Bánh cuốn
Bánh cuốn is a type of Vietnamese steamed fermented rice batter dish, filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. It's usually eaten with dipping sauce which is a specially made fish sauce or you can add some chả (Vietnamese sausage) or bánh tôm (Vietnamese shrimp tempura) as side dish.
Cao Lầu
This is not something you'll find all over Vietnam, it's very unique to Old Town Hội An. The most important element of this pork and noodle dish is the noodles. They're made with water drawn from one specific well: the thousand-year-old Ba Le well in Hội An. (What if they were made with water from a different well?! Let's not even entertain that thought.) The noodles are pre-soaked in the magical well water along with lye made from wood ash brought from the Cham Islands outside of Hội An—told you these were special noodles! They end up having a special chewiness and are served in some, but not much, broth with thinly sliced pork, herbs, bean sprouts, and crisp crouton-like squares of fried dough.
Cơm hến (Mussels with rice/noodles)
Cơm hến is a famous Vietnamese rice dish originating in Huế. Cơm hến is bowl of baby mussels or basket clams with rice (you can also choose vermicelli or noodles as an alternative) includes many kinds of raw vegetables and herbs, topped with roasted peanuts and deep-fried pork skin. It is served with either fish sauce or shrimp paste.
Bún bò Huế (Hue beef noodles)
Bún bò Huế is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). The dish is greatly admired for its balance of spicy, sour, salty and umami flavors. Unlike bun bo Hue served in Saigon and Hanoi, the original version in Hue packs a punch so if you are not a fan of spicy food, be prepared.
Bún riêu
Bún riêu is a traditional Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc. This dish is well-known in the country and in the world.
Bún riêu cua is served with tomato broth and topped with freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam, adding many toppings including tamarind paste, fried tofu, mẻ or giấm bổng (kinds of rice vinegar),... and many herbs and vegetables. This dish is rich in nutrition: calcium from the ground crab shells, iron from the congealed pig's blood, and vitamins and fiber from the vegetables.