Vietnam is a country with a rich and unique cuisine. Are you looking for delicious and attractive street food, but don't want to spend too much money? Let's take a look at 10 delicious street foods with Visithcmc for just under 20,000 you can easily enjoy.

1. Trứng Vịt Lộn (Balut)

"Trứng vịt lộn"" is a Vietnamese dish that translates to "balut" in English. It is a popular street food in Vietnam and can find on every street corner, especially at night.

The process of making balut involves allowing a fertilized duck egg to develop for a specific period, usually around 17-21 days, before boiling it. The embryo inside the egg develops into a partially formed duck embryo with recognizable features such as feathers, bones, and sometimes beak and eyes. Balut can be processed into many different dishes such as: boiled balut, stir-fried balut with tamarind, grilled balut with salt and pepper, duck eggs, ... To increase the flavor, it can be served with laksa leaves, ginger and dipped with salt, pepper, lemon and chili.

Balut is known for its unique taste and texture, with some people finding it delicious and others finding it challenging due to the presence of recognizable embryonic features. It's considered a delicacy in many cultures and is often enjoyed as a snack or even as a high-protein source of nutrition.

Balut is known for its unique taste and texture, with some people finding it delicious and others finding it challenging due to the presence of recognizable embryonic features. It's considered a delicacy in many cultures and is often enjoyed as a snack or even as a high-protein source of nutrition.

Price: 1usd/3-4 eggs

2. Bánh Tráng Trộn (mixed rice paper)

"Bánh tráng trộn" is a popular Vietnamese street food snack that translates to "mixed rice paper" in English. It's a dish made from rice paper, which is typically used to make spring rolls or fresh summer rolls. Bánh tráng trộn is a creative and flavorful way to enjoy rice paper in a different form.

The dish consists of various ingredients mixed together, which can include:

• Rice Paper Strips: The rice paper is cut into thin strips or bite-sized pieces.
• Herbs and Shredded Vegetables: Common vegetables and herbs used in bánh tráng trộn include green mango,laksa leaves, and fried onions.
• Other ingredients: Shrimp, beef jerky, quail eggs, peanuts, and special sauce.

To prepare bánh tráng trộn, the ingredients are mixed together in a large bowl, and the sauces are added to provide flavor. The dish is then tossed thoroughly to ensure even distribution of the ingredients and sauces. The final result is a colorful and tasty medley of textures and flavors that's enjoyed by many as a snack or light meal in Vietnam.

Price: ~ 1usd

3. Chè

"Chè" is a Vietnamese term that refers to a variety of sweet desserts. It's a broad category of dishes that are made from different ingredients such as beans, fruits, glutinous rice, tapioca pearls, and more. Chè desserts are typically served cold and are popular throughout Vietnam as a refreshing and flavorful treat.

Chè can be made using a wide range of ingredients, resulting in a diverse array of flavors, colors, and textures. Some common types of chè include:

- Chè Chuối: Made with bananas and tapioca pearls cooked in coconut milk, creating a creamy and sweet dessert.

- Chè Bắp: A corn-based pudding with sticky rice, coconut milk, and sometimes mung beans or other ingredients.
- Chè Đậu Xanh: A mung bean-based dessert that can be served with coconut milk, sometimes topped with roasted sesame seeds.
- Chè Thái: A mixed dessert with various fruits, jellies, and other components, often served with crushed ice and condensed milk. 

These are just a few examples, and the variety of chè desserts is extensive. Chè dishes are commonly enjoyed as snacks, desserts, or even light meals throughout the day. They showcase the Vietnamese love for combining flavors and textures in delightful and often creative ways, resulting in a rich culinary tradition.

Price: 0.5-1usd/cup of che

4. Bánh Xèo (sizzling cake)

Bánh Xèo is a savory Vietnamese dish that can be best described as a crispy Vietnamese pancake or crepe. The name "Bánh Xèo" translates to "sizzling cake" in English, referring to the sizzling sound the batter makes when poured into a hot skillet. This dish is popular in Vietnamese cuisine and is enjoyed as a casual meal, often served as a snack or main course.

