Do you think Vietnamese Pho is overrated? Holidays. Cooking slimming. Helpful advice. Hair.

I will start with the general characteristics of Vietnamese cuisine. As with many other Asian cuisines, the focus in Vietnamese cuisine is on balance. The balance manifests itself in the use of contrasting textures (soft and crispy) in a dish, the balance between the main flavors: sweet, bitter, salty, sour and burning, the color balance of the ingredients, the balance of spices and herbs. The balance even manifests itself in the harmonious use of heating and cooling elements according to the principles of Yin-Yang. Other peculiarities of Vietnamese cuisine are: freshness of food - dishes are mainly prepared quickly before serving and are not prepared for future use; widespread use of vegetables and fresh herbs; the popularity of dishes with broth.

Typical spices of Vietnamese cuisine: lemongrass, ginger, coriander (coriander), Thai basil, mint, lime, Thai chili. Fish sauce, shrimp paste, chili sauce and soy sauce are widely used.

The dishes of Vietnamese cuisine are usually not spicy, chilli pepper and chilli sauce are usually served separately as additional spices. A plate with fresh herbs is served with many dishes. In Vietnamese cafes and restaurants, it is usually customary to serve chilled green tea as a welcome drink (a welcome drink for which no money is taken) with all dishes and drinks ordered. White bread is very popular among Vietnamese as a rudiment of French colonization, but it is not common to serve it with soups.

Fish sauce (Nước mắm) and shrimp paste (mắm ruốc, mắm tép, mắm tôm) in Vietnamese cuisine

Fish sauce (Nước mắm) and shrimp paste (mắm ruốc, mắm tép, mắm tôm) are used in almost all dishes in Vietnamese cuisine. These are very specific spices based on fermented seafood. They are difficult to notice "with the eye" so they can be a problem for people with food allergies or vegetarians, but that doesn't mean you can put an end to Vietnamese cuisine. Due to the widespread prevalence of Buddhism among the Vietnamese, there is an entire layer of monastic cuisine that is not only vegetarian but also distinguishes itself as being purely vegan, meaning no animal products, including dairy products, eggs and animal fats, are used. In the menu of such cafes you will find the words: chicken (gà), beef (bò), fish (cá), shrimp (tôm), but here they mean their vegetarian substitutes. Identifying a cafe serving vegetarian Vietnamese cuisine is very easy from the inscription: Come on Chay(com) that transforms like a vegetarian meal. Such facilities are often found next to Buddhist temples.

In Vietnam, it's easy to get confused by the variety of exotic dishes. We will analyze the most popular and interesting dishes of Vietnamese cuisine that are worth trying.

A calling card of Vietnamese cuisine and probably one of the most famous Vietnamese dishes. In truth, Phở is the name of the flat rice noodles that Phở noodle soup is based on. Other dishes with this noodle also contain the word Phở, for example Phở xào bò (fried noodle fo with beef). But back to the soup. The pho noodle variant with broth is the most popular with both Vietnamese and visitors. The basis of the Fo soup is a strong broth with spices made from beef (Phở bò), chicken (Phở gà) or vegetables (Phở chay). Fragrant spicy broth, prepared in advance just before serving, dry noodles are scalded, chopped pieces of meat or tofu are added, vegetables are added and everything is poured with boiling broth. A plate of Fo is served with fresh herbs (usually basil), lime, chili peppers, bean sprouts, and sometimes sweet and sour thick sauce, which you have to add to the plate as you wish. Fo is eaten with chopsticks and a spoon. They cook pho in cafes and restaurants as well as outside in pots on charcoal. Simple street restaurants with small plastic chairs and tables are almost the same recognizable image of Vietnam as the Vietnamese triangular hat. It remains to be added that Fo is not the only noodle soup in Vietnamese cuisine. Each region has its own variety of soup. Among the most popular around the country: Bún bò Huế -spicy soup with round rice noodles (usually beef, but there are also vegetarian options), Mì Quảng - soup with thin yellow noodles, sausages and peanut powder.

The famous Vietnamese sandwich. It differs from plain bread with meat and makes it famous for several characteristics. First, the use of a large number of herbs and vegetables (cucumber, coriander, onions, pickled carrots, white radishes, spring onions, fresh chilli - the set may vary slightly) and, second, the use of one or more sauces (sweet chilli, soy) Third, white bread is lightly fried on charcoal before cooking the correct bunny. There are many variations of the main filler for Bany: smoked meat, pate, sausage and sausage, even canned sardines, processed cheese, or a combination thereof. Bathhouses are usually prepared by vendors in mobile street tents, although you can sometimes find them on the cafe menu. Bunny in Vietnamese cuisine is considered a snack, it is usually eaten between main meals without wrapping it in a newspaper :) Over time, we have gotten used to making our own banyami at home, using only the ingredients we like.

Rolls are rice paper rolls with different fillers. There are salad rolls (Gỏi cuốn), sometimes called "summer" or summer rolls, and fried crispy "spring rolls" (Nem rán or Chả giò - they are called differently in the south and north), which are known as spring rolls (spring rolls) Salad rolls are wrapped in moistened rice paper and served raw. Fresh herbs and vegetables, vermicelli, shrimp and meat are used for the filling. Vegetable salad roll options can usually be found in Cơm Chay's vegetarian cafes. Served rolls with dip. These rolls are quite large in contrast to the fried spring rolls. Two to four pieces are enough for one serving. Spring rolls are fried crispy and also served with sauce. They are much smaller than summer, the usual serving of four to six pieces. Spring roll filling can include meat, mushrooms, noodles, kohlrabi cabbage, and local root crops. Purely vegetable spring rolls can often be found in ordinary cafes. All rolls in Vietnamese cuisine are usually eaten as a starter in addition to the main course.

