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From crispy banh mi and fresh goi cuon to sweet che and bold bun dau mam tom, almost all dishes cost less than 2 dollars but deliver a rich culinary experience. Whether you are wandering Hanoi’s old streets or Saigon’s alleys, delicious bites await at every corner. Scroll down to discover 10+ must-try dishes and where to find them like a true local.
Banh mi, often referred to as the Vietnamese baguette sandwich, is a beloved symbol of street food in Vietnam. This culinary staple blends French influences with Vietnamese flair, using a light, crisp baguette stuffed with a flavorful combination of meats (such as grilled pork, meatballs, or cold cuts), pickled vegetables, fresh herbs, chili, and sauces like pâté or mayonnaise. Variations include banh mi thit nuong (grilled pork), banh mi xiu mai (Vietnamese meatballs), and even tofu-based vegetarian options, making it a versatile meal for all tastes.
Recognized by TasteAtlas as one of the top 10 best street foods globally, banh mi is praised for its symphony of textures, crispy crust, soft interior, crunchy pickles, and tender fillings. The mix of savory, tangy, and spicy flavors makes it a quick, satisfying street-side delight that rarely costs more than USD 2.
Banh mi, often referred to as the Vietnamese baguette sandwich, is a beloved symbol of street food in Vietnam
Goi cuon, also known as fresh spring rolls or summer rolls, are a light and refreshing Vietnamese street food made from translucent rice paper wrapped around shrimp, sliced pork belly, vermicelli noodles, lettuce, mint, and other herbs. Served at room temperature and typically dipped in a rich peanut-hoisin sauce, goi cuon is a staple at street food stalls and casual eateries across the country.
With its balance of soft rice paper, crunchy vegetables, and tender protein, goi cuon offers a healthy yet satisfying texture and flavor profile. It is a cooling alternative to deep-fried dishes, often enjoyed as an appetizer or quick meal. Vegetarian variations using tofu are widely available, while the fried version – cha gio offers a crispy twist for those seeking more crunch.
Goi Cuon (Vietnamese Spring Rolls) made from translucent rice paper wrapped around shrimp, sliced pork belly, vermicelli noodles, lettuce, mint, and other herbs.
Cha gio offers a crispy twist for those seeking more crunch.
Pho, often referred to as Vietnam’s national dish, is a flavorful noodle soup made with flat rice noodles, slow-simmered beef or chicken broth, and aromatic herbs. It is a staple of Vietnamese cuisine and is typically served with thinly sliced beef (pho bo) or shredded chicken (pho ga), bean sprouts, lime, and fresh herbs like basil and coriander.
The broth is simmered for hours with beef bones, star anise, cinnamon, and charred onions and ginger to achieve its depth of flavor. The result is a steaming, savory bowl that is both hearty and comforting, perfect for breakfast or any time of day.
Vietnamese beef pho
Vietnamese chicken pho
Variations such as pho cuon (fresh noodle rolls) or pho xao (stir-fried pho) offer creative takes on this classic.
Cao Lau is a unique noodle dish from Hoi An, featuring thick, chewy noodles reminiscent of Japanese udon. Unlike pho or hu tieu, the noodles are made with water drawn from ancient Ba Le well and lye water, giving them their signature texture and color. The dish is topped with slices of roast pork, fresh herbs, crispy rice crackers, and a light savory broth.
Often considered the pride of Hoi An cuisine, Cao Lau carries both historical and culinary significance. Its layered flavors and textures reflect the multicultural influences of Hoi An, blending Chinese-style pork, Japanese noodles, and Vietnamese herbs.
Cao Lau is a unique noodle dish from Hoi An, featuring thick, chewy noodles reminiscent of Japanese udon (Source: Internet)
Com Tam, or broken rice, is a beloved dish in southern Vietnam, especially in Ho Chi Minh City. Traditionally made from fractured rice grains deemed unsuitable for export, Com Tam has become a staple, usually served with grilled pork (suon nuong), thinly sliced pork skin (bi), steamed egg (cha trung), and a side of pickled vegetables.
Its charm lies in the combination of textures and the flavorful fish sauce-based dressing that ties it all together. This humble dish is a delicious example of turning simple ingredients into an iconic street food.
