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Some people travel to destinations solely for its food and so far, I never quite understood the appeal. I mean, I love digging into some spicy papaya salad, I look forward to sushi for days and I probably couldn’t live without the occasional mango sticky rice, but usually I have other reasons to visit a destination. But then I got to Vietnam, and although I loved exploring Hanoi, visiting the tombs in Hue and wandering through Hoi An, my main past time in the country was simply filling my stomach with as much of the delicious food as I could. And now, having been out of Vietnam for a few weeks, I find myself toying with the idea of returning – simply to get my hands on some Bún Chả again!

Bún chả Hanoi-style - the best food you will ever eat.

Bún Chả Hanoi-style – by far my favourite dish in the world.

Fact is, that food in other parts of the world – while it might be really good – just doesn’t quite reach the Vietnamese level of oh-my-god-I-want-to-bathe-in-this. Most recipies in Vietnam involve light ingredients and use herbs, garlic, shallots and fresh vegetables. Meat is only cooked lightly and everything is prepared to not only please the tastebuds to the max, but also to appeal to the eyes.

The amazing thing is, that Vietnamese cuisine doesn’t rely on fancy ingredients. Due to the past conflicts and wars, a big part of the population lived in poverty – and still does in more rural areas – and accordingly, all ingredients are simple and inexpensive. But the lightness and balance to the flavours is simply astonishing and I haven’t found anything so intricately prepared before or since. In the end, it all comes down to the importance of food in Vietnamese culture and how it is prepared in accordance to a pretty fascinating philosophy.

Bánh đa cuo - crab noodle soup with water spinach.

Bánh đa cuo – crab noodle soup with water spinach.

Vietnamese cuisine knows five elements: earth (sweet), water (salty), fire (bitter), metal (spicy) and wood (sour). These, in turn, correspond with the five organs gall bladder, small intestine, large intestine, stomach and urinary bladder and the five types of nutrients, which are powder, water, mineral elements, protein and fat. On top of that, Vietnamese dishes also try to appeal to the five senses, making sure to produce the right sounds with crisp ingredients, spices for the tongue, herbs and other aromatic elements for the nose and finger foods for touching. The eyes should be pleased with the five colours yellow (earth), black (water), red (fire), white (metal) and green (wood) and a nice food arrangement.

Fairly complicated, and you probably need to look at a spreadsheet to understand all these relations. But the basic idea behind the concept is, that all these elements and categories correspond to the Yin-Yang philosophy, which requires a balance between the “cooling” and “heating” properties of the ingredients.

While cool and cold dishes are preferred in summer, hot or warm dishes dominate the winter months. Different illnesses of the organs are either Yin and Yang and must be treated with the opposing force. Accordingly, good health is attributed to a well balanced Yin-Yang and harmony is found in equilibrium.

Gỏi cuốn - Vietnamese salad rolls.

Gỏi Cuốn – Vietnamese salad rolls.

It all sounds a bit complicated, and it definitely isn’t easy to figure out the intricate Vietnamese food rules as a traveller. In fact, it can even be a bit intimidating because,  on top of everything, dishes should also be eaten according to the time of day and the seasons.

Want some Phở Bò in the afternoon? Well, you’re out of luck, it is only served for breakfast in the morning. Fany some Bún Chả? Better get there around noon.

A lot of restaurants the locals frequent – especially the smaller places and street food stalls – only serve one dish and that only at a certain time of day. If a place serves more than one dish, it’s probably for tourists and not the best in town anyway. While at first glance complicated, this also makes navigating the food scene a fair bit easier. Since most Vietnamese don’t speak any English and the language barrier is strong (attempts to pronounce anything are usually answered with a blank look or a laugh), it’s way easier to just point, sit down and receive what everyone else is eating. That doesn’t mean there can’t be any miscommunications though – for my first meal in Hanoi I ordered soup, but got beer instead.

Cà phê trứng - Vietnamese egg coffee.

Cà phê trứng – Vietnamese egg coffee.

A good place to try and start getting familiar with the cuisine is, to simply wander the streets and eat where there are already lots of people seated. You’ll have it figured out within a few days. And as always, asking the locals or the staff at your hotel or hostel doesn’t hurt. Many of the best cafés and restaurants are tucked away in small alleyways or on the third floor of some residential looking building and as a foreigner, you’d have a hard time finding any of them on your own.

About The Author

Tiffany is a Swiss travel writer, digital nomad, and photographer, who, after a fateful journey through Africa, has decided to get her passport renewed, sell all her junk, and live out of a suitcase in various corners of the world, as well as share the experiences with other travel enthusiasts. This blog is intended to inspire you to pack your bags, leave everything behind for a while, and make you go discover the world. Check her out on .

9 Responses

  1. Chris

    We left Vietnam about 2 weeks ago and the highlight was definitely the food. Personally, the big cities like Hanoi and Saigon aren’t worth any more than 2-3 days of exploring, but historic towns like Hoi An and rural areas like Sapa are far more appealing. It doesn’t matter your budget, there’s delicious meals for less than a dollar! We stumbled across a street stall that only sold eel dishes. We didn’t know it at the time until we’d been seated and the menu arrived, but it was some of the best food we ate on the trip! My tip, be brave, eat the street food and experiment with foods you haven’t tried before.

    • Tiffany

      Amen to that. And it’s so much fun too if you don’t even know what you’re going to get. I haven’t come across any eel dishes, but I’ll definitely put that on my dishes to try next time 🙂 thanks for your comment and happy travels!

  2. Karen

    Your photos make everything look delicious!

    Can you tell me what make of camera you use for most of your photos!



    • Tiffany

      Hey Karen, thanks for the compliments 🙂 Generally I use my Canon 700D, but for food pictures I often just bring my iphone along, as it’s a bit easier than wielding a big DSLR over dinner.

  3. Calli

    Although we have yet to visit Vietnam, and finding good Vietnamese in our small town is impossible I keep reading so much about its food. It seems everyone that visits immediately falls in love with the food and never wants to leave, and after reading your detailed explanation of the elements and nutrients etc… I am starting to understand why.

    Apparently Vancouver has some awesome Vietnamese restaurants (as far as non-Vietnamese cities go) and is likely the closest I’ll get to the real deal anytime soon. Travis and I will have to check them out next time we are in the area.

    • Tiffany

      Vietnamese food is seriously on a whole other level, there is so much thought going into it that the results are simple perfection. Definitely check out one of the restaurants in Vancouver, I’m sure they are pretty good since they are all run by emigrants who know what they’re doing – and let me know how it was, I’m heading there in a few months and probably need another Vietnam fix by then 🙂

      • Andrew Nguyen

        I decided to comment on your site simply for years I like reading tourists write about my country. But your description “I want to bathe in it” is absolutely “the whole new level” expression. Watch out for Vietnamese restaurants in the west of Canada, you can’t be wrong in Toronto or Quebec provinces where there are a lot of Vietnamese immigrants . Some Chinese, Loatian, and Cambodian claiming “Vietnamese food” for their businesses. Saying this because one of my Canadian friend loves Vietnamese food and there was one time he was disappointed. He said aweful and that was not Vietnamese food that he knows. When I checked out that restaurant it was run by a Chinese. I give you a hint. When you see a Vietnamese restaurant with Chinese characters on its sign or their menu it’s run by Chinese.

      • Tiffany

        Thanks for your comment Andrew! Great tips thanks! I was looking for a great Vietnamese place in Calgary the other day and luckily found a great one run by an immigrant from Hanoi. It tasted pretty authentic to what I had previously experienced in Vietnam.

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