Essential Vietnamese Dishes: 8 Flavors From Hanoi And Saigon

Experience the contrast of gentle, refined dishes and bold, herb-packed street fare.

By Anjali Sayee

Created on Aug 28, 2025

Experience the contrast of gentle, refined dishes and bold, herb-packed street fare.

Essential Vietnamese Dishes: A Culinary Journey Through Hanoi and Saigon

Vietnamese cuisine is a testament to the country’s vibrant history, regional diversity, and love of fresh ingredients. Across the northern capital of Hanoi and the southern metropolis of Saigon (Ho Chi Minh City), food culture flourishes in distinct styles and flavors, beckoning both locals and travelers to savor the country’s iconic dishes. This comprehensive guide explores the “must-know” culinary staples, highlighting how geography, climate, and tradition shape the beloved tastes of Vietnam.

Regional Flavors: Hanoi vs Saigon
Pho
Banh Mi
Bun Cha
Bun Rieu
Hu Tieu
Com Tam
Banh Xeo
Cha Ca La Vong
Street Food Culture
FAQs

Regional Flavors: Hanoi vs Saigon

Vietnam’s north and south present two contrasting culinary worlds. Hanoi, in the north, is famed for subtle, refined flavors and traditions; dishes often feature balanced, measured seasonings, and highlight the natural taste of primary ingredients. Saigon (Ho Chi Minh City) in the south, offers bolder, sweeter, and more diverse flavors, with a strong focus on herbs and vibrant accompaniments.

Hanoi
- Clear, delicate broths (especially in Pho)
- Wider rice noodles
- Simple garnishes (green onions, cilantro, lime)
- Emphasis on purity and subtle harmony
Saigon
- Bolder, more robust and spiced broths
- Thinner, round rice noodles
- Abundant fresh herbs and veggies (basil, bean sprouts)
- Incorporates influences from French, Chinese, and neighboring cuisines

Feature	Hanoi	Saigon
Main flavor profile	Subtle, balanced, clean	Bold, sweet, spicy
Street food vibe	Intimate, contemplative alleyways	Energetic, bustling, sensory overload
Signature dishes	Pho Bac, Bun Cha, Bun Thang	Banh Mi, Hu Tieu, Com Tam, Bun Rieu

Pho

No dish better represents Vietnamese cuisine internationally than Pho. This noodle soup is a staple, yet its character shifts dramatically between Hanoi and Saigon.

Hanoi Pho (Pho Bac)
- Broth: Crystal-clear and lightly seasoned, emphasizing beef and bones
- Noodles: Flat, wide rice noodles
- Garnish: Minimal—green onions, cilantro, lime; garlic vinegar and fried dough sticks (quẩy) common sides
Saigon Pho
- Broth: Darker, richer, more infused with spices (star anise, cinnamon, cloves)
- Noodles: Thin, round rice noodles
- Garnish: Vibrant—fresh herbs (Thai basil, culantro), bean sprouts, hoisin, sriracha

The addition of fresh herbs and vegetables is iconic to Saigon’s Pho. In contrast, Hanoi’s version keeps garnishes to a minimum, letting the broth shine through.

Banh Mi

The Banh Mi is Vietnam’s legendary take on the baguette sandwich. Introduced by the French, it has since evolved into a highly customizable street food classic. While Banh Mi is enjoyed nationwide, Saigon is the undisputed epicenter of creative fillings and flavor upgrades.

Bread: Crisp, airy baguette baked fresh daily.
Main fillings: Grilled pork, cold cuts, pâté, fried egg, fish cakes.
Vegetables: Pickled carrot and daikon, cucumber, fresh cilantro, chili, mayonnaise.
Regional variation: Saigon’s Banh Mi is typically more loaded with fillings and sauces; Hanoi prefers a simpler, more measured sandwich.

Bun Cha

Bun Cha is considered the soul food of Hanoi. It consists of savory grilled pork patties and pork belly slices, served over a bed of rice vermicelli with a tangy dipping sauce.

Grilled pork (meatballs or sliced belly) marinated in fish sauce, garlic, and sugar
Simple broth-based sauce (nuoc cham) with vinegar and pickled veggies
Fresh herbs: cilantro, perilla, lettuce
Diner assembles bite-sized portions, dipping noodles and pork into the sauce

Bun Cha is typically enjoyed at lunchtime outdoors, embodying Hanoi’s quiet alleyway dining culture.

Bun Rieu

Bun Rieu is a vibrant, hearty soup famous across Vietnam but especially beloved in the north. This dish features rice vermicelli in a tangy, tomato-based broth enriched with crab paste, tofu, and pork.

Broth: Tomato, crab paste, shrimp paste, tamarind
Main ingredients: Rice noodles, fried tofu, pork, crab meat/paste
Garnishes: Shredded banana flowers, fresh herbs, lime, chili

Saigon’s Bun Rieu often comes with extra herbs and veggies, echoing its love for fresh accompaniments.

