Vietnamese cuisine

Vietnamese cuisine encompasses the foods and beverages of

Vietnam. Meals feature a combination of five fundamental
tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The
distinctive nature of each dish reflects one or more elements
(nutrients, colors, et cetera), which are also based around a
five-pronged philosophy. Vietnamese recipes use ingredients
like lemongrass, ginger, mint, Vietnamese mint, long
coriander, Saigon cinnamon, bird's eye chili, lime, and Thai
basil leaves.[1] Traditional Vietnamese cooking has often been
characterised as using fresh ingredients, not using much dairy
nor oil, having interesting textures, and making use of herbs
and vegetables. The cuisine is also low in sugar and is almost
always naturally gluten-free, as many of the dishes are rice-
based instead of wheat-based, made with rice noodles, papers
Phở bò (beef noodle soup) from the city of
and flour.[2]
Hội An – different regions have different
Kikkoman, a leading soy sauce manufacturer, did market recipes for their phở.
research confirming that fish sauce (nước mắm) is the
predominant table sauce in Vietnamese homes, where it
captures over 70% of the market, while the share for soy sauce
is under 20%.[3]

Contents
Historical influences
Regional cuisines
Bún chả, a dish of grilled pork and noodle
Relation to Vietnamese philosophy and herbs
Five-element correspondence
Yin-yang balance
Food in relation to lifestyle
Typical Vietnamese family meal
Feast
Royal cuisine
Cultural importance
Proverbs
International popularity Bún bò Huế, a spicy, lemongrass rice
vermicelli noodle soup served with fresh
Cooking techniques
herbs and vegetables
Vietnamese utensils
Common ingredients
Vegetables
 Fruits
Herbs (rau thơm)
Condiments and sauces
Condiments
Herbs and spices
Pairing
Sauces
Food colourings
Popular dishes
Noodle soups
Soup and cháo (congees)
Rice dishes
Sticky rice dishes
Bánh
Wraps and rolls
Sandwiches and pastries
Meat dishes
Seafood dishes
Salads
Curries
Preserved dishes
Mắm
Fermented meat dishes
Sausages
Vegetarian dishes
Desserts
Mứt
Tofu
Exotic dishes
Beverages
See also
References
Further reading

Historical influences
Besides indigenous Vietnamese influences, which are the major core of Vietnamese food, owing to
historical contact with China and some centuries of sinicization, some Vietnamese dishes shares similarities
with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam several dishes, including
vằn thắn/hoành thánh (wonton), xá xíu (char siu), há cảo (har gow), hủ tiếu (shahe fen), mì (wheat
noodles), bò bía (popiah), bánh quẩy (youtiao), mooncake and bánh pía (Suzhou style mooncake), bánh
tổ (nian gao), sủi dìn (tang yuan), bánh bò, bánh bao (baozi), cơm chiên Dương Châu (Yangzhou fried
rice), and mì xào (chow mein). The Vietnamese adopted these foods and added their own styles and flavors
to the foods. Ethnic minorities in the mountainous region near the China–Vietnam border also adopted
 some foods from China. Ethnic Tày and Nùng in Lạng Sơn Province
adopted thịt lợn quay (roasted pork) and khâu nhục (braised pork
belly) from China. Some New World vegetables, such as chili peppers
and corn (maize), also made their way to Vietnam from the Ming
dynasty.

The French introduced baguettes to Vietnam, which were combined

with Vietnamese stuffing to become a popular fast food in Vietnam
called bánh mì thịt, known overseas as "Vietnamese baguettes". Bánh
Mì vằn thắn (wonton noodles
mì is just the bread, whereas thịt implies meat or stuffing. The French
soup) influenced by Southern
also introduced Vietnam to onions, cauliflower, lettuce, potatoes,
Chinese migrants
tarragon, carrot, artichoke, asparagus, and coffee.

The western introduced ingredients often have a name derived from a

Bò kho (beef stew) and bánh mì
(Vietnamese baguette) influenced
by the French
similar native Vietnamese ingredient, then adding the word tây
(meaning western). Onions are called hành tây (literally "western
shallots"), asparagus as măng tây (western bamboo shoots) and
potatoes are called khoai tây (western yam) in Vietnamese, which
reflects their origin before arriving in Vietnam. French-influenced
dishes are numerous and not limited to: sa lát (salad), pâté, patê sô (a
Brittany pasty called "pâté chaud"), bánh sừng trâu (croissant), bánh
flan, ya ua (yogurt), rôti (rotisserie), bơ (butter), vịt nấu cam (duck à
l'orange), ốp lết (omelette), ốp la (œufs au plat), phá xí (farcies), bít
tết (beefsteak), sốt vang (cooking with wine), dăm bông (jambon),
and xúc xích (saucisse). Owing to influences from French colonial
rule, the French Indochinese countries of Laos, Vietnam, and
Cambodia have several shared dishes and beverages, including
baguettes and coffee. The French also introduced the use of dairy
products in Vietnamese-French fusion dishes.

Vietnamese cuisine also has influences from Champa, Malaysia and

Cà ri gà (chicken curry with
coconut milk) influenced by
Cambodia. The use of coconut milk and various central dishes such as
South East Asian cuisine
bánh khọt were influenced by Cham cuisine. Spices including curries
were also introduced to Vietnam by Malay and Indian traders.[4]
Though not common in the north, cà ri is a quite popular dish in
central and southern Vietnam. The most common form is chicken
curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering
events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to
Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli).
Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of
a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is
not found in Cambodia.

