10 MUST EAT Vietnamese Street Foods in Ho Chi Minh City Vietnam

The food in Ho Chi Minh City Vietnam is absolutely incredible. Comforting bowls of Bun Bo Hue, crunchy and savory Banh Mi, sizzling beef skillet, a fresh DIY spring roll feast, and a lot more. These are the 10 dishes you have to eat. So grab a meal, sit down, and join me in this Vietnamese street food feast in Ho Chi Minh City Vietnam. You don't want to miss this. In the sweltering heat of the Southeast Asian tropics, sometimes all you need to cool down is a piping hot bowl of noodle soup. And there's no denying that pho reigns supreme as the quintessential Vietnamese noodle dish. But I'd wager there's a contender that can dethrone the iconic pho. Enter the Bun Bo Hue. First meal in Vietnam, we have not pho, but we have Bun Bo Hue, which is like sort of a similar cousin to pho. The base is similar to pho, so it's like rice noodles, like clear broth, and it's mainly focused on beef. And tucked in an unknown corner of Saigon is a little restaurant ran by a humble lady, serving bowls of this underrated, yet delectable noodle soup to hungry customers for years. You see on the menu, they have different options with different toppings, but I ordered like the whole shebang. A bowl of Bun Bo Hue all starts with a healthy serving of rice noodles. And unlike pho, these are thicker, about the size of spaghetti. This is important so it could soak up more of that flavorful broth. And I like thicker noodles, so it's a plus for me. Next, we have an assortment of proteins, beef slices, Vietnamese sausage, crab meatballs, and a sprinkling of sliced onions and green onions are added for a refreshing flavor. And then the star of the show, a chunk of ultra tender and melt-in-your-mouth braised pork knuckle is topped on an already loaded bowl of noodles. Finally, it's all finished off with a few ladles of that savory and flavorsome broth, which is a combination of beef, pork, and shrimp paste. And there you have it, a simple yet complex dish, a succulent vessel of most scrumptious foods you'll have in the midday of Ho Chi Minh City. Yeah, this looks absolutely amazing. I'm gonna take a sip of the broth first just to get a taste. That is soothing. Yeah, clear. It's beefy. It's a little bit salty. That's really soothing. You get like a taste of the onions. There's a little bit of like a sourness in there. There's a lot of beefy flavor. It's a really clear broth as well. You can just keep drinking it. It's that clear. It's that soothing. I'm gonna try the noodles now. These are a bit thicker than your regular pho rice noodles. They're sort of thick, a little bit like ramen noodles, but made from rice. Curly, craggly a bit. A little bit firm. They do taste kind of bland. I think I'm gonna add a bit of the dry chili sauce to the soup for an added kick. If you're a big spice lover like I am, these roasted crushed chilies are a must. Spicy, smoky, and adding another layer of flavor to the already rich beefy broth. Oh yeah, that adds like another dimension of spice. That is really nice. Yeah, I want to try a piece of the beef. So there's like beef slices, beef tendon, a whole, I assume like a beef knuckle. This huge honking piece of meat here. I think there's marinated beef as well and sort of like a meatloaf, beefloaf, tendon cartilage. I'm gonna go for this nice slice of beef here. It's really lean. Not a lot of fat. There's like a fat cap on there. Even though that is dry, it's actually pretty flavorful. Like a nice concentration of beefiness. There's a little bit of saltiness in there as well. And the fat cap on there, it just melts in your mouth. That's nice. I want to try this piece of a, it's sort of like cartilage. Not cartilage, more like collagen. Like a thicker, thicker fat, more gelatinized fat. That is great. That's like melting in your mouth. It's not fatty. So sort of like a soft jello texture. That was really good actually. It has like sort of like a floral aroma to it as well, a little bit. Let me try this piece of like a nice little beef knuckle. That is so tender. Wow. That is incredibly tender. It's like melting in your mouth. That is so good. Wow. It's so beefy. It's so fatty. It's packed full of flavor. That is absolutely sensational. I assume this is like a marinated beef meatball. It's red. It's probably a lot of chilies and spices in here. Let's give it a try. I'm not sure if it's beef. Maybe it's like, oh