The atlas / Vol. LVIIReading

Vietnam

3 cities in this edition · 22 bites stamped nationwide

Plate LVII · Vietnam at the table

The cities

3 chapters
Da Nang14 bitesCh. 01 · Mì Quảng · Bún Chả CáStart hereHo Chi Minh City8 bitesCh. 02 · Phở · Bánh MìOpenHanoi0 dishesHanoi country · in pressIn press

Vietnam food starts with city-specific dishes: Da Nang for Mì Quảng and Bún Chả Cá; Ho Chi Minh City for Phở and Bánh Mì; Hanoi for .

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Volume seal — close all three cities

Stamp every listed bite in a city to press its seal. Close every chapter and the Vietnam seal presses into the passport.

The rankings

8 lists
Best Mì QuảngIn pressMì Quảng is the regional soul in a bowl, a vibrant and textural masterpiece that represents the landscape of Central Vietnam. Unlike traditional noodle soups, this dish features only a shallow layer of concentrated, savory broth that coats the thick, turmeric-infused rice noodles. It is a study in contrasts, topped with a variety of proteins like pork, shrimp, and quail eggs, then finished with a mountain of fresh herbs, crushed peanuts, and a large piece of crispy rice cracker (Bánh tráng). To eat it like a local, you must break the cracker into the bowl and mix everything thoroughly with a squeeze of fresh lime and a bite of raw green chili. It is the definitive breakfast of Da Nang, providing a hearty and aromatic start to the day that is as colorful as the city itself.Best Bún Chả CáIn pressBún Chả Cá is the ocean-scented heartbeat of Da Nang, a vibrant and complex noodle soup that reflects the city's deep connection to the Red Sea. The soul of the dish is the broth, which is slow-simmered for hours with fish bones, pumpkin, pineapple, and tomatoes to create a naturally sweet and savory base. The stars are the various types of fish cakes (chả cá)—some steamed to be soft and silky, others deep-fried for a savory crunch, all made from fresh local mackerel or lizardfish. In Da Nang, a proper bowl is finished with a scoop of 'mắm ruốc' (fermented shrimp paste) for a pungent kick and served with a basket of fresh central-style herbs. The trap is a 'fishy' or overly sweet broth; it must be clean, light, and perfectly balanced by the acidity of the pineapple and the heat of the spicy green chilies.Best Bánh Xèo & Nem LụiIn pressBánh XèoBest Bánh Tráng Cuốn Thịt HeoIn pressBánh Tráng Cuốn Thịt Heo is the definitive communal meal of Da Nang, a fresh and interactive celebration of Central Vietnamese ingredients. The dish is a DIY assembly project consisting of five key components: silky thin rice paper, a damp sheet of 'bánh ướt' (steamed rice noodle), a plate of perfectly boiled pork with ribbons of fat and skin, a massive tray of fresh herbs, and a pungent bowl of 'mắm nêm' (fermented anchovy sauce). To eat it like a local, you must layer the ingredients precisely to achieve the perfect balance of savory meat, fragrant herbs, and the intense salty-sweet kick of the fermented sauce. The trap is 'dry' pork or an overly salty sauce; the meat must be tender and the sauce should be balanced by a heavy hit of crushed pineapple and spicy chilies. It is a highly social dining experience that encourages sharing and conversation among friends.Best Bún Mắm NêmIn pressBún Mắm Nêm is the pungent and bold secret of Da Nang's noodle scene, a dish that often divides travelers but universally unites locals. Unlike the more delicate Mì Quảng, this dish is a sensory explosion, featuring cold vermicelli noodles topped with roasted pork, boiled pig's ear for crunch, and a variety of fresh herbs. The defining element is the 'Mắm Nêm'—a thick, fermented anchovy sauce that is seasoned with crushed pineapple, garlic, and enough chilies to make your eyes water. To eat it like a local, you must toss the ingredients thoroughly until the pungent sauce coats every noodle and piece of pork. The trap is a 'weak' or overly salty sauce; it must have a complex balance of funk, sweetness, and heat that lingers long after the meal is over.Best Seafood (Hải Sản)In pressHải SảnBest Bún Bò Huế (Da Nang style)In pressBún Bò HuếBest Bánh Mì (Central style)In pressBánh Mì