For us, Vietnam is without doubt one of the world’s greatest international locations for meals. We’ve been to Vietnam a number of occasions now and Vietnamese delicacies at all times leaves us wanting for extra.

My most up-to-date go to to Vietnam was a month-long keep wherein I explored the nation’s various delicacies from north to south. I ate my approach via Sapa, Hanoi, Hue, Hoi An, Saigon, and the Mekong Delta with the aim of writing a conventional Vietnamese meals information that showcased the perfect and most fascinating dishes Vietnam needed to supply.

In the event you’re questioning what to eat in Vietnam, then this Vietnamese meals information can be very helpful to you. It lists 45 of the tastiest Vietnamese dishes you may have all through the nation. In making an attempt these dishes, I hope you fall in love with conventional Vietnamese meals as a lot as we have now.

This Vietnamese meals information advises you on what dishes to eat, however if you happen to’re searching for the perfect Vietnamese eating places and road meals stalls in key cities all through Vietnam, then you should definitely try our Hanoi, Ho Chi Minh Metropolis (Saigon), Hue, and Hoi An meals guides as effectively. Take pleasure in!


In the event you’re planning a visit to Vietnam and wish to be taught extra about Vietnamese delicacies, then it’s possible you’ll be involved in becoming a member of a meals tour or taking a cooking class.


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Cha ca and nem lui in Vietnam


If I had been to make use of one phrase to explain conventional Vietnamese meals, it could be “stability”. Stability is vital in all sorts of delicacies however it appears to be of specific significance in Vietnamese delicacies.

Conventional Vietnamese delicacies goals to strike a stability in numerous elements of its meals like style, vitamins, and presentation, and it does so by being attentive to 5 components per facet.

In spices used for instance, a stability is sought between bitter, bitter, candy, spicy, and salty. In presentation, cooks purpose to have the colours inexperienced, pink, yellow, white, and black of their meals. Vietnamese meals is taken into account one of many healthiest cuisines on this planet and that is due partially to a stability of vitamins like carbohydrates, fats, protein, minerals, and water.

I seen this Yin and Yang in Vietnamese meals once we ate deep-fried dishes like nem cua be and banh goi in Hanoi. We’re presently residing within the Philippines so I’m used to consuming deep-fried spring rolls just like nem cua be.

Our fried spring rolls are usually served with simply ketchup or vinegar so I usually discover them to be one-note and unctuous. In Vietnam nevertheless, they’re served with a Vietnamese dipping sauce made with water, cucumber slices, fish sauce, and different substances. They’re additionally served with a heaping bowl of recent greens like lettuce, coriander, perilla, and mint which you’d dunk into the sauce and eat with the fried bits of meals.

So despite the Vietnamese spring rolls being deep-fried and oily, the expertise of consuming them was surprisingly refreshing, and far of that needed to do with the stability of substances, sensations, and temperatures.

It was an eye-opening expertise for me, one which gave me a greater understanding and appreciation for the meals in Vietnam. I used to be a fan after that.


To assist set up this Vietnamese meals information, I’ve divided the dishes by class. Some conventional Vietnamese dishes can fall in a couple of class so I attempted organizing this checklist as greatest as I might. Click on on a hyperlink to leap to any part.


What higher technique to begin this conventional Vietnamese meals information than with the nation’s nationwide dishes – pho, banh mi, and goi cuon? They’re among the many most well-known dishes in Vietnamese delicacies and one thing you’ll in all probability have usually throughout your keep in Vietnam.

1. Pho

Pho is without doubt one of the most well-known examples of conventional Vietnamese meals. Like banh mi and goi cuon, it’s one of the widespread meals in Vietnam and considered a Vietnamese nationwide dish.

Pho is a noodle soup that originated within the north however it’s now widespread all through Vietnam. No matter the place it’s from, it’s made with 4 primary substances – clear inventory, rice noodles (known as banh pho), meat (usually beef or hen), and herbs.

The origin of pho noodle soup could be traced to early twentieth century Nam Dinh Province in northern Vietnam. The upper availability of beef because of French demand resulted in a surplus of beef bones which had been then used as the bottom for contemporary pho soup.

With the Partition of Vietnam in 1954, over 1,000,000 individuals fled from the north to the south, bringing with them their affinity for this beloved noodle soup. This helped popularize pho in different elements of Vietnam, which in flip led to additional improvement of the dish.

Unconstrained by the culinary traditions of the north, variations in meat and broth appeared, as did further garnishes like lime, bean sprouts, culantro, cinnamon basil, hoisin, and sizzling chili sauce. Right now, a number of styles of pho soup exist, most notably pho bac or “northern pho”, and pho Sai Gon or “southern pho”.

Recipes for northern pho soup have a tendency to make use of wider rice noodles and much more inexperienced onions. Garnishes are usually restricted solely to vinegar, fish sauce, and chili sauce. Southern pho soup, then again, has a sweeter broth and is topped with bean sprouts and a greater diversity of recent herbs.

Bowl of pho noodle soup in Hanoi, a national dish and staple food in Vietnam

2. Banh Mi

Like pho, banh mi is without doubt one of the most well-known examples of Vietnamese meals. Even if you happen to aren’t that aware of conventional Vietnamese meals or have by no means been to Vietnam, likelihood is you’ve no less than heard of banh mi. It’s thought of a Vietnamese nationwide dish and could be discovered just about anyplace in Vietnam.

Strictly talking, “banh mi” is the Vietnamese phrase for the baguette which was launched by the French through the colonial interval. However when most individuals say “banh mi”, they’re referring particularly to the baguette sandwich made with various kinds of meat, greens, and condiments.

Pork is ceaselessly utilized in banh mi sandwiches and is available in many kinds like paté, grilled patties, Vietnamese sausage, chilly cuts, terrine, and floss. Generally used greens in banh mi embody cucumber slices, coriander, pickled carrots, herbs, and shredded radish. However like every sandwich, you may mainly put no matter you need in a banh mi so there are a lot of varieties made with different substances as effectively like duck, egg, grilled hen, fish cake, and many others.

It doesn’t matter what you set in a banh mi, what makes this sandwich actually particular is the baguette. They make it so crusty and crunchy on the surface however smooth and pillowy on the within that it kind of crumbles in on itself if you take a chew. Banh mi is so extremely scrumptious and considered one of my absolute favourite meals to eat in Vietnam.

