10 must-try Vietnamese specialities

Hanoi’s best-known culinary creation, pho can be found on the menu of every tiny restaurant and street food stall in Vietnam. Filling and affordable, this soup (pronounced fuh) is eaten from breakfast onwards. It is made from a clear bone marrow and ginger broth, which is simmered for several hours, combined with sliced beef, onion and nuoc mam fish sauce, as well as a variety of spices: cloves, star anise, coriander seeds, pepper, cinnamon and cardamom. When the pho is ready to serve, it is topped with rice noodles, raw bean sprouts, Thai basil, lime, fresh chilli, mint and fresh coriander.

Freshwater fish is one of Vietnam’s main sources of protein. This speciality is typically prepared using panga or catfish, although salmon, easier to find in the West, can also be used as a base for this dish. The fish is marinated with chopped shallots, garlic and nuoc mam fish sauce. In the meantime, a thick sauce is prepared to cook the fish, combined with chilli and coconut water. Once it is cooked, the dish is topped with Chinese chives to add a touch of fresh garlic flavour.

Bánh bao are small filled steamed dumplings. Originally from China, they were adopted by Vietnamese chefs, who revised the recipe to suit their tastes. The dough is made from wheat and rice flour, baker’s yeast and baking powder, milk and sugar. As for the filling, it is typically created using ground pork, shiitake or wood ear mushrooms, hard-boiled eggs, Chinese sausage and water chestnuts. In Vietnam, a successful bánh bao is judged by the softness and whiteness of its dough.

Originating in the south of the country, bún bò or bún bò Huế has made a name for itself outside of Vietnam, appearing on the menus of many Western restaurants. To prepare this soup, rice noodles are combined with small pieces of sautéed beef marinated in garlic, nuoc mam fish sauce, sugar and lemongrass. The bowl is then topped with spring rolls cut into sections, pickled or raw carrot and cucumber slices, bean sprouts, mint and coriander. Finally, it is sprinkled with peanuts and seasoned with nuoc mam fish sauce with garlic and sweet pepper. A truly regal dish!

Picture the scene: everyone is gathered around the table, where a huge pot simmers in the centre.  The smell of the bone broth, ribs, onions, ginger, garlic and lemongrass fills the air. Guests can dip strips of steak, shellfish or vegetables⁠—such as peppers⁠ or Chinese cabbage—into the hot pot. The broth can also be used to cook noodles if the meal is not served with rice. Lẫu bò is the Vietnamese version of fondue, and it’s made to be shared!

For visitors to Vietnam, the most surprising thing about bánh cuốn is that they are served for breakfast! A typical Northern dish, these rice noodle rolls are steamed by pouring rice batter onto a very fine cloth stretched over a pot of boiling water. Once the dough is ready, it is filled with minced pork and wood ear mushrooms. The rolls are served with fried onion and slices of Vietnamese pork sausage.

Hủ tiếu is a delicious soup found mainly in Ho Chi Minh City. Created in the Cambodian capital by Chinese immigrants, its full name is Hu Tiêu Nam Vang, which literally means Phnom Penh noodle soup. The recipe made its way to the city then known as Saigon, where it became very popular. It can be purchased at any time of the day from street vendors, at the market or in a restaurant. The soup consists of a tasty broth made from pork, chicken, dried shrimp and squid, soy sauce, onions and shallots. This base is garnished with noodles, quail eggs, large shrimp, pork, garlic, celery, chives, chilli, bean sprouts and lime.

The perfect sweet treat for breakfast or dessert! Tàu hũ nước đường is a very simple dish, created by pouring ginger syrup over tofu. To add an extra layer of flavour, coconut juice can be used to prepare the tofu. Unlike most savoury versions, the tofu used for tàu hũ nước đường is creamy, almost like panna cotta.

This recipe is strongly rooted in modern history. During the Vietnam War, milk and cream were extremely scarce and expensive. To satisfy his customers’ desire for cappuccinos, Nguyên Van Giang, a bartender at the Sofitel Legend Metropole Hanoï, had the brilliant idea of mixing coffee with an egg yolk and sugar. The result is a drink topped with smooth, sweet foam, which needs to be eaten with a teaspoon. It has since become the country’s most famous beverage!