Vietnamese

Vietnamese cuisine combines fresh ingredients with familiar formats, including baguettes bánh mì), noodle soups (phở) and rice bowls. Favourites such as Vietnamese BBQ skewers and bánh xèo (crispy turmeric rice pancake filled with prawns, pork or vegetables) introduce diners to global flavours without stepping too far outside their comfort zone.

Interest in nourishing dishes has risen by 82.4%*, driving demand for
balanced broths, fresh herbs and lighter bowls. Vietnamese favourites such as
noodle soups, rice bowls, salads and fresh rolls, combine everyday comfort with wholesome appeal. Suited to modern eating habits, they work across lunch, dinner and grab-and-go.

Adventure is 2.5 times* more strongly associated with Vietnamese cuisine on menus. Vietnamese curries, phở, summer rolls and wok-seared meats introduce diners to new flavours with confidence, giving operators an approachable way to broaden menus without moving too far from well-known formats.

Vietnamese menu items have grown by 6.8% year on year*, reflecting the cuisine's popularity. Rice or noodle bowls and broths are adaptable formats easy to customise with lean proteins, quick to serve and ideal for everything from grab-and-go to workplace catering, education, pub restaurants and fast casual dining.

Vietnamese cuisine builds flavour through grilled proteins, slow-cooked broths and fermented ingredients such as distinctive fish sauce rather than relying on intense heat. Finished with herbs, vegetables, pickles and lime, Vietnamese techniques make dishes that feel layered, balanced and full of character.

Interest in tangy flavours has grown by 16.6%, zesty by 23.1% and spiced by 32.3%* highlighting an appetite for dishes that are light, layered and refreshing. Fresh herbs, crunchy vegetables, pickled garnishes and lively dressings bring Vietnamese flavours to dishes.

Slow-simmered broth, aromatic cinnamon, rice noodles, fresh herbs and meat or tofu come together to create Vietnam's best-known dish. Light yet deeply satisfying, phở delivers all the comfort of a hearty meal with a lighter, fresher finish.

A crisp baguette filled with grilled meat or tofu, pickled vegetables, fresh herbs and chilli, bánh mì blends familiar bakery appeal with vibrant Vietnamese flavours. It’s easy to eat on the move, making it perfect for cafés, grab-and-go and street food menus.

Rice vermicelli bowls layer delicate rice noodles with grilled meat or tofu, crisp vegetables, fragrant herbs and nước chấm dressing (a classic Vietnamese dipping sauce) to create colourful, satisfying meals. Easy to add different proteins and toppings, they tap into the popularity of bowl food.

Star anise is a key ingredient in Vietnamese cooking and helps create the cuisine’s signature profile. Often toasted before use, it enriches slow-cooked broths such as phở, as well as braised meats and rich stocks with warmth and complexity.

Often bruised, sliced or finely chopped before cooking, lemongrass releases delicate citrus aromas into broths, marinades and curries. It creates depth and freshness, making it one of the most adaptable ingredients in Vietnamese kitchens.

Rich, fermented fish sauce delivers the savoury umami that defines many Vietnamese dishes. Used in broths, marinades, dipping sauces and dressings, it balances sweet, salty and tangy flavours while adding depth and complexity across the menu.

Vietnamese cuisine naturally lends itself to everyday foodservice. Rice bowls, noodle bowls and slow-cooked broths work across lunch, dinner and grab-and-go occasions, while fresh herbs, pickled vegetables and punchy dressings enable operators to offer lighter meal options packed with flavour.

Apply Vietnamese marinades, herbs and sauces to menu favourites such as Vietnamese-style ribs, chicken wings, bánh mì burgers, wraps and salads. It's an easy way to rework dishes with fragrant flavours that customers will be keen to try.

Finish dishes with fresh herbs, pickled vegetables, a squeeze of lime and a drizzle of nước chấm (easily made by combining fish sauce, with common ingredients such as chilli, garlic and lime). These simple additions bring colour, crunch and bright, balanced flavours to salads, rice dishes and noodle bowls.

Vietnamese cuisine naturally suits grab-and-go. Salads, spicy soups, grilled chicken skewers and Vietnamese-style wings offer lighter, satisfying alternatives that combine freshness, convenience and portability for busy consumers.

Encourage diners to make each meal their own with a choice of proteins, fresh vegetables and Asian-inspired sauces such as hoisin or scallion oil (spring onion). Flexible combinations appeal to different dietary preferences and help operators update menus with minimal complexity.

Vietnamese flavours work well with seasonal ingredients, making them ideal for limited-time specials. Use fresh spring vegetables, summer salads or warming winter broths with classic Vietnamese herbs and dressings to create seasonal specials for every time of year.