National Classics

• Pho: A clear beef or chicken noodle soup topped with Thai basil, bean sprouts, and lime. Vietnam’s national dish. (20,000–50,000 VND)
• Banh Mi: A French baguette stuffed with Vietnamese fillings. Street-side servings cost around 20,000–30,000 VND.
• Drip Coffee: Made slowly through a metal filter. Iced coffee with sweetened condensed milk (Ca Phe Sua Da) is the signature version.
• Spring Rolls: Fried spring rolls (Nem Ran) and fresh spring rolls (Goi Cuon)—one hot, one cold.
• Vietnamese Pancake (Banh Xeo): A crispy rice flour crepe with turmeric, served with plenty of fresh herbs and dipping sauce.

Regional Specialties

• Hoi An: White Rose dumplings and Cao Lau noodles.
• Hue: Royal-style snacks like Banh Khoai and spicy beef noodle soup (Bun Bo Hue).
• Ho Chi Minh City: Broken rice (Com Tam) and Ben Tre coconut desserts.
• Dalat: Grilled rice paper snacks (Banh Trang Nuong) and strawberry-themed desserts.
• Ha Long Bay: Seafood, especially clams, squid, and mussels.

Practical Tips

• Street pho stalls often open at 6 a.m., serving locals their breakfast.
• The herbs on the table—mint, Thai basil, coriander—are essential. Don’t waste them; toss them into your soup for extra flavor.
• Vietnamese coffee is strong. If you prefer less bitterness, go for versions with condensed milk or coconut milk.
• Ice is often made from tap water. If you have a sensitive stomach, ask for “Không đá” (no ice).