{"id":3432,"date":"2026-07-18T15:01:19","date_gmt":"2026-07-18T13:01:19","guid":{"rendered":"https:\/\/www.wcifly.com\/blog\/vietnamese-breakfast-ph-to-french-fusion\/"},"modified":"2026-07-18T15:01:19","modified_gmt":"2026-07-18T13:01:19","slug":"vietnamese-breakfast-ph-to-french-fusion","status":"publish","type":"post","link":"https:\/\/www.wcifly.com\/blog\/vietnamese-breakfast-ph-to-french-fusion\/","title":{"rendered":"A Foodie&#8217;s Guide to Vietnamese Breakfast &#8211; From Ph\u1edf to French Fusion"},"content":{"rendered":"<p>Many travelers overlook breakfast in Vietnam, but you&#8217;re about to discover a vibrant tradition where <strong>French colonial influences meet bold Asian flavors<\/strong>. You&#8217;ll savor steaming bowls of ph\u1edf, crisp baguettes from colonial-era bakeries, and modern fusions that define today&#8217;s street food culture. Explore <a href=\"https:\/\/www.lemon8-app.com\/@.aloofbunny\/7205568372388545025?region=sg\" rel=\"nofollow noreferrer\" target=\"_blank\">A Food Guide to Pho Yen City, Vietnam<\/a> for insider tips on where to start.<\/p>\n<h3>Key Takeaways:<\/h3>\n<ul>\n<li>Vietnamese breakfast blends French colonial influences with local flavors, creating unique dishes like B\u00e1nh m\u00ec with p\u00e2t\u00e9 and baguettes alongside traditional Nui noodle soup.<\/li>\n<li>French-style pastries are reimagined with tropical ingredients such as coconut, mango, and pandan, offering a distinct twist found in caf\u00e9s across cities and beach towns like Phu Quoc.<\/li>\n<li>A 7-day breakfast tour highlights regional diversity, guiding food lovers from bustling Hanoi streets to seaside spots, showcasing how everyday morning meals reflect Vietnam&#8217;s culinary creativity and history.<\/li>\n<\/ul>\n<h2>Traditional Noodle Staples and Soup Varieties<\/h2>\n<p>Nui noodle soup stands as a prime example of culinary fusion, blending <strong>Western-style pasta shapes<\/strong> with a rich, aromatic <strong>traditional Vietnamese broth<\/strong>. This dish reflects decades of cultural exchange, where French colonial influence introduced new textures while local techniques preserved depth of flavor. You&#8217;ll find it commonly served with pork or chicken, layered with herbs and condiments that elevate each spoonful. Knowing how these elements interact deepens your appreciation for Vietnam&#8217;s adaptive food culture.<\/p>\n<h3>Factors influencing regional broth profiles<\/h3>\n<p>Geography shapes the character of noodle soups across Vietnam, with each region developing distinct <strong>broth profiles<\/strong> based on local ingredients and climate. In the north, broths tend to be clear and subtly spiced, while central and southern versions embrace bolder heat and sweetness. Water hardness, availability of bones for simmering, and ancestral cooking methods all contribute. <\/p>\n<ul>\n<li><strong>North: delicate, restrained seasoning<\/strong><\/li>\n<li><strong>Central: spicy, fermented notes<\/strong><\/li>\n<li><strong>South: sweeter, herb-forward profiles<\/strong><\/li>\n<li><strong>Coastal areas: seafood-based broths<\/strong><\/li>\n<li><strong>Inland regions: pork or poultry dominance<\/strong><\/li>\n<\/ul>\n<p> Knowing these distinctions helps you identify origin by taste alone.<\/p>\n<h3>Types of common noodle soup garnishes<\/h3>\n<p>Freshness defines the final layer of Vietnamese noodle soups, where garnishes are not afterthoughts but imperative components. You&#8217;re expected to adjust each bite with live herbs, citrus, and heat to match your palate. <\/p>\n<ul>\n<li><strong>Thai basil &#8211; adds licorice brightness<\/strong><\/li>\n<li><strong>Lime wedges &#8211; cut through richness<\/strong><\/li>\n<li><strong>Bean sprouts &#8211; contribute crunch<\/strong><\/li>\n<li><strong>Chili slices &#8211; ignite heat<\/strong><\/li>\n<li><strong>Fried shallots &#8211; deepen aroma<\/strong><\/li>\n<\/ul>\n<p> Perceiving how each element transforms the bowl is key to mastering the meal.