Vietnamese restaurant types and what to expect
Pho restaurants (phở)
Often a single-focus menu built around pho. The main decision is broth style (bo for beef, ga for chicken) and which beef cuts to include. The menu might list a dozen combinations of cuts. See the full pho guide.
Banh mi shops (bánh mì)
Counter-service or street stall. You choose a filling: classic cold cuts and pate, grilled pork, chicken, or tofu. These are fast, affordable, and among the most satisfying sandwiches in any cuisine. See the banh mi guide.
Com tam restaurants (cơm tấm)
Broken rice plate restaurants are a Southern Vietnamese staple. The menu typically lists proteins to combine on a base of broken rice: grilled pork chop (suon nuong), shredded pork skin (bi), steamed egg meatloaf (cha trung), and fried egg. Everything comes with nuoc cham dressing.
Bun restaurants (bún)
Bun (rice vermicelli) dishes are a category unto themselves. Bun bo Hue is the most famous — a spicy Central Vietnamese soup. See the bun bo Hue guide. Bun bo xao (stir-fried beef with vermicelli), bun rieu (crab and tomato noodle soup), and bun cha (Hanoi grilled pork with cold noodles) all use the same noodle but are completely different dishes.
Full Vietnamese restaurants
Longer menus with starters (goi cuon fresh spring rolls, cha gio fried rolls), soups, stir-fries, grilled dishes, rice plates, and noodles. Usually organized by style with protein choices within each. These menus can run 50 to 100 items.
Vietnamese coffee shops (cà phê)
Not a food restaurant but worth knowing: Vietnamese iced coffee (ca phe sua da) is made with strong drip coffee and sweetened condensed milk over ice. Egg coffee (ca phe trung) is a Hanoi specialty with a creamy egg-and-condensed-milk foam on top.
How to read a pho menu
Pho bo (beef pho) menus list the same broth with different beef cut combinations. The most common cuts:
- Tai (tái) — rare sliced beef, added raw to the bowl and cooked by the hot broth at the table
- Chin (chín) — well-done brisket, cooked in the broth
- Gau (gầu) — fatty brisket, more unctuous and rich
- Nam (nạm) — flank steak, slightly chewy
- Sach (sách) — tripe, for adventurous eaters
- Bo vien (bò viên) — beef meatballs, a popular addition
A bowl called "tai chin" has both rare sliced beef and well-done brisket. "Dac biet" means special combination — the most toppings available, usually a good choice for first-timers who want to try everything.
Key Vietnamese menu vocabulary
- Pho (phở) — the flat rice noodle soup
- Bun (bún) — round rice vermicelli noodles
- Com (cơm) — rice
- Banh (bánh) — a broad category: bread, cake, or any item made from flour or rice batter
- Nuoc cham (nước chấm) — the universal dipping sauce of fish sauce, lime, sugar, garlic, and chili
- Thit (thịt) — meat
- Ga (gà) — chicken
- Bo (bò) — beef
- Heo / lon (heo / lợn) — pork
- Tom (tôm) — shrimp
North vs. South Vietnamese menus
Northern Vietnamese cooking (Hanoi) uses less sugar and fewer herbs, with cleaner, more restrained flavors. Pho in Hanoi uses a clearer broth and comes with fewer garnishes. Southern cooking (Ho Chi Minh City) is sweeter, more herb-forward, and uses a wider range of garnishes. Com tam is a Southern dish; bun cha is Northern. At restaurants outside Vietnam, most menus blend both traditions.
Browse ChefBear's recommendations to find which dishes suit your taste, or see more guides at what to order.
FAQ
What are the different types of pho on a Vietnamese menu?
Pho bo (beef pho) lists beef cuts separately: tai (rare sliced), chin (well-done brisket), gau (fatty brisket), nam (flank), and sach (tripe). A combination like "pho tai chin" means two cuts in the same bowl. "Dac biet" means the special with all cuts.
What is com tam and how is it different from regular rice?
Com tam (broken rice) uses grains that broke during milling, with a slightly more tender texture. It is a Southern Vietnamese staple usually topped with grilled pork, steamed egg meatloaf, shredded pork skin, and a fried egg, all served with nuoc cham dressing.
What is the difference between bun bo hue and pho?
Bun bo Hue uses round rice vermicelli rather than pho's flat noodles, and the broth is spicier with lemongrass and shrimp paste. The beef and pork cuts are chunkier. It is bolder and more intensely flavored than pho.
What comes with pho and how do I customize it?
Pho arrives with a plate of bean sprouts, fresh basil, lime wedges, and sliced chilies. You add these yourself to your bowl. Hoisin sauce and sriracha are on the table as condiments to stir in.
What are the common banh mi fillings?
The classic filling includes Vietnamese cold cuts, pate, pickled daikon and carrot, cucumber, cilantro, and sliced chilies. Other common versions use grilled pork, lemongrass chicken, or tofu. The balance of textures — crispy, soft, tangy, rich — is what makes it distinctive.
Order with confidence at any Vietnamese restaurant.
Download on theApp StoreRelated: Pho · Banh mi · Bun bo Hue · What to order