Com Tam, or broken rice, is a beloved dish in southern Vietnam, especially in Ho Chi Minh City (Source: Internet)
Hu Tieu is a popular southern noodle soup that comes in many regional styles, such as Hu Tieu Nam Vang (Phnom Penh-style), which blends Chinese, Khmer, and Vietnamese influences. The broth is typically pork- or seafood-based and can be served either as a soup or dry with a side of broth.
The noodles may be clear tapioca, chewy rice, or egg noodles, depending on the variation. Toppings include sliced pork, shrimp, quail eggs, and crispy shallots, making Hu Tieu both light and full of flavor.
Hu Tieu is a popular southern noodle soup that comes in many regional styles, such as Hu Tieu Nam Vang (Phnom Penh-style) (Source: Internet)
Hu Tieu ba Lien (Source: Internet)
Banh Trang refers to a variety of rice paper-based snacks, the most famous being banh trang nuong (grilled rice paper) and banh trang tron (rice paper salad). Banh trang nuong is often dubbed the “Vietnamese pizza,” grilled over charcoal with toppings like quail eggs, dried shrimp, sausage, and green onions.
Meanwhile, banh trang tron is a spicy, tangy mix of shredded rice paper, herbs, green mango, peanuts, and chili oil. Both versions are especially popular with students and young people looking for a quick and flavorful snack.
Banh Trang Tron is a spicy, tangy mix of shredded rice paper, herbs, green mango, peanuts, and chili oil (Source: Internet)
Banh trang nuong is often dubbed the “Vietnamese pizza” (Source: Internet)
Banh Xeo, meaning “sizzling pancake,” gets its name from the sound the batter makes when it hits the hot pan. Made from rice flour, turmeric, and coconut milk, the crepe is filled with pork, shrimp, and bean sprouts before being folded like an omelet.
It is usually eaten wrapped in fresh herbs and lettuce, then dipped into a tangy fish sauce. Regional variations include smaller versions in central Vietnam and larger, crispier ones in the south.
The crepe is filled with pork, shrimp, and bean sprouts before being folded like an omelet. (Source: Internet)
Banh xeo is usually eaten wrapped in fresh herbs and lettuce, then dipped into a tangy fish sauce. (Source: Internet)
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Banh cuon is a delicate dish made from thin sheets of steamed fermented rice batter filled with ground pork and wood ear mushrooms. The rolls are served with fried shallots, Vietnamese ham (cha lua), and a light dipping sauce.
Its silky texture and savory filling make it a favorite breakfast item. The dish may also feature variations with egg, shrimp, or no filling at all for vegetarians.
Banh cuon is a delicate dish made from thin sheets of steamed fermented rice batter filled with ground pork and wood ear mushrooms (Source: Internet)
Banh cuon Cao Bang (Source: Internet)
Bun cha is a Hanoi specialty featuring grilled pork patties and slices of pork belly served in a bowl of sweet-savory fish sauce with pickled vegetables. Diners dip cold vermicelli noodles (bun) and fresh herbs into the broth to create each bite.
This dish gained international fame when former U.S. President Barack Obama dined on it in Hanoi. Its smoky, caramelized pork and balanced flavors make Bun Cha a street food classic.
Bun cha is a Hanoi specialty featuring grilled pork patties and slices of pork belly served in a bowl of sweet-savory fish sauce with pickled vegetables (Source: Internet)
Authentic bun cha must be grilled over charcoal to achieve its signature smoky flavour (Source: Internet)
Bánh Rán is a beloved Vietnamese deep-fried glutinous rice ball, a classic street food snack cherished for its delightful contrast of textures. Made from a dough of glutinous rice flour, it puffs up when fried to create a perfectly golden, crispy exterior while maintaining a distinctively soft and chewy interior. This humble treat comes in two main forms, reflecting regional tastes.
In northern Vietnam, the most common version is sweet, filled with a smooth mung bean paste and coated in sesame seeds. A savoury variety also exists, stuffed with minced pork, glass noodles, and mushrooms, and served with a tangy dipping sauce.
