Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
Not for the faint of heart. A dark, bubbling broth made from fermented mud carp, loaded with eggplant, squid, and twenty different wild Delta vegetables. An explosive Mekong experience.
Deep-fried in cast-iron dimples until golden and crunchy, topped with fresh shrimp and shrimp powder. Wrap them in mustard greens and dunk in sweet fish sauce for coastal perfection.
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.
Raw pork mixed with garlic, chili, and shredded skin, wrapped tightly in banana leaves to ferment. A tangy, chewy, wildly popular beer snack from northern Vietnam.
A Chinese-influenced mooncake featuring impossibly flaky pastry enclosing a dense, sweet core of mung bean, salted egg yolk, and pungent durian. The ultimate polarizing dessert.
Forget the pork pate. Mock meats made from seitan, fried tofu skins, and mushroom-based spreads are taking over. Why Vietnam's vegan Banh Mi is a culinary triumph.
Minced beef infused with five-spice, rolled into tiny green leaf cigars, and grilled over charcoal. The peppery, incense-like aroma makes this Saigon's favorite BBQ roll.
A thick, velvety rice porridge heavily seasoned with black pepper, Vietnamese coriander, and chewy stir-fried river mussels. The ultimate rainy day comfort food in Hanoi.
Minced pork sausage molded directly onto a stalk of lemongrass, grilled, and served with rice paper and a thick peanut-liver sauce. An interactive, roll-it-yourself feast.
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