Vietnamese food is one of the very special cuisines that has been recognized and appreciated by many countries around the world. The Vietnamese popular food looks simple, but they are specialties that help Vietnamese cuisine attract many gourmets around the world to pay attention. What is the most popular Vietnamese food? Let’s go with Tasty Touch to list the most popular Vietnamese food.
- Vermicelli/Noodle (Bún)
- Vermicelli with shrimp paste (Bún đậu mắm tôm)
- Bun cha (Bún chả)
- Bun thang (Bún thang)
- Bun bo Hue (Bún bò Huế)
- Snail noodles (Bún ốc)
- Red vermicelli (Bún đỏ)
- Noodle Soup (Phở – Pho)
- Beef noodle soup (Phở bò)
- Rolled-up beef noodles (Phở cuốn)
- Sliced chicken noodle soup (Phở gà)
- Stir-fried noodles (Phở xào)
- Mixed noodles (Phở trộn)
- Beef noodle soup with bordelaise sauce (Phở sốt vang)
- Noodle soup with brisket & meatballs (Phở bò viên)
- Rice/Sticky rice (Cơm)
- Sticky rice cooked in bamboo (Cơm lam)
- Burnt rice (Cơm cháy)
- Mussel rice (Cơm hến)
- Com Nieu (Cơm niêu)
- Broken rice (Cơm tấm)
- Vietnamese hotpot (Lẩu)
Vermicelli with shrimp paste (Bún đậu mắm tôm)
Hanoi is the birthplace of noodles with shrimp paste. Although it seems like a simple meal, it’s challenging to replicate the flavor! Vermicelli, fried tofu, spring rolls, boiling pig leg, marjoram, and most importantly – shrimp paste are the main ingredients in this straightforward recipe. The dipping sauce is one element that, in my opinion, distinguishes this meal from others. A little amount of vinegar, alcohol, sugar, and frying oil is combined with the shrimp paste. All of it was dissolved together with some chopped red chile and kumquat juice.
Bun cha (Bún chả)
Bun cha looks simple, but the processing is very elaborate, worthy of a dish representing the ancient Kinh land. The person who makes this famous bun cha is also an artist. Minced pork has a bit of fat, mix well the spices to make it fragrant, and then grilled over a charcoal fire for the scent to spread.
Bun thang (Bún thang)
Another Hanoi specialty is bun thang. Bun thang is special because the broth is clear and very sweet thanks to stewed chicken bones and dried shrimp. In the bowl, the ingredients are neatly arranged on the vermicelli such as boiled duck eggs, pork rolls, chicken, shiitake mushrooms, and laksa leaves. The taste is extremely sweet, and the combination of ingredients in a bowl of vermicelli is wonderful.
Bun bo Hue (Bún bò Huế)
This is the quintessential and extremely Vietnamese food popular in the dreamy Hue. This attractive beef noodle dish, although it looks like that, is very elaborate. The broth is simmered from beef bones, so it’s very sweet. Beef noodle soup is quite big, usually a bit smaller than Banh Chung. The proper bowl of bun bo must have beef, pork leg, herbs, spring rolls, and a little bit of fish sauce. The scent spreads everywhere, bringing beef noodle soup to many parts of the country.
You can cook Bun Bo Hue with our recipe.
Snail noodles (Bún ốc)
Noodle with snail is a familiar breakfast dish for many people because of the hot, sweet broth of snails mixed with crispy snail meat, fatty pangasius, and delicious white tofu. When eating, we just need to add raw vegetables, squeeze a little lemon, and have an attractive drink to enjoy!
Red vermicelli (Bún đỏ)
Delicious, eye-catching red vermicelli with the beautiful red-orange color of vermicelli noodles cooked with cashew oil and shrimp brick color mixed with fragrant, quality crab meat. When eating, we will feel the sweet bone broth with the attractive scent of crab sauce.
In addition, to spice up the noodle dish, you can add chopped boiled water spinach, young chicken eggs, and crispy fatty pork skin. Add a little shrimp paste mixed with a little tamarind juice and it’s super delicious!
