72 Top Vietnamese Dishes and Foods to Cook at Home

Phở is a traditional Vietnamese soup that combines a savory broth with rice noodles, vegetables (like bean sprouts), herbs (such as cilantro, basil), and meat, typically beef or chicken.

Originating from Northern Vietnam in the early 20th century with French and Chinese influences, it has become a beloved dish both within the country and internationally.

The soup is known for its complex flavors, which are achieved through a careful balance of spices and fresh ingredients. Phở is often enjoyed as a main course and is a national dish in Vietnamese cuisine.

Bánh mì is a Vietnamese sandwich that is made using a baguette with a thin, crispy crust and a light, airy interior.

This sandwich is a fusion of Vietnamese and French culinary traditions, featuring a variety of fillings such as seasoned pork, pâté, pickled vegetables, fresh herbs, and spicy condiments.

Bánh Mì is celebrated for its blend of textures and flavors, combining savory, sweet, sour, and spicy elements in one bite.

Originating in the mid-20th century, it has become a staple street food in Vietnam and has gained popularity worldwide, especially in communities with a large Vietnamese diaspora.

Bún chả is a Vietnamese dish that features grilled pork served alongside rice vermicelli noodles, fresh herbs, and a flavorful dipping sauce.

Believed to have originated in Hanoi, the capital of Vietnam, this dish is a delightful combination of savory grilled pork, soft noodles, and the fresh, aromatic presence of herbs, all brought together with a tangy and slightly sweet sauce.

It’s a popular meal that captures the essence of Vietnamese cuisine with its balance of flavors and textures, typically enjoyed as a hearty lunch.

Gỏi cuốn, or Vietnamese fresh spring rolls, is a light and refreshing dish consisting of pork, shrimp, vegetables (such as lettuces, cucumber, and bean sprouts), rice vermicelli, and other ingredients wrapped in rice paper.

Unlike their fried counterparts, gỏi cuốn are not cooked after being assembled, preserving the crisp texture of the vegetables and the soft, pliable rice paper.

They are commonly accompanied by a variety of dipping sauces, including a peanut sauce or a fish sauce-based condiment known as nước chấm.

Gỏi cuốn are enjoyed as a popular appetizer or snack in Vietnam and have gained international popularity for their delightful combination of textures and flavors.

Bún bò Huế is a spicy and aromatic Vietnamese soup that hails from the city of Huế in Central Vietnam. This dish is known for its distinctive balance of spicy, sour, sweet, and salty flavors, primarily derived from lemongrass, fermented shrimp sauce, and chili oil.

It features thick rice vermicelli noodles and is typically served with slices of beef shank, oxtail, and sometimes pork knuckles. Accompaniments often include lime wedges, fresh herbs, and thinly sliced banana blossom.

Cơm tấm, also known as broken rice, is a Vietnamese dish that features small, fractured rice grains as its base, traditionally served with grilled pork (sườn).

It can also include a variety of other toppings, such as steamed egg meatloaf (chả trứng), pickled vegetables, and prawn paste cake (bì).

A key component of Cơm Tấm is the accompanying fish sauce-based dressing, which is sweetened and poured over the dish to enhance its flavors.

Chả giò, or Vietnamese fried spring rolls, is a popular appetizer within Vietnamese cuisine. These rolls are made by wrapping a mixture of ground pork, mushrooms, glass noodles, and finely chopped vegetables like carrots and jicama in rice paper.

Once assembled, they are deep-fried until the exterior is crispy and golden brown. Chả giò can be enjoyed on their own, dipped in a tangy fish sauce-based mixture known as nước chấm, or served alongside dishes like rice vermicelli.

Bún riêu cua is a Vietnamese noodle soup known for its complex flavors and rich texture. The dish features a tomato-based broth infused with the essence of freshwater crab, creating a harmonious blend of sour, sweet, and savory notes.

Rice vermicelli noodles serve as the base, accompanied by a variety of toppings such as fried tofu, fresh herbs, and sometimes, congealed pig’s blood for added richness. The soup is often garnished with a dollop of shrimp paste, adding depth and umami to the dish.

Bánh xèo is a Vietnamese savory crepe or pancake made from rice flour, water, and turmeric powder, which gives it a vibrant yellow color. The batter is fried to a crisp in a pan, and traditional fillings include pork, shrimp, diced green onion, mung bean, and bean sprouts.

This dish is typically served with a variety of fresh herbs, lettuce, and a dipping sauce called Nước chấm, enhancing its flavors with a mix of sweet, sour, and savory notes.

The name “bánh xèo” translates to “sizzling pancake,” referring to the sound it makes when the batter hits the hot skillet.

