12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine

WAGUU says: “The true soul of Vietnamese cooking lies in the delicate balance of five fundamental elements that correspond to five organs, five tastes, and five colors.”

Key facts

Method in brief

1. Prepare aromatic broths and simmering stocks using traditional spices and bone marrow.
2. Source and prep ultra-fresh herbs, crisp vegetables, and high-quality rice papers or noodles.
3. Execute precise cooking techniques such as rapid boiling, clay pot braising, or charcoal grilling.
4. Mix complex dipping sauces balancing sweet, sour, salty, and spicy notes.
5. Plate dishes thoughtfully with colorful garnishes and serve immediately while hot or fresh.

In a nutshell

• Flavor Harmony: Every meal blends contrasting tastes and textures for supreme satisfaction.
• Fresh Produce: Abundant use of raw herbs and crisp vegetables ensures lightness and vitality.
• Culinary Heritage: Centuries of regional traditions shape each distinct geographical specialty.
• Rice Versatility: Rice appears in countless forms from fluffy broken grains to delicate wrappers and noodles.
• Dipping Sauces: Nuoc cham and specialized sauces act as the ultimate flavor catalysts.
• Result: An immersive culinary journey through Vietnam’s most iconic and celebrated dishes.

Phở Bò

Phở Bò stands as the undisputed king of Vietnamese street food, an iconic noodle soup that has captured the hearts of food lovers across the globe. Preparing an authentic bowl requires patience, dedication, and a deep respect for traditional simmering methods. The foundational broth is crafted by slowly simmering beef marrow and knuckle bones for hours alongside charred onions, fresh ginger, and an aromatic blend of spices including star anise, cinnamon cloves, and cardamom. This gentle extraction process yields a crystal-clear, deeply savory liquid that carries the warm, comforting essence of the spices without ever feeling heavy on the palate. As the broth simmers, flat rice noodles are soaked and boiled just until tender, retaining a pleasant chewiness that contrasts beautifully with the liquid. Thinly sliced raw beef, often flank or brisket, is draped over the hot noodles just before serving, cooking instantly in the steaming broth. The dish is always presented alongside a generous platter of fresh herbs such as Thai basil, culantro, and mint, bean sprouts, lime wedges, and fiery bird’s eye chillies, allowing every diner to customize their bowl to personal perfection. The interplay between the rich beef broth, silky noodles, and vibrant herbal freshness creates a multisensory experience that warms the soul and awakens every taste bud. Whether enjoyed as a steaming breakfast on a chilly morning or as a comforting late-night supper, Phở Bò represents the ultimate expression of Vietnamese culinary artistry and cultural hospitality.

Main ingredients:

• Beef bones and marrow
• Flat rice noodles
• Thinly sliced beef flank
• Star anise and cinnamon
• Fresh ginger and onion
• Fresh herbs and bean sprouts
• Lime and chilli

Method in brief:

1. Simmer beef bones with charred aromatics and spices for several hours to create a rich broth.
2. Cook flat rice noodles separately until tender and divide among serving bowls.
3. Top noodles with raw slices of beef and ladle boiling broth directly over the meat.
4. Garnish with fresh herbs, bean sprouts, lime juice, and sliced chilli before serving.

View full recipe for Phở Bò

Phở Gà

While beef noodle soup commands immense global recognition, Phở Gà offers a wonderfully comforting, lighter poultry-based alternative that holds a deeply cherished place in Vietnamese home cooking. This variation features a clear, golden broth simmered gently with whole chicken carcasses, fresh ginger, shallots, and subtle spices that impart a clean, soothing aroma. Unlike its beef counterpart, the broth for Phở Gà relies on the natural sweetness of chicken and slow-cooked root vegetables, resulting in a cleaner flavor profile that is exceptionally nourishing and easy to digest. Tender pieces of poached chicken meat, often shredded or sliced from a whole free-range bird, are layered generously over a bed of slippery flat rice noodles. The dish is finished with a scattering of freshly chopped scallions, coriander, and thinly sliced onion rings that add a crisp, pungent contrast to the velvety broth. Diners can enhance the soup with a dash of fish sauce, a squeeze of fresh lime juice, or a dollop of chili paste for an extra kick of heat and acidity. Phở Gà is frequently turned to as a restorative meal when recovering from an illness or simply when one seeks the comforting embrace of a warm, wholesome homemade soup. Its understated elegance highlights the brilliance of Vietnamese culinary philosophy, where simple, high-quality ingredients are transformed through attentive technique into something truly extraordinary and memorable.

