Tất cả món ăn · Every recipe we have

All recipes

Every dish we’ve published, newest first. If you’re new here, begin with the foundations — everything else on this site assumes you have real nước chấm within reach.

Phở

Phở & Noodle Soups·255 min·Advanced

Phở Bò, the Hanoi WayPhở bò

Hanoi's morning bowl built the slow way — charred onion and ginger, toasted spices, and a beef broth kept at a shiver, never a boil, for three hours.

Gốc

Foundations·20 min·Beginner

Caramel SauceNước màu

Vietnamese caramel sauce — sugar taken past amber to bitter mahogany, the color and backbone of every kho. Stages by shade and smell, jarred for months.

Chè

Chè & Sweets·15 min·Beginner

Đà Lạt Avocado CreamKem bơ

Đà Lạt's night-market original — chilled avocado blended dense as mousse under a scoop of coconut ice cream and toasted coconut. The highlands' proudest sweet.

Phố

Street Food·55 min·Intermediate

Bánh Mì ThịtBánh mì thịt

The full Saigon cold-cuts bánh mì built at home — crackly baguette, a quick chicken-liver pâté, đồ chua, and a shake of Maggi, assembled in the right order.

Kho

Kho & the Claypot·35 min·Beginner

Tamarind-Glazed SquidMực rim me

Squid lacquered in sticky tamarind and fish sauce — the central coast's great beer snack, plus the science of keeping squid tender, not rubbery.

Bánh

The World of Bánh·85 min·Intermediate

Hải Phòng Bánh BèoBánh bèo Hải Phòng

Hải Phòng's square bánh bèo — banana-leaf steamed rice cakes under a pork and wood ear topping, dunked in a peppery bone-broth dipping sauce.

Phở

Phở & Noodle Soups·220 min·Intermediate

Hủ Tiếu Nam VangHủ tiếu Nam Vang

The Phnom Penh–style noodle soup of the Mekong world — clear pork-and-dried- seafood broth, chewy noodles, shrimp, quail eggs, and a slick of fried garlic oil.

Phở

Phở & Noodle Soups·225 min·Intermediate

Bún Bò HuếBún bò Huế

Huế's lemongrass-annatto noodle soup — beef shank, pork hock, and a fermented-shrimp depth handled honestly for kitchens far from the Perfume River.

Gốc

Foundations·95 min·Beginner

Bamboo-Tube RiceCơm lam

Highland sticky rice roasted in bamboo tubes — plus an oven method with foil and banana leaf — served with muối vừng lạc, sesame-peanut salt.

Gốc

Foundations·25 min·Beginner

Pickled Carrot & DaikonĐồ chua

The sweet-sour carrot and daikon pickle that lives inside every bánh mì — a ratio-first quick pickle, with the salting step that guards the crunch for weeks.

Bánh

The World of Bánh·40 min·Beginner

Smashed Rice Crackers with Baby ClamsBánh đập hến xào

Cẩm Nam's two-texture trick — a wet rice sheet smacked onto a crisp cracker, broken by hand, and dipped beside baby clams sautéed hot with lemongrass.

Uống

Drinks·10 min·Beginner

Iced Milk CoffeeCà phê sữa đá

Vietnam's iced coffee ritual — dark robusta dripped through a phin onto condensed milk, stirred over ice. Slow by design, born in Buôn Ma Thuột's highlands.

Gỏi

Rolls & Gỏi·25 min·Beginner

Green Mango SaladGỏi xoài

Green mango cut into crunchy threads, tossed with dried shrimp, rau răm, and a bold fish-sauce dressing — the central coast's sharpest little salad.

Chè

Chè & Sweets·55 min·Beginner

Lotus Seed ChèChè hạt sen

Lotus seeds simmered tender in rock-sugar syrup — a spare, temple-lineage Vietnamese sweet, served warm or iced, with an optional longan refinement from Huế.

Bánh

The World of Bánh·70 min·Intermediate

Sizzling CrêpesBánh xèo

The south's giant turmeric-and-coconut crêpe, fried lacy-crisp around shrimp and pork, then torn, rolled in lettuce with herbs, and dragged through nước chấm.

Uống

Drinks·18 min·Beginner

Egg CoffeeCà phê trứng

Hanoi's dessert in a cup — egg yolks and condensed milk whipped into a warm, meringue-soft cream and floated on a small, fierce phin brew of robusta.

Kho

Kho & the Claypot·180 min·Intermediate

Beef Stew with Star Anise & LemongrassBò kho

Saigon's French-Vietnamese beef stew — chuck braised with lemongrass, star anise, and annatto until the broth is the point, eaten with torn baguette or noodles.

