A FOOD TRADITION
Central Vietnamese cuisine
Central Vietnamese cuisine spans the narrow coastal and upland regions between the northern and southern cultural zones. It is known for assertive use of chili, fermented seafood, lemongrass, shrimp paste, and aromatic herbs, while rice, noodles, seafood, pork, and local greens remain foundational. Cooking commonly combines boiling, steaming, grilling, braising, and finely composed dipping sauces. Representative dishes include mi quang, bun bo Hue, banh xeo central-style, and the small filled pancakes called banh can. The tradition reflects both coastal trading connections and inland food cultures, and should not be reduced to the cuisine of one modern administrative province.
Dishes linked to this cuisine
1–6 of 6
Banh Trang Cuon Thit Heo
Vietnamese rice-paper rolls filled with sliced pork and fresh vegetables and herbs, commonly served with a savory dipping sauce.
Cao Lau
A Hoi An noodle dish of chewy rice noodles with pork, bean sprouts, fresh herbs, savory seasoning, and a small amount of broth, often topped with crisp pork rind.
Cửa Khe fish sauce
Explore the dish and its connections.
Da Nang Bun Cha Ca
Da Nang rice-vermicelli soup with springy fish cakes in a clear sweet-sour broth commonly built with tomato and pineapple.
Hoi An Chicken Rice
Hoi An turmeric rice served with shredded seasoned chicken, onion, herbs and pickled vegetables.
Mi Quang
Mi Quang is a Vietnamese noodle dish of turmeric-tinted rice noodles with pork, prawns, peanuts, herbs, and a small amount of savory broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.