Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
Protected by a thick, dark purple rind lies a snow-white, garlic-clove-shaped flesh that is an explosion of sweet, tart, and floral flavors. Decoding the obsession with the mangosteen.
Cow intestines, tripe, and stomach braised until tender in a rich, sweet, and heavily spiced coconut curry broth. Dip a crusty baguette into this polarizing, beloved after-school snack.
Often overshadowed by Pho, this intensely flavorful northern soup features tender chunks of Muscovy duck, dried bamboo shoots, and a garlic-chili-soy dipping sauce on the side.
Deep-fried balls of glutinous rice flour filled with sweet, creamy mung bean paste and rolled heavily in toasted sesame seeds. The ultimate crispy-chewy street food snack.
Boiled, thinly sliced green figs (Va) violently tossed with boiled pork, shrimp, roasted sesame, and local herbs. A complex, astringent, and highly addictive appetizer from the ancient capital.
Raw fish fillets cured in vinegar, coated in a thick, dry spice rub of toasted cornmeal and chili, then wrapped in forest leaves. A daring, incredibly delicious coastal specialty.
Flattened, deep-fried wonton wrappers piled high with a sweet-and-sour salsa of tomatoes, pork, and shrimp. The crunchy, heavily localized appetizer that dominates Hoi An's menus.
A bed of warm, blank rice crepes topped with an aggressively seasoned salad of shredded chicken, crunchy chicken intestines, and crispy shallots. A brilliant textural collision.
Famous for its unbelievably chewy, clear tapioca noodles that never get soggy. Served 'dry' with a soy-garlic dressing, offal, shrimp, and a side bowl of bone broth.
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