Bo bia (spring rolls with Chinese sausage) is known as a younger version of the more popular goi cuon (fresh summer rolls), but the fillings of both are totally different.
This Vietnamese street food favorite is prepared with thin rice papers, to which the chef adds julienned jicama and carrots, Chinese sausage, a thinly sliced omelet, dried shrimp, and fresh greens such as Thai basil, lettuce, or mint.
The rolls are traditionally served with a hoisin dipping sauce topped with crushed peanuts and chili.
The rolls cost VND5,000-7,000 each and can be found at sidewalk stalls or traditional markets.
Photo by homnay_tuiangi
Bun thit nuong (rice vermicelli served with grilled pork), which has become a popular breakfast dish in southern Vietnam, combines marinated grilled pork, rice vermicelli noodles, fresh vegetables including bean sprouts, diced cucumber, pickled radish, and chopped lettuce.
A bowl of bun thit nuong is garnished with seasoned green onions and chopped peanuts to add to its flavor and color, in addition to a dipping fish sauce that is typically enriched with lime or lemon juice, water, and sugar.
Though grilled pork is an indispensable part of the dish, some eateries also add other options for customers, including fried spring rolls or grilled pork sausage.
TasteAtlas recommended some addresses in HCMC to try the dish, including Ms.Tuyen's stall, Royal Saigon Restaurant Bui Vien or Ms. Anh Ba's stall.
Photo by Phong Vinh
Com tam (broken rice) is no longer an unfamiliar name to foreign tourists as the dish can be found almost everywhere in Ho Chi Minh City and in southern provinces from traditional markets to street side eateries.
The dish is usually served with tender grilled pork, bi (shredded pork skin), cha (meatloaf with steamed pork, egg and other ingredients), a bed of pickled vegetables and garnished with scallion oil, and crispy fried pork lard.
A dish of broken rice costs VND25,000 to 40,000 ($1-1.61), although some elite destinations would charge VND120,000 for a portion.
Photo by Duong Quoc
Pho, considered Vietnam's national dish, has achieved a global reputation as the dish that is served with fragrant beef or chicken broth, although the beef-based pho version seems to be a favorite among diners.
Food lovers can choose from among various beef cuts such as tai (rare beef slices), gau (thinly sliced fatty brisket), bo vien (beef meatballs) and nam (beef flank).
A bowl of pho bo is always served with cinnamon, star anise, cloves, cardamom, and coriander and it is topped with cilantro, sliced onions, and chopped green onions.
The food guide site recommended the best places in Vietnam to try this dish: Ms. Quynh, Hoa Pasteur's stall in Ho Chi Minh City and Thin's stall or Gia Truyen's in Hanoi.
A bowl of pho bo in HCMC and Hanoi costs from VND30,000 to 70,000.
Banh mi heo quay (Vietnamese sandwich with crispy roasted pork belly) is a new variation of the traditional banh mi.
One side of the banh mi can be spread with chicken liver pate before the sliced pork belly is added to the sandwich.
A combination of mayonnaise, pickled carrots and daikon, cucumbers, cilantro, and chives is indispensable.
A banh mi heo quay costs from VND15,000-20,000 and can be found along sidewalks throughout HCMC.
Photo by Khanh Thien
Bun cha (Vietnamese grilled pork with rice noodles) originated in Hanoi and shot to global fame after former U.S. President Barack Obama enjoyed it with late celebrity chef Anthony Bourdain during his 2016 trip to Vietnam. The dish was then featured on Bourdain's show "Parts Unknown."
Although bun cha can now be found in other parts of Vietnam, the Hanoi version remains highly recommended as the dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of fresh herbs such as perilla leaves, lettuce, coriander, and morning glory.
TasteAtlas suggested some places in Hanoi to try the dish, including Ms. Huong Lien’s stall, Era Restaurant or the No.34 stall.
Photo by Bui Thuy
Bo nhung dam (beef dipped in vinegar hotpot), with a sour, sweet broth mixed with fragrant coconut juice and vinegar, is a must-try dish in Hanoi on cold days.
The vinegar-flavored broth includes coconut milk or coconut water, lemongrass, onions, or other additions, along with typical accompaniments such as thinly sliced raw beef and an assortment of fresh herbs, like bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves.
A serving of bo nhung dam includes rice paper sheets, which are used as wrappers, and a small cup of mam nem seasoned with chili garlic, which is the indispensable dipping sauce for the dish.
Photo by Bui Thuy
