What makes Vietnamese food so special? After an eating tour with Intrepid Travel*—traveling through Hanoi, Hoi An, Saigon, and the Mekong Delta—I can't un-smell the fresh herbs and pungent fish sauce in just about every dish. Each dish could really have its own bottled fragrance. L'eau de Pho (care for a spritz?) would be redolent of mint, cilantro, lemongrass, long-simmered beef bones, and, of course, fish sauce.
Source: SeriousEats
Source: SeriousEats