Bánh Xèo is made from a batter primarily consisting of rice flour, turmeric powder (which gives it its characteristic yellow color), coconut milk, and water. The batter is poured into a large skillet or pan, where it's cooked until it becomes crispy along the edges. Inside, the crepe is usually filled with a combination of ingredients such as shrimp, slices of pork, bean sprouts, and green onions. The crepe is then folded in half and served with a variety of fresh herbs, lettuce leaves, and dipping sauce, typically made from fish sauce, lime juice, sugar, and chili.

Bánh xèo in the west of Vietnam

To enjoy Bánh Xèo, you would often tear off a piece of the crepe, wrap it in lettuce leaves and herbs, and dip it in the sauce before taking a flavorful bite. The contrast between the crispy crepe, the tender fillings, and the vibrant herbs and dipping sauce creates a delightful harmony of flavors and textures.

Price: 1usd/ 2-4 cakes

Bánh xèo in the central region of Vietnam

5. Bánh Bèo

"Bánh bèo" is a traditional Vietnamese dish that consists of small, round, and delicate steamed rice cakes. Bánh bèo is a popular snack or appetizer in Vietnamese cuisine, often enjoyed with friends and family.

The dish is typically made with a base of steamed rice batter, resulting in a soft and slightly chewy texture. The rice cakes are often served in individual small dishes or bowls and topped with various savory ingredients, including:

- Dried Shrimp: Chopped dried shrimp is a common topping that adds a burst of umami flavor to the rice cakes.
- Sliced Pork Skin or Ground Pork: Pieces of tender pork skin or ground pork are often added for a meaty component.
- Scallion Oil: A mixture of scallions and oil is drizzled over the rice cakes to add flavor and aroma.
- Fish Sauce: A light fish sauce dressing is commonly drizzled over the top, providing a savory and slightly tangy flavor.
- And other optional ingredient depend on the region.

Bánh bèo in the south of Vietnam

Bánh bèo is commonly found in street food stalls, markets, and local eateries in Vietnam. It's not only a delicious dish but also a part of Vietnamese culinary culture that reflects the country's emphasis on communal dining and sharing food with loved ones.

Price: 1usd/4-5 cakes

Bánh bèo in the central region of Vietnam

6. Gỏi Cuốn (fresh spring rolls)

"Gỏi cuốn" is a Vietnamese dish commonly known as "fresh spring rolls" in English. These rolls are a popular appetizer or light meal in Vietnamese cuisine, known for their fresh and healthy ingredients and their delicate flavors.

Unlike fried spring rolls (chả giò), gỏi cuốn are not deep-fried. Instead, they consist of translucent rice paper wrappers filled with a variety of fresh and often raw ingredients. The rice paper wrappers are made from rice flour and water, resulting in a slightly sticky and chewy texture when moistened.

The typical components of gỏi cuốn include:
- Rice Paper: Thin, translucent rice paper wrappers are used to encase the fillings. They need to be softened by briefly dipping them in warm water before assembly.
- Protein: Common protein fillings include shrimp, grilled pork slices or poached chicken
-Vegetables: Gỏi cuốn often contain an assortment of fresh vegetables such as lettuce, mint leaves, Thai basil, cilantro, and bean sprouts. These vegetables provide crunch, freshness, and aromatic flavors.
- Rice Noodles: Thin rice vermicelli noodles are often added to give the rolls substance and texture.
- Dipping Sauce: Gỏi cuốn are typically served with a dipping sauce, which can vary in flavor from slightly sweet and savory to tangy and spicy. The dipping sauce often includes ingredients like fish sauce, hoisin sauce, peanut butter, and lime juice.

To assemble gỏi cuốn, a softened rice paper wrapper is placed on a clean surface. The fillings, including protein, vegetables, herbs, and noodles, are layered on one side of the wrapper. The sides of the wrapper are then folded over the fillings, and the roll is tightly folded to encase the ingredients. The result is a neat, cylindrical roll that showcases the colorful and enticing ingredients inside.

Gỏi cuốn is often served whole or cut into bite-sized pieces and is typically accompanied by the dipping sauce. The combination of textures, flavors, and the refreshing nature of the dish makes gỏi cuốn a popular and healthy choice among Vietnamese and those who appreciate Vietnamese cuisine.

Price: 1usd/ 3-4 rolls

7. Bột Chiên (fried dough)

"Bột chiên" is a popular Vietnamese street food dish that translates to "fried dough" or "fried flour" in English. It's a simple yet delicious dish that features cubes of fried dough mixed with eggs and various toppings, resulting in a flavorful and satisfying snack.

