17 Must Try Vietnamese Dishes for First Timers

Vietnamese cuisine is one of the most vibrant and flavorful in the world, with every dish telling a story of culture, tradition, and regional flair.

From the herb-filled bowls of the north to the spicy broths of central Vietnam and the sweet-savory balance of the south, the food is as diverse as the country itself.

I’ve always had a deep love for Vietnamese food. Growing up in Toronto, I was fortunate to be surrounded by a vibrant Vietnamese community, which meant that Vietnamese restaurants were everywhere.

I ate plenty of it back home and thought I knew the cuisine well, but when I finally visited Vietnam, it felt like I had never really tried Vietnamese food before. The freshness, balance, and way meals are prepared and enjoyed in Vietnam bring the cuisine to life in a completely different way.

That’s why I’ve put together this list of 17 must try Vietnamese dishes. From global favorites like Pho and Banh Mi to regional specialties such as Cao Lau and Mi Quang, these are the dishes that every first-time visitor should try.

Whether you’re grabbing a quick bite from a street stall or sitting down at a family-run eatery, these foods are the perfect introduction to Vietnam’s culinary world.

Phở (Collectively)

Pho is Vietnam’s most iconic dish, and for good reason. Widely considered the national dish, it has traveled far beyond Vietnam’s borders and can now be found in cities worldwide. Still, nothing compares to having a steaming bowl in its homeland.

There are two main regional styles: Pho Hanoi (northern style) and Pho Saigon (southern style).

Hanoi’s version has a richer, more savory broth with a cleaner finish, keeping toppings minimal aside from fresh green onions. Saigon’s take leans sweeter, with added herbs, lime, and bean sprouts giving it a brighter, more layered flavor profile.

Ask any local which one is better, and you’ll quickly find yourself in the middle of a passionate debate.

Having grown up eating Saigon-style abroad, I was surprised to discover how much I fell in love with the Pho in Hanoi when I tried it for the first time in Vietnam. While Saigon might win as Vietnam’s best overall food city, for me, Hanoi’s phở takes the crown.

Bánh Mì (Collectively)

Banh Mi is one of Vietnam’s most iconic foods, and like Pho, it varies depending on the region. In northern and central Vietnam, the style is pretty similar, smaller, lighter baguettes with more straightforward fillings.

But in the south, especially around Ho Chi Minh City, bánh mì tends to be larger and more elaborate, with extra herbs, richer spreads, and a slightly different bread texture.

What makes Banh Mi so irresistible is the balance of flavors and textures: the crunch of the baguette, the richness of pate or grilled meats, the tang of pickled vegetables, and the kick of fresh chili.

It’s a dish that works any time of day, whether as a quick snack, a grab-and-go breakfast, or even a satisfying dinner.

And if you’re in Hoi An, don’t miss trying their famous version, often said to be the best in Vietnam. Still, no matter where you are, biting into a warm, fresh Banh Mi is one of those simple joys that makes you fall in love with Vietnamese food.

Bánh Xèo (Collectively)

If there’s one dish in Vietnam that always leaves first-timers amazed, it’s Banh Xeo. The name literally means “sizzling pancake,” a nod to the loud sizzle you hear when the rice batter hits the hot pan.

Thin, crispy, and golden, it’s stuffed with a mix of shrimp, pork, bean sprouts, and herbs, making it one of the most flavorful and fun dishes to try.

What makes Banh Xeo especially unique isn’t just its taste but the way you eat it. Unlike a Western pancake, you don’t just slice it and dig in. Instead, locals typically cut a piece, wrap it in fresh lettuce leaves or rice paper with herbs, and then dip it into nuoc cham (Vietnamese fish sauce).

The freshness of the greens, the crunch of the pancake, and the savory filling all come together in one bite. It’s messy, hands-on, and incredibly satisfying.

If you’ve never had it before, don’t be shy about asking how to eat it properly; locals are often happy to show you. Once you learn the process, you’ll see why it’s one of the most memorable and interactive Vietnamese dishes.

