Vietnam

A Vietnamese steamed wheat-flour bun enclosing a savoury filling of seasoned pork, Chinese sausage, hard-boiled egg, mushroom, and glass noodles.

Small round rice-batter cakes cooked in dedicated terracotta moulds, often topped with quail egg, from south-central Vietnam.

A dense, square parcel of soaked glutinous rice layered around seasoned mung bean paste and fatty pork belly, wrapped tightly in dong leaves and boiled for eight to twelve hours until the rice fully gelatinizes and compresses into a cohesive, sliceable cake.

Delicate steamed sheets of fermented rice-flour batter rolled around minced pork and wood-ear mushroom, served with fish-sauce dip.

A Vietnamese street sandwich built inside a light, shatteringly crisp baguette with a mandatory base of liver pâté and mayonnaise, layered with pork protein, quick-pickled daikon and carrot, fresh cucumber, cilantro, chilli, and a drizzle of Maggi seasoning.

A large, thin rice-flour crêpe vivid yellow from turmeric, crisped in a generously oiled pan until lacy at the edges, folded over a filling of shrimp, pork belly, and bean sprouts, then eaten wrapped in fresh herbs and lettuce leaves dipped in nước chấm.

A spicy, lemongrass-forward beef-and-pork broth soup from Huế, served over thick round rice vermicelli with sliced beef shank, braised pork knuckle, pork blood cubes, and Vietnamese pork sausage, distinguished by its fermented shrimp paste seasoning and deep annatto-red color.

A Vietnamese dry vermicelli bowl of cold rice noodles topped with stir-fried beef, fresh herbs, crushed peanuts and crisp shallots, dressed with nuoc cham.

A Hanoian dish of charcoal-grilled pork patties and belly served submerged in a warm, sweet-sour fish sauce broth, eaten by dipping separately-plated rice vermicelli and fresh herbs into the bowl.

A Vietnamese assembled bowl of room-temperature rice vermicelli topped with caramelized char-grilled lemongrass pork, a generous fresh herb platter, quick-pickled daikon and carrot, crushed roasted peanuts, and fried shallots, unified at the table by nước chấm poured over the entire bowl.

A Southern Vietnamese sweet-and-sour soup of tamarind-soured broth with fish, tomato, pineapple, and elephant ear stem, brightened with herbs and bean sprouts.

A specialty noodle dish of Hoi An, Vietnam, with thick chewy yellow noodles, sliced char siu-style pork, fresh greens, and crisp rice-cracker croutons in a small amount of savory broth.

A Hanoi specialty of turmeric- and galangal-marinated freshwater fish pan-fried tableside in a sizzling pan with masses of dill and spring onion.

A Southern Vietnamese plated meal built on broken-grain jasmine rice (the fragmented byproduct of milling) topped with the canonical trio of char-grilled lemongrass pork chop, shredded pork skin coated in toasted rice powder, and silky steamed egg-pork meatloaf, unified by scallion oil ladled over the rice and a sweet-sour-spicy fish-sauce dipping sauce served alongside.

Goi Cuon are fresh rice‑paper rolls filled with cooked shrimp, pork, vermicelli noodles, and fresh herbs, served with a hoisin‑peanut dipping sauce.

A Vietnamese salad of shredded unripe green papaya tossed with a fish-sauce, lime and chilli dressing and finished with herbs, peanuts and dried or fresh proteins.

A central-Vietnamese (Quảng Nam) noodle dish of wide turmeric-yellow rice noodles dressed with only a little intense broth, topped with shrimp, pork, peanuts, herbs and a toasted sesame rice cracker.

A Vietnamese dipping sauce and dressing built on a calibrated balance of fish sauce, fresh lime juice, sugar, garlic, and fresh chilli, unified by a small amount of water into a thin, bright, five-taste liquid.

A Vietnamese noodle soup built on a deeply aromatic, long-simmered broth (beef or chicken) poured over rice noodles and fresh herbs, with condiments served tableside to individualize each bowl.

A Vietnamese braise of pork belly and whole hard-boiled eggs simmered slowly in young coconut water and a fish-sauce caramel until the meat is tender and amber-glazed.