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Minced beef infused with five-spice, rolled into tiny green leaf cigars, and grilled over charcoal. The peppery, incense-like aroma makes this Saigon's favorite BBQ roll.
Smaller, thicker, and impossibly crunchier than its southern cousin. Learn to pour the perfect central Vietnamese Banh Xeo filled with pork, shrimp, and bean sprouts.
Boiled chicken hand-torn and tossed aggressively with thinly sliced raw onions, Vietnamese mint, and lime juice. A sharp, acidic appetizer that punches you in the palate.
A dark, intensely pungent broth made from fermented mud carp, loaded with eggplant, roast pork, and squid. A fearless recipe for adventurous home cooks.
Steamed rice paper dyed with pandan extract, filled with grated coconut and roasted mung beans, then dusted with sesame seeds. A rare, sweet twist on a savory classic.
Firm, earthy black grass jelly cut into cubes and swimming in a bowl of sweet, icy coconut cream. The fastest, easiest Vietnamese dessert to beat the summer heat.
Overripe bananas soaked in rum, layered with coconut milk-soaked bread, and baked until the edges caramelize. Vietnam's gooey, heavy answer to western banana bread.
Wrapped in a specialized molasses-coated rice paper from central Vietnam, these tiny shrimp and pork rolls stay shatteringly crisp for hours. Master the 'Cha Ram' technique.
A strong jasmine green tea base mixed with the tart, floral juice of fresh kumquats and plenty of sugar. The quintessential 50-cent street corner refreshment.
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