Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
A clear, clear broth topped with perfectly julienned omelet, shredded chicken, pork roll, and a drop of pungent shrimp paste. The most refined and beautiful bowl in the capital.
Scooped from a massive wooden barrel on a bicycle, this delicate, melt-in-your-mouth soy pudding is drenched in a warm, spicy ginger-sugar syrup. A nostalgic street-side hug.
Freshly steamed, impossibly thin rice sheets served warm on a plate, topped with shrimp powder, scallion oil, and dipped in sweet fish sauce. A minimalist coastal breakfast.
Bite-sized, deep-fried spring rolls stuffed with pork and shrimp, but instead of rice paper, you wrap them in a raw, spicy mustard green leaf. The perfect bitter-crispy contrast.
What happens to the leftover Lunar New Year cakes? They are sliced and pan-fried until the sticky rice forms a golden, impenetrable crust. A greasy, glorious winter snack.
Fresh cuttlefish painstakingly pounded by hand in a mortar to retain its springy, crunchy texture, then deep-fried until golden. The undisputed seafood pride of Quang Ninh province.
Made from roasted sticky rice, peanut, and a fierce hit of ginger, this dense, crunchy bar was once a tribute to kings. The perfect companion for strong green tea.
A refined, clear broth swimming with whole snakehead fish fillets and large, fresh shrimp, served with a side of crunchy water lily stems. The pure taste of the coastal Delta.
A thick layer of roasted peanuts and sticky molasses sandwiched between two grilled rice paper crackers. A wildly chewy, aggressively sweet regional specialty.
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