<\/p>\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n<tr>\n<th style=\"border: 1px solid #ddd; padding: 12px; text-align: left;\">Garnish<\/th>\n<th style=\"border: 1px solid #ddd; padding: 12px; text-align: left;\">Function &#038; Flavor Impact<\/th>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Thai basil<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Imparts a sweet, anise-like note that lifts heavy broths<\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Lime wedges<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Adds acidity to balance <strong>savory broth<\/strong> and cut oiliness<\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Bean sprouts<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Introduce crisp texture and freshness, especially in <strong>nui noodle soup<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Chili slices<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Deliver immediate heat, enhancing complexity in <strong>southern broth profiles<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Fried shallots<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Offer umami depth and a satisfying crunch with every bite<\/td>\n<\/tr>\n<\/table>\n<h2>The Art of the B\u00e0n<em>h<\/em> M\u00ec: French-Vietnamese Fusion<\/h2>\n<p>B\u00e1nh m\u00ec variations demonstrate the evolution of the French baguette into a versatile local staple filled with diverse proteins and fresh herbs. You&#8217;ll find fillings like grilled pork, p\u00e2t\u00e9, cold cuts, and even fried chicken, all layered with pickled daikon, cucumber, cilantro, and chili. This fusion reflects decades of cultural blending, turning a colonial import into a bold, flavorful icon. This is street food with history in every bite.<\/p>\n<h3>Pros and cons of street-side versus gourmet vendors<\/h3>\n<p><strong>Pros and Cons Comparison<\/strong><\/p>\n<table>\n<tr>\n<td><strong>Aspect<\/strong><\/td>\n<td><strong>Details<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Price<\/strong><\/td>\n<td>Street-side: $1.50-$3; Gourmet: $6-$12<\/td>\n<\/tr>\n<tr>\n<td><strong>Authenticity<\/strong><\/td>\n<td>Street vendors often use time-honored recipes passed through generations<\/td>\n<\/tr>\n<tr>\n<td><strong>Hygiene<\/strong><\/td>\n<td>Gourmet spots typically follow stricter sanitation standards<\/td>\n<\/tr>\n<tr>\n<td><strong>Ingredient Quality<\/strong><\/td>\n<td>Gourmet versions may use organic produce and premium meats<\/td>\n<\/tr>\n<tr>\n<td><strong>Portability<\/strong><\/td>\n<td>Street-side is ideal for quick, on-the-go eating<\/td>\n<\/tr>\n<tr>\n<td><strong>Consistency<\/strong><\/td>\n<td>Gourmet vendors offer more predictable flavor and portion size<\/td>\n<\/tr>\n<tr>\n<td><strong>Local Experience<\/strong><\/td>\n<td>Street stands immerse you in daily Vietnamese life<\/td>\n<\/tr>\n<tr>\n<td><strong>Seating &#038; Comfort<\/strong><\/td>\n<td>Gourmet locations usually provide indoor seating and AC<\/td>\n<\/tr>\n<tr>\n<td><strong>Innovation<\/strong><\/td>\n<td>Gourmet chefs experiment with fusion twists like lemongrass tofu or foie gras<\/td>\n<\/tr>\n<tr>\n<td><strong>Wait Time<\/strong><\/td>\n<td>Street vendors serve faster; gourmet may require queuing or reservations<\/td>\n<\/tr>\n<\/table>\n<h3>Tips for identifying the perfect baguette texture<\/h3>\n<ul>\n<li>Look for a <strong>crispy crust<\/strong> that crackles when pressed<\/li>\n<li>The interior should be <strong>airy and soft<\/strong>, not dense or doughy<\/li>\n<li>Freshness matters-b\u00e1nh m\u00ec bread is best within <strong>three hours of baking<\/strong><\/li>\n<li>A slight sheen on the surface indicates proper <strong>rice flour content<\/strong>, a local adaptation<\/li>\n<\/ul>\n<p>This balance ensures each bite complements the savory fillings without falling apart.