Vietnamese cuisine has long been celebrated worldwide for its sophistication, diversity, and especially its rich, homely flavors. Beyond elaborate, luxurious dishes, Vietnamese rustic cuisine possesses a unique charm, approachable and deeply rooted in the spirit of the countryside. From street vendors to cozy family eateries, these humble dishes have an irresistible appeal to everyone, whether local or international visitors. Join “Du lịch khắp thế gian” (Travel Around the World) as we explore the best rustic dishes in Vietnam, allowing you to fully savor the taste of home in every bite!
1. Pho – The Soul of Vietnamese Cuisine
When it comes to Vietnamese food, Pho immediately comes to mind. This dish has become an icon, the “national soul” in the hearts of Vietnamese people and international friends alike. Pho is not just a meal; it’s a cultural element, a beautiful aspect of Vietnamese culinary life.
The main ingredients of Pho are incredibly simple: soft rice noodles, rich broth simmered from bones and spices, fresh beef or chicken, topped with scallions and herbs. Though simple, crafting a truly authentic and delicious bowl of Pho is an art. The broth is clear, subtly sweet, and fragrant with bones and spices. The rice noodles are chewy and tender, the beef is cooked to perfection – rare, medium-rare, or well-done, depending on preference.
Pho is available everywhere in Vietnam, from upscale restaurants to humble sidewalk stalls. Regardless of location, Pho retains its distinctive, delicious, and addictive flavor. You can enjoy Pho at any time of day, from a hearty breakfast to a quick lunch or a relaxing dinner.
2. Cha Ca La Vong – Hanoi’s Culinary Gem
If Pho represents Vietnamese cuisine in general, then Cha Ca La Vong is the emblem of Hanoi’s gastronomy. This dish is famous both domestically and loved by international visitors. When in Hanoi, you cannot miss the opportunity to enjoy Cha Ca La Vong, especially on Cha Ca Street, the renowned food street of the capital.
Cha Ca La Vong is made from fresh Hemibagrus fish, filleted, cut into bite-sized pieces, and meticulously marinated with galangal, lemongrass, turmeric, fermented rice (mẻ), and distinctive spices. After marinating, the fish is briefly grilled over charcoal until partially cooked, then pan-fried to a golden crisp in sizzling oil. A special feature of Cha Ca La Vong is that it’s pan-fried right at the table in a small, hot, fragrant cast-iron pan.
To eat, diners pick up pieces of hot, crispy, golden-brown fish, dip them in shrimp paste mixed with lime juice and chili, and enjoy with rice vermicelli, herbs, roasted peanuts, and fresh scallions. The rich sweetness of the fish, the aromatic galangal, lemongrass, and turmeric, and the blend of sour, spicy, salty, and sweet shrimp paste create a unique and unforgettable flavor.
Pan-fried fish with dill and turmeric, Cha Ca La Vong, served on a sizzling pan
3. Banh Xeo – Crispy Sounds, Unforgettable Flavors
Banh Xeo is a popular rustic dish from Southern Vietnam, but nowadays it has become prevalent throughout the country. Banh Xeo captivates diners with its crispy, golden-brown crust, generous filling of shrimp, meat, and bean sprouts, served with fresh raw vegetables and a distinctive sweet and sour dipping sauce.
To make delicious Banh Xeo, rice flour is mixed with coconut milk, turmeric powder, and spices, then thinly poured onto a hot pan. The filling is stir-fried before being added to the pancake, usually consisting of shrimp, pork belly, bean sprouts, and onions. When the pancake turns golden brown, it’s folded in half, plated, and ready to be enjoyed.
Banh Xeo is best enjoyed hot, when the crust is still crispy and the filling is tender, sweet, and fragrant. To savor Banh Xeo authentically, cut the pancake into small pieces, wrap it with fresh greens like lettuce, fish mint, and perilla, and dip it in sweet and sour fish sauce or fermented fish sauce (mắm nêm).
