Cao Lầu & Regional Specialties
Every region of Vietnam has its unique dishes — some exist only in a single city:
Cao Lầu (only Hội An)
Thick rice noodles with a unique, chewy texture — supposedly only producible with water from a specific well in Hội An and ash from the Cham Islands. Served with pork, herbs, and crispy croutons. 40,000–60,000 VND (1.50–2.20 €).
Bún Bò Huế (Huế)
The spiciest soup in Vietnam — beef noodle soup with lemongrass, shrimp paste, and a layer of chili oil that catches fire. More complex than Phở, more intense, bolder. 35,000–50,000 VND (1.30–1.85 €).
Mì Quảng (Đà Nẵng/Quảng Nam)
Wide noodles in a concentrated broth (little liquid!) with shrimp, pork, peanuts, and rice paper crackers. Yellow-tinted with turmeric. 30,000–50,000 VND (1.10–1.85 €).
Cơm Tấm (HCMC)
Broken rice with grilled pork, fried egg, pickled vegetables, and fish sauce. Saigon's breakfast — on every corner, incredibly filling. 30,000–50,000 VND (1.10–1.85 €).
Bánh Xèo (South)
Vietnamese crepe — a large, crispy rice flour pancake filled with shrimp, pork, and bean sprouts. Wrap in lettuce leaves, dip in fish sauce. 30,000–60,000 VND (1.10–2.20 €).
