7 must-try foods in Vung Tau

It’s hard to say exactly when hu tieu muc became Vung Tau’s signature dish, but it’s definitely one you won’t want to miss. Hu tieu is a beloved noodle dish found all over Vietnam, but in Vung Tau, it’s taken to the next level by adding fresh local seafood, creating this one-of-a-kind squid noodle soup. A bowl of hu tieu muc features chewy, thin noodles, rings of squid, 1-2 quail eggs, and an aromatic mix of green onions, cilantro, and pepper that fills the air with fragrance even before it reaches your table. It’s served with bean sprouts, Vietnamese coriander, pickled radish, and a tangy seafood dipping sauce. What makes this dish so irresistible is the perfect harmony of the lightly sweet broth, smooth noodles, and slightly crunchy squid, all topped off with the refreshing, spicy, and sour sides.

Tip: Don’t forget to wash it down with a glass of iced tea or lime tea to cool off!

Where to try:

• Hu Tieu Muc Ong Map (97 Hoang Hoa Tham): 78,000 VND ($3.1)
• Hu Tieu Muc Ong Gia Cali (03 Le Hong Phong Extended Section): 79,000 VND

Among all the specialties in Vung Tau, banh khot might just be the most popular. These small, round pancakes are deep-fried to golden perfection and topped with a variety of seafood, especially baby squid and shrimp. Once crispy, the pancakes are served with fresh lettuce or green mustard leaves to wrap them up with herbs like perilla and basil, and then dipped into a tangy, sweet-sour fish sauce, with a bit of chili and pickled papaya on the side. Take a big bite, and you’ll experience a burst of flavor in your mouth.

Tip: Since this dish is a bit greasy, it’s better suited for lunch or dinner rather than breakfast.

Where to try:

• Banh Khot Co Ba (1 Hoang Hoa Tham): 70,000 VND
• Banh Khot Cay Tre (8B Luong Van Can): 65,000 VND

When most people think of bun rieu, they imagine a bowl of rice noodles with ground crab meat, known for its distinctive crab flavor. However, in Vung Tau, where rice fields are sparse, locals have turned to the bounty of the sea, creating a unique version with shrimp instead of crab, known as bun rieu tom. The shrimp is finely ground and mixed with minced pork, eggs, and spices, then cooked until it floats in savory chunks. This noodle dish is light, with a subtle seafood aroma, and can be paired with various dipping sauces like sweet-sour fish sauce or chili salt. Other common toppings include shelled snails, pork roll slices, and shrimp.

Tip: Huyet, or blood cubes, are a common ingredient, but if you’re not into the texture, which a lot of diners aren’t, just signal the waiter to skip it!

Top pick:

• Bun Rieu Tom Thuan Phuc (94 Hoang Hoa Tham): 63,000 VND

A lesser-known but fascinating (and personally my favorite) dish in Vung Tau is hau ne. Think of it as the ocean’s answer to bo ne, sizzling or dodging beef steak, a breakfast favorite among locals and expats. Plump oysters are bathed in a savory tomato sauce and runny egg and served sizzling hot straight from the pan. The dish comes with crusty bread, making it a truly hearty and delicious dining experience.

Tip: You can also try other oyster dishes, like oyster porridge or oysters grilled with cheese or green onion oil and peanuts.

Top pick:

• Hau Ne Tam Nguyen (3 Hoang Dieu): 47,000 VND

For dinner, nothing hits the spot like a hot, tangy, and spicy pot of lau ca duoi (stingray hotpot), especially on a windy evening by the coast. Stingray is a bit of a picky taste because of its strong odor, but Vung Tau’s hotpot version is made more approachable by carefully cooking it with sour bamboo shoots, herbs, and a rich broth. The dish is kept warm on the stove and served with rice noodles and fresh veggies, while the dipping sauce is all about fish sauce and chili. If you love bold flavors and spicy dishes, this hotpot will definitely hit your taste buds.

Tip: Hotpot is a communal dish, so gather your friends, share the dish, and have fun!

Where to try:

• Lau Ca Duoi Vung Tau Ba Sau (158 Ha Long): 250,000 VND
• Lau Ca Duoi Co Hoa (61B Phan Chu Trinh): 150,000 VND

Yes, you heard it right! In Vung Tau, people roll spring rolls with herring fish, and oh my, it’s unbelievably delicious. I was skeptical at first when I came across this combination, but I was determined to try it, and now I can never eat spring rolls the same way again. Herring is a nutritious fish with a strong flavor, and thanks to the skillful fishermen and creative chefs, this dish has a unique taste. The fish is filleted, marinated with traditional spices, then mixed with cassava and red radish before being tightly rolled in thin rice paper. The spring rolls are deep-fried until golden and crispy on the outside. When eating, you roll them in fresh greens and rice paper: the freshness of the veggies balances the rich, crispy spring rolls, dipped in a sweet and sour fish sauce. It’s perfect for adding fiber and enjoying on hot days when a bowl of soup is just too much to handle.

Tip: Enjoy them with a generous amount of fresh herbs to balance the rich and crispy texture of the fried rolls.

Top pick:

• Chang Cha Gio (43 Mac Dinh Chi): 70,000 VND

If you’re craving something sweet after all these savory dishes, banh bong lan trung muoi (salted egg sponge cake) is the perfect treat to end your meal. This simple yet addictive cake features a soft, fluffy sponge with a subtle egg flavor, topped with cheese, shredded pork floss, and salted egg. Despite its simplicity, this dessert will have you craving another bite, and another! The cakes are usually sold in sets of 10, each about the size of a spoonful, making them ideal for snacking on the go or as a souvenir gift.

Tip: These cakes are best eaten fresh, as they can only be kept in the fridge for 3-5 days, or 1-2 days at room temperature.

Where to try:

• Goc Cot Dien (17B Nguyen Truong To): 45,000 VND
• Golden Bakery (195 Le Hong Phong): 35,000 VND