Vietnamese cuisine

Vietnamese cuisine is deeply influenced by both Asian and Western culinary traditions, emphasizing balance, health, and lightness. Unlike Thai food, which is often very spicy, or Chinese food, which tends to be greasy, Vietnamese dishes appeal to a wide range of palates.

Vietnamese cooking heavily incorporates herbs, vegetables, and nuoc mam (fermented fish sauce), which adds a distinctive aroma and depth of flavor. The country has three main regional cooking styles:

• Northern cuisine is known for its saltier flavors.

• Central cuisine is spicier than the others.

• Southern cuisine leans towards sweetness, often using coconut milk.

Vietnamese Dining Culture

In Vietnam, food plays a central role in daily life, and dining etiquette is highly valued. Unlike Western customs where individuals order separate plates, Vietnamese meals are shared. Dishes are placed in the center of the table for everyone to enjoy together, fostering a warm and sociable atmosphere. This communal way of eating reflects the country’s collective spirit, extending beyond formal settings to informal gatherings.

Vietnamese people enjoy dining out, but instead of fancy restaurants, they often prefer street stalls. Even a simple visit can turn into a lavish meal. More than just an opportunity to savor delicious food, eating out is a social activity—a chance to connect, chat, and strengthen relationships despite the fast pace of modern life.

Vietnamese Street Food

Street food in Vietnam is more than just a culinary experience—it represents culture and tradition. It brings people together, sparking joy and nostalgia with every bite.

Banh Xeo (Vietnamese Crepe)

Originating from Southern Vietnam, banh xeo is a crispy rice-flour crepe, flavored and colored with turmeric. It is filled with bean sprouts, shrimp, and pork, then served with fresh herbs and a tangy dipping sauce.

Che (Sweet Soup)

A classic Vietnamese dessert, che comes in various flavors, featuring ingredients such as cassava jelly, coconut milk, and fruits. Popular varieties include longan, pomelo, corn, green bean, black bean, and lotus seed sweet soup.

Nom (Salad)

Vietnamese nom (papaya salad) is a refreshing street food dish made with shredded green papaya, carrot, beef, and shrimp. It is served cold with herbs, peanuts, and a sweet-sour dressing.

Lau (Hotpot)

Lau is a communal dish where a pot of simmering broth is placed at the center of the table. Diners cook ingredients like tofu, vegetables, beef, chicken, seafood, and organ meats in the broth. Traditionally heated by charcoal, modern versions use electric or alcohol stoves.

Pho (Noodle Soup)

Often considered the soul of Vietnamese cuisine, pho originated in the north and later spread across the country and the world. It consists of rice noodles, beef or chicken, and fragrant herbs, served in a steaming, flavorful broth. Other variations include sautéed pho and rolled pho.

Banh Mi (Vietnamese Sandwich)

A fusion of French and Vietnamese influences, banh mi is a crispy baguette filled with pickled vegetables, cucumbers, liver pâté, mayonnaise, and a selection of meats, topped with soy or fish sauce. Widely available from street vendors, this iconic sandwich is a staple in Vietnamese street food culture.