Noodle Soup (Phở – Pho)
Beef noodle soup (Phở bò)
The noodle dish that makes the name Vietnamese pho must definitely include beef noodle soup. A bowl of pho with a unique and very attractive aroma, large, thick pieces of beef, red and pink beef, a little green color, and aroma from onions and other accompanying vegetables, just looking at it is already delicious.
The clear broth, with natural sweetness from the bones, is stewed for many hours, adding spices to taste extremely rich and delicious.
Rolled-up beef noodles (Phở cuốn)
Another delicious Vietnamese most popular food that we want to introduce to you is pho cuon. This piece of fresh, white noodle soup rolled inside green vegetables, fragrant, golden fried meat, white and white silk rolls and carrots, really make it difficult to resist the attractiveness of the dish.
The filling inside the pho is very diverse and can be replaced with shrimp, fried rolls, and beef depending on the family’s preferences. But no matter what filling is used, pho roll is still a delicious dish, conquering all diners.
Sliced chicken noodle soup (Phở gà)
Your menu of pho dishes cannot be ignored. A bowl of fragrant, hot chicken noodle soup with white, tender pieces of chicken, and golden chicken skin, will comfort your grumpy stomach. Chicken pho broth has a light yellow color but still retains the level of Vietnamese pho standards. The noodle soup is soft, submerged in a sweet broth, and fragrant with ginger, cinnamon, and anise.
In particular, the chicken is cooked soft, sweet, and the skin is crispy and greasy, adding a few tangs of herbs to eat.
Stir-fried noodles (Phở xào)
Let’s transform the traditional pho into this mouth-watering stir-fried pho right away. There are 2 ways to cook fried pho: crispy fried or soft fried. Regardless of how it is fried, the dish is still extremely delicious, with green, red, red, white, and white colors that look extremely attractive.
Stir-fried Pho with soft, sweet pieces of beef, mixed with bok choy, carrots, and onions, fresh, crispy, and sweet, add a little cilantro, and fragrant scallions. Just try it once and you will be addicted to this dish.
Mixed noodles (Phở trộn)
Equally delicious as the mixed noodle dish that is making rain and making waves recently is mixed noodle soup. The bowl of pho mixed with the aroma of fried onions and herbs served with chicken or beef is very attractive. The white noodles are soft and soaked in a very rich, rich, salty, and sweet fish sauce.
The meat with the mixed pho is extremely diverse, the chicken is soft and sweet, and the beef is rich and delicious combined with a few crispy roasted peanuts.
Beef noodle soup with bordelaise sauce (Phở sốt vang)
Beef noodle soup with delicious wine sauce, famous for its spice-infused beef. The aroma of the dish will stimulate all your senses. The noodle part is soft, submerged in a sweet broth, and served with rich, tender beef. Grab some pho noodles with beef in wine sauce and feel the salty, sweet, and fatty flavors of this pho.
Noodle soup with brisket & meatballs (Phở bò viên)
The fragrant bowl of beef noodle soup with the fresh green color of green onions, beef balls, and rare meat on top will be a reasonable choice for your quality breakfast. Beef balls have tendons, so when eating, it’s very interesting, encrusted with soft stewed beef, and easy to eat. Add a little bit of tender beef for enough quality.
Eating a piece of beef with a strong flavor, sipping a piece of sweet broth, accompanied by a piece of soft noodle soup is really delicious!
Rice/Sticky rice (Cơm)
Sticky rice cooked in bamboo (Cơm lam)
The name rice lam seems to be simple, but it is a dish full of art. If you want to eat Lam rice, you have to go to the Northwest, where there are villages of Thai, Tay, Nung, Mong, Muong, and Dao people – who hold the essence of highland rice grains… “Lam” in the national language means to bake something in a bamboo tube. So is rice lam.
After putting rice in the bamboo tube with spring water, these bamboo tubes will be grilled on fire. The tube used to cook lam rice must be fresh so that when the rice is cooked, the rice grains blend in with a little sweetness and the characteristic smell of bamboo. Bamboo is often chosen when the cake is dull, too young, or too old.
Burnt rice (Cơm cháy)
Tourists from all over the world come to Ninh Binh first to visit the ancient capital of Vietnam, then to enjoy the specialty burnt rice more than 100 years old.