Chè

Chè & Sweets·60 min·Beginner

Sesame Rice Balls in Ginger SyrupSủi dìn

Warm glutinous rice balls with molten black sesame hearts in a ginger-hot syrup — the Hoa community's winter sweet from Hải Phòng's old Chinese quarter.

Phở

Phở & Noodle Soups·85 min·Intermediate

Lạng Sơn Sour PhởPhở chua

Lạng Sơn's cold sweet-sour phở — rice noodles, crisp pork, fried sweet potato, and peanuts under a garlicky tangy dressing, no broth pot required.

Phố

Street Food·75 min·Intermediate

Hội An Chicken RiceCơm gà Hội An

Hội An's chicken rice — rice cooked golden in the poaching broth, hand-torn chicken tossed with rau răm and onion, a Hainanese idea gone thoroughly Vietnamese.

Phố

Street Food·35 min·Beginner

Đà Lạt Grilled Rice PaperBánh tráng nướng

Đà Lạt's night-market rice paper grill — egg, scallion, and dried shrimp crisped onto bánh tráng. The 'Vietnamese pizza,' translated to a home stove.

Bánh

The World of Bánh·60 min·Intermediate

Bánh CănBánh căn

Phan Rang's mini rice-flour cakes, a Cham inheritance baked in bare clay molds — crisp-edged, tender-centered, made at home in an aebleskiver pan.

Phố

Street Food·60 min·Intermediate

Baby Clam RiceCơm hến

Huế's cơm hến — cool rice under a heap of baby clams, herbs, peanuts, and crackling, with hot clam broth on the side. Poverty food that outlived the palace.

Bánh

The World of Bánh·85 min·Intermediate

Bánh CuốnBánh cuốn

Hanoi's breakfast rice rolls without a steamer — a thin batter set in a covered nonstick pan, rolled around pork and wood ear, showered in fried shallots.

Kho

Kho & the Claypot·60 min·Intermediate

Claypot Caramel FishCá kho tộ

Catfish braised in bittersweet nước màu caramel and fish sauce until the sauce turns mahogany — the Mekong Delta's claypot standard, saucepan route included.

Phố

Street Food·60 min·Intermediate

Hải Phòng Spicy Mini BaguettesBánh mì cay

Finger-width baguettes with silky liver pâté and chí chương chili sauce — Hải Phòng's fiery answer to bánh mì, sold by the dozen since the subsidy years.

Gỏi

Rolls & Gỏi·75 min·Beginner

Fresh Spring RollsGỏi cuốn

Southern Vietnam's pork-and-shrimp fresh roll — herbs, vermicelli, and rice paper rolled with proper tension, plus the peanut-hoisin sauce it was born to meet.

Nướng

Grills & Lemongrass·80 min·Intermediate

Mắc Khén Grilled ChickenGà nướng mắc khén

Spatchcocked chicken under a crust of wild mắc khén pepper, grilled or roasted hot, with chẳm chéo — the herbal dipping salt of the northwest.

Gỏi

Rolls & Gỏi·60 min·Beginner

Pork & Rice Paper RollsBánh tráng cuốn thịt heo

Đà Nẵng's boiled-pork platter — thin slices with their ribbon of fat, rice paper, a garden of herbs, and pungent mắm nêm doing the talking. You roll.

Phở

Phở & Noodle Soups·230 min·Intermediate

Gia Lai Dry PhởPhở khô Gia Lai

Pleiku's two-bowl phở — chewy dry noodles tossed with garlicky minced pork and tương đen, a clear beef broth steaming alongside. Gia Lai's quiet classic.

Phở

Phở & Noodle Soups·100 min·Intermediate

Fish Cake Noodle SoupBún chả cá

The central coast's morning soup — a clear fish-bone broth brightened with tomato and dill, over rice vermicelli and fried fish cakes that bounce.

Nướng

Grills & Lemongrass·55 min·Intermediate

Lemongrass Pork SkewersNem lụi

Huế's nem lụi — springy pork paste grilled on lemongrass stalks, wrapped in rice paper and herbs, and dragged through a peanut sauce with a secret.

Kho

Kho & the Claypot·50 min·Beginner

Sour Fish SoupCanh chua cá

The Mekong Delta's everyday sour soup — catfish simmered with tamarind, pineapple, and tomato, finished with rice-paddy herb and a spoonful of fried garlic.