Banh ran is a nostalgic and satisfying treat found at street stalls across the country. (Source: Internet)
Banh ran can be stuffed with minced pork, glass noodles, and mushrooms, and served with a tangy dipping sauce. (Source: Internet)
Bun dau mam tom is a quintessential northern Vietnamese dish, a communal platter beloved for its rustic charm and notoriously dipping sauce. Served on a woven tray (met), the meal is a deconstructed feast featuring blocks of fresh rice vermicelli (bun la), golden deep-fried tofu (dau ran), and an array of accompaniments such as boiled pork belly, crispy green rice patties (cha com), and a basket of fresh aromatic herbs like perilla and mint.
The undisputed star, however, is the mam tom–a potent fermented shrimp paste that each diner personalises with calamansi or lime, sugar, and chili until it becomes a frothy, flavourful sauce. This interactive and social meal is a true test of culinary adventure, offering a complex harmony of textures and tastes that represents the heart of Hanoi’s street food culture.
Bun dau mam tom is served on a woven tray (Source: Internet)
The mam tom–a potent fermented shrimp paste that each diner personalises with calamansi or lime, sugar, and chili until it becomes a frothy, flavourful sauce. (Source: Internet)
Originating from the former imperial capital of Hue, bun bo Hue is a robust and spicy beef noodle soup that stands as a bold counterpart to the more delicate pho. Its soul lies in a complex broth, meticulously simmered from beef bones and pork hock, then deeply seasoned with aromatic lemongrass and fermented small shrimp (con ruoc) paste (mam ruoc) for its signature umami depth.
This rich soup is served with thick, round rice noodles, generously laden with beef shank, pork knuckle, and sometimes pig’s blood. Garnished with herbs like banana blossom, bun bo hue offers a multifaceted flavour experience that showcases the intricate culinary heritage of Central Vietnam.
Its vibrant reddish hue comes from annatto oil, while the fiery heat is introduced through chili saté, often adjusted by the diner (Source: Internet)
A famous local restaurant at Hue (Source: Internet)
Ca phe sua da, or Vietnamese iced coffee, is far more than a beverage; it is a beloved daily ritual and a cornerstone of Vietnamese culture. Its distinct character comes from its unique preparation. Using a traditional metal filter called a phin, strong dark-roast coffee drips slowly and intensely into a glass layered with sweetened condensed milk.
This potent coffee concentrate is then vigorously stirred and poured over a tall glass of ice, creating a perfectly harmonious balance. The bold, bitter notes of the Robusta beans are cut by the rich, creamy sweetness of the milk, resulting in a drink that is both intensely energising and refreshingly cool.
Enjoyed on bustling street corners and in quiet cafés alike, ca phe sua da is the perfect antidote to the tropical heat and an indispensable part of daily life across Vietnam. (Source: Internet)
Che refers to a wide category of sweet soups and puddings made from mung beans, black-eyed peas, tapioca, fruits, jellies, and coconut milk. Served hot or cold, che can be layered in tall glasses or scooped from large pots at street stalls.
Popular versions include che ba mau (three-color dessert), che chuoi (banana with coconut milk), and che troi nuoc (glutinous rice balls in ginger syrup). A beloved dessert, it perfectly rounds off a street food meal.
Che refers to a wide category of sweet soups and puddings made from mung beans, black-eyed peas, tapioca, fruits, jellies, and coconut milk. (Source: Internet)
Popular versions include che ba mau (three-color dessert), che chuoi (banana with coconut milk), and che troi nuoc (glutinous rice balls in ginger syrup) (Source: Internet)
From bustling Hanoi to vibrant Ho Chi Minh City and coastal Da Nang, Vietnam's street food culture is best experienced through its local eateries. Here are some must-visit street food spots in Vietnam’s top culinary cities.
For more in-depth tips, discover the [key street food guide in Hanoi].
Street food in Vietnam offers a world of taste, color, and culture, all for less than two dollars. Whether you're wandering down a bustling alley in Hanoi or soaking up the coastal air in Da Nang, there's always a delicious surprise waiting on every corner. These dishes are more than just cheap eats, they're a gateway into the heart of Vietnamese life.
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