Vietnamese food eaten everywhere

The clear beef (or chicken) noodle soup that the rest of the world copies badly.

The fresh, un-fried rolls — shrimp, pork, herbs, and rice noodle in translucent paper.

The colonial-baguette sandwich Vietnam perfected and the world stole.

Dark robusta dripped over sweetened condensed milk, poured over ice. The national fuel.

A whole universe of sweet bean, jelly, and fruit "soups" served in a glass.

The crisp, deep-fried rolls — "nem rán" in the north, "chả giò" in the south.

The portable breakfast of champions — glutinous rice, savoury or sweet, in a banana leaf.

Cane pressed to order through a clattering roller — the perfect antidote to the heat.

Tropical fruit blended with ice and condensed milk — avocado is the cult favourite.

The French crème caramel, reborn with condensed milk and often a shot of coffee.

Tangy condensed-milk yogurt, eaten frozen, with fruit, or stirred into coffee.

A bright, tangy tomato broth with clouds of freshwater-crab paste and tofu.

Fish simmered in a clay pot with caramel and fish sauce until sticky and deep.

A bubbling communal pot you cook at the table — Vietnam’s big group meal.