Beyond Pho and Banh Mi: 29 Must-Eat Vietnamese Dishes

Banh beo

For those who enjoy the sticky and chewy textures of mochi, banh beo might just be the savory rice cake you’ve been waiting for. These miniature discs have dimples in the center that are filled with ingredients such as dried baby shrimp, scallions, and fried shallots. Top them off with fish sauce and you’ve got yourself a satisfying snack.

Banh bao

If you’ve ever had Chinese dai bao, then banh bao will be instantly recognizable. These large steamed buns frequently sold by street vendors are filled with minced meat, a quail egg, Chinese sausage, and vegetables. They’re great for breakfast or when you’re on the move.

Chao

Rice porridge is an omnipresent dish in Asian cuisine. Pick from a number of different toppings to spruce it up, but if your stomach is feeling a little uneasy, order a plain bowl to help settle it down.

Com tam

Also know as broken rice, these fractured grains are eaten with your preferred protein. Grilled pork, prawns, or beef sit alongside accompaniments such as fresh and pickled vegetables, an over-easy egg, crispy spring rolls, and thinly shredded pork skin. Pour a healthy dose of fish sauce over the plate and you’ve got yourself a superb meal.

Mi xao mem

The Chinese influence is really noticeable in this stir-fried egg noodle dish. Cooked in soy sauce and oyster sauce with a mix of vegetables and choice of protein, it certainly isn’t the most bizarre thing on the menu, but it’s a good starter for anyone who wants to ease their way into unfamiliar territory.

Ga tan

If you’re looking for a chicken soup to cure all ailments (okay, we might be exaggerating, but it is said to have medicinal value) then ga tan is just the tonic you need. Chunks of chicken are stewed with a variety of vegetables and herbs, giving the broth a dark hue that admittedly is not the most appealing color when it comes to food, but it’ll surely warm you up from the inside out. This is a popular Hanoi street food dish and can be found everywhere throughout the city.

Hu tieu

Another popular noodle dish, particularly in southern Vietnam, hu tieu has a number of variations that can be either served in a broth made from pork bones or dry with sauce. It’s most frequently served with tapioca noodles, but some shops may use rice or egg noodles. Toppings include pork, beef, chicken, and seafood, along with a mix of herbs and vegetables.

Xoi

While sticky rice in most cuisines acts as a side dish, the Vietnamese version is a meal in itself and can be either savory or sweet. For the former, expect ingredients like roasted peanuts, shredded meat, fried onions, or mung bean, while the latter is often served plain or with coconut and sugar. And don’t be surprised if it comes out in bright hues, especially in the northern region where xoi ngu sac (five-colored sticky rice) is cooked with herbs and the various pigments symbolize five elements: land, wood, fire, water, and metal.

Bot Chien

Inspired by a Chaozhou snack, bot chien are pan-fried rice cakes with a thin layer of egg. These savory and chewy bites are usually topped with fresh scallions and are served with a tangy soy sauce. It’s a popular street food and you’ll often find them in the evenings at many stalls.

Lau

Family-style dining is an inherent part of Asian culture and one of the best ways to partake in a joyous gathering is over lau. The Vietnamese take on hot pot often features a sweet and sour broth that’s been seasoned with lime, lemongrass, tomatoes, chili, and aromatics. A cornucopia of raw ingredients like thinly sliced meat, vegetables, seafood, tofu, and noodles are cooked in the bubbling cauldron, then either eaten as is or dipped into a sauce of your choosing.

Bo ne

The Vietnamese version of steak and eggs, bo ne is a brunch favorite. Pulling some inspiration from the French, the marinated steak is cooked with tomatoes, onions, eggs, and pâté on a sizzling cast iron skillet with butter. The dish is often served with a toasted baguette, which you can either use to build a sandwich or to sop up all of the sauce in the pan.

Mi Quang

Originating from Quang Nam province, this dish uses flat rice noodles that have been dyed with turmeric and is served with just a touch of concentrated pork and shrimp broth. It’s then topped off with a variety of protein, but most typically pork and shrimp, along with a mix of herbs and something crunchy, usually in the form of either crushed roasted peanuts or toasted sesame rice crackers.

Bo kho

Inspired by Chinese braised beef stew, the Vietnamese version is even richer in aromatics. The broth, which is simmered for hours, has a thinner consistency and is made with lemongrass, star anise, cloves, cinnamon, onions, and garlic. Chunks of beef are seared prior to being finished off in the pot with carrots until both are fork-tender. To complete the dish, a toasted baguette is provided to help soak up the soup.