Food & Drinks in Vietnam
Food In Vietnam
Every key holiday in the Vietnamese cultural calendar, every important milestone in a Vietnamese person’s life, even the most essential daily activities and social interactions – food plays a central part in each of them. For every birth, marriage, and death, as well as the anniversaries of ancestors’ deaths, special delicacies are cooked and presented with great care. Business is generally done at the table rather than in conference rooms, and when friends join together, they dine together. Meal preparation and dining together are essential aspects of family life.
The cuisine of Vietnam varies slightly by area, with several regions having their own specialties. Northern Vietnamese cuisine is recognized for its blandness, Central Vietnamese cuisine for its spice, and Southern Vietnamese cuisine for its sweetness.
At the same time, Vietnamese food is surprisingly humble (an old adage or joke goes, “a lucky man has a French house, a Japanese wife, and a Chinese cook”). Upscale restaurants typically provide “Asian fusion food,” which combines Thai, Japanese, and Chinese flavors. The most authentic Vietnamese food can be found in street “restaurants” (a collection of outdoor plastic chairs set on the pavement), though the majority of street restaurants cater to visitors. There are three distinct regional styles: north, central, and south, each with its own set of dishes. The central style is likely the most well-known, with dishes such as mi quang (wheat noodles with herbs, pork, and shrimp), banh canh cua (crab soup with thick rice noodles), and bun bo Hue (fried rice noodles) (beef soup with herbs and noodles).
Many Vietnamese meals contain fish sauce (nước mắm), which smells and tastes like anchovies straight from the bottle (very salty and fishy), but integrates well with the cuisine. (Try bringing a bottle of fish sauce home and replacing salt in practically all savory recipes – you’ll be pleasantly pleased by the results). Fish sauce is also combined with lime juice, sugar, water, and spices to form nước chấm, a delightful dip/condiment served with most meals. Vegetables, herbs, and spices such as Vietnamese coriander or cilantro (rau mùi or rau ngo), mint (rau răm), and basil (rau hung) accompany practically all dishes and contribute to Vietnamese cuisine being lighter and more aromatic than that of neighboring nations, particularly China.
The national meal of Vietnam is pho (pronounced like fu- in funny, but with sound), a soup broth with meat or chicken and rice noodles (a form of rice linguine or fettuccine). Ph is typically served with plates of fresh herbs (generally Asian basil), chopped lime, chilli peppers, and scalded bean sprouts, all of which can be customized, as well as chilli paste, chilli sauce, and sweet soy sauce. Pho bo, the traditional form of pho, is made using a beef broth that has been simmered for several hours and may contain one or more species of cattle (skirt, flank, tripe, etc.). Ph gà is the same concept, but with chicken broth and meat. Pho is the original Vietnamese fast food from which residents cannot tear themselves away for a quick supper. Most places in the Philippines specialize in it and can serve you a bowl as quickly as you can get a Big Mac. It is served at any time of day, but most people eat it for breakfast. In Hanoi, there are some well-known pho eateries. Pho served at street stalls is usually less expensive and tastes better than pho served at upscale restaurants.
In Vietnam, street restaurants usually advertise with pho and com. Although com technically means rice, the sign indicates that the restaurant serves rice with fish, pork, or veggies. Com is used to suggest that you can eat even if they don’t serve rice (for example, An ocm chua? – Have you eaten yet?). Despite their appearance, street restaurants are generally safe as long as they do not serve undercooked food.
It is usually safer to eat locally grown food in rural and regional locations because it is frequently purchased daily at the market. After ordering food, it is not uncommon for a small child in the family to dash to the nearby market to purchase the necessary supplies.
Most Vietnamese restaurants/cafés serve a dizzying array of foods. Menus that are up to 10-15 pages lengthy are rather typical. This comprises a variety of Vietnamese foods as well as some Western dishes, probably Chinese dishes, and possibly Pad Thai. It is normally recommended to stick to regional specialties, as these dishes will be the freshest and finest prepared.
Waiters at restaurants frequently place a plastic wrapper (with the restaurant’s name) with a wet wipe on your table. These wipes do not come cheap. They range in price from 2,000 to 4,000 dong. You will be charged if you open it. As you scan the menu, you may be offered peanuts or other nuts. They are also not free. You must pay for them if you consume them.
