The Hidden Gems of Vietnamese Cuisine
Vietnam is widely recognized for its iconic dishes like pho and banh mi, but the culinary scene offers much more than these well-known staples. According to Michelin chefs, there are several traditional dishes that deserve equal attention from visitors exploring the country’s rich gastronomic heritage. These include the jelly vegetable salad tien vua and Hanoi’s tofu-and-shrimp-paste vermicelli bun dau mam tom. From Hanoi to Hue, five specific dishes stand out as true representations of Vietnam’s diverse flavors.
Broken Rice – A Humble yet Flavorful Staple
One of the most beloved dishes in Vietnam is com tam, or broken rice. Chef Duy Nguyen of Little Bear restaurant in Ho Chi Minh City, who was selected by Michelin in 2024 and 2025 and won the 2024 Michelin Young Chef Award, highlights this dish as a must-try.
Com tam typically features grilled pork, egg meatloaf, shredded pork skin, and pickles, all accompanied by a sweet and sour fish sauce. Originally a simple meal made from fractured rice grains once considered scraps, it has evolved into a popular dish found at both street stalls and upscale restaurants.
Andrew Martin, a Michelin chef based in Thailand, notes that com tam is a unifying dish in Ho Chi Minh City, where people from all walks of life gather around a streetside stall to enjoy its comforting flavors.
Mountain Jelly Vegetable Salad – A Royal Legacy
For Vo Thi Bich Thuan, owner of Vi Que Kitchen in Hue, the standout choice is the mountain jelly vegetable salad, known as tien vua. This dish features shrimp, herbs, peanuts, and the crunchy mountain jelly vegetable.
The name “tien vua” translates to “offered to the king,” reflecting its historical significance. Once reserved for emperors due to its cooling and detoxifying properties, this salad has deep roots in Hue, Vietnam’s former imperial capital. Thuan explains that the jelly-like plant was highly prized for its unique qualities and regal associations.
Tofu and Shrimp Paste Vermicelli – A Hanoi Favorite
Le Minh Tung, owner of Xoi Com restaurant in Hanoi, recommends bun dau mam tom, a dish that combines rice vermicelli with fried tofu and fermented shrimp paste. When served, the shrimp paste is often mixed with lime, chili, and sugar to create a balance of sour, spicy, salty, and sweet flavors.
This dish is best experienced at casual street stalls, where the tofu is fried in small kitchens. It is a common lunchtime meal for Hanoians, offering a mix of textures and bold flavors that reflect the city’s culinary identity.
Spicy Beef Noodle Soup – A Hue Specialty
Tu Dang, owner of Nha Tu restaurant in Hue and a 2025 Bib Gourmand awardee, praises bun bo Hue, a spicy beef noodle soup that embodies the flavors of central Vietnam. This dish features beef and pork hock in a rich, aromatic broth infused with lemongrass, herbs, and fermented shrimp paste.
Bun bo Hue is a staple in Hue, known for its complex layers of flavor and the distinctive aroma that defines the region’s cuisine. It is a dish that captures the essence of central Vietnam’s culinary traditions.
Nam Pho Thick Noodle Soup – A Hidden Treasure
Chef Vo Thanh Vuong of Coco Dining in Hue, which earned a Michelin star in 2025, champions Nam Pho thick noodle soup. This dish features thick noodles in a savory broth made from pork, crab, or shrimp, colored red-orange with annatto oil.
Although less known internationally, this soup is unforgettable once tasted. As a specialty of Hue, it is enjoyed as both street food and a culinary treasure, showcasing the depth and diversity of Vietnamese cuisine.
