Four iconic dishes capture Vietnam’s culinary landscape, where generations of cultural influence come together with fragrant herbs, lively spices and refreshing textures.

Words by Danielle Cowan

goy coo-uhn. Say “goy” like "boy" and “coo-uhn” like "soon".

Light and endlessly refreshing, gỏi cuốn are rice-paper rolls packed with prawns or pork, vermicelli, vegetables, and herbs like mint, delivering an instant burst of colour and crunch. Dipped into hoisin or a fish-based sauce, they’re the perfect no-fuss bite.

bahn mee. Pronounced like “bun me” with a soft, quick “n”.

A French-Vietnamese favourite, bánh mì’s crispy baguette and signature fillings have inspired countless modern interpretations, cementing its status as a lunchtime favourite. It’s a delicious grab-and-go delight that has transcended its humble beginnings to become a celebrated marker of Vietnam’s culinary identity

fuh. Rhymes with “duh,” but way more delicious.

This ubiquitous noodle soup is a Vietnamese staple, and with countless restaurants dedicated to the aromatic dish, there are plenty of places to try it. A rich broth is poured over flat rice noodles, beef, onion, ginger and fresh herbs to create the comforting classic.

bahn say-oh. Imagine “bahn” as in "bun" and “say-oh” like “say oh!”.

Named for its cheerful sizzle, bánh xèo, meaning sizzling cake, is a crispy, savoury pancake filled with shrimp, pork, bean sprouts and fresh herbs. Often served with lettuce and dipped in a tangy fish sauce, it offers a burst of flavours and textures.