Phở is the quintessential Vietnamese dish, the word phở referring to the type of noodle used in the recipe. Flat rice noodles dance around with medium-rare slivers of beef or boiled chicken in a hearty beef stock. The more popular of the two widely known varieties is phở Hanoi.

Freshwater fish, crustaceans, and mollusks, such as prawns/shrimp, squids, crabs, clams, and mussels, are widely used. Many notable dishes of northern Vietnam are crab-centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients.

Vietnamese cuisine is one of the most unique and diverse cuisines in the world. Vietnamese cuisine is known for its wide range of ingredients and flavors. It typically comprises five different elements: sweet, sour, salty, bitter, and spicy. The use of fresh herbs and vegetables is also important in Vietnamese cooking.

Vietnamese cuisine is based on fresh ingredients, minimal cooking, lots of leafy greens and fish, very limited amounts of animal protein and fat, and moderate use of sugar.