Vietnam
Food Safety Tips
Essential food safety information to help you enjoy Vietnam's cuisine safely and confidently.
Drink bottled or purified water only
Tap water is not safe for drinking in Vietnam. Use bottled water even for brushing teeth.
Be cautious with street food
Street food is a highlight of Vietnamese cuisine, but choose busy stalls with high turnover and proper food handling.
Watch out for ice in drinks
Unless you know it is made from purified water, avoid drinks with ice, especially from street vendors.
Be careful with raw herbs and vegetables
Raw herbs are common in Vietnamese cuisine. At street stalls, they may not be washed properly for tourists.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are available, especially in Buddhist establishments, but fish sauce is widely used even in vegetable dishes.
vegan
LOW AVAILABILITYFinding truly vegan food can be challenging as fish sauce and shrimp paste are foundational ingredients. Look for "chay" (Buddhist vegetarian) restaurants.
gluten-free
HIGH AVAILABILITYRice is a staple, making many Vietnamese dishes naturally gluten-free, but soy sauce may contain wheat.
Common Allergens
Shellfish
HIGH PREVALENCEShrimp, crab, and other shellfish are widely used in Vietnamese cuisine.
COMMONLY FOUND IN:
Fish
HIGH PREVALENCEFish and fish sauce are fundamental to Vietnamese cuisine.
COMMONLY FOUND IN:
Peanuts
HIGH PREVALENCEPeanuts are commonly used as garnishes and in sauces.
COMMONLY FOUND IN:
Soy
MEDIUM PREVALENCESoy products like tofu are common in many dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Vietnam's food culture for travelers.
Phở
Vietnam's national dish – a fragrant beef or chicken noodle soup with rice noodles, herbs, and various condiments.
Bánh Mì
Vietnamese sandwich on a French baguette filled with meats, pâté, vegetables, and herbs, reflecting the country's colonial history.
Gỏi Cuốn
Fresh spring rolls with rice paper wrapped around fresh vegetables, herbs, rice vermicelli, and typically shrimp or pork.
Bún Chả
Grilled pork served with rice noodles, herbs, and a dipping sauce of fish sauce, vinegar, and sugar.
Cà Phê Trứng
Vietnamese egg coffee – a decadent blend of coffee topped with a custard-like mixture of egg yolks, sugar, and condensed milk.
Chè
Sweet dessert soup or pudding that comes in many varieties, often made with beans, tapioca pearls, jellies, and coconut milk.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Vietnam's diverse culinary traditions.
Phở
A flavorful noodle soup considered Vietnam's national dish. Typically made with beef or chicken broth, rice noodles, herbs, and spices.
Bún chả
Vermicelli noodles with grilled pork, fresh herbs, and dipping sauce. Popularized internationally by Anthony Bourdain and Barack Obama.
Gỏi cuốn
Fresh spring rolls filled with vermicelli noodles, shrimp, pork, herbs, and vegetables. Served with peanut sauce.
Bánh mì
A Vietnamese baguette sandwich filled with various ingredients like pickled vegetables, cilantro, chili, and often pate, grilled pork, or cold cuts.
Cơm tấm
Broken rice served with grilled pork chops, shredded pork skin, fried egg, and pickled vegetables.
Cao lầu
A regional dish from Hoi An consisting of thick noodles, char siu pork, shrimp, and crispy croutons.
Bún bò Huế
A spicy beef noodle soup from Hue, characterized by its rich, lemongrass-infused broth.
Chả giò
Deep-fried spring rolls filled with minced pork, vegetables, and vermicelli noodles. Served with dipping sauce.
Gỏi đu đủ
Green papaya salad with a sweet, sour, and spicy dressing. Often includes dried shrimp, peanuts, and herbs.
Bánh xèo
A savory crepe made with rice flour, turmeric, and coconut milk. Filled with shrimp, pork, bean sprouts, and served with fresh herbs and dipping sauce.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Vietnam.
Hanoi (Northern)
Hanoi cuisine is known for its elegant simplicity, subtle flavors, and focus on fresh ingredients. It often features a balance of sweet, sour, salty, and spicy tastes, with an emphasis on light broths and delicate herbs. Influenced by French colonialism and proximity to China, it incorporates some foreign techniques but retains a distinctly Vietnamese character.
