# Eat Green Vietnam – full text of all public guides > Source: https://eatgreenvietnam.com · Last updated 2026-09-30 · Language: English (Vietnamese phrases in quotes). You may quote and summarise with attribution and a link to the original page. Prices are typical ranges and change often. --- ## Mekong Delta fruit: what to try and when URL: https://eatgreenvietnam.com/guides/mekong-delta-fruit Region: South Vietnam · City: Mekong Delta · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: The Mekong Delta is Vietnam’s fruit basket: rambutan, mangosteen, longan, pomelo, dragon fruit, mango, jackfruit and durian, depending on the season. Buy at markets, floating markets or orchards, and ask “Bao nhiêu một ký?” (how much per kilo). A small bag of fruit usually costs 20,000–60,000 VND. Bring a cloth bag. Take a boat through the Delta’s canals and you’ll pass orchards heavy with fruit – and boats piled high with it on their way to market. At a glance: - What it is: Tropical fruit grown in the Mekong Delta’s orchards: rambutan, mangosteen, longan, pomelo, dragon fruit, mango, jackfruit and durian. - Where: Markets, floating markets such as Cái Răng near Cần Thơ, and orchards in Bến Tre, Tiền Giang and Vĩnh Long. - Typical price: Sold by the kilo; a small bag usually costs 20,000–60,000 VND, depending on the fruit and season. - Eat green: Bring a cloth bag and say “Không cần túi nilon” – fruit often comes in several plastic bags. ### How to order “Bao nhiêu một ký?” “How much per kilo?” Then say cho tôi nửa ký (half a kilo, please) and point. ### What to try Rambutan and mangosteen are easy to peel and sweet. Pomelo is like a mild, sweet grapefruit. Dragon fruit is refreshing but gentle. Durian is famous for its smell – some hotels ban it, so eat it at the market. ### Floating markets The biggest floating markets start at dawn. Wholesale boats hang samples of what they sell on a tall pole. Go early, and choose a boat trip that doesn’t leave rubbish in the river. ### Questions travellers ask Q: What is the best time to visit Mekong floating markets? A: Early morning, around sunrise, when trading is busiest. Q: How do I ask the price of fruit in Vietnamese? A: “Bao nhiêu một ký?” – how much per kilo? Q: When is fruit season in the Mekong Delta? A: Many fruits peak in the hot months from about May to August, but something is in season all year. Q: Can I bring durian into my hotel? A: Many hotels don’t allow it because of the smell – eat it at the market. --- ## Bún mắm nêm: Đà Nẵng's bold fermented anchovy noodles URL: https://eatgreenvietnam.com/guides/bun-mam-nem-da-nang Region: Central Vietnam · City: Da Nang · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún mắm nêm is a Đà Nẵng street favourite: rice noodles with boiled and roast pork, pork roll, herbs and green papaya or jackfruit, tossed in mắm nêm – a fermented anchovy sauce with pineapple, garlic and chilli. It usually costs 25,000–40,000 VND. Order with “Cho tôi một tô bún mắm nêm”. This is the dish Đà Nẵng locals miss most when they move away – and the one that tests a visitor’s courage. At a glance: - What it is: A noodle salad of rice noodles, pork, herbs and vegetables, dressed with mắm nêm (fermented anchovy sauce). - Where: Đà Nẵng, especially small alley stalls and markets. - Typical price: Around 25,000–40,000 VND a bowl. - Eat green: Eat at the stall – it’s served in a real bowl, and there’s no broth to carry away. ### How to order “Cho tôi một tô bún mắm nêm.” One bowl of bún mắm nêm. Say ít mắm for less sauce if it’s your first time. ### How to eat it It’s not a soup. Mix everything from the bottom up so each noodle is coated in sauce, add chilli and herbs, and eat it at room temperature. ### Not the same as bún mắm Don’t confuse it with bún mắm from the Mekong Delta, which is a hot soup made with fermented fish broth. Đà Nẵng’s version is a cool, mixed noodle bowl. ### Questions travellers ask Q: What is mắm nêm? A: A thick fermented anchovy sauce, mixed with pineapple, garlic, chilli and sugar. Q: How much does bún mắm nêm cost? A: Around 25,000–40,000 VND a bowl. Q: Is bún mắm nêm a soup? A: No. It’s a mixed noodle bowl with sauce, not broth. Q: Does it smell strong? A: Yes – fermented anchovy is pungent. The pineapple and lime make it much milder to eat than to smell. --- ## Bún ốc: Hanoi's sour snail noodle soup URL: https://eatgreenvietnam.com/guides/bun-oc-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún ốc is a Hanoi noodle soup with freshwater snails in a sour broth made with tomato and fermented rice vinegar (giấm bỗng). It comes hot, or cold (bún ốc nguội) with the broth on the side. It usually costs 30,000–50,000 VND. Order with “Cho tôi một bát bún ốc”. If you want to eat like a Hanoian rather than a visitor, this is the bowl. Snails are a much-loved local treat. At a glance: - What it is: Rice noodles and freshwater snails in a sour tomato broth, often with fried tofu or pork ribs and plenty of herbs. - Where: Old Quarter alleys and neighbourhood stalls in Hanoi. - Typical price: Around 30,000–50,000 VND a bowl. - Eat green: Sit on a stool and eat at the stall – takeaway soup comes in plastic bags. ### How to order “Cho tôi một bát bún ốc.” One bowl of snail noodle soup. Say bún ốc nguội for the cold version, where you dip noodles and snails into a cool broth. ### What it tastes like Sour and bright from tomato and fermented rice vinegar, with the gentle chew of the snails. Add chilli and herbs from the table to balance it. ### When to go Afternoon is popular – bún ốc is often eaten as a snack between lunch and dinner. The cold version is a summer favourite. ### Questions travellers ask Q: What kind of snails are in bún ốc? A: Freshwater snails, cleaned and cooked, sometimes served shelled and sometimes in the shell. Q: How much does bún ốc cost? A: Around 30,000–50,000 VND a bowl. Q: What is bún ốc nguội? A: The cold version: noodles and snails with a cool, sour broth for dipping. Q: Is bún ốc safe to eat? A: Busy stalls with high turnover are the best choice; snails should always be served fully cooked. --- ## Bún mắm: the Mekong Delta's fermented fish noodle soup URL: https://eatgreenvietnam.com/guides/bun-mam-mekong Region: South Vietnam · City: Mekong Delta · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún mắm is a Mekong Delta noodle soup with a broth made from fermented fish, loaded with pork belly, shrimp, squid, fish and eggplant, and served with a big plate of fresh vegetables such as water lily stems. It usually costs 50,000–80,000 VND. Order with “Cho tôi một tô bún mắm”. Rich, funky and full of seafood, bún mắm tastes of the Delta’s rivers and rice fields – it’s one of the South’s great bowls. At a glance: - What it is: Rice noodles in a fermented-fish broth with pork belly, shrimp, squid, fish and eggplant, served with fresh greens. - Where: The Mekong Delta, especially provinces like Sóc Trăng and Cần Thơ, and Saigon. - Typical price: Around 50,000–80,000 VND a bowl. - Eat green: The greens come whole and unpackaged. Eat in, and skip the plastic straw with your iced tea. ### How to order “Cho tôi một tô bún mắm.” One bowl of bún mắm. Say thêm rau for more greens. ### How to eat it Add the fresh vegetables to the hot broth a little at a time so they stay crunchy. Season with lime and chilli. ### Not the same as bún mắm nêm Bún mắm from the Delta is a hot soup. Bún mắm nêm from Đà Nẵng is a cool noodle bowl with a fermented anchovy dressing. ### Questions travellers ask Q: What is the broth in bún mắm made from? A: Fermented fish, simmered with lemongrass and other aromatics. Q: How much does bún mắm cost? A: Around 50,000–80,000 VND a bowl. Q: Is bún mắm very strong? A: It is savoury and funky, but less pungent to eat than it smells. Q: Where is bún mắm from? A: The Mekong Delta in southern Vietnam. --- ## Nha Trang seafood: how to eat it well and wisely URL: https://eatgreenvietnam.com/guides/nha-trang-seafood Region: Central Vietnam · City: Nha Trang · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Seafood in Nha Trang is usually chosen live from tanks and priced by weight. Ask the price per kilo (“Bao nhiêu một ký?”) before it is cooked, pick simple cooking like grilled with salt and chilli or steamed with lemongrass, and skip threatened species. Clams and snails are the cheapest; lobster is the most expensive. Nha Trang Bay feeds the city. Eating its seafood is a highlight of any visit – and a good reason to help keep the bay healthy. At a glance: - What it is: Fresh fish, clams, snails, prawns, squid and lobster, grilled, steamed or stir-fried to order. - Where: Seafood restaurants along Nha Trang’s bay and in the city’s local neighbourhoods. - Typical price: Priced by weight and season – always ask the price per kilo before cooking. - Eat green: Say no to shark fin and other threatened species, choose local catch, and skip straws and plastic cups. ### How to order “Bao nhiêu một ký?” “How much per kilo?” Then point and say nướng muối ớt (grilled with salt and chilli) or hấp sả (steamed with lemongrass). ### How to order without surprises Choose your seafood from the tank, agree the price per kilo, and watch it being weighed. Ask for the total before cooking. Locals often order several small dishes to share rather than one big lobster. ### Protecting the bay Nha Trang Bay includes Vietnam’s first marine protected area around Hòn Mun island. Coral reefs here are fragile: on boat trips, don’t touch or stand on coral, use reef-friendly sunscreen and take all your rubbish back to shore. ### Questions travellers ask Q: How does seafood pricing work in Nha Trang? A: Most live seafood is priced per kilo. Ask “Bao nhiêu một ký?” and confirm the weight before it’s cooked. Q: What is the cheapest seafood to try? A: Clams, snails and squid are usually the most affordable; lobster and some fish are the most expensive. Q: Is Nha Trang seafood sustainable? A: It varies. Choose local catch, avoid shark fin and undersized seafood, and ask what is in season. Q: What does ‘nướng muối ớt’ mean? A: Grilled with salt and chilli – one of the most popular ways to cook shellfish in Nha Trang. --- ## Chả mực: Hạ Long Bay's hand-pounded squid cakes URL: https://eatgreenvietnam.com/guides/cha-muc-ha-long Region: North Vietnam · City: Ha Long · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Chả mực is Hạ Long’s famous squid cake: fresh squid pounded by hand into a springy paste, shaped into patties and fried until golden. It is eaten with sticky rice, rice rolls or bread. It is often sold by weight, and a restaurant plate usually starts around 100,000 VND. Order with “Cho tôi một đĩa chả mực”. Listen for the thud of a pestle. In Hạ Long, the