1. Banh xeo

Banh xeo is a beloved dish that embodies the vibrant street food culture of Vietnam. The name translates to “sizzling cake”, referring to the distinctive sound the batter makes when it hits the hot pan. This golden-yellow crepe derives its signature color from turmeric and coconut milk, resulting in a crispy exterior with a soft, slightly chewy interior.

The filling typically includes succulent shrimp, tender pork belly, and fresh bean sprouts, all wrapped in aromatic herbs like lettuce, mint, and cilantro. The batter combines rice flour, coconut milk, turmeric, and water, creating that distinctive yellow hue and subtle coconut flavor. The crepe is cooked in a well-seasoned pan until crispy, then folded in half. Variations include banh xeo chay (vegetarian version) and regional differences in size – southern versions are typically larger than their northern counterparts.

Banh xeo is a familiar rustic dish in many provinces in the Central and Southern regions

2. Banh mi

Banh mi represents the beautiful fusion of French influence with Vietnamese culinary traditions. This iconic street food has gained international recognition, perfectly showcasing Vietnam's ability to adapt foreign elements into something uniquely Vietnamese. Banh mi provides the perfect vessel for a symphony of flavors – savory meats, tangy pickled vegetables, fresh herbs, and spicy chilies.

Common fillings include Vietnamese cold cuts (cha lua), grilled pork, chicken, or beef. Essential components include pickled daikon and carrots (do chua), fresh cilantro, cucumber, and a spread of pâté or mayonnaise. Popular variations include banh mi thit nuong (grilled pork), banh mi ga (chicken), and banh mi chay (vegetarian).

Each bite delivers contrasting textures from the crispy bread to the tender fillings and crunchy vegetables

3. Pho

Pho is arguably Vietnam's most internationally recognized dish and the country's national soup. This aromatic noodle soup embodies the essence of Vietnamese cuisine and exhibits significant variations between the northern and southern regions. The heart of pho lies in its deeply complex broth, simmered for hours with beef or chicken bones, star anise, cinnamon, cardamom, and other spices. The result is a clear, intensely flavorful soup that's both comforting and sophisticated.

Fresh rice noodles provide the perfect base for thin slices of beef or chicken. Rice noodles (banh pho) are topped with your choice of protein – rare beef (bo tai), well-done beef (bo chin), chicken (ga), or meatballs (bo vien). The dish is served with a plate of fresh herbs including basil, cilantro, bean sprouts, lime wedges, and sliced chilies.

Pho is a traditional Vietnamese noodle soup with beef or chicken and flat rice noodles

4. Bun cha

Bun ca is Hanoi's signature dish, which gained international fame when Anthony Bourdain and President Obama shared a meal at a local bún chả restaurant in 2016. This dish features perfectly charred pork patties and pork belly grilled over charcoal, resulting in a smoky, caramelized exterior that maintains juicy tenderness within. The meat is served in a light, sweet, and sour dipping sauce that balances the rich, fatty pork.

Fresh rice vermicelli noodles (bun) are served alongside grilled pork meatballs (cha) and strips of pork belly. The accompanying dipping sauce (nuoc cham) combines fish sauce, sugar, lime juice, water, and chilies. Fresh herbs like lettuce, perilla, along with pickled vegetables, complete the dish. Variations include bun cha ca (with fish cakes) and bun cha tom (with shrimp cakes).

Bun cha is a Hanoi specialty featuring grilled pork served with rice noodles and dipping sauce

5. Bun bo Hue

Bun bo Hue originates from the former imperial capital city of Hue in central Vietnam. Unlike pho's clear broth, bun bo Hue features a robust, spicy soup base colored with annatto oil and lemongrass.

The soup contains thick rice vermicelli noodles, beef shank, pork knuckle, Vietnamese ham (cha lua), and congealed pig's blood. The broth is made from beef and pork bones, seasoned with fermented shrimp paste, lemongrass, and chili oil. Fresh herbs including banana blossom, cabbage, and cilantro are served alongside.

In Thua Thien Hue, this dish is simply called “beef noodle soup” or more specifically “ noodle soup with beef”

6. Banh cuon

These paper-thin rice crepes require exceptional skill to prepare and are considered one of Vietnam's most elegant dishes. These translucent, silky rice sheets are incredibly delicate with a subtle, slightly sweet flavor from the rice batter. The texture is smooth and tender, almost melting on the tongue. The filling provides contrast with savory ground pork, mushrooms, and aromatic herbs.

