Canh bún is a classic Vietnamese noodle soup similar to bún riêu, featuring rice vermicelli served in a savory tomato-based broth enriched with crab paste, fried tofu, and fresh water spinach (rau muống). Adding garlic and at times, chili, enhances the flavor as a vegetable accompaniment. It is the type of dish that has mixed opinions from the people because of this dippings sauce, but is enjoyed by the people who like those strong flavors. Generally this preparation is also served along with meat filled deep fried spring rolls. Another popular Hanoi dish is bun cha which is made of rice vermicelli served with grilled minced meat pork alongside fresh herbs, pickled vegetables and a dipping sauce named nuoc cham.
Perfumed with fresh dill, chả cá is a uniquely northern delicacy from the capital contrasting in flavours, textures and colours. The peppery broth speckled with chopped green onions also has a noticeable sweetness to it, coming from the addition of rock sugar. Made from a combination of rice batter, a cracked quail egg and green onions cooked over flame in an earthenware grill, each bite is more satisfying than the last. The roll is either dunked in a bowl of nutty hoisin sauce or nước chấm. Encased within is a stack of leafy greens, mint, coriander, some form of protein and a stalk of garlic chive poking out from the snugly wrapped roll. This light and springy noodle dish from the Quang Nam province in Central Vietnam is street food. But in Hội An, this delicious duo is elevated using fresh ingredients from the countryside.
This Vietnamese sandwich features a crispy baguette filled with savory meats, pâté, fresh herbs, pickled vegetables, and flavorful sauces, creating an explosion of taste in every bite. A beloved breakfast dish for generations of Hanoians, Banh Cuon offers a delightful alternative to Pho. Mè xửng is closely tied to the tea-drinking culture of Huế, as its balanced sweetness and roasted sesame aroma pair naturally with light, fragrant teas.
Nước chấm is usually served as a dipping sauce alongside chả giò (spring rolls), bánh xèo (crispy pancakes), and various meat or seafood dishes, as well as noodles and soups.Expand Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or fresh herbs. Though it originated in Central Vietnam, more precisely the Quảng Nam Province, mì quảng is nowadays enjoyed throughout the country.Expand
Each region tells its own story through its characteristic dishes, from street food to banquets. Vietnamese cuisine is a delicate blend of flavors and colors, reflecting the diverse culture from North to South. Explore our Vietnam tour packages to combine these culinary stops with the country’s best scenery and culture.
The result is a thick, aromatic chili paste with a deep red color, balanced heat, a light smoky touch, and a pronounced umami profile, making it an ideal accompaniment to dishes such as cao lầu, bánh mì, noodle dishes, seafood, and various fried specialties. Despite its simple ingredient list, the sweet has a layered flavor combining toasted sesame, mild caramel notes, and a characteristic elasticity or crunch. The brand follows long-established methods typical of central Vietnam, where careful temperature control and slow cooking determine the final texture - either the soft, chewy dẻo style or the crisp giòn variant. Mè Xửng Thiên Hương is a traditional confectionery house from Huế, known for producing authentic mè xửng, a classic Vietnamese sweet made from malt syrup, sugar, and generous amounts of roasted sesame seeds. The brand represents a modern Vietnamese approach to agriculture, combining tradition, science, and sustainability, and is increasingly recognized both domestically and on the international market.Expand
Don't forget to try Banh Cuon, soft steamed rice rolls filled with delicious minced pork. Yes, Vietnamese cuisine has many rich and delicious vegetarian dishes, especially those made from fresh vegetables, tofu, and mushrooms, often prepared very creatively. With its rich color and distinctive aroma, this fish sauce is exquisitely made from fresh, delicious anchovies, offering a unique and rich flavor, making it an indispensable choice in many local dishes. This is a rustic dish, characteristic of the Central region, offering a refreshing taste from the river. Mèn mén has a distinctive nutty corn flavor, a light aroma, and a chewy texture. This sauce is made from vinegar, sugar, garlic, and chili, creating a harmonious flavor that stimulates the taste buds and is not at all cloying.
Sink your teeth into the crunchy crust and watch the warm roll give way to a whole scheme of textures. The southern iteration, phở Nam, has a murkier broth and is served with a bouquet of fresh herbs like bean sprouts, basil and mint. If you have a sensitive stomach, you might want to stick to cooked foods and avoid raw vegetables at smaller stalls.
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.

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