<\/p>\n<p>Texture defines a great b\u00e1nh m\u00ec, and the ideal baguette strikes a balance between resilience and delicacy. You want a <strong>crackling crust<\/strong> that gives way to a <strong>light, porous crumb<\/strong>, allowing the p\u00e2t\u00e9 and juices to soak in just enough. Traditional versions use a blend of wheat and rice flour, giving the bread its signature crispness and slight sweetness. This subtle detail makes all the difference in authenticity and satisfaction.<\/p>\n<h2>Tropical Pastries and French-Style Bakery Delights<\/h2>\n<p>Classic French-style pastries are reimagined with tropical twists, incorporating local fruits and flavors into traditional European baking techniques. You&#8217;ll find buttery croissants filled with <strong>coconut jam<\/strong>, <strong>mango<\/strong>-infused danishes, and <strong>passionfruit<\/strong> eclairs that burst with Southeast Asian brightness. These creations reflect Vietnam&#8217;s colonial past while celebrating its vibrant present, offering a unique blend of <strong>flaky texture<\/strong> and <strong>fruity zest<\/strong>. Thou can&#8217;t help but admire how French precision meets tropical abundance on a single bakery tray.<\/p>\n<h3>Factors for balancing sweet and savory fusion flavors<\/h3>\n<p>Balancing sweet and savory in Vietnamese-French pastries depends on ingredient harmony and cultural context.  <\/p>\n<ul>\n<li>Use of <strong>coconut milk<\/strong> to soften rich butter<\/li>\n<li>Incorporation of <strong>lime zest<\/strong> to cut through sweetness<\/li>\n<li>Layering <strong>five-spice<\/strong> subtly in almond fillings<\/li>\n<li>Pairing <strong>durian<\/strong> with puff pastry for bold contrast<\/li>\n<li>Adjusting sugar levels to match local palates<\/li>\n<\/ul>\n<p>Thou must respect both the delicacy of French technique and the intensity of tropical ingredients to achieve true balance.<\/p>\n<h3>Types of popular tropical pastry variations<\/h3>\n<p>Bakery cases across Ho Chi Minh City and Hanoi showcase inventive takes on European classics using native produce.  <\/p>\n<ul>\n<li><strong>Pandan croissants<\/strong> with fragrant green crumb<\/li>\n<li><strong>Mango mille-feuille<\/strong> layered with custard and fresh slices<\/li>\n<li><strong>Lychee danish<\/strong> topped with rosewater glaze<\/li>\n<li><strong>Banana-chocolate turnover<\/strong> using Cavendish bananas<\/li>\n<li><strong>Coconut-rum babka<\/strong> inspired by island flavors<\/li>\n<\/ul>\n<p>Perceiving these variations reveals how deeply local tastes have reshaped imported traditions.<\/p>\n<table style=\"width:100%; border-collapse: collapse; margin: 20px 0;\">\n<tr>\n<th style=\"border: 1px solid #ddd; padding: 12px; text-align: left;\">Pastry Variation<\/th>\n<th style=\"border: 1px solid #ddd; padding: 12px; text-align: left;\">Key Features<\/th>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Pandan Croissant<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Infused with <strong>pandan leaf extract<\/strong>, vibrant green hue, soft aroma, often filled with <strong>coconut cream<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Mango Mille-Feuille<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Uses ripe <strong>Thai mango<\/strong>, layered between crisp <strong>vanilla pastry cream<\/strong> and flaky puff pastry<\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Lychee