About

Thang Co has a rich, fatty, and fragrant flavor and is usually enjoyed hot. This dish is made from the offal of a horse (or buffalo, cow), simmered for many hours with characteristic mountain spices such as cardamom, cinnamon, star anise, and nutmeg. The noodles are chewy, mixed with char siu pork, crispy roasted duck, crispy fried sweet potatoes, fragrant roasted peanuts, and especially a refreshing sweet and sour sauce. The patties are served in a perfectly balanced sweet and sour dipping sauce, accompanied by crispy pickled green papaya. Northern Vietnamese cuisine is a delicate tapestry of flavors and culture, where each dish tells its own story.
This vibrant dish offers a delightful texture and flavor, making it a must-try for any culinary adventurer. Each translucent rice paper wrapper encases a delightful combination of textures and tastes. A delightful option for a light lunch or snack, Nem Lui consists of fragrant grilled pork skewers served with fresh herbs, vermicelli noodles, and a flavorful dipping sauce. Served alongside vermicelli noodles, it is further enhanced by the bold flavors of shrimp paste and the subtle crunch of roasted peanuts, creating a delightful harmony of textures, flavors, and colors. You can use it to send money, make payments, book hotels and flights, shopping, mobile recharges etc. From the smoky, stewed broth of the pho to the perfectly balanced tangy dipping sauces that come-hot in sweet and sour and spicy combinations - it does not matter, every chord played in Saiga is an ode to the food culture of Vietnam.
On the side, you can often find a platter with bean sprouts, lime wedges, and sliced hot peppers so each person can add the garnishes to his or her liking. One side of bánh mì heo quay can also be spread with chicken liver pate before the sliced pork belly is added to the sandwich. If desired, sliced chili peppers can be added to the sandwich as a topping, making it very spicy. The sandwich is then dressed with a combination of mayonnaise, pickled carrots and daikon, cucumbers, cilantro, and chives. Bánh mì heo quay is a traditional bánh mì sandwich variation made with roasted pork belly as the main ingredient.
A turmeric-dyed rice flour batter is cooked in a pan, creating a crispy exterior that gives way to a soft interior. Pickled vegetables like carrots and radishes offer a refreshing contrast, while fresh herbs like cilantro and mint add a burst of color and aroma. Gỏi Cuón is enjoyed throughout Vietnam, but it truly shines in the south. Vermicelli noodles provide a satisfying chew, and julienned vegetables like carrots and lettuce add a refreshing crunch. In Hanoi, Banh Mi Pho Hue is considered the best sandwich in the city. Nowadays, you can find a Banh Mi restaurant in every corner of Vietnam, and they are almost always delicious.
Coffee culture is an essential part of daily life throughout Vietnam. Served with dipping sauce, they are a favorite among health-conscious travelers. Often described as one of the world’s best sandwiches, Banh Mi reflects Vietnam’s unique culinary history. The initial list of top producers was compiled based on available reviews, awards, local recommendations, media and blog coverage, and consumer reviews. The taprooms offer tasting flights, rotating taps, and limited editions available only on site.
All dishes in the restaurant are skillfully prepared by trained cooks, who use fresh products, traditional plants, and real spices to bring to life the culture of Vietnamese food cuisine. A dish that comes from the central region of Vietnam in the form of thick noodles with pork, garlic, vegetables, and deep-fried rice crepes in the layer, rendering contrast in the texture as well. This is a vegetarian dish whose main ingredient is eggplants, tofu, and it is cooked using a mud pot when most of the ingredients are soy sauce, tomatoes, garlic spices, and almost everything that has a strong flavor.
If you’re planning a trip to Vietnam and wish to explore its culinary delights across all three regions, consider our 12-day Vietnam Food Journey. Expect a medley of ingredients such as shredded coconut, crushed ice, lotus seeds, beans, jellies, tapioca pearls, and rich coconut cream—all coming together in a sweet, refreshing treat. Each region of Vietnam boasts its own unique variations, but in Southern Vietnam, Che is a true textural delight. Often regarded as a best-kept culinary secret among Vietnamese dishes, Oc is more than just a dish; it’s a dining culture in itself.
The pork is marinated in fish sauce, pepper, and shallots, then grilled over charcoal and dropped into the warm dipping sauce. Cold chè is filled with jellied ingredients and tropical fruits such as bananas, mangoes and longan, usually doused in coconut cream. Playful textures, dipped in a spicy fish sauce make bò lá lốt a must-try for meat-eaters when in Vietnam. The results are stupendous, peppery bursts of flavour that can be enjoyed with noodles or rolled up with rice paper and fresh herbs. A seared, crispy, leafy layer encases minced beef, garlic and shallots, sealing in juicy bites of bò lá lốt. Made from large round sheets of steamed rice flour, gathered around minced pork and wood-ear mushroom and gently folded and chopped, bánh cuốn is a delight.
Banh mi is a Vietnamese baguette sandwich found across the country, packed with vegetables, Vietnamese sausage, BBQ pork, cucumber, and spicy sauces. A vegetarian banh xeo with mushroom and bean sprouts is available at many stalls. It is served with a bowl of dipping fish sauce, pickled vegetables, and fresh herbs, and you can adjust the seasoning with pepper, chili, vinegar, or sugar to taste. Vegetable hotpot is a Dalat specialty of fresh local greens cooked at the table in a simmering broth, ideal for the city’s cool evenings of around 15°C (59°F). The name means "a luxurious dish enjoyed on a high floor," a nod to diners eating it while overlooking Hoi An.