Nướng

Grills & Lemongrass·45 min·Intermediate

Chả Cá Lã VọngChả cá Lã Vọng

Hanoi's most famous single-dish meal — turmeric and galangal fish seared in oil, then finished at the table under a collapsing heap of dill and scallions.

Phố

Street Food·60 min·Intermediate

Broken Rice with Grilled Pork ChopCơm tấm sườn

Saigon's broken-rice classic — a thin lemongrass-honey pork chop seared hard, cơm tấm underneath, scallion oil, a fried egg, and nước chấm over everything.

Gỏi

Rolls & Gỏi·75 min·Intermediate

Square Crab Spring RollsNem cua bể

Hải Phòng's square-folded fried rolls — crab, pork, and wood ear sealed in rice paper and fried to a shattering crust, the port city's proudest snack.

Chè

Chè & Sweets·90 min·Intermediate

Five-Color Sticky RiceXôi ngũ sắc

Tày celebration sticky rice steamed in five natural colors — magenta leaf, turmeric, pandan, butterfly pea — with honest substitutes for every dye.

Phở

Phở & Noodle Soups·90 min·Intermediate

Cao LầuCao lầu

Hội An's trading-port noodle — chewy lye-water noodles, five-spice pork, crisp croutons, and a few spoonfuls of broth, from a town that kept its secrets.

Uống

Drinks·20 min·Beginner

Iced Tamarind CoolerĐá me

Sweet-sour tamarind syrup shaken with ice and crowned with roasted peanuts — a Mekong Delta street drink built for the region's hottest afternoons.

Nướng

Grills & Lemongrass·100 min·Intermediate

Lemongrass Roast ChickenGà nướng sả

Highlands grilled chicken in the Bản Đôn style — a lemongrass-turmeric paste worked under the skin, roasted to burnished gold, with lime-chili salt.

Nướng

Grills & Lemongrass·60 min·Intermediate

Nem Nướng Nha TrangNem nướng Nha Trang

Nha Trang's grilled pork-paste skewers, char-edged and springy, wrapped at the table in rice paper with herbs and the city's guarded dipping sauce.

Bánh

The World of Bánh·65 min·Intermediate

Bánh Bèo ChénBánh bèo chén

Huế's steamed rice cakes in little dishes — each with its dimple of dried-shrimp floss, scallion oil, and pork crackling, eaten by the dozen with a spoon.

Nướng

Grills & Lemongrass·70 min·Intermediate

Bún ChảBún chả

Hanoi's charcoal lunch — smoky pork patties and caramel-marinated belly dropped into a warm, sweet-sour dipping broth with cold noodles and herbs.

Phở

Phở & Noodle Soups·135 min·Advanced

Hải Phòng Crab Noodle SoupBánh đa cua

Hải Phòng's brick-red crab noodle soup — a blue-crab riêu broth over chewy brown bánh đa noodles, with betel-leaf pork and crisp morning glory.

Nướng

Grills & Lemongrass·520 min·Intermediate

Kitchen-Rafter Smoked BuffaloThịt trâu gác bếp

Black Thái smoked buffalo jerky from the northwest highlands — a mắc khén and ginger cure, slow oven drying, and the safety rules jerky demands.

Phở

Phở & Noodle Soups·85 min·Intermediate

Mì QuảngMì Quảng

Quảng Nam's turmeric-gold noodles under a scant, intense broth — shrimp, pork, peanuts, and a shattered rice cracker. A noodle dish, not a soup.

Gốc

Foundations·10 min·Beginner

Nước Chấm, Balanced by TasteNước chấm

The everything-sauce of the Vietnamese table — fish sauce, lime, sugar, and chili in living balance, plus the tasting method that beats any fixed ratio.

Chè

Chè & Sweets·60 min·Advanced

Palm-Sugar Honeycomb CakeBánh bò thốt nốt

An Giang's amber steamed cake — rice flour and Khmer palm sugar risen with yeast into a bouncy, honeycombed crumb, sliced thin and eaten by hand.

Chè

Chè & Sweets·75 min·Intermediate

Three-Color ChèChè ba màu

The layered glass the diaspora made famous abroad as "rainbow dessert" — mung bean, red bean, and pandan jelly under coconut milk and crushed ice, built layer by honest layer.

Kho

Kho & the Claypot·50 min·Beginner

Ginger Chicken KhoGà kho gừng

A thrift-kitchen weeknight braise — chicken thighs in a caramel-dark, ginger-forward sauce that turns a single cheap cut into a full dinner over rice.

Gốc

Foundations·15 min·Beginner

Pineapple Mắm NêmMắm nêm pha

The central coast's signature dipping sauce — fermented anchovy purée mellowed with pineapple, garlic, and chili — built at a beginner-safe dose before you commit the whole jar.

