishing and satisfying. Different proteins add their own character while maintaining the dish's gentle, soothing nature.
How to eat: Stir the porridge well before eating to distribute toppings evenly throughout. Add white pepper and herbs according to your taste preferences, starting with small amounts. Eat while hot using a spoon, savoring the smooth texture and gentle flavors.
Price range: VND 20,000 - 50,000 (USD 0.80 - 2.00)
Where to eat:
Creamy rice porridge topped with shredded meat and crispy shallots
Bun cha features grilled pork patties and pork belly cooked over charcoal until they develop a smoky, caramelized exterior. The meat is served alongside rice vermicelli noodles, fresh herbs like cilantro and mint, lettuce leaves, and pickled vegetables. Everything is accompanied by a sweet and sour dipping sauce made from fish sauce, vinegar, sugar, lime juice, and chili.
Bun cha delivers intense smoky, grilled flavors from the charcoal-cooked pork, perfectly balanced with fresh herbs and tangy-sweet dipping sauce. The pork has caramelized edges with juicy interiors while the sauce provides bright acidity that cuts through the richness. Fresh herbs add aromatic complexity and cooling contrast.
How to eat: Place noodles and herbs in your bowl, then add pieces of grilled pork before pouring the dipping sauce over everything. Mix well before eating, ensuring each bite contains noodles, meat, herbs, and sauce. Use chopsticks to handle the solid ingredients while the sauce adds moisture and flavor.
Price range: VND 40,000 - 85,000 (USD 1.60 - 3.40)
Where to eat:
Grilled pork served with vermicelli noodles and aromatic dipping sauce
Mien ga uses transparent glass noodles made from mung bean starch that are simmered in clear, flavorful chicken broth. The soup is topped with shredded chicken meat, sliced mushrooms, and sometimes wood ear fungus for texture. Fresh herbs, scallions, and crispy fried shallots provide aromatic garnishes that enhance the delicate flavors.
Mien ga tastes light and clean with subtle chicken flavors and unique slippery noodle textures that slide smoothly down your throat. The broth has gentle, comforting qualities with delicate chicken essence that doesn't overwhelm the palate. The glass noodles absorb the broth flavors while maintaining their distinctive chewy texture.
How to eat: Use chopsticks for noodles and spoon for broth, creating a comfortable eating rhythm. Mix well before consuming to distribute the chicken and seasonings evenly. The noodles can be slippery, so twirl them around your chopsticks or cut into shorter lengths for easier handling.
Price range: VND 25,000 - 55,000 (USD 1.00 - 2.20)
Where to eat:
Clear glass noodles with tender chicken pieces in light broth
Bun rieu features rice vermicelli noodles in a distinctive tomato-based broth enriched with freshwater crab. The soup includes crab and pork meatballs, cubes of fried tofu, and sometimes congealed pig's blood for authentic preparation. The broth gets its characteristic orange-red color from tomatoes and crab roe, while water spinach and herbs provide fresh garnishes.
Bun rieu offers sweet and tangy flavors from ripe tomatoes combined with rich crab essence that creates a complex, satisfying broth. The crab meatballs provide bursts of oceanic flavor while tofu adds protein and absorbs the flavorful liquid. Fresh herbs contribute aromatic brightness that balances the rich, tomato-forward base.
How to eat: Add vegetables and herbs gradually to customize the flavor intensity to your preference. Squeeze lime juice for extra acidity that brightens the rich broth. Mix everything thoroughly before eating, ensuring each spoonful contains noodles, protein, and vegetables for complete flavor.
Price range: VND 30,000 - 70,000 (USD 1.20 - 2.80)
Where to eat:
Red tomato-based noodle soup with crab cakes and fresh water spinach
Banh xeo begins with a rice flour batter mixed with coconut milk and turmeric for the characteristic golden color. The batter is poured into a hot, curved pan and swirled to create a thin crepe that's filled with shrimp, pork belly strips, and bean sprouts. The pancake is folded in half and cooked until the exterior becomes crispy while the interior remains tender.
Banh xeo delivers satisfying crispy textures with a savory filling enhanced by subtle coconut undertones from the batter. The shrimp provides sweet oceanic flavors while pork adds richness and bean sprouts contribute fresh crunch. The turmeric gives mild earthiness and appealing visual appeal.
How to eat: Cut or tear pieces of the pancake and wrap them in fresh lettuce leaves along with herbs like mint and cilantro. Dip each wrapped portion in the accompanying fish sauce before eating. The combination of textures and flavors should be enjoyed together for the complete experience.
Price range: VND 25,000 - 60,000 (USD 1.00 - 2.40)
Where to eat:
Golden crispy pancake filled with shrimp and bean sprouts
Cao lau uses thick, chewy rice noodles that are unique to Hoi An and traditionally made with water from Ba Le Well. The noodles are topped with slices of char siu pork, crispy rice crackers called banh trang nuong, fresh herbs, and bean sprouts. Only a small amount of dark, concentrated broth is added, making this more of a dry noodle dish than a soup.
Cao lau provides a unique chewy noodle texture with concentrated savory flavors and interesting textural contrasts from crispy elements. The pork is sweet and slightly smoky while the noodles have a distinctive bounce and chewiness. The minimal broth is intensely flavorful, coating rather than drowning the ingredients.
How to eat: Mix all ingredients thoroughly to distribute the limited broth and seasonings evenly throughout. Eat mostly dry, using chopsticks to handle the thick noodles and toppings. The dish should be consumed quickly while the crispy elements maintain their texture contrast.
