Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
No bigger than two fingers, these tiny, ultra-crispy baguettes are filled with rich pate and dipped in a notoriously spicy chili sauce called Chi Chuong.
Grilled directly on a stick of fresh lemongrass, this Central Vietnamese pork sausage is stripped off, wrapped in rice paper with peanut sauce, and eaten immediately.
A soft, sticky steamed dumpling perched perfectly on top of a crispy, deep-fried rice patty. A masterpiece of textural contrast that was once served to kings.
Roast pork, unripe papaya, and jackfruit drenched in an aggressively stinky, fermented anchovy sauce. You will either run away or order a second bowl immediately.
A gooey, hot rice flour paste topped with minced pork, wood ear mushrooms, and fried shallots. The ultimate street-side bowl to warm your hands during a northern winter.
One uses delicate rice paper and crab; the other uses a netted wrapper and taro. Understand the intense regional rivalry over Vietnam's most famous fried appetizer.
Forget the classic fresh spring roll. Filled with crunchy jicama, Chinese sausage, dried shrimp, and peanuts, Bo Bia is the ultimate unsung hero of Saigon street snacks.
Originating in Hue, this unique drink tops strong coffee with a thick, salted cream layer that perfectly balances the bitterness. A flavor explosion you must try.
A chaotic bowl of room-temperature rice, tiny river clams, crispy pork rind, peanuts, and a shockingly spicy, murky broth on the side. The true peasant dish of the imperial city.
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