Uống

Drinks·25 min·Beginner

Hội An Herb LimeadeNước mót

The lantern-town's lemongrass-kumquat limeade — a gently spiced herbal cup made famous by one Hội An stall, honestly recent and easy to make at home.

Chè

Chè & Sweets·50 min·Beginner

Cồn Hến Corn ChèChè bắp

Chè bắp from Cồn Hến — young corn shaved off the cob into a light glutinous porridge, the cobs simmered for stock, finished with salted coconut cream.

Kho

Kho & the Claypot·75 min·Advanced

Stuffed Squid in Caramel SauceMực nhồi thịt

Whole squid packed with pork, wood ear, and glass noodles, seared and then glazed in caramel fish sauce — coastal thrift dressed up as a centerpiece.

Chè

Chè & Sweets·50 min·Intermediate

Chè Lam (Ginger-Peanut Sticky Bars)Chè lam

A northern Tết confection of toasted sticky-rice flour, malt syrup, ginger, and peanuts — chewy amber bars dusted in the same roasted flour that binds them.

Chè

Chè & Sweets·30 min·Beginner

Young Green Rice ChèChè cốm

Autumn's chè — young green rice from Làng Vòng simmered into a jade pudding with pandan and coconut milk, proof that Hanoi takes its seasons personally.

Gốc

Foundations·30 min·Beginner

Kho Quẹt (Scrape-the-Pot Caramel Dip)Kho quẹt

A scarcity-era dip of caramel, fish sauce, pork fat, and pepper, cooked down thick enough to scrape from a claypot with blanched vegetables.

Phố

Street Food·25 min·Beginner

Bánh Tráng TrộnBánh tráng trộn

Saigon's schoolyard rice-paper salad — torn rice paper tossed with dried beef, quail egg, mango, and chili oil, a 2000s street-cart invention now a national obsession.

Gốc

Foundations·15 min·Beginner

Green-Chili É SaltMuối é

The highlands' answer to muối ớt — coarse salt pounded with green chili and fragrant é-basil leaf, the dipping salt built to sit beside grilled chicken.

Phố

Street Food·30 min·Beginner

Grilled Corn with Scallion OilBắp nướng mỡ hành

Whole corn charred over coals and basted with scallion oil — the coast's night-market brazier snack, with the char doctrine that separates good from burnt.

Chè

Chè & Sweets·115 min·Beginner

Bánh Tổ (Tết Molasses Cake)Bánh tổ

Quảng Nam's Tết molasses cake — glutinous rice and dark cane sugar steamed in a banana-leaf basket, then sliced and pan-fried into chewy golden coins.

Gốc

Foundations·40 min·Intermediate

Huế Sour ShrimpTôm chua

Huế's fermented sour shrimp — whole shrimp turned scarlet and bright in a rice, galangal, and chili cure. The condiment that runs the table, made safely at home.

Chè

Chè & Sweets·40 min·Beginner

Dừa Dầm (Coconut Sundae)Dừa dầm

Hải Phòng's coconut sundae — young coconut ribbons, coconut jelly, and iced coconut cream layered in one glass; the original the copies all name-check.

Kho

Kho & the Claypot·55 min·Beginner

Chicken & Sour Bamboo SoupCanh gà măng chua

A highland chicken soup soured with fermented bamboo — the jarred măng chua that does the honest work, and the salt-sour-heat balance that makes it sing.

Phố

Street Food·45 min·Beginner

Bún Đậu Mắm TômBún đậu mắm tôm

Hanoi's plank lunch — fried tofu, bricks of bún, herbs, and mắm tôm whipped with lime and sugar until it froths. Divisive by design, beloved anyway.

Chè

Chè & Sweets·40 min·Beginner

Banana-Coconut ChèChè chuối

Overripe bananas simmered in coconut milk and tapioca pearls until the fruit turns jammy — the Mekong Delta's warm, everyday chè, served hot or cold.

Kho

Kho & the Claypot·110 min·Intermediate

Caramel Pork & EggsThịt kho trứng

The southern Tết pot — pork belly and whole eggs braised in coconut water and nước màu until mahogany, better on day three than the day it's made.

Phố

Street Food·60 min·Beginner

Đà Lạt Bánh Mì Xíu MạiBánh mì xíu mại

A hill-station breakfast built for dunking — loose pork meatballs simmered in tomato broth, torn bread on the side, a Hoa dish that became Đà Lạt's own.