Bo Lalot - not as famous as the previous ones, but very popular with Vietnamese and newcomers to Vietnamese cuisine. This is a kind of starter cooked on charcoal. On the streets of Vietnam, you will regularly come across braziers with strange green buns. The dish is ground beef with spices, wrapped in the leaves of the plant, ground pepper and baked on charcoal. The main focus is on the light, burning, spicy taste of the Blattlotts: a little tobacco, a little lemon, a little pepper. We even met this dish in a vegetarian café (Quán cơm chay Bồ Đề, 62-64 Huỳnh Thúc Kháng, Nha Trang) and it has become one of my favorite Vietnamese snacks! Bo La Lalot is definitely a dish worth trying in Vietnam.

Ban Bao - a steamed bun made from yeast dough with various fillings. A dish of Chinese origin that is popular in China. Indeed, these are our cakes, just steamed. The classic bread roll filling in Vietnamese cuisine is pork and egg, but there are also vegetables and desserts.

Lẩu, or hot pot, is a dish of Mongolian-Chinese origin that is known throughout Asia. It is less interesting in taste than in the way it is served and consumed. A hot pot literally means "hot pot". When serving low in Vietnam, a burner is placed in the center of the table on which a saucepan of boiling broth is placed. The broth is cooked in advance, but in addition, various additives are served that can be thrown into the boiling broth and cooked directly on the table. Additives can be cuts of meat, mushrooms, seafood, vegetables and greens. The dish is also served with sticky rice noodles, which do not need to be cooked, but put in a plate and pour the broth from a hot saucepan or just bite something with fillers. Low is a dish for the company, quite difficult to face together. For the Vietnamese, one of their favorite ways to spend time with family or friends and celebrate an important event is lẩu.

Bantyung, Bantyung is a sticky rice roll cooked in banana leaves filled with mung beans, pepper, salt, and pork. It's a pillar of Vietnamese cuisine, although outside of Vietnam it's not as famous as pho soup. Bantyung is a traditional Vietnamese New Year's (Bánh tét) dish, but it can also be used at other times of the year. There are vegetarian and sweet Banh Chung rolls. Cooking traditional bantyung is a tedious and tedious process. Cooking takes 10-12 hours, roughly the same amount of preparatory preparation. In addition to Bantyung, similar dishes from Vietnamese cuisine are often found in banana leaves, the basis of which is sticky rice (small rolls with fillings, sweets).

Bánh xèo (Ban seo, Banh xeo)

Seo Banya is an oil-fried rice flour pancake with prawns, onions and sometimes mushrooms. Served with lettuce, bean sprouts, herbs and dipping sauce.

Cơm Đĩa (Com dia, Com dia)

The daily food of most Vietnamese is Cơm Đĩa, which literally means "rice platter". This dish is worth a try if you want to understand what Vietnamese people eat in daily life for breakfast, lunch and dinner besides pho and other soups. The basis of Cơm Đĩa is cooked rice on which many different toppings are placed. Usually this is three or four kinds of vegetables and different kinds of meat (in the vegetarian version soy and mushrooms). Often, cafes are organized according to the type of dining room, so everyone can choose fillers according to their preferences. It is also common to serve a plate of warm broth on a plate of cơm Đĩa. In Vietnamese cuisine there are a number of dishes that are similar to Com Dia, for example: Cấm tấm (rice with different types of pork and vegetables), Cơm gà (rice with chicken), Cơm vịt (rice with duck).

Drink, pudding, sweet soup - it is difficult to find the exact definition of Che Vietnamese dessert. Chè can contain beans, jelly, fruits, lotus seeds, sesame, coconut flakes, tapioca, rice, taro, corn, etc., flavored with sweet coconut cream or sweet syrup. Che is mostly eaten cold from a glass or plastic jar. Sometimes Che can be served as soup in plates with a spoon.

Sinh tố - Vietnamese version of smoothie. Thick and sweet fruit drink whipped with ice. In addition to fresh fruit and ice cream, Sinh tố can also add yogurt, condensed milk, sweet syrup, or everything together. A good Sinh tố has the texture of a gently melting sorbet and a pronounced fruity taste.

Last but not least, Cà phê, the famous Vietnamese coffee. If you have coffee you should definitely give it a try. Vietnam is the second largest coffee producer in the world after Brazil, although Robusta makes up the majority of coffee beans. The Vietnamese prefer a very dark roast, which makes the coffee quite bitter. But Vietnamese coffee is less a grain than a way of making it. For brewing Vietnamese coffee with filter filters (phin cà phê) installed on a cup. Sometimes coffee is brewed in advance (especially if it is served with ice), in such cases a cup or glass is served immediately without a filter.

The second characteristic of Vietnamese coffee as a drink is that it is always sweet. Sweetness is used to offset the strong bitterness of the coffee, which is very good: coffee with condensed milk gets chocolate and waffle notes, as well as black cognac notes. If you want unsweetened coffee, say so in advance as sugar is always added. It should also be noted that "coffee with milk" in Vietnam usually means condensed milk. If you want normal milk, you have to say “fresh milk” (fresh milk, fresh milk). Vietnamese coffee with green tea is served and tea is poured without restrictions. Confiscation of coffee is not a common practice in Vietnam, so coffeehouses usually do not have food or desserts.