Bún Thịt (Collectively)

Bun Thit Nuong is one of those dishes that feels perfect at any time of day. At its core, it’s a bowl of cold vermicelli noodles topped with grilled pork (sometimes chicken or beef), fresh herbs, pickled vegetables, peanuts, and a drizzle of nuoc cham (Vietnamese fish sauce). The balance is incredible, light yet filling, fresh yet savory.

I love this dish, it’s incredibly satisfying in the afternoon, though honestly, it works at any time of the day. It’s got everything you need: the light carbs from the noodles, the protein from the perfectly grilled meat, and all the freshness from the herbs and veggies.

What ties it together is that quintessential Vietnamese fish sauce on the side. For me, it’s all about the high-grade fish sauce you often find in the south; it really makes the flavors pop and brings the whole bowl to life. A little chili mixed in takes it up a notch if you enjoy spice, and trust me, it’s worth it.

This dish is simple, vibrant, and endlessly customizable, which is why many travelers (myself included) would rank it in the top three must-try Vietnamese foods.

Bò Kho (Vietnamese Beef Stew)

Bo Kho is a dish I regret not discovering earlier. Growing up in Toronto, I ate at plenty of Vietnamese restaurants, yet I never once saw this on a menu.

For years, I assumed it must have been similar to Pho and figured it would’ve made its way around the world the same way. But once I finally tried it in Vietnam a few years back, I realized just how unique and underrated it is.

Often described as a Vietnamese beef stew, Bo Kho is rich, aromatic, and layered with spices like star anise, lemongrass, and cinnamon. While it shares some comforting qualities with a stew, the flavor profile is distinctly Vietnamese.

You’ll usually see it served either with rice noodles or a side of Banh Mi (yes, in this context, the word means “bread”). Personally, I think the bread version is unbeatable; the crusty southern loaves soak up the broth ideally.

What really makes the dish shine for me is the little ritual that comes with it. You’ll almost always be given a side of salt, pepper, and a lime wedge. Mix them into a quick dipping paste, and you’ve got the perfect condiment for the tender chunks of beef.

Some locals even take it a step further, tearing off a piece of bread, stuffing it with the meat, dipping it into the stew, and adding a dab of that lime-pepper mix. One bite and you’ll understand why this dish has such devoted fans.

While you may find Bo Kho here and there in central Vietnam, it’s really a southern specialty; Bo Kho in Saigon is best.

Cao Lầu

You’ll really only find Cao Lau in Hoi An, where it’s considered the signature dish of the town.

What sets it apart are the noodles, chewy, slightly smoky, and unlike any other you’ll try in Vietnam. They’re traditionally made using water drawn from specific local wells, giving them a unique texture and flavor.

Served with slices of pork, fresh herbs, and crispy croutons, it’s a dish that perfectly balances texture and taste. If you’re visiting Hoi An, you must try this; no trip to Hoi An is complete without it.

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Bún Bò Huế

Bun Bo Hue is often considered Pho’s spicier cousin, and if you enjoy bold flavors, this is the bowl for you.

Originating from the central city of Hue, this dish carries a distinct balance of spicy, sour, salty, and umami flavors.

The broth is richer and more aromatic than Pho, often made with beef bones, lemongrass, and shrimp paste, then topped with beef slices, pork, and thick round noodles.

What makes Bun Bo Hue stand out is its complexity; every spoonful is layered with heat and fragrance.

Unlike Pho, which is lighter and more delicate, this soup packs a real punch. If you like your food fiery, Bun Bo Hue will quickly become a favorite.

Gỏi Cuốn (Fresh Spring Rolls)

Fresh Spring Rolls are one of Vietnam’s most refreshing and healthiest bites. Unlike the fried version you might find elsewhere, these are served cold, wrapped in translucent rice paper with shrimp, pork, vermicelli noodles, and crisp herbs.

They’re light but filling, and the real magic comes from dipping them in a savory peanut sauce or fish sauce blend.

You’ll find them everywhere, from street food stalls to upscale restaurants, and they make the perfect snack on a hot day.

