Michelin reveals five must-try Vietnamese dishes

Bánh cuốn

According to the website, Bánh cuốn, Vietnamese steamed rice rolls, are prepared upon request, allowing diners to witness the chef steam the rice sheets and craft the rolls before their very eyes.

Michelin shared that there are two varieties of the dish available, with the more common type being filled with minced pork and black fungus, whilst the egg version features a soft poached egg.

Diners have the option to add pork meatloaf and sausage, accompanied by a selection of fresh herbs, chili, lime, or garlic slices to season the fish sauce dip.

Hủ tiếu

Michelin Guide writes in its article that Hủ tiếu is a beloved local dish that truly reflects the historical culinary fusion in the country.

“This blend combines the culinary traditions of Chaozhou and Khmer and was introduced to the southern part of Vietnam by Cambodian repatriates in the 1970s,” it noted.

Bún chả

The Bún chả eatery situated in the Old Quarter is a huge favourite among tourists, according to the culinary website.

The straightforward menu presents various bún chả (rice noodles with grilled pork) combinations paired with different nem rán (fried spring rolls), each offering a distinct flavour. “The grilled pork, with its charred goodness, is irresistible when enjoyed alongside the sweet and sour soup and, naturally, accompanied by a selection of fragrant herbs,” says Michelin.

Xôi

The Vietnamese snack known as "Xôi," Vietnamese sticky rice, is commonly enjoyed as a compact breakfast or lunch by locals.

Michelin Guide shares that this establishment is operated by a youthful team, whilst providing a dining area that's both cosy and relaxing.

“It's an excellent spot for breakfast and a light lunch,” it notes.

Phở

“Departing Vietnam without savouring several bowls of phở is inconceivable,” the website stresses.

Both “Phở bò” and “Phở gà” are not just globally celebrated, but also serve as a hearty daily essential for locals.

“Remember to add a handful of herbs or a squeeze of lime to the piping-hot soup,” it suggests.