Must Try Food in Vietnam, Laos & Cambodia
Follow your appetite through morning markets, smoky street grills, and family kitchens. This is the flavor of Indochina—fresh herbs, slow-simmered broths, and recipes guarded like treasures.
Phở Hà Nội
A clear, aromatic beef broth simmered overnight with star anise and cinnamon, poured over silky rice noodles and thin-sliced brisket. Bright lime, crisp herbs—Hanoi’s morning ritual.
Bún Chả
Charcoal-grilled pork belly and patties, dipped in a light, tangy fish-sauce broth with pickles and herbs, paired with cool vermicelli. Smoky, sweet, addictively balanced.
Laap (Larb)
Hand-chopped meat or mushrooms tossed with lime, mint, chilies, and roasted rice powder. Zesty, herbal, crunchy—pinched with warm sticky rice.
Or Lam
Luang Prabang’s forest stew—eggplant and mushrooms simmered with lemongrass, chilies, and pepperwood (sakhan). Earthy, gently spicy, deeply comforting.
Fish Amok
River fish steamed in banana leaf with coconut cream and kroeung spice paste—lemongrass, galangal, kaffir lime. Silky, fragrant, classically Khmer.
Num Banh Chok
Fresh rice noodles ladled with green fish curry and a garden of herbs and crisp veg. Light, aromatic—the Cambodian breakfast.
EXPLORE INDOCHINA
Build your own route through Indochina
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