In Vietnam nothing is better than a big bowl of Phở, but why stop there when so much more is on offer. Here is a list of 17 must try Vietnamese foods!
When you think of Vietnamese food it's so easy to envisage the globally trending Phở (pronounced fuh) but this wonderful country brings so much more than just one dish to the table. A budget friendly country that has been through numerous wars and revolutions which have shaped the fresh and thriving cuisine that it is today. From hardships the Vietnamese people became more resourceful, making the most of what they have from agriculture, rivers, seas and the deep jungle. Their approach to cooking has duly developed into creating recipes that have established clean flavours, bold combinations and diversity. With the countless healthy and delicious options it is time to open your eyes and your mouths to the different delectable dishes of Vietnam. It can be a bit confusing to navigate through the limitless street stalls, walking vendors and restaurants so here is a list of my 17 must try foods.
17. Tôm Kho Thơm - Braised Prawns with Pineapple
A dish best found in the central coastal regions in towns such as Da Nang. Slowly braised in a clay pot the shrimps are soft and supple which is complemented with pieces of sweet and crunchy pineapple, all served in a spicy savoury broth. With so many fruits available it makes sense that some of them made it into hot pots, curries and broths. This sweet and tangy dish is perfect to have on a hot day! If visiting Da Nang try it at Chuyện Nàng Dâu Vietnamese Restaurant.
16. Tom Chiến Sa - Lemongrass prawns
Lemongrass is a staple to any south east Asian kitchen, with its citrus flavour and aromatic odour it is difficult not to love this clean and flavoured herb. Here the prawns are cooked and steeped in a sauce with flavours of lemongrass (duh!), chilli, fish sauce, garlic, ginger and spring onions which are divine served with steamed rice. With its contrasting colours and clean flavours this is going to keep you coming back for more.
15. Bạch Tuộc Nướng Sa Tế - Satay Grilled Octopus
Simple and delicious. Best found on the Min An island in the city of Hoi An, think small street vendors armed with nothing but a charcoal grill and fresh baby octopus! Cooked to perfection, soft and meaty with crispy charred tentacles, the lady in the picture above delivered the best octopus I have ever eaten. Don't be put off by the vendors selling scorpions, frogs and other daring delights! There is no website or location listed on google maps but head to the east of the small island down Nguyễn Phúc Chu street.
14. Bánh Xèo - Savoury Pancake
America has pancakes, France has crepes and Japan has Okonomiyaki, yet in Vietnam they have Bánh xèo. Known as sizzle-cakes the Vietnamese transform the humble pancake into a crisp and savoury filled pan-wich! With a magnitude of recipes to get the perfect sizzle recipes are typically made from a batter of rice flour, turmeric and coconut with a range of fillings from pork to shrimps to beansprouts. A bit like gravy in England, there is huge regional variation when it comes trying these pan-wiches; in the central regions it's thicker and small in size, wrapped in rice paper or lettuce leaves and dipped in peanut sauce, in the south (like the one in the picture) the bigger and crispier the better. If in Hanoi, try this at Blue Butterfly Restaurant.
13. Gỏi cuốn - Fresh Spring Rolls
These fresh spring rolls epitomise healthy eating, with bright colours and natural flavours eating well doesn't have to be boring. Packed with aromatic herbs, crunchy vegetables, noodles and meaty proteins which bring these little tasty rolls together in fresh rice paper. A roll with many masks in the south they are known as gỏi cuốn, the north nem cuốn and in the central Viet cơm cuộn. These can also be fried (known as nem rán) changing the outer rice paper into a crispy and flaky texture. All varieties are served with at least one dipping sauce of for example a sweet fish sauce or peanut sauce.
12. Mì Quảng - Noodle dish
A meal of occasions, be it birthday, anniversary, funeral or new years this dish is a family favourite. Originating from the central Quang Nam province and now found all over the country it is best eaten in Hoi An. Made with yellow rice noodles, fresh herbs, shredded banana flower, proteins (pork and shrimp) and an intense broth. Toppings can vary but generally included are sliced chillies and sesame crackers with crumbled pork rinds which give this dish its spicy zing, umami flavour and crispy crunchy texture. If in Hoi An try it at Vy's Restaurant.
11. Nom đu đủ - Beef and Papaya Salad
Now generally speaking when papaya is on the menu I think of the orange/pink sweet fleshy fruit however in Asia the unripe papaya with its white firm flesh and mild flavour is quite the opposite. A cross between celeriac and radish this is best cut into tiny strips and worked into salads, pickled or added to soups. Pieces of beef, salty peanuts, aromatic herbs and a tangy sesame dressing are brought together with the slices of papaya which make this a refreshing salad for sweltering evenings.
10. Nem lụi - Lemongrass Pork Skewers Roll Set
Almost a deconstructed spring roll what sets this apart is the pork meat wrapped around lemongrass which gives this its unique flavour. Half the fun is making the rolls with fresh servings of vegetables, noodles, rice paper, herbs and dipping sauce. Origins of these scrumptious sticks belong in Hue which is where it is best eaten, yet if you are not dropping by Hue anytime soon it can be found all over Vietnam. This fragrant savoury platter is an unmissable must during your visit.
9. Cao lầu - Noodles with Meat
Hoi An is where this bowl of unbelievable noods can be discovered! Influenced by Japanese noodle traders of the 1700's this is a combination of smokey, savoury and fresh flavours with contrasting textures. Using lye water the noodles are soaked giving them a unique springy texture and colour which sets this meal apart from similar such noodle dishes like Mi Quang (above). In addition to noodles expect a selection of greens, char sui or shredded pork (occasionally swapped for prawns), bean sprouts and a small amount of broth. The finishing touches are chillies, lime and deep fried noodle squares which give this dish an extra crunch. Try the back street vendors in Hoi An for an authentic experience.
