Best Vietnamese Food in Paris: 5 Must-Try Dishes That Bring Vietnam to the Table

Vietnamese food is shaped by contrast: north and south, street and table, freshness and depth. It is a cuisine where herbs are not decoration, broth is not background, and every sauce is built around balance.

This guide looks at five dishes that show why Vietnamese food in Paris is worth starting with: pho, bun bo, nem, goi cuon and banh mi chao - and where to try them.

These are five dishes worth starting with.

Pho – A Bowl Built Before It Reaches the Table

Pho is the dish most people associate with Vietnamese food, but its familiarity can make it easy to overlook. A proper bowl is not just rice noodles and hot broth. It is a sequence of decisions made long before service begins.

T

he broth has to carry the dish. It should have depth without becoming heavy, aroma without becoming sharp, and enough clarity to let the noodles and herbs remain visible in the experience. Good Vietnamese pho does not rely on one strong flavour. It relies on a base that can hold everything else.

Then come the rice noodles, soft but still structured. Then the meat: beef for richness, chicken for something lighter, tofu and mushrooms for a vegetarian version with its own kind of depth. Finally, the herbs, lime, chilli and sauces allow the bowl to shift at the table.

That last part matters. Pho is personal. Two people can order the same bowl and finish it differently. One adds lime early. Another waits. One keeps the broth clean. Another builds heat with chilli. The dish allows for all of it.

For anyone discovering Vietnamese food in Paris, pho is a useful first test. It shows whether a kitchen understands time, restraint and balance.

Where to eat it:

• Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris (Phở Tái, Phở Gà, Phở Chay, Phở Hà Nội Garlicky, Phở Trộn and Phở TNT)

You can also try pho at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris, where the selection includes Pho Bo, Pho Ga, Pho Chay, Pho Tron, Pho Bo Sot Vang, Pho Ha Noi 1988, Pho Sao Vang and Pho TNT.

Pho Sot Vang – The Bowl with a Paris Accent

Within the world of pho, Pho Sot Vang deserves its own moment.

The dish keeps the familiar structure of Vietnamese noodle soup: broth, rice noodles, herbs and warmth. What changes is the beef. Slow-braised and richer in character, it brings the comfort of stew into a bowl that still remains unmistakably Vietnamese.

That is what makes Pho Sot Vang interesting in Paris. It does not feel like a forced combination. It feels like a dish shaped by movement between places. The broth keeps it light enough to stay within the pho family; the braised beef gives it a deeper, rounder tone.

For diners who already know classic pho, this is the version to try when you want something more specific, more generous, and more connected to the Vietnamese-French table.

Where to eat it:

• Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris

Bun Bo – The Bowl That Only Works Once Mixed

Bun bo, often known in France as bo bun, is one of the most complete dishes in Vietnamese cuisine. It has the freshness of a salad, the comfort of noodles, and the satisfaction of a main dish.

The base is thin rice vermicelli. On top comes warm stir-fried beef, fresh vegetables, herbs, peanuts, fried onions and a sweet-and-sour house sauce. Nothing is there only for colour. The herbs lift the beef. The peanuts bring roasted depth. The fried onions add crunch. The sauce connects everything.

The dish only makes sense when mixed. If you eat it layer by layer, you miss the point. The sauce needs to reach the noodles. The beef needs the vegetables. The herbs need to move through the bowl. Once mixed, bun bo becomes one of the clearest examples of how Vietnamese food uses contrast without making the meal feel complicated.

There are several ways to approach it. Bo Bun is the classic beef version. Ga Bun brings grilled chicken. Tom Bun adds prawns. Bun Chay keeps the same structure with tofu and vegetable elements.

For lunch in Paris, bun bo is especially strong. It is fresh enough for the middle of the day, but complete enough to stand alone. It is also one of the easiest dishes to recommend to someone who wants Vietnamese food that feels bright rather than heavy.

Where to eat it:

• Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris (Bò Bún, Gà Bún, Tôm Bún, Bún Chay)

You can also try bun bo at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris, with Bo Bun, Ga Bun, Tom Bun and Bun Chay.

For a lighter cafe-style lunch, go to Hanoi 1988 Ca Phe, 35 Rue Galande, 75005 Paris, where Bo Bun Hanoi 1988 and Bun Chay Hanoi 1988 are available.

Nem – The First Bite That Changes the Table

Nem are often ordered at the beginning of a Vietnamese meal because they do something very direct: they bring heat, crunch and appetite to the table.

Known in English as Vietnamese fried spring rolls, nem depend on contrast. The outside should be crisp and thin. The filling should stay warm and savoury. The dipping sauce should cut through the richness. Lettuce and herbs should make the bite feel fresh rather than oily.

That balance is what separates good nem from ordinary fried food. The roll itself is only part of the experience. The way it is eaten matters just as much. A piece of lettuce, a few herbs, a dip into sauce — the richness becomes sharper, cleaner, more complete.

Across Vietnam, fried spring rolls can carry different names depending on region. But their role at the table is consistent. They start the meal with texture. They are easy to share. They also pair naturally with noodle dishes, especially bun bo, where the crisp roll sits beside cool vermicelli and fresh herbs.

If you are ordering for the table, nem are rarely a mistake. They are familiar enough for first-time diners, but still satisfying when made with care.

Where to eat it:

• Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris (Nem Ga, Nem Chay, Nem Bo Nam, Nem Maison)

You can also try nem at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris, with Nem Cua Be and Nem Chay.