best chả mực is still pounded by hand, which gives it a bounce machines can’t match. At a glance: - What it is: Fresh squid, hand-pounded with a little seasoning and fried into golden patties. - Where: Hạ Long and Quảng Ninh province, on the Gulf of Tonkin; also sold to take home in vacuum packs. - Typical price: Often sold by weight; a plate at a restaurant usually starts around 100,000 VND. Prices vary a lot. - Eat green: Choose shops that use fresh local squid and bring your own box if you buy some for the road. ### How to order “Cho tôi một đĩa chả mực.” One plate of squid cakes. Ask giã tay không? (“is it hand-pounded?”) – the good shops will say yes proudly. ### How to eat it Eat it hot with xôi (sticky rice), bánh cuốn or a crusty bánh mì, and dip it in chilli sauce or fish sauce with pepper and lime. ### A tip for the bay Hạ Long Bay is a UNESCO World Heritage Site. On a cruise, refill a bottle instead of buying new ones, and never throw anything overboard – the bay’s fishing families depend on clean water. ### Questions travellers ask Q: What is chả mực? A: A fried cake made from pounded fresh squid, a speciality of Hạ Long in Quảng Ninh province. Q: How much does chả mực cost? A: It is often sold by weight; a restaurant plate usually starts around 100,000 VND. Ask the price before you order. Q: Why is hand-pounded chả mực better? A: Pounding by hand gives a springier, chewier texture than grinding by machine. Q: Can I take chả mực home? A: Many shops vacuum-pack it for travel. Check your airline and country rules before flying with food. --- ## Bánh tráng trộn: Saigon's rice paper salad URL: https://eatgreenvietnam.com/guides/banh-trang-tron Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh tráng trộn is Saigon’s favourite street snack: strips of rice paper tossed with dried beef or squid, quail eggs, green mango, Vietnamese coriander, peanuts, chilli oil and kumquat. It usually costs 15,000–30,000 VND. Order with “Cho tôi một phần bánh tráng trộn”. Look for students gathered around a cart after school. There’s almost always a bag of bánh tráng trộn being shaken. At a glance: - What it is: Shredded rice paper mixed with dried beef or squid, quail eggs, green mango, herbs, peanuts, chilli and kumquat. - Where: Street carts in Saigon, especially near schools and parks in the afternoon. - Typical price: Around 15,000–30,000 VND a portion. - Eat green: It’s usually mixed and served in a plastic bag. Bring your own container, or ask to eat it in a bowl at the cart. ### How to order “Cho tôi một phần bánh tráng trộn.” One portion of rice paper salad. Say ít cay for less spicy, and cho vào hộp của tôi nhé to use your own container. ### What it tastes like Chewy, crunchy, sour, spicy and salty all at once. The kumquat and green mango keep it bright; the chilli oil and dried beef make it moreish. ### When to go Afternoon and early evening, when street carts set up near schools and parks. ### Questions travellers ask Q: What is bánh tráng trộn? A: A salad-like snack of shredded rice paper mixed with dried meat, egg, herbs, mango and chilli. Q: How much is bánh tráng trộn? A: Around 15,000–30,000 VND a portion. Q: Is bánh tráng trộn spicy? A: Usually, yes. Ask for “ít cay” for a milder version. Q: How can I eat it without plastic? A: Bring a container and say “Cho vào hộp của tôi nhé”. --- ## Bánh căn: Nha Trang's clay-pot mini pancakes URL: https://eatgreenvietnam.com/guides/banh-can-nha-trang Region: Central Vietnam · City: Nha Trang · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh căn are small rice-flour cakes cooked in clay moulds with lids, topped with quail egg, shrimp or squid, and eaten with fish sauce, spring-onion oil and green mango. A plate usually costs 20,000–40,000 VND. Order with “Cho tôi một đĩa bánh căn”. Look for the smoke rising from a tray of clay moulds on a charcoal stove – that’s bánh căn cooking, a dozen at a time. At a glance: - What it is: Small rice-flour cakes cooked in covered clay moulds, with toppings like quail egg, shrimp or squid. - Where: Nha Trang and the south-central coast, including Phan Rang. - Typical price: Around 20,000–40,000 VND a plate. - Eat green: Nha Trang’s seafood depends on a clean bay. Eat at the stall and skip the straw with your drink. ### How to order “Cho tôi một đĩa bánh căn.” One plate of bánh căn. Say bánh căn trứng for egg, tôm for shrimp or mực for squid. ### How to eat it Dunk the cakes in the bowl of fish sauce with spring-onion oil, add shredded green mango and herbs, and eat them while the edges are still crisp. Some shops also serve a meatball broth for dipping. ### When to go Late afternoon and evening, when the charcoal stoves are lit along Nha Trang’s side streets. ### Questions travellers ask Q: What is the difference between bánh căn and bánh khọt? A: Bánh căn is thicker and cooked in covered clay moulds; bánh khọt from the south is smaller, crispier and cooked in an oiled metal pan. Q: How much does bánh căn cost? A: Around 20,000–40,000 VND a plate. Q: Where can I eat bánh căn in Nha Trang? A: At small local stalls around the city, mostly from late afternoon. Q: Is bánh căn gluten-free? A: The cakes are made from rice flour, but sauces vary – ask if you have a strict allergy. --- ## Bánh đa cua: Hải Phòng's red crab noodle soup URL: https://eatgreenvietnam.com/guides/banh-da-cua-hai-phong Region: North Vietnam · City: Hai Phong · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh đa cua is Hải Phòng’s signature noodle soup: flat, chewy red-brown rice noodles in a crab broth, topped with crab ‘riêu’, water spinach, fried tofu and pork. It usually costs 35,000–50,000 VND. Order with “Cho tôi một bát bánh đa cua”. Hải Phòng is a port city about two hours from Hanoi, and locals will tell you its noodles are better. Bánh đa cua is their proof. At a glance: - What it is: Red-brown flat rice noodles (bánh đa đỏ) in a paddy-crab broth with water spinach, fried tofu, pork and fish cake. - Where: Hải Phòng, and a few Hải Phòng-style shops in Hanoi. - Typical price: Around 35,000–50,000 VND a bowl. - Eat green: If you take the train or bus from Hanoi, bring a reusable bottle – and eat your noodles at the shop. ### How to order “Cho tôi một bát bánh đa cua.” One bowl of bánh đa cua. Add thêm chả for extra fish cake or pork sausage. ### Why the noodles are red The noodles are made from rice flour and are traditionally coloured with cane molasses, which gives them their reddish-brown colour and a slightly sweet, chewy bite. They hold up well in the hot broth. ### When to go Breakfast is the classic time, but many shops serve it until the afternoon. ### Questions travellers ask Q: What is bánh đa đỏ? A: Red rice noodles from Hải Phòng, flat and chewy, used for bánh đa cua. Q: How much does bánh đa cua cost? A: Around 35,000–50,000 VND a bowl. Q: How far is Hải Phòng from Hanoi? A: Roughly two hours by road or train, depending on traffic. Q: Is bánh đa cua similar to bún riêu? A: Both use a crab broth, but bánh đa cua has flat red noodles and water spinach, and a different, deeper flavour. --- ## Chè: Vietnam's sweet soups and puddings URL: https://eatgreenvietnam.com/guides/che-vietnamese-dessert Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Chè is the name for Vietnam’s many sweet soups and puddings: beans, jellies, taro, lotus seeds, fruit and coconut milk, served warm or over crushed ice. A cup usually costs 15,000–35,000 VND. Order with “Cho tôi một ly chè”, and try chè ba màu (three-colour chè) first. There are dozens of kinds of chè, and every stall has its own line-up. The fun is in pointing and trying. At a glance: - What it is: Sweet soups and puddings made with beans, jellies, sticky rice, taro, fruit and coconut milk. - Where: Dessert stalls, markets and cafés all over Vietnam; Saigon has some of the widest choice. - Typical price: Around 15,000–35,000 VND a cup or bowl. - Eat green: Eat it at the stall in a glass or bowl. Takeaway chè comes in plastic cups with a lid, a spoon and a bag. ### How to order “Cho tôi một ly chè ba màu.” One glass of three-colour chè. Other favourites: chè bà ba (coconut with taro and cassava), chè đậu xanh (mung bean) and chè thái (fruit and jelly). ### Hot or cold? Some chè is served warm, especially in cooler months; many are served with crushed ice in the heat. Stir everything together before eating. ### When to go Afternoon and evening. Chè stalls are busiest after school and after dinner. ### Questions travellers ask Q: What is chè? A: A family of Vietnamese sweet soups and puddings, served hot or cold. Q: How much is chè? A: Around 15,000–35,000 VND a cup. Q: What is chè ba màu? A: Three-colour chè: layers of beans, green jelly and coconut milk over ice. Q: Is chè vegan? A: Many kinds are made only from beans, sugar and coconut milk, but some use gelatine or condensed milk – ask if unsure. --- ## Nem nướng Ninh Hòa: Nha Trang's grilled pork rolls URL: https://eatgreenvietnam.com/guides/nem-nuong-ninh-hoa Region: Central Vietnam · City: Nha Trang · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Nem nướng Ninh Hòa is a speciality of Khánh Hòa province: sticks of charcoal-grilled seasoned pork, rolled in rice paper with a crispy fried roll, herbs, green banana and star fruit, then dipped in a thick, savoury orange sauce. A set usually costs 40,000–70,000 VND. Order with “Cho tôi một phần nem nướng”. Ninh Hòa is a small town north of Nha Trang, but its grilled pork rolls are famous across Vietnam – and every shop guards its own sauce recipe. At a glance: - What it is: Grilled pork sausage on skewers, rolled with rice paper, a crispy fried wrapper, herbs and fruit, dipped in a thick dipping sauce. - Where: Ninh Hòa and Nha Trang in Khánh Hòa province; also found in other cities. - Typical price: Around 40,000–70,000 VND a set. - Eat green: Roll and eat at the table – no packaging needed. Bring a cloth bag if you buy rice paper to take home. ### How to order “Cho tôi một phần nem nướng.” One set of grilled pork rolls. Add thêm bánh tráng if you run out of rice paper. ### How to roll it Take a sheet of soft rice paper, add lettuce, herbs, sliced green banana and star fruit, a piece of the crispy roll and a slice of grilled pork. Roll it up and dip it generously in the sauce. ### The sauce The thick orange dipping sauce is the soul of nem nướng Ninh Hòa. Recipes vary, but it is savoury and rich, often made with pork, rice and garlic. Every shop claims theirs is best. ### Questions travellers ask Q: Where is Ninh Hòa? A: A town in Khánh Hòa province, about 30–40 km north of Nha Trang. Q: How much does nem nướng cost? A: Around 40,000–70,000 VND a set in Nha Trang. Q: Is nem nướng the same as nem chua? A: No. Nem