Hue beef noodles, the spicy beef noodle dish that originated from the city of Hue, is different from Pho because of its yellow broth and various beef intestine toppings.

The spiciness gives the noodles a nice kick, which makes the dish easier to eat in the heat.

Cao lau

Only available in Hoi An, cao lau’s noodles, which are similar to udon used in Japanese cuisine, are made using water from a special, undisclosed well in the city.

It’s a type of dry noodle dish served with pork slices, crispy pork skin and plenty of greens.

This is a great dish offering a mix of satisfying textures.

White Rose Dumplings

Hoi An’s version of dumplings are made in a delicate white rose shape, which give the dish its name.

The dumplings are not only photogenic, but also delicious, with a great balance of smooth white dumpling skin and satisfying pork and prawn fillings.

They are often served with fried onions added on top, which add a nice crunch.

Banh xeo muc Nha Trang

Banh xeo means pancake in Vietnamese and the banh xeo muc Nha Trang is a specific squid pancake that’s local to Nhang Trang.

Most other cities have prawns or pork inside their banh xeo, with the squid giving a more chewy texture, which contrasts well with the crispy pancake.

Banh trang nuong

A cousin to banh xeo, banh trang nuong is a rice paper crepe, or thin pancake, that's better known as Dalat Pizza.

Frequently spotted in the streets and markets of Dalat, they are heated on a hotplate with various toppings such as eggs, spring onions, fried onions and sausages, as well as sauces.

The texture of the thin crust combined with the explosion of flavours makes for an awesome snack.

The best way to eat it is to wrap it up like a roll or burrito.

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