Burnt rice in Ninh Binh is special because of its round and firm fragrant glutinous rice grains. When cooking, you must use a cast iron pot on a wood stove to keep the traditional flavor, the fragrant yellow burnt rice is both flexible and delicious. After drying for 2-3 days in the sun, the burnt rice is deep-fried and used within the day. Served with elder rice is a variety of foods ranging from beef, and pork to vegetables such as onions, mushrooms, carrots, and tomatoes.
Mussel rice (Cơm hến)
Mussel rice is one of many specialties that Hue people use to entertain guests from far away. This frugal dish consists of cold rice, mussels, and some raw vegetables, mix well and enjoyed. The sweetness of mussels, the fleshy taste of roasted peanuts, the aroma of raw vegetables, and the spicy taste of chili make this dish the allure of this dish. It is not wrong to say that when coming to Hue if you have not eaten mussel rice, it is considered that you have never been there.
Com Nieu (Cơm niêu)
Originating from the Central region, rice pot has spread throughout the country because of its unique way of enjoying it. Although it is just a popular rice dish, thanks to its meticulous processing, many people love it.
If you want to have a good rice pot, you must first find a suitable pot, the lid must be tight, not warped or skewed. The rice is washed and then put into the pot to cook. When the rice has just run out of water, it is continued to bury it in ash and charcoal for about 20 minutes so that the rice is fully cooked. Enjoying the rice pot with fish dishes braised with pepper, braised with a bowl of cool green vegetable soup, any fastidious diner must be satisfied.
Broken rice (Cơm tấm)
Broken rice is an idyllic but famous dish of Saigon with many attractive accompanying ingredients such as ribs, fried rice, spring rolls, etc., making it difficult for diners to ignore. For Saigon people, eating broken rice forever is never boring.
Broken rice used to be called poor family rice because it was cooked with broken grains (broken pieces of rice), but today, people have to grind rice to get enough broken grains to cook for millions of diners. A plate of broken rice served with ribs, skin, spring rolls, eggs, onion fat, and fish sauce will make your taste buds “paralyzed” by its delicious taste.
Vietnamese hotpot (Lẩu)
Sour bamboo shoots hotpot (Lẩu măng chua)
The starting point is the specialty of the Northwest region, to make finished products, people here have to spend a lot of time from selection to preliminary processing and then brewing bamboo shoots to the most thorough. Also from such an elaborate process, sour bamboo shoots give a very characteristic cool and sour taste.
Almost with sour bamboo shoots hotpot, you add fish or meat to more suitable and diverse ways of processing. Served with sour bamboo shoots, hotpot is rice or vermicelli. Sometimes, people still use sour bamboo shoots to add to soups or stir-fries to neutralize the taste of meat and fish and increase taste buds.
Crab hotpot (Lẩu riêu cua)
Because it is a coastal city, Hai Phong’s dishes are mostly seafood-oriented. It is no wonder that the field crab hot pot originated here, where people have a great love for crab dishes, both field crab and sea crab.
The ingredients to make this dish are none other than crab. In order to have the golden crab patches, the crab bricks should be taken out separately, the crab meat should be filtered so that when cooked, it will float into plump pieces on the surface of the pot. Try to imagine a hot pot with lots of colorful crabs, vegetables, and sweet broth, who is not attracted at first sight.
Chicken hotpot with ocimum graveolens (Lẩu gà lá é)
“Ocimum graveolens” sounds strange to many people, or is mistaken for cinnamon leaves because it is quite similar in shape, but the taste of é leaves is sour and a bit acrid when eaten raw. This is a spice that is used a lot in the life of Phu Yen people, chicken hotpot with é leaves also goes everywhere from here.
It does not require too much difficulty in processing, this hot pot only needs the observant person to choose a firm chicken for a sweet broth, especially the basil leaves which must pick up the young leaves to help wake up the inherent aroma.Have you eaten any of these Vietnamese popular food? If you like Vietnamese cuisine, try cooking these dishes. The taste of Vietnam created by yourself will be much more wonderful, right? Wish you success in your journey to conquer this symphony of flavors!