Vietnamese

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Vietnamese Lemongrass Chicken

Chicken marinated in minced lemongrass and garlic, stir-fried with fish sauce for savory depth (ga xao sa ot). The bright lemongrass aroma and sweet-salty sauce make this one-pan Vietnamese dish a rice-devouring favorite.

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Banh Xeo (Crispy Crepe)

A rice-flour batter stained gold with turmeric, fried paper-thin and crisp, then filled with shrimp, pork, and bean sprouts — southern Vietnam's beloved sizzling crepe. Wrap a piece in lettuce and herbs and dip it in sweet-tangy nuoc cham.

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Gỏi cuốn (Fresh Spring Rolls)

Vietnamese fresh spring rolls: shrimp, vegetables, and rice vermicelli wrapped in rice paper. Barely any cooking, light and healthy, and irresistible with a savory peanut dipping sauce.

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Banh Mi (Baguette Sandwich)

Saigon's iconic street sandwich — a crackly Vietnamese baguette stuffed with pâté, cold cuts or grilled pork, cilantro, and tangy pickled daikon-and-carrot (do chua). French bread meets Vietnamese flavor.

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Bun Cha (Hanoi Grilled Pork & Noodles)

Hanoi's signature dish — char-grilled pork in a sweet-sour-salty nuoc cham, eaten by dipping rice vermicelli, herbs, and greens into the bowl. Yes, the bun cha Obama and Bourdain shared.

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Pho (Noodle Soup)

Vietnam's national dish — rice noodles and beef in a clear, fragrant broth simmered for hours with spices and charred onion and ginger. Finished at the table with sprouts, herbs, and lime to taste.