Cơm chiên, or Vietnamese fried rice, is a dish consisting of rice that’s been stir-fried in a pan or wok, often mixed with ingredients like eggs, vegetables, and sometimes meat or seafood.

It’s a versatile dish that can be found across the nation, with each region adding its own unique twist to the recipe. The dish is known for its ability to incorporate leftovers, making it both practical and delicious.

Hủ tiếu is a Vietnamese noodle soup known for its clear, savory broth made from simmering pork bones, dried shrimp, and squid, flavored with grilled onions for a smoky depth.

The dish is a blend of textures and flavors, offering options for both soup and “dry” versions. It comes in various regional variations like hủ tiếu Nam Vang, hủ tiếu My Tho, and hủ tiếu Sa Dec.

Hủ tiếu Nam Vang features a light broth with pork, quail eggs, and shrimp, hủ tiếu My Tho includes chewy noodles and is often served with meatballs and pickles, while hủ tiếu Sa Dec is noted for its distinct noodles influenced by local water quality.

Bánh cuốn is a traditional Vietnamese dish made from thin, wide sheets of steamed fermented rice batter, filled with a mixture of seasoned ground pork, minced wood ear mushrooms, and shallots.

This dish is often accompanied by sides like Vietnamese pork sausage, sliced cucumber, and bean sprouts, and is typically served with a fish sauce-based dipping sauce.

Bánh cuốn is known for its delicate, soft texture and is commonly enjoyed as a light meal or breakfast in Vietnam.

Mì Quảng is a Vietnamese noodle dish that hails from Quảng Nam Province in the central part of the country. It’s characterized by its use of wide rice noodles, a small amount of highly flavored broth, and a variety of proteins such as shrimp, pork, chicken, or sometimes beef.

The dish is vibrant with the addition of turmeric to the broth, giving it a distinctive yellow color. Fresh herbs, peanuts, and toasted sesame rice crackers are common garnishes.

Bánh canh is a Vietnamese noodle soup featuring thick, chewy noodles made from tapioca flour or a mix of tapioca and rice flour, similar to udon. The dish is served in a flavorful broth, typically pork-based, and can be garnished with items like pork meatloaf, green onions, and chili oil.

Variations include bánh canh cua, with crab meat, and others with added seafood or meatballs. The preparation involves simmering pork bones for a clear, rich broth and making or buying the distinctive thick noodles​.

Cà ri, or Vietnamese curry, is a dish known for its aromatic and lighter broth, commonly made with chicken. It’s a central and southern Vietnamese specialty, often served at social gatherings.

The dish is characterized by its use of coconut milk and a blend of spices, offering a unique flavor profile. Cà ri can be enjoyed with bread, steamed rice, or rice noodles, making it a versatile and comforting meal.

Chè is a traditional Vietnamese sweet treat that varies widely, including dessert soups, puddings, and beverages. It’s made with ingredients like beans, tapioca, jelly, fruits, and coconut cream, and can be served hot or cold.

Some popular variations of chè include chè bưởi (pomelo sweet soup), chè hạt sen long nhãn (lotus seed and longan sweet soup), chè đậu đen (sweet black bean soup), chè ngô or chè bắp (sweet corn pudding), chè khúc bạch (almond with cheese jelly and lychee sweet soup), etc.

Chè is enjoyed both at home and sold in stores, often garnished with coconut cream in the south. The name “chè” in northern Vietnam also refers to tea.

Bánh bèo is a traditional Vietnamese dish originating from the city of Huế in Central Vietnam. This dish consists of small, round, steamed rice cakes made from a mixture of rice flour and tapioca flour, giving them a soft and slightly chewy texture.

Typically served in small, shallow dishes, bánh bèo is topped with savory ingredients such as finely chopped dried shrimp, crispy pork skin, and scallion oil. A tangy dipping sauce made from fish sauce, sugar, garlic, and chili peppers often accompanies the dish, enhancing its flavors.

Gỏi refers to a broad category of Vietnamese salads, known for their freshness and variety. Initially associated with raw fish salads like “”gỏi cá,”” akin to ceviche, the term has expanded to encompass a wide range of salads featuring fruits, vegetables (commonly cabbage and lotus root), meats, and seafood.

Notable examples include “”gỏi gà”” (chicken salad), “”gỏi đu đủ xanh”” (green papaya salad), “gỏi xoài”” (mango salad), and “”gỏi tôm”” (prawn salad), each distinct in its combination of ingredients and flavors.

The preparation of gỏi emphasizes the use of fresh, vibrant ingredients, reflecting the diverse culinary landscape of Vietnam​. Gỏi is usually served alongside cháo in Vietnamese cuisine.

