When you think of Vietnamese cuisine, what comes to your mind? There’s clearly beyond phở and bánh mì - but of course, there are other authentic dishes worth trying. Vietnamese cuisine, in short, is a harmony of textured, vivid, and sharp flavours.

Each region has its distinguished facet; the north values simplicity, the central area lays out bountiful spices and quantities, while the south advocates for sweetness. We’ve rallied a list of several must-try authentic Vietnamese dishes for you to indulge in their birthplace for an unforgettable culinary adventure.

“Chúc ngon miệng!” (Enjoy your meal), as the locals say. 

Taste of Authentic Vietnam: Must-try Foods

Need a quick fix?

Bánh Mì 

Origin: North and South Vietnam

Inspired by baguettes paté and margarine are spread generously across the soft, chewy interior of a baguette. The crunchy crust is loaded with pickled vegetables, fresh cilantro, pork belly, pork floss, and cucumber.

Gỏi Cuốn

Origin: South Vietnam

This salad roll is the epitome of freshness. Its semi-transparent skin is made of softened rice paper sheets loaded with a stack of leafy greens, mint, coriander, a protein of choice and a stalk of garlic chive. The most common variety of gỏi cuốn is the harmonious blend of pork tenderloin and shelled shrimp dunked in a bowl of nutty hoisin sauce or nước chấm.

Bánh Xèo

Origin: South and Central Vietnam

This French-inspired crepe is enjoyed on the savoury side. This crispy treat is traditionally made from rice flour and coconut milk is infused in turmeric for that yellowish glare.  The dense batter swirls to an even spread of the pan, then crackles on the hot pan and it sizzles (or xèo, as the locals say) the edges until it gradually golden. Slices of boiled pork, minced pork, bean sprouts, and shrimp are assembled and then folded similar to a crepe. Enjoy it fresh off the skillet!

Bánh Bèo

Origin: Hue, Central Vietnam

Firstly, recognise a good bánh bèo by identifying a dimple at the centre. This signifies a well-steamed batch of bite-sized steamed rice cakes that are delicate and chewy. Inside are a spoonful of creamy mung bean paste and toasted shrimps. After steaming, the edges are trimmed with either croutons or crunchy fried pork fat called tép mỡ.

Bánh Căn

Origin: Central Vietnam

The bite-sized savoury pancake is a combination of rice batter, a cracked quail egg, and green onions cooked over flame in an earthenware grill. You can relish in its traditional way of being served plain, or opt for shrimp or pork and dipped in a bowl of broth filled with green onions and a few floating meatballs to extra zest. 

Does a steamy bowl of noodles sound ravishing?

Phở

Origin: North and South Vietnam

What is a Vietnamese culinary journey without phở? Flat rice noodles are drenched with medium-rare slivers of beef or boiled chicken in a hearty beef stock of fragrant star anise, clove, and cinnamon. Try both the North and South variations of phở. Phở Hanoi has a clear broth and dressed only with a squeeze of lemon and slices of bird’s eye chilli, whereas Phở Nam has a darker broth with a bouquet of fresh herbs like bean sprouts, basil, and mint.

Bún Bò Huế

Origin: Hue, Central Vietnam 

The vibrant, citrusy red broth derives from hours of beef bones and lemongrass stalks simmered. Boiled vegetables are paired with tender beef shanks as well as a tofu-like sausage made of ham (chả lụa).

Mì Quảng

Origin: Quang Nam, Central Vietnam 

Part soup, part salad, mì quảng gracefully pulls off an identity crisis. A turmeric-infused broth made with heaps of peanut oil give off the yellow hue to the noodles. Enjoy it topped with shrimp, chicken, pork belly, and snakehead fish as well as a side of sliced banana flowers, Vietnamese coriander, basil and toasted sesame rice crackers (bánh tráng me).

Cao Lầu

Origin: Hội An, Central Vietnam

Fun fact: locals believe that authentic cao lầu uses the water found in the thousand-year-old Ba Le Well - and it’s rumoured to have magical properties. Thanks to its coastal trading port origins, cao lầu is a fusion of Japanese, Chinese and Vietnamese influences found in a bowl of noodles. Slices of Chinese barbecued pork are fanned over thick cao lầu noodles similar to Japanese udon swimming around a spice-laden broth and topped with fresh herbs and crushed pork cracklings. 

Bún Chả

Origin: Hanoi, North Vietnam

This speciality of Hanoi’s Old Quarter is a beloved dish among the locals, as well as President Obama and Anthony Bourdain in that one episode of “Anthony Bourdain: Parts Unknown”. Grilled and seasoned pork belly over hot charcoal is served over cold rice vermicelli, a mountain of fresh herbs and salad greens and minced pork in a bowl brimming with a fish sauce-based broth. Eat as the locals do by rotate between eating the noodles, the pork and the greens. 

A grain of rice

Cơm Gà Hội An

Origin: Hội An, Central Vietnam

Fresh ingredients from the countryside of Hội An assembled together presents this golden Vietnamese rendition of a classic chicken and rice meal. Tender chicken strips are shredded and mixed with flavoured fish sauce and onions. Moreover, the rice itself is turmeric-infused. The classic Hội An chicken rice is topped with a few leaves of Vietnamese coriander and hot mint to balance out the zesty chicken marinade and young eggs and a side of pickled shallots, radish, and herbs.

Cơm Tấm

Origin: South Vietnam

The Vietnamese create Cơm Tấm in multiple ways. After all, farmers in the past would eat the unsold fractured rice grains meanwhile, “broken” rice has become a staple for the everyday working-class citizen. The most popular, cơm tấm sườn nướng ốp la, comprises of fried egg paired with caramelised grilled pork chop and laid out on a bed of broken rice where a mixture of chilli, fish sauce and sugar, and a drizzle of green onion oil (nước chấm) are slathered. There’s more! A side of shredded pickled carrots and daikon, slices of cucumbers and tomatoes, and crushed fried pork rinds and shallots for garnish finally completes this dish. 

Sweet tooths, rejoice!

Chè

Origin: Central and North Vietnam

Indulge in the mesmerising chè in its hot or cold form. This sweet pudding or dessert soup is filled with jellied components, bananas, mangoes, and longan and is usually doused in coconut cream. Some variations include more fillings such as coconut shreds, crushed ice, and lotus seed. The three-coloured chè ba màu, or rainbow dessert, has red beans, mashed mung beans and pandan jelly, topped with crushed ice and coconut milk.

Xôi

Origin: Central and North Vietnam

Xôi remains as a comfort food dating back to thousands of years ago when the Vietnamese mostly ate glutinious rice instead. You can have a sweet or savoury version of xôi. Over 20 types of xôi ngọt (sweet variation) exist. If you spot the five-coloured xôi ngũ sắc, your senses are guaranteed to have an exhilarating ride of purple, green, red, yellow, and white pigments derived from natural plant extracts.