Banh mi in Hoi An, a Vietnamese national dish

3. Nem Cuon / Goi Cuon

In comparison with pho or banh mi, Vietnamese spring rolls (or summer season rolls) will not be as well-known to many foreigners however they’re each bit as scrumptious.

Often called nem cuon in northern Vietnam and goi cuon within the south, these recent spring rolls are a Vietnamese nationwide dish. They’re historically made with shrimp, pork, greens, herbs, and rice vermicelli wrapped in banh trang (Vietnamese rice paper).

Vietnamese spring rolls are sometimes served with a peanut hoisin dipping sauce together with different sauces like nuoc mam pha or fish sauce. Gentle, mild, and savory-sweet, it’s a scrumptious and refreshing Vietnamese meals basic.

In the event you desire deep-fried spring rolls, then there’s an equally widespread model of this dish known as cha gio (known as nem ran within the North).

Fresh spring rolls (or summer rolls) in Hoi An, a Vietnamese national dish


4. Banh Cuon

Have you ever ever had these slippery rice noodle rolls served at Chinese language dim sum eating places known as chee cheong enjoyable? Banh cuon is just like that. It’s a northern Vietnamese noodle dish that’s turn out to be widespread all through Vietnam.

Banh cuon are rice noodle rolls constituted of a skinny sheet of steamed fermented rice batter crammed with seasoned floor pork and wooden ear mushrooms. Topped with herbs and fried shallots and served with a bowl of nuoc cham (Vietnamese fish sauce), they’re usually served with a facet dish of gio lua (Vietnamese pork sausage), sliced cucumber, and bean sprouts.

I used to be watching them make it in Hanoi and one lady would ladle a scoop of the batter onto a convex metallic floor the place it could shortly solidify into a skinny delicate sheet. One other lady would then fill it with substances and roll it up earlier than reducing with scissors into bite-sized items. All of this occurred with a quickness and fluidity of movement that was mesmerizing to observe.

Banh Cuon is usually made with pork (banh cuon nhan thịt) however you may have them crammed with different substances as effectively, like shrimp (banh cuon nhan tom tuoi). They’re scrumptious it doesn’t matter what they’re made with – smooth, slippery, and a bit of gummy with bits of crunchy fried shallots and recent herbs.

Banh cuon with bean sprouts and fresh herbs, a popular regional Vietnamese noodle dish in Hanoi

5. White Rose Dumplings

Like cao lau, banh bao banh vac (or White Rose Dumplings) is a regional Vietnamese dish out there solely in Hoi An. The recipe for banh bao banh vac is a well-guarded secret that’s been stored within the household for 3 generations.

Invented and popularized by the grandfather of the proprietor of White Rose Restaurant, banh bao banh vac is made with translucent white dough crammed with spiced minced shrimp or pork. The wrapper is bunched as much as resemble flowers which is how the dumplings get their English identify. They’re topped with crispy fried shallots and served with a particular dipping sauce made with shrimp broth, chilies, lemon, and sugar.

Strolling inside Hoi An’s Central Market, I noticed many Vietnamese meals stalls promoting “White Rose Dumplings”. I believed they had been knock-offs of the unique however because it seems, practically all of the white rose dumplings offered in Hoi An are provided by White Rose Restaurant.

Whenever you take a chew of those dumplings, it’s possible you’ll discover that the pores and skin is firmer and chewier than conventional Chinese language dumplings like har gow. I learn that the dough is made with water drawn from the Ba Le Effectively, so which will have one thing to do with its chewier texture.

It’s mentioned that the water is filtered and purified 15-20 occasions earlier than being combined with the rice paste to type the ethereal dough. Regardless of the secret is, these dumplings are scrumptious and a must-try in central Vietnam.

White Rose dumplings, a popular Vietnamese regional food from Hoi An

6. Banh Hue

Banh hue refers to a household of rice flour truffles widespread in Hue and central Vietnam. Varieties of banh hue embody banh beo, banh nam, banh loc, banh ram it, banh uot, and cha tom.

Banh beo is maybe probably the most well-known amongst Hue’s household of rice flour truffles. At its most elementary, it consists of a steamed rice cake topped with dried shrimp and pork rinds, however it may be topped with different substances as effectively like scallions, roasted peanuts, mung bean paste, and fried shallots. It’s served with a facet of nuoc cham (fish sauce).

The various kinds of banh hue fluctuate in presentation, substances, and technique however all of them appear to be made with rice flour and shrimp in some type. As a result of the recipes share related substances, they style comparatively related – silky, smooth, and loaded with umami.

Banh Hue topped with peanuts, mung bean paste, and fried shallots, a popular Vietnamese regional food from Hue

7. Chao Tom

Chao tom is a specialty of Hue in central Vietnam. It consists of prawns which are seasoned and mashed right into a paste earlier than being wrapped round a stick of sugar cane. The chao tom is then steamed to set its form earlier than being grilled or deep-fried.

To eat, you narrow the meat off the sugar cane and wrap it in lettuce with recent herbs and a few candy chili sauce. Smokey, savory, and candy, it’s a springy shrimp appetizer that’s at all times been considered one of my favourite conventional Vietnamese dishes.

Chao tom, a Vietnamese food classic consisting of prawn paste wrapped around sugar cane

8. Bo La Lot

Thit bo nuong la lot, or bo la lot for brief, is a conventional Vietnamese dish made with floor beef wrapped in wild betel leaves and grilled over charcoals. It’s one of many extra distinctive and fascinating dishes you’ll discover in Vietnam.

What makes bo la lot particular and distinctive are the betel leaves. Seasoned floor beef is wrapped in piper lolot leaves from the Piper sarmentosum plant, then positioned over a charcoal grill to prepare dinner. Quickly because the leaves are heated, they’re mentioned to emit a novel, incense-like perfume that’s each medicine-y and perfume-y.

I stood watching the woman grill our bo la lot and although the scent wasn’t as pungent as I anticipated it to be, I did get a whiff of its distinctive aroma. An fragrant meals, it smelled just about the way it appears – very inexperienced.

We tried bo la lot in Ho Chi Minh Metropolis however I consider it’s a meals yow will discover all through Vietnam. Recipes fluctuate but when I perceive appropriately, the primary regional variations lie in what spices are used to season the meat.