Danish<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Topped with <strong>lychee compote<\/strong> and <strong>rosewater syrup<\/strong>, delicate floral finish<\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Banana-Chocolate Turnover<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Filled with <strong>Cavendish banana<\/strong> and <strong>dark chocolate<\/strong>, baked until golden<\/td>\n<\/tr>\n<tr>\n<td style=\"border: 1px solid #ddd; padding: 12px;\"><strong>Coconut-Rum Babka<\/strong><\/td>\n<td style=\"border: 1px solid #ddd; padding: 12px;\">Twisted loaf with <strong>coconut flakes<\/strong> and <strong>spiced rum<\/strong>, inspired by coastal<\/p>\n<h2>Coastal Dining: Breakfast Scenes in Phu Quoc<\/h2>\n<p>Phu Quoc features specialized beachside breakfast spots where you can savor fresh seafood-based morning meals as waves gently crash nearby. These open-air kitchens serve up buttery grilled prawns, fish congee, and squid noodle bowls moments after they&#8217;re caught. For more local flavors, check out the <a href=\"https:\/\/curioussparrowtravel.com\/12-must-try-dishes-in-vietnam-ultimate-foodie-guide\/\" rel=\"nofollow noreferrer\" target=\"_blank\">12 Must-Try Dishes in Vietnam: Ultimate Foodie Guide &#8211;<\/a> to ensure you don&#8217;t miss hidden gems.<\/p>\n<h3>Pros and cons of open-air coastal dining environments<\/h3>\n<p><strong>Pros and Cons of Open-Air Coastal Dining Environments<\/strong><\/p>\n<table>\n<tr>\n<td><strong>Pros<\/strong><\/td>\n<td><strong>Cons<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Fresh sea breeze enhances the dining experience<\/td>\n<td>Exposure to direct sunlight can be uncomfortable<\/td>\n<\/tr>\n<tr>\n<td>Immediate access to <strong>freshly caught seafood<\/strong><\/td>\n<td>Risk of sand blowing into food<\/td>\n<\/tr>\n<tr>\n<td>Natural, scenic views create a relaxing atmosphere<\/td>\n<td>Limited shelter during sudden rain<\/td>\n<\/tr>\n<tr>\n<td>Authentic local interaction with fishermen-chefs<\/td>\n<td>Fewer hygiene controls than indoor kitchens<\/td>\n<\/tr>\n<tr>\n<td>Lower prices due to reduced overhead costs<\/td>\n<td>Insects and <strong>flies<\/strong> may be present<\/td>\n<\/tr>\n<\/table>\n<h3>Tips for finding authentic seaside eateries<\/h3>\n<ul>\n<li>Look for spots crowded with <strong>locals<\/strong>, not just tourists<\/li>\n<li>Arrive early-popular <strong>seafood<\/strong> dishes sell out by mid-morning<\/li>\n<li>Check for boats unloading nearby-indicates <strong>fresh catch<\/strong><\/li>\n<\/ul>\n<p>After following these cues, you&#8217;ll land at a genuine Phu Quoc seaside stall where flavor trumps frills.<\/p>\n<p>Seek out family-run shacks where nets hang drying in the sun and orders are shouted in Vietnamese. These unmarked spots often serve the most <strong>authentic<\/strong> breakfasts, like crab-infused rice porridge or grilled clams with chili lime. Menus may be handwritten or nonexistent-don&#8217;t hesitate to point at what others are eating. After tuning into the rhythm of the coast, your morning meal becomes part of the island&#8217;s daily story.<\/p>\n<h2>Planning Your Culinary Journey: The 7-Day Breakfast Tour<\/h2>\n<p>A suggested 7-day breakfast tour provides a structured itinerary for food lovers to explore the full spectrum of the country&#8217;s morning delicacies. Each day introduces a new regional specialty, guiding you from bustling city streets to quiet village markets. Discover the depth of flavor behind <a href=\"https:\/\/vietnam.travel\/things-to-do\/21-must-try-vietnamese-dishes\" rel=\"nofollow noreferrer\" target=\"_blank\">21 must-try Vietnamese dishes<\/a>, starting with breakfast classics that define local food culture.