Vietnamese street food: what to try first

If you're new to Vietnamese street food, start with bánh mì (the baguette sandwich), phở (noodle soup), bún chả (grilled pork with noodles) and bánh xèo (crispy pancakes). These four are easy to find, easy to order and give you a quick sense of the big flavors: fresh herbs, grilled meat, bright dipping sauces and a balance of salty, sweet, sour and savory.

Here's a list of what to try first, then what to explore next, plus tips for ordering, whether you're on a sidewalk in Vietnam or at a Vietnamese bakery near home.

The first four

1. Bánh mì A crisp, airy baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, cilantro, chili and mayo. It's cheap, portable and endlessly varied. Start with bánh mì thịt (mixed pork) or bánh mì thịt nướng (grilled pork). The bánh mì guide covers fillings.

2. Phở Rice noodles in a clear, aromatic broth, usually beef (phở bò) or chicken (phở gà), with herbs, lime and chili on the side. It's eaten any time of day, but especially for breakfast.

3. Bún chả A Hà Nội specialty: grilled pork patties and slices in a sweet-sour fish sauce broth, with rice vermicelli and herbs for dipping. See bún chả.

4. Bánh xèo A crispy, turmeric-yellow rice flour pancake folded over shrimp, pork and bean sprouts. You wrap pieces in lettuce and herbs and dip them in nước chấm.

What to try next

• Gỏi cuốn – fresh spring rolls with shrimp, pork, herbs and noodles, dipped in peanut or hoisin sauce.
• Cơm tấm – Saigon broken rice with grilled pork chop, egg meatloaf and fish sauce.
• Bún bò Huế – a spicier beef and lemongrass noodle soup from Central Vietnam.
• Bánh cuốn – silky steamed rice rolls, a Northern breakfast favorite.
• Xôi – sticky rice with savory or sweet toppings, sold early in the morning.
• Bánh tráng nướng – a rice paper "pizza" grilled over charcoal with egg and toppings, associated with Đà Lạt.
• Ốc – snails and shellfish cooked many ways, a popular evening snack in Saigon.

Something sweet and something to drink

• Chè – sweet soups and puddings with beans, jellies, fruit and coconut milk.
• Cà phê sữa đá – strong iced coffee with condensed milk.
• Nước mía – fresh-pressed sugarcane juice, often with a little kumquat.
• Sinh tố – fruit smoothies, including the famous avocado version.

How to pick a good stall

• Busy is good. A crowd of locals usually means fresh food and high turnover.
• Specialists win. Many stalls make one thing all day. That focus usually shows.
• Watch it cooked. Grills and boiling pots in front of you are a good sign.
• Look at the herbs. Fresh, perky greens suggest a careful vendor.

If you have a sensitive stomach, start with hot, freshly cooked dishes and bottled drinks, and add raw herbs and ice gradually. That's general travel advice, not a rule; many visitors eat everything without trouble.

How to order

Many stalls have no menu. Point, smile and use a few words:

• Cho tôi một cái bánh mì. – One bánh mì, please.
• Một tô phở bò. – One bowl of beef phở.
• Không cay. – Not spicy.
• Bao nhiêu tiền? – How much is it?

Pay in cash, usually after you eat at sit-down stalls, or when you order at takeaway carts.

Sitting on tiny stools

Much street food is eaten on low plastic stools at low tables on the sidewalk. It's part of the experience. The post on plastic stools and sidewalk life explains why.

Allergies and dietary needs

Fish sauce is in most dipping sauces and many marinades, shrimp paste appears in some soups and dips, and peanuts top many dishes. If you have an allergy, learn how to say it clearly, or carry a written card in Vietnamese. For vegetarians, look for chay (vegetarian) signs, and ask about fish sauce.

Trying it at home

You don't need a plane ticket. Many US cities have Vietnamese bakeries and noodle shops, and several of these dishes, like bánh mì, gỏi cuốn and bánh xèo, are very doable in a home kitchen.

Start with a bánh mì; it's the fastest, cheapest way to taste the whole Vietnamese flavor balance in one bite.