If there was any must-eat while in Vietnam, this is it. Different vendors have their own take on this globally loved sanga, but the general concept includes a fresh baguette, an influence of earlier French colonisation. This is stuffed with pate, pork floss, pork belly, cucumber and pickled vegetables. Crunchy, soft, and unforgettably tasty.

A dish that again needs no introduction. Phở can be found all over Vietnam, but each region puts their own spin on the noodle soup. Born in the north of the country, phở is commonly a mouth-watering concoction of flat rice noodles, thinly sliced beef, zesty herbs, swimming in a spice-rich beef broth.

A favourite among Vietnamese and visitors alike. This savoury pancake is like a crepe in its weight and texture – a lightly fried mixture of rice flour, water, and turmeric (and potentially coconut cream). It’s stuffed with most often prawns and bean sprouts, and eaten wrapped in lettuce or rice paper with a sweetened fish sauce.

Say hello to the Vietnamese take on comfort fare. Cơm Gà is a specialty of the riverside district of Hội An, a picturesque place devoted to street food. Picture turmeric rice and succulent shredded chicken, topped with fish sauce, pickled shallots, and herbs like coriander and mint. Locals often like a spoonful of chilli jam on top.

Considering Vietnam is the world’s second largest bean producer, it’s no surprise this country is crazy about its coffee. Its famous condensed milk iced coffee is an afternoon favourite for locals, made by pouring hot water through coffee grounds into a cup already containing a decent dash of condensed milk. Pick-me-up is an understatement.

There are plenty of SouthEast Asian nation’s which claim their own version of this dish. The Vietnamese take is spicy, and sees shredded unripe papaya tossed with carrots, coriander, Thai basil, peanuts, chilli, shallots, and a sweet and sour sauce. Traditionally it’s sprinkled with Vietnamese beef jerky or dried squid – don’t knock it till you try it.

Icy cold and sugary sweet, Nước Mía is a much loved Vietnamese refreshment that can be found on nearly every street corner. As its name suggests, it’s mainly juice squeezed out of sugarcane, but kumquat is sometimes thrown in for good measure, alongside Vietnamese pickled lime.

Avo isn’t for your toast in Vietnam, but for dessert. The fruit makes for a creamy post-dinner sundae of sorts that was first dreamt up in Danang. It’s a layered dish with smashed avo on the bottom, topped with a scoop of coconut ice cream, sweetened coconut milk, and toasted coconut flakes.

A sweet or savoury snack, bánh bèo are loved by all ages, and for good reason. The thin steamed rice cake are served in bite-size bowls and layered with a filling that depends on the region you’re in. Hoi An favours minced shrimp or pork with crispy shallots.

Wherever you go in Vietnam you’ll find these rolls called something different – spring rolls, summer rolls, or rice paper among them. Despite the many names, these healthy snacks follow the same concept – strips of pork, prawn, cucumber, carrot, rice vermicelli and herbs wrapped in Vietnamese rice paper. Ingredients tend to differ between regions as do the accompanying dipping sauces.

After Vietjet’s highly successful launch into the Australian market earlier this year, getting to Vietnam at an affordable cost has never been easier. There are four flights to Ho Chi Minh departing Sydney and Melbourne per week. The low-cost carrier also launched the first ever direct flight from Brisbane to Vietnam and flies the route twice a week. To book, visit vietjetair.com