Vietnamese cuisine boasts an incredible variety of seafood and freshwater fish, making it a highlight for food enthusiasts. One of the most celebrated dishes is cha ca, a specialty originating from Hanoi. This dish features white fish sautéed in butter with dill and spring onions, served alongside rice noodles, peanuts, and herbs. Another delicacy often found in upscale restaurants is chao tom (or tom bao mia), where savory shrimp pâté is wrapped around sweet sugarcane and fried to perfection. In southern Vietnam, the beloved ca kho to—a flavorful fish stew slow-cooked in a clay pot—stands out for its rich, caramelized taste.

Meat Dishes

Vietnamese meals incorporate nearly every part of an animal, but the staples remain beef, chicken, and pork. Ground pork is widely used as a stuffing ingredient, such as in spring rolls or banh cuon. These steamed rice-flour rolls are filled with minced pork, black mushrooms, and bean sprouts, though a variation with prawns is also popular.

Hanoi’s iconic bun cha showcases grilled pork patties, barbecued over charcoal, served with cold rice noodles, fresh greens, and a tangy-sweet dipping sauce. In the south, bo bay mon—literally “beef seven ways”—offers a tasting platter of beef prepared in seven unique styles, providing a feast for the senses.

A Celebration of Freshness and Flavor

From elegant seafood dishes to hearty meat preparations, Vietnamese cuisine shines in its ability to blend bold flavors with fresh ingredients. Whether enjoying the sizzling cha ca or the smoky aroma of bun cha from a street-side grill, each bite reveals the culinary depth of this vibrant culture.