To me, bo la lot tasted like closely spiced hamburger meat wrapped in a smokey, peppery, fragrant leaf. Served with rice paper, recent greens, herbs, bean sprouts, rice vermicelli, pickled greens, and nuoc cham (fish sauce), it’s fascinating and enjoyable to eat and makes for nice beer chow irrespective of the place you’re in Vietnam.

Bo la lot in Saigon, a popular Vietnamese food made with ground beef wrapped in betel leaf

9. Sup Bap Cua

Sup bap cua is Vietnamese crab and corn egg drop soup. We first heard about this Vietnamese dish on the Saigon episode of Luke Nguyen’s Road Meals Asia. I like crab and egg drop soup is considered one of my favourite consolation meals, so this was one of many conventional Vietnamese dishes I used to be most excited to strive in Ho Chi Minh Metropolis.

The soup accommodates crab meat, shredded hen, complete quail egg, corn, mushroom, a great deal of coriander, and ribbons of dropped egg in a broth thickened with tapioca starch. It’s usually served in a plastic cup and seasoned with sesame oil, pepper, and chili.

We had been having a seafood feast alongside Vinh Khanh Road in Saigon when a bike carrying some sort of road meals rode by and parked a couple of meters down the street. I didn’t discover it at first as a result of I had my face latched onto a crab claw, however when Ren instructed me an indication saying “sup bap cua” was pasted on the facet of the person’s styrofoam field, I jumped up and virtually flew to him.

Sup bap cua in Ho Chi Minh City, a Vietnamese soup made with crab meat

10. Bun Dau Mam Tom

Bun dau mam tom will be the most polarizing dish on this Vietnamese meals information. I loved it as a result of I’m used to the style of fermented shrimp paste, however it clearly isn’t for everybody.

Bun dau mam tom refers to a platter of bunched up rice noodles, deep-fried tofu, sliced cucumber, and recent herbs. In the event you get the model with meat, then you may count on issues like fish balls and steamed pork as effectively.

What makes it off-putting for a lot of is the Vietnamese mam tom dipping sauce. It’s made with finely crushed shrimp or krill that’s been fermented for weeks so it’s extraordinarily pungent. Solely do this when you’ve got a daring palate.

Bun dau mam tom in Hanoi, an interesting Vietnamese noodle dish served with bunched up rice noodles, fried tofu, and fermented shrimp sauce

11. Banh Cong

Banh cong is a well-liked dish in southern Vietnam. It’s a muffin-shaped snack made with mung beans, taro, and complete shrimp with their heads and shell nonetheless intact.

To make this Vietnamese dish, every ingredient is layered within the deep ladle-like instrument used to prepare dinner it. As soon as layered, the ladle is crammed with a wheat and rice flour combination earlier than being topped with shrimp and submerged in oil to deep-fry.

After a couple of minutes of frying, the banh cong is faraway from the ladle and served with nuoc mam and the same old basket of Vietnamese recent greens. As you may see beneath, the cake’s coating is crisp however the inside is smooth and muffin-like in texture.

Banh cong in Can Tho, a popular Vietnamese street food dish in southern Vietnam

12. Nem Cua Be

Nem cua be is a kind of cha gio or deep-fried spring rolls made with crab meat. It’s a specialty of Hai Phong, a coastal province east of Hanoi in northern Vietnam.

Other than crab meat, the deep-fried spring rolls additionally include pork, egg white, kohlrabi (cabbage), carrot, wooden ear mushroom, bean sprouts, and vermicelli. As beforehand described, it’s generally eaten as a facet dish along with bun cha.

Nem cua be in Hanoi, delicious Vietnamese spring rolls paired with bun cha

13. Bot Chien

Bot chien is without doubt one of the hottest Vietnamese road meals from Ho Chi Minh Metropolis. TV chef and restaurateur Luke Nguyen described it as considered one of his favourite Vietnamese meals rising up.

Bot chien is mainly rice flour combined with tapioca starch that’s steamed, cooled, after which minimize into flat squares earlier than being pan-fried in lard with some egg and inexperienced onions till golden brown and crispy. In the event you’re aware of Malaysian or Singaporean meals, then it’s possible you’ll discover it just like char koay kak or chai tow kueh (“carrot cake”), besides is isn’t made with any daikon radish.

Bot chien is far crispier than Malaysian char koay kak however nonetheless chewy and gummy on the within. It’s served with a refreshing facet of inexperienced papaya salad and a thickened candy sauce to offset the oiliness.

Bot chien in Hanoi, a popular Vietnamese street food

14. Banh Trang Nuong

Banh trang nuong refers to spherical crunchy rice crackers cooked over charcoal and topped with any variety of substances. They’re a well-liked night time time snack meals that’s also known as “Vietnamese pizza”.

To make, quail or hen egg is crushed and combined with spring onions earlier than being poured over Vietnamese rice paper. This retains the rice paper from burning and holds all of the toppings collectively.

Toppings fluctuate however we had them on this meals tour in Saigon and one was topped with shredded hen and one other with beef. The cracker is extremely crisp and eggy and goes very effectively with beer.

Banh Trang Nuong in Ho Chi Minh City, a popular Vietnamese street food

15. Banh Goi / Banh Tom

I don’t know if there’s a collective time period for these deep-fried Vietnamese fritters. The well-known road meals stall we went to in Hanoi had trays stuffed with various kinds of pre-fried dumplings. Level to whichever ones you need and so they’ll throw them right into a pot of sizzling oil to refry and crisp up.

One of many extra widespread sorts of Vietnamese fritter is banh goi (decrease half of plate) which is sort of a Vietnamese empanada crammed with minced pork, mushroom, glass noodles, and a quail egg. The filling is positioned within the middle of the pastry pores and skin which is then folded and pinched closed in a half circle earlier than being deep-fried until golden brown and crispy.

Banh goi means “pillow cake” as a result of it’s form is claimed to resemble a pillow. Subsequent to the banh goi beneath is banh tom which is sort of a Vietnamese candy potato shrimp fritter.

Whichever fritter you order can be served with a basket of recent greens, herbs, and a dipping bowl of nuoc cham (fish sauce). Dunking the fried truffles into this bowl with a couple of greens was pure magic.

Regardless of being deep-fried, I used to be stunned by how refreshing the dumplings had been due to the greens and dipping sauce. There was nearly no trace of its oiliness! This expertise taught me so much concerning the Yin and Yang of Vietnamese meals.