Hu Tieu

In the south, especially Saigon, Hu Tieu is a celebrated noodle soup—a staple for breakfast or late-night meals. Its origins trace back to Chinese and Cambodian influences, resulting in an adaptable, flavor-packed dish.

Broth: Pork bones, dried shrimp, sometimes chicken or seafood
Noodles: Thin rice noodles or tapioca noodles
Accompaniments: Roast pork, shrimp, quail eggs, ground pork, fried garlic
Garnishes: Abundant fresh herbs, lettuce, bean sprouts, lime, green chili

Hu Tieu showcases Saigon’s penchant for diversity and bold flavors, offering dozens of possible variations.

Com Tam

Another Saigon standard, Com Tam (broken rice), turns the humble grain into a beloved comfort food. The fractured rice grains (originally a byproduct) are steamed and topped with grilled meats, eggs, pickles, and crispy fried shallots.

Base: Steamed broken rice
Main toppings: Grilled pork chop, shredded pork skin, steamed egg cake, fried egg
Vegetables and sides: Pickled carrot, cucumber, scallion oil
Sauce: Sweet-spicy fish sauce-based dressing

Com Tam is a reflection of Saigon’s inventive, resourceful cooking culture.

Banh Xeo

Banh Xeo (“sizzling pancakes”) are large, crispy rice-flour crepes stuffed with pork, shrimp, and bean sprouts. Named for the sound they make as batter hits a hot skillet, they evolve regionally.

Crepe: Rice flour, turmeric for color and flavor
Filling: Strips of pork, shrimp, bean sprouts, green onions
Accompaniments: Abundant lettuce and herbs (southern style)
Eating style: Wrap slices in lettuce and herbs, dip in fish sauce-based nuoc cham

Saigon’s version is crispier and more herb-laden than Hanoi’s, which tends to be smaller and less oily.

Cha Ca La Vong

Cha Ca La Vong is a Hanoi classic—grilled fish (usually catfish) marinated in turmeric and dill, then sizzled tableside. It’s often served with vermicelli, peanuts, and a forest of fresh greens.

Fish: Catfish or snakehead, marinated in turmeric, galangal
Aromatics: Dill, spring onions, garlic
Sides: Vermicelli noodles, roasted peanuts, fresh herbs, shrimp paste sauce

This dish is a singular expression of northern tradition and rarely found in the south.

Street Food Culture

Street food is the heartbeat of Vietnamese cooking—delicious meals prepared and devoured curbside. The experience in Hanoi and Saigon, though, differs profoundly.

Hanoi
- Quieter, more contemplative
- Dining on tiny red stools in narrow alleys
- Emphasis on simplicity: grilled meats, sticky rice, noodle soups
- Specialty: Early morning or late-night bowls of Pho
Saigon
- Energetic, boisterous atmosphere
- A sea of motorbikes, neon lights, and smoky grills
- Dizzying array of street food stalls and night markets
- Specialty: Banh mi stands; sizzling Banh Xeo; seafood hotpots; Com Tam

Both cities offer endless adventure for food lovers and the chance to experience authentic Vietnam in every slurp, bite, and crunch.

Frequently Asked Questions (FAQs)

Q: What is the main difference between Hanoi and Saigon Pho?

A: Hanoi Pho uses a delicate, clear broth with minimal garnishes, while Saigon Pho features a more robust, spice-driven broth adorned with fresh herbs and veggies.

Q: Why is Banh Mi so famous in Vietnam?

A: Banh Mi blends French baguettes with Vietnamese fillings, pickles, and herbs. Its versatility and delicious contrast make it a beloved street food, especially in Saigon.

Q: Which city is best for Vietnamese street food?

A: Both Hanoi and Saigon boast legendary street food scenes. Hanoi is prized for quiet alleyway meals and authentic classics; Saigon dazzles with diversity, energy, and creative fusion.

Q: What dishes should I try in Hanoi?

A: Essential Hanoi eats include Pho Bac, Bun Cha, Bun Thang, and Cha Ca La Vong.

Q: What Southern specialties stand out in Saigon?

A: Standout Saigon dishes include Banh Mi, Hu Tieu, Com Tam, Bun Rieu, and crispy Banh Xeo.

Explore, Taste, and Discover

Vietnamese food is far more than just Pho or Banh Mi. Every bite evokes stories of tradition, adaptation, and regional pride, from Hanoi’s subtle classics to Saigon’s bold inventions. Whether sampling a steaming bowl of soup in the quiet alleys of Hanoi or grabbing a stuffed baguette platter among Saigon’s bustle, the essence of Vietnam is best found at the table. Savor the journey, embrace the contrasts, and let the flavors guide you through this spectacular culinary landscape.

References

Author

Anjali Sayee

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

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