Vietnamese menus commonly separate noodle soups, dry noodle bowls, rice plates and rolls. Choose soup or a dry main first, then compare herbs, grilled toppings and sauces rather than ordering several similar bowls.[1]
Typical menu
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Examples vary by restaurant. Confirm ingredients, portions and dietary needs with staff.
Rolls and light plates
- Gỏi cuốn — Soft rice-paper rolls packed with greens, mint and coriander, often with shrimp and pork, dipped in hoisin-peanut sauce or nước chấm[1]; cool, fresh and not fried.
- Chả giò — Fried rolls with a crackly shell around pork, mushroom and glass noodles; often wrapped in lettuce with herbs and dipped in nước chấm. Richer than fresh rolls.
- Bánh xèo — A crisp Mekong Delta pancake colored yellow with turmeric[1], filled with shrimp, pork and bean sprouts; break off pieces, wrap them in lettuce and herbs, and dip. Large enough to share.
- Bánh mì — A baguette spread with pâté and filled with meats, pickled vegetables, cilantro and cucumber[1]; crunchy, tangy and portable, often a full lunch on its own. Fresh chili may be added, so ask.
Soups and full meals
- Phở bò — Flat rice noodles in a long-simmered beef stock with slivers of medium-rare beef or other cuts[1]; mild and aromatic. Southern-style bowls come with fresh herbs and bean sprouts to add yourself.
- Bún bò Huế — A Huế noodle soup with a red, lemongrass-scented beef broth[1], round noodles, beef shank and often pork; usually spicier than phở, so ask if you want it mild.
- Bún chả — Grilled pork in a fish-sauce-based broth, eaten with cold rice vermicelli and a pile of fresh herbs[1]; dip noodles and greens into the broth as you go.
- Cơm tấm — Broken rice with a grilled pork chop, often a fried egg and pickled carrot and daikon, dressed with nước chấm of fish sauce, chili and sugar[1]; a filling one-plate meal.
How to order on your first visit
For two, share a roll order and choose a soup or dry main each. Ask the size of the bowl and keep chili and dipping sauce separate; if avoiding fish, confirm fish sauce in marinades as well as the main ingredient.
Different menu styles
Phở shops may have a focused soup list; lunch menus may highlight bánh mì or rice. Regional versions differ, so use the stated ingredients and ask what comes alongside.
What to order
- Phở bò — beef noodle soup with a long-simmered, star-anise-scented broth
- Bánh mì — baguette with pâté, cold cuts or grilled pork, pickles, and cilantro
- Gỏi cuốn — fresh rice-paper rolls with shrimp and herbs, peanut dipping sauce
- Bún chả — Hanoi grilled pork with rice vermicelli and dipping broth
- Cà phê sữa đá — dark drip coffee over ice and condensed milk
8 menus
Cha Pa's Noodles & Grill- Vietnamese Crispy Spring Rolls$8.5
- Summer Rolls$8.5
Vietnamese
Ginger and Lemongrass New York- Fried Spring Rolls$14.00
- Summer Roll$14.00
Vietnamese
Ginger and Lemongrass Whitestone- Pre Fix Lunch Special$16.00
- Lunch Special Lunch Combo$16.00
Vietnamese
HaiSous Vietnamese Kitchen- Gỏi Đu Đủ18
- Hến Xúc Bánh Đa17
Vietnamese
Pho Cali- Fried Egg Roll (2 Rolls)$9.73
- Fried Shrimp Egg Roll$12.38
Vietnamese
Thanh Long- Tempura Style Coconut Prawns17
- Lemongrass Chicken Satay14.50
Vietnamese
The Slanted Door Napa- YELLOWTAIL$22
- SLANTED DOOR SPRING ROLLS$18
Vietnamese
The Slanted Door San Ramon- yellowtail$ 21
- papaya salad$ 16
Vietnamese
Frequently asked questions
How do northern and southern phở differ?
Hanoi-style (northern) phở keeps the broth clear and restrained, with wider noodles and few garnishes; Saigon-style (southern) is sweeter and arrives with a plate of bean sprouts, basil, lime, and sauces to add yourself.
Is Vietnamese food spicy?
Heat varies by dish and kitchen. Some soups come with chili to add yourself, while a sauce or marinade may already contain it. Ask before ordering if you want a mild meal.[1]
What should I order at a Vietnamese restaurant beyond phở?
Bún chả, a bánh mì, or a broken-rice plate (cơm tấm) with grilled pork show the range beyond soup[1]. Fresh rolls make an easy shared starter.
What background helps when reading a Vietnamese menu?
Vietnamese cuisine layers fresh herbs, fish sauce (nước mắm), rice in every form, and quick cooking into food that is often light and fresh. The north gave phở its clear, restrained broth; the south sweetens and garnishes more freely; and French colonial history left the baguette that became bánh mì. Its street food has crossed into the English language itself: "banh mi" entered the Oxford English Dictionary in 2011.[2]
Related guides
Sources
- Vietnam National Authority of Tourism. 21 must-try Vietnamese dishes. Accessed
- Oxford English Dictionary. banh mi, n.. Accessed