Vietnamese fritters in Hanoi, a popular Vietnamese street food dish

16. Banh Xeo / Banh Khoai

Banh Xeo is one other Vietnamese meals favourite. It’s a crispy crepe made with fried rice flour batter crammed with pork stomach, shrimp, inexperienced onions, and bean sprouts.

To make banh xeo, the batter is poured right into a sizzling skillet after which crammed with the substances earlier than being folded in half like an omelette. They really appear to be omelettes due to their form and coloration however they aren’t made with any eggs. They get their yellowish coloration from turmeric combined into the batter. The identify banh xeo actually means “scorching cake” due to the sound it makes when the rice batter hits the new skillet.

Banh Xeo is eaten by wrapping items of it in rice paper (banh trang) with recent herbs like coriander, mint, and perilla earlier than dipping into nuoc mam pha (or nuoc cham). Regardless of being fried, you don’t actually discover the oiliness an excessive amount of due to the recent greens and fish sauce. Crisp on the surface however moist on the within, banh xeo is scrumptious and a number of enjoyable to eat.

Bánh xèo with fresh herbs and bean sprouts, a delicious Vietnamese crispy crepe

Banh khoai is a really related dish that yow will discover in Hue. It’s mainly a a lot crunchier model of banh xeo, maybe because of the addition of soda water within the batter.

It’s additionally served with a facet of recent leafy greens, herbs, and some slices of star fruit or younger banana. However in contrast to banh xeo, banh khoai isn’t wrapped in rice paper and it’s served with a hoisin dipping sauce as a substitute of nuoc cham (fish sauce).

Banh khoai with fresh herbs and bean sprouts, a popular Vietnamese street food in Hue similar to bánh xèo

17. Gio Lua / Cha Lua

Often called gio lua in northern Vietnam and cha lua within the south, it is a widespread sort of Vietnamese pork sausage that’s usually served in lots of Vietnamese dishes like bun thang and banh mi. It’s made by pounding pork till pasty, then seasoning it with spices and nuoc cham.

After being seasoned, the combination is then tightly wrapped in banana leaves and boiled. The cylindrical banana leaf parcel is submerged vertically in boiling water and usually left to prepare dinner for about an hour. A standard technique to inform if the sausage is prepared is to drop it onto a tough floor. If it bounces, then it’s good.

Other than discovering it in lots of Vietnamese dishes, we purchased cha lua at Gio Cha Minh Chau in Saigon upon the advice of our homestay host. We had been searching for fascinating Vietnamese memento meals objects to convey again residence and she or he urged cha lua.

The sausage is already cooked so all you must do is slice it and pan fry earlier than consuming. In the event you like SPAM, then you definitely’ll in all probability get pleasure from this. It has a barely gummy and chewy texture that’s paying homage to fish cake.


18. Bun Bo Hue

Bun bo is without doubt one of the hottest noodle soups in Hue. It’s made with skinny rice noodles, skinny slices of beef, and huge chunks of beef shank.

To make the broth, pork and beef bones are simmered with lemongrass then seasoned with fermented shrimp paste, annatto, sugar, and chili oil. It’s then garnished with chopped inexperienced onion, slivers of uncooked onion, and cilantro.

Bun bo hue is usually made with brisket and beef shank however it may include different substances as effectively like oxtail, pig’s knuckle, crab balls, and congealed pig’s blood. It’s served with a basket of recent greens like mint, perilla, fish wort, banana blossom, and bean sprouts.

Bun bu hue is a completely scrumptious noodle soup and considered one of my favourite meals to eat in Vietnam. The broth is so flavorful and the meat shank tremendous tender with scrumptious bits of soppy and chewy tendon. In the event you had been to have only one dish in Hue, then it ought to be bun bo.

Bun bo with bean sprouts, a delicious Vietnamese beef noodle soup in Hue

19. Cao Lau

Cao Lau is maybe the one most vital Vietnamese dish in Hoi An regional delicacies. In the event you had been to have only one dish in Hoi An, then this ought to be it.

Cao Lau is a dry noodle dish made with rice noodles topped with cha siu pork, recent greens, bean sprouts, herbs, rice crackers, and fried pork rinds. Like banh bao banh vac, what makes this dish so quintessentially Hoi An is that genuine cao lau noodles must be made with water sourced from a particular native effectively.

Individuals declare that the water wanted to make the rice noodles have to be drawn from a neighborhood Cham effectively known as the Ba Le Effectively. The alkaline water from this effectively is claimed to be the key to the chewier texture of cao lau noodles.

Wooden ash from bushes that develop on Cham Island is combined with the effectively’s alkaline water to create a lye resolution used to pre-soak the rice noodles. That is what offers them their distinctively yellow tinge. After soaking within the lye resolution, the noodles are then smoked over an ash-burning furnace to offer them a smoky taste.

It seems like a number of work simply to arrange noodles however the outcomes converse for themselves. Smokey and chewy, this noodle dish is scrumptious and an absolute must-try in central Vietnam.

Legendary tales concerning the Ba Le Effectively have made some individuals skeptical about its properties, however I’ve heard related claims concerning the fog in San Francisco and the water in Philadelphia taking part in a crucial function of their bread manufacturing. Folklore apart, I don’t suppose it’s that far-fetched.

Cao lau, a popular regional Vietnamese food in Hoi An made with special rice noodles

20. Mi Quang

Like cao lau, mi quang is a specialty of Quang Nam Province. A quintessential Da Nang meals, what cao lau is to Hoi An, mi quang is to Da Nang.

Mi quang is a rice noodle dish made with hen (or pork) broth topped with a number of proteins from hen to shrimp to snakehead fish. It’s served with a bowl of recent greens and herbs together with a couple of condiments.

Not like cao lau that’s served dry, mi quang is a barely soupier dish made with a wider sort of rice noodle. Its inventory is made by simmering meat (usually hen or pork) in water or bone broth earlier than seasoning with black pepper, fish sauce, shallots, and cu nen – a pungent, garlic-type vegetable.

The simmering course of creates a concentrated broth that’s extra intense in taste than conventional noodle soups. The broth is then ladled about 1-2 cm deep right into a bowl of rice noodles topped with completely different proteins like pork, shrimp, and hard-boiled quail eggs. It’s usually garnished with crushed peanuts, inexperienced onions, and chili, and served with recent herbs, a rice cracker, complete inexperienced chilis, and lime.

