A light noodle soup in a broth rich with garlic, coriander, and spring onion. The two most popular variations of phở are phở bò (beef) and phở gà (chicken).
A simple street sandwich, served on a French-style baguette roll with a wide variety of possible toppings. Meat shavings and pâté are popular, as are eggs, cheese, and a wide variety of herbs and spices.
Vietname's famous fresh spring rolls usually entail shrimp or pork and a wealth of herbs and greens, wrapped in translucent Vietnamese rice paper. Give it a dip in nuoc cham* for its desired ﬂavor.
Nem ran/ Chao gio
Fried spring rolls make for a greasy, crunchy snack. The stuﬃngs vary a lile from their healthier fresh counterparts, and are oen stuﬀed with pork mince, dill, carrot, cucumber, and mushrooms. As always, give it a dip in some nuoc cham before diving in.
Many menus across the country translate Banh Xeo to mean “Savory Pancake” or “Sizzling Pancake”. The hearty dish is made with rice ﬂower, coconut milk, and turmeric, and is usually stuﬀed with bean sprouts and either pork or shrimp.
A Hanoi lunch staple, ‘bun cha’ can be found on the streets of the capitol by following the trails of smoke to the ﬁregrilled pork meatballs and pork belly that goes into the dish's tangy broth of ﬁsh sauce and garlic. This soup is served with a plate of rice vermicelli noodles and a bowl of greens. Throw in some mint leaf for added ﬂavor.
Another chieﬂy Hanoian dish, ‘Cha Ca’ is strips of white ﬁsh sautéed with ginger, turmeric, and a heap of fresh dill, served with a bowl of rice noodles and peanuts.