The Ultimate Vietnamese Street Food Guide: 30 Delicious Dishes
The Ultimate Vietnamese Street Food Guide: 30 Delicious Dishes
Vietnamese cuisine: what's good? Vietnamese street cuisine, from the noodle soup to the rolls, is terrific.
I've included the best Vietnamese food here.
1. Phở
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One of my favorite Vietnamese foods is Pho, so let's start there. You are missing out on something unique if you have yet to try it.
Imagine a hot bowl of rice noodles doused in a flavorful broth and topped with pieces of soft meat or chicken (or a vegetarian substitute if you choose) and a riot of fresh herbs. My salivary glands are tingling at the mere prospect!
The most common types of Pho are Pho Bo (beef) and Pho Ga (chicken). You can go right with both one; it all comes down to personal taste.
Be bold about trying out a few different Pho restaurants before settling on a go-to keep an eagle eye out for terminology like bò tái (sliced rare tenderloin) and bò chín (sliced well-done flank) while ordering Pho Bo (beef Pho). Finding the best Pho requires research on the many options.
2. Café Sữa Đá - Ice Coffee with Milk
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Café Sữa Đá, often known as Vietnamese iced coffee, is a popular drink in Vietnam. Vietnamese iced coffee is produced by mixing strong coffee with sweetened condensed milk and then pouring the mixture over ice.
A tiny metal drip filter called a Phin is traditionally used to brew the coffee, allowing water to slowly drip through the coffee grounds and producing a rich and fragrant brew.
When the coffee is done, it is poured over ice in a glass and finished with a dollop of sweetened condensed milk.
Combining the coffee's robust flavor and the condensed milk's smoothness is harmonious. The Cà Phê Sữa Đá variety is my go-to, as it includes coconut milk.
3. Bánh Xèo
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Bánh xèo, a popular Vietnamese meal, resembles a thin crepe or pancake and is known for its crisp outside and tender inside. The batter creates a sizzling sound when placed into a hot pan, which is where the term "bánh xèo" comes from.
Rice flour, turmeric, coconut milk, and water are combined to make the Bánh Xèo's crispy exterior. This is what gives the pancake its signature yellow hue and subtle coconut taste.
Yummy components, including boiling pork strips, shrimp, and crunchy bean sprouts line the inside. Wrapping a portion of Bánh Xèo in rice paper and enjoying it with lettuce, mint, cilantro, and pickled veggies is a popular way to eat this Vietnamese pancake. You may dip it in some "nuoc mam" (fish sauce) for more flavor.
You may also eat Bánh Xèo with your hands or chopsticks by slicing it into bite-sized pieces. Each mouthful features a satisfying contrast of sensations because of the mix of the crunchy coating and the liquid inside.
4. Bò Lá Lốt
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Do you know what Bò Lá Lốt lt is? If you haven't tried it before, you're missing out! Beef is barbecued and mixed with fragrant betel leaves to make Bò Lá Lốt.
Beef is wrapped in betel leaves and grilled after being mixed with lemongrass, garlic, fish sauce, and other spices. It produces a smoky, charred exterior and juicy, soft interior.
The smokiness from the grill and the fragrant spices make for a perfectly balanced dish that will leave you wanting more. You can make a delicious spring roll–like dish by wrapping grilled steak, fresh herbs, and veggies in rice paper.
5. Bún Đậu Mắm Tôm
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Bún đậu mắm tôm is a unique dish in Vietnam. Rice vermicelli, fried tofu, sliced pig belly, fried fish cake from Hanoi, and fresh herbs make up this tasty meal.
Bún đậu mắm tôm's signature ingredient is a shrimp paste called "Mắm tôm". But don't be put off because shrimp paste has a pungent odor and an acquired taste. Fish sauce is usually available on the side if you choose.
6. Gỏi Cuốn
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Spring rolls, or Gỏi Cuốn, are a summertime staple that is both tasty and refreshing. Rice paper rolls are served with a dipping sauce filled with beef, shrimp, vermicelli, lettuce, and herbs.
Nuoc mam (fish sauce) or Hoisin sauce, with some chile slices and toasted peanuts, is my preferred accompaniment to a plate of Gỏi Cuốn. I'm telling you, it's a match made in the kitchen!