There’s a saying in Vietnam about mi quang that goes like this: Thương nhau múc bát chè xanh, Làm tô mì Quảng anh xơi cho cùng. The Vietnamese saying describes a lady from Quang Nam province who invitations her lover to drink a cup of tea and eat a bowl of mi quang, to show to him the depth of her love. That’s how particular a dish mi quang is in Quang Nam province.

Mi quang is a Da Nang noodle dish so I think about the perfect variations could be discovered there. Sadly, we haven’t tried it in Da Nang however yow will discover mi quang all over the place in Hoi An.

Mi quang, a popular regional Vietnamese food in Da Nang made with rice noodles, meat, and bone broth

21. Hu Tieu

Hu tieu is one other of my favourite meals in Vietnam. Initially from Cambodia, it’s a well-liked breakfast dish that may be served both as a noodle soup or dry with out broth.

Hu tieu noodle soup is ready by moistening noodles with garlic oil then dressing them with a sticky brown sauce made with oyster sauce, soy sauce, and sugar. The bowl is then crammed with a transparent broth constituted of pork bones, dried squid, and sugar. It’s seasoned with fish sauce earlier than being topped with quite a lot of meats like pork, duck, seafood, or offal.

I had a number of various kinds of each soup and dry hu tieu within the Mekong Delta space and I loved all of them. Pictured beneath is a model of hu tieu from Sa Dec that accommodates two sorts of noodles. So scrumptious.

Hu tieu in Sa Dec, a delicious Vietnamese noodle soup

22. Bun Bo Nam Bo

Bun bo nam bo actually means “southern-style beef vermicelli”, however from what I perceive, it isn’t truly from southern Vietnam. Some consider that it originated in Hanoi, with the “nam bo” in its identify merely suggesting that the dish was made within the southern-style – ie dry rice noodles with out broth.

No matter its origin, bun bo nam bo is a scrumptious conventional Vietnamese dish that I feel most individuals will get pleasure from. It consists of chilly rice noodles topped with marinated stir-fried beef, bean sprouts, fried shallots, recent greens, herbs, roasted peanuts, and nuoc cham. It’s a scrumptious dish – savory, crunchy, a bit of candy, and with good distinction between the nice and cozy beef and chilly sticky noodles.

Bun bo nam bo in Hanoi, a tasty Vietnamese dish made with rice noodles and beef

23. Bun Rieu

Bun rieu is a breakfast noodle soup dish that’s initially from northern Vietnam however is now loved all through the nation. You’ll discover completely different variations of this tasty noodle soup although one of the widespread is bun rieu cua which is made with crab.

To make bun rieu cua, freshwater rice paddy crabs are pounded with the shell right into a high-quality paste earlier than being strained. The crab liquid is then used as a base for the soup together with stewed tomatoes and annatto seeds, giving the broth a beautiful tangy taste.

No matter’s left of the crab is used to make crab truffles that are served with the soup together with rice vermicelli, inexperienced onions, fried tofu, and cubes of congealed pig’s blood. Like many conventional Vietnamese dishes, it’s served with a basket of recent greens and herbs like perilla, mint, lettuce, and water spinach.

Bun rieu in Hanoi, a delicious Vietnamese noodle soup made with crab

24. Banh Canh

Banh canh means “soup cake” and refers to a thick Vietnamese noodle soup that may be made both from tapioca flour or a mix of tapioca and rice flour. The “cake” in its identify refers back to the thick sheet of raw dough from which the noodles are minimize.

There are a number of sorts of banh canh noodle soup made with completely different substances. Banh canh cua is made with luxurious chunks of crab (pictured beneath) whereas banh canh cha ca, a model widespread in central Vietnam, is made with pork and fish cake. I’ve had each and loved them each.

We went on a non-public tour of My Son Sanctuary in Hoi An and our information Turtle took us to his favourite banh canh place within the Historical City. It was a spur of the second factor that turned out to be considered one of my favourite meals experiences in Vietnam.

I desire thick, chewier noodles like Japanese udon and that’s precisely what banh canh noodles are like. The broth was flavorful with sinewy chunks of pork bone, fish truffles, and many inexperienced onions. I feel it might have had slivers of cha lua as effectively.

Banh canh in Hue, a tasty Vietnamese noodle soup made with thicker noodles

25. Bun Thang

This was one of the fascinating meals experiences we had in Vietnam, partly due to the bizarre restaurant and the distinctive substances wanted to make this noodle soup dish.

Initially from Hanoi, bun thang is a fussy bowl of rice noodle soup that’s usually reserved for particular events in Vietnam. Toppings fluctuate however it’s usually made with shredded hen, pork, shrimp floss, thinly sliced egg shreds, gio lua, and recent herbs like mint and coriander.

The 2 substances that make bun thang particular are ga mai dau, that are Vietnamese hens of a really particular age, and ca cuong, which is a pheromone extracted from male belostomatid beetles. Sure, precise beetle juice.

The best hens used to make this dish should solely be sufficiently old to put eggs for a couple of week. Any older or youthful and the hen meat isn’t excellent. As for the beetle extract, a minute quantity is added to the broth by way of the tip of a toothpick to offer it a novel perfume.

Actual ca cuong is dear and troublesome to return by as of late so I’m unsure how usually it’s nonetheless used. I didn’t discover any unusual aromas in our bun thang however then once more, I didn’t know to search for it on the time.

One other factor that makes correct bun thang so fussy to arrange is that the toppings must be minimize into skinny, matchstick-like threads, as you see beneath.

Bun thang in Hanoi, an interesting Vietnamese noodle soup dish


26. Com Ga

Com ga is one other specialty of Hoi An. It’s mainly the Vietnamese model of Hainanese hen rice. It’s initially from China however it discovered its technique to central Vietnam by way of Chinese language merchants who settled in Quang Nam Province.

Com ga consists of shredded poached hen served with seasoned pilaf rice, shredded inexperienced papaya and carrot, recent herbs, and a bowl of hen broth which will or might not include offal and cubes of congealed blood. Like Hainanese hen rice, it’s lack of coloration makes it look deceptively bland however nothing could possibly be farther from the reality. It’s completely scrumptious and one thing you want to have in central Vietnam.

Com ga, a tasty Vietnamese regional food in Hoi An

27. Com Tam Suon Nuong

Com tam means “damaged rice” and refers to considered one of Saigon’s most well-known Vietnamese dishes. It’s known as “damaged rice” as a result of it’s made with rice grain fragments that had been damaged both within the discipline, throughout drying, throughout transport, or by milling. As a result of it was broken, com tam was a historically cheaper grade of rice however it’s since turn out to be costlier as a wanted meals merchandise.