Because of the Buddhist influence, vegetarian food is widely available throughout Vietnam. These eateries range from fancy to casual. Any Vietnamese meat meal can be made vegetarian by substituting fake meat. Aside from the Buddhist influence of two days of vegetarianism every month, Cao Dai people eat vegetarian for 16 days, while Quan Yin sect followers eat vegetarian every day. Look for Com Chay indications or simply remember the name An Chay.
The French colonists introduced coffee, baguettes, and pastries, but all three have been localized and remain popular. More on cà phê below, although cafés selling light meals may be found in practically every town and on many street corners in major cities. Bánh m Hanoi are French bread sandwiches made with freshly baked white bread sticks topped with grilled beef, liver, or pork pâté, as well as fresh herbs and vegetables. Most pastry shops serve a selection of pastries as well as quick meals.
Overfishing is threatening to devastate Vietnamese seas. Nonetheless, if you enjoy seafood, you may find it in Vietnam for the time being. A visit to a seaside hamlet or southern resort to enjoy the local seafood eateries serving prawns, crabs, and locally caught fish is the ultimate seafood experience. Locals will lead you to an excellent restaurant. When you order the meal, it will still be swimming; it is well cooked, extremely reasonable by Western standards, and served in a welcoming location with frequently magnificent vistas.
The government controls all Vietnamese eateries, and some are entirely state-owned. Most eateries are open from 10:00 a.m. until 10:00 p.m. Some open at 7:00 a.m., while others open at 6:00 or 8:00 a.m. There are two costs in restaurants that are open 24 hours a day. Prices are average between 06:00 and 22:00, but double between 22:00 and 06:00. Rice, for example, is ordinarily 10,000 dong, but if you order after 22:00, it is 20,000 dong. The government adopted this policy to deter individuals from dining late. Some dishes are not available after 10 p.m.
Phở
The word Phở refers to the type of noodle used in the recipe, and it is the archetypal Vietnamese cuisine. In a robust beef stock, flat rice noodles swirl around with medium-rare slivers of beef or cooked chicken. The more well-known of the two kinds is Phở Hanoi. It comes from the north and is defined by a transparent broth and is topped with a squeeze of lemon and slices of bird’s eye chile. Phở Nam, the southern version, has a murkier broth and is served with a bouquet of fresh herbs such as bean sprouts, basil, and mint.
The key to a decent bowl of soup is in the stock. To add a natural sweetness to the mix, the broth is generally flavored with fragrant star anise, clove, and cinnamon. Unbeknownst to outsiders, this delicacy can be served on practically every street corner and is actually eaten for morning.
Bánh Mì
Baguettes may have been influenced by the French, but bánh mì is authentically Vietnamese. Paté and margarine are quickly spread throughout the soft, chewy interior of a baguette, followed by pickled vegetables, fresh cilantro, pork belly, pig floss, and cucumber. Sink your teeth into the crispy crust and watch as the warm roll transforms into a kaleidoscope of textures.
Cơm Tấm
Vietnamese farmers used to consume the broken rice grains that they couldn’t sell. Nowadays, “broken” rice is a common food staple among working-class people. The preparations for cm tm can be quite sumptuous for a supper of humble beginnings.
While it can be cooked in a variety of ways, the most common is cơm tấm sườn nướng ốp la. A fried egg is served beside a caramelized grilled pork chop on a bed of broken rice. The meal is then slathered with nước chấm, a chili, fish sauce, and sugar concoction, and drizzled with green onion oil. A garnish of shredded pickled carrots and daikon, cucumber and tomato slices, and crushed fried pork rinds and shallots completes the dish.
Bún Bò Huế
Bún bò huế is a magnificent presentation of both beauty and taste, representing the fabled royal cuisine of Hue. The shockingly scarlet soup is the first indication of its distinctive flavor—the product of hours spent boiling beef bones and lemongrass stalks to create a zesty combination. This lively meal is boosted with flash-boiled veggies and succulent beef shanks. Although this is a beef soup (the word bò is Vietnamese for beef), don’t be surprised if you find sausage in the bowl. Chả lụa is a sausage composed of ham paste with a texture similar to tofu.
Cao Lầu
Cao lầu, a meal peculiar to Hoi An, is unrivaled. This seductive bowl of noodles is a combination of Japanese, Chinese, and Vietnamese flavors, paying homage to the history of the coastal trading port from whence it originated. Chinese grilled pig slices are fanned over cao lầu noodles. These thick noodles, which have the same heaviness as Japanese udon, are then topped with fresh herbs and crumbled pork cracklings before being drenched in a spice-laden broth. Cao lầu is claimed to be manufactured from the water discovered in Hoi An’s thousand-year-old Ba Le well, which is said to have magical characteristics.
