[{"data":1,"prerenderedAt":341},["ShallowReactive",2],{"country:vietnam":3,"feed:country:vietnam":39,"links:country:vietnam":290,"country:musttry:vietnam":318},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":21,"mustTrySlugs":22,"regions":26,"heroImage":36},"vietnam","Vietnam","Việt Nam","vn","Asia","Southeast Asia","Vietnamese cooking is built on balance rather than richness: nearly every dish negotiates salty fish sauce, sour lime, a little sugar, fresh chile and an enormous quantity of raw herbs. Rice anchors everything — as grain, as noodles in a dozen widths, as translucent paper for wrapping — and the food stays remarkably light, with clear broths and dipping sauces doing the work that fat does in other cuisines. A thousand years of Chinese rule left noodles, chopsticks and stir-frying; a century of French colonization left the baguette, pâté and coffee, all absorbed and made thoroughly Vietnamese. But the real signature is the table itself: platters of mint, cilantro and lettuce arrive alongside the meal so each diner wraps, dips and seasons every bite to taste. The kitchen deliberately sends food out unfinished, and the eater completes it.","The foundation of the whole cuisine is nước mắm — fish sauce, fermented from anchovies and salt, some of the best of it aged in wooden barrels on the island of Phú Quốc. It seasons marinades and braises the way salt does elsewhere, and diluted with lime, sugar, water, garlic and chile it becomes nước chấm, the dipping sauce that sits on virtually every table. A Vietnamese cook is judged on the balance of that little bowl.\n\nRice is the second pillar, and it appears in more forms than almost anywhere else: steamed grain at every family meal, flat phở noodles, round bún vermicelli, translucent rice paper for summer rolls, fermented into vinegar, ground into the batter for sizzling bánh xèo crêpes. Wheat plays a supporting role inherited from France — the bánh mì baguette, crisp-shelled and light, may be the most successful colonial leftover in the world, split and stuffed with pâté, pickled carrot and cilantro.\n\nTechnique leans on water and fire rather than fat. Long-simmered broths, skimmed obsessively until clear, underpin the noodle soups. Charcoal grilling flavors bún chả and countless street skewers. And the most distinctive move in the repertoire is nước màu — plain sugar cooked to a bitter-edged dark caramel that gives braised dishes like thịt kho their mahogany color and depth. Fresh herbs are treated as vegetables, not garnish: mint, Thai basil, perilla, sawtooth coriander and fish herb are piled onto plates and eaten by the handful.\n\nGeography splits the kitchen three ways, and the differences are real. The North, cradle of phở, cooks with restraint — subtle broths, black pepper over chile, little sugar. The Center, around the old imperial capital of Huế, is the spiciest region and favors refined, labor-intensive small dishes descended from royal court cooking. The South cooks sweeter and more abundantly, with coconut, tropical fruit and a wider herb basket from the Mekong Delta.\n\nMeals are communal: a pot of rice, several shared dishes, a canh (light soup), and chopsticks reaching across the table. Street food is not a lesser category but the proving ground — the phở stall that does one dish for forty years is the national ideal of mastery.",[13,14,15,16,17,18,19,20],"fish sauce (nước mắm)","rice and rice noodles","fresh herbs (mint, Thai basil, cilantro)","lime","shallots and garlic","ginger","chiles","coconut water","Everyday meals are shared: steamed rice for everyone, communal dishes in the middle, and a light soup drunk from the rice bowl rather than a separate course. Noodle soups like phở are traditionally breakfast food, eaten at street stalls on low stools, and slurping is normal — chopsticks in one hand, spoon in the other. Herbs, lime, chile and sauces arrive on the side because seasoning is the eater's job; taste the broth before you touch the condiments, then adjust. Handing or receiving anything at the table is politest with both hands, and the eldest person usually lifts their chopsticks first.",[23,24,25],"chicken-pho","vietnamese-summer-rolls","thit-kho",[27,30,33],{"name":28,"description":29},"The North (Hanoi & the Red River Delta)","The historic heartland and the birthplace of phở. Northern cooking is the most restrained in the country — clear, subtle broths, black pepper favored over chile, minimal sugar — with Hanoi classics like bún chả and chả cá built on precision rather than abundance.",{"name":31,"description":32},"The Center (Huế & the coast)","Home of the former imperial court at Huế, whose kitchens bred a tradition of refined, intricate small dishes — and, in