MSG. If you've ever had Pho in a restaurant, chances are it was made with the flavor enhancer monosodium glutamate (MSG). Of course, this ingredient is completely optional and can be requested to be left out if desired.

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.

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.

A hallmark of Vietnamese cuisine is its use of fresh ingredients. Each dish celebrates the natural flavors of herbs, vegetables, and meats from local markets. A unique feature is the use of Nước mắm (fish sauce), found in almost every household.