Damaged rice is usually eaten with a grilled pork chop in a conventional Vietnamese dish known as com tam suon nuong. To be sincere, I haven’t eaten com tam sufficient to actually discover the distinction however it’s mentioned to be nuttier than common rice, virtually like risotto.

What I do discover nevertheless, is how scrumptious Vietnamese pork chop is. Marinated and grilled over charcoal, it’s savory, candy, very tender, and ideal to eat with the damaged rice.

Com tam suon nuong in Saigon, a delicious Vietnamese dish made with broken rice

28. Xoi

Xoi refers to a household of conventional Vietnamese dishes made with glutinous or sticky rice that’s been soaked for a number of hours then drained and steamed dry. Like che, there are a whole bunch of types of xoi sticky rice made with any variety of completely different substances, each savory (xoi man) and candy (xoi ngọt).

Pictured beneath is an overflowing banana leaf of xoi bap in Hanoi. It consists of two sorts of sticky rice loaded with completely different substances like corn, fried shallots, crushed peanuts, and pork floss.

It’s a tasty mixture of chewy, sticky, candy, savory, nutty, and crunchy. In the event you’re ravenous however operating low on money, then xoi sticky rice is a superb dish to have. It’s scrumptious and can fill you proper up.

Xoi in Hanoi, a tasty Vietnamese street food dish of sticky rice

29. Com Hen / Bun Hen

Com hen or bun hen is one other specialty of Hue. It’s made with both rice (com) or noodles (bun) topped with stir-fried child basket clams, greens, and a number of different substances like fish sauce, fermented shrimp paste, herbs, pork crackling, banana flower shreds, and peanuts.

Com hen is historically made with leftover rice which is why the dish is served at room temperature. Between com hen and bun hen, I most well-liked the latter. I believed the rice noodles paired higher texturally with the clams than rice.

Com hen or bun hen is a tasty and low cost snack that I had many occasions in central Vietnam. Served with a facet dish of heat clam broth, it’s an fascinating medley of flavors and textures that provides you salty, candy, spicy, and bitter to go along with the crunchiness of the cracklings.

Com hen in Hue, a delicious Vietnamese dish made with baby clams

30. Chao Ga

Chao ga refers to Vietnamese hen porridge or congee. A thick and satisfying dish, it’s comforting meals that tastes even higher when eaten with quay or Chinese language crullers.

The crullers are crunchy on the surface however ethereal within the center in order that they virtually soften in your mouth with the congee.

Chao Ga with crullers in Hanoi, a tasty Vietnamese chicken congee or porridge


31. Bun Cha

Like banh mi, bun cha is considered one of my favourite conventional Vietnamese dishes. It’s considered one of northern Vietnam’s most beloved meals and the explanation why bun thịt nuong is widespread all over the place in Vietnam besides Hanoi. It’s additionally the dish famously shared by Anthony Bourdain and Barack Obama within the Vietnam episode of Components Unknown.

Like bun thịt nuong, bun cha is a charcoal-grilled pork dish served with chilly rice noodles (bun) and recent greens like lettuce, perilla, coriander, and mint. The primary distinction between bun cha and bun thit nuong, so far as I can inform, is within the preparation of the meat.

In bun cha, the pork is available in meatball patty type, together with some grilled pork stomach, and served in a soupy bowl of pickled greens that impart acidity to the dish. Not like the substances of bun thịt nuong that are served collectively in a single bowl, the parts of bun cha – pork, rice noodles, greens, and nuoc cham – are offered individually.

Pretty much as good as bun thịt nuong is, bun cha might even be higher. They’re intently associated Vietnamese dishes however for me, there’s extra happening with bun cha by way of taste and texture. Like pho and banh mi, it’s one of many tastiest examples of Vietnamese meals and a must-try when in Hanoi.

Bun cha is usually eaten with a facet dish of nem cua be or deep-fried crab spring rolls. The mix is implausible so you should definitely order a facet of nem along with your bun cha.

Bun cha in Hanoi, a tasty Vietnamese dish made with rice noodles and grilled pork

32. Bun Thit Nuong

As described, bun thịt nuong is a well-liked conventional Vietnamese dish just like bun cha. It consists of chilly rice vermicelli noodles topped with charcoal-grilled pork, recent greens, and herbs like basil, perilla, and mint. It’s garnished with pickled daikon and carrots, roasted peanuts, and chopped inexperienced onions earlier than being drizzled with nuoc mam pha (Vietnamese fish sauce).

Like bun cha, there’s a superb stability of taste and texture in bun thit nuong that’s straightforward on the palate. You might have smokey pork, bitter and crunchy pickled greens, recent greens, peanuts, and a sweet-savory fish sauce dressing over a mattress of chilly sticky rice noodles. Except you don’t eat meat, it’s laborious to think about anybody not liking bun thit nuong or bun cha.

Bun thit nuong in Saigon, a delicious Vietnamese pork noodle dish similar to bun cha

33. Nem Nuong / Nem Lui

Nem nuong is a dish of skewered and grilled pork meatballs or sausages. They’re made with fatty pork seasoned with shallots, garlic, fish sauce, sugar, and black pepper.

From what I perceive, nem lui is the model of nem nuong present in Hue. I don’t know if the spices or preparation is completely different, however nem lui is usually served on lemongrass skewers with Vietnamese rice paper, rice vermicelli, lettuce, cucumber slices, recent herbs, and peanut sauce.

To eat, you wrap the grilled meat within the rice paper with some lettuce, vermicelli, and different substances earlier than dipping into the peanut sauce. It’s scrumptious – smokey, candy, savory, and nutty from the peanut sauce. It’s one thing I consider many vacationers will get pleasure from in central Vietnam.

Nem lui, a tasty Vietnamese dish made with skewered grilled fatty pork and peanut sauce

34. Thang Co

Thang co is a specialty of Sapa within the mountainous area of northern Vietnam. It’s a conventional H’mong stew made with horse meat.

The H’mong individuals have been utilizing horses for transport for generations. When the horse turns into sick or too outdated to work, they butcher it for its meat. Although horse meat is the primary ingredient in thang co, different sorts of meat like beef, pork, buffalo, and goat are sometimes used as effectively.

