Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
A thick, viscous tapioca broth swirling with real crab meat, shredded chicken, quail eggs, and a massive hit of black pepper. Saigon's ultimate cheap, warming afternoon snack.
A tall glass filled with freshly mashed, hyper-creamy avocado puree, crowned with a massive scoop of coconut ice cream and toasted coconut flakes. Da Lat's most famous sweet invention.
A masterclass in agar-agar art. This firm, refreshing jelly features swirling, marbled layers of green pandan, brown coffee, and white coconut milk meant to resemble a traditional landscape painting.
Whole fresh shrimp, shells and all, deep-fried in a nest of julienned sweet potatoes. Grab a plastic stool, wrap it in lettuce, and enjoy the crunchiest lakeside snack in the capital.
A thick, savory paste made from lime-water rice flour, poured piping hot into a bowl, and topped with a heavily seasoned stir-fry of minced pork and wood-ear mushrooms. Pure winter comfort.
A highly localized, viscous soup characterized by its striking orange-red color from cashew oil, featuring short, chewy tapioca noodles and a rich slurry of pounded shrimp and crab.
They don't contain actual pork! These addictive, rock-hard little biscuits feature a hypnotic brown and white spiral pattern made from alternating layers of cocoa and vanilla dough.
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