Price range: VND 30,000 - 65,000 (USD 1.20 - 2.60)
Where to eat:
Thick Hoi An noodles with pork slices and herb garnishes
Mi Quang features wide, flat rice noodles colored with turmeric and served in a small amount of rich, golden broth. The dish typically includes shrimp, pork, and sometimes quail eggs, along with fresh herbs and vegetables. Rice crackers and roasted peanuts are served on the side for added texture and flavor.
Mi Quang offers rich, complex flavors with turmeric earthiness and sweet seafood notes from the concentrated broth. The combination of proteins provides varied textures while peanuts add nutty richness. The turmeric gives a warm, slightly bitter note that balances the sweet elements.
How to eat: Break rice crackers into the bowl and mix all ingredients before eating with chopsticks and spoon. The dish has minimal broth, so thorough mixing ensures even flavor distribution. Eat while hot to appreciate the full complexity of flavors and optimal texture contrast.
Price range: VND 35,000 - 75,000 (USD 1.40 - 3.00)
Where to eat:
Yellow turmeric noodles with shrimp and rice crackers on the side
Bun thang is an elegant dish featuring thin rice vermicelli in clear, delicate chicken broth that's been simmered gently to maintain clarity. The soup is topped with precisely cut ingredients including shredded chicken, thin egg strips, sliced Vietnamese pork roll, and sometimes dried shrimp. Fresh herbs and fried shallots provide aromatic finishing touches.
Bun thang delivers delicate, refined flavors with subtle chicken essence and aromatic herb accents that create sophisticated taste layers. The broth is light yet flavorful, allowing each ingredient to contribute distinct notes without overwhelming the palate. The combination creates harmony rather than competition between flavors.
How to eat: Add herbs sparingly to preserve the delicate broth flavors that define this dish. Eat with chopsticks and spoon, taking care not to overpower the subtle taste with excessive seasoning. The soup should be consumed while hot to appreciate the nuanced flavors at their peak.
Price range: VND 30,000 - 65,000 (USD 1.20 - 2.60)
Where to eat:
Delicate noodle soup with shredded chicken and egg strips
Banh canh uses thick, chewy tapioca noodles that are served in rich pork or crab-based broth. The noodles are made from tapioca starch, giving them a distinctive translucent appearance and bouncy texture. The soup is typically topped with pork hocks, crab meat, or fish, along with fresh herbs, scallions, and sometimes quail eggs.
Banh canh provides hearty, satisfying flavors with thick, chewy noodles and rich protein-based broth that coats the mouth. The tapioca noodles have a unique texture that's both substantial and pleasant to chew. The broth varies in intensity depending on the protein used but always delivers deep, comforting flavors.
How to eat: Slurp noodles directly from the bowl or cut them into smaller, more manageable pieces with your chopsticks. Add herbs and lime as desired to brighten the rich broth. The thick noodles require more chewing than regular rice noodles, so eat at a comfortable pace.
Price range: VND 30,000 - 70,000 (USD 1.20 - 2.80)
Where to eat:
Thick tapioca noodles in rich broth with pork and fresh herbs
Bun moc features delicate rice vermicelli noodles served in a clear, flavorful pork bone broth that's been simmered for hours. The star of the dish is handmade pork and shrimp meatballs wrapped in thin translucent tapioca sheets, creating moc that have a unique chewy exterior and juicy interior. The soup is garnished with fresh herbs, scallions, and sometimes includes sliced pork or Vietnamese ham for extra protein.
Bun moc delivers clean, savory flavors with the clear broth providing subtle pork essence that doesn't overpower the delicate ingredients. The moc themselves offer interesting textural contrast with the bouncy tapioca wrapper encasing flavorful pork and shrimp filling. Fresh herbs add aromatic brightness while the overall taste remains light yet satisfying for breakfast.
How to eat: Use chopsticks to pick up the moc and noodles while using a spoon for the broth in a coordinated eating rhythm. Add herbs gradually to enhance but not mask the subtle broth flavors. The moc should be bitten carefully as they can be quite hot inside and may burst with flavorful juices.
Price range: VND 30,000 - 65,000 (USD 1.20 - 2.60)
Where to eat:
Clear noodle soup with translucent porkballs in light broth
Bot chien starts with steamed rice flour cakes that are cut into cubes and pan-fried until golden and crispy on the outside while remaining soft inside. Beaten eggs are poured over the frying cubes, creating a coating that adds richness and helps bind everything together. The dish is garnished with sliced scallions and served with pickled vegetables and fish sauce for dipping.
Bot chien delivers a satisfying contrast between crispy exterior and soft interior with savory egg coating enhancing the mild rice flavor. The pickled vegetables provide tangy acidity that cuts through the richness while fish sauce adds umami depth. Each bite offers textural variety and balanced flavors.
How to eat: Eat while hot with chopsticks or your hands, dipping pieces in fish sauce for added flavor complexity. The pickled vegetables should be eaten alongside to balance the richness of the fried cakes. Consume quickly to enjoy the optimal temperature and texture contrast.
Price range: VND 20,000 - 40,000 (USD 0.80 - 1.60)
Where to eat:
Golden fried rice flour cakes with scrambled eggs and pickled vegetables
Vietnamese breakfast culture represents one of the world's most diverse and flavorful morning food traditions. Whether you prefer light and refreshing options like hu tieu or hearty choices like com tam, Vietnamese breakfast offers something extraordinary for every palate and ensures your day starts with unforgettable flavors.
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