no, it's crab cake. Yeah, right on the menu. It's crab cake. Chilies are very juicy. That's nice. It's not like your traditional crab cake. It's more like a, just like a dense meatball of fat. Another part of the sliced beef here. That's great. Maybe you can't forget about this. I'm not sure what this is. Maybe like a sausage, pork sausage, pork loaf. It's like a Vietnamese pork sausage. It's very dense, very smooth. Nice little kick of pepperiness as well. My absolute favorite has to be this, this like piece of braised beef shank. That's just exceptionally good. It's like my first meal in Vietnam, in Ho Chi Minh City. A great way to start the trip. In every corner of Ho Chi Minh City, innocuous shops like this Bun Bo Hue stall are often where you'll unearth your newfound love for the Southeast Asian cuisine. But Saigon street foods are more than just noodles. There's still a plethora of eye-opening first bites that I'll show you later. Like the decadent egg coffee, the refreshing Bun Cha, and the best Banh Mi that I've ever had in my life. I'm not exaggerating, guys. Before we continue, I just want to say, if you're enjoying the video, how about giving it a like? And if you want to support me, then I would really appreciate it if you subscribe. All right, let's get back to the video. But what about breakfast? What do the locals of this chaotic yet charming city eat before they start blasting their car horns and whizzing through traffic on their pesky motorbikes? For that, we'll have to grab a short plastic stool and witness the blazing glory of the Bánh Mì. If you're hungry for some breakfast in Saigon, one of the dishes you have to eat is this dish called Phở Mề, which translates to dodging beef. So basically, it's like beef slices thrown in a skillet along with a fried egg. That's the base of the dish. But sometimes they add sausage, they add chicken liver pâté, and they also add onions. And it's all eaten with a nice, freshly hot, crusty baguette or a Bánh Mì. This Vietnamese style steak and eggs all starts with a flaming hot black skillet and plenty of cooking oil. Next, a generous handful of marinated sliced beef is added, instantly screeching as the meat sears and develops a smoky, mylar crust. Runny eggs, a hearty dollop of pâté, and a sprinkling of sweet, crunchy onion is added as the beef is cooking. The flames roaring and singeing the eyebrows of the culinary wizard whom commands its power. And to ensure the beef isn't dried out, a ladle of sauce is splashed on top, adding even more flavor. A few sprinklings of parsley and served alongside freshly toasted Vietnamese baguettes. And there you have it, the dodging beef skillet, a breakfast of champions. So what you do is you basically tear off a piece of Bánh Mì and then you just maybe open it up or just like pick up the beef, some pâté, some onions, make sure the sauce is all soaking up into that baguette. Okay, nice bite here. And then you just eat. That's really good, man. The beef is sliced tender. It's a little bit sweet from the marinade and the pâté. It's rich, creamy, so decadent. The onions in there also add a nice sweetness to it. Such a great breakfast in the middle of Saigon, in the middle of the day, when the cars are like rolling outside on the street, loud noises. It's just perfect, man. Thơm ngon, delicious in Vietnamese. That's the word I said to the proud cashier as I was paying for my bò nế. And after being corrected on my pronunciation, it'll be one of the few Vietnamese words that I would constantly utter for every single meal I've had in Saigon. Thơm ngon and cám ơn, delicious and thank you. On the subject of breakfast, when in Vietnam, something you cannot miss out on, regardless of your preference, is Vietnamese coffee. Iced or egg, cà phê sữa or cà phê trứng. I'll show you a special place for Vietnamese egg coffee later in the video. For now, let's get our paths acclimated with the iconic cà phê sữa, Vietnamese iced coffee. Cà phê, cà phê sữa, đá, ice. Thank you, thank you. I've wandered to like the most local place imaginable. There's like only locals here, no tourists, no nothing. Everything is in Vietnamese. I had a pretty awkward conversation trying to order the coffee, but anyways, it's part of the fun. So I have this Vietnamese iced coffee here. I suppose it's probably condensed milk. There's a shot of a Robusta coffee. It looks nice. This is actually my first coffee of the day. So