Goi Cuon – Freshness Rolled by Hand

If nem is about crunch, goi cuon is about freshness.

These Vietnamese fresh spring rolls are wrapped in soft rice paper and filled with herbs, vegetables and protein. They look simple, but simplicity makes them unforgiving. If the herbs are not fresh, the roll loses its reason. If the rice paper is too thick or too wet, the texture becomes heavy. If the sauce is flat, the whole dish feels unfinished.

A good goi cuon should feel clean but not plain. The rice paper gives softness. The vegetables give freshness. The herbs give fragrance. The filling gives substance. The dipping sauce gives depth.

This is one of the best dishes for understanding the quieter side of Vietnamese food. It does not rely on heat, frying or strong seasoning. It relies on proportion.

It also works especially well before a warmer main dish. Before pho, goi cuon gives the meal a fresh opening. Before bun bo, it introduces the same herb-driven logic in a lighter form. Besides nem, it creates a simple but effective contrast: fresh roll, fried roll, soft, crisp, cool, warm.

Where to eat it:

• Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris (Beef, prawns or vegetarian options)

You can also try goi cuon at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris, with chicken, prawns or vegetarian options.

Banh Mi Chao – Bread, Pan and Sauce

Banh mi chao is not the classic Vietnamese sandwich. It is a different use of bread altogether.

The dish is served in a hot pan, with bread on the side. Instead of holding the filling, the bread becomes a tool. You tear it, dip it, press it into sauce, pick up egg, beef, pate and pork. The pleasure is not in neatness. It is in the way the dish asks to be eaten.

Compared with pho or goi cuon, banh mi chao is richer and more direct. The pan gives warmth. The sauce gives body. The egg adds softness. The pate brings depth. The bread makes sure nothing is wasted.

In Paris, this dish makes immediate sense. Bread already belongs to the city’s daily rhythm. But in banh mi chao, it is used with a Vietnamese instinct: practical, generous, and close to the sauce.

This is the dish to choose when you want comfort rather than lightness. It is not delicate in the same way as goi cuon, and it is not patient in the same way as pho. It is immediate, warm and built around appetite.

Where to eat it:

• Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris (Served with beef, onions, pork belly, pate, egg, house sauce and bread)

How to Choose What to Order

The best way to approach Vietnamese food is not to look for the heaviest dish or the most famous one. Look for contrast.

For a fresh start, order goi cuon. For crunch, order nem. For depth, choose pho. For something bright and complete, choose bun bo. For comfort, choose banh mi chao.

A balanced first meal could be simple: one fresh starter, one fried starter, one main dish. Goi cuon, nem and pho make a clear introduction. Nem and bun bo work well for a lunch with more texture. Pho Sot Vang and banh mi chao take the meal in a warmer, richer direction.

The point is not to order everything. It is to let the table move between freshness, crunch, broth, sauce and comfort. That is where Vietnamese cuisine begins to make sense.

Four Addresses, Four Ways Into Vietnamese Food

Hanoi 1988 is spread across four Paris addresses, but each one answers a different dining mood. The choice depends less on whether you want Vietnamese food and more on how you want to experience it.

Name	Address	Characteristics
Hanoi 1988	72 Quai des Orfèvres, 75001 Paris	Most complete entry point with full range of classics: pho, bun bo, nem, goi cuon.
Hanoi 1988 Sao Vang	16 Rue le Regrattier, 75004 Paris	Address for a slower meal. Suited for tables that have time for soup, hot pan, and conversation.
Hanoi 1988 Ca Phe	35 Rue Galande, 75005 Paris	Lighter rhythm, casual lunch, Vietnamese coffee. Closer to the café experience.
Hanoi 1988Flowers & Archives	51 Rue des Archives, 75003 Paris	Cultural side: coffee, flowers, ceramics, and workshops. Slower and more tactile.

Together, the four addresses make Hanoi 1988 less about one signature dish and more about a way of presenting Vietnam in Paris: through food, coffee, design, and the habit of taking time.

Frequently Asked Questions

What is the best Vietnamese food to try first in Paris?Start with pho if you want depth and warmth. Choose bun bo if you prefer something fresher and lighter. Both are strong introductions to Vietnamese food in Paris.

Where can I eat pho at Hanoi 1988?You can eat pho at Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris, and Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris.

Where can I try Pho Sot Vang in Paris?You can try Pho Sot Vang at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris.

Where can I eat bun bo at Hanoi 1988?You can try bun bo at Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris, Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris, and Hanoi 1988 Ca Phe, 35 Rue Galande, 75005 Paris.

What is the difference between nem and goi cuon?Nem are Vietnamese fried spring rolls: hot, crisp and savoury. Goi cuon are Vietnamese fresh spring rolls: cool, soft and herb-driven. They are often best ordered together because they show two very different sides of Vietnamese cuisine.

Where can I eat banh mi chao at Hanoi 1988?You can try Banh Mi Chao at Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris.

Is Vietnamese food spicy?Vietnamese food is not usually defined by heat. Chilli can be added, but the main structure is balanced: savoury, fresh, sweet, sour and aromatic.

Is there vegetarian Vietnamese food at Hanoi 1988?Yes. Depending on the address, vegetarian options include Pho Chay, Bun Chay, Nem Chay and vegetarian Goi Cuon.