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As the culinary guide enters its fourth year in Vietnam, inspectors note that a new generation of chefs is redefining flavors, signaling a maturing food culture.

Among 193 establishments that have been recognized across various categories, with 11 earning one star, inspectors praised 2025 one-star recipient CieL in HCMC for its fresh energy and professionalism, and the city’s 2026 one-star recipient Upstairs for its polished, youthful service that makes everything feels natural, even when the chefs come out to present the dishes themselves.

The 11 starred restaurants, including two additions this year, blend Vietnamese ingredients and recipes with modern techniques. Menus are built with clarity. For diners who want to go deeper, staff are ready to share the story behind each detail like highland-inspired plates and rice-terrace chopstick rests.

This year’s guide also added 110 Michelin Selected spots (including nine new ones) and 72 Bib Gourmand restaurants (with 11 newcomers). Inspectors noted that these selections reflect Vietnam’s flavors from north to south.

The selected listings reflect the distinct character of each city. Inspectors noted that the flavors of Vietnam come through clearly in the restaurants of each region.

HCMC leads the country in innovation with the most starred restaurants, six, and a modern spirit.

Hanoi offers balance, blending a street food culture with fine dining.

Da Nang shines as a city for everyone, offering street food alongside high-quality meals.

Michelin wrote: “We are also delighted to see the Bib Gourmand selection continue to grow. The list now goes far beyond pho, celebrating a wide range of authentic local dishes.”

These restaurants preserve recipes while supporting communities and boosting tourism. Vietnam’s dining habits are also changing, with venues adopting a more welcoming service style without sacrificing standards and design.

“Chefs in Hanoi, Ho Chi Minh City, and Da Nang are embracing their roots, combining traditions, memories, and regional ingredients with cooking techniques refined in kitchens worldwide.

“The result is a dining scene that feels deeply rooted yet refreshingly modern, where heritage recipes, local produce, and bold creativity now sit comfortably at the same table,” it noted.

A Michelin-recognized Banh Canh (thick Vietnamese noodle soup) stall hidden in an alleyway in Ho Chi Minh City. Photo by VnExpress/Tran Quynh

Sustainability is becoming a focus, with chefs working with farmers to source organic ingredients. At the same time, a new generation of professionals is elevating service standards. Young sommeliers are pairing Vietnamese food with unexpected drinks and local ingredients.

As the Michelin Guide concluded, a wave of talented teams is establishing Vietnam as a top destination for food lovers worldwide.