7. Chả Giò
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Chả Giò or Vietnamese fried spring rolls, are a crunchy delight you won't miss. Rice paper encases a filling of meat, veggies, and aromatic spices before being deep-fried.
The result? A crunchy and delicious munchie that will have you wanting more. You may have it before, after, or as a quick bite on the run.
To make your own tasty lettuce wraps, it is sometimes served with a dish of fresh lettuce, herbs, and rice vermicelli.
Vietnamese dipping sauces like Nước Mắm are acidic and somewhat sweet, which go wonderfully with this dish.
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8. Cơm Tấm
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Cơm tấm (Southern Rice Dish), a famous street food dish in Vietnam, will make your stomach dance happily. This simple yet wonderful dish comprises broken rice, grilled pork, and delectable condiments.
Let's kick things off with the broken rice, shall we? This unusual rice is shorter and thicker than typical grains. Broken grains have a unique feel and are better at soaking up flavors.
The grilled pork is up next. Fish sauce, garlic, lemongrass, and a touch of sugar are common ingredients in the pork marinade. Your taste senses will be doing a happy dance after experiencing this delectable combination of tastes.
However, that's not all! Cơm tấm is served with a wide variety of condiments and toppings. A fried egg, slices of cucumber, pickled carrot and daikon, mint and cilantro, and other fresh herbs.
The grilled pork and rice are already rather flavorful, so these ingredients help tone down the intensity.
Fish sauce or any savory dipping sauce would be a great addition to take this meal to the next level. Fish sauce, lime juice, sugar, garlic, and chile come together to create a sauce that enhances the existing tastes and serves as a unifying force.
9. Hủ Tiếu
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One of my favorite inexpensive Vietnamese meals is Hủ Tiếu.
The broth is aromatic, the pork is tender, the minced meat is flavorful, the noodles are smooth, and there is a sprinkling of crunchy fried onions. The harmonious combination of tastes will have you reaching for more.
Saigonese people love (and eat) Hủ Tiếu more than anything else. You may get this tasty snack at any street vendors or quaint cafes, so keep your eyes out!
Believe me when I say that you will want to take advantage of the locals' favorite place to have breakfast or supper!
For those who like to eat on the edge, here's some advice: be bold and try new versions of Hủ Tiếu. You may experiment with unique toppings, such as crab or squid.
Thanks to these enhancements, the meal takes on an entirely new level, which imparts a delicious fishy taste.
Don't forget to try Hủ Tiếu Nam Vang, a Cambodian spin on this classic meal.
10. Xôi
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Vietnamese sticky rice, or xôi, is a culinary jewel that exemplifies the country's attention to detail. Xôi's base is glutinous rice, soaked, cooked, then seasoned with various aromatics and spices.
Layers of taste and texture can be found in every mouthful of Xôi, thanks to the many toppings and fillings. You may discover regional adaptations of the national dish Xôi all around Vietnam.
There is an Xôi flavor combination for everyone, from savory alternatives like Xôi Xéo with mung bean paste and fried shallots to sweet treats like Xôi Vò with coconut and sesame.
Sticky chicken rice, or Xôi gà, is my favorite type of Xôi. Sticky rice topped with succulent chicken and an aromatic spice blend makes for a delicious meal.
Other varieties of Xôi include:
- The red Xôi Gà.
- The peanut-studded Xôi vò
- The green bean-studded Xôi Đậu xanh.
Plus, Xôi is versatile enough to be eaten at any time of day, whether as a filling breakfast, a substantial lunch, or a pleasant snack.
Whether you want your Xôi wrapped in a banana leaf for a portable snack or on a plate, it's sure to be a visual and gustatory pleasure.
11. Mì Quảng
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This delectable noodle dish known as Mi Quang is one of the top 15 best local dishes in Da Nang.
The noodles' chewy, soft texture comes from the finely grated rice flour they're produced using. Trim pork, shrimp, and crisp veggies are the classic toppings.
Chicken, steak, crab, and frog are all good options for the more daring diner. The broth is what sets Mi Quang apart. It contains less savory broth than other Vietnamese noodle soups, which highlights the other components.
We've sprinkled on some toasted peanuts, parsley, chopped green onions, herbs, and red peppers for extra texture and flavor.
