Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
Fresh king mackerel pounded vigorously until it develops a hyper-elastic texture, then deep-fried into golden patties. The essential topping for Nha Trang and Da Nang noodle soups.
Shatteringly crisp, deep-fried pork spring rolls chopped into bite-sized pieces and served over a bed of cold rice vermicelli, fresh lettuce, and mint, drenched in sweet fish sauce.
A beloved schoolyard snack. Paper-thin crepe wrappers filled with freshly grated coconut, black sesame seeds, and a crunchy stick of pulled sugar candy. Cheap, sweet, and highly nostalgic.
A fluffy, sesame-studded deep-fried dough pocket sliced open and violently stuffed with fragrant, green pandan sticky rice and coconut shavings. A masterful carb-on-carb collision.
Originating from the Cambodian border, this rare, dry noodle dish mixes rich coconut cream with pounded dried shrimp, papaya, and fish sauce. A savory, sweet, and nutty revelation.
A whole pink tilapia swimming in a massive, bubbling cauldron of sweet-and-sour tamarind broth, surrounded by mountains of raw vegetables. The definitive Vietnamese group dinner.
It is less of a rice dish and more of a vibrant salad. Hand-shredded boiled chicken, sharp onions, and Vietnamese mint tossed in lime juice, served alongside fragrant chicken-fat rice.
Minced pork smeared onto rice paper, folded into tiny rectangles, skewered on bamboo sticks, and grilled until blistering. Wrapped in greens and dunked in a peanut-chili sauce.
A Central Vietnamese specialty gone viral. Chunks of intensely sour, garlicky fermented pork ears are aggressively mixed with quail eggs, cucumber, and chili salt in a plastic bowl.
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