contrast, the boldest chile heat in Vietnam. Bún bò Huế, the region's lemongrass-beef noodle soup, is phở's fiery rival.",{"name":34,"description":35},"The South (Saigon & the Mekong Delta)","The tropical, abundant kitchen: noticeably sweeter seasoning, coconut water in braises like thịt kho, towering herb platters, and a port-city openness in Saigon that piles more garnishes onto everything — including its own generously accessorized style of phở.",{"src":37,"alt":38},"\u002Fimages\u002Fcountries\u002Fvietnam.jpg","Overhead photograph of Vietnam kitchen staples — fish sauce, rice and rice noodles, fresh herbs (mint and Thai basil — with clay pot on a dark wooden table",{"items":40,"total":268,"page":287,"limit":288,"hasMore":289},[41,72,100,124,142,171,193,220,243,264],{"slug":42,"title":43,"nativeName":44,"countrySlug":4,"region":45,"baseServings":46,"prepMinutes":47,"cookMinutes":48,"restMinutes":49,"difficulty":50,"course":51,"diet":53,"mainIngredients":55,"images":59,"keywords":63,"publishedAt":70,"updatedAt":70,"authorSlug":71},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh cuốn","Hanoi",4,30,40,60,"hard",[52],"breakfast",[54],"dairy-free",[56,57,58],"ground-pork","mushrooms","fish-sauce",[60],{"src":61,"alt":62},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.svg","Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro",[64,65,66,67,68,69],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese","2026-08-19","dishroute-kitchen",{"slug":73,"title":74,"nativeName":75,"countrySlug":4,"region":76,"baseServings":46,"prepMinutes":77,"cookMinutes":78,"restMinutes":49,"difficulty":79,"course":80,"diet":82,"mainIngredients":83,"images":88,"keywords":92,"publishedAt":70,"updatedAt":70,"authorSlug":71},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh mì thịt","Saigon",20,5,"easy",[81],"street-food",[],[84,85,86,87],"carrot","cucumber","cilantro","chicken-liver",[89],{"src":90,"alt":91},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.svg","Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs",[93,94,95,96,97,98,99],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":101,"title":102,"nativeName":103,"countrySlug":4,"region":104,"baseServings":46,"prepMinutes":105,"cookMinutes":47,"restMinutes":47,"difficulty":106,"course":107,"diet":109,"mainIngredients":110,"images":114,"keywords":118,"publishedAt":70,"updatedAt":70,"authorSlug":71},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh xèo","Mekong Delta",25,"medium",[108,81],"main",[54],[111,112,113,58],"shrimp","pork-belly","scallions",[115],{"src":116,"alt":117},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.svg","Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs",[119,120,121,68,111,122,123],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":125,"title":126,"nativeName":127,"countrySlug":4,"region":45,"baseServings":46,"prepMinutes":47,"cookMinutes":105,"restMinutes":49,"difficulty":106,"course":128,"diet":129,"mainIngredients":130,"images":131,"keywords":135,"publishedAt":70,"updatedAt":70,"authorSlug":71},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún chả Hà Nội",[108],[54],[56,112,58,16],[132],{"src":133,"alt":134},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.svg","Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs",[136,137,138,139,140,141],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":143,"title":144,"nativeName":145,"romanized":146,"countrySlug":4,"region":147,"baseServings":148,"prepMinutes":149,"cookMinutes":150,"difficulty":79,"course":151,"diet":153,"mainIngredients":157,"images":159,"keywords":163,"publishedAt":70,"updatedAt":70,"authorSlug":71},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà phê sữa đá","Ca phe sua da","Nationwide",2,3,7,[152],"drink",[154,155,156],"vegetarian","gluten-free","nut-free",[158],"condensed-milk",[160],{"src":161,"alt":162},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.svg","Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it",[164,165,166,167,168,169,170],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":172,"title":173,"nativeName":174,"countrySlug":4,"region":104,"baseServings":46,"prepMinutes":77,"cookMinutes":77,"difficulty":106,"course":175,"diet":177,"mainIngredients":179,"images":183,"keywords":187,"publishedAt":70,"updatedAt":70,"authorSlug":71},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh chua cá",[176],"soup",[178,54,155],"pescatarian",[180,181,182,58],"white-fish","pineapple","tomato",[184],{"src":185,"alt":186},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.svg","Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top",[188,189,190,191,122,192,181],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":194,"title":195,"nativeName":196,"romanized":197,"countrySlug":4,"region":198,"baseServings":46,"prepMinutes":105,"cookMinutes":199,"restMinutes":200,"difficulty":79,"course":201,"diet":203,"mainIngredients":205,"images":208,"keywords":212,"publishedAt":70,"updatedAt":70,"authorSlug":71},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè