Vietnamese cuisine is celebrated for its balance of flavors, use of fresh herbs, and regional diversity. Pho, the world-renowned noodle soup, is typically eaten for breakfast and varies by region—Hanoi’s version is subtle and clear while Saigon’s is sweeter and more herb-laden. Banh mi, a French-influenced baguette sandwich stuffed with meats, pickled vegetables, and pâté, makes a satisfying street food snack. In the central regions, travelers can sample Bun bo Hue, a spicy beef noodle soup that differs from Pho with its richer broth and thicker noodles. Hoi An is the birthplace of Cao Lau, a dish featuring chewy noodles, sliced pork, croutons, and local greens. For something unique, try Goi cuon—fresh spring rolls filled with shrimp, pork, herbs, and rice noodles wrapped in translucent rice paper. In the south, broken rice (Com tam) served with grilled pork and egg, and Hu Tieu noodle soups are beloved staples. Street food stalls and night markets across the country offer an affordable and delicious way to sample local flavors.