On the Michelin Guide, Vietnam’s top chefs share interesting topics related to the above topic. What dishes do they crave the most besides banh mi and pho?
"We get it – pho and banh mi are the global stars of Vietnamese cuisine , and for good reason. But if you're craving something beyond the usual fare, these Vietnamese chefs have a few favourites they're itching for you to try. From feudal-era salads once reserved for royalty to vibrant local dishes bursting with herbs, textures and flavours, this is the Vietnam they know and love in every bite," the Michelin Guide notes.
Duy Nguyen , chef, Little Bear (Michelin Guide Selected Restaurant and Young Chef Award 2024, 2025)
Broken rice, a special dish
PHOTO: MICHELIN GUIDE
"Definitely broken rice , with grilled pork and various toppings. It's a favorite of most Vietnamese, from breakfast to dinner, whether you're young or old, rich or poor. Anyone can sit down on the sidewalk and enjoy it. There's a broken rice restaurant where I brought chef Andrew Martin, who's from Bangkok, and he said: If there's a place where people from all walks of life can sit down and eat, it's broken rice. We see people coming in luxury cars with cleaners, all sharing the same space."
Vo Thi Bich Thuan , chef and owner of Vi Que Kitchen restaurant (Michelin Guide 2025)
Royal vegetable salad
PHOTO: MICHELIN GUIDE
"For me, it's the royal vegetable salad . This dish comes from Hue, the ancient capital of Vietnam, and the name says it all: a vegetable worthy of royalty. This jelly-like vegetable was once reserved for kings, prized for its cooling, detoxifying, and skin-beautifying properties. It's not just a salad, but a dish steeped in history, rich in flavor, balanced, and elegant from the old world ."
Le Minh Tung , chef and owner of Xoi Com (restaurant in the Selected list of Michelin Guide 2025)
Vermicelli with tofu and shrimp paste
PHOTO: MICHELIN GUIDE
"I want to share my favorite dish in Hanoi : bun dau mam tom . The dish is made with simple ingredients - rice noodles, deep-fried tofu and shrimp paste. The dish brings a rich blend of sour, spicy, salty and sweet flavors. You will find this dish at street stalls all over Hanoi, where vendors sit on the sidewalk with small oil stoves to fry tofu, served with soft rice noodles, fresh local herbs (like mint, perilla leaves and basil), shrimp paste mixed with kumquat juice, fresh chili and sugar. Hanoians often enjoy bun dau mam tom for lunch - a simple but extremely nutritious dish, also perfect after a long day of work."
Tu Dang , chef and owner of Nha Tu restaurant (Bib Gourmand, Michelin Guide 2025)
Beef noodle soup
PHOTO: MICHELIN GUIDE
" Bun bo Hue is simply a dish that reminds me of home. I was born in the Central region, where every meal is rich in lemongrass, spicy and always served with fish sauce. The rich, spicy flavor of that land is ingrained in my blood. Bun bo is a wonderful embodiment of that spirit - rich with beef, pork leg, fresh herbs, shrimp paste and most importantly lemongrass - the breath of the Central region, the taste of home to me".
Vo Thanh Vuong , head chef, Coco Dining (1 Michelin star, 2025)
Nam Pho rice noodle soup
PHOTO: THANHNIEN
"I want everyone to try Nam Pho noodle soup - the noodle soup of Hue. This dish is both typical and closely associated with the culinary tradition of Central Vietnam, and is a hidden gem of Vietnamese cuisine. Although little known in the world, once you taste it, you will not forget it. Nam Pho noodle soup has chewy, soft noodles, a rich, slightly thick broth made from pork, crab or shrimp, often with a striking orange-red color from annatto oil. Each spoonful of noodle soup brings warmth and comfort, punctuated by fresh herbs and spicy chili. This dish reflects the ingenuity and sophistication of Hue's culinary heritage, where even everyday street food brings a sense of warmth and solemnity."
Thanhnien.vn
Source: https://thanhnien.vn/ngoai-pho-va-banh-mi-cac-dau-bep-michelin-muon-du-khach-thu-mon-nao-khac-185250711103656415.htm
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