Main ingredients:

• Whole chicken or chicken bones
• Flat rice noodles
• Fresh ginger and shallots
• Scallions and coriander
• Fish sauce
• Lime and chilli
• Black pepper

Method in brief:

1. Poach whole chicken with ginger and shallots to create a clear, aromatic broth.
2. Remove chicken, shred the meat, and set aside while straining the golden broth.
3. Blanch rice noodles and place into bowls along with the shredded chicken meat.
4. Ladle hot broth over the top and garnish with fresh herbs, scallions, and lime.

View full recipe for Phở Gà

Bánh Mì

Bánh Mì represents the ultimate fusion of French colonial influence and indigenous Vietnamese street food culture, resulting in a sandwich that has conquered the culinary world. At the heart of an exceptional Bánh Mì is the baguette itself—light, airy, and shatteringly crisp on the outside with a soft, pillowy crumb inside, achieved through the clever incorporation of rice flour into the wheat dough. This golden vessel is generously smeared with creamy pork liver pâté and mayonnaise, providing a rich, savory foundation that anchors the bolder flavors. Layers of savory Vietnamese cold cuts, grilled pork, or lemongrass chicken are stacked alongside vibrant house-made pickles of crunchy carrot and daikon radish. Fresh cucumber strips add a cooling hydration, while a handful of fragrant coriander leaves and fiery bird’s eye chilli slices introduce aromatic punch and heat. A final drizzle of seasoned soy sauce or maggi seasoning ties all the disparate elements together into a cohesive, harmonious bite. Every mouthful offers an exhilarating contrast of textures—crunchy bread, tender meat, crisp vegetables, and velvety spreads—combined with a brilliant balance of savory, sweet, acidic, and spicy notes. Bánh Mì is not merely a sandwich; it is a masterclass in sandwich architecture and a testament to the adaptability and creative genius of Vietnamese street food vendors.

Main ingredients:

• Vietnamese crispy baguette
• Pork liver pâté
• Pickled carrot and daikon radish
• Grilled pork or cold cuts
• Fresh cucumber and coriander
• Mayonnaise
• Fresh chilli and soy sauce

Method in brief:

1. Slice the airy baguette lengthwise without cutting all the way through.
2. Spread a generous layer of pork liver pâté and mayonnaise on the interior.
3. Stuff the baguette with seasoned meats, pickled vegetables, and fresh cucumber.
4. Add fresh coriander leaves, sliced chilli, and a drizzle of savory soy sauce.

View full recipe for Bánh Mì

Bún Chả

Hailing from the vibrant capital of Hanoi, Bún Chả is an extraordinary culinary creation that famously seduced even the late Anthony Bourdain and former US President Barack Obama during their televised meal together. This northern specialty features two distinct preparations of pork: tender slices of pork belly and savory minced meat patties, both marinated in a fragrant blend of shallots, garlic, fish sauce, and caramel, then charred to smoky perfection over open charcoal grills. The grilled meats are submerged in a warm, sweet-and-sour fish sauce broth swimming with floating slices of green papaya and carrot pickles, imparting an addictive depth of flavor. Alongside this bowl of warm, aromatic liquid, diners are served a generous platter of cool, silky rice vermicelli noodles and an abundant mountain of fresh herbs, including perilla leaves, lettuce, Asian basil, and cilantro. To eat Bún Chả properly, one takes a small tangle of noodles and fresh herbs, dips them briefly into the warm, savory broth, and enjoys them alongside a piece of the smoky, caramelized pork. The temperature contrast between the cool noodles and the warm, smoky meat, combined with the bright acidity of the dipping sauce and the herbal freshness, creates an unforgettable symphony of flavors. Bún Chả captures the vibrant essence of Hanoi street life, inviting diners to actively participate in the assembly of every single delicious mouthful.