Bánh Hỏi is a Vietnamese dish consisting of fine, intricately woven rice noodles. These noodles are made by forming a batter from ground soaked rice and water, which is then cooked, pressed into thin strands, arranged on banana leaves, and steamed.

Typically garnished with scallions or garlic chives in oil, Bánh Hỏi is served with grilled meats, roasted pork belly, fresh herbs, and a dipping sauce.

Bánh bao is a type of Vietnamese steamed bun, round in shape and filled with ingredients such as ground pork or chicken, onions, mushrooms, and a portion of a hard-boiled egg. It sometimes includes Chinese sausage.

These buns are larger than their Chinese counterparts (baozi) and are known for their savory filling, encased in a soft, fluffy dough. Bánh bao can be enjoyed as a snack or a light meal and is appreciated for its portability and delicious filling.

Cháo is the Vietnamese term for rice porridge made by simmering rice in water or broth until it becomes soft and creamy, cháo can be simply seasoned with salt or enriched with proteins like chicken (cháo gà), beef (cháo bò), or fish (cháo cá).

It’s often garnished with ingredients such as ginger, green onions, fried shallots, and herbs, and can be tailored with various condiments to suit different tastes.

Cháo is not only a daily staple but also a preferred meal for those needing easy-to-digest foods, such as when recovering from illness. Its variations, like cháo lòng with pork offal and cháo bò with ground beef, showcase the adaptability of this dish across Vietnam’s regions

Cá kho is a traditional Vietnamese dish where fish, typically catfish, is braised in a clay pot with a caramelized sauce made from a blend of sugar, fish sauce, and various aromatics like garlic, shallots, and ginger.

This method of cooking imparts a rich, savory flavor to the fish, making it a beloved comfort food in Vietnam, often served with steamed rice.

Thịt kho is a Vietnamese braised pork dish known for its sweet and savory flavor profile, achieved by caramelizing sugar and using fish sauce.

Key ingredients include pork belly or shoulder, garlic, shallots, and often coconut water, enhancing its complexity. It’s commonly served with rice. The slow cooking method ensures the meat is tender and flavorful, making it a comforting meal choice.

Bún bò Nam Bộ is a vibrant and flavorful Vietnamese salad dish consisting of thinly sliced beef over a bed of rice vermicelli noodles, garnished with herbs, peanuts, and crispy shallots.

It’s dressed with a tangy and slightly sweet sauce, making it a refreshing meal, especially in warmer climates. Unlike its soup counterpart from central Vietnam, bún bò Huế, bún bò Nam Bộ is served without broth, highlighting the freshness of its ingredients.

The name “bún nò Nam Bộ” originates from Nam Bộ Street in Hanoi, where the dish was first created in the 1980s, despite its name suggesting a southern origin.

Thịt kho tàu, also known as caramelized pork and eggs, is a cherished dish from Vietnam, traditionally made with tender pieces of pork and whole eggs that are slowly braised in a sweet and savory coconut juice.

Thịt kho tàu is especially popular during the Vietnamese New Year, known as Tết, where it holds cultural significance and is often served as part of the festive meals, symbolizing prosperity and togetherness.

Bò kho is a Vietnamese beef stew that is rich and flavorful, often spicy, and includes beef as its main ingredient along with carrots, lemongrass, and garlic.

It’s a dish that reflects a blend of local Vietnamese and French culinary influences, typically slow-cooked to develop deep flavors and tender meat. Bò kho is versatile and can be served with rice, rice noodles, or bread.

Bún thịt nướng is a Vietnamese noodle dish consisting of cold rice vermicelli noodles topped with grilled pork, fresh herbs like basil and mint, salad, bean sprouts, and spring rolls.

It’s dressed with nước chấm, a flavorful fish sauce, and often garnished with roasted peanuts, pickled carrots, and sometimes grilled prawns or garlic pork sausage.

Bánh chưng is a traditional Vietnamese rice cake known for its square shape and is made from glutinous rice, mung beans, and pork, all wrapped in green leaves.

It has a deep-rooted history in Vietnamese culture, symbolizing the earth, and is traditionally consumed during the Tết festival.

The preparation of bánh chưng is a cherished ritual that involves family members coming together to wrap and cook the cakes, which are then offered on family altars to honor ancestors during Tết celebrations.

Bánh giầy is a traditional Vietnamese cake made primarily from glutinous rice. It’s shaped into a flat, round form and has a soft, chewy texture.

The cakes are typically wrapped in banana leaves, giving them a distinctive appearance and a slight aroma. They are often paired with Vietnamese sausage, creating a balance of flavors and textures.

