am-thuc-viet-nam

Explore lẩu mắm miền Tây through its fish sauce base, basket of vegetables and dipping items. Tips on ordering a pot suited to your group, asking about extra portions, trying each flavor and arranging a relaxed meal stop on a road trip.

Discover Saigon's cơm tấm through its small rice grains, grilled sườn, bì, chả, and egg. A guide to choosing a filling portion, adjusting mỡ hành and fish sauce, and finding a convenient meal on the road while backpacking.

Bánh xèo and bánh khọt can share one meal but each dish has its own character. Explore how the cakes are made, the fillings, regional variations, and how to order an amount that fits your appetite, wrap greens and choose a dipping sauce while on a road trip.

Discover Hội An's cao lầu through its brownish-yellow noodles, thịt xíu, herbs and crispy pieces. A guide to ordering a satisfying bowl, mixing the sauce, adjusting seasonings and choosing suitable ingredients on your backpacking trip.

Bánh đa cua Hải Phòng combines brownish-red bánh đa noodles, crab broth, vegetables and many topping choices. This guide helps you order a portion that suits your appetite, recognise riêu, chả lá lốt, tóp mỡ and adjust the seasoning yourself during a meal stop on your backpacking trip.

Chả cá Lã Vọng is pieces of golden fish eaten hot with spring onion, dill, noodles and roasted peanuts. Learn how to order a portion that matches your appetite, mix dipping sauce to your taste, and use the tabletop pan during a rest stop while exploring Hanoi.

Bún bò Huế is fragrant with lemongrass, rich with mắm ruốc, and offers many ways to choose your cut of meat. This guide helps you order bắp, nạm, gân, giò or chả to your taste, adjust the spiciness and find a filling meal stop on your road trip.

The bowl of noodles just set down may surprise first-timers: the broth doesn't cover the noodles like in phở or other noodle soups. On top is the topping and peanuts, with herbs and grilled rice cracker on the side. But the small amount of broth is not a sign that the dish is lacking. It's one of the things that makes mì Quảng what it is.

After a few bold-flavored meals on your trip, a plate of gỏi cuốn can bring a sense of a change in pace: the soft rice paper, fragrant herbs, vermicelli and filling showing through the thin wrapper. Without a frying pan at the moment of serving, the dish creates its appeal by placing many textures into one small bite, then leaving them.

In Hà Nội, the smell of grilled meat may make you want to stop before you've even had a chance to look at the menu. A bún chả portion is usually brought out in separate parts: white noodles, herbs, grilled chả and a bowl of dipping sauce with pickled vegetables. Not a pre-mixed dish, nor like an ordinary bowl of noodle soup, bún chả.