Kho

Kho & the Claypot·55 min·Intermediate

Tuna Braised with PineappleCá ngừ kho thơm

Phú Yên tuna steaks braised in caramel and fish sauce with pineapple for acid and sweetness — a claypot dish built on the difference between loin and belly.

Gỏi

Rolls & Gỏi·55 min·Advanced

Nam Ô Cured-Fish SaladGỏi cá Nam Ô

The raw-fish salad of Nam Ô fishing village — lime-cured herring rolled in toasted rice powder with wild herbs, made safely abroad with frozen sushi-grade fish.

Gốc

Foundations·85 min·Intermediate

Lotus-Leaf RiceCơm lá sen

The Nguyễn court's banquet rice — fried rice with lotus seeds, shrimp, and chicken, folded into a lotus leaf and steamed until the perfume reaches every grain.

Phố

Street Food·45 min·Intermediate

Chả Rươi (Sandworm Omelet)Chả rươi

The November omelet — brackish-water rươi bound with egg, pork, dill, and tangerine peel, fried to a custard-hearted crisp. Nothing substitutes.

Uống

Drinks·10 min·Beginner

Shan Tuyết Ancient-Tree TeaTrà Shan Tuyết

Tea from centuries-old trees on the northern ridges — downy snow-white buds, a honeyed and faintly smoky cup, and the water temperatures that let them speak.

Phố

Street Food·55 min·Intermediate

West Lake Shrimp FrittersBánh tôm Hồ Tây

Sweet-potato and shrimp fritters from the shore of Hanoi's West Lake — lacy, amber, fried to a crackle, then folded into lettuce and dragged through nước chấm.

Bánh

The World of Bánh·50 min·Beginner

Bánh Tằm Bì (Silkworm Noodles)Bánh tằm bì

Thick round rice noodles under shredded pork skin and rice powder, drenched in coconut cream and nước chấm — the delta's silkworm-shaped comfort plate.

Gỏi

Rolls & Gỏi·45 min·Beginner

Chicken & Cabbage GỏiGỏi gà bắp cải

The leftover-chicken salad of scarcity-era kitchens — shredded cabbage, poached chicken, and a fistful of rau răm doing the work a whole spice rack couldn't.

Gỏi

Rolls & Gỏi·70 min·Intermediate

Stuffed Cabbage RollsBắp cải cuộn thịt

Cabbage leaves tied with scallion around a pork-and-mushroom filling in a clear broth — a northern dish carried to the highlands by 1954 resettlers and never let go.

Uống

Drinks·10 min·Beginner

Sugarcane-Lime JuiceNước mía

Fresh-pressed sugarcane juice sharpened with lime and kumquat — street-cart refreshment from the coast's sugarcane heartland, with a blender method for kitchens without a press.

Phở

Phở & Noodle Soups·55 min·Beginner

Bún Mắm NêmBún mắm nêm

Đà Nẵng's brothless noodle bowl — cool bún, boiled pork, pickles, and herbs bound by pungent mắm nêm sauce, with a dosing guide for the uninitiated.

Gỏi

Rolls & Gỏi·50 min·Beginner

Huế Fig SaladVả trộn

Huế's vả trộn — young green figs simmered tender, crushed with pork, shrimp, and sesame, and scooped up on toasted rice crackers. Garden thrift in company dress.

Gỏi

Rolls & Gỏi·35 min·Beginner

Đồ Sơn Jellyfish SaladNộm sứa

Cool ribbons of jellyfish with the snap of the sea, tossed with herbs, peanuts, and lime fish sauce — Hải Phòng's coastal salad, texture first.

Gốc

Foundations·75 min·Intermediate

H'Mông Steamed Corn Mèn MénMèn mén

The H'Mông staple of the high karst — cornmeal steamed twice into a dry, tender "rice," eaten with soup and greens where paddy fields cannot climb.

Uống

Drinks·10 min·Beginner

Lotus TeaTrà sen

West Lake lotus tea — green tea scented inside the flower overnight in the old Hanoi manner, brewed at home from dried lotus tea with the heat turned down.

Kho

Kho & the Claypot·75 min·Intermediate

Duck & Fermented-Tofu HotpotVịt nấu chao

Duck simmered in chao — fermented tofu — until the broth turns creamy and faintly funky, with taro to thicken it. The Mekong Delta's favorite hotpot.

Phở

Phở & Noodle Soups·120 min·Advanced

Braised Duck Egg NoodlesMì vịt tiềm

Chợ Lớn's five-spice braised duck over springy egg noodles and broth built from the braise itself — a Cantonese-Vietnamese restaurant classic, fried before it's simmered.

