Top 9 Vietnamese Drinks You Must Try

In this post, VINUT will bring you on a tour of specific Vietnamese drinks, and hopefully, through this article, you will have a special experience about Vietnam.

Vietnamese drinks are as diverse and delicious as the food, offering a unique experience with every sip. Unlike in other cultures where drinking accompanies meals, Vietnamese people separate their drink consumption from their dining experiences. Whether it’s meeting friends for a cup of coffee or indulging in a refreshing juice at a street-side stand, enjoying a drink in Vietnam is its own event. Of course, there are also occasions for boozy drinking sessions where the focus is on alcohol, accompanied by delectable food. With each Vietnamese drink you try, you’ll encounter the influences of Chinese and French rule that have shaped the country’s culinary heritage. Chinese traditions introduced the concept of food and drink as medicinal, while the French introduced coffee in the 1800s. Additionally, Vietnamese ingenuity and the country’s abundant resources contribute to the creation of these incredible beverages, which often feature ripe tropical fruits, fresh herbs, and rice. If you’re planning a trip to Vietnam, make sure to seek out these nine must-try drinks during your visit.

1. Dừa Tươi (Fresh Coconut)

Coconut water, which has only recently gained popularity in grocery stores around the world, has been a beloved drink in Vietnam for centuries. However, don’t expect to find packaged coconut water here – Vietnamese people prefer to drink it straight out of the coconut itself.

The coconut water in Vietnam boasts a grassier, sweeter, and more full-flavored taste compared to its packaged counterparts. Trying fresh coconut water in Vietnam is akin to tasting raw milk for the first time. Generally, smaller coconuts tend to be sweeter than larger ones.

Storing whole coconuts can be cumbersome, so vendors remove the outer green husk and retain the small white inner shell, cutting it into a shape that won’t tip over when placed on a flat surface. These white globes are typically kept on ice until ordered, at which point a giant machete is used to chop a hole in the top. Coconuts are usually harvested at around seven weeks old – any earlier, and the juice becomes gassy; any later, and it turns too salty.

Assessing the readiness of a coconut involves inspecting the flesh, which should be jelly-like but not completely translucent. Hard white coconut flesh indicates that the fruit is too old for drinking.

Local advice suggests avoiding coconut water after 5 p.m. if you want a good night’s sleep, as it is believed to have diuretic properties when consumed excessively. Before 5 p.m., however, coconut water is the go-to drink for rehydration.

2. Sinh Tố (Fruit Smoothie)

Smoothies are ubiquitous in Vietnam, offering a delightful range of flavors beyond the traditional strawberry-banana combination. Vietnamese smoothies feature fresh dragon fruit, custard apple, jackfruit, and more, blended with ice and condensed milk or yogurt.

One popular choice is the sinh tố bơ (avocado smoothie), favored by many locals. Another refreshing option is the sinh tố mãng cầu (soursop smoothie), made from a fruit native to South and Central America, known for its creamy flavor reminiscent of strawberries and pineapples.

3. Nước Sâm (Herbal Tea)

Nước sâm, a sweet and nutty Vietnamese herbal tea, is often served over ice, making it the perfect beverage to enjoy amidst the chaos and noise of a Vietnamese wet market on a steamy day. According to Chinese medicine, nước sâm is believed to possess cooling properties.

The basic recipe usually includes sugar cane, nettle leaves, grassroots, and corn silk – a testament to the Vietnamese aversion to wasting any part of an ingredient. Variations of this drink may incorporate dried longan, sawtooth herb flowers (also known as spiky coriander/cilantro), or roasted water chestnuts.

4. Nước Mía (Sugar Cane Juice)

Surprisingly, sugar cane juice is not as overwhelmingly sweet as one might expect. This cooling beverage is typically sold by street vendors who use electric squashing machines, similar to old-fashioned wringers, to extract the juice from sugar cane stalks.

It is then mixed with juice from calamansi, a tiny sour citrus fruit with a mandarin-like aroma. The finished product offers a crisp, grassy flavor that proves incredibly refreshing on sweltering hot days.

Sugar cane vendors openly display their wares, with buckets of sugar cane stalks adorning their stalls. You can easily identify them by the ship’s wheel-like mechanism on the side of the stall, which operates the electric wringer that juices the cane before your very eyes.

5. Trà Atisô (Artichoke Tea)

Trà atisô is a favored beverage among hungover Vietnamese men, as it is believed to possess liver-cleansing and detoxifying properties. This tea comes in two versions: a sweetened yellowish variety made from artichoke flowers, and an intensely bitter black version produced from artichoke stems.

