Bot chien – Ho Chi Minh City's favorite streetside snack. Bot chien features chunks of rice flour dough that have fried in a large wok until crispy. Then, an egg is broken into the mix. It's served with slices of papaya, shallots and green onions.
Banh mi – Banh mi is one of Vietnam's most famous exports. Arriving in a crispy, fresh baguette, fillings can include pickled veggies, cilantro, pork, pate, sausage and even cheese.
Goi cuon/Nem ran – Goi cuon, left, are translucent spring rolls packed with salad greens, a slither of meat or seafood and a layer of coriander. As for the fried ones, in the north these parcels go by the name nem ran while southerners call them cha gio. The crispy shell surrounds a soft veggie and meat filling.
Banh xeo – This crispy crepe bulges with pork, shrimp and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Pho – It's almost impossible to walk a block in Vietnam's major cities without bumping into a makeshift pho stand. This staple consists of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Bun bo nam bo – In this broth-free bowl of vermicelli noodles, tender slices of beef mingle with crunchy peanuts, bean sprouts, fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Cao lau – This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Ca phe trung – Vietnamese "egg coffee" is more dessert than drink. Creamy soft, meringue-like egg white foam is perched on the dense Vietnamese coffee.
Xoi – This savory sticky rice dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top.
Bun cha – In this dish, small patties of seasoned pork and slices of marinated pork belly are grilled over a charcoal fire. The charred, crispy morsels are served with a large bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.