Types of Vietnamese coffee

The most popular Vietnamese coffees: Cà phê sữa (ka fe sua) - hot coffee with condensed milk, Cà phê (ka fe) - hot black coffee with sugar, Cà phê đá (ka fe da) - black coffee with sugar and ice; Ice can be served separately to put in a glass yourself, or coffee can be mixed with ice in a shaker, creating a dense coffee foam. Cà phê sữa đá (ka fe sua da) - coffee with ice and condensed milk, can also be mixed in a shaker or served separately with ice.

Delicious adventures in Vietnam!

Vietnamese cuisine is unique: it is full of exotic foods, combines the culinary trends of different countries and today strengthens its position on the banks of the Neva.

Recently, a new institution was opened in St. Petersburg - Pho'n'Roll, the second under this brand.

Doan Van Quang, CEO of Pho'n'Roll, told us about the intricacies of Vietnamese cuisine and its "acclimatization" in Russia.

Pho'n'Roll CEO - Doan Van Quang

Kuang, I know that the cuisine is different in different regions of Vietnam. What is the difference?

Indeed, due to the length of its borders and coastline, Vietnam is divided into three regions: North with a center in Hanoi City, South (Ho Chi Minh City) and Central (Hue). Their cuisine is different due to the climatic characteristics and the influence of neighboring countries.

Nordic cuisine is the most traditional. Here appeared the most famous Vietnamese dish - soup "fo".

In the north, they strictly monitor the balance of the “five flavors”: salty, sour, spicy, sweet and bitter. Thanks to this principle, Vietnamese dishes cannot be called too spicy or too salty: their taste is harmonious.

The influence of neighboring Thailand can be felt in the southern region. In the south they like to cook sweet and sour dishes.

In general, Vietnamese and Thai cuisines are very similar: in both countries they like fried rice and noodles, and they also use a large number of seafood and fresh vegetables.

The city of Hue in central Vietnam used to be the capital of the royal family. In this region, the cuisine is the most diverse and unusual.

Finally, gourmet dishes were prepared for the monarchs and decorated accordingly. The tradition of aesthetic design of dishes originated in Japan, although it is not that important to Vietnamese cuisine in general.

You mentioned the balance of the “five flavors”, and what else is characteristic of Vietnamese cuisine?

We prepare many dishes from fresh vegetables and fruits. When frying, we use less oil than the Chinese, so our dishes are not as fatty.

Due to the proximity to the seas in Vietnam, they eat more seafood than meat: an average of 200-300 grams of meat per kilogram of seafood.

We use spices and herbs, but not as actively as in China. The Chinese add many different spices to dishes. We use ginger, garlic, chilli, black pepper, red onion, dill.

Another feature of Vietnamese cuisine - fish sauce "nam mom" and fish paste. True, now we're trying to use them in smaller amounts because of the specific smell.

Cooking sweet dishes in Vietnam is unpopular because we grow a lot of sweet fruits: papaya, mango, durian.The most famous dessert is a sweet bean, sticky rice, and fruit pudding called te.

Of the drinks, green tea, which grows in Vietnam, as well as coffee and herbal drinks are in demand.

I've heard that the principle of "Yin and Yang" is used in Vietnamese cuisine. What does he mean

We have adopted some of the basics of culinary philosophy from Chinese cuisine, and one of those principles is to maintain a balance between yin and yang. In other words, this is a harmonious combination of seemingly incompatible ingredients.

The energies “Yin” and “Yang” are expressed in taste: the cold female “Yin” is responsible for the sour, sweet, pungent taste, and the hot male “Yin” is responsible for the salty and bitter taste.

For example, ginger - a hot product with energy "yang" goes well with fish, which is characterized by cold energy "yin".

You said neighboring countries had influenced Vietnamese cuisine. And what did the cuisine of European countries bring?

Vietnam was a closed country until the middle of the 19th century, when it became a French colony. French chefs have had a major impact on our cuisine.

For example, they took a traditional recipe for pho soup and started cooking it on a classic French broth that had been boiled for a long time. Beef bones for boiling for eight (!) Hours are cooked, which is atypical for Vietnamese cuisine, as we usually cook very quickly.

From France, the Vietnamese adopted a recipe for a sandwich known in Vietnam as "Ban Mi". For its preparation, a baguette with different fillings is used: ham, chicken, fish sauce, pickled salads.

Before the French in Vietnam basically had no bread, it was replaced by cakes and noodles. In addition to the baguette, the French showed us ice cream, coffee with milk.

What dishes are popular in Vietnam today?

The basis of our cuisine is rice. It can be boiled or fried with vegetables in the form of a warm salad with beef or pork.

Of course, every day we eat hot beef noodle soup, bread rolls rice vermicelli with meat, stupid rice flour pancakes filled with vegetables and glass noodles, deep-fried.

In general, the cuisine in the cities and villages of Vietnam is not much different. The only difference is that in the villages they cook from local products and in the city they have to buy some products like the same meat.

What kind of Vietnamese dishes can you call street food?

Street food is an international concept, but it's not typical of Vietnam. Rather, it is our traditional food that is simply sold on the street near a house.

In Vietnam, it is common to cook a lot: every family has their own garden where rice and vegetables are grown. Some of the cooked ones can be sold near the house - this is what street food looks like like Vietnamese.

Basically these are bani sandwiches, spring rolls, silly pancakes, banana roti (crepes), soup fo, cakes filled with peas and sugar, fried prawns and other dishes.

Are there dishes for vegetarians?

With the exception of Buddhist monks, there are practically no vegetarians in Vietnam. This is why there is no special vegetarian menu in our kitchen.