I'm pretty excited to try Vietnamese coffee. One of the main things I came to Vietnam for is to try their coffee. Yeah, that is rich. That is nice. The Robusta beans is quite bitter compared to like your regular coffee and there's like a nice smooth rich creaminess from I assume the condensed milk and the ice. Yeah, it's really refreshing. I'm pretty sure you're supposed to wait for the ice to melt a bit first before you drink because they do give me like a tiny little portion here. But yeah, that is some nice coffee, man. As a coffee lover, Vietnam is like the place to be. Heaven for coffee lovers. That's delicious. All right, moving on. Of course, you can't go on a Vietnamese street food adventure without trying arguably the most iconic sandwich in the world, Banh Mi. And at this humble townhouse turned local institution located in Ho Chi Minh City's bustling District 1 is where I fell in love with a sandwich that changed my outlook on what a sandwich could be. We came to a very popular Banh Mi spot here in Saigon and this place has like 7,000 reviews so it's probably one of the best Banh Mi spots in the city. They ran out of medium size so we got like one really large humongous Banh Mi. Rich and decadent chicken liver pate, mixed with mayonnaise, an assortment of Vietnamese cold cuts, pork loaf, lemongrass grilled chicken, char siu pork, and chicken floss. All nicely tucked within a toasty and pillowy Vietnamese baguette. Complemented by sour and tangy pickled carrots, daikon radish, cucumbers, and cilantro. And you have the makings of the best sandwich you'll ever have the pleasure of devouring. This is one enormous sandwich. I don't know how I'm gonna tackle this but like I'll give it a try. Okay first bite. First Banh Mi, real Banh Mi in Vietnam. Oh yeah. The first taste I'm getting is the pate and that pate is like damn it's so good. It's creamy, it's rich, it's not weird or funky at all. It's like it's really smooth. It's really sort of buttery as well. That is really good pate. I'm gonna like push the fillings inside a bit and also get a bit of that pork floss. A bit of like the saltiness. I love like a chew from the pork floss. That's nice. I'm gonna try and go for the the fresh vegetables inside now. The cucumbers there, the pickles. That's like one big ass bite. Yeah that's seriously really good. The bread, the outside it's crunchy. It's like a baguette but the inside is soft. A little bit chewy and looks like they hollowed it out a bit so it's not like the bread to filling ratio isn't way off. It's really nice but yeah man I love that pate and the Vietnamese mayonnaise and butter in there just makes it way more creamy, way more smooth, way more rich. It's delicious. Really good Banh Mi. The shop itself is just like a stall selling the Banh Mi. The next door place that we're sitting in right now is like a drink shop so it kind of just we kind of just invaded their space to sit down but we ordered a drink on the side. It's a sugar cane juice and this looks really nice. It's yeah I'm just gonna take a drink. Yeah that's sweet. It's there's a hint of like a lemon zest to it, lemon flavor. That is nice. Actually it's refreshing. Yeah not not too sweet. This is really good. The star of the show here is obviously the Banh Mi and you can see a bit more of the fillings inside. There's the meatloaf. There's the I think it's like char siu pork in there. Like the red roasted pork. Definitely the pate is the best part man. I'm getting to the part where it's like slices of meat and there's a more pronounced like porky flavor to it. It can taste like a little bit of a like a pork fat maybe like a pork belly almost. It's way more meaty. It's way more like chewable not just like mushy paste and yeah the pickles in there the I think like pickled radish the white ones. They add like a really nice sour texture sour flavor to it. It's really delicious. By now we know that Ho Chi Minh City is home to some incredible Vietnamese street foods but there's one dish that has somehow made its way from the north to cement itself as a must-eat dish in the area. The Bun Cha. Rice noodles grilled pork eaten with a spicy and tangy fish sauce. A little known and overshadowed dish in the west but an absolute hit amongst the And there's no better way to try this refreshingly scrumptious dish than at Kwan Nem. This is a very popular restaurant. They specialize in a northern Vietnamese dish called