The dish is known for its crispy and chewy texture, and it's often enjoyed as a casual treat in Vietnam. Bột chiên is commonly found in street food markets and stalls, where vendors prepare it fresh for customers. The main components of bột chiên include:

Fried Dough: Cubes of dough, which are typically made from rice flour, are deep-fried until they become crispy on the outside while remaining slightly chewy on the inside.

Eggs: Whisked eggs are added to the fried dough cubes during the cooking process. The eggs bind the ingredients together and create a luscious coating around the dough.

Toppings: Various ingredients are added to the dish for flavor and texture. Common toppings include chives, green onions, and sometimes diced sausages or dried shrimp.

Sauces: Bột chiên is often served with a dipping sauce, such as a mixture of fish sauce, vinegar, sugar, and chili. This sauce adds a savory and tangy element to the dish.

The finished bột chiên is served hot, often garnished with chopped scallions or herbs and accompanied by the dipping sauce. Diners can enjoy the crispy and chewy texture of the fried dough along with the savory taste of the eggs and toppings. Bột chiên is a beloved Vietnamese street food that exemplifies the country's culinary creativity and love for combining simple ingredients to create flavorful and satisfying dishes.

Prce: 1usd

8. Bò Bía (popiah)

"Bò bía" is a Vietnamese snack or street food that's often referred to as "popiah." However, it's important to note that bò bía is quite different from the more commonly known gỏi cuốn (fresh spring rolls). Bò bía features a unique combination of ingredients and flavors that make it distinct.

Sweet Bò bía

The main components of bò bía include:

- Rice Paper: Bò bía is wrapped in thin rice paper, similar to gỏi cuốn. The rice paper is moistened with water to make it pliable for wrapping.
- Jicama: The central filling of bò bía is often jicama (also known as yam bean), which is a crispy and slightly sweet root vegetable. The jicama is typically julienned and sautéed with garlic before being used as a filling.
- Chinese Sausage: Slices of Chinese sausage, known as "lap xuong," are a common ingredient in bò bía. These sausages have a sweet and savory flavor that complements the other components.
- Dried Shrimp: Chopped dried shrimp adds a umami flavor to the rolls.
- Sauce: Bò bía is typically served with a smear of sauce, which adds a slightly sweet and savory component to the rolls.

Bò bía is often enjoyed whole or cut into smaller pieces. The combination of textures, flavors, and the interplay between sweet, savory, and aromatic elements make bò bía a unique and satisfying snack. It's a popular choice among Vietnamese people and visitors alike when exploring the diverse world of Vietnamese street food.

Price: 1us/ 3-5 rolls

Salty Bò bía

9. Súp Cua (crab soup)

"Súp cua" is a Vietnamese crab soup that translates to "crab soup" in English. It's a comforting and flavorful dish that often features a rich and creamy broth with chunks of crabmeat and various ingredients. Súp cua is enjoyed as a soup course or even a light meal in Vietnamese cuisine.

The main components of súp cua include:

- Crab: The star ingredient of the soup is crabmeat, which can come from various types of crab. The crabmeat is typically cooked and extracted from the shells before being added to the soup.
- Broth: The broth of súp cua is often made using a combination of chicken or pork broth and sometimes seafood broth. The broth is typically seasoned with aromatic ingredients like onion, garlic, and ginger.
- Creamy Base: Súp cua is known for its creamy texture. The creaminess can come from ingredients like cornflour.
- Vegetables: Various vegetables can be added to súp cua, including corn, carrots, peas, and sometimes mushrooms. These vegetables add color, texture, and nutrients to the soup.
- Eggs: Some versions of súp cua incorporate beaten eggs, which are gently stirred into the hot soup to create delicate ribbons of cooked egg.
- Seasonings: The soup is flavored with seasonings such as fish sauce, salt, and sometimes a touch of sugar to balance the flavors.

Besides the traditional crab soup with basic ingredients, now this dish has been modified with some ingredients to create a new flavor such as: Fairy hair crab soup, herbal egg crab soup, Pork brain crab soup .. but still retains the original flavor of this delicious soup.