Crispy Vietnamese pancake, Banh Xeo, filled with shrimp, pork, and bean sprouts
4. Cao Lau – Ancient Hoi An Flavors
Cao Lau is a specialty noodle dish of Hoi An, bearing the strong mark of cultural fusion in the ancient town. Cao Lau noodles have a unique golden color and chewy texture, handmade from rice soaked in ash lye and water from the famous Ba Le well. Cao Lau broth is not abundant, just slightly covering the bottom of the bowl, simmered from pork bones and spices, with a naturally sweet taste.
The highlight of Cao Lau also lies in the char siu pork and crispy pork cracklings. The char siu pork is richly marinated, braised until tender, with a beautiful dark caramel color. The pork cracklings are fried until crispy and fragrant, sprinkled on top of the Cao Lau bowl, enhancing the flavor and appeal of the dish.
Cao Lau is usually served with fresh greens like lettuce, bean sprouts, herbs, and a bit of Hoi An’s distinctive chili sauce. When enjoying it, you’ll feel the delicate harmony between the chewy noodles, rich broth, tender char siu pork, crispy cracklings, and refreshing raw vegetables.
Hoi An noodle dish, Cao Lau, with pork, cracklings, and vegetables
5. Rau Muong Xao Toi – Simple Stir-fried Water Spinach with Garlic
Stir-fried water spinach with garlic (Rau Muong Xao Toi) is a familiar dish in Vietnamese family meals, especially in the North. This dish, though simple, is very appetizing, loved by many for the refreshing taste of water spinach, the pungent aroma of garlic, and a slight spiciness from chili.
Water spinach is chosen young, vibrant green, washed, and cut into bite-sized pieces. Garlic is minced, sautéed until fragrant in oil, then water spinach is quickly stir-fried over high heat. Season to taste, add fresh chili if you like it spicy. Stir-fried water spinach with garlic is best when it retains its green crispness, not overcooked.
Stir-fried water spinach with garlic is often served with hot steamed rice, braised meat, fried fish, or other savory dishes. It’s an ideal dish to balance flavors and provide fiber for daily meals.
Stir-fried water spinach with garlic, Rau Muong Xao Toi, a simple and popular Vietnamese vegetable dish
6. Nem Ran (Cha Gio) – An Indispensable Appetizer
Nem Ran, also known as Cha Gio in the South, is a familiar appetizer in Vietnamese parties and feasts. Nem Ran is appealing due to its crispy rice paper wrapper, flavorful filling of minced pork, glass noodles, wood ear mushrooms, shiitake mushrooms, eggs, and various spices.
To make delicious Nem Ran, careful preparation is required from ingredient selection to wrapping and frying. The filling is mixed well, seasoned to taste, wrapped in rice paper into cylindrical or square shapes, then deep-fried until golden brown and crispy.
Nem Ran is often served with vermicelli noodles, raw vegetables, sweet and sour dipping sauce, and pickled vegetables (dưa góp). The crispiness of the wrapper, the richness of the filling, and the refreshing raw vegetables combine to create a tempting and irresistible dish.
Vietnamese fried spring rolls, Nem Ran or Cha Gio, a crispy and flavorful appetizer
7. Goi Cuon – Light and Healthy Fresh Spring Rolls
Goi Cuon, fresh spring rolls, are a light, refreshing dish, very popular on hot summer days. Goi Cuon is not only delicious but also healthy, containing plenty of vegetables and little oil.
The main ingredients of Goi Cuon include thin rice paper, fresh vermicelli noodles, boiled shrimp or boiled pork, lettuce, herbs, and chives. The ingredients are neatly arranged inside the rice paper and rolled up. Goi Cuon is usually dipped in black bean sauce or fermented fish sauce (mắm nêm) with roasted peanuts.
Goi Cuon is an ideal choice for those who want to enjoy Vietnamese food that is both delicious and healthy. This dish is not only popular domestically but also loved by many international visitors.
Vietnamese fresh spring rolls, Goi Cuon, with shrimp, vegetables, and vermicelli
8. Bun Bo Hue – Spicy and Flavorful Hue Beef Noodle Soup
Bun Bo Hue is a signature dish of Central Vietnam, famous for its rich, spicy, and fragrant flavor. Bun Bo Hue captivates diners with its flavorful broth, simmered from beef bones and fermented shrimp paste, thick round vermicelli noodles, tender beef shank, flavorful crab patties, and fresh raw vegetables.
