Viêt Nam

Phở

Rice noodles in clear beef broth simmered overnight with charred ginger and star anise.

Bánh mì

Airy baguette filled with pâté, cold cuts, pickled carrot, coriander and chilli.

Bún chả

Grilled pork patties floating in sweet fish-sauce broth, with cold noodles alongside.

Bún bò Huế

Lemongrass and shrimp-paste beef broth with thick round noodles, hotter than phở.

Gỏi cuốn

Rice paper rolled cold around prawn, pork, herbs and vermicelli, dipped in peanut sauce.

Chả giò

Fried pork-and-crab rolls wrapped in lettuce with herbs before each bite.

Bánh xèo

Turmeric rice-flour crêpe that sizzles as it sets, folded over prawn and bean sprouts.

Cao lầu

Hội An noodles made only with local well water, with pork and crisp croutons.

Mì Quảng

Turmeric noodles in just enough broth to coat, with peanuts and sesame rice cracker.

Cơm tấm

Broken rice under grilled pork chop, shredded pork skin and a steamed egg cake.

Bánh cuốn

Steamed rice sheets rolled around minced pork and wood ear, eaten with fried shallot.

Hủ tiếu

Southern noodle soup of pork and seafood, served dry or in broth, Chinese in ancestry.

Bánh khọt

Small coconut rice cakes fried crisp with a prawn on top, wrapped in mustard leaf.

Canh chua

Mekong sour soup of fish, tamarind, pineapple and elephant ear stem.

Nem nướng

Grilled pork sausage rolled at the table with rice paper, herbs and thick dipping sauce.

Bánh chưng

Square sticky-rice cake with mung bean and pork, boiled for hours before Tết.

Xôi

Sticky rice steamed with mung bean, peanut or chicken, sold wrapped in banana leaf.

Chè

Sweet soups of bean, jelly and coconut milk, served over crushed ice in a glass.

Cà phê sữa đá

Robusta dripped through a phin onto condensed milk, then poured over ice.

Bia hơi

Fresh draught beer brewed daily and drunk the same day on plastic stools.