Cơm Gà
Chicken with rice is a tried-and-true pairing. However, in Hội An, this delectable combination is heightened by the use of fresh ingredients from the countryside. To complement a bowl of turmeric rice, soft chicken strips are shredded and combined with flavored fish sauce and onions. On the side, pickled shallots, radish, and herbs are offered. Cooks all throughout the country have their unique ways for making their turmeric rice stand out. To balance out the fiery chicken marinade and tender, young eggs, classic Hội An chicken rice is topped with a few leaves of Vietnamese coriander and hot mint. A plate of golden chicken rice is absolutely the perfect treat after a day of walking around the Ancient Town.
Mì Quảng
Mì quảng, part soup, part salad, gracefully pulls off an identity dilemma. That being said, don’t be fooled by the elegance of mì quảng. This light and springy noodle dish from Central Vietnam’s Quang Nam province is street food. The brilliant yellow noodles get their vibrant color from a turmeric-infused broth rich in peanut oil. This “soup” is made with only a ladleful of broth and can be topped with anything from shrimp and chicken to pig belly and snakehead fish. Mì quảng is best served with sliced banana flowers, Vietnamese coriander, basil, and toasted sesame rice crackers.
Bánh Xèo
Bánh xèo, a Mekong Delta invention, is popular throughout southern and central Vietnam. It’s an audio-visual experience to watch the crispy crepe being assembled: the batter crackles noisily when it hits the hot pan—xèo means sizzling—and the edges progressively curl and brown as the professional xèo maker deftly turns the pan to uniformly spread out the dense batter. The addition of turmeric gives the batter its yellowish tint, which is usually produced from rice flour and coconut milk. Another French-inspired treat, the savory pancake is loaded with boiling pork, minced pig, bean sprouts, and prawns before being folded like a crepe. A bánh xèo should not be overly soggy and is best served hot from the skillet.
Bún Chả
After President Obama was photographed scarfing down a dish of these grilled pork patties with Anthony Bourdain, Bún chả became an overnight hit. However, this Hanoi Old Quarter specialty has always been popular among residents. The aroma of pig grilled over hot charcoal wafts along the pavements about lunchtime, filling the noses of hungry Hanoians.
Cold bun (rice vermicelli); slices of seasoned pork belly; a mountain of fresh herbs and salad greens; and, last but not least, medallions of minced pork swimming in a bowl filled with a fish sauce-based broth compose this typical northern dish. Scoop little bundles of bun into your soup dish and alternate between eating the noodles, the pork, and the greens.
Xôi
Vietnamese sticky rice, Xôi, differs from other sticky rice interpretations in the region. The heavier, denser glutinous staple is available in both savory and sweet varieties. Xôi mn, or savory xôi, is a popular and economical breakfast option. There are over 20 different forms of xôi ngot, but if you want to be mesmerized, you’re in luck. The five-colored xôi, Xôi ngũ sắc, is a psychedelic swirl of purple, green, red, yellow, and white dyed with natural plant extracts.
Bánh Bèo
Bánh bèo is a quick fix from Hue in Central Vietnam that is more of an appetizer. These steamed rice cakes are served in bite-sized portions, similar to Vietnamese tapas. Each delicate, chewy disk is topped with toasted shrimps and a tablespoon of creamy mung bean sauce. The cakes are then topped with croutons or the decadent tép mo—crunchy fried pork fat. A dimple in the center of a nice bánh bèo indicates a well-steamed batch. This goes well with the nước chấm.
Bún Riêu
The combination of crab and tomato creates bún riêu a particularly unique meal. This lunch consists of a robust soup overflowing with acidity, slippery bn, fresh crab flesh, blocks of tofu, and stewed tomatoes. Cooking an authentic bowl of bún riêu is a time-consuming operation. After separating the crab flesh from the body, the shell is smashed with a mortar and pestle and strained through to make the broth’s foundation. Pillowy clusters of minced crab, ground pork, and egg that melt in your mouth float around the dish.