The broth of Bun Bo Hue is the most important element, determining the distinctive flavor of the dish. The broth is simmered from beef bones, pork knuckles, with fermented shrimp paste, lemongrass, chili, and other spices, creating a rich, spicy, and savory taste. Bun Bo Hue is often served with bean sprouts, raw vegetables, sliced onions, and lime wedges and chili.
Bun Bo Hue is not only a familiar dish of Hue people but also a beloved dish throughout the country. If you have the opportunity to visit Hue, don’t forget to enjoy authentic Bun Bo Hue to fully experience the special flavor of this dish.
Hue spicy beef noodle soup, Bun Bo Hue, a flavorful and aromatic Vietnamese soup
9. Banh Khot – Savory Mini Pancakes from the Coast
Banh Khot are rustic mini pancakes, a familiar dish from Southern Vietnam, especially the coastal Vung Tau region. Banh Khot are small, round, and cute, with a crispy crust, flavorful shrimp and meat filling, served with raw vegetables and sweet and sour dipping sauce.
The crust of Banh Khot is made from rice flour mixed with coconut milk, turmeric powder, and spices, poured into small cast-iron molds and deep-fried until crispy. The filling usually consists of fresh shrimp, minced pork, steamed mung beans, and scallions. Banh Khot is best enjoyed hot, when the crust is still crispy and the filling is tender, sweet, and fragrant.
Banh Khot is often served with raw vegetables like lettuce, herbs, shredded green papaya, and diluted sweet and sour dipping sauce. It’s an ideal snack to enjoy in the afternoon or on weekends.
Mini savory pancakes, Banh Khot, with shrimp and coconut milk, a Southern Vietnamese specialty
10. Ga Tan – Nutritious Herbal Chicken Soup
Ga Tan, herbal chicken soup, is a nutritious dish, beneficial for health recovery, often used for sick people, the elderly, or postpartum women. Ga Tan is cooked with black chicken or regular chicken, stewed with medicinal herbs such as goji berries, jujubes, codonopsis, angelica sinensis, and other spices.
Ga Tan has a delicious, subtly sweet broth, rich in herbal flavors. The chicken meat is tender, infused with spices, very nutritious, and easily digestible. Ga Tan is usually eaten hot, with bread or steamed rice.
Ga Tan is not only a delicious dish but also a valuable remedy, helping to enhance health and nourish the body. It’s an ideal dish to care for your family’s health.
Vietnamese herbal chicken soup, Ga Tan, a nutritious and restorative dish
11. Nom Hoa Chuoi – Rustic Banana Flower Salad
Nom Hoa Chuoi, banana flower salad, is a rustic salad, familiar to Vietnamese people, especially in the North. Nom Hoa Chuoi has a sweet and sour, refreshing, and crunchy taste, very suitable to be served with grilled or fried dishes or in family meals.
Banana flower is chosen young and tender, thinly sliced, soaked in diluted salt water to reduce bitterness. Then, the banana flower is mixed with shredded green papaya, julienned carrots, herbs, roasted peanuts, shredded chicken, and sweet and sour salad dressing.
Nom Hoa Chuoi has a harmonious sweet and sour taste, the crunchiness of banana flower, papaya, and carrots, the aroma of herbs, the nuttiness of roasted peanuts, and the richness of the salad dressing. It’s a tempting appetizer or side dish in everyday meals.
Vietnamese banana flower salad, Nom Hoa Chuoi, a refreshing and flavorful salad
12. Bun Bo Nam Bo – Quick and Nutritious Southern Beef Vermicelli
Bun Bo Nam Bo, Southern beef vermicelli, is a famous mixed vermicelli dish from the South, loved by many for its delicious, rich flavor and quick preparation. Bun Bo Nam Bo is an ideal choice for a quick yet nutritious lunch.
Fresh vermicelli noodles are placed in a bowl, topped with stir-fried tender beef, fresh bean sprouts, raw vegetables, roasted peanuts, fragrant fried shallots, and sweet and sour fish sauce. All combined create a tempting, colorful, and flavorful dish.
