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Vietnamese egg drop crab soup is a popular contender at large party dinners and weddings. A variation of an egg drop soup is more often than not the opening course of an 8-course meal at restaurants.

Pho is one of the most popular and well-known meals of Vietnamese cuisine, especially here in America. There are many ways to cook up a bowl of pho. The most important part of the meal, and what makes each bowl of pho unique, is the broth.

Vietnamese fried egg rolls are common appetizers, though can also be eaten as a meal by itself if preferred. Chả giò is a deep fry dish commonly made up of ground meat and sliced vegetables rolled up in a pastry sheet.

Inspired by salsa, this seafood salad combines many ingredients tried together with a sweet and spicy sesame seed dressing.

Squash soups are perfect for the Autumn season. Kabocha squash is one of my favorite squash soups because it can be eaten without peeling off the skin.

Vietnamese fish sauce chicken wings are commonly fried and then marinated in fish sauce and are the equivalent and combination of American’s BBQ and honey glazed chicken. The main player in this dish isn’t the chicken but actually is the fish sauce.

Fruits are considered desserts after a meal in Viet Nam, and Vietnamese green mango with sweet fish sauce is a common and popular dessert.

Vietnamese seafood stir fry noodles are my quick and easy go-to when there’s “nothing to eat.” Just some seafood, choy sum, and Top Ramen noodles from Costco.

A classic morning delight for many of Viet Nam. What sets Vietnamese coffee apart—in my opinion—is how much darker the roast is compared to American coffee.