Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
She took her crispy Mekong Delta crepe to a food festival in the US and won. Dive into the massive, pork and bean-sprout-filled Banh Xeo that made a humble chef famous.
It is all about the sauce. Roll your own garlicky pork skewers, crispy rice paper tubes, and mango, then dip them into a warm, deeply savory orange peanut-liver sauce.
Served on tiny plastic stools under a dim streetlamp. This intensely spicy, lemongrass and shrimp-paste-heavy noodle soup is the authentic, unforgiving taste of Hue.
They only serve one dish. Sizzling chunks of turmeric-marinated catfish fried with dill at your table, eaten with vermicelli and shrimp paste. A Hanoi culinary monument.
Watch the master spread liquid rice batter over a cloth steamer to create impossibly thin, delicate rolls stuffed with wood-ear mushroom and pork. The elegant breakfast of Hanoi.
Famous for its warm black sesame pudding in winter and icy lotus seed soup in summer. A legendary, nostalgic dessert spot that has satisfied Hanoians for generations.
Sticky rice infused with turmeric, slathered in liquid chicken fat, and piled high with Chinese sausage, pate, and braised pork. The ultimate late-night caloric indulgence.
Known for thick, chewy tapioca noodles and a clean, incredibly sweet pork bone broth. You must eat it with a mountain of fresh local herbs and boiled pork knuckle.
Glassy noodles, minced pork, liver, quail eggs, and shrimp swimming in a clear, garlicky bone broth. The complex, multicultural bowl that dominates Southern breakfasts.
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