Price 0.5-1usd/ cup

10. Hủ Tiếu Gõ

Hủ tiếu gõ" is a popular Vietnamese noodle dish that's often enjoyed as a flavorful and comforting meal. It's a variant of the more well-known "hủ tiếu," which is a type of noodle soup that originated from the Teochew Chinese community in Vietnam. “Gõ” comes from the trolleys selling noodle soup that have a set of two wooden or metal slats that knock together to emit a distinctive, recognizable sound instead of a clamor.

The main components of hủ tiếu gõ include:

- Noodles: Hủ tiếu gõ is typically made with thin and flat rice noodles, similar to the noodles used in pho or other noodle soups.
- Broth: The broth of hủ tiếu gõ is usually clear and flavorful, made by simmering ingredients like pork bones, dried shrimp, and sometimes chicken or seafood. It's often seasoned with aromatics like onion, garlic, and various spices.
- Protein: The dish often features a variety of proteins, which can include sliced or minced pork, shrimp, squid.
- Vegetables: Various vegetables such as bean sprouts, chives, and lettuce are added to the dish for freshness and crunch.
- Garnishes: Hủ tiếu gõ is typically garnished with chopped cilantro, green onions, and shallots to enhance the flavors and presentation.
- Sauces: Depending on personal preferences, diners might add condiments like chili sauce, hoisin sauce, or soy sauce to adjust the flavor to their liking.

Hủ tiếu gõ can be found at street food stalls, local eateries, and restaurants across Vietnam. It's very cheap and delicous.

Price: 1usd/ bowl

11. Bánh Tráng Nướng (grilled rice paper)

"Bánh tráng nướng" is a Vietnamese dish that translates to "grilled rice paper" or "grilled rice cake" in English. It's a popular street food snack that's made using rice paper, the same type of thin, translucent wrappers used to make fresh spring rolls (gỏi cuốn). However, bánh tráng nướng takes a different approach to utilizing rice paper.

The dish is often enjoyed as a casual snack and has become quite popular due to its simplicity and delicious flavors. The main components of bánh tráng nướng include:

- Rice Paper: Thin sheets of rice paper are used as the base for bánh tráng nướng. The rice paper is not moistened and softened like it is for fresh spring rolls. Instead, it's used in its dry and crisp form.
- Toppings and Fillings: Various ingredients are placed on top of the rice paper to create a flavorful combination. Common toppings include green onions, corn, dried shrimp, ground pork, quail eggs…
- Sauces and Seasonings: Bánh tráng nướng is often seasoned with a mixture of ingredients such as mayonnaise, chili sauce.
- To make bánh tráng nướng, the dry rice paper is placed on a hot griddle or grill. Toppings and fillings are added to the center of the rice paper, and the edges are folded over to create a square or rectangular shape. The rice paper is then grilled until it becomes crispy and the fillings are heated through. The final result is a crunchy and flavorful snack with a variety of textures and tastes.

Bánh tráng nướng is often cut into bite-sized pieces before serving, making it easy to enjoy as finger food. It's a great example of Vietnamese street food that showcases the country's creative approach to utilizing familiar ingredients in innovative ways. The combination of crispy rice paper, savory fillings, and the interplay of sauces makes bánh tráng nướng a delicious and satisfying treat.

Price: 0.5-1usd/ cake

12. Bắp Xào (stir-fried corn)

"Bắp xào" is a Vietnamese dish that translates to "stir-fried corn" in English. It's a simple and flavorful dish that features fresh corn kernels stir-fried with various ingredients to create a tasty and satisfying side dish.

The dish typically includes the following components:

Corn Kernels: Fresh corn kernels are the main ingredient of bắp xào. The kernels are usually cut from the cob and used as the base of the dish.

Protein (Optional): Some versions of bắp xào might include a protein source such as shrimp or chicken. These proteins are often marinated and cooked along with the corn and vegetables.

Seasonings: The dish is typically flavored with a combination of seasonings, which can include garlic, soy sauce, fish sauce, oyster sauce, and sometimes a touch of sugar for balance.

. Bắp xào is a prime example of Vietnamese cuisine's ability to turn humble and fresh ingredients into a delicious and satisfying dish.

Price: 0.5-1usd/serving

These street foods are not only delicious but also very cheap. We can find these dishes on every street corner in Vietnam. With the price of only 0.5-1usd, you can already enjoy the dishes that are full of attractive and full of flavor. 

Let’s hang out and experience the culinary culture of Vietnam right now!