The rice batter is spread paper-thin over a cloth-covered steaming pot, creating sheets so delicate they're nearly transparent. Traditional fillings include seasoned ground pork, wood ear mushrooms, and minced shallots. The rolls are served with Vietnamese sausage (cha lua), fresh herbs, and a dipping sauce of fish sauce, lime, sugar, and chilies.

The dipping sauce ties all the ingredients together for a light yet satisfying dish

7. Goi cuon

Goi cuon, also known as Vietnamese spring rolls or summer rolls, showcase the fresh, healthy side of Vietnamese cuisine. These refreshing rolls offer a clean, light taste with the sweetness of shrimp, the freshness of herbs, and the satisfying chew of rice noodles all wrapped in a translucent rice paper. Each bite provides a perfect balance of textures and flavors without any heavy or greasy elements.

Rice paper (banh trang) is softened in warm water and filled with cooked shrimp, pork, rice vermicelli, lettuce, herbs (cilantro, chives), and sometimes tropical fruits. The rolls are typically served with fish sauce-based dipping sauce.

Goi Cuon, or fresh spring rolls, are translucent rice paper rolls filled with shrimp, pork, and herbs

8. Com tam

Com tam, or broken rice, transforms what was once considered poor people's food into a beloved dish across all social classes. The name refers to the fractured rice grains that were traditionally sold at lower prices. Despite its humble origins, com tam offers rich, satisfying flavors dominated by perfectly grilled pork.

The broken rice has a unique texture – slightly chewier than regular rice with individual grains that absorb flavors beautifully. The dish typically features grilled pork chop (suon nuong), shredded pork skin (bi), steamed egg meatloaf (cha trung), and sometimes a fried egg, all served over broken rice. A side of pickled vegetables and fish sauce-based dipping sauce completes the meal. Regional variations include com tam suon bi cha (the complete version) and com tam ga (with grilled chicken).

Com Tam is a popular dish but has long become a culinary specialty of Saigon

9. Cao lau

Cao lau is an exclusive specialty of Hoi An, central Vietnam, and cannot be authentically replicated elsewhere due to its dependence on local water sources and ingredients. Cao lau features thick, chewy rice noodles with a distinctive yellow color and firm texture unlike any other Vietnamese noodle. The dish combines Japanese, Chinese, and Vietnamese influences, creating a unique flavor profile that's both familiar and exotic.

The special noodles were once made with water from specific wells in Hoi An and ash from local plants. Toppings include sliced pork, Vietnamese greens, bean sprouts, herbs, and crispy rice crackers (banh da). The dish is served with minimal broth, more like a salad than a soup. Due to its location-specific preparation, authentic cao lau can only be found in Hoi An.

Cao Lau is a noodle dish from Hoi An made with thick rice noodles and slices of marinated pork

10. Mi Quang

Mi Quang, originating from Quang Nam province in central Vietnam, is distinguished by its vibrant yellow noodles and rich, flavorful broth served in smaller quantities than typical noodle soups. The dish features wide, flat rice noodles with a distinctive yellow color from turmeric. Unlike other Vietnamese noodle soups, Mi Quang is served with just enough broth to barely cover the noodles, concentrating the flavors.

The broth is made from pork or chicken bones, often enhanced with dried shrimp or dried squid. Common toppings include shrimp, pork, chicken, or quail eggs. The dish is garnished with peanuts, rice crackers (banh trang me), herbs, and lime. Each bowl traditionally contains a hard-boiled quail egg.

Served with herbs, banana blossom, and rice crackers, it offers a crunchy and savory experience

11. Xoi Gac

Xoi gac, or red sticky rice, is a festive dish that transforms ordinary glutinous rice into a vibrant, celebratory food using the gac fruit. This dish holds special significance in Vietnamese culture, particularly during important celebrations. The striking deep red-orange color comes from gac fruit, which also imparts a subtle, slightly nutty flavor and incredible nutritional value.

The sticky rice has a pleasantly chewy texture and mild sweetness that pairs well with savory accompaniments. Glutinous rice is steamed with gac fruit extract, creating the signature color and adding nutrients like lycopene and beta-carotene. The dish can be served sweet with coconut and sugar or savory with Vietnamese sausage, shredded coconut, and fried shallots. Variations include xoi gac ngot (sweet version) and xoi gac man (savory version).

With a lightly sweet taste and nutty aroma, it’s often served alongside steamed chicken or pork

12. Banh Chung

Banh chung is Vietnam's most culturally significant food, traditionally prepared for Tet (Vietnamese New Year). This square sticky rice cake embodies Vietnamese philosophy about harmony between earth, sky, and humanity. The cake has a dense, sticky texture with earthy flavors from the dong leaves used for wrapping. The filling provides richness through mung bean paste and pork belly, while the glutinous rice offers a subtle, comforting taste that connects Vietnamese people to their ancestral traditions.

