Ho Chi Minh City's favorite streetside snack. Bot chien features chunks of rice flour dough that have fried in a large wok until crispy. Then, an egg is broken into the mix. It's served with slices of papaya, shallots and green onions.
Bot chien —
Ho Chi Minh City's favorite streetside snack. Bot chien features chunks of rice flour dough that have fried in a large wok until crispy. Then, an egg is broken into the mix. It's served with slices of papaya, shallots and green onions.
PJjaruwan/iStockphoto/Getty Images
Banh mi is one of Vietnam's most famous exports. Arriving in a crispy, fresh baguette, fillings can include pickled veggies, cilantro, pork, pate, sausage and even cheese.
Banh mi —
Banh mi is one of Vietnam's most famous exports. Arriving in a crispy, fresh baguette, fillings can include pickled veggies, cilantro, pork, pate, sausage and even cheese.
Shen Lu/CNN
Goi cuon, left, are translucent spring rolls packed with salad greens, a slither of meat or seafood and a layer of coriander. As for the fried ones, in the north these parcels go by the name nem ran while southerners call them cha gio. The crispy shell surrounds a soft veggie and meat filling.
Goi cuon/Nem ran —
Goi cuon, left, are translucent spring rolls packed with salad greens, a slither of meat or seafood and a layer of coriander. As for the fried ones, in the north these parcels go by the name nem ran while southerners call them cha gio. The crispy shell surrounds a soft veggie and meat filling.
Karen Miller/CNN
This crispy crepe bulges with pork, shrimp and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Banh xeo —
This crispy crepe bulges with pork, shrimp and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Chris Dwyer
It's almost impossible to walk a block in Vietnam's major cities without bumping into a makeshift pho stand. This staple consists of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Pho —
It's almost impossible to walk a block in Vietnam's major cities without bumping into a makeshift pho stand. This staple consists of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Shen Lu/CNN
In this broth-free bowl of vermicelli noodles, tender slices of beef mingle with crunchy peanuts, bean sprouts, fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Bun bo nam bo —
In this broth-free bowl of vermicelli noodles, tender slices of beef mingle with crunchy peanuts, bean sprouts, fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Shen Lu/CNN
This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Cao lau —
This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Shen Lu/CNN
Vietnamese "egg coffee" is more dessert than drink. Creamy soft, meringue-like egg white foam is perched on the dense Vietnamese coffee.
Ca phe trung —
Vietnamese "egg coffee" is more dessert than drink. Creamy soft, meringue-like egg white foam is perched on the dense Vietnamese coffee.
Shen Lu/CNN
This savory sticky rice dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top.
Xoi —
This savory sticky rice dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top.
Shen Lu/CNN
In this dish, small patties of seasoned pork and slices of marinated pork belly are grilled over a charcoal fire. The charred, crispy morsels are served with a large bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.
Bun cha —
In this dish, small patties of seasoned pork and slices of marinated pork belly are grilled over a charcoal fire. The charred, crispy morsels are served with a large bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.
Shen Lu/CNN