Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả giò are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce. Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.
Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time. The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. Today, the possibilities are virtually limitless - the sandwiches are stuffed with cold cuts, French butter, fresh mayonnaise, liver pâté, cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavor. The meat on the inside can be chicken, pork, beef, seafood, cold cuts, or pâtés, sausages, and terrines, but it is extremely important not to overstuff the sandwich. Most of the fillings and condiments are things that foreigners are unfamiliar with, and that just may be the secret to its popularity. With their cult-like following and savory Vietnamese fillings, these sandwiches have crossed the borders of their native country long ago, and banh mi shops are still popping up all over the world.
Pho is a noodle soup consisting of a clear, long-simmered bone broth, flat rice noodles, various herbs, and thinly sliced meat. The origins of this soup trace back to the early twentieth century in the Nam Dinh province and the city of Hanoi. Historical records indicate that the soup emerged during the French colonial period, blending local ingredients with foreign culinary techniques. French settlers popularized the consumption of beef, a meat previously used primarily for agricultural labor in the region. The availability of beef bones and scraps intersected with the culinary practices of Chinese immigrants who sold noodle soups from mobile street carts. The name itself likely derives from the French beef stew pot au feu, because both soups use the technique of charring onions and ginger to sweeten the broth, or from the Chinese word fen, which refers to flat rice noodles. A bowl of this soup relies entirely on the quality of its liquid base. Building this broth requires simmering beef knuckles, marrow bones, and oxtail for three to twelve hours. The slow-boiling process extracts collagen and marrow from the bones, thickening the liquid and creating a deep, savory foundation. Charred onions and charred ginger go directly into the simmering pot alongside a specific blend of toasted spices. Star anise, cinnamon sticks, black cardamom pods, cloves, coriander seeds, and fennel seeds infuse the liquid with a distinct aroma. Skimming the surface of the pot removes impurities and fat. This step keeps the final liquid translucent and clean. Flat rice noodles, known locally as banh pho, sit at the bottom of the serving bowl. Thin slices of raw beef, such as eye of round, flank, or fatty brisket, rest on top of these noodles. Pouring the boiling, spiced broth over the bowl instantly cooks the raw meat. Fresh herbs and aromatics go on top of the liquid to provide a sharp textural and flavor contrast to the rich stock. Regional variations dictate the exact flavor profile and presentation of the soup. The northern version, Pho Bac, features a savory, clear broth paired with wider noodles and minimal garnishes. People eating Pho Bac add only a squeeze of lime, a splash of vinegar, or a few slices of fresh chili to the bowl to maintain the pure flavor of the beef stock. The southern version, Pho Nam, incorporates a sweeter, bolder broth seasoned with more spices. A bowl of Pho Nam arrives with a large plate of fresh garnishes like Thai basil, mint, saw leaf coriander, crunchy bean sprouts, and lime wedges. People eating the southern style often mix dark, sweet hoisin sauce and salty fish sauce directly into the liquid. The 1954 partition of the region caused a massive migration of northern residents to the south. These migrants brought the soup with them and developed the sweeter, herb-heavy southern adaptation. The end of the regional conflict in 1975 sparked another wave of migration. This movement carried both soup styles across the globe. Today, street vendors and restaurants sell hot bowls from early morning until late at night, making it an everyday staple.
This Vietnamese dish combines marinated grilled pork, rice vermicelli noodles, and fresh leafy green vegetables and herbs. The ingredients are usually placed in a bowl and are then combined with nước chấm – a fish sauce that is typically enriched with lime or lemon juice, water, and sugar. Bún thịt nướng is usually associated with Southern Vietnam, and it is closely related to bún chả, which is regarded as a local specialty in Hanoi. Apart from its basic form, the dish has several regional varieties that may employ tofu or other types of meat and seafood.
Vietnamese chè dishes include any traditional sweet soup, beverage, pudding, or any other custard-like dessert that is made with a base of either water or coconut cream and served either hot or cold. Other ingredients for making chè include various jellies and fruits, beans and pulses, rice and grains, and even tubers and cereals. It is believed that chè desserts originated in the central region of Vietnam, but today they are widely available throughout the country and prepared in countless variations. Because of their hearty contents like beans and sticky rice, they are a popular snack item commonly sold in plastic cups at Vietnamese grocery stores, while one of the most popular chè varieties prepared at home is the so-called chè đậu trắng. This white bean and rice pudding flavored with coconut syrup is traditionally offered at Vietnamese family gatherings celebrating the first birthday of a baby.
Loosely translated as sizzling pancakes, bánh xèo is a famous Vietnamese dish that combines crunchy crêpes with a variety of savory ingredients. The distinctive Vietnamese element in these nourishing pancakes is rice flour, which is combined with water, turmeric, and coconut milk or coconut cream in order to create the thick yellow batter. Additional ingredients, most commonly scallions, bean sprouts, shrimps, and cubed pork or beef, are sautéed before the mixture is added to the pan. The pancake is pan-fried at a low temperature and gently folded in half, keeping the ingredients safely tucked inside the pancake. Bánh xèo is eaten everywhere in Vietnam, with slight regional differences in ingredients. Traditionally, it is served in a unique way, usually complemented with vegetables such as lettuce, carrots, and cucumbers, heavily seasoned with fresh cilantro, mint, and parsley. Famous nuoc cham sauce, made with fish sauce, lime juice, sugar, chopped chili peppers, and garlic is typically served alongside bánh xèo. The pancakes are always freshly prepared and are supposed to be torn in larger pieces, which are usually wrapped in lettuce or rice paper and eaten by hand. The dish is also a popular street food item in Cambodia and Thailand.
Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth. The origins of bò kho are still a mystery, although it is believed that the dish has many influences, from both the East and the West. In rural areas of Vietnam, the stew is usually much spicier than in urban areas. It is traditionally consumed for breakfast, garnished with chopped green onions, coriander, and onions.
Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex. It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. Regardless of the origin, the soup remains a delicious and inexpensive breakfast staple.
Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.
Often described as a porridge or a congee, cháo long is a Vietnamese dish that combines pork bone broth, rice, and various pork offal such as liver, kidney, spleen, intestines, or hearts. The dish is always served warm, with sliced offal and usually pieces of quẩy—deep-fried dough—as well as scallions and chili flakes, while bean sprouts, lime, fresh vegetables and herbs, fish sauce, and ginger are usually served on the side. Optionally, cubes of congealed blood can be added. Cháo long is a hearty, affordable dish that is enjoyed throughout the country.
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