Vietnamese cuisine offers delicious street food; however, for people visiting for the first time, some dishes may seem like too much of a challenge for their palate. Traditional Vietnamese dishes include popular ingredients and flavors that can excite the most adventurous eaters. For instance, you may encounter dishes such as blood soup or the famous fertilized duck egg, commonly found in Vietnamese street food markets.
Trung vit lon
(Fertilized duck egg)
One of the easier entries into the world of ‘strange’ food in Vietnam is the fertilized duck egg. These eggs contain a partly formed bird embryo, which may not always be visible depending on its stage of development. Rich in protein, they are commonly served to Vietnamese children for breakfast and are often enjoyed with basil leaves and salted lime chili sauce.
If you’re too intimidated by the large duck egg, another option is Trung Cut Lon, which refers to fertilized quail eggs. These smaller eggs can be served warmed in a tamarind and lemongrass sauce, a popular dish in the afternoon.
Ga Tan Den
(Black chicken in herbal soup)
This herbal soup is a staple in Vietnamese diets and is renowned for its medicinal properties. The broth is infused with medicinal herbs and dried fruits, including mugwort and goji berries. While it can be made with standard chicken, the black chicken, from a unique Vietnamese breed, is the most distinctive version.
Chan Ga
(Chicken feet)
Chicken feet are ubiquitous in Vietnam, often regarded as a delicacy. They can be prepared fried with chili and honey sauce or boiled and served with ginger and lemongrass. Typically, they are ordered as a side dish with hot-pot, and specific breeds of chickens with large feet are particularly sought after.
Tiet Canh
(Blood soup and animal organ soup)
Blood soup (tiet canh) is a dish that is less recommended today due to health concerns, as it consists of a seasoned mixture of fresh blood from various animals. In more common settings, you will find stalls selling animal organ soup, which may include liver, intestines, stomach, and more. The diversity of these soups demonstrates the Vietnamese approach to utilizing every part of the animal.
Oc
(Sea snails dishes)
Sea snails, particularly popular in Northern Vietnam, come in various forms and preparations. A classic dish is “Bun oc,” a snail soup, but you can also find many specialized snail dishes at street food restaurants. Typically, these dishes are served in the evening with a range of sauces, including lemongrass and ginger.
Raw octopus with ‘mam tom’
This unique dish can be found with street venders in Hanoi, featuring raw octopus. While the flavor might not be appealing to everyone, the dish is complemented by mint, perilla, and the pungent fermented shrimp sauce known as ‘mam tom‘.
Silkworms, river worms and other worm dishes
Grilled silkworm nymphs (con nhong) are commonly found as street food and are valued for their protein content. In Northern Vietnam, silkworms are cultivated on mulberry leaves. Another popular item is the coconut worm, often consumed live, or the river worm, which can be fried in an omelette.
As the saying goes, “one man’s food is another man’s poison.” Therefore, do not judge local food habits when traveling; you may end up enjoying some of these dishes. If not, you’ll find an abundance of other options at Vietnamese street food stalls, markets, and restaurants.
This article was originally published in 2020 and updated June 2021.