8. Đậu phụ sốt cà chua / nhoi thit - Tomato Tofu / with minced pork
A hearty bowl of deep fried tofu served in a rich tomato sauce is a proper comfort food that's to die for. There are two versions; for vegetarians it is simply tofu and tomato sauce (check there is no fish sauce used) and for meat enthusiasts an extra helping of pork mince is added. The tofu has a crispy outside and a soft sponge on the inside while the tomato sauce is sweet and tangy. This is simple and easy to make but doesn't discredit just how scrumptious it tastes.
7. Bún chả - Vietnamese Pork Meatballs
Known as Vietnamese meatballs, in true Vietnam style this dish hosts an array of flavours; sweet, sour, and salty, textures are crunchy, chewy and soft with a fragrant and savoury aroma. The pork balls are barbecued to perfection, served in a sweet and tangy liquor with crunchy vegetables, soft noodles and aromatic herbs. With famous fans such as Barack Obama (who once ate this very dish on a presidential visit to Hanoi) this is a must try dish and best eaten in Hanoi where it is believed to have been created.
6. Nộm hoa chuối - Banana Blossom Salad
In the west we don't really see banana blossom every day let alone getting the opportunity to eat it so when the option to order it comes along, especially on a hot day, it is a must try. With its super refreshing taste and crunchy texture it makes a perfect ingredient for salad. This banana blossom salad provides a contrast of textures and unique tastes, usually made with other crunchy vegetables such as carrot, white papaya, bean sprouts, salty peanuts, fragrant herbs (coriander, mint) and pieces of chicken which is brought together by a tangy sweet sauce. Variations occasionally include fruit such as mango or grapefruit. Fruity, crunchy and refreshing this vibrant and healthy dish really is worth writing home about.
5. Chim Cút Chiên Bơ - Deep Fried Quail
If you like Peking duck then you will love this snack equivalent of deep fried butter quail. Made from quail quarters or sometimes whole that is marinated with soy sauce, honey or sugar, five spice, garlic, salt and pepper it is then deep fried until perfectly golden and crisp on the outside with soft meat on the inside and a delicious buttery aroma. Served with mint leaves, chillies, lime, salt and pepper, and occasionally crispy bread. The best way to enjoy this snack is in the old quarter of Hanoi, down beer street, whilst drinking a cold beer and chatting with friends.
4. Cà Tím Xào - Stir fried Aubergines
There is something about frying this spongy vegetable that transforms it into an incredibly flavourful and delicious dish. Aubergine can be the marmite of vegetables, you either love it because it has been cooked well or you hate it because it hasn't been cooked properly. When cooked to perfection it has so much to lend in terms of texture, soft and supple and with its absorbent ability it works well with sauces as it really soaks up flavours. This is great when initially charred to get crispy outer skin then fried and cooked in a Vietnamese sauce made from the umami laden fish sauce, sugar, garlic, and chillies. Topped with chopped spring onions and finely diced garlic and ginger its meaty soft texture combined with savoury sauce and pungent toppings is truly a celebration of the aubergine and brings the best of this vegetable to the table.
3. Bánh mì - Anything goes baguette
Move over BLT there's a new sandwich in town, say hello to bánh mì! This crispy, crunchy and aromatic baguette makes the very best of sandwiches look humdrum. Literally meaning baguette in Vietnamese, when it comes to eating this pretty much anything goes as long as the flavour fundamentals are followed. These are a fusion of Vietnamese meats and vegetables, for example; cooked pork, pickled carrot, cucumber, coriander, and pâté. This being said, each vendor has its own recipe and multiple flavour combinations with no one bánh mì being the same. In Vietnam this is typically eaten for breakfast or lunch and costs less than an average cup of coffee in the Western world. This sweet and tangy sandwich is filling, flavourful and will liven up your lunch time. To eat some of the best bánh mì Vietnam has to offer then try the original barbecue pork with pate at Bánh Mì 25 in Hanoi.
If you want to learn how to make bánh mì then click here
2. Vietnamese BBQ
When charcoal, fire, meat and aromatics combine forces expect some of the tastiest BBQ in the lands. Equally delectable and different to Korean BBQ which is known for its lip smacking spices, eating BBQ in Vietnam uses amazing marinades utilising sweet, sour and salty umami flavours that when cooked over coals generates a maillard reaction that takes the meaty morsels to a whole other level. Expect to experience mini coal barbecues where a selection of meats and fish can be cooked at the table from the ordinary pork, prawns and beef to the more exotic such as eel. For an authentic BBQ experience try the Lac Canh restaurant in Nha Trang.
1. Ba Chỉ Rim Tôm- Pork Belly and Prawn Caramelised Clay Pot
Everything tastes better caramelised, especially where pork is concerned. Braised caramelised pork belly and prawns is the perfect savoury/sweet combination. Cooked in a clay pot this technique harmonises flavours, locks in moisture and brings more complexity to the dish. Braised for hours, caramelisation occurs due to the loss of water and breakdown of sugars which penetrates the meat giving a melt in the mouth texture with exquisitely crispy fat. The prawns give a subtle sweetness which are succulent and soft and both are delicious when brought together with the piquant sweetness of the sauce which in true Vietnamese fashion uses generous helpings of fish sauce, stock or stock powder, sugar, pepper, garlic and shallots. It can be found all over Vietnam, from the north to the south, large cities to small villages and from mountains to beaches, and I can see why, its popularity stems from being an impeccably balanced must try favourite.
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