Learning a handful of Vietnamese restaurant phrases transforms eating out from stressful to genuinely fun. You don't need fluency—locals appreciate the effort, prices don't inflate if you speak Vietnamese, and you'll unlock dishes tourists never find.
Ordering basics
Start with these three words. Say them clearly, and you're 80% there.
"Em oi" (EM oy) — "Hey, waitstaff." Literally "little sister/brother," it's how you get attention in any casual restaurant. Snap your fingers? Rude. Raise your hand? Works. But "em oi" is the Vietnamese way. In upscale places, say "chi" (CHEE, "older sister") or "anh" (AHN, "older brother") instead.
"Cho toi..." (CHAW toy) — "For me..." This is your sentence opener. "Cho toi mot [pho](/posts/pho-vietnam (베트남 / 越南 / ベトナム)-noodle-soup-guide)" = "For me, one pho." Dead simple.
"Mot, hai, ba" (MOHT, hi, BA) — One, two, three. You'll point at the menu and say "ba" (three) if you want three servings of something. Staff will understand.
Ordering specific items
"Khong co mon gi?" (KHONG kaw MON ghee) — "What don't you have?" At busy lunch spots, some dishes run out by noon. Ask this first, and staff will tell you what's unavailable rather than you ordering something that doesn't exist.
"Co pho (쌀국수 / 越南河粉 / フォー) khong?" (KAW FOH KHONG) — "Do you have pho?" Useful shorthand before you sit. In southern Vietnam, pho isn't everywhere. Some stalls specialize in "com tam" or "hu tieu"—totally different soups.
"Pho bo hay pho ga?" (FOH BAW hi FOH GAH) — "Beef pho or chicken pho?" Ask staff directly if the menu isn't clear. Pho bo (beef) and pho ga (chicken) are the two standards; some places only have one.
"Khong me" (KHONG MEH) — "No shrimp paste." If you can't stand "mam tom" (shrimp paste), say this upfront. It's a strong flavor some tourists find off-putting. Many soups include it; staff will adjust.
Customizing your meal
Vietnamese food is customizable. Use these phrases freely.
"Khong cay" (KHONG KAY) — "Not spicy." In southern restaurants, especially, dishes arrive heavy with chili. If you're sensitive, say this when ordering. Staff can hold the chili or serve it on the side.
"Thêm (ingredient) chút" (TEM [ingredient] CHOOT) — "A little more [ingredient]." "Thêm hanh chut" = more scallions. "Thêm dua chut" = more pickled vegetables. Works at street food stalls too.
"Khong duong" (KHONG DZWUNG) — "No sugar." "Nuoc mam" (fish sauce) and "duong" (sugar) often go together in dipping sauces. If you want less sweet, specify.
"Rau song" (RAH SUNG) — "Raw vegetables." Common in restaurants serving "bun cha" or grilled meats. You'll see fresh mint, basil, lettuce on a plate on the side—tear off leaves, dip in sauce, eat with meat. Some places charge extra (5,000–10,000 VND), so ask: "Rau song co tien khong?" (Does raw vegetables cost extra?)
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Asking about price
"Gia bao nhieu?" (YAH bow NYEW) — "How much is the price?" Use this if the menu doesn't list prices (common at street stalls). Point at the dish, ask the question. Staff will tell you.
"Tong cong bao nhieu?" (TONG KONG bow NYEW) — "What's the total?" After eating, ask this before pulling out your wallet. Stops surprises. Most restaurants are honest, but in crowded Hanoi (하노이 / 河内 / ハノイ) Old Quarter tourist traps, confirm.
"Co the giam gia duoc khong?" (KAW THE YAM YAH DUOC KHONG) — "Can you lower the price?" Acceptable at markets or if you're ordering multiple items. At normal restaurants, it's awkward. At street stalls? Totally normal to haggle gently, especially if you're eating multiple times.
Paying and logistics
"Toi khong co tien mat, co the the the duong khong?" (TOY KHONG KAH TIEN MAHT, KAH THE THE DZWUNG KHONG) — "I don't have cash. Can I pay by card?" Many older stalls are cash-only. Ask first.
"Hoa don" (WAH DAWN) — "Receipt/bill." Simply say this, and they'll bring the bill. Though at street food stalls, you often pay as you order, no invoice needed.