Cultural Significance:
Hanoi's cuisine reflects its history as a cultural and political center. Royal court cuisine and scholar-official preferences shaped its refined dishes, while street food culture contributed to its vibrancy and accessibility.
Signature Dishes:
- Bún chả (Vermicelli noodles with grilled pork and dipping sauce)
- Phở gà (Hanoi-style chicken noodle soup)
- Chả cá Lã Vọng (Turmeric fish with dill and noodles)
- Bánh cuốn (Steamed rice rolls)
- Xôi xéo (Sticky rice with mung beans and shallots)
Key Ingredients:
Hue (Central)
Hue cuisine is characterized by its imperial heritage, intricate presentation, and vibrant colors. Dishes are often served in small portions, showcasing a wide range of flavors and textures. Spicy and sour notes are prominent, reflecting the region's abundant chili peppers and tropical fruits. The influence of royal cuisine is evident in the elaborate preparation and use of rare ingredients.
Cultural Significance:
Hue's cuisine is deeply tied to its history as the former imperial capital. Royal banquets and elaborate court dishes influenced the region's culinary traditions, resulting in a unique and sophisticated style.
Signature Dishes:
- Bún bò Huế (Spicy beef noodle soup)
- Cơm hến (Rice with clams)
- Bánh bèo (Steamed rice cakes)
- Bánh nậm (Steamed rice dumplings)
- Nem lụi (Grilled minced pork skewers)
Key Ingredients:
Saigon (Southern)
Saigon cuisine, also known as Southern Vietnamese cuisine, is known for its bold flavors, generous use of herbs and spices, and incorporation of sweet elements. Influenced by the Mekong Delta's abundance of seafood and tropical fruits, dishes often feature rich coconut milk, vibrant colors, and a balance of sweet, sour, salty, and spicy tastes. It's a more casual and adaptable cuisine compared to other regions.
Cultural Significance:
Saigon's cuisine reflects its diverse cultural influences and its position as a bustling commercial hub. The region's openness to new ingredients and cooking styles has resulted in a dynamic and flavorful culinary landscape.
Signature Dishes:
- Hủ tiếu Nam Vang (Cambodian-style noodle soup)
- Bánh xèo (Crispy crepe)
- Gỏi cuốn (Fresh spring rolls)
- Cá kho tộ (Caramelized fish in clay pot)
- Canh chua cá (Sour fish soup)
Key Ingredients:
Sweet Delights & Desserts
Indulge in Vietnam's traditional sweet treats and desserts.
Chè (Chè)
A sweet dessert soup or pudding with various ingredients like beans, fruits, and tapioca. Served hot or cold, it's a popular treat.
Bánh chuối (Bánh chuối)
Steamed banana cake made with ripe bananas, coconut milk, and rice flour. A simple yet delicious dessert.
Bánh xèo (Bánh xèo)
A crispy crepe filled with shrimp, pork, bean sprouts, and mung beans. While savory, its crispy texture and sweet dipping sauce can be enjoyed as a dessert-like treat.
Traditional Beverages
Discover Vietnam's traditional drinks, from locally produced spirits to regional wines.
Rượu cần (Rượu cần)
A traditional rice wine fermented in a clay jar. Often consumed communally through long straws.
Bia hơi (Bia hơi)
Freshly brewed, unpasteurized beer, often served in local bia hơi establishments. A light and affordable option.
Rượu đế (Rượu đế)
A strong distilled rice liquor. Often consumed neat.
Soft Beverages
Discover Vietnam's traditional non-alcoholic drinks, from local teas to refreshing juices.
Nước mía (Nước mía)
Sugarcane juice, often served fresh with a squeeze of lime or kumquat. A refreshing and popular street drink.
Trà đá (Trà đá)
Iced tea, often green tea, served ubiquitously. A staple beverage in Vietnam.
Cà phê sữa đá (Cà phê sữa đá)
Vietnamese iced coffee with condensed milk. Strong and sweet, it's a popular pick-me-up.