Salem, Massachusetts, might be famous for witches, but it also has a surprisingly solid Vietnamese food scene. From steaming bowls of pho to crispy banh mi, you can find authentic flavors that transport you straight to Hanoi or Ho Chi Minh City. This guide highlights the best spots and the must-try dishes, so you can navigate the local offerings like a pro.
Ingredients
This isn’t a single recipe, but a guide to the essential dishes you’ll want to order. Here’s what to look for on the menu:
- Phở Bò (Beef Noodle Soup): Look for a rich, clear broth simmered with beef bones, star anise, and ginger. It’s served with rice noodles, thinly sliced raw beef that cooks in the hot broth, and a plate of fresh herbs (Thai basil, cilantro), bean sprouts, lime, and jalapeño.
- Bánh Mì (Vietnamese Sandwich): A crusty baguette filled with your choice of protein (grilled pork, lemongrass chicken, or tofu), pickled carrots and daikon, cucumber, cilantro, and a smear of pâté and mayonnaise. The key is the balance of savory, sweet, sour, and spicy.
- Gá»�i Cuốn (Fresh Spring Rolls): Translucent rice paper rolls packed with shrimp, pork, rice noodles, lettuce, and herbs. They’re served cold with a peanut dipping sauce (often with hoisin and chili).
- Bún Chả (Grilled Pork with Vermicelli): Grilled pork patties and slices served over a bed of cold rice vermicelli, with a tangy fish sauce-based dipping liquid (nước chấm), fresh herbs, and pickled vegetables.
- Chè (Vietnamese Dessert): A sweet, cold dessert soup or pudding made with beans, fruit, coconut milk, and often jelly or tapioca pearls. Try the one with mung bean and coconut.
Instructions
This is a guide to ordering and enjoying these dishes, not a cooking method. Follow these steps for the best experience:
- Start with the broth: When your pho arrives, taste the broth first before adding anything. Good pho broth is complex, slightly sweet, and deeply savory. If it needs a lift, add a squeeze of lime and a few slices of chili.
- Add the herbs and sprouts: Tear the Thai basil leaves and add them along with bean sprouts to your pho. The hot broth will wilt them slightly, releasing their fragrance. Don’t dump the whole plate in at once—add a little at a time to taste.
- For bánh mì, eat it fresh: A good bánh mì has a crispy exterior and a soft, airy interior. Eat it right away, standing at the counter if you have to. The contrast of textures is half the joy.
- Use the dipping sauce properly: For gá»�i cuốn and bún chả, don’t drown the food in the sauce. Dip each piece just enough to coat it. The sauce should complement, not overpower, the fresh flavors.
- Mix your bún: When you get a bún bowl, pour the nước chấm over the top and toss everything together with your chopsticks. Make sure every noodle gets some of that tangy, salty, sweet dressing.
Tips
- Ask for extra herbs: Most Vietnamese restaurants in Salem are happy to bring you more Thai basil, mint, or cilantro. Don’t be shy—it’s part of the experience.
- Check the spice level: Vietnamese food is often served with fresh chilies on the side, so you control the heat. If you’re not used to spicy food, start with just a little.
- Go for lunch: Many places offer lunch specials that are a great deal. You can often get a pho or bánh mì with a side of spring rolls for less than dinner prices.
- Don’t skip the pickled vegetables: The pickled carrots and daikon in bánh mì are not just garnish—they cut through the richness of the meat and add a crucial crunch and acidity.
Serving Suggestions
Vietnamese food is meant to be shared and enjoyed family-style. Order a variety of dishes and pass them around the table. Start with g�i cuốn as an appetizer, then each person can have their own bowl of pho or bún. For a truly local experience, pair your meal with a Vietnamese iced coffee (cà phê sữa đá)—the strong, sweet coffee is the perfect counterpoint to the savory food.
Variations
While the classics are always a safe bet, don’t be afraid to explore regional variations. In Salem, you might find:
- Spicy pho: Some places offer a version with a chili-laced broth, often called “bún bò Huế” (from the city of Huế). It’s a spicy, beefy soup with thick noodles and a distinctive lemongrass flavor.
- Vegetarian options: Many restaurants have tofu or vegetable-based versions of pho, bánh mì, and spring rolls. Look for “chay” on the menu, which means vegetarian in Vietnamese.
- Different bánh mì fillings: Beyond the classic pork, you might find bánh mì with grilled beef, meatballs (xÃu mại), or even a fried egg. Each is a delicious twist on the original.
Storage and Reheating
If you have leftovers (which is rare, but possible), here’s how to handle them:
- Pho: Store the broth, noodles, and toppings separately in airtight containers in the fridge. The broth will keep for 3-4 days, but the noodles will get mushy. Reheat the broth on the stove until boiling, then pour it over the noodles and add fresh herbs.
- Bánh mì: This is best eaten fresh. If you must store it, wrap it in foil and reheat in a toaster oven at 350°F (175°C) for 5-7 minutes to crisp the bread. The vegetables will lose their crunch, so it won’t be the same.
- Spring rolls: Keep them in an airtight container with a damp paper towel to prevent them from drying out. They’ll last for a day in the fridge, but the rice paper will get tough. Eat them cold.
- Bún: Store the noodles, meat, and sauce separately. Reheat the meat in a microwave or skillet, and toss the cold noodles with the sauce. It’s best eaten within 2 days.
Frequently Asked Questions
1. Is the pho in Salem as good as what I’d find in Vietnam? It’s close! Many of the cooks are from Vietnam and use traditional recipes. The broth might be slightly adapted to local tastes, but the core flavors are authentic. It’s a great way to experience the cuisine without a plane ticket.
2. What’s the difference between pho and bun? Pho is a soup with rice noodles, while bun is a cold noodle salad. Both are delicious, but they’re very different experiences. If you want something warm and comforting, go for pho. If it’s a hot day, bun is a refreshing choice.
3. Are there any gluten-free options? Yes! Most Vietnamese dishes are naturally gluten-free, as they rely on rice noodles and fish sauce. Just be sure to ask about soy sauce (which contains wheat) in marinades. The spring rolls and bun bowls are usually safe bets.
4. What’s the best way to eat a banh mi without making a mess? Embrace the mess! Pick it up with both hands and take a big bite. The fillings will inevitably fall out, but that’s part of the fun. You can also ask for it to be cut in half, which makes it easier to manage.
5. How do I know if a Vietnamese restaurant is good? Look for a crowded dining room, especially with Vietnamese families. Check the menu for dishes like bún bò Huế or chả cá—if they have them, they’re likely doing something right. And don’t be afraid to ask for recommendations.
6. Is it okay to drink the pho broth directly from the bowl? Absolutely! It’s a sign of appreciation. Just be careful—it’s very hot. Use a spoon for the first few sips until you gauge the temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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