Tender pork belly and whole eggs slowly braised in coconut water, fish sauce, and caramel. This southern Vietnamese classic develops a deeply savory amber broth made for spooning over hot rice.

These southern Vietnamese chả giò are filled with pork, shrimp, taro, wood ear mushrooms, and glass noodles, then fried twice for a thin, blistered crunch. Serve them with lettuce, herbs, cucumber, and nước chấm.

Bún thịt nướng is Vietnam’s grilled pork vermicelli bowl built with smoky pork, cool rice noodles, fresh herbs, pickled vegetables, peanuts, and nước chấm.

Bánh cuốn is Vietnam’s delicate steamed rice roll, filled with savory pork and wood ear mushrooms, finished with fried shallots, herbs, chả lụa, and nước chấm.

Cao lầu is Hội An’s signature pork noodle dish, built with chewy rice noodles, xá xíu-style pork, fresh herbs, bean sprouts, crispy crackers, and a small amount of savory sauce.

Bánh xèo is Vietnam’s crispy sizzling rice pancake, filled with shrimp, pork, mung beans, and bean sprouts, then wrapped in fresh herbs and dipped in nước chấm.

Mì Quảng is Central Vietnam’s turmeric noodle bowl, built with wide rice noodles, shallow golden broth, pork, shrimp, herbs, peanuts, and sesame rice cracker.

Gỏi cuốn are Vietnamese fresh spring rolls filled with pork, shrimp, rice noodles, lettuce, and herbs, served with a rich peanut-hoisin dipping sauce.

Bún chả is Hanoi’s grilled pork noodle dish, served with smoky pork patties, sliced pork, rice vermicelli, fresh herbs, pickled vegetables, and warm fish sauce dipping broth.

Cơm Tấm is Vietnam’s classic broken rice plate with grilled pork chop, egg meatloaf, shredded pork skin, pickles, scallion oil, and fish sauce dressing.

Bánh mì thịt nguội is Vietnam’s classic cold cut baguette layered with pâté, egg mayonnaise, pickled vegetables, herbs, chili, and crisp bread.