Uống

Drinks·45 min·Beginner

Night-Market Hot Soy MilkSữa đậu nành

Đà Lạt's cold-night street drink — soybeans soaked, blended, strained, and boiled hard, served steaming from a cart with a knob of pandan sweetness.

Chè

Chè & Sweets·135 min·Advanced

Bánh Ít Lá GaiBánh ít lá gai

Bình Định's small black pyramid cakes — glutinous rice dyed and flavored with ramie leaf, wrapped around sweet mung bean, folded into banana leaf by hand.

Gốc

Foundations·85 min·Intermediate

Đà Nẵng Beef ChảChả bò

The peppery steamed beef loaf of Đà Nẵng — springy, bouncy chả bò made at home with food-processor paste physics and one non-negotiable ice-cold rule.

Phố

Street Food·90 min·Intermediate

Cơm Âm Phủ ('Hell Rice')Cơm âm phủ

Huế's midnight plate — white rice ringed with spokes of grilled pork, egg, shrimp, and pickles, born in a lamp-lit eatery that fed the city after dark.

Kho

Kho & the Claypot·110 min·Intermediate

Galangal-Braised Fish, Northern StyleCá kho riềng

The north's austere kho — river fish braised over a bed of galangal with fish sauce and pepper, salt-forward where the southern claypot runs sweet.

Kho

Kho & the Claypot·375 min·Advanced

Khâu NhụcKhâu nhục

The Tày and Nùng festival pork of Lạng Sơn — belly boiled, fried, sliced, layered with taro and mắc mật, then steamed for hours and turned out like a dome.

Gốc

Foundations·20 min·Beginner

Stir-Fried Water Spinach with GarlicRau muống xào tỏi

Water spinach flash-fried with a fistful of garlic — the every-table vegetable of northern Vietnam, and a wok-heat lesson you can taste in one bite.

Gỏi

Rolls & Gỏi·50 min·Intermediate

Lotus-Stem SaladGỏi ngó sen tôm thịt

Shrimp and pork over shredded lotus rootlets, squeezed and dressed until every strand snaps — the Mekong Delta's crunchiest gỏi, jarred rootlets included.

Bánh

The World of Bánh·70 min·Advanced

Bánh BaoBánh bao

Vietnam's steamed pork bun — Chợ Lớn's Cantonese char siu bao reworked with sausage, quail egg, and mushroom, from a dough proofed and shaped by hand.

Uống

Drinks·50 min·Beginner

Artichoke TeaTrà atiso

Đà Lạt's other artichoke habit — the whole flower simmered to a mineral, faintly sweet infusion, or dried petals steeped fast for a lighter daily cup.

Nướng

Grills & Lemongrass·30 min·Intermediate

One-Sun SquidMực một nắng

Squid dried under a single day's sun until half-firm, then grilled fast and torn for a chili-salt-lime dip — reproduced at home with a low oven standing in for the coastal wind.

Gỏi

Rolls & Gỏi·50 min·Beginner

Young Jackfruit SaladMít trộn

Quảng Nam's mít trộn — boiled young jackfruit shredded like meat, tossed with pork, shrimp, rau răm, and peanuts, scooped up on toasted sesame rice crackers.

Nướng

Grills & Lemongrass·65 min·Intermediate

Kim Long Rice Sheets with Grilled PorkBánh ướt thịt nướng

Kim Long's roll of fresh rice sheets around lemongrass-grilled pork — a garden-house snack from Huế's old lordly village, eaten by the plateful.

Kho

Kho & the Claypot·80 min·Intermediate

Field-Crab HotpotLẩu cua đồng

Hải Phòng's communal pot — a paddy-crab broth capped with a floating crab raft, then beef, fried tofu, and greens cooked at the table by everyone.

Nướng

Grills & Lemongrass·125 min·Advanced

Lạng Sơn Roast Duck with Mắc MậtVịt quay mắc mật

The border-town roast duck of Lạng Sơn — skin lacquered with maltose and vinegar, cavity packed with mắc mật leaves, its Cantonese lineage worn plainly.

Phố

Street Food·70 min·Intermediate

Xôi XéoXôi xéo

Hanoi's breakfast gold — turmeric sticky rice under shaved ribbons of mung-bean fudge and a landslide of fried shallots, sold from baskets at dawn.

Nướng

Grills & Lemongrass·40 min·Intermediate

Whole Field-Fire SnakeheadCá lóc nướng trui

The Mekong Delta's straw-fire fish, reproduced on a home grill — snakehead skewered whole and charred bare, no scaling, no seasoning, until it's done.

