Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory.

Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.

Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served.

Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls.

Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side.

This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice.

Bún đậu mắm tôm is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors.

Cơm chiên is the Vietnamese take on fried rice. The dish is very versatile because almost anything can be added to the rice to enrich it, but it's usually prepared with white rice, garlic, salt, and pepper. The rice is cooked and it's then stir-fried in hot oil.

Cơm chiên is served while still hot, and it can be enriched with various vegetables, eggs, or sausage meat. Soy sauce or fish sauce can be used as a seasoning, while chopped spring onions provide extra texture and a nice visual contrast to the rice.

This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt).

The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.

Nộm is a traditional salad. It's made with a combination of fresh, grated vegetables such as cabbage and turnip, along with papaya, green mango, banana flowers, cucumber slices, and sometimes even shredded boiled pork. Other common ingredients include hot chili peppers, roasted ground nuts, and grated carrots to make the salad more visually attractive and colorful.

Nộm is the name in the North, while in Southern Vietnam, the salad is known as gỏi. The salads are usually dressed with nước chấm, and they're often served with prawn crackers on the side.

Bánh cuốn is a popular Vietnamese street food item consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon than tri), or both (banh cuon Ha Noi). The dish is usually served with a fried shallot dip, sweet and sour fish sauce (nuoc mam chua ngot), a variety of fresh herbs, and lime-based sauce on the side.

It takes a special kind of skill to prepare these steamed rolls which should always be extremely thin and translucent. Bánh cuốn is usually consumed for breakfast in Vietnam, while a similar version of the dish is also present in Thai cuisine, where it is known as khao phan.

Cơm cháy is a traditional dish and a specialty of Ninh Binh. The dish is made from steamed rice that's sliced into flat and round shapes. The rice needs to be glutinous Huong rice, with round and pure grains. It is then dried in the sun for a few times and preserved in dark and cold space to keep the flavor and avoid the development of mold.

After the drying, the slices of rice are fried in hot oil until the rice develops a crisp texture. Cơm cháy is typically served with goat meat, beef, pig's heart, carrots, and mushrooms.

Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand.

Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.