We get it — pho and banh mi are the global stars of Vietnamese cuisine, and for good reason. But if you’re craving something beyond the usual suspects, these Vietnamese chefs have a few personal favorites they’re dying for you to try. From imperial-era salads once reserved for royalty to vibrant local dishes packed with herbs, texture and soul, this is the Vietnam they know and love — one bite at a time.
Duy Nguyen
“Definitely com tam — broken rice with grilled pork and various toppings. It showcases a dish that most Vietnamese people love to eat, from breakfast to dinner, whether you're young or old, rich or poor. Everyone can sit down on the street and enjoy it. There was a shop selling com tam where I took Chef Andrew Martin who was visiting from Bangkok, and he said, ‘If there’s a place where every level of society can sit and eat, then this is it.’ We saw people arriving in fancy cars alongside street cleaners — all sharing the same space.”Try com tam here:
Vo Thi Bich Thuan
Chef-owner, Vị Quê Kitchen (Bib Gourmand, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2025)
“For me, it’s goi rau tien vua — king’s salad. It comes from Hue, Vietnam’s ancient royal capital, and the name says it all: vegetables fit for a king. This jelly-like plant was once reserved for emperors, prized for its cooling, detoxing and skin-loving qualities. It’s not just a salad — it’s a bite of history, packed with flavor, balance, and old-world elegance.”
Try goi rau tien vua here:
Le Minh Tung
Chef-owner, Xới Cơm (Selected, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2025)
"I’d like to share my favorite dish in Hanoi: bun dau mam tom. It’s made with simple ingredients — vermicelli, deep-fried tofu and fermented shrimp paste. The dish delivers a bold blend of sour, spicy, salty, and sweet flavors. You’ll find it at streetside stalls across Hanoi, where vendors sit on the sidewalk with small oil stoves to fry tofu, serving it alongside soft, tangled rice vermicelli, fresh local herbs (like fish mint, perilla leaves, and basil), and shrimp paste mixed with kumquat juice, fresh chili and sugar. Hanoians often enjoy bun dau mam tom for lunch — a simple but deeply satisfying dish that’s also perfect after a long day at work." Try bun dau mam tom here:
- Xới Cơm, Hanoi (Tung suggests calling ahead to reserve a table and have the dish prepared in advance.)
Tu Dang
Chef-owner, Nhà Tú (Bib Gourmand, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2025)
“Bun bo, or Hue-style beef noodle soup, is simply the dish that makes me homesick. I was born in central Vietnam, where every meal is rich with lemongrass, heat and always a side of fish sauce. That region’s bold, spicy and deeply savory flavors are in my blood. Bun bo is a beautiful embodiment of that spirit — hearty with beef, pork knuckle, fresh herbs, fermented shrimp paste and, most importantly, lemongrass — the breath of the central coast, the scent of home to me.”
Try bun bo here:
Vo Thanh Vuong
Head chef, Coco Dining (One MICHELIN Star, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2025)
"I’d like everyone to try banh canh Nam Pho — a thick noodle soup from Hue. It is both distinctive and deeply rooted in central Vietnamese culinary tradition, and a true hidden gem of Vietnamese cuisine. Though lesser known internationally, it’s unforgettable once tasted. The dish features silky, chewy tapioca noodles in a rich, slightly thickened broth made from pork and crab or shrimp, often with a striking orange-red hue from annatto oil. Every spoonful offers comforting, umami-laden warmth, punctuated by fresh herbs and a touch of chili. This dish reflects the resourcefulness and refinement of Hue’s culinary heritage, where even everyday street food feels soulful and ceremonial."
Try banh canh Nam Pho here:
Illustration images © Nhà Tú, Coco Dining, Little Bear, Vị Quê Kitchen, Xới Cơm