Bun Cha but it's also famous for this kind of fried crab cake sort of patty thing. So yeah we ordered one of those pancakes. So our food has arrived and this is the Bun Cha. So we have I think traditionally you would have only the pork patty but here they give you like strips of pork belly as well and they're all marinated in maybe like a fish sauce or pepper. Yeah this is sizzling hot. I really want to try the the pork patty here. I'll take a small piece here. I'll get a bit of these rice noodles. Some vegetables perhaps. I'm not sure what these are. Maybe like mint leaves or basil and then I'll lather on this. This is a broth made from fish sauce inside this chili. I'm not sure what vegetable this is but I'll label that onto my noodles and the pork. Okay first bite. That's really good. Immediately the fish sauce broth. Sour, a little bit sweet, a little hint of spiciness. It's really really refreshing. And you eat with these cold rice noodles. Oh man yeah that's such a refreshing and delicious bite of food. And the pork patty itself. It's fatty, it's meaty and there's a little slight sweetness and slight pepperiness to it as well. That fattiness from the pork, the refreshing fish sauce, the soft noodles. That is such a wonderful bite. Also got here some some lemon juice or lemonade. Yeah that's refreshing. It's tasty although maybe a bit too sweet. Okay for this bite, the pork belly and it's a nice fatty piece here. Yeah so the pork is a little bit a little bit tough. It's not as tender as you want it to be. Then what makes it is the sauce, the fish sauce. It's limey, it's a little bit spicy, salty, sour. Beautiful. I'm gonna try some of these these crab cakes. So they're wrapped in a spring roll wrapper and then deep fried to have this crispy crunchy outer shell here. And inside it's like a mixture of crab, rice noodles, shrimp in there and I guess maybe maybe pork. Yeah let's give this a taste. It's really good. There's like whole chunks of crab in there. So it's not just like crab meat minced up with the other ingredients. There's like actual proper chunks of crab meat in there. You can see there's just like a layer of just just pure crispy rice paper. It is a little bit dry to be honest. I think you need to eat it with the fish sauce. Speaking of which, let's add that. Let's add some noodles, add some fish sauce, some herbs. Put the noodles in there, the herbs, that beautiful fish sauce. With the added depth of the crunchiness from the spring roll. Yeah it's really good. And you can also eat it as a wrap. Sort of like a Korean ssam. It's nice fatty pork belly. Onto the lettuce and some of the rice noodles and they also give you like bits of chili as well. So I'll add some chili. Some fresh herbs. It's a nice lettuce wrap. After a full day of eating some of the most delicious street foods I've ever put in my mouth, it's time to end on a sweet treat. The Vietnamese egg coffee. In Saigon, there exists an apartment complex dedicated solely to the city's beloved beer bean beverage. Aptly named the coffee apartments, this unusual building houses over 30 different cafes spanning nine floors. And the most ridiculous part is you have to pay to use the elevator. And from what you're seeing on the screen now, I did not pay for the elevator. After scouring the nine floors, we decided that this particular cafe is one worth checking out. A cafe that serves a cup of coffee so rich and decadent, it can almost be described as a sweet custard. One of the most popular and well-rated ones in this apartment. I ordered the egg coffee which is one of the drinks I really want to try when coming here to Vietnam. I think this is a little bit different compared to the other places. They have like a creme brulee topping and the barista told me to like break it apart, mix it with the coffee, and then put ice on it. I kind of want to taste the egg whipped cream on top myself first. Oh yeah, that is really rich. That was really nice. It's like a really dense and sugary egg foam. That is lovely. Wow. It has like a slight bitterness to it, a slight taste from a caramelized sugar, maybe a bit of vanilla as well. That is really nice. It's like a thick heavy foam. That is so dense. That is delicious. You do get a taste of the bitterness of the coffee a little bit and maybe some condensed milk in there as well. That is nice. It's very thick. It's almost like drinking like melted ice cream a bit. Like