To organize, the meat is simmered for hours in a big pot or pan with a number of as much as twelve completely different spices. I learn that the spices assist to take away the pungent scent of the meat whereas giving the stew its distinctive aroma.

As you may see on this image, they use each a part of the horse so little goes to waste. I’m unsure which elements are horse however I see congealed blood, cubes of liver, tendon, and tail. It was served with rolled up rice noodles which I’d dunk into the stew to eat.

Thang co in Sapa, an interesting regional Vietnamese food made with horse meat


35. Cha Ca

Like bun cha, this is without doubt one of the most beloved meals in northern Vietnam. Named after the restaurant that popularized it over 100 years in the past, cha ca la vọng is a basic Hanoi specialty of grilled turmeric-marinated catfish served with a forest of recent dill.

To make cha ca, catfish caught from the rivers of northern Vietnam are minimize into matchbox-sized nuggets which are marinated in galangal, turmeric, and different spices. They’re grilled on charcoal earlier than being introduced out to pan fry in your desk with heaping quantities of recent dill and spring onions.

As soon as prepared, the cha ca is served with rice vermicelli, roasted peanuts, and coriander, together with a dipping sauce made with nuoc cham (fish sauce), vinegar, and garlic. In the event you like, you may also add a little bit of Vietnamese shrimp paste (mam tom) combined with lime juice.

Smokey and fragrant, the fish is tender and flaky on the within with a fragile, crisp caramelized coating. It’s critically scrumptious and the most effective issues we ate in Vietnam. In truth, so good is that this dish that the restaurant credited for inventing it was listed as a vacation spot within the bestselling ebook 1,000 Locations to See Earlier than You Die.

Cha ca was invented and popularized by the La Vong restaurant in Hanoi. It’s nonetheless open at present although primarily based on its adverse evaluations, it’s greatest days could also be behind it. There are higher locations to have cha ca in Hanoi.

Cha ca, a delicious Vietnamese regional food in Hanoi

36. Oc

Oc is the Vietnamese phrase for snail – a well-liked delicacy in Vietnam. They arrive in lots of kinds and are harvested from the ocean in addition to from freshwater sources like rice paddies and lakes all through Vietnam.

I believed that the Vietnamese fondness for snails might have been a vestige of French colonial affect however because it seems, the Vietnamese have been feasting on snails lengthy earlier than the French arrived. An oc or “snail consuming” is a part of nhau tradition, which is the Vietnamese phrase for “going out, consuming, consuming, and socializing”. Consuming snails is so widespread that it’s thought of a nationwide pastime in Vietnam.

Scrumptious, straightforward to eat, and ready in any variety of methods, snails go very effectively with beer so I can perceive why it’s one of the widespread road meals in Vietnam.

Snails in Saigon, one of the most popular street foods in southern Vietnam

37. Luon

Luon refers to any dish made with eel. Not like Japanese unagi the place the eel is grilled, eel in Vietnamese delicacies is dried then deep-fried so it’s crispy like dried anchovies.

There are lots of locations that serve luon dishes in northern Vietnam however we had it at extremely regarded Mien Luon Dong Thinh in Hanoi. They’ve their eel delivered each day from Nghe An Province which is about 300 km south of the capital metropolis. Nghe An is claimed to be residence to the perfect eel (and greatest eel dishes) in Vietnam.

You possibly can have the eel ready in a couple of methods. We had mien xiao luon and mien luon tron. They’re related dishes utilizing nearly the identical set of substances – glass noodles (mien), fried garlic and shallots, cucumber slices, chopped peanuts, and recent herbs and greens.

The primary distinction is that mien xiao luon (pictured beneath) is served dry and the noodles are fried. Mien luon tron is served with a shallow layer of broth constituted of eel bones and ginger. The eel begins off crunchy then softens up after a little bit of chewing. That’s if you begin noticing the pure sweetness of the eel.

Luon in Hanoi, an interesting Vietnamese dish made with eel

38. Bach Tuoc Nuong Sa Te

We loved this grilled octopus on Vinh Khanh Road in Ho Chi Minh Metropolis, however I consider octopus is a well-liked road meals all through Vietnam, not simply within the south. We didn’t know what this dish was known as on the time since we simply pointed at no matter appeared good, however I consider it’s known as bach tuoc nuong sa te, which is grilled octopus with satay.

Contemporary octopus is marinated in a garlic, satay, honey, oil, and salt combination earlier than being grilled. It’s served with Vietnamese mint, cucumber slices, and a dipping sauce made with satay, lemon juice, chili, pepper, and salt.

Bach tuoc nuong sa te is without doubt one of the hottest road meals among the many Vietnamese, particularly the youth. Vinh Khanh road is thought for his or her seafood so it’s the proper place to do this dish in Ho Chi Minh Metropolis.

I used to be watching them grill it and the octopus is barbecued over coals for just some minutes on both facet to maintain it good and tender. It’s smokey, a bit of candy, and surprisingly spicy.

Bach Tuoc Nuong Sa Te in Saigon, a tasty Vietnamese street food dish made with grilled octopus


39. Che

Che is the blanket time period used to explain a household of conventional Vietnamese dessert soups, candy drinks, or pudding. It’s an especially widespread dessert that yow will discover just about anyplace in Vietnam.

Served sizzling or chilly, there are limitless styles of che made with every kind of substances like coconut milk, beans, tapioca, jelly, fruit, seeds, tubers, grains, cereals, and glutinous rice. Some varieties even embody dumplings. Principally, if it’s candy and is available in soup or pudding type, then it may in all probability be categorised as che.

Vietnam can get brutally sizzling so slurping down ice chilly bowls of che is a good way to chill down. It was one thing we loved a number of occasions in Vietnam.

Che in Hanoi, a popular Vietnamese dessert

This che bap or che made with candy corn was considered one of my favourite variations of this conventional Vietnamese dessert. Thick and gooey, it’s widespread in Hue and an excellent dessert to have after a bowl of com hen.

Che bap in Hue, a type of che made with Vietnamese sweet corn

40. Banh Xoai

That is an oddly-named snack meals. It’s known as banh xoai which suggests “mango cake”, however it doesn’t include any mango neither is it even actually a cake!

Banh xoai is a powdery ball constituted of sticky rice with a filling consisting of peanuts and sugar. I learn that it acquired its identify as a result of its form is claimed to resemble a mango seed.