<\/p>\n<h3>Step-by-step itinerary for a week of tasting<\/h3>\n<p>Your journey begins in Hanoi with <strong>ph\u1edf b\u00f2<\/strong> on Day 1, followed by <strong>b\u00fan ch\u1ea3<\/strong> in Hanoi on Day 2. Day 3 takes you to Ninh B\u00ecnh for <strong>com rang d\u1eeba<\/strong> (coconut fried rice). In Hu\u1ebf, try <strong>b\u00fan b\u00f2 Hu\u1ebf<\/strong> on Day 4. Day 5 features <strong>m\u00ec Qu\u1ea3ng<\/strong> in H\u1ed9i An. Saigon welcomes you on Day 6 with <strong>h\u1ee7 ti\u1ebfu<\/strong>, and Day 7 ends with French-inspired <strong>b\u00e1nh m\u00ec<\/strong> paired with c\u00e0 ph\u00ea s\u1eefa \u0111\u00e1.<\/p>\n<table>\n<tr>\n<th><strong>Day<\/strong><\/th>\n<th><strong>Dish &#038; Location<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Day 1<\/td>\n<td><strong>Ph\u1edf b\u00f2<\/strong> &#8211; Hanoi<\/td>\n<\/tr>\n<tr>\n<td>Day 2<\/td>\n<td><strong>B\u00fan ch\u1ea3<\/strong> &#8211; Hanoi<\/td>\n<\/tr>\n<tr>\n<td>Day 3<\/td>\n<td><strong>Com rang d\u1eeba<\/strong> &#8211; Ninh B\u00ecnh<\/td>\n<\/tr>\n<tr>\n<td>Day 4<\/td>\n<td><strong>B\u00fan b\u00f2 Hu\u1ebf<\/strong> &#8211; Hu\u1ebf<\/td>\n<\/tr>\n<tr>\n<td>Day 5<\/td>\n<td><strong>M\u00ec Qu\u1ea3ng<\/strong> &#8211; H\u1ed9i An<\/td>\n<\/tr>\n<tr>\n<td>Day 6<\/td>\n<td><strong>H\u1ee7 ti\u1ebfu<\/strong> &#8211; Saigon<\/td>\n<\/tr>\n<tr>\n<td>Day 7<\/td>\n<td><strong>B\u00e1nh m\u00ec<\/strong> with c\u00e0 ph\u00ea s\u1eefa \u0111\u00e1 &#8211; Saigon<\/td>\n<\/tr>\n<\/table>\n<h3>Tips for navigating local food markets<\/h3>\n<p>Arrive early to witness vendors setting up and enjoy the freshest offerings. Look for stalls with long lines-locals know best. Always check that water is boiled or bottled, and prefer dishes served hot. Use cash in small denominations. Perceiving <strong>freshness<\/strong>, <strong>hygiene<\/strong>, and <strong>local patterns<\/strong> sharpens your market experience.<\/p>\n<ul>\n<li>Observe <strong>peak hours<\/strong> to avoid crowds or shortages<\/li>\n<li>Carry <strong>small bills<\/strong> for quick, hassle-free transactions<\/li>\n<li>Point to what others are eating if language is a barrier<\/li>\n<li>Trust <strong>aroma<\/strong> and steam as signs of quality and safety<\/li>\n<\/ul>\n<h2>Conclusion<\/h2>\n<p>You experience Vietnam&#8217;s history with every bite of its breakfast fare. The Vietnamese breakfast landscape remains a unique culinary hybrid, defined by its successful blend of colonial history and deep-rooted Asian traditions. From steaming bowls of ph\u1edf to buttery b\u00e1nh m\u00ec infused with French technique, your morning meal is a direct reflection of this cultural fusion.<\/p>\n<h2>FAQ<\/h2>\n<h4>Q: What makes Vietnamese breakfast unique compared to other cuisines?<\/h4>\n<p>A: Vietnamese breakfast stands out for its balance of fresh ingredients, bold flavors, and cultural fusion. It blends aromatic broths, tender proteins, and crisp herbs with influences from both Chinese culinary traditions and French colonial history. Dishes like ph\u1edf and b\u00fan b\u00f2 Hu\u1ebf start the day with warmth and depth, while b\u00e1nh m\u00ec sandwiches use crispy baguettes from French techniques filled with pickled vegetables, p\u00e2t\u00e9, and grilled meats. Meals are often light yet satisfying, served quickly from street-side stalls or family-run shops, making breakfast a flavorful, everyday ritual.<\/p>\n<h4>Q: How did French colonialism influence Vietnamese breakfast foods?