Bò nhúng dấm is a Vietnamese version of a hot pot that is traditionally served communal style. In its basic form, the dish consists of a vinegar-flavored broth that may also include coconut milk or coconut water, lemongrass, onions, or other additions, while typical accompaniments include thinly sliced raw beef and an assortment of fresh vegetables and herbs such as bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves.

Although the name (bò) suggests the dish is exclusively made with beef, it can also include other types of protein such as squids or shrimps. Additional elements include rice paper sheets, which are used as wrappers, and typically nước chấm and mắm nem dipping sauces.

The main star of bò lúc lắc is diced marinated beef. The meat is shortly seared before it is served on a bed of watercress and sliced tomatoes. Additional toppings may include pickled onions, and a dipping sauce resembling lime-based vinaigrette can be drizzled over the meat or served on the side.

The dish was once a rare treat that was mainly prepared and served on special events. Nowadays, it is more common, but bò lúc lắc is still considered a restaurant specialty and a dish that is traditionally reserved for special occasions. 

Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth.

The origins of bò kho are still a mystery, although it is believed that the dish has many influences, from both the East and the West. In rural areas of Vietnam, the stew is usually much spicier than in urban areas. It is traditionally consumed for breakfast, garnished with chopped green onions, coriander, and onions.

Bò lá lốt is a Vietnamese dish consisting of ground beef that is combined with spices and onions before it is wrapped in lolot leaves (occasionally known as wild betel). The rolls are then grilled over charcoal, and they are traditionally served together with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces.

It is recommended to enjoy bò lá lốt by wrapping it in rice paper along with side dishes, garnishes, and condiments.

Thịt kho tàu is a traditional dish of braised and caramelized pork belly with eggs. It's made with a combination of pork belly, garlic, shallots, soy sauce, sugar, fish sauce, and hard-boiled eggs. The braising liquid usually consists of oil, garlic, shallots, and coconut water.

The meat is sliced, parboiled, then marinated in fish sauce, sugar, onions, and soy sauce. Later on, it's simmered with aromatic herbs, the braising liquid, and eggs until tender. Once done, the dish is usually served with rice or dua chua (pickled mustard greens) on the side. 

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.

Cơm tấm sườn is a classic dish from South Vietnam. It consists of grilled pork served on top of broken rice. The combination is often topped with a mix of stir-fried onions and pickles, and it's accompanied by fish sauce for dipping. The pork is typically marinated in lemongrass, pepper, garlic, and fish sauce before it's grilled.

This dish is usually served in the morning for breakfast.

Nem lui is a traditional dish originating from Hue. The dish consists of ground pork that's grilled on a lemongrass skewer. Other ingredients often include black pepper, pork skin, garlic, shallots, and fish sauce. The meat combination is rolled into a sausage shape around a lemongrass stick, and it's then brushed with oil and grilled on a coal stove until slightly charred.

Nem lui typically comes accompanied by vegetables, Vietnamese herbs, and rice paper that's rolled like a spring roll while the grilled ground pork is used as the filling, and the combination is then dipped in a sweet and sour peanut-sesame sauce. The dish is served as a main course or a snack in the afternoon.

Cà ri gà is a Vietnamese version of Indian chicken curry. The dish is fairly easy to prepare and it uses ingredients such as chicken pieces, potatoes, carrots, onions, garlic, coconut milk, chicken broth, and herbs and flavorings such as lemongrass, fish sauce, bay leaves, and curry powder.

The meat should ideally be marinated overnight. The curry is simmered until the potatoes become tender and all of the other ingredients are fully cooked. It's recommended to serve the dish with steamed white rice and a crusty baguette on the side, which is often used for dipping.