Have you ever dreamed of travelling to Vietnam through its flavours?

1. Pho

Influenced by Chinese noodle soups, the northern-style pho is defined by a clear broth that focuses on its beef flavour using a combination of five spices: star anise, cardamom, cinnamon, ginger and pepper. The southern style adds cloves and features a sweeter broth (with the option of a fattier version) and is typically served with herbs.

Another signature southern accompaniment is hoisin sauce and a chilli sauce similar to sriracha.

2. Bun Cha

One of Hanoi’s most loved dishes, bun cha thrives on the balance between caramelised grilled meats and a light, slightly sour dipping sauce that absorbs the smoky flavours to become a richly flavoured broth.

Traditional Hanoi bun cha was grilled using bamboo skewers; the meat would be sandwiched between a split bamboo stick, adding a subtle flavour to it.

3. Cha ca Ha Noi

Where most Vietnamese cha dishes use minced fish or meat, chunks of bagridae fish are chosen here for their firm texture. But it’s the cooking method that makes this special: the fish is first grilled over charcoal, then refried with onion and dill at the centre of the table, like a hotpot.

4. Com Tam

Mekong Delta farmers would eat the leftovers from the grain harvest out of necessity so they could sell their whole grains. Today, com tam (broken rice) uses these same broken grains but has evolved into a lunch staple where everything comes on one plate: rice, shredded pork skin, grilled pork chop, egg meatloaf. Even the way it’s eaten sets it apart: just a spoon, no chopsticks.

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