But we grow a lot of vegetables and fruits, herbs - dishes made from them are suitable for vegetarians. Warm salads, cakes, crepes, vegetable spring rolls ... Tofu dishes made from bean curd are particularly popular with vegetarians.

Is it difficult to get a real Vietnamese taste while cooking in Russia?

I specifically visited various cafes in St. Petersburg that have Vietnamese cuisine on their menu and was disappointed. Many of them do not match the way they cook at home. In order to preserve the traditional Vietnamese taste for the position of the brand chef at Pho'n'Roll, I invited Hee Le Nguyen.

Brand chef Pho'n'Roll Hee Le Nguyen

He came to Russia from Ho Chi Minh City last November. For the menu, we selected dishes that are popular in our country - for, stupid, noodles - we prepare them without adapting to the Russians.

In other dishes, however, we add fewer spices and fish sauce - that's all the difference.

We also try to make maximum use of local products - vegetables, meat. But the sauces, shiitake and noodles are of course brought from Vietnam.

Thank you for the interview!

FO soup recipe for four people


Beef bones - 1 kg

Beef - 400 grams

Anise - 10 grams

Cardamom - 20 grams

Mustard - 20 grams

Ginger root - 100 grams

Red onion - 50 grams

Fo rice noodles - 400 grams

Chives - a couple of feathers

Black pepper to taste

Lemon or lime to taste

Fish sauce to taste

Mint to taste


Soak the beef bones in cold salted water for two hours, then cook in a deep saucepan for fifteen minutes. We take the meat out of the pan and look - if it smells, the meat needs to be cooked for another 15 minutes.

Add grated root ginger, chopped red onion (but you can also use onions), anise, cardamom, and mustard. If the bones are high in fat, add more ginger.

Cook the bones with spices for eight hours. Add salt and fish sauce, coriander root. Then we cook the broth for another hour along with sliced ​​beef.

Boil the pasta in boiling water for five minutes.

In a deep bowl we put pasta, broth, beef, finely chopped vegetables: spring onions, mint.

Add black pepper, lemon juice, or lemon wedges. Fill the broth.

Our photo soup is ready!

Vietnamese cuisine is a collection of all known world traditions: Indian, Japanese, Chinese and so on. Even so, it remains unique and completely different from the others.

When you visit local restaurants you will be surprised by the wide variety of dishes and the good prices. A great advantage of Vietnamese cuisine is low, affordable prices with good quality dishes. Vietnamese cuisine has recently been recognized as the cheapest in the world, not because it is poorly prepared there, but because all the products used to prepare the dishes are mainly grown in the country and are practically free.

Basically fish dishes predominate, but also many dishes made from commercially available meats. So there is a wide range to choose from. The Vietnamese are quite unpretentious in food and, in addition to the standard ingredients in the diet, often use snakes, rats, turtles and marine reptiles. Only a few restaurants offer ostrich, snake or even dog menus. And they'll cost very little. Vacationers have a stereotype that the Vietnamese just love to eat insects, but this is nowhere near the case. So if you want to try different mosquitos, then you are definitely not in Vietnam, but in Thailand or Cambodia.

According to all traditions, every meal is viewed as a collective activity. So at lunch you shouldn't be surprised to find yourself brought to a huge dish with numerous plates of food on it. According to the rules, everyone eats chopsticks from practically the same plate. However, if you have come to an expensive restaurant, this rule does not apply to tourists and you will be served food according to established European traditions.

Compared to neighboring Asian countries, the local dishes are not very spicy and therefore absolutely every tourist will like it. However, you shouldn't finish eating on the first day of your stay in Vietnam, as the national dishes are not very similar to our usual home cooking. Therefore, caution should be exercised in choosing and using certain dishes in the early days. Vietnamese are very prudent, so some restaurants also serve European cuisine. A lot of Russian cuisine has been found in recent years.

As in other Asian countries, rice is the basis for most dishes. There are dozens of varieties of this grain here: brown, red, sticky, and so on. Such a strain is by no means surprising, given that Vietnam ranks second in rice cultivation. No Vietnamese can do without a handful of fragrant products every day.

Rice noodles are in the ranking of national dishes after rice. Egg Egg is also found, but much less often. Noodles are prepared in many different ways, so they can be thin or thick. The world-famous pho soup cannot do without it. In addition, it will simply be fried with vegetables and it will turn out to be a delicious dish.

Then comes the seafood, the choices of which are endless, from mundane prawns to snails and octopus. Vietnamese love meat too: pork, chicken and even dog meat.

The residents practically do not eat any dairy products. Therefore, you can buy them only in large supermarkets at prices practically no different from Russian ones. Surprisingly, the Vietnamese are very fond of tofu cheese and often add it to various dishes.

How can you do without everyone's favorite vegetables and herbs? During the cooking process, they are added to almost every dish. The set is standard: potatoes, peppers, onions, carrots and so on. Vietnamese cuisine owes its originality to herbs: lemongrass, mint. Ginger, soy and fish sauce, garlic and onions are very fond of spices.

What to try from Vietnamese cuisine:


This is the most famous and popular dish of all Vietnamese. It's a soup made with different types of meat, rice noodles, and sprouted wheat. Most often this dish is eaten for breakfast, but tourists do not particularly adhere to this rule and order it in the restaurant, both for lunch and dinner. The method of preparation does not know any special traditions, but the result is incredibly tasty. However, practice has shown that not all tourists appreciate the taste of pho soup.