"Cam on" (KAM UNCH) — "Thank you." Say it every time. Locals do. It costs nothing and sets you apart from tourists who don't bother.
Reading a menu (basics)
Many menus list prices in VND (Vietnamese dong). A typical main dish: 30,000–80,000 VND in casual spots (Hanoi/Saigon (사이공 / 西贡 / サイゴン)), up to 150,000+ VND in modern restaurants.
"Dac biet" (DAHK bee-ET) — "Specialty." Menus often flag local specialties this way. Order these. They're what the restaurant does best, usually.
"Thuc an chay" (THUCK ahn CHAY) — "Vegetarian food." If you eat no meat, say this upfront. Many Vietnamese restaurants can adapt; just tell staff. "Toi an chay" = "I eat vegetarian."
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Common dishes you'll see
You don't need to memorize these, but spotting them on a menu helps:
- Pho — rice noodle soup (beef or chicken).
- Banh mi — Vietnamese sandwich.
- Bun cha (분짜 / 烤肉米粉 / ブンチャー) — grilled pork with noodles and dipping sauce.
- Com tam (껌땀 / 碎米饭 / コムタム) — broken-rice plate (usually with grilled meat or egg).
- Banh xeo (반세오 / 越南煎饼 / バインセオ) — crispy, savory crepe.
- Cha gio (짜조 / 炸春卷 / チャーゾー) — fried spring rolls.
- Goi cuon — fresh spring rolls.
- Hu tieu — tapioca noodle soup (southern specialty).
- Mi quang — turmeric noodles (central Vietnam).
- Bun rieu — crab-and-tomato noodle soup.
Pitfalls and local tips
"Dung co dau om" (DZUNG KAH DAH OHMM) — A phrase to say if you're allergic or hate monosodium glutamate (MSG, "mononatri glutamate"). Some older stalls use a lot. Saying this upfront prevents headaches.
Bottled water vs. tap water. Always order "nuoc loc" (LUC, filtered water, free) or "nuoc uong" (WUHNG, drinking water, ~5,000 VND for a bottle). Never drink straight tap water.
Iced drinks in summer. Vietnamese iced drinks are cold with a ton of ice. If you prefer less ice, say "it da" (UT DAH). Popular drinks: "ca phe sua da" (iced coffee with condensed milk), "trà da" (iced tea), "nước chanh" (lime water).
Tipping. Not required, but rounding up or leaving 5–10% of the bill is appreciated, especially at modern restaurants. Street stalls? No one tips.
Frequently Asked Questions
How do you politely get a waiter's attention in Vietnamese restaurants?
Say "em oi" (EM oy), which means "little sister/brother" and is the standard way to call waitstaff in casual restaurants. Snapping fingers is considered rude. In upscale places, use "chi" (CHEE) for an older woman or "anh" (AHN) for an older man. Raising your hand also works, but "em oi" is the locally accepted approach.
What phrase lets you customize spice level when ordering Vietnamese food?
Say "khong cay" (KHONG KAY), meaning "not spicy," when placing your order. This is especially useful in southern Vietnamese restaurants, where dishes often arrive with heavy chili. Staff can hold the chili or serve it on the side. You can also use "them [ingredient] chut" to request a little more of something, like extra scallions or pickled vegetables.
When should you ask "gia bao nhieu" at a Vietnamese restaurant?
Ask "gia bao nhieu?" (YAH bow NYEW), meaning "how much is the price?", at street stalls where menus often list no prices — point at the dish and ask directly. After finishing your meal, use "tong cong bao nhieu?" for the total bill. In Hanoi Old Quarter tourist areas specifically, confirming the total before paying helps avoid unexpected charges.
Practical notes
Download a translation app (Google Translate's voice feature works well for Vietnamese) and have these phrases saved. Most importantly, smile, speak slowly, and don't worry about accent—Vietnamese speakers are used to foreigners and will help. Staff see hundreds of tourists; effort and politeness matter far more than pronunciation. Ordering in broken Vietnamese also signals you're not a "sunburnt tourist in a flip-flop" type—you get friendlier service, honest prices, and often free extras (extra herbs, a bonus dessert).
Last updated · May 19, 2026 · independently researched, never sponsored.