Phố

Street Food·40 min·Beginner

Vietnamese Crab SoupSúp cua

Saigon's after-school cup — silky cornstarch-thickened broth, ribbons of egg, shredded crab, and a whole quail egg waiting at the bottom of every bowl.

Kho

Kho & the Claypot·170 min·Beginner

Artichoke & Pork-Knuckle SoupCanh atiso hầm giò heo

A French vegetable gone native — whole artichokes simmered for hours with pork knuckle until both turn silken, in the hill station the colonists built to feel like home.

Phở

Phở & Noodle Soups·80 min·Intermediate

Bánh Canh with Fish CakesBánh canh chả cá

Thick, chewy tapioca-rice noodles in a clean fish broth topped with pan-fried fish cakes — central-coast comfort food, with an honest udon fallback for noodles you can't find abroad.

Nướng

Grills & Lemongrass·55 min·Advanced

Cầu Mống Seared VealBê thui Cầu Mống

Quảng Nam's roadside legend — veal seared hard outside, rosy within, sliced thin for rice paper, herbs, and mắm nêm. Home method with real temperatures.

Bánh

The World of Bánh·90 min·Advanced

Bánh Ram ÍtBánh ram ít

Huế's two-story dumpling — a soft sticky-rice bánh ít riding a shattering fried bánh ram base. One dough, two fates, and the royal kitchen's texture doctrine.

Phố

Street Food·60 min·Intermediate

Snails in Coconut & LemongrassỐc xào dừa

Snails tossed in coconut milk, lemongrass, and chili — the Hải Phòng snail-café standard, with an honest route via frozen whelk or escargot.

Kho

Kho & the Claypot·125 min·Intermediate

Silkie Chicken in Medicine BrothGà đen tần thuốc bắc

A black-boned highland chicken steam-braised with a thuốc bắc herb kit — red dates, goji, angelica — the medicine-food tradition Vietnam absorbed from China.

Gỏi

Rolls & Gỏi·70 min·Intermediate

Nem Rán (Northern Fried Rolls)Nem rán

Hanoi's fried rolls — pork, wood ear, and glass noodles rolled in rice paper and fried twice for shatter, then eaten over herbs with nước chấm.

Phở

Phở & Noodle Soups·95 min·Advanced

Bún MắmBún mắm

The Mekong Delta's darkest, most fearless noodle bowl — a fermented-fish broth rooted in Khmer prahok, loaded with pork, shrimp, and eggplant.

Uống

Drinks·8 min·Beginner

Bạc XỉuBạc xỉu

Milk-first iced coffee from Chợ Lớn's Cantonese cafés — condensed milk leading, coffee following, named from a Cantonese phrase the city folded into its own tongue.

Bánh

The World of Bánh·65 min·Intermediate

Đà Lạt Rice Sheets with Chicken & InnardsBánh ướt lòng gà

Steamed rice sheets under shredded chicken, giblets, and a fistful of rau răm — Đà Lạt's market-stall breakfast, built on using the whole bird honestly.

Kho

Kho & the Claypot·80 min·Advanced

Phan Thiết Lẩu ThảLẩu thả

Phan Thiết's "dropped hotpot" — a flower-plate mise en place of raw fish, herbs, and pickles that diners drop into broth themselves, composed once and cooked twice.

Phố

Street Food·60 min·Intermediate

Hội An Fried WontonsHoành thánh chiên

Hội An's crackly fried wontons under a warm pineapple-tomato salsa — a port-town Chinese inheritance turned into something no city in China would recognize.

Bánh

The World of Bánh·90 min·Intermediate

Bánh Bột LọcBánh bột lọc

Huế's translucent tapioca dumplings — whole shrimp and caramel pork belly glowing through the chew — in both the banana-leaf and the boiled "naked" form.

Bánh

The World of Bánh·75 min·Intermediate

Bánh Đúc TàuBánh đúc tàu

Savory rice-flour pudding squares under fried shrimp, pork, and papaya, sharpened with vinegared fish sauce — a Hải Phòng Hoa community original.

Bánh

The World of Bánh·75 min·Intermediate

Bánh DàyBánh dày

The round white sky-cake of the Hùng-king legend — steamed glutinous rice pounded to a satin chew, made honestly at home with a stand mixer and oiled hands.

Phở

Phở & Noodle Soups·90 min·Intermediate

Bún Riêu CuaBún riêu cua

Northern rice noodles in a paddy-crab and tomato broth, the riêu curds lifted whole from the pot — with an honest jarred-paste route for kitchens abroad.