This is a very thick congee made with small pieces of cooked chicken or other meat. Rice is mixed with water and cooked until the grain is completely cooked. After adding it to the fish sauce and grass, schisandra. Hot porridge is served. By the way, it is very useful to use for indigestion.


This is the Vietnamese favorite dish that is easy to prepare for. It's easy to spot Chinese roots in it, but it has been made in Vietnam for many centuries. It stands for fried vegetables and funkose wrapped in rice pancakes. After all the manipulations, the finished roll is placed in deep fat and fried to the crust. There is also an option for vegetarians called Fresh Roll. The main difference is that this dish is not fried. Soy or fish sauce happens to be served as a sauce.


These are common homemade rice noodles. They make it out of rice flour and roll up thin buns called con buns. There are many ways to prepare it, each with a completely different taste. Basically, rolls are cooked with beef and snails.

Bath com

Favorite Vietnamese dessert, found literally anywhere. The bath com is tiny sticky rice buns that are sprinkled with coconut flakes. Banana leaves are the decoration.

Where and what can I eat?

There can be no questions about where to eat in Vietnam as there are numerous restaurants at every turn. And you can choose a place that suits every taste and size of wallet. The minimum price starts from 80 rubles per person. To drink beer and eat some hearty dishes, you will have to pay about 159 rubles. Cheap, right? In addition, the price will increase depending on the class of the facility. It is worth remembering that food prices are much higher in the resorts and it is understandable why.

Seafood is always more expensive than meat. If you've seen the same price for seafood and meat, you know that all you will find in a seafood dish is a fishy smell and tails. In non-tourism-related areas, cafes are designed with local residents in mind, so prices are lower and portions are huge. The only downside is that the range is not that great. "Cooking classes" are very popular with tourists, where you can learn how to prepare national Vietnamese dishes for a fee.

Vietnam has many themed restaurants, such as snake restaurants. Here you are offered a whole show in which the entire process of preparing about ten snake dishes is shown before our eyes. This pleasure will cost a lot, but the sight is very entertaining.

You can try their cold-blooded dishes in a normal restaurant for a low price, but instead of snake meat, they only pickle skins.

In some provinces, rats are considered a favorite dish. This love made the city of Chaudok famous. However, do not hope that you will be served an eviscerated rat in a restaurant. There aren't many such places and you will have to look for an institution where the menu has a dish of these terrible animals.

Buying groceries in supermarkets is not worthwhile. The prices there are sky high. This is due to the fact that there aren't a lot of big stores in the country. For example, there are no stores in Hayon with the usual shelves and price tags. Every sales area is a room full of goods without price tags or other labels. Don't think sellers absolutely know all prices.

Basically, the cost is determined by the person who came to the store: more expensive for tourists and cheaper for locals. The cost of milk and breakfast cereals is much higher than in Russia. Although, most likely, such a jump is associated with a large number of tourists, because no one else uses similar products.

If you want to eat something quick, the best option is the bread with various additives, prepared right in front of the buyer. It costs about 13 rubles.


The country is famous for its abundance of exotic fruits. These are bananas, coconuts, durian, guava, sapotilla, lychee, pineapple and so on. You can buy them absolutely anywhere, and the prices don't bite at all. The only thing about large markets is that the cost of fruit is overestimated due to tourists. Hence, it is best to get them from street vendors. Everything exotic is sold in its entirety and, like in Thailand, not refined.


Every shop and café has a wide variety of alcoholic beverages, from beer to fine wines. There are also various non-alcoholic drinks. In Vietnam, they produce delicious local wine. Wine products are famous for Dalat, where drinks are made for export. A bottle of wine costs about 115 rubles, and in tourist cities the price will increase significantly.

Beer is cheap and costs about 20 rubles for 0.33 liters. Regarding this product, it is quite cheap even in tourist places, it is associated with great demand. Before leaving home, be sure to buy a bottle of whiskey with a snake or other reptile. But you should check the prices carefully as they can be much higher in the market than in a gift shop.

Problems with the export of alcohol will not arise if you pack it carefully in your luggage. You can drink such a whiskey and add alcohol to the bottles after drinking some desperate other.

Among non-alcoholic beverages, necks and fresh juices made from exotic fruits grown directly in Vietnam are popular. In a restaurant, a glass of freshly squeezed drink costs about 50 rubles. Everyone is strongly advised to try sugar cane syrup, which costs only 9 rubles. And they do it in front of your eyes from fresh stems with the addition of lime juice.

Vietnam is best known for tea, which is mainly grown in Dalat. The locals only drink green tea themselves, but they also produce black tea. The most famous brand is Oolong, which has a number of useful properties. He stands an order of magnitude higher than his brothers.

It is worth trying the so-called artichoke tea. It can either be in the form of dried leaves or in the form of a resin, which then dissolves in hot water.

You cannot do without delicious coffee that is in no way inferior to the world-famous manufacturers. The Vietnamese have their own cooking method that doesn't involve cooking.You just fill it with water and add sugar and condensed milk. You can drink this divine drink in any restaurant or cafe for only 47 rubles. It is best to buy dry coffee at the Dalat market, where about 150 rubles will be taken from you for packing 0.5 kilograms, but nobody forbade trading. The most important thing is that you shouldn't drink coffee in the main tourist centers as the price will definitely be overrated there.

Vietnam has very low prices for carbonated mineral water. A small bottle of cola in the store will cost no more than 13 rubles. But you should definitely buy natural drinks made from vegetables and fruits grown in local fields. And you may come across a fruit drink that you have never tried or heard of before. It is highly recommended to take bottled water with sealed lids in supermarkets as there was a case where a man picked up empty bottles on the street and went home with them and after a while traded the same container that was just ordinary Wastewater was filled.