Gỏi Cuốn
Gỏi cuốn is an action-packed salad wrap that is bursting at the seams with freshness. Softened sheets of rice paper are used to create the semi-transparent skin. Within the roll is a stack of leafy greens, mint, coriander, some kind of protein, and a stalk of garlic chive peeking out. The most typical ỏi cuốn is a surf and turf combination of pork tenderloin with shelled shrimp. The roll is either dipped in nutty hoisin sauce or nước chấm.
Bánh Căn
Bánh cân, or bite-sized savory pancakes, are a popular south-central specialty. Each bite is more delightful than the last, thanks to a combination of rice batter, a cracked quail egg, and green onions cooked over flame in an earthenware grill. Bánh căn, which was traditionally served plain, is now topped with either shrimp or pork and dipped in a bowl of broth laced with green onions and a few floating meatballs.
Hủ Tiếu Nam Vang
This is a popular street snack in the south. Hủ tiếu , the Vietnamese equivalent of kuy teav in Cambodia and guay tiew in Thailand, is a bowl of noodles served wet (nước) or dry (khô). hủ tiếu noodles are typically served with an opaque broth prepared from pork bones. Hủ Tiếu Nam Vang is the canonical interpretation of hủ tiếu. The recipe asks for bone-in pork loin, boiled liver, a quail egg, and shrimp. If you’re sensitive, ask them to hold off on the congealed pork blood bits that occasionally make their way into a bowl. The spicy soup, flecked with green onions, has a distinct sweetness from the addition of rock sugar.
Chả Cá
Cha cá, a particularly northern delicacy from the capital, is fragrant with fresh dill and contrasts in flavors, textures, and colors. Flaky white fish chunks are marinated in turmeric before being sautéed in butter over high heat. Dill and green onion are then liberally sprinkled around the griddle, feathering out across the pale yellow fish fillets like wild moss. It’s a very gorgeous entrée, so take a photo while the dill is still feathery and not wilted from the high heat.
Nộm Hoa Chuối
Nộm hoa chuối is a beautiful combination of shredded banana flowers, pickled carrots, coriander, lotus root, and cabbage. Pomelo and julienned green mango or papaya can be added to the jumble depending on the season. Some recipes include chicken, steak, and/or shrimp, while it can also be served as a vegetarian dish. The salad is topped with crushed peanuts and bird’s eye chilli and is wrapped with nước chấm sauce. Add a squeeze of lime for a refreshing punch.
Bánh Cuốn
Bánh cuốn is a treat made from huge round sheets of steamed rice flour assembled around minced pork and wood-ear mushroom and delicately folded and diced. This savory delight is always cooked to order, garnished with dried shallots and served with a side bowl of fish sauce and pig sausage. Enjoy it for breakfast like a native, and feel free to season it with fresh herbs to spice up your mouthful.
Chè
Chè is a sweet treat that can be served hot or cold in the shape of a pudding or dessert soup. Cold chè is made with jellied ingredients and tropical fruits including bananas, mangoes, and longan, and is frequently topped with coconut cream. You’ll be astonished to find coconut shreds, crushed ice, lotus seed, and jellies in these sugary nibbles, which are always a textural adventure. The rainbow dessert is the exquisite three-colored dessert, chè ba màu. Layers of red beans, mashed mung beans, and pandan jelly are topped with crushed ice and coconut milk.
Fruits of Vietnam
Fruit is crucial to Vietnamese daily life. Signs for ‘hoa qua’ atop carefully piled pyramids of colorful fruits may be found everywhere, from street corners to bicycle vendors. With this book, you can snack happily, be daring, and dive into the fascinating world of Vietnam’s fruits.
Mangosteen | Măng Cụt
Mangosteen is one of the most exotic fruits you’ll find in Vietnam, and it’s only available from May to August. Even the Vietnamese look forward to mango season. Mangosteens, with its thick purple peel and soft, tangy flesh, are widely available in stores and street vendors throughout Vietnam.
Gently squeeze the fruit down the center to split the skin and twist the shell apart. Take a fruit pod and pop it in your mouth to release the flavor! Keep an eye out for larger pods that may contain a seed. Mangosteen can be eaten alone or in a savory southern salad (gỏi măng cụt.)
Star Fruit | Khế
Star fruit is delicious, juicy, and a crowd pleaser when ripe and golden. Because the trees bloom twice a year, the season might be unpredictable. The good news is that this tangy delicacy is usually available all year, though you’ll have more success locating it in the Mekong Delta.