Bánh giầy is also a symbol of Vietnamese culture, often linked to a legend involving a prince who presented the cake to his father, the emperor, as a symbol of the earth, winning the throne with its simplicity and significance.

Chả cá Lã Vọng is a distinctive grilled fish dish hailing from Hanoi, Vietnam. It involves marinating chunks of fish, traditionally hemibagrus, in a mixture that includes turmeric, giving the dish its characteristic yellow color, along with shrimp paste, fish sauce, ginger, and chili peppers.

The marinated fish is then grilled, creating a delightful blend of flavors. This dish is typically served sizzling in a pan, accompanied by an array of fresh herbs such as dill and scallions, and is enjoyed with vermicelli rice noodles and peanuts.

Cao lầu is a Vietnamese noodle dish from Hội An, characterized by its chewy rice noodles soaked in lye water for a unique texture and color.

It’s topped with slices of char siu-style pork, fresh greens, herbs, and a small amount of broth, garnished with crispy noodle squares. This dish is known for its distinct flavors and is traditionally served at room temperature, often with lime and chili.

Nem nướng is Vietnamese grilled pork sausages or meatballs, a popular dish known for its savory and slightly smoky flavor. The preparation involves grounding pork mixed with a blend of seasonings including shallots, garlic, fish sauce, sugar, and black pepper.

These ingredients are then shaped into sausages or meatballs and grilled to perfection. Nem nướng can be enjoyed in various ways, either as a standalone snack or appetizer, wrapped in rice paper with fresh herbs and vegetables, or served atop rice noodles.

Bò lúc lắc, also known as shaking beef, is a vibrant Vietnamese dish featuring stir-fried beef cubes that are quickly sautéed with a mix of soy sauce, garlic, sugar, and lime juice.

The beef is typically marinated to enhance its flavor and tenderness, then seared in a hot pan or wok, which gives the dish its characteristic ‘shaking’ motion as the beef is tossed back and forth.

It’s often served atop a bed of lettuce, sliced tomatoes, and cucumbers, with a side of rice or over a bed of watercress, and sometimes accompanied by a dipping sauce made from salt, pepper, and lime juice.

Bò nướng lá lốt, or Vietnamese beef wrapped in betel leaves, is a dish where seasoned ground beef is enveloped in lá lốt (piper lolot) leaves, creating small, flavorful parcels. These are then grilled, imparting a smoky flavor, while the leaves add a peppery and slightly bitter taste.

This dish is commonly enjoyed as part of a larger meal or as an appetizer, often served with a side of fresh herbs, rice noodles, and a dipping sauce made from fish sauce, lime juice, garlic, and chili.

Thịt heo quay refers to Vietnamese roasted pork, known for its crispy, crackling skin and tender, flavorful meat. The pork is marinated with a blend of spices and seasonings, and then slow-roasted to achieve a perfect balance of textures.

The crispy skin contrasts with the succulent meat, making it a popular choice for festive occasions and family gatherings. Thịt heo quay is often served with steamed rice, fresh vegetables, and a dipping sauce to complement the rich flavors of the pork.

Bún măng vịt is a Vietnamese noodle soup that features tender duck meat and bamboo shoots as its main ingredients. This dish is known for its clear and flavorful broth, which gains depth from the simmered duck bones and the subtle sweetness of the bamboo shoots.

Served with rice vermicelli noodles and garnished with fresh herbs like cilantro or basil, this soup offers a comforting balance of flavors and textures, making it a popular choice in Vietnamese cuisine.

Bánh khọt is a delightful Vietnamese mini pancake, crispy on the outside and soft on the inside, made from rice flour and coconut milk. These small, round cakes are cooked in a special pan that gives them their distinctive shape.

Typically, they are topped with shrimp and a sprinkle of green onions before being served with fresh lettuce, herbs, and a tangy dipping sauce made from fish sauce, lime juice, garlic, and chili.

Bánh khọt is enjoyed by wrapping the pancake in lettuce and herbs, and then dipping it into the sauce.

Bánh giò is a traditional Vietnamese dumpling that’s steamed and has a unique pyramid shape. It’s made with a soft and chewy dough from rice flour and filled with a savory mixture of minced pork, wood ear mushrooms, and shallots.

The dumpling is wrapped in banana leaves, which impart a subtle aroma during the steaming process. Bánh giò is often enjoyed as a snack or a light meal and can be served with a side of soy sauce or chili sauce for added flavor.

Cua rang is a Vietnamese seafood dish featuring crabs stir-fried in a rich tamarind sauce. The crabs are typically coated in a mixture of tamarind paste, which lends the dish its signature sourness, complemented by the sweetness of sugar and the heat from chili peppers.