nướng is grilled; nem chua is a cured, tangy pork roll eaten uncooked. Q: What goes in a nem nướng roll? A: Grilled pork, a crispy fried wrapper, lettuce, herbs, green banana and star fruit, wrapped in rice paper. --- ## Bún riêu cua: Vietnam's tomato and crab noodle soup URL: https://eatgreenvietnam.com/guides/bun-rieu-cua Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún riêu cua is a tangy noodle soup made with freshwater paddy crabs: the crab is pounded and cooked into soft clouds (riêu) floating in a tomato broth with fried tofu and rice noodles. It usually costs 30,000–50,000 VND. Order with “Cho tôi một bát bún riêu”. Red, tangy and full of texture, bún riêu is the bowl locals choose when they want something lighter than phở. At a glance: - What it is: Rice vermicelli in a tomato-and-crab broth, with crab ‘riêu’, fried tofu and sometimes beef or pork. - Where: All over Vietnam; the northern version is especially sour and clean-tasting. - Typical price: Around 30,000–50,000 VND a bowl. - Eat green: Eat at the stall. Soup to go usually means several plastic bags tied with rubber bands. ### How to order “Cho tôi một bát bún riêu.” One bowl of bún riêu (say tô instead of bát in the south). Ask for bún riêu cua for the classic crab version. ### How to eat it Add lime, a little chilli and, if you’re brave, a small spoon of shrimp paste to the broth. Tear in herbs and shredded morning glory or banana flower from the plate. ### When to go Breakfast and lunch are most common, but many stalls serve it all day. ### Questions travellers ask Q: What is riêu? A: Paddy crabs pounded and strained, then cooked so the crab meat forms soft, fluffy clouds in the broth. Q: How much does bún riêu cost? A: Around 30,000–50,000 VND a bowl. Q: Is bún riêu spicy? A: Not by default. You add chilli at the table. Q: Is there a vegetarian bún riêu? A: Yes – bún riêu chay uses tofu and tomato and is common at vegetarian restaurants. --- ## Cá kho tộ: Mekong Delta clay-pot caramelised fish URL: https://eatgreenvietnam.com/guides/ca-kho-to Region: South Vietnam · City: Mekong Delta · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Cá kho tộ is a Mekong Delta home-cooking classic: fish, often catfish, braised slowly in a clay pot with caramel sauce, fish sauce, black pepper and chilli until sticky and glossy. It’s eaten with rice and a sour soup. As part of a rice meal it usually costs 40,000–80,000 VND. Order with “Cho tôi một phần cá kho tộ”. If you’re invited to a family dinner in the South, there’s a good chance a small clay pot of caramelised fish will be on the table. At a glance: - What it is: Fish braised in a clay pot with caramel (nước màu), fish sauce, sugar, black pepper and chilli. - Where: Mekong Delta homes and restaurants, and ‘cơm’ rice shops across the South. - Typical price: Around 40,000–80,000 VND as part of a rice meal; more for a whole pot to share. - Eat green: A shared dish cooked and served in the same clay pot. Choose farmed or local fish and finish what you order. ### How to order “Cho tôi một phần cá kho tộ.” One portion of clay-pot fish. Add canh chua, the sweet-sour fish soup that often comes with it. ### How to eat it Spoon a little fish and sauce over your rice. The sauce is salty, sweet and peppery, so a little goes a long way. Balance it with a sour soup and fresh vegetables. ### When to go Lunch and dinner at rice shops (quán cơm) and family restaurants. ### Questions travellers ask Q: What fish is used in cá kho tộ? A: Often catfish such as cá basa, but snakehead and other river fish are also common. Q: How much does cá kho tộ cost? A: Around 40,000–80,000 VND as part of a rice meal. Q: What is nước màu? A: A dark caramel sauce made by cooking sugar, used to colour and sweeten braised dishes. Q: Is cá kho tộ spicy? A: It is peppery and can be spicy; ask for “ít cay” for less chilli. --- ## Bánh tráng cuốn thịt heo: Đà Nẵng's pork and herb rolls URL: https://eatgreenvietnam.com/guides/banh-trang-cuon-thit-heo Region: Central Vietnam · City: Da Nang · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh tráng cuốn thịt heo is Đà Nẵng’s roll-your-own feast: thinly sliced boiled pork, a big basket of fresh herbs and vegetables, and rice paper, dipped in mắm nêm – a bold fermented anchovy sauce with pineapple, garlic and chilli. A set for one usually costs 60,000–120,000 VND. Order with “Cho tôi một phần bánh tráng cuốn thịt heo”. Nobody rolls it for you. You get the pork, the herbs, the rice paper – and a sauce so strong it should come with a warning. At a glance: - What it is: Boiled pork sliced paper-thin, rolled at the table in rice paper with herbs, lettuce, cucumber and green banana, dipped in mắm nêm. - Where: Đà Nẵng, especially specialist restaurants that serve only this dish. - Typical price: Around 60,000–120,000 VND for a set for one person. - Eat green: A dish of whole herbs and vegetables with almost no packaging. Order only what you can finish. ### How to order “Cho tôi một phần bánh tráng cuốn thịt heo.” One portion of pork rolls. Ask for nước mắm if mắm nêm is too strong for you. ### How to roll it Lay a sheet of rice paper flat, add lettuce, herbs and a few slices of pork, fold in the sides and roll tightly. Dip the end in mắm nêm and bite. If the rice paper is too dry, lightly wet it first. ### What is mắm nêm? A thick fermented anchovy sauce from Central Vietnam, stirred with crushed pineapple, garlic, chilli and sugar. It is pungent and salty-sweet – and it’s what makes the dish. ### Questions travellers ask Q: What is mắm nêm? A: A fermented anchovy sauce from Central Vietnam, usually mixed with pineapple, garlic and chilli. Q: How much does bánh tráng cuốn thịt heo cost? A: Around 60,000–120,000 VND for a set for one. Q: Do I roll it myself? A: Yes – that’s part of the fun. Staff are usually happy to show you how. Q: Is it the same as gỏi cuốn? A: No. Gỏi cuốn are pre-rolled fresh rolls with shrimp; this dish is rolled at the table with sliced pork and mắm nêm. --- ## Xôi xéo: Hanoi's sticky rice breakfast URL: https://eatgreenvietnam.com/guides/xoi-xeo-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Xôi xéo is a cheap, filling Hanoi breakfast: warm sticky rice topped with thin shavings of mung bean paste, crispy fried shallots and a drizzle of shallot oil. It usually costs 15,000–30,000 VND. Order with “Cho tôi một gói xôi xéo”, and ask for it wrapped in a leaf. Look for a woman with a basket, a wooden board and a big block of yellow mung bean. That’s breakfast sorted. At a glance: - What it is: Sticky rice, often tinted yellow with turmeric, topped with shaved mung bean paste, fried shallots and shallot oil. - Where: Morning street vendors and small shops all over Hanoi. - Typical price: Around 15,000–30,000 VND a portion; more with extra toppings. - Eat green: Traditionally wrapped in a leaf and newspaper. Say “gói lá” to get it leaf-wrapped instead of in a plastic box. ### How to order “Cho tôi một gói xôi xéo.” One packet of xôi xéo. Add thêm trứng for an egg or thêm chả for pork sausage, and say gói lá for a leaf wrap. ### What makes it good Good xôi xéo is soft but not mushy, the mung bean is shaved so thin you can almost see through it, and the shallots are freshly fried and crisp. It is simple food done carefully. ### When to go Early morning. Vendors often sell out by mid-morning. ### Questions travellers ask Q: What is xôi xéo made of? A: Sticky rice, mung bean paste, fried shallots and shallot oil. Q: How much is xôi xéo? A: Around 15,000–30,000 VND a portion. Q: Is xôi xéo vegetarian? A: The basic version usually is, but some vendors use pork fat or add meat toppings. Ask if you’re unsure. Q: How do I avoid plastic when buying xôi? A: Ask for it wrapped in a leaf (“gói lá”) or bring your own container. --- ## Bánh khọt: Vũng Tàu's crispy mini pancakes URL: https://eatgreenvietnam.com/guides/banh-khot-vung-tau Region: South Vietnam · City: Vung Tau · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh khọt are small, crispy pancakes of rice flour and coconut milk, cooked in a pan with round moulds and topped with shrimp. You wrap them in mustard greens and herbs and dip them in sweet-sour fish sauce. A plate usually costs 40,000–70,000 VND. Order with “Cho tôi một đĩa bánh khọt”. Vũng Tàu, a beach city about two hours from Saigon, is where weekenders go for sea air – and bánh khọt. At a glance: - What it is: Mini pancakes of rice flour, coconut milk and turmeric, crisp outside and soft inside, topped with shrimp. - Where: Vũng Tàu and Saigon, often in shops that serve nothing else. - Typical price: Around 40,000–70,000 VND a plate. - Eat green: Wrapped in leaves at the table – no packaging needed. On the beach, take your rubbish with you. ### How to order “Cho tôi một đĩa bánh khọt.” One plate of bánh khọt. Ask for thêm rau for more greens. ### How to eat it Place a pancake on a mustard leaf, add herbs and pickled papaya, wrap it up and dip it in fish sauce. Eat it straight away while it’s still crisp. ### Bánh khọt vs bánh xèo Both are rice-flour pancakes with turmeric. Bánh xèo is large and thin, folded over its filling; bánh khọt is bite-sized and cooked in little round moulds. ### Questions travellers ask Q: Where is Vũng Tàu? A: A beach city about two hours by road from Saigon. Q: How much does bánh khọt cost? A: Around 40,000–70,000 VND a plate. Q: How do you eat bánh khọt? A: Wrap each pancake in mustard greens with herbs and dip it in fish sauce. Q: What is the difference between bánh khọt and bánh căn? A: Bánh khọt is crispier and cooked in an oiled pan; bánh căn from Nha Trang is cooked in covered clay moulds. --- ## Cơm gà: Central Vietnam's chicken rice URL: https://eatgreenvietnam.com/guides/com-ga-hoi-an Region: Central Vietnam · City: Hoi An · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Cơm gà is Central Vietnam’s chicken rice: rice cooked in chicken stock (often with turmeric), topped with chicken, herbs, onion and papaya, with a small bowl of broth and a chilli sauce. Hội An and Tam Kỳ in Quảng Nam province are famous for it. It usually costs 35,000–60,000 VND. Order with “Cho tôi một đĩa cơm gà”. Every family in Quảng Nam has an opinion on cơm gà – shredded or chopped, turmeric rice or plain, the chilli sauce thick or thin. At a glance: - What it is: Rice cooked in chicken broth, often golden with turmeric, served with chicken, herbs, onion, papaya and chilli sauce. - Where: Hội An and Tam Kỳ in Quảng Nam province, and across Central Vietnam. - Typical price: Around 35,000–60,000 VND a plate. - Eat green: Eat at the shop – takeaway chicken rice usually comes in a foam box with several small plastic bags of sauce. ### How to order “Cho tôi một đĩa cơm