Vietnamese cuisine

Menus with Vietnamese options on SeEat. Tap a card to open the visual menu.

Vietnamese cuisine layers fresh herbs, fish sauce (nước mắm), rice in every form, and quick cooking into some of the lightest food in Asia. 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.

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

10 menus

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?

Mostly no — heat is optional and added at the table via fresh chilies and sauces. The core flavors are herbal freshness, fish-sauce savoriness, lime, and a light touch of sugar.

What should I order at a Vietnamese restaurant beyond phở?

Bún chả, a bánh mì, or a rice-plate (cơm tấm) with grilled pork show the range beyond soup. SeEat pictures each dish and explains the names, so the menu beyond phở stops being guesswork.