Herbs and Aromatics. Vietnamese food makes extensive use of fresh herbs, spices, and aromatics. Sometimes they go into a steamy pot of pho, sometimes wrapped into spring rolls, sometimes enclosed with a banh xeo pancake. The freshness of each ingredient is crucial.

In the countryside, meals are usually taken on the floor or on a mat with the food served on a large tray. In more urban settings, people use tables and chairs. While most other Southeast Asians use forks, spoons, or the right hand to eat, the Vietnamese use chopsticks and eat out of bowls.

Pho is the national dish of Vietnam and is sold everywhere from nice restaurants to street corners where grandmothers set up makeshift kitchens. For this version, all of the components—noodles, beef brisket broth, herbs, chiles—are served separately.