gà.” One plate of chicken rice. Ask for gà xé (shredded) or gà chặt (chopped on the bone). ### Hội An vs Tam Kỳ Hội An cơm gà usually comes with shredded chicken tossed with herbs and onion over yellow rice. In Tam Kỳ, the provincial capital, it is often made with free-range chicken, chopped, with a firmer bite. Both come with broth on the side. ### When to go Lunch is the classic time. Popular shops can run out of chicken by early afternoon. ### Questions travellers ask Q: What is cơm gà Hội An? A: Chicken rice from Hội An: turmeric rice cooked in chicken stock, topped with shredded chicken and herbs. Q: How much does cơm gà cost? A: Around 35,000–60,000 VND a plate. Q: Is cơm gà spicy? A: Not by itself. The chilli sauce on the side can be hot. Q: What is the difference between gà xé and gà chặt? A: Gà xé is shredded chicken; gà chặt is chicken chopped into pieces on the bone. --- ## Nem rán: Hanoi's crispy fried spring rolls URL: https://eatgreenvietnam.com/guides/nem-ran-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Nem rán are Hanoi’s crispy fried spring rolls: rice paper wrapped around minced pork, wood ear mushroom, glass noodles, egg and vegetables, fried until golden. You eat them with herbs, rice noodles and sweet-sour fish sauce. A plate usually costs 30,000–60,000 VND. Order with “Cho tôi một đĩa nem rán”. In the south they’re called chả giò. In Hanoi they’re nem rán – and they turn up at every family party and festival. At a glance: - What it is: Rice paper rolls filled with pork, wood ear mushroom, glass noodles, carrot and egg, deep-fried until crisp. - Where: Everywhere in Hanoi – as a side with bún chả, at bún đậu stalls and in family restaurants. - Typical price: Around 30,000–60,000 VND a plate; often added to another dish for a little extra. - Eat green: Wrap them in lettuce and herbs at the table instead of taking them away in a foam box. ### How to order “Cho tôi một đĩa nem rán.” One plate of fried spring rolls. At a bún chả shop, just say thêm nem to add some to your order. ### How to eat it Cut the roll with scissors (many shops give you a pair), wrap a piece in lettuce with mint and perilla, and dip it in the sweet-sour fish sauce. Or eat it with a bowl of rice noodles. ### North vs South Northern nem rán are usually shorter and often made with thin rice paper that blisters as it fries. Southern chả giò can be longer, and some use a wrapper that gives a bubbly crunch. Hải Phòng is famous for square crab rolls, nem cua bể. ### Questions travellers ask Q: What is the difference between nem rán and chả giò? A: They are the same idea – fried spring rolls. Nem rán is the northern name, chả giò the southern one, and fillings vary by family. Q: How much are nem rán? A: Around 30,000–60,000 VND a plate at local restaurants. Q: Are nem rán the same as fresh spring rolls? A: No. Fresh rolls (gỏi cuốn) are not fried and are eaten cold with herbs and shrimp. Q: Are there vegetarian nem rán? A: Yes. Vegetarian restaurants make nem chay with tofu, mushroom and vegetables. --- ## Cà phê sữa đá: Vietnamese iced coffee with condensed milk URL: https://eatgreenvietnam.com/guides/ca-phe-sua-da Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Cà phê sữa đá is Vietnamese iced coffee: strong coffee dripped slowly through a small metal filter (phin), stirred into sweetened condensed milk and poured over ice. At a street café it usually costs 20,000–35,000 VND. Order with “Cho tôi một ly cà phê sữa đá, không lấy ống hút”. Vietnam grows more coffee than almost anywhere else in the world – and in Saigon, most of it seems to end up in a glass with ice. At a glance: - What it is: Strong coffee, usually robusta, brewed through a phin filter and mixed with sweetened condensed milk over ice. - Where: Pavement cafés, coffee carts and cafés on every street in Saigon. - Typical price: Around 20,000–35,000 VND at street cafés; more at modern coffee shops. - Eat green: Sit down for a glass instead of a plastic takeaway cup, and say “không lấy ống hút” to skip the straw. ### How to order “Cho tôi một ly cà phê sữa đá.” One iced coffee with milk. Say cà phê đen đá for black iced coffee, bạc xỉu for a milkier version, and không lấy ống hút for no straw. ### How it’s made Ground coffee goes into a small metal filter that sits on top of the glass. Hot water drips through slowly – it can take a few minutes. Stir it into the condensed milk, then pour over ice. ### Order it your way Too sweet? Ask for ít sữa (less milk). Too strong? Try bạc xỉu, a milky coffee that started in Saigon’s Chinese cafés. ### Questions travellers ask Q: What coffee is used in cà phê sữa đá? A: Usually robusta, often with some arabica, brewed strong through a phin filter. Q: How much is Vietnamese iced coffee? A: Around 20,000–35,000 VND at street cafés. Q: What is bạc xỉu? A: A milkier iced coffee with more condensed milk and a little coffee. Q: How do I say no straw in Vietnamese? A: “Không lấy ống hút.” --- ## Bánh bột lọc: Huế's see-through shrimp dumplings URL: https://eatgreenvietnam.com/guides/banh-bot-loc-hue Region: Central Vietnam · City: Hue · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh bột lọc are chewy, translucent tapioca dumplings filled with shrimp and pork belly. In Huế they come wrapped in banana leaf (bánh bột lọc lá) or bare (bánh bột lọc trần), dipped in sweet chilli fish sauce. A plate usually costs 20,000–40,000 VND. Order with “Cho tôi một đĩa bánh bột lọc”. Hold one up to the light and you can see the pink shrimp inside. That see-through wrapper is tapioca starch, and it’s wonderfully chewy. At a glance: - What it is: Tapioca-starch dumplings with shrimp and pork, steamed in banana leaves or boiled bare. - Where: Huế and Central Vietnam; also common in Saigon. - Typical price: Around 20,000–40,000 VND a plate. - Eat green: The leaf-wrapped version comes in nature’s own packaging – banana leaf. Choose it when you can. ### How to order “Cho tôi một đĩa bánh bột lọc.” One plate of bánh bột lọc. Say bánh bột lọc lá for the leaf-wrapped kind or trần for bare dumplings. ### How to eat it Unwrap the banana leaf, dip the dumpling in the fish sauce and eat it in one or two bites. The sauce is usually sweet, garlicky and hot. ### When to go Any time as a snack. Many Huế cake shops open from mid-morning into the evening. ### Questions travellers ask Q: What is bánh bột lọc made of? A: Tapioca starch, with a filling of shrimp and pork belly. Q: How much does bánh bột lọc cost? A: Around 20,000–40,000 VND a plate. Q: Is bánh bột lọc gluten-free? A: The wrapper is made from tapioca, but sauces and fillings vary – ask if you have a strict allergy. Q: What does ‘trần’ mean? A: Bare – dumplings cooked without the banana-leaf wrapper. --- ## Bún thang: Hanoi's most delicate noodle soup URL: https://eatgreenvietnam.com/guides/bun-thang-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún thang is one of Hanoi’s most refined noodle soups: fine rice vermicelli in a clear chicken broth, topped with thin strips of egg crepe, shredded chicken, pork sausage and herbs. It usually costs 40,000–60,000 VND. Order with “Cho tôi một bát bún thang”. If phở is Hanoi’s everyday bowl, bún thang is its Sunday best – every topping cut thin and arranged with care. At a glance: - What it is: Fine rice noodles in clear chicken broth, with strips of egg crepe, chicken, giò lụa (pork sausage), herbs and sometimes dried shrimp. - Where: Hanoi, especially older shops in the Old Quarter. - Typical price: Around 40,000–60,000 VND a bowl. - Eat green: Eat in and finish the broth – it’s the best part, and soup in takeaway bags is one of the city’s biggest plastic habits. ### How to order “Cho tôi một bát bún thang.” One bowl of bún thang. In the north, a bowl is bát; in the south you’ll hear tô. ### The story Bún thang is often said to have begun as a way to use up the chicken, eggs and sausage left over after Tết, the Lunar New Year. Today it is made from scratch, and a good bowl has many small toppings, each prepared separately. ### How to eat it Taste the broth first – it should be clear and gentle. Then add a touch of shrimp paste or chilli from the table if you like, a squeeze of lime, and herbs. ### Questions travellers ask Q: What does bún thang mean? A: Bún is rice vermicelli. Thang is often explained as the word for a herbal remedy, a nod to the many carefully measured ingredients. Q: How much does bún thang cost? A: Around 40,000–60,000 VND a bowl in Hanoi. Q: Is bún thang spicy? A: No. It is mild and clear; you can add chilli at the table. Q: When is bún thang eaten? A: Any time of day, and it is especially popular around Tết. --- ## Gỏi cuốn: Vietnam's fresh spring rolls URL: https://eatgreenvietnam.com/guides/goi-cuon Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Gỏi cuốn are fresh spring rolls: soft rice paper wrapped around shrimp, boiled pork, rice vermicelli, lettuce and herbs, dipped in a hoisin-peanut sauce. They are not fried. They usually cost 5,000–10,000 VND a roll or 20,000–40,000 VND a plate. Order with “Cho tôi một đĩa gỏi cuốn”. If you want something light on a hot Saigon afternoon, this is it: cool, crunchy and full of herbs. At a glance: - What it is: Rice paper rolls with shrimp, pork, rice noodles, lettuce and herbs, served cold with a hoisin-peanut dip. - Where: Street stalls, markets and restaurants all over Saigon and the South. - Typical price: Around 5,000–10,000 VND a roll, or 20,000–40,000 VND a plate. - Eat green: Street stalls often sell rolls in plastic boxes with sauce in a bag. Eat at the stall, or bring your own container. ### How to order “Cho tôi một đĩa gỏi cuốn.” One plate of fresh spring rolls. Ask for gỏi cuốn chay for a vegetarian version with tofu. ### How to eat it Dip the end of the roll in the sauce, bite, and dip again. The sauce is usually hoisin with crushed peanuts and chilli; some places serve fish sauce instead. ### Fresh vs fried Gỏi cuốn are fresh and served cold. Fried spring rolls are chả giò (south) or nem rán (north) – both delicious, but very different. ### Questions travellers ask Q: Are gỏi cuốn fried? A: No. They are fresh rolls served cold. Fried rolls are called chả giò or nem rán. Q: How much do gỏi cuốn cost? A: Around 5,000–10,000 VND a roll at street stalls. Q: What is the dipping sauce? A: Usually hoisin mixed with peanut and chilli; some places use fish sauce. Q: Are there vegetarian gỏi cuốn? A: Yes – ask for gỏi cuốn chay, usually made with tofu and vegetables. --- ## Cơm hến: Huế's baby clam rice URL: https://eatgreenvietnam.com/guides/com-hen-hue Region: Central Vietnam · City: Hue · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Cơm hến is a Huế favourite: room-temperature rice mixed with