Vietnam is well known for its vibrant street food culture. Among the many cooking styles, dishes grilled over charcoal are especially popular for their rich flavor and inviting aroma. From smoky meat skewers in Hanoi to crispy rice paper snacks in Da Lat, these foods are not only delicious but also represent the heart of local culinary tradition.

What makes charcoal-grilled food so special? Which type of charcoal do street vendors use, and why? Let’s explore some of Vietnam’s most iconic dishes that come alive over glowing charcoal.

1. The Unique Appeal of Charcoal Grilling

Grilling over charcoal is more than a cooking method. It’s a way of enhancing natural flavors with the perfect balance of heat and smoke. Charcoal provides high and steady temperatures that help sear the surface of the food while keeping the inside juicy and tender.

The charcoal burning temperature often reaches between 600 and 900 degrees Celsius. This allows ingredients like pork, seafood, and vegetables to cook quickly while developing that desirable golden-brown color. The subtle smokiness adds depth and aroma that electric or gas grills simply can’t provide.

This traditional method creates a sensory experience that draws people in — the sound of sizzling meat, the sight of glowing coals, and the unforgettable smell of food being grilled over fire.

2. Popular Types of Charcoal Used in Street Food

Vietnamese street food vendors often rely on specific types of charcoal to get the desired heat and flavor for each dish. Here are the most common ones.

2.1. Lump Wood Charcoal

Made from natural hardwood, lump wood charcoal is a favorite for street vendors who want strong heat and a clean burn. It lights quickly, burns hot, and produces very little ash. Since it reaches high charcoal burning temperatures, it is excellent for dishes grilled over charcoal like meat or seafood that need intense heat to develop a crispy surface without overcooking.

Popular types of lump wood charcoal used include kaya charcoal, mangrove charcoal, lychee charcoal, coffee wood charcoal, and more.

2.2. Briquette Sawdust

Briquette sawdust is produced by compressing sawdust into uniform pieces. It burns longer and more consistently than lump charcoal, making it ideal for dishes that require steady heat. Although it doesn’t get as hot as lump charcoal, it offers stable performance for extended cooking times and is a cost-effective choice for vendors preparing large batches.
Some common briquette charcoal types are coconut charcoal, sawdust charcoal, bamboo charcoal, and other biomass-based variants.

2.3. Choosing the Best Charcoal for Street Food

There is no single answer to what the best charcoal is. It depends on the cooking style and the specific dish. For example:

• Grilling pork skewers or seafood requires high heat, so lump wood charcoal works best.
• Cooking rice cakes or savory pancakes needs stable heat over time, making briquette sawdust a more suitable option.
  Many vendors use a combination of both to balance cost, efficiency, and flavor.

Knowing which charcoal to use helps improve food quality and reduce operating costs for street food businesses aiming to deliver unforgettable flavors grilled over charcoal.

3. Famous Vietnamese Street Foods Grilled Over Charcoal

3.1. Grilled Pork Skewers in Hanoi (Thịt Xiên Nướng)

One of the most iconic street snacks in the north of Vietnam, these pork skewers are marinated in garlic, fish sauce, and lemongrass before being grilled over hot coals. Vendors often use lump wood charcoal to get that slightly charred crust and smoky aroma. The result is a juicy, flavorful skewer that’s perfect for an afternoon snack.

3.2. Grilled Rice Paper in Da Lat (Bánh Tráng Nướng)

Sometimes referred to as Vietnamese pizza, this dish features a sheet of rice paper topped with eggs, spring onions, dried shrimp, and sausage. It is grilled directly over charcoal until the bottom becomes crispy. The high charcoal burning temperature helps the rice paper cook evenly without burning the toppings. It’s a favorite among tourists and locals alike.

3.3. Beef in Betel Leaf in Saigon (Chả Lá Lốt)

This southern specialty is made by wrapping seasoned ground beef in betel leaves and placing them on a grill. As the leaves cook, they release a fragrant oil that enhances the flavor. To cook this dish properly, vendors often mix briquette sawdust with a small amount of lump wood charcoal. This creates a steady heat that allows the meat to cook through while still delivering that traditional charcoal-grilled taste.

3.4. Grilled Oysters with Scallion Oil (Hàu Nướng Mỡ Hành)

Grilled oysters are a seafood lover’s delight. Topped with scallion oil, crushed peanuts, and sometimes cheese, they are grilled in their shells until just cooked. Since seafood is sensitive to high heat, vendors select the best charcoal that offers moderate, steady heat and low smoke. This keeps the oysters sweet and moist without overcooking.

3.5. Mini Savory Pancakes in Vung Tau (Bánh Khọt)

Though these pancakes are partially fried, the cooking process still relies on hot charcoal. The batter is poured into clay molds placed over a charcoal fire, then topped with shrimp or squid. Achieving the perfect balance between crispy edges and a soft center requires careful control of charcoal burning temperature. Briquette sawdust is usually preferred here for its stable, long-lasting heat.

4. Why Charcoal Quality Matters

Using the right charcoal can make a big difference in taste, cooking time, and even food safety. Here are some key reasons why street food vendors pay close attention to the charcoal they use:

• High heat improves texture and flavor development
• Low ash content keeps the grill clean
• Minimal smoke enhances food aroma without overpowering it
• Natural charcoal avoids harmful chemicals and supports safer cooking practices

Understanding how charcoal affects the cooking process helps vendors deliver consistent, high-quality dishes to their customers.

PNP Charcoal provides high-quality charcoal trusted by street food vendors—visit pnpcharcoal.com to explore our products.

5. How Street Vendors Can Choose the Right Charcoal

If you are running a food stall or thinking of opening one, choosing the best charcoal for your needs is essential. Consider the type of food you serve, how long you need to cook, and the volume of customers.

• For quick, high-heat grilling, such as skewers and seafood, lump wood charcoal is ideal.
• For longer cooking sessions or dishes that need even heat, such as rice cakes or pancakes, use briquette sawdust.
• A smart combination of both can give you the benefits of fast ignition, steady flames, and cost control.

Reliable charcoal suppliers also offer restaurant-grade packaging and moisture-tested products that are safe and efficient for commercial use. Look for brands that specialize in natural charcoal products and meet food safety standards.

Discover how to choose the right charcoal in the article below: Best Way to Choose When Buying Charcoal 

6. Conclusion

Vietnamese street food offers an unforgettable culinary experience, and many of its best dishes are those grilled over charcoal. The intense heat and smoky flavor turn simple ingredients into flavorful street-side masterpieces. From the buzzing streets of Hanoi to the breezy hills of Da Lat, these charcoal-cooked dishes represent the soul of Vietnamese cuisine.

If you’re a food lover, don’t miss the chance to try these iconic street snacks next time you visit Vietnam. And if you’re in the business of street food, selecting the best charcoal for your menu can make a big difference in quality, cost, and customer satisfaction.

For those looking to source high-quality lump wood charcoal or briquette sawdust for grilling, work with trusted suppliers who understand your cooking needs and are committed to providing safe, long-burning fuel. That’s how you keep the fire — and the flavor — going strong.

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