They’re also a great introduction to Vietnamese cuisine for travelers who want something light, flavorful, and easy to eat.

Cơm Chiên (Fried Rice)

Com Chien might not sound uniquely Vietnamese, but once you try it in Vietnam, you’ll notice it has its own twist.

Often stir-fried with garlic, scallions, fish sauce, and bits of egg, it’s sometimes topped with shrimp, chicken, or beef.

What sets it apart is the seasoning; that signature umami kick from Vietnamese fish sauce gives it a flavor you won’t find in fried rice elsewhere in Asia. Vietnam makes the best fried rice, sorry, everyone.

It’s a comfort dish, often enjoyed as a quick lunch or dinner. You’ll see families sharing big plates at street-side restaurants, and it’s also a reliable go-to if you need something simple after days of trying heavier soups and noodle dishes.

Bò Né

On my first visit to Vietnam, this quickly became one of my favorite dishes. To put it simply, it’s steak and eggs, but of course, the Vietnamese add their own twists.

Some spots serve it sizzling on a cast-iron plate with beef bone broth on the side; others add potatoes, pate, or vegetables, making every version slightly different.

Like Bo Kho, this dish is mainly found in the south, with some presence in central Vietnam, but rarely in the north. What makes it even better is the bread that comes with it.

The proper way to enjoy it is the Vietnamese way: tear off a piece of banh mi, scoop up some steak or egg, maybe dip it into the yolk or sauce, sprinkle a little pepper, add a dash of fish sauce, and you’ve got one unforgettable bite.

It’s hearty, flavorful, and surprisingly still under the radar outside Vietnam. Personally, I’m shocked it hasn’t spread globally the way pho or banh mi have, because once you try it, it’s hard not to crave it again.

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Mì Quảng

Mi Quang is a dish that truly belongs to central Vietnam, particularly in Da Nang and Quang Nam Province.

At first glance, it looks like another noodle soup, but once you try it, you’ll realize it’s very different from pho.

The broth is rich yet subtle, more akin to a flavorful sauce than a full-bodied soup, and it’s topped with turmeric-yellow noodles, pork, shrimp, quail eggs, fresh herbs, and crushed peanuts.

What makes it stand out is the balance of textures. You’ve got chewy noodles, tender meat, crunchy rice crackers on top, and fresh greens mixed in. It’s hearty without being heavy, and every bite feels layered with flavor.

If you’re traveling through central Vietnam, especially Da Nang, this is one dish you absolutely shouldn’t miss. It’s the kind of local specialty that really gives you a taste of the region’s identity, and you’ll quickly see why it’s beloved among locals.

Bò Lá Lốt

Bo La Lot is one of those dishes that doesn’t always get the spotlight internationally, but once you try it in Vietnam, it’s unforgettable.

Minced beef is marinated with spices, wrapped tightly in la lot (betel leaves), and then grilled over charcoal until the leaves are slightly crisp and smoky while the beef inside stays juicy.

The aroma alone will draw you in, earthy, herby, and savory all at once. Typically, it’s served with rice noodles, herbs, and a dipping sauce, sometimes even wrapped in a fresh roll made from rice paper.

What makes this dish special is how the betel leaf transforms the beef with a distinct smoky, peppery flavor that you can’t replicate otherwise.

It’s the kind of dish that feels both street food and restaurant-worthy, and it’s especially popular in southern Vietnam. If you see it on a menu, don’t hesitate.

Bún Bò Xào (Vietnamese Stir-Fry Beef Noodle Salad)

Bun Bo Xao is one of those dishes that hits all the right notes: light, refreshing, but still packed with flavor.

At its base, you’ve got a bed of vermicelli noodles topped with fresh herbs, shredded vegetables, peanuts, and crispy shallots. Then comes the star: thin slices of beef, stir-fried quickly with garlic and onions until just tender, laid right on top.

What ties it all together is the classic Vietnamese fish sauce dressing poured over the bowl. It adds that salty-sweet-tangy kick that makes every bite pop.

The beauty of this dish lies in its balanced textures: crunchy peanuts and vegetables, soft noodles, and juicy beef, all mingling with the irresistible sauce.