tiny baby clams, roasted peanuts, crispy pork crackling, fresh herbs, shrimp paste and plenty of chilli, served with a small bowl of hot clam broth. It usually costs 15,000–30,000 VND. Order with “Cho tôi một tô cơm hến”. This was once food for people who couldn’t afford much – rice, river clams and whatever herbs grew nearby. Now it’s one of Huế’s proudest dishes. At a glance: - What it is: Rice with baby river clams (hến), peanuts, pork crackling, herbs, shrimp paste and chilli, with clam broth on the side. - Where: Huế, especially around Cồn Hến, an islet in the Perfume River known for its clams. - Typical price: Around 15,000–30,000 VND a bowl. - Eat green: A dish built on the health of the Perfume River. Skip the bottled water – ask for tea or bring your own bottle. ### How to order “Cho tôi một tô cơm hến.” One bowl of cơm hến. Say ít cay for less chilli, or try bún hến, the noodle version. ### How to eat it Mix everything together well, then sip the hot clam broth between mouthfuls. The contrast of cool rice, crunchy toppings and hot broth is the point. ### When to go Morning and afternoon. It’s a cheap snack or light meal rather than a big dinner. ### Questions travellers ask Q: What is hến? A: Tiny freshwater clams, traditionally from the Perfume River in Huế. Q: How much does cơm hến cost? A: Around 15,000–30,000 VND a bowl. Q: Is cơm hến spicy? A: Yes, it is usually served spicy. Ask for “ít cay” for a milder version. Q: Is cơm hến served hot? A: The rice is usually at room temperature, with a small bowl of hot clam broth on the side. --- ## Bún đậu mắm tôm: Hanoi's tofu and shrimp-paste feast URL: https://eatgreenvietnam.com/guides/bun-dau-mam-tom Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún đậu mắm tôm is a Hanoi lunch tray: pressed rice noodle cakes, fried tofu, boiled pork, green rice sausage and herbs, dipped in fermented shrimp paste whipped with lime and chilli. It usually costs 35,000–80,000 VND per person. Order with “Cho tôi một mẹt bún đậu”. It smells strong and tastes even stronger – and Hanoians queue for it anyway. Few dishes divide visitors like this one. At a glance: - What it is: A tray of pressed rice vermicelli, golden fried tofu, boiled pork and herbs, served with mắm tôm (fermented shrimp paste). - Where: Alley shops and pavement stalls across Hanoi, often served on a round bamboo tray. - Typical price: Around 35,000–80,000 VND per person, depending on the extras. - Eat green: Many shops serve it on a bamboo tray lined with a leaf. Eat there – takeaway comes in foam and plastic. ### How to order “Cho tôi một mẹt bún đậu.” One tray of bún đậu. Add thêm chả cốm for green-rice sausage or thêm nem rán for fried spring rolls. Not sure about shrimp paste? Ask for nước mắm instead. ### How to eat it Stir the shrimp paste until it foams, adding lime, a little sugar and chilli. Dip a piece of tofu or noodle cake, then add a leaf of perilla or mint. Eat everything with your chopsticks straight from the tray. ### When to go Mostly lunch and early evening. Shops fill up quickly around midday. ### Questions travellers ask Q: What is mắm tôm? A: Fermented shrimp paste. It is salty and pungent, and it mellows when you whip it with lime and sugar. Q: How much is bún đậu mắm tôm in Hanoi? A: Around 35,000–80,000 VND per person at local shops. Q: Can I eat bún đậu without shrimp paste? A: Yes. Ask for nước mắm (fish sauce) instead; most shops have it. Q: Is bún đậu vegetarian? A: Not as usually served, because of the pork and shrimp paste. Some vegetarian restaurants make a version with tofu and soy sauce. --- ## Hủ tiếu Nam Vang: Saigon's Phnom Penh-style noodles URL: https://eatgreenvietnam.com/guides/hu-tieu-nam-vang Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Hủ tiếu Nam Vang is a Saigon noodle soup with Chinese-Cambodian roots – ‘Nam Vang’ is the old Vietnamese name for Phnom Penh. Clear, slightly sweet pork broth with rice noodles, shrimp, minced pork, liver and quail eggs. Order it as soup (nước) or dry (khô). It usually costs 40,000–70,000 VND. Order with “Cho tôi một tô hủ tiếu Nam Vang”. Saigon is a city of migrants, and its breakfast shows it. This bowl travelled from Phnom Penh with Chinese-Cambodian families. At a glance: - What it is: Rice or tapioca noodles in clear pork broth with shrimp, minced pork, liver, quail egg and garlic oil. - Where: All over Saigon, especially older shops in District 5 and District 10. - Typical price: Around 40,000–70,000 VND a bowl. - Eat green: Eat in. If you order dry noodles to go, bring a container – the broth otherwise comes in its own plastic bag. ### How to order “Cho tôi một tô hủ tiếu Nam Vang.” One bowl of hủ tiếu Nam Vang. Say khô for the dry version with broth on the side, or không gan for no liver. ### Soup or dry? The dry version (hủ tiếu khô) tosses the noodles in a sweet-savoury sauce with garlic oil, with the broth in a separate bowl. Many locals prefer it – try both. ### When to go Breakfast is the peak, but many shops serve it all day and late into the night. ### Questions travellers ask Q: What does ‘Nam Vang’ mean? A: It is the old Vietnamese name for Phnom Penh, Cambodia, where this style of noodle soup came from. Q: How much does hủ tiếu Nam Vang cost? A: Around 40,000–70,000 VND a bowl. Q: What is hủ tiếu khô? A: The dry version: noodles tossed in sauce, with the broth served on the side. Q: Is hủ tiếu the same as phở? A: No. Hủ tiếu uses different noodles and a lighter, sweeter pork-based broth. --- ## Bánh bèo: Huế's little steamed rice cakes URL: https://eatgreenvietnam.com/guides/banh-beo-hue Region: Central Vietnam · City: Hue · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh bèo are small, soft rice cakes steamed in little saucers and topped with dried shrimp floss, crispy pork crackling and spring-onion oil, then dressed with sweet fish sauce. A tray usually costs 20,000–40,000 VND. Order with “Cho tôi một mâm bánh bèo”. The name means ‘water fern cake’ – each one is shaped like a little floating leaf. In Huế, they arrive by the dozen. At a glance: - What it is: Small steamed rice-flour cakes topped with shrimp floss, pork crackling and spring-onion oil, with fish sauce. - Where: Huế and across Central Vietnam, often in shops that also sell other Huế cakes. - Typical price: Around 20,000–40,000 VND for a tray or plate. - Eat green: Served in small ceramic saucers – a reusable dish by design. Eat them at the table. ### How to order “Cho tôi một mâm bánh bèo.” One tray of bánh bèo. Many shops sell a bánh Huế thập cẩm set with bánh bèo, bánh bột lọc and bánh nậm – a good way to try them all. ### How to eat it Spoon a little fish sauce over each saucer, add chilli if you like, then run your spoon around the edge to lift the cake out in one bite. ### When to go Afternoon snack time is classic – locals meet friends over a tray of Huế cakes. ### Questions travellers ask Q: What does bánh bèo mean? A: Bánh means cake; bèo is a small water fern, which the cakes resemble. Q: How much is bánh bèo? A: Around 20,000–40,000 VND for a tray. Q: How do you eat bánh bèo? A: Add fish sauce and scoop each cake out of its saucer with a spoon. Q: Is bánh bèo vegetarian? A: Not usually – the toppings include shrimp and pork. Some vegetarian shops make a version with mushroom and fried shallots. --- ## Chả cá Lã Vọng: Hanoi's turmeric fish with dill URL: https://eatgreenvietnam.com/guides/cha-ca-la-vong-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Chả cá Lã Vọng is a Hanoi classic: pieces of fish marinated in turmeric and galangal, grilled, then finished in a pan of hot oil at your table with fresh dill and spring onion. You eat it with rice noodles, peanuts, herbs and a dipping sauce. Expect around 80,000–200,000 VND per person. Order with “Cho tôi hai suất chả cá”. This is the only dish we know that has a street named after it. Chả Cá street in Hanoi’s Old Quarter takes its name from the fish that sizzles there. At a glance: - What it is: White fish marinated in turmeric, galangal and fermented rice, grilled, then fried at the table with dill and spring onion. - Where: Hanoi, especially the Old Quarter and older family restaurants that serve nothing else. - Typical price: Around 80,000–200,000 VND per person; the famous old restaurants sit at the top of that range. - Eat green: A sit-down, shared meal – the greenest way to eat. Share one set between two people so nothing goes to waste. ### How to order “Cho tôi hai suất chả cá.” Two portions of chả cá. Most places serve only this dish, so you just say how many people. Ask for nước mắm (fish sauce) if the shrimp-paste dip is too strong for you. ### How to eat it When the pan arrives, stir the dill and spring onion into the hot oil with the fish for a minute. Put a little rice noodle in your bowl, add fish and greens, sprinkle peanuts, and spoon over dipping sauce. Keep adding more greens to the pan as you go. ### When to go Lunch and dinner. It’s a leisurely meal, so it works well as a slow dinner after a day in the Old Quarter. ### Questions travellers ask Q: What fish is used in chả cá Lã Vọng? A: Usually a firm freshwater fish such as Hemibagrus catfish (cá lăng), which holds together in the pan. Q: How much does chả cá cost in Hanoi? A: Around 80,000–200,000 VND per person. The best-known historic restaurants charge more than neighbourhood places. Q: Is chả cá spicy? A: Not by itself. The fish is fragrant rather than hot; add chilli to your dipping sauce if you want heat. Q: What is mắm tôm? A: Fermented shrimp paste – a pungent, purple-grey dip that is traditional with chả cá. Try a little, or ask for fish sauce instead. --- ## Bánh mì: Saigon's famous sandwich, explained URL: https://eatgreenvietnam.com/guides/banh-mi-saigon Region: South Vietnam · City: Saigon · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh mì is Vietnam’s famous sandwich: a light, crackly baguette filled with pâté, mayonnaise, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli. In Saigon it usually costs 20,000–40,000 VND. Order with “Cho tôi một ổ bánh mì thịt” – and say “không cần túi” to skip the plastic bag. The baguette arrived with the French. Saigon made it lighter, crispier and far more exciting. At a glance: - What it is: A Vietnamese baguette filled with pâté, butter or mayonnaise, pork cold cuts or grilled meat, pickles, herbs and chilli. - Where: Street carts and bakeries on almost every corner in Saigon – and across Vietnam. - Typical price: Around 20,000–40,000 VND; more at popular bakeries or with extra fillings. - Eat green: Bánh mì is usually wrapped in paper, then put in a plastic bag. Say “không cần túi” – you don’t need the bag. ### How to order “Cho tôi một ổ bánh mì thịt.” One