Vietnamese Food Guide
Updated April 23, 2026
Vietnamese food is regional: Hanoi is the home of phở and bún chả; Hue eats spicier and saltier (bún bò, nem lụi); Hoi An has cao lầu and mì quảng; and Saigon's street food leans sweeter, richer, and more influenced by southern herbs. Always eat where locals eat — small, busy, open-fronted.
Dishes by region
Hanoi (north)
- Phở bò — beef noodle soup. Try Phở Gia Truyền or Phở Thìn.
- Bún chả — grilled pork with cold noodles. Bún Chả Hương Liên.
- Cha ca — turmeric dill fish, pan-fried at your table.
- Egg coffee — Cafe Giang.
Hue (centre)
- Bún bò Huế — spicy lemongrass beef noodle soup.
- Nem lụi — grilled lemongrass pork skewers.
- Bánh khoai — the centre's take on the southern bánh xèo.
Hoi An (centre)
- Cao lầu — thick noodles, pork, local greens; only made with Ba Le well water.
- Mì quảng — yellow turmeric noodles with shrimp and peanuts.
- Bánh mì Phượng — the Anthony Bourdain bánh mì spot; still worth it.
Saigon (south)
- Bánh xèo — turmeric crepe with shrimp, pork, bean sprouts.
- Bún thịt nướng — grilled pork over rice vermicelli.
- Cà phê sữa đá — iced condensed-milk coffee.
Frequently asked questions
Is Vietnamese street food safe?
Generally yes — the busiest stalls turn ingredients over fast and cook everything hot. Stick to places with a queue of locals and you'll be fine.
What is the national dish of Vietnam?
Phở is the unofficial national dish — a beef or chicken noodle soup originally from Hanoi, now a national breakfast.
Is Vietnamese food spicy?
Generally mild in the north, spicier and saltier in the centre (Hue), sweeter in the south. Chilli is usually served on the side, not cooked in.