Besides pho and banh mi, many more Vietnamese dishes such as vermicelli with fermented shrimp paste, congee, spring rolls, and fried cakes are included in the top 100 best street foods in Southeast Asia in 2025.
26 Vietnamese dishes in the top 100 best street foods in Southeast Asia by the World's Leading Food Guide Taste Atlas selected and announced mid-February.
Banh mi and pho, two famous Vietnamese dishes, still hold high positions, ranked 3rd and 9th with 4.6 and 4.5/5 points respectively. Versions such as banh mi thit, banh mi heo quay, banh mi om la, banh mi ga nuong or pho ga, pho hai san also made the list. Other popular dishes such as com tam held the 20th position with 4.4 points, nem ran ranked 27th (4.3 points), hu tieu Nam Vang ranked 64th (4.1 points).
In addition, the list also includes many other street foods below, ranked in order of the top 100. Photo: Phong Vinh
Grilled spring rolls
Nem lui is a traditional dish originating from Hue, made from ground pork, combined with pork skin, garlic, chives, marinated with fish sauce, then skewered with lemongrass, brushed with oil and grilled. Nem lui is often eaten with raw vegetables, wrapped in rice paper, dipped in sweet and sour fish sauce or sweet and sour sesame peanut sauce. The dish is served as a main dish or an afternoon snack. Photo: Bui Thuy
Banh xeo
Central Vietnamese pancakes (also known as banh khoai) originated in Hue. The batter is a combination of rice flour, water, eggs, sugar and salt, then fried and filled with mushrooms, pork, shrimp, bean sprouts, carrots, and green onions. The dish is served with a special dipping sauce made of sesame and peanuts. Side dishes include perilla, lettuce, and Asian basil.
Unlike the Central Vietnamese pancakes, the Southern Vietnamese pancakes (photo) are usually made in large sheets, with thin crusts, crispy edges, and evenly spread fillings after being folded in half. Southern Vietnamese pancakes are often topped with turmeric powder to give them a bright yellow color. The fillings are mainly pork, duck, river shrimp, mushrooms, and bean sprouts. Photo: My Trang
Banh beo
Banh beo is made from glutinous rice and tapioca flour, poured into small ceramic bowls, then steamed. When eating, diners sprinkle fish sauce, green chili, pork rinds, dried shrimp, fried onions. There is also sweet banh beo, popular in Hoi An. Some international tourists call banh beo a version of tapas - a famous snack of Spanish cuisine. Photo: Quynh Mai
Vermicelli with tofu and shrimp paste
Bun dau mam tom is described as "a traditional Vietnamese dish". Each serving includes vermicelli, fried tofu and shrimp paste, and many side dishes such as spring rolls and boiled meat. All are served on a large tray with many kinds of raw vegetables. When eating, diners squeeze a few drops of lemon or kumquat into the bowl of shrimp paste, mix it up, then dip it in vermicelli and tofu. This dish is easily found at street vendors on the streets of Hanoi. Image: Ninh Tito
Spring rolls
Spring rolls are a dish made in the culinary style of Fujian and Chaozhou, Guangdong province, China. This is a cheap, easy-to-find, and easy-to-eat snack. Hanoi and the northern provinces popularize sweet spring rolls, including soft, chewy rice paper made from wheat flour, fatty shredded coconut, crispy malt candy, and black sesame seeds. In the South, diners are familiar with savory spring rolls, filled with Chinese sausage, eggs, carrots, lettuce, dried shrimp, and herbs rolled in rice paper and dipped in sweet and sour plum chili sauce sprinkled with roasted peanuts and fried onions. Photo: today_tuiangi
Donuts
Banh khot is a popular Vietnamese snack consisting of glutinous rice balls, often filled with mung bean paste, then deep-fried in hot oil. Jasmine essence is traditionally used to flavor the filling. In addition, in Vietnam there are oval-shaped banh khots, with savory fillings, often served with sweet and sour fish sauce. Photo: CNN
Banh khot
Banh khot is made from rice flour, in a small round mold made of specialized clay. The dough is poured into the mold, then covered with filling. Banh khot is eaten with raw vegetables, which can be used as wrappers. The cake is dipped in sweet and sour fish sauce. The dish is often mistaken for banh can (popular in the Central region) because of the way it is prepared, but banh khot is not as soft as banh can and has a prominent yellow color. Photo: Taste Atlas
Rice rolls
Banh cuon is a popular street food. Banh cuon can be filled or unfilled. Banh cuon skin is usually thinly rolled, then wrapped in meat, dipped in sweet and sour fish sauce, and served with herbs, pork roll or sausage. Banh cuon is often eaten for breakfast. Photo: Phuong Hai
Porridge
Porridge is usually made from pork bone broth, rice and other pig organs such as liver, kidney, spleen, small intestine or heart, and especially boiled blood. The dish is always served hot, the intestines are cut into bite-sized pieces. Diners often like to eat it with fried dough sticks, green onions, herbs, dipping sauce, pepper and chili powder. The dish is affordable, from 20,000 VND per serving. Photo: Quynh Mai
Chicken sticky rice
The dish consists of only sticky rice and chicken (fried or boiled, whole or shredded), usually served on banana leaves. Many diners choose to eat it with char siu, stir-fried vegetables, and chili sauce. Sticky rice with chicken is served in restaurants, combined with other chicken dishes, but is also often enjoyed as a nutritious and cheap street food. Photo: Craving
Bun moc
Bun moc is a traditional dish originating from Moc village, Nhan Chinh ward, Thanh Xuan district, Hanoi. Nowadays, bun moc is available everywhere and has been modified to suit the taste of each place. The main ingredients include vermicelli and meatballs. The broth is usually made from stewed bones, braised ribs, shiitake mushrooms and skimmed off the foam regularly when boiling to keep it clear, sweet and rich. Bun moc is eaten hot, with pork roll, fried sausage, vegetables such as bean sprouts, chives, and cilantro. Photo: Shu Qi
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