Vietnam’s culinary landscape is as diverse as its geography, stretching from the cool northern mountains to the tropical south. While travelers often know about pho and banh mi, Michelin-recognized chefs have been shining a spotlight on other dishes that deserve a place on your food itinerary. Their recommendations are not only about taste but also about heritage, history, and the regional soul of Vietnam. If you are planning a trip and want to eat like the experts do, here are five Michelin recommended Vietnamese dishes that capture Vietnam’s depth of flavor and culture.
Michelin Recommended Vietnamese Dishes: What to Try First
Vietnam’s culinary map stretches from the fertile Mekong Delta in the south to the misty mountains of the north. Each region adds its own touch, its own balance of herbs, spices, and cooking techniques. Michelin-recognized chefs like Duy Nguyen of Little Bear, Tung Le of Xoi Com (Michelin selected restaurant) and Vuong Vo of Coco Dining have not only refined these classics but also vouched for their authenticity.
If you’re planning your first trip, this lineup of Michelin recommended Vietnamese dishes will give you a true taste of the country’s spirit.
Cơm Tấm – Broken Rice, the Southern Comfort
It begins with a dish that has become a morning ritual for many in Ho Chi Minh City: com tam, or broken rice. Chef Duy Nguyễn of Little Bear, a restaurant included in the Michelin Guide, calls this a dish that balances familiarity with variety. The rice itself is unique, made from fractured grains once considered lower-class food. Today it is a staple, usually topped with grilled pork chops, shredded pork skin, pickled vegetables, and a golden fried egg. What makes com tam remarkable is its adaptability. In roadside stalls you will see it piled high on simple plates, while in upscale eateries chefs elevate it with carefully marinated meat and artisanal sauces. Either way, it reflects the ingenuity of southern cooking – turning humble ingredients into a beloved national comfort food.
Bún Đậu Mắm Tôm – Hanoi’s Bold Street Food
Heading north, Michelin-recognized chef Lê Minh Tùng of Xoi Com highlights bun dau mam tom, a dish that tests the adventurous spirit of visitors. At first glance it seems simple: vermicelli noodles, golden fried tofu, and a platter of herbs. But the heart of the dish is the pungent shrimp paste, mam tom. For locals in Hanoi, dipping crispy tofu into this strong, salty sauce – brightened with lime and chili – is a quintessential experience. Some travelers hesitate at the intensity of the flavor, but that is exactly what makes it memorable. It captures the boldness of northern cuisine, where contrasts of sour, bitter, salty, and spicy are embraced rather than softened.
Bún Bò Huế – The Spicy Soul of Central Vietnam
The journey continues in central Vietnam with bun bo Hue, chosen by Chef Tú Đặng of Nhà Tú. While pho is often seen as the national dish, many argue that bun bo Hue is Vietnam’s true powerhouse soup. Originating in the ancient capital of Hue, it carries the essence of royal culinary traditions mixed with the fiery personality of central cuisine. Its broth is infused with lemongrass and shrimp paste, spicy yet deeply savory. Thick round noodles cradle slices of beef shank, pork knuckles, and sometimes congealed pig’s blood. To eat bun bo Hue is to experience the layers of Vietnam’s history – imperial sophistication paired with the robust flavors of working-class kitchens.
Gỏi Rau Tiến Vua – A Royal Salad from Huế
Another Huế specialty that Michelin experts recommend is goi rau tien vua, or salad of the royal vegetable. Once grown exclusively for the imperial family, this aquatic plant has made its way into local markets yet still retains its noble aura. Mixed with shrimp, pork, peanuts, and a light fish sauce dressing, the salad is refreshing and balanced, offering both crunch and tenderness. Beyond taste, it reflects the philosophy of Hue cuisine, where dishes are not just about feeding the body but about harmonizing health and beauty. Locals say this salad is cooling and good for the skin, making it as much a medicinal food as a culinary delight.
Bánh Canh Nam Phổ – A Hidden Gem in Hue’s Streets
Completing the Michelin list is banh canh Nam Pho, recommended by Chef Võ Thành Vương of Coco Dining. This is perhaps the least known to foreign visitors but no less worthy of attention. Banh canh refers to thick, udon-like noodles made from a mixture of rice and tapioca flour. In Nam Pho, a small fishing village near Hue, the noodles are bathed in a bright orange broth enriched with crab, shrimp, and pork. The color comes from annatto oil, while the texture is silky yet chewy. Sitting on a small stool in Hue, slurping a bowl of banh canh Nam Pho, is one of those experiences that stays with travelers long after the trip ends. It embodies the intimacy of regional cooking – unpretentious, nourishing, and deeply tied to local identity.
Why Michelin Experts Matter in Choosing Michelin Recommended Vietnamese Dishes
What unites these five Michelin recommended Vietnamese dishes is not just their flavor but their storytelling power. Com tam speaks of resilience in the south, transforming broken grains into a symbol of abundance. Bun dau mam tom tells the tale of Hanoi’s uncompromising palate, challenging diners to embrace intensity. Bun bo Hue and goi rau tien vua reveal the imperial roots of central Vietnam, where food was art as much as sustenance. And banh canh Nam Pho captures the quiet pride of a fishing village, keeping traditions alive through its humble noodle soup.
For international travelers, discovering these dishes can be as transformative as visiting Vietnam’s natural landscapes or historical sites. Food becomes a lens through which you understand local values – frugality, creativity, balance, and community. It is also a reminder that Vietnam’s culinary reputation extends far beyond the famous bowls of pho and loaves of banh mi.
Planning Your Food Journey with Michelin Recommended Vietnamese Dishes
If you are planning your journey, consider weaving food exploration into your itinerary. Strolling through Saigon’s morning markets for a plate of com tam, or sitting shoulder to shoulder with locals in a Hanoi alley while tasting bun dau mam tom, can bring you closer to the country’s heartbeat. Central Vietnam, with its spicy broths and royal salads, offers another layer of authenticity. Joining a trusted vietnam tour company can also ensure that you not only see the highlights but also discover the hidden eateries where these flavors are most authentic.
Vietnam’s culinary story is one of adaptation and continuity. Michelin-recognized chefs like Duy Nguyễn, Lê Minh Tùng, Tú Đặng, and Võ Thành Vương remind us that tradition and innovation coexist on every plate. For travelers, following their lead means more than eating well – it means tasting the cultural soul of a nation. And that, perhaps, is the most unforgettable souvenir you can bring back from Vietnam.