Main ingredients:

• Pork belly and minced pork
• Rice vermicelli noodles
• Fish sauce and vinegar
• Caramel sauce and garlic
• Green papaya and carrot
• Fresh aromatic herbs
• Charcoal for grilling

Method in brief:

1. Marinate sliced pork belly and minced pork patties in fish sauce, garlic, and caramel.
2. Grill the pork over hot charcoal until deeply charred and smoky.
3. Prepare a warm sweet-and-sour dipping broth with pickled green papaya and carrots.
4. Serve grilled pork in the warm broth alongside rice vermicelli noodles and fresh herbs.

View full recipe for Bún Chả

Gỏi Cuốn

Gỏi Cuốn, widely known internationally as fresh spring rolls or summer rolls, is a masterclass in lightness, health, and vibrant visual appeal. These translucent rolls are constructed using delicate sheets of dried rice paper that are briefly dipped in warm water until pliable, creating a chewy, elastic wrapping. Inside this edible casing lies a meticulous arrangement of ingredients: succulent boiled prawns cut cleanly in half to showcase their vibrant red tails, lean slices of pork, soft rice vermicelli noodles, crisp iceberg lettuce, garlic chives, and an abundance of fresh aromatic herbs like mint and Thai basil. Rolling Gỏi Cuốn requires a gentle yet firm touch to ensure the ingredients are tightly packed without tearing the delicate rice paper wrapper. When bitten into, the roll delivers an immediate burst of herbaceous freshness followed by the tender snap of prawns and the comforting chew of rice noodles. Unlike fried spring rolls, Gỏi Cuốn is served unheated, accompanied by a rich, savory peanut dipping sauce spiked with hoisin, garlic, and crushed peanuts, or alternatively a sharp, translucent fish sauce dressing. This dish is celebrated for being virtually fat-free while offering complex textures and explosive botanical flavors, making it a beloved appetizer across Vietnamese households and restaurants worldwide. It represents the lighter, refreshing side of Vietnamese gastronomy that prioritizes wellness and natural ingredient integrity.

Main ingredients:

• Rice paper wrappers
• Boiled prawns and pork
• Rice vermicelli noodles
• Fresh lettuce and herbs
• Garlic chives
• Peanut dipping sauce
• Hoisin sauce

Method in brief:

1. Soak dried rice paper sheets briefly in warm water until soft and pliable.
2. Lay prawns, pork, noodles, lettuce, and herbs neatly in the center of the wrapper.
3. Fold the sides inward and roll tightly into a neat cylinder shape.
4. Serve immediately alongside a rich peanut hoisin dipping sauce.

View full recipe for Gỏi Cuốn

Bún Bò Huế

Originating from the historic imperial city of Huế in central Vietnam, Bún Bò Huế is a bold, fiery, and deeply complex noodle soup that commands immense respect from spice lovers. Unlike the delicate harmony of northern phở, this central Vietnamese masterpiece is characterized by an assertive broth infused with fermented shrimp paste, lemongrass, annatto oil, and spicy chili oil, creating a rich, reddish-orange sheen on the surface. The broth is simmered for hours with beef bones, pork knuckles, and sometimes lemongrass stalks, extracting a robust umami foundation that effortlessly stands up to the intense seasonings. Thick round rice vermicelli noodles are used instead of flat ribbons, providing a sturdy texture that holds up against the powerful broth. The bowl is loaded with a variety of protein toppings, including slices of tender shank beef, unctuous pieces of pork knuckle, and slices of congealed pig’s blood, offering a truly traditional and rustic eating experience. To temper the bold heat and richness, Bún Bò Huế is served with an extensive plate of raw vegetables and herbs, including shredded banana blossom, mint, water spinach juliennes, and lime wedges. Every spoonful delivers a thrilling rollercoaster of lemongrass aroma, chili heat, fermented funk, and savory beefiness that leaves a lasting impression on anyone brave enough to dive in. It is a shining example of the adventurous and spicy palate unique to central Vietnamese culinary traditions.