Bánh

The World of Bánh·65 min·Intermediate

Bánh Cống (Sóc Trăng Shrimp Cakes)Bánh cống

Sóc Trăng's Khmer-rooted fried cake — mung bean, pork, and a whole shrimp cast in a mold and dropped into hot oil — wrapped in lettuce and herbs with nước chấm.

Chè

Chè & Sweets·60 min·Intermediate

Bánh FlanBánh flan

The crème caramel Vietnam kept and made its own — steamed silky, drowned in dark caramel, and finished with a bracing shot of coffee. Saigon's café dessert since the colonial kitchen.

Kho

Kho & the Claypot·75 min·Intermediate

Chicken & É-Basil HotpotLẩu gà lá é

Đà Lạt's cool-night table centerpiece — chicken simmered in a clear, peppery broth and finished with fistfuls of fragrant é leaf, a highland basil found almost nowhere else.

Nướng

Grills & Lemongrass·45 min·Intermediate

Salt-Chili Grilled Whole FishCá nướng muối ớt

A whole fish scored, packed in coarse salt and chili, and caged over charcoal on a central-coast beach — the doneness test is the flake, not the clock.

Bánh

The World of Bánh·95 min·Advanced

White Rose DumplingsBánh bao bánh vạc

Hội An's white rose dumplings — translucent rice-flour petals around shrimp, showered with fried shallots. The one-family secret, approximated honestly at home.

Bánh

The World of Bánh·70 min·Intermediate

Bánh NậmBánh nậm

Huế's gentlest royal bánh — a whisper-thin rice-flour dumpling steamed flat in banana leaf under a blush of shrimp and pork, unwrapped warm at the table.

Phở

Phở & Noodle Soups·75 min·Beginner

Bún TômBún tôm

Hải Phòng shrimp noodle soup from the lean years — broth built on toasted shrimp shells, finished with dill and tomato; proof thrift can taste rich.

Bánh

The World of Bánh·600 min·Advanced

Black Bánh ChưngBánh chưng đen

The Tày and Nùng New Year cake of the northeast — glutinous rice dyed black with rice-straw ash, wrapped around pork and mung bean, boiled through the night.

Phở

Phở & Noodle Soups·150 min·Advanced

Bún ThangBún thang

Hanoi's day-after-Tết bowl — a crystal chicken broth over knife-fine threads of egg crepe, chicken, and giò lụa, laid out with a surveyor's patience.

Nướng

Grills & Lemongrass·55 min·Intermediate

Grilled Beef in Betel LeafBò lá lốt

Charred bundles of lemongrass beef rolled in wild betel leaf — the Saigon bò bảy món classic, finished with scallion oil, peanuts, and nước chấm.

Phở

Phở & Noodle Soups·120 min·Intermediate

Buôn Ma Thuột Bún ĐỏBún đỏ

Buôn Ma Thuột's night-market bowl — thick rice noodles stained red with annatto in a pork-and-crab broth, crowned with quail eggs and crackling tóp mỡ.

Bánh

The World of Bánh·40 min·Beginner

Bánh Hỏi with Scallion OilBánh hỏi mỡ hành

Bình Định's woven rice-vermicelli mats, brushed with scallion oil and laid beside grilled meat — the wedding-tray classic, made easy with dried bánh hỏi.

Phố

Street Food·85 min·Intermediate

Hội An Bánh MìBánh mì Hội An

The Hội An bánh mì built the old-town way — hot xíu pork, its own braising drippings, house mayonnaise, and pickles stacked on a sauce ladder.

Bánh

The World of Bánh·70 min·Intermediate

Bánh KhoáiBánh khoái

Huế's small crisp "joy cake" — a turmeric crêpe fried thick in its own little pan, folded over shrimp and pork, and dunked in peanut-liver nước lèo.

Phở

Phở & Noodle Soups·90 min·Intermediate

Spicy Fish BúnBún cá cay

Hải Phòng's chili-forward fish noodle soup — golden fried fish and fish cake in a broth run red with chili oil, the port city's answer to polite phở.

Nướng

Grills & Lemongrass·65 min·Intermediate

Pa Pỉnh Tộp (Fire-Folded Fish)Pa pỉnh tộp

The Black Thái grill of Vietnam's northwest — a whole fish folded around lemongrass, dill, and numbing mắc khén, done faithfully at home in a grill basket.

Phở

Phở & Noodle Soups·120 min·Intermediate

Phở GàPhở gà

Hanoi's chicken phở, born of the beef-rationed Mondays and Fridays of 1939 — a clearer, lighter broth of ginger and charred shallot that argues with nobody.