Food of Vietnam

Grilled pork patties and slices in a sweet-sour broth with cool rice vermicelli and herbs, a Hanoi lunch favorite.

Broken rice served with grilled pork chop, shredded pork skin, egg meatloaf, and pickles; a Saigon favorite.

Spicy lemongrass beef noodle soup from the central city of Hue, with thick round noodles and a rich red broth.

Catfish braised in a clay pot with caramel sauce, fish sauce, and black pepper; sweet, salty, and deeply savory.

Pork belly and eggs braised in coconut water and caramel sauce, a home-cooking classic.

Shaking beef: cubes of beef seared in a hot wok with garlic and onion, served over lettuce and tomato.

Crispy turmeric rice-flour crepe filled with pork, shrimp, and bean sprouts, wrapped in lettuce and herbs.

Vietnamese fried rice with egg, vegetables, and sausage or shrimp.

Turmeric-marinated fish pan-fried with dill and scallions, served with vermicelli and peanuts.

Sweet-and-sour soup with fish, pineapple, tomato, and herbs, popular in the Mekong Delta.

Rice vermicelli in a tomato and crab broth with crab-egg patties.

Sticky rice topped with mung bean, fried shallots, shredded chicken, or coconut.

Thin steamed rice rolls filled with pork and mushrooms and served with fish sauce dip.

A baguette with fried eggs, pate, and pickles for a quick morning meal.

Silky rice porridge with ginger, scallions, and chicken or pork.

Crisp baguette filled with meat, pickles, herbs, and chili sauce.

Fluffy steamed buns filled with seasoned pork and egg.

Crispy fried rice-flour cakes with egg, served with green papaya and dipping sauce.

Grilled rice paper pizza with egg, scallions, and dried shrimp, a street snack in Da Lat.

Crispy fried spring rolls filled with pork, glass noodles, and mushrooms.

Fresh rice-paper rolls with shrimp, herbs, and noodles served with peanut sauce.

Beef or chicken noodle soup in a clear, spiced broth with fresh herbs.

Turmeric noodles from Quang Nam with a little rich broth, shrimp, pork, peanuts, and rice crackers.

Southern pork and shrimp noodle soup with a light, sweet broth.

Light soup of pumpkin or squash with pork or shrimp.

Shredded chicken and cabbage salad with herbs and a lime dressing.

Green papaya salad with dried beef or shrimp, herbs, and peanuts.

Banana blossom salad with chicken and sesame, tossed with lime dressing.

Sweet soups and puddings with beans, jelly, fruit, and coconut milk.

Silky caramel custard, served with coffee or ice.

Vietnamese yogurt, tangy and creamy, eaten with fruit or coffee.

Coconut ice cream served in a coconut shell with peanuts.

Strong drip coffee poured over condensed milk and ice.

A Hanoi specialty of whipped egg yolk, sugar, and coffee, creamy like tiramisu.

Fresh sugarcane juice pressed to order and served over ice, often with kumquat.

Fruit smoothies made with mango, avocado, or soursop, blended with ice and condensed milk.

Free iced tea served in cafes and restaurants across Vietnam.

Bright magenta or white flesh with tiny black seeds; a refreshing, mildly sweet fruit grown in the south.

Sweet and juicy, eaten ripe or green with salt and chili.

Red hairy fruit with sweet, juicy flesh.

Purple-rinded fruit with fragrant white segments.

Fragrant white flesh with a rosy shell, grown in the north.

Large fruit with sweet yellow pods, used fresh or in che.

Large citrus with sweet-tart segments used in salads.

Small round fruit with translucent sweet flesh, grown in the Mekong Delta.