The Vietnamese spring roll, not to be confused with its fried cousin, is a popular appetizer commonly made with slices of pork belly, shrimp, cold vermicelli noodles and veggies like lettuce, mint and chives.
Goi cuon —
The Vietnamese spring roll, not to be confused with its fried cousin, is a popular appetizer commonly made with slices of pork belly, shrimp, cold vermicelli noodles and veggies like lettuce, mint and chives.
Dan Tham/CNN
Turmeric powder, not eggs, lend this iconic southern dish its yellow color. Banh xeo is named for the sizzling sound its batter makes on the skillet.
Banh xeo —
Turmeric powder, not eggs, lend this iconic southern dish its yellow color. Banh xeo is named for the sizzling sound its batter makes on the skillet.
Dan Tham/CNN
This celebratory dish is made by roasting a whole veal calf until the skin is blackened. Cut into thin slices and served with pickled onions, be thui can be eaten with Vietnamese coriander, sliced starfruit and green banana, all wrapped in rice paper and dipped in fermented shrimp paste.
Be thui —
This celebratory dish is made by roasting a whole veal calf until the skin is blackened. Cut into thin slices and served with pickled onions, be thui can be eaten with Vietnamese coriander, sliced starfruit and green banana, all wrapped in rice paper and dipped in fermented shrimp paste.
Dan Tham/CNN
Bun bo Hue is a noodle soup that originated in the former imperial capital of Hue. It's made of vermicelli, generous slices of beef shank and a lemon grass and shrimp-based broth
Bun bo Hue —
Bun bo Hue is a noodle soup that originated in the former imperial capital of Hue. It's made of vermicelli, generous slices of beef shank and a lemon grass and shrimp-based broth
Dan Tham/CNN
Whether sourced from land, sea or freshwater, snails in Vietnam are perhaps more approachable than French escargot, but just as tasty.
Oc —
Whether sourced from land, sea or freshwater, snails in Vietnam are perhaps more approachable than French escargot, but just as tasty.
Dan Tham/CNN
The rice noodles in hu tieu Nam Vang are thinner and more delicate than pho noodles, while the broth is made with pork bone. It's dressed with shrimp, pork liver, quail egg and green onion.
Hủ tiếu Nam Vang —
The rice noodles in hu tieu Nam Vang are thinner and more delicate than pho noodles, while the broth is made with pork bone. It's dressed with shrimp, pork liver, quail egg and green onion.
Dan Tham/CNN