Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
A vibrant green, chewy tapioca jelly encasing a sweet mung bean and coconut core, folded into a square palm leaf box. The quintessential dessert of a Vietnamese wedding.
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.
Originating from a late-night stall serving laborers in the dark. A vibrant plate of white rice surrounded by finely shredded pork, omelet, herbs, and shrimp powder.
A whole unplucked chicken is encased in thick river mud and thrown into a fire. Crack open the hardened clay to reveal incredibly juicy, perfectly steamed meat.
Large mountain snails emptied, mixed with minced pork and wood-ear mushrooms, stuffed back in with a stalk of lemongrass, and steamed. Pure culinary brilliance for a cold night.
Unlike regular Banh Cuon, this legendary village style leaves out the meat. Perfectly translucent, paper-thin sheets of rice batter are dipped in sauce and eaten with cinnamon pork sausage.
Colored naturally by the vibrant red seeds of the Gac fruit, this slightly sweet sticky rice is the mandatory, visually striking centerpiece of any Vietnamese celebration.
A deeply savory, medicinal-tasting broth loaded with tender goat meat, tofu skin, and starchy taro root. The definitive group dining experience for cold nights in Ninh Binh or Saigon.
Served in dozens of miniature ceramic bowls, these wobbly rice cakes are topped with toasted shrimp powder and crispy pork skin. You can never eat just one.
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