Vietnamese Street Food Ranked Among Southeast Asia’s Best
In addition to the globally celebrated phở and bánh mì, numerous other Vietnamese dishes such as bún đậu mắm tôm (vermicelli with fried tofu and shrimp paste), cháo lòng (pork offal porridge), bò bía (spring rolls), and bánh rán (fried sticky rice dumplings) have earned spots in the Top 100 Southeast Asian Street Foods of 2025. This prestigious list, curated and announced in mid-February by Taste Atlas, a leading global culinary guide, features 26 Vietnamese dishes, showcasing the country’s rich and diverse street food culture.
Bánh mì and phở remain standout favorites, securing impressive rankings at No. 3 and No. 9 with scores of 4.6 and 4.5 out of 5, respectively. Various versions of these iconic dishes also made the list, including bánh mì thịt (pork bánh mì), bánh mì heo quay (roast pork bánh mì), bánh mì ốp la (fried egg bánh mì), bánh mì gà nướng (grilled chicken bánh mì), as well as phở gà (chicken phở) and phở hải sản (seafood phở). Other popular Vietnamese street foods also shone brightly: cơm tấm (broken rice) ranked No. 20 with 4.4 points, nem rán (fried spring rolls) at No. 27 with 4.3 points, and hủ tiếu Nam Vang (Phnom Penh-style noodle soup) at No. 64 with 4.1 points.
Below is a closer look at some of the other standout Vietnamese street foods featured in the Top 100, highlighting their unique flavors and cultural significance:
Nem Lụi
Originating from Huế, nem lụi is a traditional dish made from ground pork mixed with pork skin, garlic, and chives, seasoned with fish sauce. The mixture is skewered onto lemongrass stalks, coated with oil, and grilled. It’s typically served with fresh herbs, wrapped in rice paper, and dipped in either a sweet-and-sour fish sauce or a peanut-sesame dipping sauce. Nem lụi is enjoyed as a main dish or an afternoon snack.
Bánh Xèo
Bánh xèo from Central Vietnam, often called bánh khoái in Huế, is made from a batter of rice flour, water, eggs, sugar, and salt. It’s pan-fried and filled with ingredients like mushrooms, pork, shrimp, bean sprouts, carrots, and green onions. It’s served with a special dipping sauce made from sesame and peanuts, alongside herbs like perilla, lettuce, and Asian basil. In contrast, Southern-style bánh xèo is larger, with a thin, crispy edge and a golden hue from turmeric. Its filling typically includes pork, duck, river shrimp, mushrooms, and bean sprouts.
Bánh Bèo
Bánh bèo is crafted from sticky rice and tapioca flour, poured into small ceramic bowls and steamed. Diners top it with fish sauce, green chilies, pork cracklings, ground dried shrimp, and fried shallots. A sweet version is popular in Hội An. Some international visitors liken bánh bèo to tapas, the famous Spanish small-plate dish.
Bún Đậu Mắm Tôm
Described as a quintessential Vietnamese dish, bún đậu mắm tôm features vermicelli, fried tofu, and pungent shrimp paste, served with accompaniments like spring rolls and boiled pork. It’s presented on a large tray with an assortment of fresh herbs. Diners squeeze lime or kumquat into the shrimp paste, whip it into a froth, and dip the vermicelli and tofu. This dish is a common sight at Hanoi’s roadside stalls.
Bò Bía
Inspired by Fujian and Chaozhou cuisines from Guangdong, China, bò bía is an affordable, accessible snack. In Hanoi and Northern Vietnam, the sweet version features soft wheat wrappers filled with shredded coconut, crunchy malt candy, and black sesame seeds. In the South, the savory version reigns, with fillings like Chinese sausage, eggs, carrots, lettuce, dried shrimp, and herbs, rolled in rice paper and dipped in a sweet-and-sour chili sauce sprinkled with crushed peanuts and fried shallots.
Bánh Rán
Bánh rán is a beloved snack of sticky rice dough balls, often filled with mung bean paste and fried until crispy. Jasmine essence traditionally flavors the filling. An oval-shaped savory version, served with sweet-and-sour fish sauce, is also popular across Vietnam.
Bánh Khọt
Bánh khọt is made from rice flour batter poured into small, round clay molds, topped with fillings like shrimp or pork, and fried to a golden crisp. It’s paired with fresh herbs—sometimes used as wrappers—and dipped in sweet-and-sour fish sauce. Often confused with bánh căn from Central Vietnam, bánh khọt stands out with its vibrant yellow hue and crisper texture.
Bánh Cuốn
A widespread street food, bánh cuốn features thin steamed rice sheets, rolled with or without fillings like minced pork. It’s dipped in sweet-and-sour fish sauce and served with herbs, pork sausage, or fried rolls, making it a popular breakfast choice.
Cháo Lòng
Cháo lòng is a hearty porridge cooked with pork bone broth, rice, and an assortment of pig offal—liver, kidneys, spleen, intestines, heart, and blood pudding. Served hot with sliced offal, it’s enjoyed with fried dough sticks, green onions, herbs, fish sauce, pepper, and chili powder. At just 20,000 VND per bowl, it’s a budget-friendly delight.
Xôi Gà
Xôi gà combines sticky rice with chicken—fried, boiled, whole, or shredded—often served on banana leaves. Some enjoy it with extras like char siu pork, stir-fried veggies, or chili sauce. Available in restaurants or as a nourishing street food, it’s both affordable and satisfying.
Bún Mọc
Originating from Mọc Village in Hanoi’s Thanh Xuân District, bún mọc features vermicelli and pork meatballs in a clear, flavorful broth made from simmered bones, ribs, and shiitake mushrooms. Served hot with pork sausage, fried rolls, and herbs like bean sprouts and chives, it’s a versatile dish adapted to local tastes nationwide.
Vietnam’s vibrant street food scene continues to captivate taste buds, earning well-deserved recognition on the global stage in 2025!
