Vietnam Travel Guide

Vietnam's greatest export — a clear bone broth simmered for 12–24 hours, poured over rice noodles with paper-thin beef slices, then finished tableside with basil, bean sprouts, lime and chilli. The Hanoi version (leaner broth, fewer herbs) and the Ho Chi Minh version (sweeter, more garnishes) are two different soups.

The Vietnamese baguette — a direct product of French colonialism, now filled with pate, pickled daikon, coriander, chilli and your choice of protein. The crunch-to-filling ratio is perfect in a way that bread engineers have never managed to replicate. Madam Khanh in Hoi An is the legendary address.

Hanoi's most beloved lunch — grilled pork patties and belly in a broth of fish sauce, rice vinegar and sugar, served with cold rice noodles and a plate of fresh herbs. Anthony Bourdain and Barack Obama shared a meal of this at Bun Cha Huong Lien on Hanoi's Le Van Huu street for $6 total.

A dish that exists only in Hoi An — thick chewy noodles made with water from a specific ancient well, topped with crispy rice crackers, pork and bean sprouts in a minimal broth. The recipe hasn't changed in 400 years and supposedly can't be authentically replicated outside the town.

A turmeric-yellow crispy rice crepe sizzling with shrimp, pork belly and bean sprouts, eaten by tearing off pieces and wrapping them in lettuce and herbs dipped in nuoc cham fish sauce. The sizzle when the batter hits the pan is what gave it the name: banh xeo means 'sizzling cake'.