How to eat street food safely in Vietnam

Stick to stalls with high turnover and visible preparation, and avoid raw vegetables or ice in remote areas. Use your own travel-sized hand sanitizer before eating and stick to boiled or grilled foods when in doubt.

1. Target high-turnover stalls. Look for stalls crowded with locals, especially office workers or students. High turnover means the ingredients haven't been sitting out in the heat and are likely fresh from the morning market.
2. Assess hygiene at a glance. Check if the vendor uses tongs to handle food rather than bare hands. Observe if dishes are rinsed in running water rather than a stagnant bucket of grey water.
3. Skip the raw greens. If your stomach is sensitive, avoid the pile of raw herbs and lettuce served on the side of Pho or Bun Cha. These are washed in tap water, which may not be treated to standards your system is used to.
4. Choose cooked over raw. Stick to items that are boiled, steamed, or grilled at high temperatures right in front of you. Avoid pre-cut fruit sold in bags if you aren't sure how long it has been exposed to flies and heat.
5. Manage your drinks. Drink only bottled water or canned beverages. In major cities like Hanoi or Ho Chi Minh City, ice in coffee shops is usually factory-made (look for cylindrical shapes with a hole in the center), but skip it if you are in a rural village.

Is the tap water safe to drink?

No. Never drink tap water in Vietnam. Always use bottled or purified water for drinking and brushing your teeth.

Should I be worried about ice?

In major cities, ice is usually made in factories from purified water. If the ice cube is a cylinder with a hole in the middle, it is generally safe. Avoid 'chipped' or crushed ice in smaller, rural areas.

What should I do if I get food poisoning?

Stay hydrated with electrolyte drinks immediately. If you have a high fever or symptoms persist for more than 24 hours, visit an international clinic in Hanoi or Ho Chi Minh City for professional medical advice.