Rambutan | Chôm Chôm
Rambutan is a humorous way to say’messy hair,’ and it’s as tasty as it is colorful. Their bright and hairy appearance conceals white translucent flesh with a moderate sweet and tart flavor reminiscent of grapes. Big bunches of these eye-catching fruits are easy to locate in the summer and even winter, as they are harvested twice a year.
Longan | Nhãn Lồng
Longan is a popular snack in Vietnam, and it can be found in large bushels in the country’s many street markets. This fruit, known as ‘dragon’s eye’ in Vietnamese, is often compared to lychee, but it has a somewhat sweeter flavor and more meat.
Pomelo | Bưởi
Pomelos are grapefruit’s larger cousin, but with a milder flavor. Pomelos are worth the effort, despite their frightening appearance. When ripe, this huge, slightly oblong citrus is green and slightly yellow. It is on exhibit in Vietnam for the most of the year and on important occasions.
Dragon Fruit | Thanh Long
Dragon fruit, as its name suggests, is abundantly produced in the Mekong Delta. Dragon fruit has an unusual appearance, with a thick fuschia rind and wispy green extensions on the outside. The flesh inside is white or purple and speckled with tiny seeds.
Mangos | Xoài
Although these are one of the most well-known fruits on the list, they are well worth trying in Vietnam. Green mangoes are aromatic and juicy, and the Vietnamese like them as a snack dipped in chili salt and shredded in a savory green mango salad (gỏi xoài).
Rose apple | Quả Roi in the north, Quả Mận in the south
This distinctive red fruit, shaped like a bell, has crunchy and delicious flesh with a watery texture similar to a melon. Rose apples feature soft flesh and a flavor similar to immature pears with a splash of rosewater. This delightful fruit grows throughout the year in southern Vietnam.
Star Apple | Vú sữa
The Vietnamese name for star apple translates to “mother’s milk,” and it is associated with an old folktale. This spherical fruit is about the size of an orange, with tight, shiny skin in violet or green colors. The peel and rind are bitter, but the fruit within is white and has a pleasant flavor.
Guava | Ổi
This pear-shaped fruit, about the size of a softball, has a rough skin and a light green color. Guavas in Vietnam are green with white or pink flesh and have a mild, herbal flavor. They were brought into Asia from Central America.
Passionfruit | Chanh Leo
Passionfruit, which is purple and about the size of a tennis ball, is a popular element in Vietnamese cuisine. The seeds are edible, and the flavor is crisp and refreshing. Passionfruit is readily available at streetside eateries throughout the year. Try it as a drink (nc chanh leo) or with yogurt, shaved ice, and sugar (sa chua chanh leo).
Durian | Sầu Riêng
Durian is famous around the world for its pungent odour, which is so potent that it is banned from public transportation in several nations. The ‘lord of fruits’ has a unique appearance and flavor. Durian has a texture similar to custard, and the buttery flesh melts on the tongue, leaving behind a powerful flavor and scent that durian junkies can’t get enough of.
Jackfruit | Mít
Jackfruits, which are easily confused with durians, are similar in size and color on the outside but distinct once opened. Jackfruits can grow to be the world’s largest and heaviest fruits. The skin is riddled with ridged pimples, and the flesh is sticky. Jackfruit is popular among fruit enthusiasts, who like separating the stringy meat by hand and savoring its sweet, delicate flavor.
Desserts In Vietnam
Vietnamese food is famed around the world for its delicate flavors and ultra-fresh ingredients. Vietnamese sweets are an experience in texture and flavor, as well as a refreshing treat on a hot day. From puddings to pastries, here are 15 sweet treats you must try while visiting Vietnam.
Chè Chuối
Those who love bananas will enjoy this combination of tapioca pearls, coconut cream, and grilled bananas. This smooth, creamy pudding is widely available in cafes and street vendors.
Chè Trôi Nước
These mochi-like rice flour balls with mung bean paste in the center are served on special occasions and drizzled with ginger syrup and sesame seeds. Each order is about 15,000VND and comes with a dash of coconut cream.
Bò Bía Ngọt
These thin rice paper rolls with a layer of nougat, coconut shreds, and sesame seeds make a wonderful snack. Each mouthful of bia is light but filling. It costs 5,000VND a roll and is available from bicycle vendors throughout Vietnam.
Bánh Chuối Chiên
Fried banana fritters are a popular street snack in the United States. These crispy fritters with a soft gooey inside may be found in alleyways and near marketplaces for 5,000VND a piece.
