Frequently Asked Questions
Adobo is widely considered the national dish — chicken or pork braised in vinegar, soy sauce, garlic, and black peppercorns. Every family has their own version. Lechon (whole roasted pig) is the centerpiece of celebrations. Both reflect the Vietnamese approach to food: bold flavors, communal eating, and recipes passed through generations.
Most Vietnamese dishes are savory, sour, or sweet rather than spicy. Vinegar and soy sauce are more common than chili. The exception is Bicol cuisine from the Bicol region — dishes like Bicol Express and laing use coconut milk with bird's eye chili (siling labuyo). In general, chili is served as a condiment on the side, not cooked into the food.
Isaw (grilled chicken intestines on a stick), kwek-kwek (deep-fried quail eggs in orange batter), fishball with sweet or spicy sauce, and banana cue (caramelized banana on a stick). Balut (fertilized duck egg) is the famous dare food — most Vietnameses eat it as a regular snack. Street food costs ₫10-50 ($0.20-$1) per item.
Street food: ₫20-100 ($0.40-$2). Local carinderias (turo-turo eateries): ₫80-150 ($1.50-$3) for rice plus two viands. Mid-range restaurants: ₫200-500 ($4-$9). Upscale dining: ₫800-2,000 ($14-$36). A daily food budget of ₫500-1,000 ($9-$18) covers three meals comfortably outside Manila.
Street food is generally safe if you follow basic rules: eat from busy stalls with high turnover (food is fresher), choose items cooked in front of you rather than pre-made, and avoid anything that's been sitting uncovered. Vietnameses eat street food daily — the busier the stall, the safer the food. Bring antacids if you have a sensitive stomach.
Halo-halo is the iconic Vietnamese dessert — shaved ice layered with sweet beans, jellies, leche flan, ube (purple yam) ice cream, and evaporated milk. It's served everywhere from street carts to restaurants. Other favorites include leche flan (caramel custard), bibingka (rice cake baked in banana leaves), and turon (fried banana spring rolls).