Today, Cham introduce the best combo for your breakfast or even lunch and evening in Vietnam – The Phở or Banh Mi and Milk Coffee with ice. Those three are the icon food and drink of Vietnam. You can find they are sold everywhere in Vietnam from streets to restaurants But it need a proper eating process in order to enjoy all the nice tastes of it.

CNN channel voted the Banh Mi, Phở and Milk Coffee for the Top 50 Best Asian Street Food.

The mutual origin of the combo are from the French. The French bring coffee trees to grow in the North of Vietnam. It is called Robusta bean which is suitable for Vietnam climate (tropical with no-high mountains like Africa or South America which is suitable for the Arabica bean). The name of Phở is soundlike-French-word – “feu” mean fire! Banh Mi is somehow like The French’s baguette, they bring to Vietnam in the 20th Century. But all are modified with Vietnamese’s gout for a long time.


First of alls, We come with the manner of Phở or The Phở Etiquette!!


Vietnamese Phở is an easy dish to pick up and enjoy. To consuming pho only requires your ability to place your order, and hold chopsticks and spoon in your hands, and slurp away. 


Choose from a variety of toppings like beef slices, tendon, meatballs, or a combination of all! A meatless option is available with leafy greens, tomatoes, mushrooms, and tofu.

When you travel to Vietnam and order Phở, they will ask you the North Phở or the South Phở. “Phở Bắc hay Phở Nam”. It is base on the size of noodle made Phở. The North Phở is bigger than The South one.

2. ADD TOPPING – Optional

If you order additional toppings, begin by adding bean sprouts, fresh herbs (sweet basil and Vietnamese mint), and a little squeeze of lime. Push the garnish into the hot broth and gently mix with the noodles.

This is the difference between The North Phở and The South one. When The North people eat phở without vegetables, The Souht ones get a lot of leaves for adding in.


With a spoon in one hand and chopsticks in the other, lift noodles and enjoy, alternatively slurping the broth. Dig into your pho while it’s piping hot, otherwise it will turn soggy and taste bland.

4. SAUCES – optional

Sriracha chili sauce and hoisin sauce are traditional condiments. Squeeze a little of each into a saucer. Mix both sauces together with your chopsticks.

5. DIP

Dip beef slices or other meat toppings you have into the hoisin-sriracha sauce mixture.


In Vietnam, it’s not considered rude to tip the bowl and slurp the broth. Go for it if you’re in the mood and savor every last drop!

A Pho store in the past


We move to the Bánh Mi. The banh mi is an airy and crunchy French baguette, stuffed with an ever-varying combination of meats, vegetables, and sauces. For me, the sauces is the most important thing of Banh Mi’s taste. The sellers usually prepare the sauce in the evening before. Fish cake (Chả cá) or fried eggs can substitute for meats some case. Don’t forget to notice the seller no chili for your Banh Mi if you can not afford it cause Vietnamese like to put the chili into Banh Mi.

Fish-cake banhmi

From it’s French original, They are all modified with various kind of local food elements. If you travel around Vietnam, different regions come with different tastes.

Inside a banh mi store

Remember try Banh Mi when it is still warm on your hand right after seller put all things inside. It is better than wait for a long time.

Without meat and vegetables or sauces, Vietnamese people have sweeten condensed milk to eat with banh mi. Easy. Cheap. But Delicious! Believe me!

Banh Mi with sweeten condensed milk


Coffee culture is an important part of daily life in Vietnam. Although it was first brought by the French colonist in the mid-19th century, coffee quickly became popular, and Vietnam is currently one of the largest coffee producers, as well as the leading producer and exporter of the Robusta coffee variety.

Local Vietnamese drink coffee any time of the day! “Đi Cà Phê không?” means “Have a Coffee” is usually use when you want to meet someone. Even, they may not drink coffee.

Traditional Vietnamese coffee is made from Robusta beans, which have a strong, bitter taste. In fact, Robusta have double times caffeine than Arabica which is more popular in Europe and America. Vietnam has a rich coffee heritage and the ‘Phin’ (filter) is a key element in the Vietnamese way of enjoying coffee. Roast and ground coffee is placed into the metal filter that sits over a cup collecting the rich coffee liquid slowly dripping down. Feel free to sweeten your drink with condensed milk (you’ll find that many locals do), or mix it with ice. Vietnam and Brazil is the top two biggest Robusta beans producer.

For me, the Vietnamese Condensed milk is the key make the special taste in the Viet Coffee. Vietnamese use Ong Tho or The Southern Star brand of condensed milk for making the milk coffee.

The sweeten condensed milk in Vietnam

Coffee Arabica is the first species of coffee introduced by French missionaries to Vietnam in 1857. It was initially grown near churches in the northern and central regions of Vietnam, such as in the provinces of Ninh Binh, Thanh Hoa, Nghe An, and Ha Tinh, then in Quang Tri and Quang Binh. After that, coffee was also grown in the south of the Central Highlands and the southeastern region. The Central Highlands was discovered to be the most suitable place for growing coffee.

At the end of the 1990s, Vietnam became the leading coffee producer in Southeast Asia, and the second leading one in the world after Brazil. Vietnam produces mostly Robusta coffee.