You’ll find this dish almost exclusively in northern Vietnam, especially in Hanoi. I tried my luck in central and southern Vietnam, but couldn’t find it anywhere, and locals confirmed it’s not made there.

That makes it all the more special, and part of what makes it one of my favorite dishes in the country. In fact, there’s a spot in Hanoi: Bún Bò Nam Bộ Bách Phương, where I once ate three bowls in a single day (no shame in admitting it!).

Bún Chả (Collectively)

Bún Chả is one of the most iconic dishes from northern Vietnam, especially Hanoi. It’s built around three perfect yet straightforward elements: grilled pork (both patties and slices), a bowl of dipping sauce made with fish sauce, vinegar, sugar, and chili, and a plate of rice noodles accompanied by fresh herbs.

The way you eat it is part of the fun. You take some noodles, dip them into the sauce, add a piece of pork, and layer in herbs like mint or perilla.

Every bite is a mix of smoky, savory pork, the refreshing crunch of vegetables, and the zing of fish sauce.

Unlike many dishes that spread across the country, Bún Chả is truly a northern specialty. In Hanoi, it’s everywhere, often served at small, family-run shops where the pork is grilled right on the sidewalk, sending waves of smoky aroma through the street.

It’s a dish that represents the balance of Vietnamese cuisine: salty, sweet, sour, and spicy, all working in harmony. If you’re in Hanoi, trying Bún Chả isn’t optional; it’s essential.

Hải Sản Tươi (Fresh Seafood)

Vietnam’s coastline stretches for over 3,000 kilometers, and with that comes some of the freshest seafood you’ll ever taste.

Whether you’re visiting Da Nang, Nha Trang, Mui Ne, or Phu Quoc, seafood is an absolute must-try.

What makes it special isn’t just the variety, shrimp, clams, crabs, fish, squid, and more, but how it’s prepared.

Many seaside restaurants display live seafood in tanks, letting you choose precisely what you want cooked. From there, it can be grilled with garlic butter, steamed with lemongrass, or stir-fried with chili and tamarind.

Seafood in Vietnam is best enjoyed in a family-style setting. You’ll often see groups of locals gathering around a table filled with shared plates, cold beers, and dipping sauces. One of the most common accompaniments is a mix of salt, pepper, and lime, which is perfect and straightforward for highlighting natural flavors.

Prices vary depending on location, but coastal towns are generally more affordable than tourist-heavy cities. For the freshest and most authentic experience, eat where the locals eat and steer clear of the flashy, overly touristy restaurants.

Cơm Gà Xé (Broken Rice with Shredded Chicken)

At first glance, shredded chicken on rice might not sound like much. In fact, I used to joke with friends that there’s no way this could be a dish worth craving.

But Vietnam has a way of turning something so simple into something unforgettable. Broken rice already has its own legacy in southern cuisine, and when paired with tender, seasoned shredded chicken, it becomes a dish that surprises nearly every first-timer.

One spot in Saigon that absolutely nails it is Bep Nguoi Hoi An – Tiem Mi Quang & Com Ga, a restaurant even highlighted by the Michelin Guide. The photo you see above is actually from there.

After trying this dish multiple times across Vietnam, I can confidently say this restaurant made me a believer. I was genuinely flabbergasted. Shredded chicken on rice isn’t supposed to be this good, but in Vietnam, it’s somehow full of flavor, perfectly balanced, and incredibly satisfying.

Herbs and pickled vegetables typically accompany the dish, and, of course, a small bowl of fish sauce-based dipping sauce ties everything together.

It’s humble, hearty, and one of those meals that really captures the beauty of Vietnamese cooking, elevating the simplest ingredients into something extraordinary.

Rau Muống Xào Tỏi (Morning Glory Stir-Fried with Garlic)

Morning Glory, also known as water spinach, is one of those side dishes you’ll find almost everywhere in Vietnam, and for good reason, it’s delicious despite its simplicity.

Usually stir-fried with garlic and a hint of fish sauce, it’s a quick, fragrant dish that complements heavier mains like noodles or rice plates.