Main ingredients:

• Thick round rice vermicelli noodles
• Beef shank and pork knuckle
• Lemongrass and shrimp paste
• Annatto oil and chili oil
• Banana blossom and herbs
• Lime and bean sprouts
• Fish sauce

Method in brief:

1. Simmer beef and pork bones with lemongrass, chili oil, and fermented shrimp paste.
2. Boil thick round rice vermicelli noodles until tender and place in bowls.
3. Arrange sliced beef shank and pork knuckle meat over the noodles.
4. Ladle spicy broth over the meat and serve with banana blossoms, herbs, and lime.

View full recipe for Bún Bò Huế

Cơm Tấm

Cơm Tấm

Cơm Tấm, famously known as broken rice, is a beloved southern Vietnamese comfort food born out of resourcefulness and culinary ingenuity. Historically, rice farmers and millers would gather the broken, fractured rice grains that were unsellable at market, cooking them into a distinctively textured meal that absorbs flavors remarkably well. Today, broken rice has transformed from a humble peasant meal into a nationwide delicacy, served as the centerpiece of elaborate street food plates. The star companion to the fluffy broken rice is a thick, succulent pork chop marinated in lemongrass, garlic, fish sauce, and sugar, then grilled over smoky coals until caramelized and tender. Accompanying the pork chop are various garnishes and side elements that elevate the plate, including a steamed egg meatloaf rich with wood ear mushrooms, shredded pork skin, scallion oil brushed over the rice, and house-made pickled vegetables. A small bowl of sweet-and-sour fish sauce loaded with chopped chilies is served on the side, intended to be drizzled over the rice and meat just before eating. The combination of the unique texture of broken rice, the smoky char of the grilled pork chop, and the rich umami of the accompaniments creates an addictive flavor profile. Cơm Tấm represents the vibrant street food culture of Saigon, offering a deeply satisfying and complete meal that appeals to all senses.

Main ingredients:

• Broken rice grains
• Grilled pork chop
• Steamed egg meatloaf
• Scallion oil
• Pickled vegetables
• Fish sauce dressing
• Coriander and cucumber

Method in brief:

1. Steam broken rice until fluffy and translucent.
2. Grill marinated pork chop over hot coals until charred and juicy.
3. Prepare accompaniments including scallion oil and pickled vegetables.
4. Plate broken rice with the grilled pork chop, meatloaf, and drizzle with fish sauce.

View full recipe for Cơm Tấm

Cao Lầu

Cao Lầu

Cao Lầu is an extraordinary and fiercely guarded culinary treasure exclusive to the ancient riverside town of Hội An in central Vietnam. What makes authentic Cao Lầu legendary is its noodles: the rice used to make them must be soaked in water drawn exclusively from the ancient local Ba Le well, mixed with alkaline ash harvested from specific trees on nearby Cham islands. This meticulous process yields noodles that are remarkably thick, chewy, and yellowish, possessing a distinct texture unlike any other noodle variety in Vietnam. The noodles are topped with slices of intensely savory, five-spice-marinated barbecued pork that resembles Japanese char siu, reflecting the town’s historical roots as a bustling international trading port. A handful of crispy fried square wonton skin pieces are scattered over the top to provide an addictive crunch, alongside a mountain of fresh local herbs, water spinach sprouts, and bean sprouts. Instead of a large volume of broth, Cao Lầu features only a few spoonfuls of concentrated, highly spiced pork dripping and soy sauce ladled into the bottom of the bowl, allowing the diner to toss everything together like a dry noodle salad. Every bite is a harmonious blend of chewy noodles, savory pork, fragrant herbs, and crispy crunch that tells the rich historical story of Hội An. Enjoying Cao Lầu in an open-air balcony overlooking the lantern-lit streets of the ancient town is an unforgettable pilgrimage for any dedicated food traveler.

