An Indochina journey isn’t complete without exploring its incredible culinary landscape. Food here is more than just a meal — it’s a window into the region’s soul, culture, and traditions. From Vietnam to Laos and Cambodia, every dish tells a story.
Vietnam
- Pho: The iconic noodle soup made with rich broth, fresh herbs, and beef or chicken — a must-try for every traveler.
- Banh Mi: A Vietnamese-style baguette filled with pickled vegetables, cold cuts, and savory sauces — a perfect on-the-go snack.
- Bun Bo Hue: A spicy, flavorful noodle soup originating from Hue, filled with beef and pork.
- Bun Cha: Grilled pork served with rice noodles, herbs, and fish sauce — famously loved in Hanoi.
- Goi Cuon: Fresh spring rolls stuffed with shrimp, pork, and greens — light, healthy, and refreshing.
Laos
- Khao Niaw: Sticky rice steamed in bamboo baskets, eaten with nearly every meal.
- Laap: A signature meat salad made with minced fish or meat, herbs, and lime — fresh and zesty.
- Mok Pa: Steamed fish wrapped in banana leaves with lemongrass and dill — aromatic and delicate.
- Tam Mak Houng: Lao-style papaya salad, saltier and more fermented than its Thai cousin, full of bold flavors.
Cambodia
- Bai Sach Chrouk: Grilled pork with rice, pickled vegetables, and soup — a local breakfast favorite.
- Fish Amok: Cambodia’s national dish — a silky fish curry steamed in banana leaves with coconut milk and spices.
- Khmer Red Curry: A mild coconut-based curry with meat and vegetables, often served with bread — a delicious colonial fusion.
From the street stalls of Hanoi to the riverside cafés of Luang Prabang and Phnom Penh, these dishes reflect the heart of Indochina — vibrant, diverse, and unforgettable. Let Vietnam Indochina Travel guide you through this flavorful journey across the region.