It’s a pleasant, low cost snack you should purchase from many distributors across the Thu Bon River in Hanoi.

Banh xoai in Hoi An, a type of Vietnamese dessert

41. Xi Ma

Xi ma or black sesame candy soup is a well-liked dessert meals in Hoi An. It originates from Fujian Province in China and is made with black sesame, coconut, rice flour, sugar, and pennywort – a kind of Chinese language natural drugs.

Served heat in small parts, Xi ma is nutty, not too candy, and described as being good in your well being. You’ll find it being offered by road meals distributors alongside the Thu Bon River in central Vietnam.

Xi ma in Hoi An, a type of Vietnamese dessert made with black sesame

42. Ca Phe Trung (Vietnamese Egg Espresso)

Like bun cha, ca phe trung or egg espresso is a quintessential a part of the Hanoi expertise. As unusual because the idea sounds, it refers to a kind of Vietnamese espresso enriched with egg yolks, sugar, and condensed milk, therefore the identify egg espresso.

Egg espresso was invented within the capital metropolis of Hanoi because of a scarcity in milk within the Forties. It’s ready by vigorously beating egg yolks with condensed milk and low till frothy. Half a cup of freshly brewed Vietnamese espresso is poured right into a cup then topped with this fluffy egg combination, leading to a frothy cup of egg espresso that’s candy, sturdy, eggy, and really wealthy.

Vietnam is the second largest exporter of espresso on this planet, behind solely Brazil, so espresso is one thing you must have usually in Vietnam. You’ll discover various kinds of espresso drinks in Vietnam however egg espresso is without doubt one of the most well-known and distinctive and undoubtedly a must-try.

Ca phe trung or egg coffee in Hanoi, one of the most famous types of Vietnamese coffee

43. Ca Phe Muoi

If Hanoi has ca phe trung or egg espresso, then Hue has ca phe muoi. Ce phe muoi actually means “salt espresso” and as its identify suggests, refers to a espresso drink made with salt.

To organize, a mix of salt, fermented milk, and cocoa powder are vigorously whipped earlier than being transferred to a cup. A conventional phin filter with Vietnamese drip espresso is positioned over the cup. After the espresso has fully filtered via, a couple of ice cubes are added to the espresso combination earlier than consuming.

Salt espresso sounds unusual at first however it’s truly scrumptious. It’s simply salty sufficient to convey out the sweetness of the cocoa and milk whereas tempering the bitterness of the espresso. Somebody described it as being paying homage to a chocolate brownie, which in a wierd approach, it’s.

If egg espresso is a must-try in Hanoi, then salt espresso is a must-try in Hue.

Salty coffee in Hue, an interesting type of Vietnamese coffee

44. Nuoc Mia

If I wasn’t consuming espresso in Vietnam, then I used to be consuming nuoc mia. Nuoc mia refers to freshly pressed sugarcane juice.

Nuoc mia is typically combined with kumquat or chanh muoi (salted pickled lime) to stability its sweetness however I feel it’s good by itself. Bought at road meals stalls all through Vietnam, it’s the proper enhance of vitality on a blistering summer season day. It’s scrumptious and extremely refreshing.

Nuoc mia in Ben Tre, a refreshing Vietnamese drink made with sugar cane juice

45. Bia Hoi

Bia hoi means “recent (or gasoline) beer”, and refers to a kind of Vietnamese draft beer usually marketed because the “least expensive beer on this planet”. It has a comparatively low alcohol content material of round 3% and prices anyplace between VND 3,000-7,000 a glass. At at present’s alternate fee, that’s simply 13-30 US cents!

Brewed each day and with out preservatives, freshly made batches are delivered in metal barrels (with none branding) and usually consumed that very same night.

Although it’s potential discover bia hoi in different elements of Vietnam, it’s most strongly related to Hanoi and the north. Many bars within the metropolis serve bia hoi however the perfect place to have it’s at bia hoi nook.

Situated on the intersection of Ta Hien & Luong Ngoc Quyen Streets appears innocent through the day, however at night time, it turns into an electrical mixture of locals and foreigners chugging beers on low plastic stools by the facet of the street. It’s a enjoyable, vibrant ambiance that each beer drinker and road meals lover has to expertise in Vietnam.

As for the bia hoi itself, it’s a light-weight watery beer that jogged my memory of Coors Mild or Keystone. Personally, I didn’t prefer it an excessive amount of as I discovered it a bit of bitter, maybe even a bit chemical-y in style. I switched to native bottled beer after my first glass.

That is undoubtedly one thing you must strive although because it’s a key a part of the Hanoi expertise. Many individuals appear to get pleasure from it. Simply know that bia hoi’s manufacturing isn’t monitored by any well being company in Vietnam so that you in all probability shouldn’t go overboard with the stuff.

Bia hoi in Hanoi, a typeof locally brewed Vietnamese draft beer

That is what bia hoi nook appears like at night time, and the festivities are solely simply getting began. It will get a lot busier than this.

Bia hoi corner in Hanoi, one of the best places to eat street food in Vietnam


It goes with out saying that nobody is aware of Vietnamese meals higher than a neighborhood, so what higher technique to expertise Vietnamese delicacies than by happening a meals tour? A educated information will take you to the town’s greatest Vietnamese eating places and road meals stalls and clarify all of the dishes to you in additional element.

In the event you’re visiting Vietnam, then try Get Your Information for a listing of meals excursions in Hanoi, Ho Chi Minh Metropolis, and different cities in Vietnam.


Other than meals excursions, we additionally get pleasure from taking cooking courses once we journey. In truth, we took our very first cooking class in Hoi An. We loved it a lot that we’ve been doing it ever since. For me, it’s the most effective methods to be taught concerning the native delicacies. Take a look at Cookly for a listing of cooking courses in numerous cities all through Vietnam.


We’ve tried many extra Vietnamese dishes than this information displays however I’m capping it at 45, even after future visits to Vietnam. The aim isn’t to create an almanac of Vietnamese meals however a information showcasing the perfect dishes in Vietnam.

Vietnamese delicacies is considered one of our favorites which is why we plan on going again usually. We plan on exploring each nook and cranny of this scrumptious and engaging nation. After each go to, this information can be up to date, refined, and improved upon to provide the very best useful resource on Vietnamese meals on the web.

Thanks for studying guys and have an incredible time consuming all this scrumptious meals in Vietnam!


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