Remarkable Vietnamese cuisinethat I tried in Phan Thiet. Of course, you can try any city in Vietnam, but today I'm writing about Phan Thiet neighborhood, it's Mui Ne.

over vietnam cuisine reviews First of all, it should be noted that it is known for its cheapness and a large amount of seafood. Perhaps this is why a tourist distinguished by gastronomic delicacies travels to Vietnam. In Vietnam, it is worth noting French cuisine, for example, shallots are used in local dishes. This onion was brought to Vietnam from France. The French also made the Vietnamese enthusiastic about coffee. In the morning every inhabitant of the country begins with him. Vietnamese cuisine is based on the use of fish, pork and chicken. The main side dishes are rice, pasta and vegetables. Rice paper rolls "Nem Zan", "Nem Saigon" (in the north of the country) and "Tyazo" (in the south) are very popular in Vietnamese cuisine. Among the local exotic species, it is worth trying the “nam mom” fish sauce that the Vietnamese add to all vegetable dishes instead of salt. Many dishes are also served with lemongrass.

Vietnamese Cuisine - National Cuisine of Vietnam

Of course, when you come to Vietnam you have to try Vietnamese cuisine, and many come prepared after reading the Vietnamese cuisine reviews. At first glance, it all seems very useful as the country doesn't specifically use refrigerators for storing frozen seafood, everything is literally made from fresh catch.

Vietnamese cuisine is part of the oriental cuisine in which Chinese, Thai and Khmer cuisine are interwoven. Vietnamese cuisine is based on the use of raw vegetables and fresh seafood or meat. But this is only for tourists. The locals eat their Vietnamese cuisine - rice and noodles cooked on the innards, they get a dirty gray broth in which they put a lot of grass. Such a menu always applies in all establishments where locals sit. Seafood and meat are considered expensive. And spicy is used in Vietnamese cuisine for disinfection so as not to poison food.

Ban Mi

However, an ordinary Vietnamese's morning doesn't start with lobsters and octopus. Such restaurants are everywhere in Ho Chi Minh City. Before work, the Vietnamese often eat sandwiches regularly - Ban Mi. Cost - dong 60,000 (at least for tourists). How much the locals will pay for this pleasure can only be guessed at.

Ban Mi is a popular baguette with a meat and vegetable filling that is sold on every corner of town. They are very satisfying and have a very interesting taste. Many tourists buy them on the way to the beach. So try as soon as you see the tray of Ban Mi on it.

Sidewalk cafes usually offer traditional Vietnamese cuisine:

Soup Fo

Soup Pho is a national dish of Vietnamese cuisine. The soup is prepared on beef broth with spices with the addition of meat and rice noodles. Be sure to try the pho soup in Vietnam.

Vietnamese spring roll in rice paper

There is a version that the recipe for rolls comes from China. But the Vietnamese were able to customize this recipe in their own way, which may have become one of the country's calling cards. However, the recipe itself is simple: pineapple, carrots, cucumber, vegetables, pasta, and boiled meat or seafood are cut into strips, which is why they are folded into rice paper. Voila la, the starter is ready.) And very tasty!

Fried spring roll

Another popular Vietnamese dish is the fried spring roll. Take the same bun and deep fry it. It turns out to be a crispy and light snack. There is always a sweet and sour sauce.

Seafood in Vietnam is caught in large quantities and actively used for food.

My review of Vietnamese cuisine

What costs a decent amount in Russia will cost Vietnam quite cheaply. For example, Vietnamese cuisine - grilled squid in a hot sauce or smoked eel. The average price depends on the level of the restaurant and the size of the plate, but usually does not exceed $ 3 to $ 9. Before the 2014 crisis, it was super cheap. Now it's already more expensive, but still cheaper than in Russia.

Now there is no particular price difference in Moscow. But even for that kind of money in Moscow, where will you get freshly caught shrimp, oysters or carp? Therefore, you have no question about Vietnamese cuisine, what to try. Try everything as long as you can!

In Vietnamese cuisine restaurants, everyone is sure to smile at you and call you to visit their restaurant, although all restaurants in the resort area in Vietnam are the same in appearance and the recipes are no different from each other. How it is prepared is sometimes better not to see.

As we were walking around the town of Phan Thiet, we were very actively invited to Vietnamese restaurants near the boardwalk and we decided to stay in one of them and try Vietnamese cuisine again. What was our surprise when they brought us a menu with no prices and when we asked they gave very decent quantities. At the same time, there were many Vietnamese in the institution, and they rarely go to expensive restaurants and eat their local Vietnamese cuisine at a cost of $ 100-200 per month. Since we didn't calm down, we spoke to a Vietnamese woman in a restaurant and asked her how much she had paid for all of these dishes. First the girl called some prices, then she asked the waiter and he called others, 2-3 times more expensive.

Hence the conclusion - prices in restaurants for tourists and locals in Vietnam are different. And that's sad.

Did you see somewhere in Russia that there were different prices for foreigners? I personally don't. And I do not support such institutions.

Vietnamese cuisine in Phan Thiet, Mui Ne

For the seafood lovers in Phan Thiet, Mui Ne has an interesting place called Bo Ke with a huge number of Vietnamese outdoor restaurants, about a kilometer in length. From 6 p.m. this street is very busy and full of tourists. There are many Russians among the visitors, so every restaurant has a menu counter and there is a Russian menu everywhere. And the whole street is full of Russian signs and names, be it the "Travel Agency in Dima", the "Madame Anya" shop, etc.

