Bun Cha: Hanoi’s Charcoal-Grilled Pork Noodle Dish — The Complete Guide
Bun Cha (Bún Chả) is a northern Vietnamese dish of charcoal-grilled pork served in a warm, lightly sweet-sour…
Vietnamese Cuisine
Vietnamese dishes explained by a Saigon-based food editor: what each dish is, where it comes from, how it’s eaten, and how regions cook it differently.
Gỏi Cuốn (Vietnamese Fresh Spring Rolls): What They Are, How to Make Them, and What to Dip Them In
Gỏi Cuốn — sold in Vietnamese-American restaurants as fresh spring rolls or summer rolls — are translucent rice…
Ga Nuong Song Cau – Where Ordering Chicken Means Pointing at One in the Yard
Ga nuong Song Cau is a specialty of Song Cau town, Phu Yen province: free-range chicken (ideally young,…
Ca Bong Song Tra – The Tiny Fish That Made It Into Quang Ngai’s Folk Poetry
Ca bong song tra (Tra River goby) is a Quang Ngai specialty made from sand goby — a…
Pho San Que Son – The Only “Pho” in Vietnam Not Made From Rice
Pho san Que Son is an unusual specialty from Dong Phu town, Que Son district, Quang Nam: noodle…
Banh Trang Cuon Thit Heo Khue Trung – The Two-Skin Pork Cut That Defines a Da Nang Classic
Thit luoc Khue Trung — more widely known as banh trang cuon thit heo — is a Da…
Com Am Phu Hue – Vietnam’s “Hell Rice” That Tastes Like Heaven
Com am phu is a Hue specialty: white rice made from fragrant Tam rice placed at the centre…
Ga Kho Cu Nen Quang Tri – When a Tree-Climbing Chicken Meets a Seasoning Only Central Vietnam Grows
Ga kho cu nen is a deeply Central Vietnamese dish: free-range chicken — ideally ga Cua, a native…
Chao Canh Quang Binh – The Breakfast Noodle Soup Whose Name Means “Porridge” (But Isn’t)
Chao canh is Quang Binh’s essential breakfast dish: flat noodles made primarily from wheat flour, hand-rolled and cut,…