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Guide Vietnam

Vietnamese Food

Clement G.

Your travel expert

To embark on an authentic culinary journey, discovering the Vietnamese food culture in Vietnam is an essential part of any visit. With two decades of on-the-ground expertise, Shanti Travel guides travelers through the intricacies of Vietnamese cuisine—from street food stalls to refined regional specialties, revealing how food culture, ingredients, and table customs define this gastronomic destination.

An Overview of Vietnamese Food

Vietnamese cuisine is world-renowned not only for its diversity and freshness but also for its healthfulness and harmonious balance of flavors—sweet, sour, salty, and spicy—often present in every meal. Food is a cornerstone of Vietnamese social life, and meals are typically communal, with shared dishes at the center of the table. From lively street-side stalls to gourmet restaurants, Vietnam offers a range of culinary experiences that are accessible and authentic at every level.

Essential Ingredients & Aromatic Herbs One of the hallmarks of Vietnamese food is its vibrant palette of ingredients. Rice, in all its forms—steamed, broken, or as noodles—serves as the backbone of the cuisine. Aromatic herbs are indispensable; lemongrass, cilantro, Thai basil, mint, perilla, and Vietnamese coriander brighten both the flavor and visual appeal of dishes. Spices like star anise, chili, ginger, and turmeric add depth and complexity. Proteins range from abundant seafood and tender pork to tofu and mushrooms, while fish sauce (“nuoc mam”) remains the foundational seasoning, offering the salty, umami-rich backbone to countless dishes.

The Role of Herbs: Fresh herbs are never an afterthought and are often served alongside cooked dishes for added crunch, aroma, and even color—transforming meals into vibrant sensory experiences. Each herb plays its part: Thai basil lends a licorice aroma to pho, while perilla offers a distinctive tang in salads and wraps. Their freshness is also a mark of quality and hospitality.

Regional Diversity: North, Central, and South

Vietnam stretches over three culinary regions, and the food culture shifts markedly from north to south:

Northern Vietnam is celebrated for its balanced and subtle flavors, mild seasoning, and emphasis on purity. Cooking methods favor boiling, steaming, and gentle stir-frying. Regional dishes like "pho" and "bun cha" rely on fresh herbs and restrained use of spices, reflecting a legacy of Chinese influence.
Central Vietnam stands out for its bold, spicy, and vibrant flavors, with abundant use of chili, lemongrass, and tamarind. The region’s cuisine boasts complex, sophisticated preparations—hallmarks of the imperial kitchens of Hue—with creative use of seafood and an array of steamed bites wrapped in banana leaves.
Southern Vietnam brings a brighter, sweeter, and more aromatic flavor profile. Coconut milk, sugar, and tropical fruits abound. Dishes like "banh xeo" and "com tam" are rich and sociable, often served with a lavish spread of herbs and dipping sauces, showcasing French, Khmer, and Chinese influences. Meals here are festive, with grilling and frying as common techniques.

| Aspect | North Vietnam | Central Vietnam | South Vietnam | |-----------------------|-------------------|-------------------------|---------------------------| | Flavor profile | Subtle, delicately balanced | Bold, spicy, intense | Sweet, aromatic, diverse | | Herbs & Spices | Fresh herbs, light soy | Chili, lemongrass, tamarind | Coconut, sugar, fresh herbs | | Cooking techniques | Boil, simmer, stir-fry| Steamed, grilled, broths | Grill, fry, communal |

Dining Etiquette and Food Culture

Meals in Vietnam are not only about eating—they are communal celebrations of respect and togetherness. At the table, elders or guests of honor are served first; it is customary to wait for them to begin before others start. Dishes are shared, with each diner having their own bowl of rice and using chopsticks and serving spoons for communal plates. Chopstick etiquette is integral: avoid sticking chopsticks upright in rice (a funerary gesture), never tap them against bowls, and don’t pass food directly chopstick-to-chopstick. Instead, gently serve others from shared dishes as an act of care.

Excessive noise or haste is frowned upon. Meals may begin with a polite invitation, such as "Mời cả nhà ăn cơm" (Please enjoy your meal). When drinking, particularly beer or rice wine, toasts are communal and accompanied by laughter and conversation.

Must-Try Vietnamese Dishes

Vietnamese gastronomy boasts iconic dishes that vary by region and reflect the essence of local terroir:

Pho: Northern Vietnam’s national icon. Simmered beef or chicken broth with rice noodles, fresh herbs, and aromatic spices.
Banh Mi: A crispy French-style baguette filled with pickled vegetables, herbs, and your choice of protein—perfect for travel and snacking.
Goi Cuon (Spring Rolls): Fresh, healthy rice paper rolls, stuffed with shrimp, pork, and a bounty of herbs, dipped into savory sauces.
Bun Cha: Hanoi specialty—grilled pork patties and belly, served with rice noodles, fresh greens, and nuoc cham dipping sauce.
Cha Ca: Catfish with dill and turmeric, pan-fried and served with herbs and noodles, unique to the north.
Cao Lau: Hoi An’s exclusive noodle dish, combining regional influences in its chewy noodles, crisp pork, and fresh greens.
Banh Xeo: Southern-style crispy pancakes with shrimp, pork, and bean sprouts, tinged with coconut milk and saffron.
Che: Sweet soups served hot or cold, with beans, tapioca, and fruits—offered as dessert street-side or in markets.

Street Food Culture

Vietnam’s street food is its beating heart, a daily ritual where locals and travelers alike sit on small stools along busy sidewalks. Dishes are cooked and served at lightning speed from carts or mobile kitchens, often using recipes perfected over generations. Favorites include:

Pho and Banh Mi for breakfast
Spring rolls, Com Tam (broken rice), and Banh Bao (steamed buns) for lunch or casual dinner
Sticky rice snacks and noodle soups for anytime hunger

Street food fosters real social connection, and eating this way is a fundamental part of the Vietnamese lifestyle—accessible, affordable, and bursting with variety from dawn until late-night.

Vegetarian and Plant-Based Vietnamese Cuisine

Thanks to the emphasis on fresh herbs, vegetables, and tofu, vegetarian travelers in Vietnam will find a remarkably welcoming food scene. Many local restaurants feature extensive vegetarian menus (“chay”), and Buddhist pagodas often serve delicious plant-based fare. Notable vegetarian dishes include:

Banh Mi Chay: Vegetarian baguette sandwich with tofu, mushrooms, or mock meats
Bun Chay: Vermicelli noodles with herbs, vegetables, and marinated tofu
Vegan Pho (Pho Chay): Vegetable-based broth with tofu and mushrooms
Banana Blossom Salad, Morning Glory with Garlic, Mango Salad
Fried Spring Rolls (Cha Gio Chay) Vegan soy- or mushroom-based "fish sauce" often replaces the traditional nuoc mam, ensuring plant-based diners don’t miss out on any flavors.

Drinks

Vietnam is the world’s second-largest coffee producer, and coffee culture is ever-present. Enjoy it iced with sweetened condensed milk—a uniquely Vietnamese treat—or sample traditional green teas and fresh tropical juices. “Bia hoi” venues, serving fresh draft beer, are popular evening hangouts for locals eager to unwind in good company.

From your first meal to your last, the richness and hospitality of Vietnamese food will transform your trip into a culinary adventure. For personal guidance on what to eat, where to find the best local specialties, or to arrange unique gastronomic experiences, don’t hesitate to ask your Shanti Travel Expert—our recommendations are shaped by years of exploration and passion for this exceptional cuisine!