While the black tea might be an acquired taste, the sweetened version offers a delicate nutty flavor. Artichokes are primarily cultivated in Dalat, located in Vietnam’s cool Central Highlands, but packets of artichoke tea can be found in supermarkets throughout the country.

6. Soda Chanh (Lime Soda)

On a sweltering day, soda chanh is the perfect thirst-quencher. Essentially, it’s a fizzy homemade limeade that is usually served partially prepared. You’ll receive a glass filled with ice, sugar, and sometimes lime juice at the bottom, along with a can of club soda on the side.

In some instances, you’ll be given a glass of ice and sugar, accompanied by a dish of lime wedges so you can squeeze your own juice into the glass.

If you prefer less sugar, it’s best to request soda chanh không đường (no sugar) or ít đường (a little sugar). The standard serving contains quite a lot of sugar, which may clog the straw if not mixed before sipping.

7. Bia (Beer)

While most Vietnamese drinks are typically enjoyed separately from meals, beer is one of the exceptions. In Vietnamese culture, the phrase “di nhau” refers to going out for drinks, but it encompasses much more than just beverages.

A Vietnamese drinking session often involves a variety of tapas-style dishes to accompany the beer, such as chili and salt-barbecued prawns, lemongrass-steamed clams, green mango with prawn-chili-salt dip, or coconut snails sautéed with butter and fish sauce.

The availability of local beers may vary depending on the region you visit. In Ho Chi Minh City, locally brewed Saigon Red, Saigon Special, and 333 are popular choices. These beers have a mild hop flavor and tend to be slightly sweeter compared to beers from other regions.

Central Vietnam offers Huda, named after Hue (Vietnam’s former Imperial capital) combined with Denmark. Bia La Rue, another local beer with a slightly bitter profile, is believed to have originated from a French recipe. No visit to Hanoi is complete without a trip to Bia Hoi Corner, located at the junction of Luong Ngoc Quyen, Ta Hien, and Dinh Liet streets. Here, you can try bia hơi, a low-alcohol draft beer known for its clean and crisp taste.

However, locals don’t limit themselves to solely local brews; popular international beer brands like Heineken from the Netherlands, Tiger Beer from Singapore, and Sapporo from Japan also enjoy widespread popularity.

Additionally, Vietnam boasts an increasing number of microbreweries producing a range of craft beers. Brewpubs in Vietnam typically serve Eastern European fare, including sausages and sauerkraut, which are enjoyed using chopsticks in the local style.

8. Rượu Nếp Cẩm (Sticky Rice Wine)

In Vietnamese culture, drinking alcoholic beverages is predominantly considered a masculine activity. Rice wine, which typically contains around 29.5% alcohol, is the traditional choice for men, and its consumption is a highly social affair.

Groups of friends gather to share rice wine using communal shot glasses. This drinking session is often accompanied by an assortment of delectable snacks such as spicy squid jerky, barbecued meat, or seafood.

Sticky rice wine, known as rượu nếp cẩm, offers a smoother and sweeter alternative to regular rice wine, which can be quite fiery in taste.

It’s important not to confuse these varieties with rượu thuốc, also known as medicine wine, which incorporates medicinal items ranging from whole cobras, cuckoos, and seahorses to vegetarian options containing only herbs.

9. Cà Phê (Coffee)

Vietnam holds the title of the world’s largest producer of Robusta coffee beans, which are often considered inferior to Arabica beans due to their bitter and acrid characteristics. However, the Vietnamese people have managed to turn this limitation into an opportunity.

Local coffee beans are roasted with butter and fish sauce, creating a unique flavor profile with chocolate undertones in the final brew. Vietnamese coffee is typically prepared using a small metal drip filter and is commonly served over ice. No matter where you go in Vietnam, it’s impossible to walk a block without encountering someone enjoying a cup of coffee.

The two most popular ways to savor local coffee are cà phê sữa đá (iced coffee with condensed milk) and cà phê đá (iced black coffee). If you prefer your coffee without sugar, make sure to request “không đường” (no sugar) or “ít đường” (a little sugar), as the standard serving contains approximately four to five teaspoons. For a unique twist, try the yogurt coffee or the Hanoian specialty, egg coffee, made with whipped egg yolk. These caffeinated wonders are so delicious that they can be consumed in just three quick slurps.

However, locals often spend an hour or more enjoying their coffee, often accompanied by complimentary iced tea. Having a cup of coffee in Vietnam provides an opportunity to sit back, relax, and observe the world around you, whether you choose a small chair at a street-side stall or opt for an air-conditioned café.