Vung Tau food guide

Banh khot Bánh khọt

Bánh khọt is a bite-size cake fried in small molds, crisp outside and soft inside, topped with shrimp or squid and scallion oil. Wrap one in lettuce and herbs and dip it in sweet-sour fish sauce.

Banh tieu Bánh tiêu

Bánh tiêu is fried wheat dough around mashed steamed mung bean, a crisp golden shell with a lightly sweet filling. Eat it hot, in the hand, while you walk.

Lau ca duoi Lẩu cá đuối

Lẩu cá đuối is a stingray hotpot for the table: soft, naturally sweet fish with no small bones, in a sour-sweet broth. Expect bamboo shoots, or tamarind and pineapple, with greens and bún on the side.

Banh canh ghe Bánh canh ghẹ

Bánh canh ghẹ is thick, chewy rice or tapioca noodles in crab broth, with crab meat called both ghẹ and cua, fried shallots, herbs, and lime. The broth may include coconut milk, or it may be a lighter seafood stock sweet from the bones and the crab.

Bun rieu tom Bún riêu tôm

Bún riêu tôm is the coast’s bowl beside inland crab bún riêu: shrimp stock, tomato, shrimp cakes, tofu, squid, and pork. Greens go in the bowl and shrimp paste stays on the side.

Hu tieu muc Hủ tiếu mực

Hủ tiếu mực is Vung Tau’s breakfast noodle bowl: pork-bone and dried-squid broth with squid, shrimp, fish cake, and quail eggs. Squeeze in lime and add bean sprouts and herbs.

Goi ca mai Gỏi cá mai

Gỏi cá mai is thin raw cá mai in lime, fish sauce, and garlic, with rice paper, herbs, and peanuts. Roll it, or eat the plate as it is served.

Chao hau Cháo hàu

Cháo hàu is rice porridge with oysters, finished with fried shallots, cilantro, and fish sauce. It is the soft bowl to order after a day out.

Oc Ốc

Ốc is a table of snails, ốc hương, ốc mỡ, ốc len, and ốc móng tay, fried with tamarind, grilled with scallion oil, roasted in salt, or tossed in butter and garlic. The meat is fresh and crisp-sweet, eaten with rau răm and a sour-spicy dip.

Hau nuong pho mai Hàu nướng phô mai

Hàu nướng phô mai is oysters grilled with cheese, a shared plate next to the snails at the evening seafood tables.

Bun sua Bún sứa

Bún sứa is crisp jellyfish and noodles in a light, lightly sweet broth of bones and seafood. Finish it with greens, herbs, chili, and lime.

Goi cuon tom Gỏi cuốn tôm

Gỏi cuốn tôm is boiled shrimp, greens, and rice noodles rolled in rice paper, cool and not greasy. Dip it in mắm nêm or peanut sauce.

Bun oc Bún ốc

Bún ốc in Vung Tau is fresh snails and soft noodles in a sour broth of tomato and tamarind, with greens. Stir in mắm tôm, chili, and herbs to taste.

Lau tom 5 ri Lẩu tôm 5 ri

Lẩu tôm 5 ri is a hotpot of small, firm, naturally sweet shrimp in a bone and seafood broth soured lightly with tamarind or pineapple. Eat it with greens, mushrooms, and bún or mì.

Banh bong lan trung muoi Bánh bông lan trứng muối

Bánh bông lan trứng muối is sponge with salted egg yolk, cheese, and pork floss. Eat a slice as a snack or a sweet.

Banh mi bo nuong Bánh mì bò nướng

Bánh mì bò nướng is a baguette filled with marinated grilled beef, fragrant, soft, and sweet, with herbs, cucumber, and a special sauce.

Tau hu nong Tàu hũ nóng

Tàu hũ nóng is hot, soft tofu, mildly fatty and lightly aromatic. Eat it with sweet-sour fish sauce or soy sauce.

Kem bo sau rieng Kem bơ sầu riêng

Kem bơ sầu riêng is a cold cup of fresh avocado and ripe durian, rich, gently sweet, and fragrant with durian.

Banh canh Long Huong Bánh canh Long Hương

Bánh canh Long Hương is a Bà Rịa breakfast of translucent, chewy-soft noodles in a rich bone broth, usually with fish cake, pork hock, or shrimp and pork. Herbs, scallion, and ground pepper finish the bowl.

Lau ca duoi Lẩu cá đuối

Trần Hưng Đạo, Trần Phú, and Hùng Vương

A sour-sweet stingray pot for the table, the fish soft and sweet with no small bones. The broth carries bamboo shoots, or tamarind and pineapple, with greens and bún on the side.

Banh canh ghe Bánh canh ghẹ

Tú Xương, Võ Thị Sáu, and Lê Lai

Thick, chewy noodles in crab broth, the crab called both ghẹ and cua, with fried shallots, herbs, and lime. The broth may include coconut milk, or it may be a lighter stock sweet from the bones and the crab.

Bun rieu tom Bún riêu tôm

Shrimp stock with tomato, shrimp cakes, tofu, squid, and pork. Greens go in the bowl and shrimp paste stays on the side.

Hu tieu muc Hủ tiếu mực

The breakfast bowl: pork-bone and dried-squid broth with squid, shrimp, fish cake, and quail eggs. Lime, bean sprouts, and herbs come beside it.

Goi ca mai Gỏi cá mai

Thin raw cá mai in lime, fish sauce, and garlic. Roll it in rice paper with herbs and peanuts, or eat the plate as it is served.

Chao hau Cháo hàu

Soft rice porridge with oysters, fried shallots, cilantro, and fish sauce. Order it after a day out.

Oc Ốc

Lý Tự Trọng, Kha Vạn Cân, and Trương Công Định

Ốc hương, ốc mỡ, ốc len, and ốc móng tay, fried with tamarind, grilled with scallion oil, roasted in salt, or tossed in butter and garlic. The beach restaurants and the Back Beach night market serve them too.

Hau nuong pho mai Hàu nướng phô mai

Beach restaurants and the Back Beach night market

Oysters grilled with cheese, a shared plate next to the snails at the evening seafood tables.

Goi cuon tom Gỏi cuốn tôm

Cô Giang and Xô Viết Nghệ Tĩnh

Boiled shrimp, greens, and rice noodles rolled in rice paper, cool and not greasy. Dip it in mắm nêm or peanut sauce.

Bun oc Bún ốc

Trương Công Định

Fresh snails and soft noodles in a sour broth of tomato and tamarind, with greens. Stir in mắm tôm and chili to taste.

Banh bong lan trung muoi Bánh bông lan trứng muối

Sponge with salted egg yolk, cheese, and pork floss. Eat a slice as a snack or a sweet.

Banh mi bo nuong Bánh mì bò nướng

Nguyễn Thái Học

Marinated grilled beef, fragrant, soft, and sweet, in a baguette with herbs, cucumber, and a special sauce.

Back Beach night seafood market Chợ hải sản đêm Bãi Sau

Back Beach

After dark, pick fish, crab, or shellfish and choose how it is cooked.