Main ingredients:

• Special alkaline Cao Lầu noodles
• Five-spice barbecued pork
• Crispy fried dough croutons
• Fresh herbs and bean sprouts
• Concentrated pork sauce
• Lime and chilli
• Fresh water spinach

Method in brief:

1. Prepare alkaline rice noodles using traditional methods and blanch until chewy.
2. Slice spiced barbecued pork and fry small squares of dough until crispy.
3. Place noodles in a bowl with concentrated pork dripping and soy sauce.
4. Top with sliced pork, crispy croutons, fresh herbs, and bean sprouts before tossing.

View full recipe for Cao Lầu

Bánh Xèo

Bánh Xèo

Bánh Xèo is a visually stunning and delightfully crispy Vietnamese pancake whose name translates poetically to sizzling cake, referencing the loud, appetizing sound the batter makes when hitting a hot skillet. The bright yellow batter is crafted from rice flour, coconut milk, and turmeric, which imparts both a gorgeous golden hue and a subtle earthy sweetness. This batter is swirled into a sizzling hot, oiled skillet where it cooks rapidly, developing an impossibly crisp, lace-like outer crust while remaining slightly tender in the center. Before folding the crepe in half, the cook fills it with a savory mixture of sliced pork belly, succulent prawns, mung bean sprouts, and sometimes sliced onions or green beans. Eating Bánh Xèo is an interactive, tactile experience that involves traditional dining etiquette: one breaks off a piece of the crispy crepe, wraps it tightly inside a fresh mustard leaf or rice paper sheet along with an assortment of mint, perilla, and lettuce, and dips the entire bundle into a tangy fish sauce dressing. The contrast between the shattering crunch of the golden crepe, the savory seafood and pork filling, and the refreshing botanical bite of the raw herbs creates a magical culinary harmony. Bánh Xèo showcases the brilliant balance of textures and temperatures that defines southern Vietnamese cuisine, making it an absolute favorite at family gatherings and street food stalls alike.

Main ingredients:

• Rice flour and coconut milk
• Ground turmeric powder
• Pork belly and prawns
• Mung bean sprouts
• Fresh herbs and mustard leaves
• Nước chấm dipping sauce
• Vegetable oil for frying

Method in brief:

1. Whisk rice flour, coconut milk, and turmeric to create a smooth, golden batter.
2. Pour batter into a sizzling hot oiled skillet to form a crisp, thin pancake.
3. Add pork, prawns, and mung bean sprouts, then fold the crepe in half.
4. Serve hot with fresh mustard leaves, herbs, and tangy dipping sauce.

View full recipe for Bánh Xèo

Chả Giò

Chả Giò

Chả Giò, universally celebrated as fried Vietnamese spring rolls, represents the pinnacle of crispy indulgence in Vietnamese gastronomy. Unlike fragile fresh summer rolls, Chả Giò is wrapped in delicate wheat or rice paper wrappers and deep-fried until the exterior transforms into a golden, shatteringly crisp cylinder. The savory filling is a meticulously balanced mixture of minced pork, rehydrated glass noodles, wood ear mushrooms, finely minced shallots, and shredded root vegetables, seasoned with fish sauce and freshly cracked black pepper. Achieving the perfect Chả Giò requires frying at a moderate temperature initially to cook the interior filling thoroughly, followed by a quick blast of high heat to crisp up the exterior without burning the delicate wrapper. When served piping hot, these golden rolls are traditionally wrapped inside crisp lettuce leaves along with fresh mint, cilantro, and perilla, then dipped generously into a bowl of sweet-and-sour Nước Chấm sauce. The interplay of textures is phenomenal: the aggressive crunch of the fried wrapper gives way to a tender, savory, and aromatic meat filling that is instantly cooled and balanced by the crisp freshness of the herbs and lettuce. Chả Giò is a mandatory fixture at celebrations, family banquets, and casual gatherings, offering irresistible comfort food appeal that satisfies diners of all ages.

Main ingredients:

• Rice paper or pastry wrappers
• Minced pork and prawns
• Glass noodles and wood ear mushrooms
• Shallots and garlic
• Fresh lettuce and herbs
• Nước Chấm dipping sauce
• Vegetable oil for frying

Method in brief:

1. Mix minced pork, soaked glass noodles, mushrooms, and seasonings in a bowl.
2. Wrap portions of the filling tightly into cylinder shapes using rice paper sheets.
3. Deep-fry the rolls in hot oil until golden brown and shatteringly crisp.
4. Serve hot wrapped in lettuce leaves with fresh herbs and dipping sauce.

