Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
Replacing traditional pork cuts with massive slices of fried, hyper-elastic fish paste. Topped with cilantro and a heavy squeeze of sweet chili sauce. The ultimate breakfast in Nha Trang or Vung Tau.
Fresh, unsweetened milk poured over warm, chewy tapioca pearls dripping in a thick, smoky black sugar syrup. An addictive Taiwanese import that completely reshaped Vietnamese youth culture.
Large, chewy glutinous rice dumplings stuffed with a sweet mung bean paste, bathing in a hot, amber-colored ginger syrup. A traditional sweet soup meant to symbolize a smooth, happy life.
Boiled chicken hand-torn into shreds and tossed aggressively with thinly sliced raw onions, Vietnamese mint, and lime juice. A sharp, acidic appetizer that punches you in the palate.
Simmered with dried squid until the rice breaks down completely, creating a deeply savory, umami-rich golden porridge. Eaten on the curb at 2 AM with a mountain of black pepper and fried dough sticks.
A portable gas stove hits the table topped with a shallow pan of fiercely boiling, thick, sweet-and-sour tamarind sauce. You cook the raw beef and onions yourself, dunking crusty bread into the glorious mess.
It tastes like a fresh spring roll converted into a soup. A wild combination of pork belly, shrimp, sour tamarind, and savory fermented soybean paste in one bowl.
A hyper-local breakfast where you spread a stack of steaming, blank rice sheets with grilled pork, pickles, and dip them in spicy fish sauce yourself. Roll, eat, repeat.
No bigger than two fingers, these tiny baguettes are baked until hard, smeared with rich pork liver pate, and injected with Chi Chuong, an aggressively spicy local chili sauce.
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