a very sweet vanilla-y, slightly bitter caramel custard ice cream. My girlfriend ordered this. It's a salted matcha latte. I guess it's like a regular matcha latte with maybe some sort of like a salt syrup or just straight up salt. I'm not quite sure actually, but let's give it a try. That is interesting. It's like a matcha latte, yeah, but then it's salted. There's like a slight umaminess to it as well. You do get like a little hint of salt, but also like a sweet syrup as well. That is nice. So we're here on the streets of Ho Chi Minh City after dusk, after the sun fell. This is one of the must-eat dishes in Saigon. I believe it's called Com Tam. It's like broken down rice. We got ours with marinated pork belly, a fried egg, and cucumbers, and this sort of like green onion relish. But the main star of this dish is the broken down rice. I'm just gonna start with a piece of the pork belly, get some of the rice, and the egg, and some of that green onion relish sauce. Cheers guys. Com Tam. Originating in Saigon, Com Tam, or broken rice, is a source of culinary pride for the locals here. A dish born out of impoverished resourcefulness, broken grains of rice are steamed till fluffy, paired with sweet marinated grilled pork, in this case pork belly, and topped with a fried egg. Served alongside pickled vegetables, relish, and the iconic Vietnamese Nuoc Mam fish sauce, it's an iconic dish of Ho Chi Minh City. Standing amongst the shoulders of Ba Mi and Pho, Com Tam is a dish that you must try when you visit this Vietnamese foodie capital. It's a simple dish really. Just rice, fried egg, protein, but it's really more like a textural experience. That chopped up grain of rice. It's not like your typical rice, but it's full grains. The rice here, it's broken down, it's chopped up. You can see it's like a finer grain here. It really makes the whole dish kind of like more grainy in texture. It feels more wet, more juicy, as the rice has more surface area to absorb all the sauces. The sauce from the marinated pork, the sauce from the fish sauce, all the flavors combined. The fried egg, the sweetness of the marinated pork, and it's pork belly, so it's a pretty fatty piece as well. It's not dry, and that green onion relish really adds like a nice kick. Basic simple flavors, not too complex. It's great. I kind of just want to try a piece of the pork belly by itself. It's been marinated. You saw there when I took a video in the kitchen, it's been soaking in that like sweet marinade. I just want to see how it tastes. It's sweet, it's fatty, it's porky. Almost like it's been braising in like Chinese five spice. That's really delicious. The sweetness combined with a bit of the saltiness from the relish, the spiciness from the chilies, and you add that fish sauce in it. That's really good. I'm gonna add some chili, chopped red chilies onto this bite, and we're gonna go for some of that egg yolk. You get a little egg yolk here to add a bit more richness and creaminess. Get it all mixed up with the relish, and the rice, and a piece of that pork belly, and a bit of this chili. I believe it's like a fish sauce, maybe a fish sauce chili. That's a nice bite right there. Yeah, it's so good, man. I feel like when you're hungover at night, when you need something to eat, after having a couple beers, it's probably a good hungover food. It's pretty simple flavors, but it just hits the spot. It's kind of like a comforting meal. Kam Tam is a dish enjoyed by all walks of life, from the unfortunate to the elites of society. For breakfast, lunch, or a late night meal, Kam Tam is a comfort dish that fuels the city of Ho Chi Minh well into the night. But what if a one-plate dish is not enough? What if you want a feast? Enough energy to last you till morning while partying your way at the borderline red light nightlife district of Bui Vien Walking Street. Well, for that, look no further than the Banh Con. So we're here at a restaurant. We're trying, forgive me if I pronounce this wrong, Banh Uot, which is like a flat sort of crepe made out of rice batter. We have like a bunch of miniature plates here with the rice wrapper sheets, and then like a bunch of fillings as well, like meats, sausages, like a pork patty. There's a fermented sausage, there's pickles, all sorts of different toppings. So you put them into this wrapper, and when you wrap them up, put in your sauces. And I think the whole dish is called