While in Da Nang, Vietnam, I stopped at a local restaurant to test the Mi Quang. The symphony of tastes and textures was heavenly.
The subtle rice noodles, juicy pork, sweet shrimp, and crisp veggies sang together in perfect harmony in every mouthful. The flavors blended beautifully because of the mild heat that the red peppers added.
12. Bún Thịt Nướng
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Grilled beef, fresh herbs, rice noodles, and a savory sauce make up the staple ingredients of classic Vietnamese cuisine. The dish's vivid taste, diverse textures, and colorful presentation all perfectly indicate Vietnamese cooking.
Tender and juicy grilled beef is the foundation of the typically marinated meat in various flavors, including lemongrass, garlic, soy sauce, and fish sauce. The grilled pork adds complexity to the meal with its smoky and caramelized taste.
Fresh herbs and veggies are abundant alongside the rice noodles and grilled meat. Common ingredients include fresh lettuce, mint leaves, cilantro, pickled carrots, and daikon radishes.
These components are a welcome contrast to the dish's delicate beef and silky noodles and a welcome source of refreshing contrast.
The savory dressing may be drizzled over the meal to bring all the components together. This dressing's balanced and tangy taste profile results from the careful blending of fish sauce, lime juice, sugar, garlic, and chile.
13. Bún chả
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One of my favorite Hanoian meals is Bun Cha. When I'm in the nation's capital, I never miss the chance to have it (or have it again).
The foundation of bn ch is grilled pork; the principal ingredient is rice vermicelli noodles. The pork has a savory, somewhat sweet flavor thanks to the fragrant herbs and spices marinade.
It's typically served with pickled vegetables like carrots and radishes and a platter of fresh herbs like lettuce, mint, and perilla leaves. These colorful additions cut through the heaviness of the meat with their crispness and brightness.
Wrapping some grilled pork in lettuce or perilla leaves and dipping it into a broth flavored with fish sauce is the traditional way to eat Bun Cha.
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14. Bún bò Huế
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The central Vietnamese city of Hue is the inspiration for the beautiful and authentic cuisine known as Bún Bò Huế. Bún Bò Huế is more than just "beef vermicelli," despite the name.
Bún Bò Huế includes pig belly, boiling pork leg, crab meatballs, beef balls, and rice vermicelli noodles and beef. Each forkful of this meal will be a pleasant surprise because of the different meats used.
The essence of Bún Bò Huế is the broth. The sweetness, saltiness, spiciness, and tanginess all work together harmoniously.
Chili peppers provide the fire, while tamarind, or fermented shrimp paste, contributes to the sourness. The meat's essence enhances the meaty broth's flavor, giving it a rich and delicious taste.
A dish of fresh bean sprouts, basil leaves, sliced banana blooms, lemon wedges, and sliced chilies will be served beside the bowl of Bún Bò Huế.
These fixings allow you to put your own spin on the dish by adding a blast of brightness and flavor. Vegetables with various textures and hues visually interest the substantial noodles and savory broth.
15. Bún Riêu
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While there are several options, the most well-liked is Bún riêu cua (with crab). The finely chopped crab flesh adds a subtle sweetness and a tinge of saltiness to the broth.
It adds a tangy flavor to the soup's foundation when combined with fresh tomatoes. For example, varieties made with fish or shellfish give even more taste and textural variety.
The cook typically adds things like fried tofu and hog leg or pork to the soup to make it more flavorful. Adding these components balances the dish's mild crab and tomato tastes.
Fresh vegetables, such as rau mung (morning glory), and herbs like cilantro and mint are often served alongside bn riêu. These herbs provide a welcome burst of brightness to the otherwise dark and hearty soup.
16. Bánh mì
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Indeed, Bánh Mì is not unfamiliar to you. This French and Vietnamese fusion has made this Vietnamese sandwich renowned.
Bánh Mì is a popular choice for a quick and enjoyable supper since it is tasty and portable.
Bánh Mì uses a special baguette that is airy and crunchy on the outside. It works wonderfully as a container for all the tasty ingredients.
The meats included might range from grilled pig and chicken to Vietnamese cold cuts and even tofu for vegans. Some recipes include fish cake, while others substitute grilled chicken or tinned fish.