This dish is known for its balance of flavors, combining the natural sweetness and succulence of the crab with the tangy and slightly sweet sauce. Cua rang me is often garnished with fresh herbs and served with rice, making it a beloved seafood dish in Vietnamese cuisine.

Nem cua bể is a Vietnamese dish consisting of spring rolls filled with crab meat, mushrooms, carrots, and other vegetables, which are then fried to achieve a crispy texture.

It is a signature dish of Hai Phong, a coastal city in Vietnam, and is often served with vermicelli and fresh vegetables.

Bún đậu mắm tôm is a simple yet flavorful Vietnamese dish that features soft rice vermicelli noodles, fried tofu, and is typically served with a pungent, fermented shrimp paste sauce known as mắm tôm.

This dish is often accompanied by fresh herbs and sliced cucumbers to balance the strong flavors.

Canh chua is a traditional Vietnamese sour soup originating from the Mekong Delta region. It is known for its tangy and refreshing taste, primarily derived from tamarind.

The soup typically features fish from the Mekong River, along with pineapple, tomatoes, and sometimes other vegetables like okra, taro stems, bean sprouts, etc.

Canh Chua is garnished with aromatic herbs like ngò ôm (rice paddy herb), Vietnamese coriander, and Thai basil. It’s often enjoyed with rice or rice vermicelli and can vary to include ingredients like prawns, and squid.

Bánh đa cua is a traditional noodle soup from Hai Phong, a city in Northern Vietnam. This dish is known for its rich and flavorful crab broth, which is enhanced with various ingredients such as pork, fish cakes, and fresh vegetables.

The soup is distinguished by its use of bánh đa noodles, which are thick and red. Betel leaf rolls and fried fish cakes are common accompaniments, adding depth to the soup’s flavor profile.

Bún mọc is a Vietnamese noodle soup known for its clear and light broth, which is typically made from pork bones. The dish is characterized by its inclusion of tender pork meatballs, which are seasoned and crafted from ground pork.

Accompanied by rice vermicelli noodles, bún mọc is often garnished with fresh herbs, thinly sliced green onions, and sometimes mushrooms.

Bún thang is an elegant Vietnamese noodle soup that originates from Hanoi. The broth is delicate and infused with the flavors of chicken and sometimes dried shrimp, laying the foundation for the dish.

Bún thang is distinctively garnished with thinly sliced omelettes, chicken shreds, thinly cut Vietnamese ham (giò lụa), and sometimes preserved radishes. Fresh herbs and a small amount of shrimp paste are often added to enhance the taste.

Bánh flan is a Vietnamese dessert inspired by French crème caramel, featuring a smooth custard with a layer of caramel on top.

The dessert is known for its silky texture and the contrast between the sweet custard and the slightly bitter caramel. It’s made by whisking eggs, milk, and sugar, then gently baking or steaming to set the custard without introducing air bubbles, ensuring a smooth texture.

Súp cua is a Vietnamese crab soup characterized by its clear, flavorful broth enriched with crab meat, eggs, mushrooms, and herbs, offering a balance of savory and aromatic notes.

It’s typically served as a starter or light meal, valued for its simplicity and the freshness of its ingredients​.

Vietnamese pâté is a flavorful blend of finely ground liver or meat, mixed with spices and other ingredients to create a rich, smooth paste. Originating from Europe, it has become an integral part of Vietnamese cuisine, known for its versatility.

It features in various dishes, notably bánh mì, adding a creamy, savory dimension. Variations include pork liver, chicken liver, salmon, and vegetarian options, each offering distinct tastes.

Xôi is a traditional Vietnamese dish made from glutinous rice, known for its sticky and chewy texture. It can be prepared in both savory and sweet versions, incorporating a variety of ingredients such as mung beans, coconut, or meat.

A standout variant is xôi gấc, which incorporates the vibrant gấc fruit. Xôi is versatile, serving as a popular breakfast item, a snack, or even a main dish, reflecting the rich culinary diversity of Vietnam.

Bánh tét is a cylindrical Vietnamese cake, also made from glutinous rice but with a heartier filling that usually includes mung bean paste and pork belly. It’s wrapped tightly in banana leaves and boiled to perfection.

There are variations of bánh tét that include bananas, known as bánh tét chuối, which is particularly popular in the Mekong Delta area, especially in Tien Giang Province​.

The cake is traditionally prepared for Tết, symbolizing the lunar calendar and the coming of spring. Bánh tét is a craft that brings families together, as they spend time wrapping and cooking the cakes in preparation for the New Year celebrations.