ba màu","Che ba mau","Southern Vietnam",55,120,[202,152],"dessert",[154,204,155,54,156],"vegan",[206,207],"coconut-milk","cornstarch",[209],{"src":210,"alt":211},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.svg","Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice",[213,214,215,216,217,218,219],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":23,"title":221,"nativeName":222,"romanized":223,"countrySlug":4,"region":224,"baseServings":46,"prepMinutes":105,"cookMinutes":225,"difficulty":106,"course":226,"diet":227,"mainIngredients":228,"images":231,"keywords":235,"publishedAt":242,"updatedAt":242,"authorSlug":71},"Chicken Pho (Hanoi-Style Phở Gà)","Phở gà","Pho ga","Northern Vietnam",100,[176,108],[54,155,156],[229,230,18,58],"chicken","onion",[232],{"src":233,"alt":234},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.svg","Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth",[236,237,238,239,137,240,241],"pho","pho ga","chicken soup","rice noodles","vietnamese noodle soup","broth","2026-08-18",{"slug":25,"title":244,"nativeName":245,"romanized":246,"countrySlug":4,"region":198,"baseServings":247,"prepMinutes":105,"cookMinutes":225,"difficulty":106,"course":248,"diet":249,"mainIngredients":250,"images":253,"keywords":257,"publishedAt":242,"updatedAt":242,"authorSlug":71},"Thịt Kho Trứng (Vietnamese Caramel Braised Pork with Eggs)","Thịt kho trứng","Thit kho trung",6,[108],[54,155,156],[251,252,58],"pork-shoulder","eggs",[254],{"src":255,"alt":256},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero.svg","Mahogany caramel-braised pork belly chunks and amber-stained eggs in a glossy sauce over rice",[258,259,260,261,262,20,263],"thit kho","vietnamese braised pork","caramel pork","tet","pork belly","nuoc mau",{"slug":24,"title":265,"nativeName":266,"romanized":267,"countrySlug":4,"region":198,"baseServings":46,"prepMinutes":48,"cookMinutes":268,"difficulty":79,"course":269,"diet":272,"mainIngredients":273,"images":276,"keywords":280,"publishedAt":242,"updatedAt":242,"authorSlug":71},"Vietnamese Summer Rolls with Peanut Sauce","Gỏi cuốn","Goi cuon",10,[270,271],"appetizer","snack",[54],[111,274,85,275],"mint","rice",[277],{"src":278,"alt":279},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero.svg","Fresh summer rolls with shrimp and herbs visible through rice paper, beside a bowl of peanut sauce",[281,282,283,111,284,285,286],"summer rolls","goi cuon","rice paper rolls","fresh rolls","peanut sauce","vietnamese appetizer",1,12,false,{"links":291,"total":268},[292,296,299,301,304,306,308,311,314,316],{"slug":42,"title":293,"iso2":294,"minutes":295},"Bánh Cuốn","VN",130,{"slug":73,"title":297,"iso2":294,"minutes":298},"Bánh Mì",85,{"slug":101,"title":300,"iso2":294,"minutes":298},"Bánh Xèo",{"slug":125,"title":302,"iso2":294,"minutes":303},"Bún Chả",115,{"slug":143,"title":305,"iso2":294,"minutes":268},"Cà Phê Sữa Đá",{"slug":172,"title":307,"iso2":294,"minutes":48},"Canh Chua Cá",{"slug":194,"title":309,"iso2":294,"minutes":310},"Chè Ba Màu",200,{"slug":23,"title":312,"iso2":294,"minutes":313},"Chicken Pho",125,{"slug":25,"title":315,"iso2":294,"minutes":313},"Thịt Kho Trứng",{"slug":24,"title":265,"iso2":294,"minutes":317},50,{"items":319,"total":149,"page":287,"limit":149,"hasMore":289},[320,327,334],{"slug":23,"title":221,"nativeName":222,"romanized":223,"countrySlug":4,"region":224,"baseServings":46,"prepMinutes":105,"cookMinutes":225,"difficulty":106,"course":321,"diet":322,"mainIngredients":323,"images":324,"keywords":326,"publishedAt":242,"updatedAt":242,"authorSlug":71},[176,108],[54,155,156],[229,230,18,58],[325],{"src":233,"alt":234},[236,237,238,239,137,240,241],{"slug":24,"title":265,"nativeName":266,"romanized":267,"countrySlug":4,"region":198,"baseServings":46,"prepMinutes":48,"cookMinutes":268,"difficulty":79,"course":328,"diet":329,"mainIngredients":330,"images":331,"keywords":333,"publishedAt":242,"updatedAt":242,"authorSlug":71},[270,271],[54],[111,274,85,275],[332],{"src":278,"alt":279},[281,282,283,111,284,285,286],{"slug":25,"title":244,"nativeName":245,"romanized":246,"countrySlug":4,"region":198,"baseServings":247,"prepMinutes":105,"cookMinutes":225,"difficulty":106,"course":335,"diet":336,"mainIngredients":337,"images":338,"keywords":340,"publishedAt":242,"updatedAt":242,"authorSlug":71},[108],[54,155,156],[251,252,58],[339],{"src":255,"alt":256},[258,259,260,261,262,20,263],1787360045006]