<\/h4>\n<p>A: French rule in Vietnam introduced ingredients and techniques that became embedded in morning meals. The most notable example is the b\u00e1nh m\u00ec, which uses a light, airy baguette made with a mix of rice and wheat flour-a local adaptation of the French loaf. French-style p\u00e2t\u00e9, cold cuts, and mayonnaise found their way into breakfast sandwiches. Bakeries in Hanoi and Ho Chi Minh City still serve buttery croissants and milk coffee (c\u00e0 ph\u00ea s\u1eefa), often enjoyed with a side of pickled vegetables or a small soup. These elements merged with local tastes to create a distinct Franco-Vietnamese breakfast culture.<\/p>\n<h4>Q: What is Nui noodle soup, and how is it typically served for breakfast?<\/h4>\n<p>A: Nui refers to rice vermicelli noodles, often served in a clear, savory broth with chicken or pork. For breakfast, nui soup is gently spiced, topped with minced meat, sliced scallions, and fresh herbs like cilantro. It&#8217;s common in southern Vietnam, where it&#8217;s eaten with lime wedges and chili sauce on the side. Unlike heartier ph\u1edf, nui is lighter and quicker to digest, making it a favorite for early risers and children. Some versions include quail eggs or meatballs for extra flavor and texture.<\/p>\n<h4>Q: Are there French-inspired pastries commonly eaten at breakfast in Vietnam?<\/h4>\n<p>A: Yes, Vietnamese bakeries offer French pastries with local twists. You&#8217;ll find croissants filled with lotus paste or durian, and pain au chocolat made with coconut milk-enriched dough. \u00c9clairs are piped with pandan or taro cream instead of vanilla. These treats are often paired with strong iced coffee or soy milk. In cities like Da Lat and Hoi An, boutique bakeries bake morning pastries using tropical fruits and native sweeteners, blending European form with Southeast Asian flavor. They&#8217;re popular with both locals and tourists looking for a sweet start.<\/p>\n<h4>Q: Can you describe a 7-day breakfast tour through Vietnam for food lovers?<\/h4>\n<p>A: Day 1 starts in Hanoi with a steaming bowl of ph\u1edf g\u00e0 (chicken ph\u1edf) from a decades-old stall near Hoan Kiem Lake. Day 2 explores Hoi An&#8217;s morning market, where you try cao l\u1ea7u with chewy noodles and pork. Day 3 takes you to Da Nang for m\u00ec Qu\u1ea3ng, a turmeric-colored noodle dish topped with shrimp and peanuts. Day 4 lands in Ho Chi Minh City for an iconic b\u00e1nh m\u00ec at Banh Mi Huynh Hoa. Day 5 visits a French-Vietnamese caf\u00e9 in Dalat for coffee and a pandan croissant. Day 6 heads to the Mekong Delta for x\u00f4i (sticky rice) wrapped in banana leaves with mung bean and shredded chicken. Day 7 ends on Phu Quoc Island with a beachside breakfast of grilled fish, rice pancakes, and fresh mango, served under palm trees with salted egg sauce on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many travelers overlook breakfast in Vietnam, but you&#8217;re about to discover a vibrant tradition where French colonial influences meet bold<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_layout":"default_layout","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"fifu_image_url":"","fifu_image_alt":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[43],"tags":[5711,5938,5936],"class_list":["post-3432","post","type-post","status-publish","format-standard","hentry","category-international","tag-breakfast","tag-fusion","tag-vietnamese"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p9cj6z-Tm","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/posts\/3432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/comments?post=3432"}],"version-history":[{"count":0,"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/posts\/3432\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/media?parent=3432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/categories?post=3432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wcifly.com\/blog\/wp-json\/wp\/v2\/tags?post=3432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}