pork bánh mì. Ổ is the word for a loaf. Not sure what to pick? Point – carts usually show every filling behind glass. Handy extras: không cay (not spicy), không rau (no herbs), thêm pa-tê (extra pâté), bao nhiêu tiền? (how much?) and không cần túi (no bag needed). ### Popular fillings Bánh mì thịt is the classic: pâté, butter or mayonnaise, Vietnamese cold cuts such as chả lụa (pork roll), pickles, cucumber, coriander and chilli. Bánh mì trứng – fried egg or omelette, a favourite breakfast. Bánh mì xíu mại – soft pork meatballs in tomato sauce. Bánh mì heo quay – crackling roast pork. Bánh mì gà – shredded chicken. Bánh mì chả cá – fish cake, common along the coast. Bánh mì chay is the vegetarian version, usually with tofu, mushrooms or mock meat. You’ll find it at vegetarian restaurants and some carts. ### What makes a great bánh mì The bread comes first. A Vietnamese baguette is lighter than a French one: a thin, crackly crust and an airy inside, so the fillings aren’t lost in dough. Good carts warm the bread before filling it, so it shatters when you bite. Then balance: rich pâté and meat, sharp pickled carrot and daikon, cool cucumber, fresh coriander and a hit of chilli. Many carts finish with a splash of seasoning sauce. Every cart has its own mix – that is half the fun. ### A short history Bread arrived in Vietnam with the French in the 19th century. Vietnamese bakers slowly made the baguette their own, and by the 1950s Saigon street carts were filling it with pâté, cold cuts and pickles. Today bánh mì is eaten all over Vietnam, and Hội An is famous for its own versions too. ### When to go Any time. Morning bánh mì is a Saigon breakfast ritual – you’ll see people grabbing one on the way to work. Many carts sell all day, and some are busiest late at night. ### Where to find it Almost every street corner in Saigon has a bánh mì cart or a small bakery. A busy cart with local customers and bread being warmed while you wait is a good sign. Bakeries (lò bánh mì) also sell plain loaves – handy for a picnic. ### What it costs At street carts and local bakeries, expect around 20,000–40,000 VND. Well-known bakeries, extra fillings and tourist areas cost more. Prices are often written on the cart; if not, ask “Bao nhiêu tiền?” before you order. ### Vegetarian and allergies Pâté is made from pork liver, and the cold cuts, mayonnaise and seasoning sauce are not vegetarian. Ask for bánh mì chay, ideally at a vegetarian restaurant, and say “Tôi ăn chay” (I’m vegetarian). Common allergens: wheat (the bread), egg (mayonnaise and egg fillings), soy (seasoning sauce) and sometimes fish (fish cake). Say “Tôi bị dị ứng …” (I’m allergic to …) and name the ingredient. Carts share boards and knives, so cross-contact is likely. ### Eat it with less plastic Bánh mì is usually wrapped in paper, then dropped into a thin plastic bag. Say “không cần túi” and carry it in your hand or your own bag. Buying several? Bring a cloth bag, and skip the extra chilli-sauce sachets if you don’t need them. ### Questions travellers ask Q: How much does bánh mì cost in Saigon? A: Around 20,000–40,000 VND at street carts and local bakeries; more at well-known bakeries or with extra fillings. Q: What is in a classic bánh mì? A: Pâté, cold cuts, pickled carrot and daikon, cucumber, coriander and chilli in a light baguette. Q: How is a Vietnamese baguette different from a French one? A: It is lighter, with a thinner, crackly crust and an airy inside that leaves room for the fillings. Q: Is bánh mì a breakfast food? A: Often – morning bánh mì is a Saigon ritual. But carts sell all day, and some stay busy late into the night. Q: How do I ask for no chilli? A: Say “không cay” (not spicy). For no herbs, say “không rau”. Q: Is there vegetarian bánh mì? A: Yes – ask for bánh mì chay, often made with tofu, mushrooms or mock meat. Regular pâté and cold cuts contain pork. Q: How do I avoid plastic with bánh mì? A: Say “không cần túi” (no bag needed), or bring a cloth bag. --- ## Bún bò Huế: the spicy lemongrass beef noodle soup URL: https://eatgreenvietnam.com/guides/bun-bo-hue Region: Central Vietnam · City: Hue · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bún bò Huế is the imperial city’s famous noodle soup: thick round rice noodles in a beef-and-pork broth flavoured with lemongrass and fermented shrimp paste, topped with beef shank, pork knuckle and chilli oil. It usually costs 35,000–60,000 VND. Order with “Cho tôi một tô bún bò”. Phở whispers; bún bò Huế shouts. It’s bolder, spicier and more fragrant – and many Vietnamese will tell you it’s their favourite noodle soup. At a glance: - What it is: Thick round rice noodles in a lemongrass-scented beef and pork broth with mắm ruốc (shrimp paste), beef shank, pork knuckle and chilli oil. - Where: Huế, where it began, and all over Vietnam. - Typical price: Around 35,000–60,000 VND a bowl. - Eat green: Eat in and skip the takeaway bags. In Huế, many shops use real bowls and metal spoons – just sit down. ### How to order “Cho tôi một tô bún bò.” One bowl of bún bò. Say không lấy huyết if you’d rather skip the cubes of congealed pig’s blood, or ít cay for less spicy. ### Bún bò Huế vs phở Phở uses flat noodles and a clear, spiced beef broth. Bún bò Huế uses thick round noodles and a cloudier, spicier broth with lemongrass and shrimp paste. Add banana flower, herbs, lime and more chilli from the plate. ### When to go Breakfast is traditional in Huế, but you can find a bowl at almost any time of day. ### Questions travellers ask Q: Is bún bò Huế spicy? A: It has more heat than most Vietnamese soups, mainly from chilli oil. Ask for “ít cay” for a milder bowl. Q: How much does bún bò Huế cost? A: Around 35,000–60,000 VND a bowl. Q: What is the red oil on top? A: Chilli oil flavoured with lemongrass – it gives the soup its colour and kick. Q: Does bún bò Huế contain blood? A: Often, yes: cubes of congealed pig’s blood (huyết). Ask for “không lấy huyết” to leave them out. --- ## Bánh cuốn: Hanoi's silky steamed rice rolls URL: https://eatgreenvietnam.com/guides/banh-cuon-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-29 · Updated: 2026-09-30 Quick answer: Bánh cuốn is a Hanoi breakfast of paper-thin steamed rice sheets rolled around minced pork and wood ear mushroom, topped with crispy fried shallots and eaten with a warm, lightly sweet fish-sauce dip and slices of chả lụa (pork sausage). It usually costs 30,000–50,000 VND. Order with “Cho tôi một đĩa bánh cuốn”. Watch the cook first. A thin layer of rice batter goes onto cloth stretched over a steaming pot, sets in seconds, and is lifted off with a bamboo stick – over and over, all morning. At a glance: - What it is: Steamed rice-batter sheets, rolled with minced pork and wood ear mushroom, topped with fried shallots and served with fish-sauce dip and pork sausage. - Where: Small breakfast shops all over Hanoi. Thanh Trì, on the city’s southern edge, is famous for extra-thin plain sheets. - Typical price: Around 30,000–50,000 VND a plate. - Eat green: Eat it fresh at the shop – bánh cuốn goes soggy in a takeaway box, and you skip the foam and bags. ### How to order “Cho tôi một đĩa bánh cuốn.” One plate of bánh cuốn. Add thêm chả for extra pork sausage, or ask for bánh cuốn trứng if the shop makes it with egg. ### How to eat it Take a piece of roll with your chopsticks, dip it in the bowl of warm fish sauce, and eat it with a slice of chả and some fresh herbs. Add chilli or a squeeze of lime to the dip if you like. It is light, so many locals order a second plate. ### When to go Bánh cuốn is mainly a breakfast dish. The busiest shops are steaming from early morning and many close by late morning, although some reopen in the evening. ### Questions travellers ask Q: What is bánh cuốn made of? A: Rice flour batter steamed into thin sheets, filled with seasoned minced pork and wood ear mushroom, and topped with crispy fried shallots. Q: How much does bánh cuốn cost in Hanoi? A: Around 30,000–50,000 VND a plate at local shops. Q: Is bánh cuốn gluten-free? A: The sheets are made from rice flour, but sauces and fillings vary. If you have a strict allergy, ask the shop and consider carrying an allergy card in Vietnamese. Q: What is the difference between bánh cuốn and bánh ướt? A: They are close cousins. Bánh cuốn is usually filled with pork and mushroom; bánh ướt is often served as plain, unfilled sheets with toppings on the side. --- ## Bánh xèo: Vietnam's sizzling crêpe URL: https://eatgreenvietnam.com/guides/banh-xeo Region: South Vietnam · City: Saigon · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Bánh xèo is a crisp rice-flour crêpe, coloured gold with turmeric and filled with shrimp, pork and bean sprouts. You tear it, wrap it in lettuce or mustard leaves with herbs, and dip it in fish sauce. It usually costs 30,000–80,000 VND. Order with “Cho tôi một cái bánh xèo”. Listen before you look. “Xèo” is the sound the batter makes when it hits the hot pan. At a glance: - What it is: A thin, crispy crêpe of rice flour and turmeric (often with coconut milk), folded over shrimp, pork and bean sprouts. - Where: All over Vietnam. In Saigon and the Mekong Delta it is large and golden; in Central Vietnam it is small and cooked in little clay moulds. - Typical price: Around 30,000–80,000 VND, depending on size and fillings. - Eat green: This is a dish you wrap in leaves – your plate comes with its own natural packaging. Eat in and enjoy it hot. ### How to order “Cho tôi một cái bánh xèo.” One bánh xèo. Ask for bánh xèo tôm thịt for shrimp and pork, or bánh xèo chay for a vegetarian version. ### How to eat it Tear off a piece of crêpe with your chopsticks or fingers. Lay it on a leaf of lettuce or mustard green, add herbs, roll it up and dip it in the sweet-sour fish sauce. Eat it quickly while the edges are still crisp. Some places also give you rice paper to roll with. ### South vs Central In the South, bánh xèo is big enough to share, thin and golden from turmeric and coconut milk. In Central Vietnam, look for smaller, thicker crêpes cooked in rows of little pans – in Nha Trang they are often filled with squid. ### When to go Bánh xèo is usually an afternoon and evening dish. Shops fire up their pans from mid-afternoon. ### Questions travellers ask Q: What does “bánh xèo” mean? A: Bánh means cake, and xèo is the sizzling sound the batter makes in the hot pan. Q: How do you eat bánh xèo? A: Tear off a piece, wrap it in lettuce or mustard leaves with herbs, and dip it in fish sauce. Q: How much does bánh xèo cost? A: Around 30,000–80,000 VND, depending on the size and fillings. Q: Is there a vegetarian bánh xèo? A: Yes. Ask for “bánh xèo chay”, usually filled with mushrooms, tofu and bean