Glutinous rice is combined with mung bean paste and fatty pork, then wrapped in dong leaves (or banana leaves) and boiled for 10 - 12 hours. The long cooking process allows flavors to meld and creates the characteristic green color from the leaves. The cake is traditionally made in families during Tet preparations. Variations include banh tet (cylindrical version from southern Vietnam) and vegetarian versions.

It’s filled with mung beans and pork, wrapped in banana leaves, and boiled for several hours

13. Cha Ca

Cha ca, specifically cha ca La Vong, is Hanoi's famous turmeric fish dish that's so beloved it has its own street named after it. This interactive dining experience involves cooking the fish at your table with fresh herbs and noodles. The fish is marinated in turmeric, galangal, and other spices, creating a golden color and aromatic, slightly spicy flavor. The dish combines the richness of the fish with fresh dill and green onions, creating a unique taste that's both hearty and refreshing.

White fish (traditionally snakehead fish or Bagrid catfish) is cut into chunks, marinated in turmeric and spices, then pan-fried with abundant fresh dill and green onions. It's served with rice vermicelli, roasted peanuts, herbs, and fermented shrimp paste (mam tom) for dipping. The cooking is often completed at the table on a portable burner.

Cha Ca is a famous Hanoi dish featuring grilled turmeric-marinated fish with fresh dill

14. Bun rieu

Bun rieu is a traditional Vietnamese noodle soup with a tangy, sweet, and savory broth made from freshwater crab, ripe tomatoes, and sometimes dried shrimp. The dish is typically served with rice vermicelli, crab paste, fried tofu, and fresh herbs, with lime and chili on the side. Its vibrant orange-red color and light, refreshing flavor set it apart from heavier meat-based soups.

Regional variations of bún riêu add to its charm. In Hanoi, the soup remains rustic and clean, featuring crab paste, tomato, scallions, and a subtle sourness from giam bong. In Central Vietnam, especially Huế, it often includes local pork sausage (cha Hue). In the South, bún riêu becomes richer and more diverse, with toppings like boiled blood, pork ribs or trotters, Vietnamese ham, fried tofu, snails, and crab rolls – each version reflecting local tastes and ingredients.

Bun rieu is a beloved Vietnamese noodle soup known for its distinctive orange-red broth made from freshwater crab and tomatoes

Recommended Street Food Restaurants in Vietnam

Across the country, from north to south, generations of street vendors and family-run eateries have been serving dishes that define Vietnam’s culinary soul. Below are some of the most beloved and authentic street food spots, organized by region: Northern, Central, and Southern Vietnam.

Traditional Food in the North of Vietnam:

• Pho Gia Truyen: 49 Bat Dan Street, Cua Dong Ward, Hoan Kiem District, Hanoi.
• Bun Cha Huong Lien: 24 Le Van Huu Street, Hai Ba Trung District, Hanoi.
• Banh Cuon Gia Truyen Thanh Vân: 14 Hang Ga, Hang Bo, Hoan Kiem District, Hanoi.

Traditional Food in Central Vietnam:

• Madam Khanh - The Banh Mi Queen: 115 Tran Cao Van Street, Hoi An, Quang Nam.
• Bun Bo Me Keo: 20 Bach Dang, Hue City.
• Cao Lau Thanh: 26 Thai Phien, Minh An, Hoi An, Quang Nam.

Traditional Food in the South of Vietnam:

• Banh Xeo 46A: 46A Dinh Cong Trang, Tan Dinh Ward, Ho Chi Minh City
• Banh Mi Huynh Hoa: No. 26-30-32 Le Thi Rieng Street - Ben Thanh Ward, Ho Chi Minh City
• Com Tam Ba Ghien: 84 Dang Van Ngu, Phu Nhuan Ward, Ho Chi Minh City

Every dish represents more than just flavor – it carries the soul of a region, a tradition, and a way of life. Exploring traditional food in Vietnam is not only a journey through taste, but also a journey through history, culture, and local identity. Whether it’s a humble bowl of pho or the celebratory banh chung, each bite brings you closer to understanding the heart of the Vietnamese people.

Ready to embark on your Vietnamese culinary adventure? Contact Vietnam Airlines to plan your authentic food journey through Vietnam, and discover more fascinating insights about regional specialties and local dining experiences that will make your trip truly unforgettable.