View full recipe for Chả Giò

Cá Kho Tộ

Cá Kho Tộ

Cá Kho Tộ is the epitome of homestyle Vietnamese comfort food, representing the art of slow-braising fish in a traditional clay pot. Most commonly prepared with catfish steaks or fillets, this dish relies on a rich, caramelized sauce made by melting sugar until it turns a deep amber color, then combining it with pungent fish sauce, garlic, shallots, and cracked black pepper. The fish is placed directly into the earthenware clay pot—known as a tộ—along with the caramel-fish sauce mixture and simmered over low heat for an extended period. As it braises, the clay pot retains and distributes heat evenly, allowing the liquid to reduce slowly into a thick, glossy, amber-colored glaze that penetrates deeply into the flaky fish flesh. Slices of fresh chili and green onions are often added toward the end of cooking to introduce a subtle kick and vibrant green garnish to the dish. Cá Kho Tộ is traditionally served piping hot right in its clay pot, accompanied simply by a large bowl of steaming white rice that acts as the perfect canvas for absorbing the rich, savory-sweet braising sauce. The profound depth of flavor—balancing intense saltiness, rich sweetness, and fiery warmth—demonstrates how simple, humble ingredients can be elevated through masterful technique into a profoundly satisfying meal that warms the heart of any Vietnamese household.

Main ingredients:

• Catfish steaks or fillets
• Fish sauce and sugar for caramel
• Garlic and shallots
• Black pepper and fresh chilli
• Clay pot (tộ)
• Spring onions
• Steamed white rice

Method in brief:

1. Melt sugar in a pan to create a rich caramel, then mix with fish sauce and aromatics.
2. Place fish steaks in a traditional clay pot and pour the caramel sauce over them.
3. Simmer on low heat for 30–40 minutes until the sauce reduces to a glossy glaze.
4. Garnish with sliced chilli and spring onions, then serve hot with white rice.

View full recipe for Cá Kho Tộ

Chè

Chè

Chè is a collective term encompassing the vast, colorful universe of traditional Vietnamese sweet beverages, puddings, and dessert soups. These sweet treats can be served warm or ice-cold, making them versatile year-round favorites for soothing a sweet tooth after a savory meal. The foundation of Chè often features an imaginative combination of mung beans, black-eyed peas, red azuki beans, cassava, tapioca pearls, and gelatinous jelly cubes, all bathed in rich, sweet coconut milk or fragrant pandan-infused syrup. Varieties range from layered tri-color dessert drinks packed with crushed ice to warm, comforting puddings of taro and sticky rice drizzled with warm coconut cream. The preparation involves cooking each component separately to achieve its ideal texture—whether that is creamy, chewy, gelatinous, or silky—before assembling them into stunning, multi-textured glass bowls. Chè is celebrated for its playful contrasts, where chewy tapioca pearls meet creamy coconut milk and nutty beans, creating a dessert experience that is as textural as it is sweet. Whether enjoyed from a bustling street cart on a sweltering tropical afternoon or as the grand finale of a formal family dinner, Chè offers a delightful window into Vietnam’s penchant for creative sweetness. It provides a refreshing and vibrant conclusion to any culinary exploration of Vietnamese cuisine.

Main ingredients:

• Coconut milk and cream
• Mung beans and red beans
• Tapioca pearls and jellies
• Pandan leaves or extract
• Sugar and crushed ice
• Sticky rice or taro
• Fruit pieces

Method in brief:

1. Boil beans, taro, and tapioca pearls separately until tender or chewy.
2. Prepare sweet coconut milk syrup flavored with aromatic pandan leaves.
3. Layer the cooked beans, jellies, and pearls in tall glasses or bowls.
4. Pour sweet coconut syrup over the ingredients and top with crushed ice.

View full recipe for Chè

WAGUU Pro Tip: Always wash and thoroughly dry your fresh herbs before serving; excess moisture dilutes the delicate dipping sauces and affects the dining experience.