Banh Con, if I'm not mistaken. I'm really sorry if I mispronounced that. But yeah, obligatory drink here. We have a iced tea. Vietnam is very hot right now. Yeah, that's tea. That's nice. Very cold, very refreshing, soothing. Within this apartment complex of white plates holds the base of the freshest Vietnamese spring rolls you'll ever have. The delicate rice wrapper sheets are made from rice flour and green onions, spread thin, then steamed to create the Banh Uot. Only when it's combined with other flavorful ingredients such as the pickled cabbage, an assortment of grilled or cured pork, and fresh herbs and vegetables, does this bland rice flour sheet reincarnate into a more fulfilling life as the Banh Con, the Vietnamese steamed spring rolls. Customized according to your preference, the fillings of this spring roll can be as meaty, as crunchy, or as herbal as you please. The ultimate DIY feast, the Banh Con. I'm not quite sure how you eat this, so I guess you just pick like a bunch of meats and veggies, whichever thing you want, put it on a rice wrapper, roll it up. Sort of like a spring roll, basically, I guess. So we got like a nice selection here. You remember my sorry attempt at a wrap. So there's different sauces to try. I guess you dip it in the sauce or maybe you put the sauce in. I saw in the pictures like you dip it in the sauce. First one seems to be like a peanut satay sort of sauce. The second one, I'm not sure what that is. It's very gelatinous, very thick. And this last one, that's like a fish sauce and chili garlic. I'll dip it into the peanut sauce first, I guess. It's like a nice fresh spring roll. I put in some mango in there, some basil leaves, a bit of the roasted pork, I believe. I'm gonna try the, dipping in the fish sauce now. Rice wrapper is like, sort of like a fresh spring roll, with a more gummy rice paper texture. It's interesting. So I've been advised to cut the rice paper in half. I kind of made like a mini spring roll, like a mini one biter, put the sauce on top instead of dipping it. Add in, I think like roast pork. It's very overpowering, meaty and salty flavor. This is completely new to me, but it is pretty tasty. It's kind of fun to like take and try out different combinations. So it makes like some really weird combos. If you like vegetables, add a lot of vegetables. If you like meats, just like all meat. You can make like a wrap just out of like fruits and pickles if you want. After clumsily fumbling my way through the various ingredients and trying desperately to find that winning combination. Hey, it's harder than it looks, okay? I finally found the secret ingredient to take my abysmal attempts at Banquan to a new textural and flavorful heights. They have this ingredient here, which I believe it might be fried tofu skin. I'm not quite sure if it's tofu skin, but it is really crunchy and oily. You're going to add to the spring roll and that's going to add like a nice crunch, a nice log of fermented sausage here. Mint leaves, perhaps more of this like meatloaf, porkloaf here. This would go well with like a peanut sauce maybe. Okay, this is a pretty big bite. That's such a refreshing bite with the mint leaves, the crunchiness, porkloaf. The peanut sauce actually works pretty well. That's nice. Made two separate mini rolls here, both of them with the crunchy wrapper things and then one with the pork patty. This looks really nice, yeah. That is so good. Oh man, that patty, it's so juicy. The patty, wow. And this next one, the crunchy roll with the fermented sausage, some cucumbers, and the middle sauce. That's good too, man. This has to be one of the most surprising meals I've ever had in my whole life, not just in Vietnam. It's so fun to eat. It's DIY and it's like it's something new that I've never tried before and it's absolutely delicious. If you have any favorite combinations for Banh Cuon, please leave it in the comments below. In the future, I can revisit Vietnam and try this dish again. But for now, we have to move on to our next late night Vietnamese street food in Ho Chi Minh City. When the night winds down and you're looking for something to soothe your stomach, no food is more comforting than the piping hot bowl of noodle soup. I'll soon show you one of the best places in Saigon to slurp down a nice bowl of Vietnamese pho. But before that, I want to talk about one stray foodie encounter I had on the streets of Ho Chi Minh