sprouts. --- ## Mì Quảng: Central Vietnam's turmeric noodles URL: https://eatgreenvietnam.com/guides/mi-quang Region: Central Vietnam · City: Da Nang · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Mì Quảng is the signature noodle of Quảng Nam and Đà Nẵng: wide turmeric rice noodles with just a little rich broth, topped with pork, shrimp, chicken or beef, peanuts and herbs, and eaten with a crunchy sesame rice cracker. It usually costs 25,000–60,000 VND. Order with “Cho tôi một tô mì Quảng”. Ask someone from Quảng Nam what they miss about home, and mì Quảng is usually near the top of the list. At a glance: - What it is: Wide rice noodles coloured with turmeric, served with a small amount of concentrated broth and toppings like pork, shrimp, chicken, beef or fish. - Where: Đà Nẵng, Hội An and all around Quảng Nam province – and at Quảng-style shops across the country. - Typical price: Around 25,000–60,000 VND a bowl. - Eat green: Mì Quảng comes with a pile of fresh herbs and a rice cracker – no packaging needed if you eat in. ### How to order “Cho tôi một tô mì Quảng.” One bowl of mì Quảng. Many shops specialise in one topping – mì Quảng gà (chicken), mì Quảng tôm thịt (shrimp and pork) or mì Quảng cá (fish). ### How to eat it Squeeze in lime, add chilli if you like, and crumble the sesame rice cracker (bánh tráng mè) over the top. Add herbs and sliced banana blossom from the plate, then mix everything together so the noodles soak up the broth. ### Not a soup The broth barely covers the bottom of the bowl. It is meant to coat the noodles, not float them – so don’t ask for more unless you want to surprise the cook. ### When to go Mì Quảng is eaten all day, but it is at its best in the morning. Many specialist shops close by early afternoon. ### Questions travellers ask Q: Where does mì Quảng come from? A: Quảng Nam province and the neighbouring city of Đà Nẵng in Central Vietnam. Q: How much does mì Quảng cost? A: Around 25,000–60,000 VND a bowl, depending on the topping and the place. Q: What is bánh tráng mè? A: A toasted rice cracker with sesame seeds. Break it over your noodles for crunch, or eat it on the side. Q: Is there a vegetarian mì Quảng? A: Yes. Vegetarian restaurants often serve mì Quảng chay with tofu and mushrooms – ask for “mì Quảng chay”. --- ## Cà phê trứng: Hanoi's egg coffee URL: https://eatgreenvietnam.com/guides/egg-coffee-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Cà phê trứng is Hanoi’s egg coffee: strong Vietnamese coffee topped with egg yolk whipped with sugar and condensed milk into a thick, sweet foam. It usually costs 35,000–60,000 VND. Order “Cho tôi một cà phê trứng nóng”, and drink it at the café – it’s served in a real cup. It sounds strange until you taste it. Then it tastes like tiramisu you drink with a spoon. At a glance: - What it is: Egg yolk whipped with sugar and condensed milk until thick and pale, spooned over a small cup of strong Vietnamese coffee. - Where: Cafés across Hanoi’s Old Quarter; the drink is now found in other cities too. - Typical price: Around 35,000–60,000 VND a cup. - Eat green: Drink it sitting down. The hot version comes in a cup set in a bowl of hot water – no plastic needed. ### How to order “Cho tôi một cà phê trứng nóng.” One hot egg coffee. Say đá instead of nóng for an iced version, and không lấy ống hút if it arrives with a straw. ### Where it came from Egg coffee is credited to Nguyễn Văn Giảng, who worked as a bartender at the Metropole hotel in Hanoi and created the drink in 1946, using whipped egg in place of milk. His family still runs Café Giảng in the Old Quarter. ### How to drink it Don’t stir straight away. Eat a few spoonfuls of the foam first, then mix it into the coffee underneath. The hot version is kept warm in a bowl of hot water – take your time. ### Try the family Many cafés also serve egg cocoa, egg matcha or egg beer. If egg coffee is too strong for you, egg cocoa is a gentle start. ### Questions travellers ask Q: What does egg coffee taste like? A: Sweet, rich and creamy – often compared to tiramisu or custard – with strong coffee underneath. Q: Is egg coffee safe to drink? A: It is made with fresh egg yolk that is whipped rather than cooked. Busy, well-known cafés are the best choice; skip it if you avoid raw egg. Q: Who invented egg coffee? A: It is credited to Nguyễn Văn Giảng, a bartender at Hanoi’s Metropole hotel, in 1946. His family runs Café Giảng today. Q: How much is egg coffee in Hanoi? A: Around 35,000–60,000 VND a cup. --- ## Cơm tấm: Saigon's broken rice, explained URL: https://eatgreenvietnam.com/guides/com-tam-saigon Region: South Vietnam · City: Saigon · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Cơm tấm is Saigon’s everyday plate: broken rice topped with a charcoal-grilled pork chop, shredded pork skin, a slice of egg meatloaf and sweet fish sauce. It usually costs 30,000–70,000 VND. Order with “Cho tôi một dĩa cơm tấm sườn bì chả”, and eat in to skip the foam box. Broken rice used to be the leftovers – grains cracked during milling. Saigon turned it into the city’s most loved plate. At a glance: - What it is: Broken rice grains with a grilled pork chop (sườn), shredded pork skin (bì), steamed egg meatloaf (chả), spring-onion oil and pickles. - Where: Everywhere in Saigon, from pavement stalls to busy family restaurants – look for a grill and a stack of pork chops. - Typical price: Around 30,000–70,000 VND a plate, depending on the toppings. - Eat green: Takeaway cơm tấm often comes in a foam box with plastic bags. Eat in, or bring your own box. ### How to order “Cho tôi một dĩa cơm tấm sườn bì chả.” One plate of broken rice with pork chop, shredded pork skin and egg meatloaf. Saigon says dĩa for plate; in the north you’ll hear đĩa. Both are understood. Useful add-ons: thêm trứng (add a fried egg), thêm cơm (more rice), không hành (no spring onion) and ăn ở đây (I’ll eat here). Many places also list a dĩa đặc biệt – the “special” with everything on it. Just want the pork chop? Ask for cơm tấm sườn. ### What’s on the plate The base is cơm tấm: rice grains that broke during milling. They were once the cheap leftovers of the rice trade. Cooked, they turn soft and a little fluffy, and soak up sauce far better than whole grains. Sườn nướng, the grilled pork chop, is the star. It is usually marinated with fish sauce, sugar, garlic and shallot – some cooks add lemongrass or honey – then grilled over charcoal until the edges caramelise. The smoke from the grill is often how you find the stall. Bì is thin strips of pork skin and pork tossed with toasted rice powder (thính). It is chewy, nutty and quite dry – that is how it should be. Chả trứng is a steamed meatloaf of egg and minced pork, often with glass noodles and wood ear mushroom, finished with a golden layer of yolk. Around them: spring-onion oil (mỡ hành), pickled carrot and daikon (đồ chua), cucumber and tomato, and a small bowl of sweet, diluted fish sauce (nước mắm). Many shops also bring a little bowl of clear broth on the side. ### How to eat it Spoon some fish sauce over the rice – a little at a time, not the whole bowl at once. Saigon eats cơm tấm with a spoon and fork: cut a piece of pork, then take rice, pork and a bit of pickle in each mouthful. Iced tea (trà đá) is the usual drink and is often free or very cheap. The packaged wet towel on the table usually costs a few thousand dong; leave it unopened if you don’t want it. ### When to go Cơm tấm is an all-day dish. Breakfast stalls open early, lunch is the busiest time, and night stalls (cơm tấm đêm) serve until late. For pork straight off the grill, go when the place is busy – food turns over quickly. ### Where to find it You don’t need a famous name. Every Saigon neighbourhood has cơm tấm, from pavement stalls with plastic stools to family restaurants. Walk a few streets away from the main tourist areas – residential districts such as District 3, Phú Nhuận and Bình Thạnh have plenty of places where locals eat. Signs of a good stall: a charcoal grill working, pork chops grilled in batches rather than reheated, a glass cabinet with trays of chả and bì, and a steady stream of local customers. ### What it costs At local places a plate usually costs around 30,000–70,000 VND. A plain pork chop plate sits at the lower end; a special with pork chop, bì, chả and egg sits at the top. Air-conditioned restaurants and tourist areas can charge more. Prices change, so check the menu board or ask “Bao nhiêu tiền?” (How much?). ### Vegetarian and allergies Standard cơm tấm is built on pork and fish sauce, so it is not vegetarian. Vegetarian restaurants (quán chay) often make cơm tấm chay with tofu, mushrooms and soy-based “pork”. Say “Tôi ăn chay” (I’m vegetarian). Chả contains egg, bì contains rice powder and the sauce contains fish. With an allergy, say “Tôi bị dị ứng …” (I’m allergic to …) and add the ingredient: trứng (egg), cá (fish), đậu phộng (peanuts). Street stalls share boards and utensils, so ask and decide carefully. ### Eat it with less plastic Takeaway cơm tấm usually comes in a foam or plastic box, with the fish sauce, pickles and broth in separate little plastic bags. Eating in avoids all of it. If you need takeaway, bring a box and say “Cho vào hộp của tôi nhé” (please put it in my container), and “Không lấy ống hút” (no straw) for your iced tea. ### Questions travellers ask Q: What is broken rice? A: Rice grains that crack during milling. They cook up soft and a little fluffy, and soak up fish sauce well. Q: How much does cơm tấm cost in Saigon? A: Around 30,000–70,000 VND a plate at local places, depending on how many toppings you add. Tourist areas and air-conditioned restaurants can charge more. Q: What does “sườn bì chả” mean? A: Sườn is the grilled pork chop, bì is shredded pork skin, and chả is steamed egg meatloaf – the classic trio. Q: Is cơm tấm a breakfast food? A: It is eaten at every meal. Saigon has breakfast stalls, busy lunch spots and night stalls (cơm tấm đêm) that serve until late. Q: How do you eat cơm tấm? A: With a spoon and fork. Spoon a little fish sauce over the rice, then take rice, pork and pickles together in each bite. Q: Is there vegetarian cơm tấm? A: Yes – cơm tấm chay, usually at vegetarian restaurants (quán chay). Regular cơm tấm contains pork and fish sauce. Q: How can I eat cơm tấm without plastic? A: Eat at the stall. For takeaway, bring a box and say “Cho vào hộp của tôi nhé”. --- ## Cao lầu: the noodle you can only eat in Hội An URL: https://eatgreenvietnam.com/guides/cao-lau-hoi-an Region: Central Vietnam · City: Hoi An · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Cao lầu is Hội An’s signature noodle: firm, chewy rice noodles with sliced pork, fresh