Bun Bo Nam Bo does not have broth, but still retains moisture and rich flavor thanks to the sweet and sour fish sauce and fresh, cool raw vegetables. This dish is not only delicious but also provides enough nutrients for a meal.
Southern Vietnamese beef vermicelli salad, Bun Bo Nam Bo, a flavorful and quick meal
13. Hoa Qua Dam – Refreshing Summer Fruit Dessert
Hoa Qua Dam, mixed fruit dessert, is a familiar dessert to Vietnamese people, especially on hot summer days. Hoa Qua Dam is a wonderful combination of fresh, cool fruits and sweet yogurt, helping to cool down and provide vitamins for the body.
Common fruits used to make Hoa Qua Dam are jackfruit, mango, watermelon, dragon fruit, strawberries, longan, lychee… Fruits are cut into bite-sized pieces, mixed with yogurt, and topped with shaved ice and condensed milk if you prefer it sweeter.
Hoa Qua Dam is not only a delicious dessert but also a great thirst quencher in the summer. You can easily find this dish everywhere, from sidewalk stalls to upscale restaurants.
Vietnamese mixed fruit dessert with yogurt, Hoa Qua Dam Sua Chua, a refreshing and sweet treat
14. Pho Cuon – A Unique Twist on Traditional Pho
Pho Cuon, fresh pho rolls, are a unique twist on traditional Pho, offering a new and interesting culinary experience. Pho Cuon retains the characteristic flavor of Pho, but in a neat, easy-to-eat, and more refreshing form.
Fresh, soft rice paper sheets (banh pho) are used to wrap stir-fried beef, lettuce, herbs, and cucumber inside. Pho Cuon is usually dipped in sweet and sour fish sauce or black bean sauce. This dish is very suitable as an appetizer or a light meal during the day.
Pho Cuon is a specialty of Hanoi, but nowadays it has become popular in many other provinces. If you are familiar with Pho soup, try Pho Cuon to experience the difference and uniqueness of this dish.
Vietnamese fresh pho rolls, Pho Cuon, a unique and refreshing appetizer
15. Ga Nuong Mat Ong – Irresistibly Sweet Honey Grilled Chicken
Ga Nuong Mat Ong, honey grilled chicken, is a rustic dish, loved by many for its delicious, rich flavor and crispy, golden-brown skin. Ga Nuong Mat Ong is often used in family gatherings, with friends, or on picnics and outings.
Chicken is carefully marinated with honey, garlic, shallots, lemongrass, chili, and other spices, then grilled over charcoal or in an oven. Honey gives the chicken skin a beautiful golden color, natural sweetness, and appealing crispiness. The chicken meat inside is tender, sweet, and infused with spices, very delicious.
Ga Nuong Mat Ong is often served with bamboo rice (com lam), sticky rice with chicken (xoi ga), vermicelli noodles (bun), or bread (banh mi). It’s an ideal dish to enjoy with family and friends on special occasions.
Vietnamese honey grilled chicken, Ga Nuong Mat Ong, a flavorful and popular dish
16. Pho Xao – Familiar Flavors in a New Form
Pho Xao, stir-fried pho, is a familiar dish, transformed from traditional Pho soup. Pho Xao offers a rich, delicious flavor and quick, convenient preparation.
Rice noodles (banh pho) are stir-fried in a hot pan with beef or chicken, bok choy, onions, eggs, and spices. Pho Xao is best when the noodles are just cooked through, not overcooked, still retaining their chewiness and tenderness. Meat and vegetables are tender, infused with spices, very flavorful.
Pho Xao is usually eaten hot, with soy sauce or chili sauce. It’s an ideal dish for a quick and convenient breakfast, lunch, or dinner.
Vietnamese stir-fried pho noodles, Pho Xao, a quick and flavorful noodle dish
17. Ca Phe Trung – Hanoi’s Unique Egg Coffee
Ca Phe Trung, egg coffee, is a unique drink of Hanoi, famous for its creamy, delicious egg custard topping, blending with the slight bitterness of coffee. Ca Phe Trung is not only a drink but also a distinctive culinary culture of the capital.
