7 Vietnamese dishes you have to try
By Evi Goossens, a travel journalist, certified tour guide, and photographer from The Netherlands. Updated November 2024
7 Vietnamese dishes you have to try!
Before coming to Vietnam, I had already heard from several people how delicious the food was there! And I have to say, it certainly did not disappoint!! Almost every day in Vietnam, I ate local food, and once out of Vietnam, I longed for the spring rolls and the delicious Mi Quang. Even while writing this blog, I was so often distracted because I kept getting hungry from the texts and pictures hahah. If you're going to Vietnam soon, these dishes should not be missed on your trip. Not only does Vietnam have a rich history but it also a rich cuisine that definitely needs to be discovered!!
HI THERE!
My name is Evi Goossens, I am a travel journalist, tour guide and photographer. Here to help you with the best travel tips and insights!
| TABLE OF CONTENTS
01 Pho
02 Spring Rolls
03 Bánh mì
04 Mi Quang
05 Bánh xèo
06 Gỏi cuốn
07 Cá kho tộ
01 Phở
Is one of Vietnam’s most iconic dishes. It is a type of noodle soup that is made with rich broth and slowly cooked with either beef or chicken. Spices such as cinnamon, cloves, coriander seed, and onion are added to enhance the flavor of the broth. Rice noodles are then added to the broth, which are soft-cooked and served together. The meat is an essential part of Phở. Traditional Phở is served with beef, which is more readily available in northern Vietnam. In southern Vietnam, Phở is commonly served with chicken, which is more affordable and accessible. Once the meat is cooked in the broth, fresh herbs such as mint, coriander, and Thai basil are added, along with lime wedges, sliced chili peppers, and bean sprouts.
02 Spring Rolls
are a popular Vietnamese dish that you shouldn’t miss out on when visiting Vietnam. Just the thought of them makes my mouth water!
The filling of spring rolls may vary but typically consists of minced pork, shrimp, and finely chopped vegetables, seasoned with spices such as garlic, shallots, fish sauce, and black pepper. Rice paper is used to wrap the mixture, instead of the wheat flour sheets used in Chinese spring rolls. The rice papers are first soaked in water to make them soft and flexible, allowing them to be filled and rolled up nicely. Once filled and rolled, the spring rolls are fried in a pan, rather than a deep fryer, which makes them slightly lighter and less greasy. Finally, the spring rolls are served with a dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili peppers.
TIP: The best spring rolls that I had during my trip to Vietnam were from this place https://maps.app.goo.gl/7ceazyyBFQkPehuw5
03 Bánh mì
This Vietnamese dish has its origins in the French colonial era in Vietnam. The word "bánh mì" actually just means "bread" in Vietnamese, but it specifically refers to Vietnamese baguettes. The history of bánh mì dates back to the 19th century when France colonized Vietnam. The French brought their baguettes and other bakery techniques to Vietnam. Vietnamese bakers began adding local ingredients and flavors to the French baguettes, leading to the creation of the iconic bánh mì sandwich as we know it today. As ingredients, we have of course the crispy baguette, often grilled pork or chicken, vegetables such as carrots, radishes, cucumber, and cilantro, and finally the sauce. This is made from mayonnaise, hoisin sauce, fish sauce, and Maggi sauce.
04 Mi Quang
One of the most delicious dishes I've eaten in Vietnam and still crave weekly is Mi Quang! This dish originates from Central Vietnam, around cities like Da Nang and Hoi An. It might seem a bit like Pho, but I can assure you it doesn't taste the same. Personally, I found Mi Quang much tastier than Pho 🤫
Mi Quang is made from flat, wide rice noodles, usually with a yellow hue due to the use of turmeric. The filling of Mi Quang can vary but typical ingredients include shrimp, pork, chicken, quail eggs, and sometimes even pork belly. The proteins are often marinated in herbs and spices before being grilled or fried. Unlike other noodle soups like Phở, Mi Quang is usually served with a small amount of broth or sauce, which coats the noodles and filling. This broth or sauce may be flavored with shrimp or pork broth and may sometimes contain coconut milk for a creamy texture. A distinctive flavor enhancer of Mi Quang is the herb paste, made from ingredients like lemongrass, shallots, garlic, and chili peppers, which gives the dish its unique taste and aroma.
TIP: Best Mi Quang in Hoi An https://maps.app.goo.gl/mo2YwDKWWCwVnbTJA
05 Bánh xèo
I first tried Bánh xèo in Phong Nha. I always thought it originated from this region, but actually, this dish comes from the Mekong Delta region in southern Vietnam. Nevertheless, Bánh xèo has become a beloved dish in Vietnam and is often enjoyed as street food or on special occasions. Its name translates literally to "Crispy Pancake" in Vietnamese. Indeed, it's a crispy, filled pancake made from a batter of rice flour, water, coconut milk, and turmeric. The batter is poured into a pan and then filled with strips of meat, shrimp, sliced onions, and bean sprouts. The pancake is cooked until it's crispy and golden brown on both sides. Bánh xèo is eaten by tearing off a piece of the pancake, along with some herbs and lettuce, and then dipping it in a sauce. You can also tear it and wrap it together in a rice paper wrap. However you eat it, it's incredibly flavorful and delicious! Definitely a dish to try in Vietnam!!
06 Gỏi cuốn
This dish, also known as 'fresh spring rolls,' is a healthier option compared to traditional fried spring rolls. Sometimes, you may have the opportunity to assemble and roll them yourself. In this case, you'll typically be provided with a variety of vegetables and fillings, along with rice paper and a delicious dipping sauce, as shown in the images. Common ingredients include cucumber, various types of lettuce, meat, mint, and cilantro. It's not always clearly indicated on menus, so be sure to ask the restaurant if they offer fresh spring rolls or fried spring rolls. I have made this mistake before. Therefore, it is worth confirming.
07 Cá kho tộ
The first time I had this dish was during a cooking class in Hoi An (Definitely recommended to take a cooking class here!). The main ingredient of this dish is catfish. To prepare Cá kho tộ, the catfish is first marinated in a mixture of fish sauce, sugar, garlic, and black pepper to flavor it. The marinated fish is then braised in a caramelized sauce made from caramelized sugar, fish sauce, and water or coconut water. Cá kho tộ is known for its complex but incredibly delicious flavors. The caramelized sauce adds a sweet and slightly smoky flavor to the dish, while the fish sauce provides a savory taste.