Not only that, though. The unique flavor of Bánh Mì comes from its fillings. Pickled carrots and daikon radishes offer crunch, while fresh herbs like cilantro and mint bring brightness. Cucumber and jalapeno pepper slices give the sandwich a refreshingly chill bite and a fiery kick.
Not to mention the flavor-boosting savory and umami-rich spreads like mayonnaise and pâté. The perfect balance of textures and tastes can be found in every bite of a Bánh Mì. It's like a symphony on your tongue, with the crunch of the bread, the meat's softness, the freshness of the herbs, and the tang of the pickles.
17. Bánh Canh
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Bánh Canh is a traditional Vietnamese noodle soup that will satisfy your appetite for something hearty and comforting.
The dish's highlight is the thick and chewy noodles, which are a product of a blend of rice flour and tapioca flour. These noodles are fantastic in absorbing the broth's taste, making each bite rich with umami.
The broth used to cook the soup is often flavorful and fragrant, having been cooked with various components, including pig bones, fish, or chicken.
Fish balls, shrimp, pig, crab meat with lots of Vietnamese taste, and other garnishes and meats are only some of the options for Bánh Canh.
You may adjust the flavor to your desire with the help of toppings like fresh herbs, lime wedges, and chile.
18. Bánh Cuốn
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Traditional Vietnamese Bánh Cuốn is stuffed with a flavorful blend of ground pork, wood ear mushrooms, and dried onions and served in a bed of steaming rice.
The rice rolls are so light and airy that you can see right through them, and they have a delightfully soft and chewy texture.
A rice batter is put onto a cloth-lined steamer to produce Bánh Cuốn. The batter is cooked into a thin sheet by the steam, and the filling is folded up within. Traditional fillings for the rolls include sliced cucumber, fresh herbs, and Chả Lụa - Vietnamese pig sausage.
To eat Bánh Cuốn, wrap a piece of the rice roll in lettuce or mustard greens, add some herbs and a slice of chili, and enjoy. Fish sauce, vinegar, sugar, and garlic form the base of an excellent dipping sauce.
A perfect harmony of tastes and textures is achieved by combining the somewhat sticky rice roll with the savory filling and the crisp freshness of the greens.
19. Bánh Tráng Thịt Heo
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Bánh Tráng Thịt Heo is a popular meal that uses rice paper, which is essential to Vietnamese cuisine.
There's a great harmony between the pork's richness, the crunch of the veggies, and the smoothness of the rice paper.
Bánh tráng serves as the dish's foundation. Thin sheets of rice paper are made by grinding rice into a powder. In order to achieve its characteristic translucence and pliability, these sheets are sun-dried, thus the term "rice paper frost."
The meal is eaten by wrapping thin slices of pork in rice paper. Freshen it up and give it some crunch by tossing in some lettuce, chives, guava leaves, and basil.
I tried some delicious bánh tráng during my time in Tay Ninh. The boiled pork was tender and tasty, and the rice paper wrapper was light and airy. The mix of crisp veggies brightened each bite.
20. Bánh Khọt
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Vung Tau, a seaside city in Vietnam, is the birthplace of the delectable cuisine Bánh Khọt. Rice flour, coconut milk, and turmeric make these little pancakes bright yellow and have a subtle coconut taste. The batter for bánh khọt is put into a tiny, round mold on a specific pan.
While the interior remains soft and creamy, the outside becomes crisp as the batter cooks. The shrimp on top of the pancakes is a great textural and taste contrast.
Wrap a Bánh Khọt pancake in a lettuce leaf with herbs like perilla and papaya fiber for a delicious meal. This makes every mouthful crispier and more refreshing.
A dipping sauce of fish sauce, sugar, lime juice, and chili is commonly served alongside the pancakes to cut through the heaviness of the batter.
21. Bánh Bèo
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The form of Bánh Bèo, a traditional meal from Central Vietnam, is meant to evoke the leaves of a water fern, thus the dish's name.
It's a steamed rice cake that's fluffy, light, and almost see-through in texture.
Toppings of ground shrimp, crispy pig skin, scallions, and fried shallots are commonly used, and the rice cakes are traditionally served in individual porcelain bowls.
The Bánh Bèo is typically served with a sweet, salty dipping sauce prepared from fish sauce, sugar, lime juice, and chilies. If you want to sample Bánh bèo, dip a piece of the rice cake into the sauce and eat it that way.