On Bo Ke Street, you can try both European and Vietnamese dishes made with seafood of your choice. Typically these are scallops, clams, frogs, octopuses, squids, shrimp, lobsters, squids, snakes, turtles, sharks, ostriches, crocodiles, vegetables and vegetables. Everything is tasty and fresh, seafood is most often alive and in aquariums.

Vietnamese dishes are served with different sauces, sweet, spicy and sour. Of course, you can also try traditional Vietnamese dishes here - pho soup, lao soup, nam roll, spring roll.

If you dare, you can order a cobra, the food of the Vietnamese emperors. For tourists, it's a treat, with an average cost of $ 100 (Vietnamese monthly wage). At the same time, a real show from the court is arranged in which the main character is you. In this show, a ticket is free for all visitors to the Vietnamese cuisine restaurant as they automatically become spectators. Two Vietnamese go on stage with a bag of live cobras. The sight is no longer for the faint of heart. You can even hear the hiss of cobras. One of the Vietnamese takes out a cobra, the second cuts its belly. Then he takes the heart and stomach out of the cobra and puts them in a glass. Another Vietnamese presses the blood of a cobra into a glass and offers you to try it. When you drink blood, other people visiting the restaurant will start applauding you. And the Vietnamese themselves are staring at you with all the process. Then the Vietnamese carry away the cobra and use it to prepare dishes of Vietnamese cuisine - a soup made from cobra skin and roast its meat.

If desired, you can order a crocodile, here its meat is very common.

The spicy and exotic cuisine of Vietnam cannot keep up with the gastronomic basics of neighboring countries. It borrowed a lot from the cuisine of China, India and France. Visiting small authentic cafes or restaurants in Vietnam becomes a real adventure for tourists who appreciate a wide variety of flavors and tastes.

Features of Vietnamese cuisine

In Vietnamese cuisine, the main criterion is balance, which is most often manifested in the use of two or more contrasting textures (crispy and soft) in one dish. The balance between the main tastes: bitter and sweet, sour, salty and burning, the color of the ingredients, herbs and spices and also with the harmonious use of cooling and warming ingredients according to the principles of Yin-Yang.

Features of the cuisine of Vietnam are:

  • freshness of food - dishes are usually prepared before serving and are not prepared for future use.
  • the use of a large number of fresh herbs and vegetables;
  • the popularity of dishes with broth.

Serving a variety of sauces is desirable: separately from the prepared dish to add or dip. The most common spices in Vietnam:

  • ginger
  • lemongrass;
  • coriander (coriander);
  • mint;
  • Thai basil
  • thai chilli;
  • lime.

Widely used fish sauce, chili sauce, soy sauce, shrimp paste. Non-spicy food in Vietnam, chilli sauce or chilli pepper are usually served separately as additional spices. Regardless of the dish you order, you will inevitably be served a plate of fresh herbs.

Fish sauce and shrimp paste

These products are used in almost all Vietnamese dishes. The spices are very specific and based on fermented seafood. It is almost impossible to determine them “with the eye”. As a result, eating in Vietnam often becomes a problem for vegetarians or people with food allergies. However, this does not mean that you have to give up Vietnamese cuisine entirely.

Due to the fact that Buddhism is widespread among the Vietnamese, there is a special layer of monastic cuisine in the country that is not only considered vegetarian, but describes itself as purely vegan. In other words, no animal products are used, including dairy products, eggs and animal fats. In the menu of some Vietnamese cafes you can find the words: beef, chicken, shrimp and fish. In most cases, however, they are vegetarian substitutes for these products.

You can easily tell that you have entered a vegetarian cafe by using the inscription “Kom ty” which translates as “vegetarian food”. Often such facilities are located next to Buddhist temples.

First courses

What to try in Vietnam We'll tell you about a lot of dishes, but let's start with soups, which are quite common in Vietnamese cuisine. You can choose them for all tastes. However, it is worth noting that the recognized leader in this category is the world famous Vietnamese pho soup, a kind of hallmark of Vietnamese cuisine.

In fact, pho is flat rice noodles on the basis of which a Vietnamese soup is made. There are other dishes with such noodles whose name includes the word "fo". For example fried with beef noodles fo.

But we were a little distracted. Let's get back to the Vietnamese pho soup. It is very popular not only with locals but also with tourists who come to the country. The basis of the soup is beef with spices, chicken or vegetables. Before serving, a fragrant, spicy broth is prepared, dry noodles are scalded, finely chopped tofu or pieces of meat and vegetables are added. All ingredients are poured into boiling broth.

Are you interested in what to try in Vietnam? Well, of course for soup that you serve with fresh herbs (mainly basil), chili peppers, limes, bean sprouts and a thick sweet and sour sauce that you should add to your plate as you wish. They eat the spoon and chopsticks.

It is interesting that this dish is cooked on coals not only in restaurants and cafes, but also on the street. Granted, this isn't the only noodle soup in Vietnamese cuisine. Almost every region has its own types of soup. Among those popular across the country: Bún bò Huế - usually made entirely of beef broth with round rice noodles, Mì Quảng - soup made with sausages, thin yellow noodles, and peanut powder.


This is not to say that Vietnamese cuisine is rich in salads. What can you try from this category of dishes? For example, from the inflorescences of bananas, sprouted soybeans, with the addition of mint, basil. Many people like a salad with fresh vegetables, a lotus stalk, and rice bread. Seafood lovers will appreciate the grilled clam salad with mint and rice paper.


