The Central Highlands
Đà Lạt and Buôn Ma Thuột — coffee country, cool-weather vegetables, and grilled chicken with wild pepper leaf.
ChèChè & 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.
UốngDrinks·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.
PhốStreet 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.
PhởPhở & 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.
NướngGrills & 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.
KhoKho & 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.
GốcFoundations·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.
PhốStreet 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.
GỏiRolls & 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.
UốngDrinks·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.
UốngDrinks·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.
KhoKho & 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.
BánhThe 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.
KhoKho & 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.
PhởPhở & 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.