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22. Bánh Bột Lọc
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Bánh Bột Lọc is another Hue specialty, is a delicious and inexpensive Vietnamese street meal. These chewy and tasty little dumplings are made transparent with tapioca powder. They are stuffed with shrimp.
Tapioca flour and water are combined to form a smooth and elastic dough in the preparation of Bánh Bột Lọc. Next, the dough is divided into pieces, shaped into balls, and flattened into discs.
Each dough circle has shrimp added in the middle before being folded and sealed to form a dumpling. Next, you steam the dumplings until they are transparent and somewhat sticky.
Serve Bánh Bột Lọc with a dipping sauce of fish sauce, sugar, lime juice, garlic, and chile, and top with crispy fried shallots.
23. Bánh Bao
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Vietnamese Steamed Buns, or Bánh Bao, is a Chinese cuisine that has won Vietnamese foodies' hearts.
Steamed to perfection, these pillowy buns are stuffed with a flavorful filling that will take your tastebuds on a journey.
Ground pork, onions, mushrooms, and other flavorful fillings are staples in traditional Bánh Bao.
The filling is seasoned with a tasty and aromatic combination of soy, fish, and spices. After being shaped, the buns are steamed until they are fluffy and have a slight crunch.
It's famous for a speedy morning meal or a hearty midday pick-me-up. One of the best ways to sample Vietnamese food is by biting into a Bánh Bao, with its soft skin and luscious inside.
24. Bột Chiên
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Vietnamese Fried Rice Flour Cake, or Bột Chiên, is a famous street meal with a crispy surface and a soft, chewy inside.
To make Bột Chiên, a rice flour batter is cut into cubes and fried until they are golden and crispy. Eggs, green onions, bean sprouts, and sometimes pork are just a few of the stir-fried items to create this meal.
The result is a delicious balance of crunchy and delicate textures and savory and somewhat sweet tastes.
25. Bánh Tráng Nướng
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Crispy and savory grilled rice paper (Bánh Tráng Nướng) is a popular street food snack in Vietnam. As an alternative moniker, "Vietnamese Pizza" is also commonly used.
With Bánh Tráng Nướng, you start with a sheet of thin rice paper and fill it with a variety of ingredients like minced pork, dried shrimp, scallions, and even quail eggs or fried onions.
The rice paper is prepared by meticulously stacking the toppings in an attractive pattern, after which it is grilled over an open flame to crisp the edges and combine the tastes.
The result is a tantalizing taste combination of smoke, salt, and sweetness that will leave you wanting more.
This delicious street fare is sold at prominent food stands and in crowded night markets around Vietnam. One of the best parts of this gastronomic journey is witnessing the professional sellers make Bánh Tráng Nướng right in front of your eyes.
26. Nem Nướng
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Nem Nướng, or grilled pork skewers in Vietnamese, is a popular and tasty street snack. The meal is ground pork that has been marinated and then rolled around a stalk of lemongrass before being grilled.
Rice vermicelli, fresh herbs, lettuce, pickled vegetables, and a dipping sauce are common accompaniments to the grilled pork skewers.
Wrap the pork skewers and other toppings in rice paper to make your own Nem and spring rolls, and prepare for an array of flavors and textures in every mouthful.
27. Chè
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Chè, a traditional Vietnamese delicacy, may be found in several tastes and presentations. Beans, fruits, coconut milk, and jelly are standard components, and it can be served either hot or cold.
Sweet corn pudding, three-color dessert, and mung bean sweet soup are just a few examples of the many types of Chè. Unique in flavor and texture, these desserts are a welcome change of pace at the meal's conclusion.
28. Sữa Chua Nếp Cẩm
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Vietnamese dish Sữa Chua Nếp Cẩm combines purple sticky rice, white rice, and yogurt. The purple rice becomes a smooth and sugary dessert when combined with yogurt.
Coconut milk and toasted sesame seeds are typical toppings for this chilled treat. Unique and tasty flavor is achieved by combining many rice varieties with the tanginess of yogurt.
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Final words
You may satiate your hunger at a variety of restaurants or at one of the many food stands found around the city.
Vietnamese street cuisine is a culinary masterpiece because of its use of high-quality ingredients, bold tastes, and deep cultural roots.