Chè Bắp
This pudding, made with corn, coconut cream, and tapioca pearls, is a creamy and healthy winter dish. Try it at Hoi An, where it’s made with fresh, locally grown corn.
Sữa Chua Nếp Cẩm
In this sticky rice pudding, bold flavors and textures collide. The highlight of this experimental treat is a big scoop of yoghurt, which can be found in many cafes for around 35,000VND.
Kẹo Lạc
Vietnamese peanut brittle is a delectable vegan snack. A sprinkle of sesame seeds provides crispness to each bite. This snack is available at transit hubs and roadside stands throughout Vietnam.
Chè Sương Sa Hạt Lựu
This chè, which translates to “rainbow dessert,” is served in a tall glass, emphasizing each brilliant layer. Stacks of red kidney beans, pandan jellies, mung bean paste, and other delicacies are topped with ice and thickened coconut cream.
Hoa Quả Dầm
This nutritious snack combines fresh mixed fruit, coconut cream, and shaved ice. Everything fresh is welcome, including jackfruit, kiwi, watermelon, apple, and even avocado! For added texture, try adding pandan jellies or tapioca balls.
Kem Thái Dừa
Kem thái dua, the Vietnamese version of an ice cream sundae, is ice cream served in a coconut with whatever topping you can think of (peanuts, jellies, caramel sauce, beans, biscuits, fresh fruit.) This stylish snack costs around 40,000VND plus any additional toppings.
Bánh Đa Kê
This sesame-encrusted rice cracker with mung bean, millet paste, and sugar sprinkles is a filling snack. Bicycle vendors typically sell it on the street for 5,000 or 10,000VND.
Chè Khúc Bạch
This delicacy is a Vietnamese panna cotta, mildly sweet and aromatic, with an intriguing combination of textures. In a dish of crushed ice, the custard is served in bite-sized chunks with lychees and almonds.
Caramen Hoa Quả
Fresh fruit, jellies, and a splash of coconut cream top the Vietnamese version of creme caramel. For about 20,000VND, this dessert is pure decadence.
Bánh Su Kem
This pastry ball is filled with silky vanilla custard and is widely available in bakeries across the country. A pack of six of these fluffy bites will set you back around 10,000VND.
Kem Xôi
In this surprisingly wonderful match, green pandan-flavored sticky rice meets coconut ice cream. Try it when you’re in Vietnam; it’s both tasty and refreshing on a hot day.
Drinks In Vietnam
It’s a fantastic experience to drink in a Vietnamese pub. One noteworthy fact is that it is nearly impossible to find a bar during the day. However, as soon as the sun goes set, dozens of bars appear out of nowhere in the streets.
Keep an eye out for ice cubes in your drinks. Ice from a factory is normally safe, but anything else can be dangerous. Ice from a factory has a hollow cylindrical shape. Uneven bits of ice should be avoided since they may be polluted.
Beer
Don’t miss the bia hơi (meaning “air beer”), or daily brewed tap beer. It is sold across Vietnam, primarily in little pubs on street corners. Bia Hoi pubs are a nice location to unwind and drink in a Vietnamese bar away from the rush and bustle of daily life. Any traveller may simply locate these bars and learn what the locals appreciate. Each one costs only 5,000 dongs. Every day, a new batch of beer is made and delivered to each establishment in metal barrels. It’s a mild (3% alcohol) and refreshing lager that costs a fraction of what keg or bottled beer costs in western-style establishments. Bia hoi is not always made under sanitary circumstances, and it is not regulated by any health body.
Saigon Do is the most popular beer (draft, bottled, or canned) among South Vietnamese (Red Saigon). Northern Vietnamese favor Bia Hanoi (Hanoi Beer), whereas Central Vietnamese prefer Party Beer or Bia Huda. 333, pronounced “ba-ba-ba,” is a local brand, but it is a little bland; for a bit more flavor, go for Bia Saigon in the green bottle and Bia Saigon Special in a larger bottle. Bia Saigon is also offered for export in a somewhat stronger version. Expect to pay between 20,000 and 30,000 dongs a bottle for Saigon or Hanoi, with slightly higher prices for other brands. Larue Beer is also tasty, and you can find it in most large cities.
It is common in Vietnam to drink beer on ice. This means the cans or bottles are not need to be refrigerated. It is customary to refill their beer/ice before refilling your own drink when drinking with Vietnamese. It is also customary to drink when making a toast: “mot, hai, ba, do” ( 1, 2, 3, cheers ). When you say “Trăm Phần Trăm” (100% 100), you have finished your glass.
