Cơm tam (broken rice)

Com tam is available nationwide, but the taste of the dish with grilled pork chops, shredded pork skin, and steamed egg custard is best in the south, particularly in Ho Chi Minh City.

At some restaurants, omelettes, steamed egg rolls, and fried chicken are added to the dish, whilst the broken rice is eaten with sweet and sour fish sauce and fried fragrant onion.

Mam tom (shrimp paste)

Mam tom (shrimp paste or shrimp sauce) is a strong-smelling fermented condiment popularly used in Vietnamese food. There are two types of shrimp paste, with one being extremely dry and firm while the other is moist and saucy. The former can be used to marinate food, while the latter can be used as a dipping sauce.

Shrimp paste is frequently made by fermenting sea shrimps with salt to achieve the desired flavour and colour. Typically, the dark purple colour and salty flavour are the main characteristics of a delectable shrimp paste.

Banh cuon (rice noodle roll)

Banh Cuon (rice noodle roll) is one of the traditional dishes found in Hanoi, although it is sold nationwide.

It is made using a thin, wide sheet of steamed fermented rice batter that is filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.

Banh cuon is served with nuoc mam, a mixture of fish sauce, sugar, and lime.

Duong dua (Coconut worm)

The coconut worm has long been considered a specialty food of Ben Tre.

The living worms are dropped into a bowl of alcohol. After the worms emit contaminants, they are then washed and put into a bowl of chili fish sauce, with the living worms being fat and fleshy, similar to an egg yolk.

Banh can (custard cake)

Banh can, which is a popular dish served in the central region, is prepared by pouring the batter, which contains soaked rice and water, into small clay pots on top of a special stove. A small amount of egg is then poured into each of the pots which are then closed in order to allow the mixture to be grilled.

After the cakes are done, cake makers typically flip them over and place them on top of one another, akin to a miniature burger.

The dish is then served with cha (Vietnamese sausage) and a bowl of dipping sauce typically made from fish sauce, chopped onions, and other seasonings, garnished with Vietnamese shumai meatballs.

Bun bo Hue (Hue-style beef noodle soup)

Bun bo Hue is renowned for being the most a favourite among Vietnamese foodies. The dish is a beef noodle soup or Vietnamese soup containing rice vermicelli, beef, and pettioes originating from Hue.

A good bowl of Bun Bo Hue contains vermicelli-like rice noodles, spicy soup, and beef. In addition, other items can be added such as a pork pie, congealed pork blood, and a plate of fresh and raw vegetables.