Michelin Guide reveals secrets for visitors to capture the true essence of some Vietnamese delicacies.
Noodle soup
Pho, arguably the most famous Vietnamese dish in the world , offers a delightful combination of flavors. A bowl of pho features rice noodles, tender meat (beef or chicken), cilantro, and aromatic broth. To truly appreciate the essence of pho, first enjoy the broth before adding any vegetables or seasonings.
In northern Vietnam, it is customary to enhance a bowl of beef pho with a splash of vinegar, while chicken pho is favored with lemon. In the south, the broth is often mixed with a bit of sugar, making it a little sweeter. Additionally, the southern variation incorporates a variety of toppings, including beef meatballs, beef tripe, tendon, and even oxtail. Southerners enrich their bowls with fresh herbs and vegetables like basil for added flavor.
Try these Michelin-awarded Bib Gourmand pho restaurants (quality food at affordable prices): Pho Ga Nguyet, Hanoi ; Pho Bo Au Trieu, Hanoi; Pho Phuong, Ho Chi Minh City; Pho Hoa Pasteur, Ho Chi Minh City.
Rice rolls
Banh cuon is made from rice flour, spread thinly on cloth and steamed in a large pot of water for a few minutes. When cooked, it is rolled with fillings such as pork, shrimp, wood ear mushrooms, shiitake mushrooms, and chopped green onions.
This banh cuon dish is usually served with a mixture of garnishes: a few slices of ham, spring rolls, pickled cucumbers and bean sprouts, and of course, fish sauce.
Try it here: Banh Cuon Ba Xuan, Michelin-recommended, Hanoi
Bun Cha
Originating in Hanoi, bun cha is a dish with three main components. First, a bowl of grilled pork belly and succulent grilled pork patties, served with a light dipping sauce of water spinach. Then, a plate of delicious rice noodles. Finally, a basket of fresh herbs including perilla leaves, coriander, and lettuce.
To fully enjoy this culinary masterpiece, start by delicately picking up a handful of noodles (chopsticks if you prefer) and dipping them into the mouthwatering bowl of meat. Add some raw vegetables and enjoy the wonderful combination of salty, sour, spicy and sweet.
The patties and sliced pork are meticulously marinated and grilled over hot charcoal until a seductive golden brown. The dipping sauce is made from a mixture of fish sauce, sugar, water and vinegar, creating a harmonious balance of sweetness and nuttiness, all highlighting the overall taste experience.
Try here: Bun Cha Ta (Nguyen Huu Huan), Bib Gourmand, Hanoi; Tuyet Bun Cha 34, Bib Gourmand, Hanoi; Hoang Van grilled pork vermicelli, Michelin recommended, HCMC.
Bread
In Vietnam, banh mi is a popular street food in every city and on every street. This hearty dish boasts countless regional variations, each with its own unique culinary characteristics. The key to creating a perfect banh mi lies in the meticulous preparation: the bread must be toasted until golden brown, then delicately opened, spread with pâté, stuffed with meats and topped with a delicious sauce.
A quintessential display of Hanoi banh mi must include a layer of butter, liver pate, pork floss, ham... To balance the meat flavor, people add fresh coriander, cucumber and chili sauce, enhancing both the flavor and nutritional value.
In the southern regions of Vietnam, banh mi takes an even more vegetarian approach. Slices of cucumber, daikon, pickled carrots, onions, cilantro and chilli are added for a fresh and crunchy feel. Fillings are more varied, including meatballs, roasted pork, shredded pork skin, fish cakes…, catering to a wide range of tastes and preferences.
Banh xeo
Banh xeo is a delicious fried pancake made from a mixture of rice flour, water, and turmeric powder. The name comes from the sizzling sound it makes when the thin layer of rice flour is poured onto a hot pan. While traditional fillings often include pork or shrimp, modern variations include a variety of options, such as mushrooms, duck, chicken, and seafood.
There are two distinct types of banh xeo. In the central region, the mini banh xeo is popular. The skin of these pancakes strikes a delicate balance, not too thick or too thin. The result is soft and slightly chewy. It is often served in small bowls or plates with fresh vegetables and dipping sauces, allowing diners to customize their bites with different combinations.
In the South, banh xeo is larger, more like a plate. The crust is crispy enough to be eaten, with a slightly chewy texture in the middle, delicately blended with the light flavor of coconut milk. The filling usually includes a combination of pork belly, shrimp, and mung beans. The banh xeo is cut into smaller pieces, wrapped in lettuce with various herbs, and sometimes wrapped in rice paper. The final step is dipping in a delicious sweet and sour fish sauce.
Crab noodle soup
Crab noodle soup is famous for its delicious taste, with the noodles made from tapioca flour or a combination of rice and tapioca flour. Crab noodle soup is a crab soup, interestingly supplemented with quail eggs.
For the people of the South, crab noodle soup holds a special place as a delicious dish loved by all classes and ages, especially on rainy or cold days. The chewy texture of the noodles, the mild sweetness of the broth and the seductive aroma of crab meat, all blend together harmoniously, creating an irresistible culinary experience.
Snail
At a typical Vietnamese snail restaurant, you will find dishes that are more than just snails. Clams, scallops, mussels, shrimp and many lesser-known shellfish await, bringing a pleasant surprise to your taste buds.
Boiling snails with lemongrass is the simplest way to prepare this delicious dish. Use a toothpick to poke the snails out and dip them in the spicy sauce. This sauce plays a key role in creating the enchanting flavor, combining fish sauce with ginger, lemongrass, garlic, and minced chili, creating a wonderful blend of flavors, enhancing the snail eating experience.
Today, snail dishes can be elaborate, with added layers of flavor. Adventurous options include snails stir-fried with salted egg sauce, roasted with salt, grilled with scallion oil, stir-fried with lemongrass and chili, grilled with green pepper, or stir-fried with coconut. These creative variations offer a unique and smooth twist to the traditional version, enhancing the overall enjoyment.
Try here: Oc Di Tu, Michelin-recommended, Hanoi; Oc Vi Saigon, Michelin-recommended, Hanoi; Oc Dao, Michelin-recommended, HCMC.
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