greens, crispy crackers and just a spoonful of rich sauce. It usually costs 30,000–60,000 VND. Order with “Cho tôi một tô cao lầu” – and bring your own water bottle to refill. Most Vietnamese noodles travel well. Cao lầu doesn’t – locals will tell you the real thing only exists in Hội An. At a glance: - What it is: Thick, chewy rice noodles topped with sliced pork, herbs and greens, crispy fried crackers and a small amount of savoury sauce rather than a soup. - Where: Hội An’s old town and markets, from street stalls to family restaurants. - Typical price: Around 30,000–60,000 VND a bowl; restaurants in the old town often charge more. - Eat green: Hội An is busy with visitors. Carry a bottle – many cafés and hotels will refill it – and skip bottled water with your meal. ### How to order “Cho tôi một tô cao lầu.” One bowl of cao lầu. Say thêm rau for extra greens, or không cay for no chilli. ### Why the noodles are different Cao lầu noodles are traditionally made with water from the old Bá Lễ well in Hội An and lye made from wood ash, which gives them their firm, springy bite and slightly smoky taste. Production has long been in the hands of a few local families, which is why the dish is so closely tied to the town. ### A taste of an old trading port From the 15th to the 19th century Hội An was a busy port for Chinese, Japanese and European traders. Cao lầu is often described as a mix of those influences – noodles a little like Japanese udon, pork a little like Chinese char siu, and herbs from gardens outside town. ### When to go You can find cao lầu from breakfast to dinner. Market stalls are busiest in the morning; restaurants serve it all day. ### Questions travellers ask Q: Why can you only get cao lầu in Hội An? A: The noodles are traditionally made with local well water and wood-ash lye, and production has been kept by a few Hội An families. Versions elsewhere rarely taste the same. Q: Is cao lầu a soup? A: No. It comes with only a small amount of rich sauce at the bottom of the bowl. Mix everything together before you eat. Q: How much does cao lầu cost? A: Around 30,000–60,000 VND a bowl at local places. Old-town restaurants can charge more. Q: What is the difference between cao lầu and mì Quảng? A: Both are central Vietnamese noodles served with little broth. Cao lầu noodles are thick, chewy and specific to Hội An; mì Quảng uses wide, soft turmeric noodles and comes from the wider Quảng Nam area. --- ## Bún chả in Hanoi: the charcoal-grilled pork lunch URL: https://eatgreenvietnam.com/guides/bun-cha-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-28 · Updated: 2026-09-30 Quick answer: Bún chả is Hanoi’s classic lunch: charcoal-grilled pork patties and pork belly served in a sweet-sour fish-sauce broth, with rice vermicelli and fresh herbs on the side. Expect about 40,000–70,000 VND, go between 11am and 2pm, order with “Cho tôi một suất bún chả”, and eat in to avoid the plastic takeaway bags. Follow the smoke. Around lunchtime, small grills on Hanoi pavements start fanning charcoal, and the smell of caramelised pork fills the street. At a glance: - What it is: Grilled pork patties (chả viên) and slices of pork belly (chả miếng), served in a bowl of warm dipping broth with rice vermicelli (bún) and herbs. - Where: Small family shops all over Hanoi, usually with a charcoal grill on the pavement out front. - Typical price: Around 40,000–70,000 VND a serving; add a plate of spring rolls (nem) for a little more. - Eat green: Sit down and eat in. Takeaway bún chả usually comes in several plastic bags and boxes. ### How to order “Cho tôi một suất bún chả.” One serving of bún chả. Add thêm nem for a side of crispy spring rolls, or say không cay if you don’t want chilli. ### How to eat it You get three things: a bowl of broth with the pork and pickled green papaya or kohlrabi, a plate of cold rice noodles, and a basket of herbs. Take a little noodle and a few leaves with your chopsticks, dip them in the broth with a piece of pork, and eat. Add garlic, chilli or lime from the table to taste. ### When to go Bún chả is a lunch dish in Hanoi. The grills usually get going late in the morning and many shops sell out by early afternoon. ### A presidential lunch In 2016, Barack Obama and Anthony Bourdain shared bún chả and beer at Bún Chả Hương Liên in Hanoi for the TV show Parts Unknown. The shop is still busy – but almost any neighbourhood place with a smoky grill will do. ### Questions travellers ask Q: When do people eat bún chả in Hanoi? A: Mostly at lunchtime, roughly 11am to 2pm. Many shops close once the pork runs out. Q: How much does bún chả cost in Hanoi? A: Around 40,000–70,000 VND a serving at local shops. Tourist areas can charge more. Q: What is the difference between bún chả and bún thịt nướng? A: Bún chả is served with a bowl of warm dipping broth. Bún thịt nướng, more common in the south, is a noodle salad with grilled pork and fish sauce poured over the top. Q: How can I eat bún chả without plastic? A: Eat at the shop. If you need takeaway, bring a container and say “Cho vào hộp của tôi nhé” (please put it in my container). --- ## Bún chả cá: Nha Trang's fish-cake noodle soup URL: https://eatgreenvietnam.com/guides/bun-cha-ca-nha-trang Region: Central Vietnam · City: Nha Trang · Published: 2026-09-27 · Updated: 2026-09-30 Quick answer: Bún chả cá is Nha Trang’s favourite breakfast: rice vermicelli in a light fish broth topped with springy fish cakes. It usually costs 35,000–50,000 VND, is best before 10am, and you order it with “Một tô bún chả cá”. Skip the plastic straw with your iced tea. Nha Trang’s favourite breakfast isn’t on most travel lists – and that’s a shame. It’s a bowl that only exists because the bay is full of fish. At a glance: - What it is: Rice vermicelli in a light fish broth, topped with springy fish cakes (chả cá), herbs and pepper. - Where: Local markets and street corners around Nha Trang’s city centre, mostly before 10am. - Typical price: Around 35,000–50,000 VND a bowl. - Eat green: This dish depends on a healthy sea. Skip the plastic straw with your iced tea. ### How to order “Một tô bún chả cá.” One bowl of fish-cake noodle soup. Add thêm sứa if you want jellyfish on top – crunchy, mild and very Nha Trang. ### What’s in the bowl The star is the fish cake: pounded fresh fish, shaped and either fried golden or steamed, then sliced over the noodles. The broth is lighter than phở, and you season it at the table with lime, chilli and fish sauce. ### When to go Like most noodle soups in Vietnam, it’s a breakfast dish. Go early – popular stalls can sell out by mid-morning. ### Why it matters for the sea Bún chả cá is only as good as the fish in Nha Trang Bay. That’s why our founder spends time on beach clean-ups and coral restoration there – and why we ask you to skip the straw. ### Questions travellers ask Q: When is the best time to eat bún chả cá in Nha Trang? A: In the morning, ideally before 10am. Popular stalls can sell out by mid-morning. Q: How much does bún chả cá cost? A: Around 35,000–50,000 VND a bowl at local places. Q: What is chả cá? A: Chả cá is a fish cake made from pounded fresh fish, shaped and then fried or steamed, and sliced over the noodles. Q: What does “thêm sứa” mean? A: It means “add jellyfish” – a crunchy, mild topping that is typical in Nha Trang. --- ## Phở in Hanoi: how to eat it like a local URL: https://eatgreenvietnam.com/guides/pho-hanoi Region: North Vietnam · City: Hanoi · Published: 2026-09-27 · Updated: 2026-09-30 Quick answer: Phở is Hanoi’s classic breakfast: flat rice noodles in a clear, slow-simmered beef broth. Expect to pay about 40,000–70,000 VND a bowl, go before 9am, order with “Cho tôi một phở bò tái”, and eat in to avoid plastic takeaway bags. Phở is not just noodle soup. In Hanoi it’s breakfast – and at the best places, locals are already lining up before 7am. At a glance: - What it is: Flat rice noodles in a clear beef broth, simmered for hours with star anise, cinnamon and charred ginger. - Where: Hanoi’s Old Quarter and neighbourhood shops – look for small places with one dish on the sign. - Typical price: Around 40,000–70,000 VND a bowl. - Eat green: Sit down and eat in. Takeaway phở usually comes in several plastic bags. ### How to order “Cho tôi một phở bò tái.” One phở with rare beef. Swap tái (rare) for chín (well-done brisket), or say tái chín for both. Add không hành if you don’t want spring onion. ### Northern vs southern phở Hanoi phở is about the broth: clear, clean and gently spiced, usually served with just lime, fresh chilli and a little garlic vinegar on the table. Further south you’ll often get a plate of herbs and bean sprouts on the side and sauces to add yourself. Try both and pick a team. ### When to go Phở is mainly a morning dish in Hanoi. Many small shops open early and close once the pot is empty, so go before 9am for the best bowl. ### Questions travellers ask Q: What time do people eat phở in Hanoi? A: Mostly in the morning. Many small shops open early and close when the broth runs out, so go before 9am. Q: How much does a bowl of phở cost in Hanoi? A: Around 40,000–70,000 VND at local shops. Tourist areas can charge more. Q: What is the difference between phở tái and phở chín? A: Phở tái comes with thin slices of rare beef that cook in the hot broth; phở chín comes with well-done brisket. Say “tái chín” to get both. Q: How can I eat phở without plastic? A: Eat in rather than taking it away. If you need takeaway, bring your own container and say “Cho vào hộp của tôi nhé” (please put it in my container). --- ## Plastic-free phrasebook for Vietnam URL: https://eatgreenvietnam.com/eat-green - "Không lấy ống hút" = No straw, please. - "Không cần túi nilon" = I don’t need a plastic bag. - "Ăn ở đây" = I’ll eat here (not takeaway). - "Mang về" = Takeaway. - "Cho vào hộp của tôi nhé" = Please put it in my container. - "Có nước lọc không?" = Do you have (refill) water? - "Tính tiền" = The bill, please. - "Cảm ơn!" = Thank you! Five easy habits: - Eat in when you can. A plastic stool on the pavement beats three plastic bags to go. - Carry a bottle. Many hotels, cafés and hostels will refill it. - Say no to the straw with iced coffee, tea and juice. - Bring a small box and a cloth bag for snacks, fruit and market shopping. - Look for food wrapped in leaves. Sticky rice, rice cakes and many market snacks still come in banana or lotus leaves. --- ## Editorial rules Real food only; prices are ranges in VND; photos are credited and openly licensed or used with permission; no affiliate links or paid reviews; partners never buy a review or ranking, partner links are marked rel="sponsored"; mistakes are fixed with a new "last updated" date.