Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
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.
Waiters smash the clay pot with a hammer and literally throw the block of crispy-bottomed rice across the restaurant to be caught and served. Dinner and a show, Vietnamese style.
Snakehead fish marinated in fresh turmeric, floating in a slightly sweet broth alongside crunchy Sesbania flowers (Bong Dien Dien). The quintessential, colorful flavor of the flooded Delta.
Deep-fried anabas (climbing perch) floating in a light, sweet ginger broth loaded with mustard greens. A fiercely localized northern breakfast that balances crunch and warmth.
Thick, spongy chunks of white pomelo pith are soaked, washed, and coated in tapioca starch to create a crunchy, sweet, jelly-like dessert. A miraculous zero-waste culinary creation.
Looking like tiny, clear half-moons stuffed with bright orange shrimp and pork belly, these chewy tapioca treats are the quintessential street snack of Phan Thiet and Mui Ne.
Originating from a late-night stall that served laborers in the dark, this vibrant dish features white rice surrounded by finely shredded pork, omelet, herbs, and shrimp powder. Heavenly, not hellish.
Thick, massive, and heavily studded with sesame seeds. Watch the artisans of Binh Dinh masterfully toast these shield-sized rice crackers over open flames without burning them.
A deeply savory, brown rice porridge cooked in bone broth and fresh pig's blood, topped with intestines, liver, and lung. Uncover the ultimate blue-collar breakfast and midnight hangover remedy.
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