What can you try with starters in Vietnam? We recommend rice rolls - fried, crispy and steamed. Chances are you'll like egg and wheat seafood pancakes, although the filling can be very varied. Another interesting starter is grilled rice bread, which is served with various sauces and rice pudding with peanuts.

Goy Kuon

This dish can be compared with special modeling dumplings. It came to Vietnam from China. Unlike the Chinese dish, the Vietnamese dish has a different filling and is not cooked in a pan, but steamed. In Vietnamese cuisine, the shape is also different - instead of traditional "onions" they are made in the form of rolls.

Goy Kunov's filling can be different - from vegetables to pork to seafood. Made from rice flour, the dough is low in calories and very tender. For this reason, even with the “heaviest” filling, this dish will not become a burden for sensitive stomachs.

Exotic dishes

Probably this section will only be of interest for gastronomic extreme cases, and yet we cannot ignore it. Dog dishes are the hallmark of local cuisine. Cages with live animals in restaurants and cafes, as well as smoked dog carcasses, give Europeans a real shock. For Vietnamese people, this is a widespread event.

According to statistics, almost three million dogs are eaten in Vietnam in just one year. Their meat is very fatty and is reminiscent of pork in texture and taste. Fillet pieces are steamed and served with shrimp paste and lemon or rice vinegar.

Ribs and neck are pre-marinated in soy sauce and then grilled. Dog Fillet Sausages - Doi Cho are also popular. As you can see, Vietnamese cuisine is very peculiar. What you can try from the dishes described is up to you.

Traditionally, many consider rats to be insignificant rodents, but this does not apply to the Vietnamese. Rat meat is a delicacy for them. It's very juicy, light pink. The taste and texture are a bit like rabbit meat.Rat carcasses are cooked according to various recipes, but more often they are baked or grilled in ovens. Serve a dish with chili pepper and sweet and sour sauce.

Vietnamese chefs offer gourmet dishes from bats. The rather unpleasant smell of the meat of these animals makes cooks soak it in herbs and spices for a long time and then grill it. The dish serves a lot of vegetables, a side dish of rice, chili peppers and garlic. Nowadays, ostrich meat dishes are very popular in many restaurants around the world. Vietnam did not step aside.

Many tourists are not very impressed. In taste, it's a bit like beef: ordinary steaks that can have different degrees of hardness.

Cobra dishes

Snake meat is very popular in Vietnamese cuisine. It is considered healing, many are even convinced that the dishes prepared from it are not only very tasty, but also very healthy. Cooking a snake is an interesting ritual. First, the cobra's head is cut off, after which the blood is expressed, which is poured into a bottle of rice vodka. Then they take out a heart, which continues to beat for about half an hour, and the carcass is carried to the kitchen, where they continue processing.

While the guest of the restaurant is waiting for his order, he is offered to drink vodka with blood and eat a snake with a raw heart, which should be swallowed whole. For some time now you can feel it beating inside. A very strange ritual for a European, but the Vietnamese believe that it has beneficial effects on people and gives them longevity and peace.


I have to say that the Vietnamese have a sweet tooth. What to try at the end of dinner in Vietnam Many tourists believe that the most delicious Vietnamese dessert is to sprinkle small pieces of fruit with rice and then bake them on charcoal, gradually adding coconut milk. Serve with chopped peanuts. This delicacy is not only served in the café - it is extremely popular with the Vietnamese as street food.

The desserts of Vietnamese cuisine are very diverse. Ban Kam is no less delicious - balls of orange, sesame and golden rice. Visit the local bakery, which offers a wide range of rolls and croissants. I would like to mention sweets above all, but not chocolate, but natural products: coconut, ginger, sesame, peanuts and bananas.


This dessert is difficult to classify: pudding, drink, sweet soup. It can contain jelly and beans, lotus seeds and fruits, coconut and sesame seeds, rice and tapioca, corn, and taro. All ingredients are flavored with sweet or syrup. Most often the dessert is eaten cold from a plastic or glass bowl. Sometimes Che is served in plates like soup.


The most unusual drink in Vietnam is egg coffee. It is made from sugar, egg yolks, and condensed milk. The Vietnamese claim that the egg in this recipe is necessary to achieve a delicate texture and mild taste. The drink is actually obtained with a light foam on top and airy.

When it gets particularly hot, locals and visitors alike prefer other Vietnamese drinks. Juicy fruit smoothies and necks have hundreds of variations. For strong drinks, we recommend trying excellent balms that are infused on medicinal herbs. In addition, good wine is made in Vietnam. The leader is the city of Dalat.

Cà phê

If you are a fan of coffee, be sure to try a Vietnamese drink. After Brazil, this country is the second largest in the world in terms of coffee production, although the bulk of the beans are robusta. In Vietnam they like a very dark roast, which gives the coffee a bitter aftertaste. However, the taste of Vietnamese coffee depends less on the beans than on how they are prepared.

To brew this drink, drop filters are used, which are installed directly on the mug. Sometimes the coffee needs to be brewed in advance, especially if it is to be served with ice. In this case, the glass or mug is served without a filter.

Always served sweet. This is done to compensate for the excessive bitterness of the drink. If you're still wondering what to try in Vietnam, have a cup of coffee with condensed milk - you'll appreciate the waffle and chocolate notes in the drink. If you prefer unsweetened coffee you need to tell the waiter in advance. Also remember that “coffee with milk” in Vietnam means condensed milk. If you want to order regular milk you have to say fresh milk. Vietnamese coffee is served with green tea, which is poured without restrictions.