5 Typical Vietnamese Foods That You Must Try When Visiting

Banh Xeo

Banh Xeo, a Vietnamese savory pancake, is a delectable culinary creation that delights diners with its crispy exterior and flavorful fillings. The name "Banh Xeo" translates to "sizzling cake," a nod to the sound the batter makes when it hits the hot skillet. This iconic dish originates from central Vietnam but has become popular throughout the country, cherished for its combination of textures and vibrant flavors.

The batter for Banh Xeo is made from rice flour, coconut milk, turmeric powder, and water, resulting in a thin, golden pancake that crisps up beautifully when cooked. The pancake is traditionally filled with a savory mixture of pork, shrimp, bean sprouts, and sliced onions, though variations may include other ingredients such as mushrooms or mung beans. Once the filling is added to one side of the pancake, it is folded over to create a half-moon shape, sealing in the flavorful ingredients.

Banh Xeo is typically served with a variety of fresh herbs and lettuce leaves, which diners use to wrap portions of the pancake before dipping them into a sweet and tangy dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. This combination of crispy pancake, tender fillings, fresh herbs, and savory dipping sauce creates a harmonious balance of flavors and textures that make Banh Xeo a beloved Vietnamese culinary treasure enjoyed by locals and visitors alike.

Bun Bo Hue

Bun Bo Hue, a flavorful and aromatic noodle soup, is a beloved dish originating from the central region of Vietnam, particularly the city of Hue. This hearty soup is known for its robust and spicy broth, tender slices of beef, and chewy round rice noodles, making it a comforting and satisfying meal choice. Bun Bo Hue is characterized by its rich red color, which comes from a combination of annatto seeds and chili oil used in the broth.

The broth for Bun Bo Hue is simmered for hours with a variety of aromatic spices and herbs, including lemongrass, ginger, shallots, and shrimp paste, which infuse the soup with layers of complex flavors. Slices of beef shank, pork hock, and pork blood cubes are added to the broth, imparting a depth of umami flavor to the dish. The noodles, typically thicker and chewier than traditional rice noodles, provide a satisfying texture that complements the bold flavors of the soup.

Bun Bo Hue is often served with a side plate of fresh herbs, including Thai basil, cilantro, and sawtooth herb, as well as lime wedges, bean sprouts, and shredded banana blossom, allowing diners to customize their soup to their liking. Chili oil and fermented shrimp paste are commonly added to individual bowls to adjust the spiciness and saltiness of the dish according to personal preference. Whether enjoyed as a hearty breakfast or a comforting dinner, Bun Bo Hue embodies the culinary richness and cultural heritage of central Vietnam, offering a taste of tradition and hospitality in every bowl.

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Ca Kho To

Ca Kho To, a traditional Vietnamese dish, is a flavorful and comforting meal consisting of caramelized fish cooked in a clay pot. This dish has roots in the Mekong Delta region of Vietnam, where freshwater fish is abundant and central to the local cuisine. Ca Kho To is characterized by its rich, sweet, and savory sauce, which is made from a combination of fish sauce, sugar, garlic, shallots, and black pepper.

To prepare Ca Kho To, chunks of fish, typically catfish or snakehead fish, are marinated in the flavorful sauce before being gently simmered in a clay pot until tender and infused with the caramelized flavors. The clay pot helps to distribute heat evenly and intensify the flavors of the dish, resulting in fish that is moist and succulent, with a deep, caramelized exterior.

Ca Kho To is often garnished with green onions and chopped cilantro before serving, adding freshness and brightness to the dish. It is typically enjoyed with steamed rice and accompanied by pickled vegetables or fresh herbs on the side. The combination of tender fish, rich caramelized sauce, and fragrant rice makes Ca Kho To a beloved comfort food in Vietnam, cherished for its simplicity, depth of flavor, and cultural significance.

Banh Canh

Banh Canh is a Vietnamese noodle dish known for its thick and chewy noodles, offering a unique texture that sets it apart from other noodle soups in Vietnamese cuisine. This dish is particularly popular in the southern regions of Vietnam, where it is enjoyed as a comforting and satisfying meal. The name "Banh Canh" refers to the thick, round noodles made from a combination of rice flour and tapioca starch, giving them a dense and springy consistency.

One of the distinguishing features of Banh Canh is its versatility, as it can be served with a variety of toppings and in different types of broth. Common toppings include slices of pork belly, shrimp, fish cakes, and crab meat, while the broth can be made from pork bones, chicken, or seafood, often flavored with herbs and spices such as lemongrass, shallots, and fish sauce. This diversity in ingredients and flavors allows Banh Canh to appeal to a wide range of palates and preferences.

Banh Canh is typically enjoyed as a hearty meal for any time of day, whether as a comforting breakfast, a satisfying lunch, or a warming dinner. It is often served with a side of fresh herbs, bean sprouts, lime wedges, and chili peppers, allowing diners to customize their bowl according to their taste. With its rich flavors, unique texture, and adaptability, Banh Canh has become a beloved staple of Vietnamese cuisine, cherished for its comforting qualities and ability to bring people together around the dining table.

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Goi Du Du

Goi Du Du, also known as Vietnamese Green Papaya Salad, is a refreshing and vibrant dish that showcases the fresh and crisp flavors of tropical ingredients. This salad is made primarily from shredded green papaya, which is known for its crunchy texture and mild flavor. To prepare Goi Du Du, the green papaya is thinly shredded and mixed with a variety of other ingredients, including carrots, herbs such as mint and cilantro, sliced bell peppers, and sometimes shrimp or pork.

The dressing for Goi Du Du is typically a combination of tangy and savory flavors, featuring ingredients such as fish sauce, lime juice, sugar, garlic, and chili. This dressing adds a zesty and aromatic dimension to the salad, balancing the sweetness of the papaya with the tartness of the lime and the umami richness of the fish sauce. The result is a harmonious blend of flavors that is both refreshing and satisfying.

Goi Du Du is often served as a light and appetizing side dish or starter, particularly during warm weather when its crispness and coolness are especially refreshing. It pairs well with other Vietnamese dishes, such as grilled meats or spring rolls, and is a popular choice for picnics, potlucks, and outdoor gatherings. With its vibrant colors, bold flavors, and refreshing textures, Goi Du Du exemplifies the fresh and vibrant spirit of Vietnamese cuisine, making it a beloved dish enjoyed by locals and visitors alike.