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21 must-try Vietnamese dishes
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If you’re planning a trip to Vietnam and wish to explore its culinary delights across all three regions, consider our 12-day Vietnam Food Journey. Expect a medley of ingredients such as shredded coconut, crushed ice, lotus seeds, beans, jellies, tapioca pearls, and rich coconut cream—all coming together in a sweet, refreshing treat. Each region of Vietnam boasts its own unique variations, but in Southern Vietnam, Che is a true textural delight. Often regarded as a best-kept culinary secret among Vietnamese dishes, Oc is more than just a dish; it’s a dining culture in itself. The top is usually sprinkled with dried shrimp (finely ground dried shrimp), crispy fried pork cracklings, green onions, and drizzled with Hue’s characteristic sweet and sour fish sauce. Made from rice flour, steamed in small individual bowls, it has a soft, smooth, and pristine white texture. A famous specialty of Phu Yen, tuna eyes are prepared into many attractive dishes such as tuna eyes braised with medicinal herbs (unique and nutritious), tuna salad, and tuna hot pot. Each bowl of bún bò Huế is a harmonious blend of crab cake, beef shank, pork trotters, and the characteristic spicy flavor of lemongrass and chili. Famous for its spicy and rich flavors, it often uses characteristic shrimp paste, fermented fish sauce, and fresh ingredients from the sea or mountains. Rice is made from glutinous rice, cooked and then pressed into pieces, then deep-fried until golden brown and crispy. These fresh rice paper rolls are scrumptious and filled with tasty grilled pork chunks that have been marinated in a sweet savory sauce, and some herbs are added before serving with a spicy sauce. They are filled with pig meat and moong beans and covered in a banana leaf. Steamed buns filled with a savory pork mixture, sometimes including quail eggs or mushrooms. It is a thinner version of the classic Pho rolled with stir fried beef, bean sprouts, and herbs in fresh rice noodle sheets. The meat is tenderized through marination and cooked on a grill to create a sumptuous meal common in the southern region of Vietnam. This dish, colloquially referred to as 'shaking beef,' presents bits of beef stir-fried with garlic and green onions. It is not only light but full of flavors making it one of the meals for the Vietnamese people. Chả lụa is a sausage made of ham paste that has a texture reminiscent of tofu. The dish is then slathered with nước chấm, a mixture of chilli, fish sauce and sugar, and a drizzle of green onion oil. While it's prepared in a number of ways, the most popular is cơm tấm sườn nướng ốp la. 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