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Take crispy scorched rice from the bottom of the pot and dip it into a wildly salty, sweet, peppery reduction of fish sauce, pork fat, and dried shrimp. A peasant dish turned luxury.
Thick slices of crunchy, translucent jellyfish swimming in a delicate, sweet fish broth. Don't be afraid—this textural masterpiece is the definitive taste of Vietnam's south-central coast.
Shredded free-range chicken mixed with lime leaves, onions, and chili, served over rice cooked in rich chicken broth and turmeric. Discover the most iconic dish of the lantern-lit ancient town.
Confusingly named, this is actually a Hanoi favorite. A warm salad of rice vermicelli, stir-fried garlic beef, crushed peanuts, fried shallots, and a splash of sweet fish sauce. No hot broth required.
Raw silver herring cured in lime and mixed with shredded coconut meat, wrapped in rice paper, and dipped in a rich peanut sauce. The absolute pinnacle of island seafood.
Softer and richer than its Hoi An cousin, this coastal chicken rice uses fluffy grains soaked in chicken fat, topped with hand-shredded chicken, pickled onions, and a splash of sweet fish sauce.
Hailing from Lang Son, this bizarre take on Pho features cold rice noodles tossed in a sticky sweet-tamarind sauce, topped with shredded duck, fried sweet potatoes, and peanuts.
Boiled without the traditional banana leaf wrapper, these completely clear, chewy dumplings loaded with shrimp and pork are tossed in scallion oil and sweet chili fish sauce.
Free-range chicken marinated in wild honey and forest leaves, clamped tight in split bamboo, and roasted over an open flame. A smoky, primal feast from Dak Lak province.
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