MSG. If you've ever had Pho in a restaurant, chances are it was made with the flavor enhancer monosodium glutamate (MSG). Of course, this ingredient is completely optional and can be requested to be left out if desired.

Freshwater fish, crustaceans, and mollusks, such as prawns/shrimp, squids, crabs, clams, and mussels, are widely used. Many notable dishes of northern Vietnam are crab-centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients.

Signature Dishes One of the most iconic Vietnamese dishes is Pho, a fragrant and hearty soup made with rice noodles, beef or chicken, and a flavorful broth. Another well-known dish is Banh Mi, a Vietnamese-style sandwich filled with various meats, pickled vegetables, and sauces.

Soy sauce is a commonly used condiment in Vietnamese cuisine. It is used in various dishes to add flavor and depth to the food. While fish sauce is the most popular and widely used condiment in Vietnamese cooking, soy sauce also has its place in the cuisine.