Café
Coffee (cà phê) is another popular drink among both residents and visitors. When drinking locally brewed coffee, be cautious because the natives tend to drink it very strong with about 4 teaspoons of sugar each cup. It is typically served black or with sweetened condensed milk over ice.
Vietnamese coffee beans are not roasted, but rather roasted. Bring your own coffee if you’re finicky.
Drip-filter coffee
Vietnamese coffee beans are often roasted in butter before being brewed via metal filters. Some filters are small enough to sit on a coffee cup and make good keepsakes, while others are so large that they require a team to transport. Waiting for your coffee to brew is part of the enjoyment of this type of coffee. Black Vietnamese coffee is an acquired taste due to its harshness. You can sweeten your drink with condensed milk (like many locals do) or mix it with ice. On a hot day, a cold cà phê sa á is the ideal Vietnamese coffee experience.
Hot egg coffee
According to legend, even after the war, when milk was scarce, Hanoians sought something to take the edge off their coffee. Egg yolks, which are inexpensive and creamy, emerged as the ideal substitute. Even as Vietnam got more rich and milk returned to the market, cà phê trứng remained popular due to its excellent flavor. It’s now a must-try Hanoi speciality drink, particularly in the winter. A dense, frothy head of foam rests atop a rich brew: fold it in gently with a spoon and enjoy leisurely.
Coconut coffee
In Vietnam, few cities escape the hot sun. If you get too hot while touring, consider an iced coconut coffee. Coconut coffee, also known as cà phê ct da, is a pick-me-up, fill-me-up, and cool-me-down all in one. Traditional drip coffee will be blended with coconut milk, fresh milk, and condensed milk by the barista. The completed result is spooned into a glass and served as a cool refreshment. The coffee grounds the flavor, while the coconut adds a pleasant tropical twist to the drink, similar to a coffee cocktail.
Yoghurt coffee
An intriguing yoghurt coffee, also known as cà phê sữa chua, is a strange and lovely alternative to milk. Vietnamese drip coffee is combined with yoghurt, condensed milk, and ice, however the latter two are optional. Ca phe sua chua is available on menus across Hanoi, but the best coffee shops utilize fresh, home-made yoghurt. The sourness of the yoghurt, the bitterness of the coffee beans, and the sweetness of the condensed milk create a delectable mix.
Bac xiu
If you’ve had Vietnamese iced coffee and are looking for something even sweeter, try cà phê bc xu. The ingredients are essentially the same as in a cà phê bạc xỉu’s holy trinity: coffee, condensed milk, and crushed ice. It’s all in the proportions, with more milk and less coffee going into a bac xiu. Teenagers who are still learning to understand the harshness of Robusta coffee enjoy the drink.
Soft drinks
Coconut water is one of the most popular drinks in the country’s sweltering south. Nước mía, or sugar cane juice, is delivered from distinctive metal carts outfitted with a sugar cane stalk crusher that is turned by a crank to discharge the juice. Another refreshing option is the sinh tố, a tall glass of sliced fresh fruit topped with crushed ice, sweetened condensed milk, and coconut milk. In a blender, you may also purée it. You can add any sort of fruit after the word sinh tố, such as sinh tố bo (avocado smoothie) or sinh t da (daily fruit smoothie) (pineapple smoothie). If you want orange juice, do not use the phrase sinh t, but rather nước (meaning water) or nước cam. The juices are typically free of condensed milk and coconut milk.
Wine and spirits
Vietnamese “rượu đế” or rice wine is served in miniature porcelain cups, frequently with candied fruits or cucumbers (rượu meaning liquor or wine). It is typically provided to male visitors and guests. Vietnamese women do not consume alcohol in large quantities, at least not in public. It is not suitable for tourists.
Vietnam has a lengthy history of winemaking dating back to French colonial times. Its center is Dalat, where you can purchase really fine red and white wine for approximately 2-3 dollars, however it is difficult to find. Most restaurant wines are Australian, and you must pay Australian prices, making wine more expensive than consuming beer or spirits.
By Western standards, rice liquor and local vodka are inexpensive in Vietnam. A 750 ml bottle of local vodka costs between $2 and $4 USD. Russian champagne is also widely available. A day cruise and party with a live band on board the boat in Nha Trang costs about 10-15 USD.