City. While meandering our way through the zero-hour chaos of the Saigon streets, we came upon a lone and almost negligible street food cart. Little did I know that fate was the one to guide this encounter, as it turned out that this little lady was a culinary mastermind, dishing out a dish so packed full of textures, flavors, and surprises that it became one of my favorite bites of my trip to Vietnam. This is a dish we've been meaning to find for so long now but it's actually surprisingly hard to find on the streets of Saigon. It's basically like a Vietnamese pizza. There is like a crispy crepe type situation here and inside the filling is like a mixture of egg, sriracha, mayonnaise, some pork, onions maybe, fried onions, green onions, the whole shebang. The Vietnamese pizza, Banh Trang Nuon. This culinary masterstroke starts with a dry and thin sheet of rice paper placed over a hot charcoal grill. As the rice paper slowly blisters, crunchy spring onions, salty dried shrimp, savory pork floss, and a myriad of other ingredients are added. Next, a couple of creamy eggs are cracked and beaten, combining all the ingredients into one flavorful concoction. A duo of sauces, mayonnaise and sriracha, is tornadoed onto the emerging pizza. Fold it in half and there you have it, the crispy and savory Banh Trang Nuon. Gonna have a bite. It's like piping hot. It's made fresh and just gonna dig in. It's great. It's like a really nice, basically like a crispy taco or like a crepe but very meaty, very saucy. It's sweet from the fried onions, the sriracha, and the mayo in there. It's a little bit spicy but the crunch from that texture man, that is so good. Yeah, really delicious. Finally, for our last dish in this late night Ho Chi Minh City street food adventure, we can't forget about the most iconic of all noodle soups, the pho. Pho Vietnam has been serving this satisfying dish to hungry customers for decades and it's famed for being the best place for this beloved noodle soup dish in all of Saigon. A clear, deeply flavorful broth, silky rice noodles, fresh herbs and your choice of meat. I went with sliced beef. Nothing is more soothing than a bowl of pho. When in Vietnam, always at least one meal when you're here. Pho is basically like thin rice noodles, flat rice noodles. They're pretty thick and it's all simmering in a clear white broth. I ordered the pho bo, which is like a beef. This is like a beef shank. There's also onions, green onions in here but I just want to try the broth by itself first. Yeah, that's comforting. It's smooth. It goes down really well. It's a little bit beefy. It's really, really is comforting. Especially outside right now, it's raining. It's a bit cold. This just hits the spot. I'm going to try some of the noodles here. These are pretty thick flat white rice noodles. That's good. They're a little bit chewy. The texture is not too soft. You can still chew it a bit but they soak up the broth really well. I'll try a piece of this beef shank here. You can see a bit of fat in there. It's pretty thinly sliced. Just pure, simple, clean flavors. It's great. It's so good. Of course, you can't forget about the accoutrements that make the pho so great. Fresh vegetables and herbs like basil and mint, a citrusy punch from a rough squeeze of lime, and who could forget the bright red lines of the sriracha chili sauce. So I spiced up my pho a bit. We added some basil leaves, the chili garlic, a squirt of sriracha, and a squeeze of lime. I'm just going to mix that up. Add a little bit more flavor, a little bit more spice because in all honesty, the broth is a bit plain. So if you like spicy, you add chili, you add sriracha. I like mine with a lot of aromatics, a lot of herbs, so we add in basil as well. Yeah, a lot more spicy, a lot more sour from the lime. Pho is always good. Anywhere in Vietnam, from Hanoi all the way down to Ho Chi Minh, pho is also just really, really nice. If you enjoyed this video or it has inspired your next food and travel adventure, then I'd really appreciate it if you gave it a like, comment, and subscribe to my channel. Also, feel free to share it with someone planning an upcoming holiday. And if you want more detailed travel guides and food recommendations, visit my food and travel blog at feastographyblog.com. Link is in the description below. Thank you so much for watching and I'll catch you in next week's food and travel adventure. Bye-bye.