Egg yolks are whisked with sugar and condensed milk to create a smooth, fluffy egg custard. Strong brewed Vietnamese coffee is poured into a glass and topped with the egg custard. When enjoying, people stir the egg custard and coffee together, feeling the richness of the egg, the bitterness of the coffee, and the sweetness of the milk.
Ca Phe Trung is an ideal drink to enjoy in the morning or afternoon, especially on cool days in Hanoi. If you have the opportunity to visit Hanoi, don’t forget to try this unique egg coffee.
Vietnamese egg coffee, Ca Phe Trung, a unique and creamy Hanoi specialty
18. Bo La Lot – Fragrant and Flavorful Grilled Beef in Betel Leaves
Bo La Lot, grilled beef in betel leaves, is a rustic grilled dish, familiar to Vietnamese people, especially in the South. Bo La Lot is appealing due to the fragrant aroma of betel leaves, the tender sweetness of beef, and the simple, quick preparation.
Beef is minced or ground, mixed with spices, wrapped in betel leaves, then grilled over charcoal or in a grill pan. Betel leaves, when grilled, release a distinctive aroma, blending into the beef, creating an irresistible flavor. Bo La Lot is often served with vermicelli noodles, raw vegetables, rice paper, and sweet and sour dipping sauce.
Bo La Lot is an ideal dish to enjoy at outdoor barbecues or in family meals. This dish is not only delicious but also provides many nutrients.
Vietnamese grilled beef in betel leaves, Bo La Lot, a fragrant and flavorful dish
19. Xoi – Familiar Vietnamese Sticky Rice for Breakfast
Xoi, sticky rice, is a familiar and popular breakfast dish for Vietnamese people, loved for its convenience, quickness, and delicious, filling flavor. There are many types of Xoi, from simple plain sticky rice (xoi trang) to gac fruit sticky rice (xoi gac), mung bean sticky rice (xoi do xanh), corn sticky rice (xoi ngo), savory sticky rice (xoi xeo), chicken sticky rice (xoi ga), Chinese sausage sticky rice (xoi lap xuong)…
Xoi is cooked from fragrant sticky rice, steamed or cooked in a rice cooker. Xoi is often served with various toppings such as shredded chicken, Vietnamese sausage (cha lua), fried egg, Chinese sausage, pork floss (ruoc), fried shallots… Depending on your preference, you can choose the type of Xoi and toppings that suit you.
Xoi is not only a breakfast dish but also a snack, lunch, or dinner loved by many. It’s a rustic dish, closely associated with Vietnamese culinary life.
Vietnamese sweet sticky rice, Xoi Vo, a popular breakfast and snack
20. Banh Cuon – Light and Delicate Steamed Rice Rolls for Breakfast
Banh Cuon, steamed rice rolls, are a light and delicate breakfast dish of Vietnamese people, especially in the North. Banh Cuon is made from rice flour, thinly steamed on a steamer, with a filling of minced pork and wood ear mushrooms, served with sweet and sour dipping sauce and fragrant fried shallots.
Banh Cuon is best enjoyed hot, when the rolls are still soft, tender, and fragrant. The filling is flavorful, with a pungent aroma of fried shallots. The sweet and sour dipping sauce is just right, enhancing the flavor of the dish. Banh Cuon is often served with Vietnamese pork roll (cha que) or boiled eggs.
Banh Cuon is an ideal breakfast dish for those who want to enjoy Vietnamese food that is both delicious and light, delicate. This dish is not only popular in big cities but also loved in rural areas.
Vietnamese steamed rice rolls, Banh Cuon, a light and delicate breakfast dish
Vietnamese rustic cuisine is incredibly rich and diverse, each dish carrying a distinctive flavor, reflecting the cultural identity of each region. The dishes above are just a small part of the treasure trove of Vietnamese rustic cuisine. Explore and experience them yourself to fully feel the beauty and sophistication of Vietnamese cuisine. Surely, this culinary journey will bring you unforgettable experiences and beautiful memories of Vietnam and its people.