University of Wisconsin–Madison

Czech Republic: Vincent Philavong (Food in Prague)

Food in Prague

A plate set on a wooden table with a water glass to the upper right and salt and pepper shakers to the upper left. The plate has bread and meat laid in a light brown sauce.
This is the Czech Republic’s national dish, svíčková

There are many things I love about studying in Prague, the old town, the language, the history—but food? Food might top the list. Here in Prague, I’ve been able to try a different food palette than that of the United States. I am excited to share some of the different foods I have had, specifically, the Czech, Ukrainian, and Vietnamese cuisines that make this city’s culinary scene so vibrant. Prague’s diversity reflects its history, from its significant Vietnamese community established during the Cold War to more recent Ukrainian immigration that has shaped the city’s character.

Starting with an introduction to Czech cuisine! Czech food is often hearty, meat-based, and comforting. It usually features pork or beef, accompanied by rich sauces and bread dumplings. The Czech Republic’s national dish, svíčková, is a perfect example of this. It is tender beef sirloin in a creamy vegetable sauce, served with bread dumplings and cranberries.

Two black bowls of food set on a black plastic tray. One bowl has a bright red soup while the other has small dumplings.
This is Ukrainian Borscht and Meat Dumplings

Traditionally, svíčková is served on Sundays and special occasions like family gatherings, holidays, and celebrations. My favorite part of the meal is definitely the sauce and the bread dumplings; it’s filling and has a lot of flavors. It is a very comforting dish, and I would highly recommend anybody to try it!

Two popular Ukrainian dishes I tried were borscht and meat dumplings. Borscht is a vibrant beet soup with a deep magenta color, featuring tender chunks of pork and topped with tangy sour cream. The meat dumplings were filled with beef and pork and had a satisfying, tender texture. What struck me about Ukrainian cuisine was how it balances richness with brightness: the earthy sweetness of beets, the tang of sour cream, and fresh herbs that make each bite feel both comforting and tasty.

Lastly, I tried pho ga (chicken pho) at a local Vietnamese restaurant. The pho arrived filled with clear, fragrant broth, tender chicken, and an abundance of fresh herbs: cilantro, Thai basil, scallions, and crisp bean sprouts. A wedge of lime and fresh chilies sat on the side, letting me adjust the flavors to my taste.

A bowl of soup with a clear broth and green vegetables set on a dark wooden table. Next to the bowl is a small dish with a slice of lime.
A fragrant bowl of Vietnamese Pho

Overall, the multicultural food scene in Prague is one of my favorites and it will be something I will miss. What makes it special isn’t just the quality of the food, but the representation of the communities that exist in Prague and share their traditions through cuisine.

Headshot of student

Vincent Philavong

Major: Computer Sciences

Hometown: South Elgin, Illinois

Program: IFSA Tech Career Accelerator in Prague, Czech Republic