What makes Morning Glory so special is its versatility. Whether you’re at a street stall or a sit-down restaurant, chances are you’ll see it on the menu.

It’s light, fresh, and packed with flavor without being overpowering, making it the perfect companion to nearly any Vietnamese meal.

Earlier this year, I was with a friend visiting from Italy and took him for his very first meal in Vietnam. He wanted some greens on the table, so I ordered Morning Glory. At first glance, he thought it was spinach.

One bite later, he looked at me wide-eyed and said, “Oh my God, what is that? We need to order more.” That’s the thing about Vietnamese cooking: even something as simple as vegetables is elevated into a dish that can steal the show.

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Vietnamese Food for First‑Time Travelers: What to Know

If you’re visiting Vietnam for the first time, food isn’t just part of the trip; it is the trip. From steaming bowls of pho on street corners to sizzling crepes folded in half with fresh herbs, eating your way through Vietnam will be one of the most memorable parts of your journey.

But before you dive in, here are a few things every first-time traveler should know about dining in Vietnam:

• Freshness is everything: Vietnam is renowned worldwide for its vegetables and herbs, and nearly every meal comes with a side dish of greens, sprigs of mint, basil, or pickled vegetables. Don’t push them away; they balance flavor and texture, turning simple dishes into something extraordinary.

• Street food is king: Don’t shy away from it. Vietnam’s best dishes often come from tiny stalls or humble eateries with plastic stools. Stick to busy vendors, order what’s hot and fresh, and you’ll be in good hands.

• Fish sauce is essential: If there’s one condiment that defines Vietnamese cuisine, it’s fish sauce. And Vietnam makes the best in the world, hands down. Some people wrinkle their noses at first, but trust me, stay open-minded and give it a try. That salty, savory punch is what ties noodles, herbs, and meats together into perfect harmony.

• Baked goods are a hidden gem: Beyond banh mi, Vietnam boasts a thriving bakery scene that reflects its French influence, yet with a unique twist. From fresh baguettes sold on nearly every street to sweet and savory pastries in local bakeries, the baked goods here are endlessly addictive. Don’t overlook them while hopping between noodle shops.

• Vegetarian options are available, but please ask carefully: Even when a dish appears meat-free, it may still contain fish sauce or broth made with pork or chicken. Buddhist-style vegetarian restaurants are your best bet if you want entirely meatless food.

Exploring Vietnamese food with curiosity and an open mind will transform your trip. Each dish tells a story, and with every bowl or plate, you’ll understand more about why Vietnam is considered one of the world’s great culinary destinations.

Final Thoughts: Vietnamese Cuisine for First‑Time Visitors

Vietnamese food isn’t just good-it’s world-class and recognized. Few cuisines can match the freshness of the vegetables, the care in preparation, and the balance of flavors that change from north to south.

Every region has its own unique twist, and every meal offers a delightful mix of textures and flavors that keep you coming back for more. I’ve also highlighted this in my Vietnam travel tips, which I’ve compiled after numerous trips to Vietnam.

What makes Vietnamese cuisine so special is its diversity. In one meal, you might taste something sweet, salty, sour, and savory all at once, and somehow, it just works. That’s the magic of Vietnam’s culinary tradition: variety without chaos, balance without compromise.

It’s also worth noting the accessibility of the food. From humble street stalls to sit-down restaurants, the passion for food runs deep. And let’s not forget one of Vietnam’s most famous exports: Vietnamese coffee.

I’ll be honest, I never drank coffee regularly until I tried it here, and it completely hooked me. If you haven’t already, check out my complete guide to Vietnamese coffee to learn why it’s so special.

By the way, some first-time travelers worry about food poisoning in Vietnam, but with a little common sense, like sticking to busy stalls and freshly cooked dishes, you’ll be just fine.

At the end of the day, Vietnamese cuisine is more than just meals; it’s an experience. Approach it with curiosity, try everything at least once, and you’ll quickly see why so many travelers leave with Vietnam ranking among their favorite food destinations in the world.