Owing to contact with previous communist countries from Eastern Europe, the Vietnamese adopted dishes
such as stuffed cabbage soup, sa lát Nga (Russian salad) and bia Tiệp (Czech beer).

Regional cuisines
The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they
are cooked, they are boiled or only briefly stir-fried.
 Presence of herbs and vegetables: Herbs and
vegetables are essential to many Vietnamese dishes
and are often abundantly used.
Variety and harmony of textures: Crisp with soft, watery
with crunchy, delicate with rough.
Broths or soup-based dishes are common in all three
regions.
Presentation: The condiments accompanying
Vietnamese meals are usually colorful and arranged in
eye-pleasing manners.
Chả cá Lã Vọng, a specialty of
While sharing some key features, Vietnamese culinary tradition Hanoi
differs from region to region.[5]

In northern Vietnam, a colder climate limits the production and

availability of spices. As a result, the foods there are often less
spicy than those in other regions.[6] Black pepper is used in place
of chilies as the most popular ingredient to produce spicy flavors. In
general, northern Vietnamese cuisine is not bold in any particular
taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese
foods feature light and balanced flavors that result from subtle
combinations of many different flavoring ingredients. The use of
meats such as pork, beef, and chicken were relatively limited in the Mì Quảng, a specialty of Đà Nẵng
past. Freshwater fish, crustaceans, and mollusks, such as prawns, and Quang Nam Province
squids, shrimps, crabs, clams, and mussels, are widely used. Many
notable dishes of northern Vietnam are crab-centered (e.g., bún
riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the
main flavoring ingredients. Being the cradle of Vietnamese
civilization,[7] northern Vietnam produces many signature dishes of
Vietnam, such as bún riêu and bánh cuốn, which were carried to
central and southern Vietnam through Vietnamese migration.[8]
Other famous Vietnamese dishes that originated from the north,
particularly from Hanoi include "bún chả" (rice noodle with grilled
marinated pork), phở gà (chicken soup with rice noodles), chả cá
Bún mắm, a specialty of Soc Trang
Lã Vọng (rice noodle with grilled fish).
Province
The abundance of spices produced by Central Vietnam's
mountainous terrain makes this region's cuisine notable for its spicy
food, which sets it apart from the two other regions of Vietnam, where foods are mostly not spicy. Once the
capital of the last dynasty of Vietnam, Huế's culinary tradition features highly decorative and colorful food,
reflecting the influence of ancient Vietnamese royal cuisine. The region's cuisine is also notable for its
sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp
sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in central
Vietnam are bún bò Huế and bánh khoái.

The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety
of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful,
with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other
regions.[9] The preference for sweetness in southern Vietnam can also be seen through the widespread use
of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in
this region. Some signature seafood dishes from southern Vietnam include bánh khọt and bún mắm.[10][11]
The Mekong Delta cuisine relies heavily on fresh products which is abundant in the new land with heavy
use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. The history of the region being a
newly settled area reflects on its cuisine, with Ẩm thực khẩn hoang or Settlers cuisine means dishes are
prepared fresh from wild and newly-caught ingredients. The cuisine is also influenced by Khmer, Cham
and Chinese settlers.

The cuisine of the Northern and Central Highlands regions is influenced by tribal traditions, with items
such as thắng cố (Hmong horse stew), dried meats, cơm lam and rượu cần.

Relation to Vietnamese philosophy

Vietnamese cuisine always has five elements which are known for its balance in each of these features.

Many Vietnamese dishes include five fundamental taste senses (ngũ vị): spicy (metal), sour
(wood), bitter (fire), salty (water) and sweet (earth), corresponding to five organs (ngũ tạng):
gall bladder, small intestine, large intestine, stomach, and urinary bladder.
Vietnamese dishes also include five types of nutrients (ngũ chất): powder, water or liquid,
mineral elements, protein, and fat.
Vietnamese cooks try to have five colours (ngũ sắc): white (metal), green (wood), yellow
(earth), red (fire) and black (water) in their dishes.
Dishes in Vietnam appeal to gastronomes via the five senses (năm giác quan): food
arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on
the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some
meals, especially finger food, can be perceived by touching.[12]

Five-element correspondence

Vietnamese cuisine is influenced by the Asian principle of

five elements and Mahābhūta.

Raw ingredients to make filling of nem rán

before mixing together. They represent the five-
element principle of Vietnamese cuisine.
 Elements[13]
Correspondence
Wood Fire Earth Metal Water
Spices (ngũ vị) Sour Bitter Sweet Spicy Salty
Organs (ngũ tạng) Gall bladder Small intestine Stomach Large intestine Urinary bladder
Colors (ngũ sắc) Green Red Yellow White Black
Senses (ngũ giác) Visual Taste Touch Smell Sound
Nutrients (ngũ
Carbohydrates Fat Protein Minerals Water
chất)

Yin-yang balance

The principle of yin and yang (Vietnamese: Âm dương) is applied in composing a meal in a way that
provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the
principle primarily concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served
in their respective seasons to provide contrasts in temperature and spiciness of the food and
environment.[14] Some examples are:[15]

Duck meat, considered "cool", is served during the hot summer with ginger fish sauce, which
is "warm". Conversely, chicken, which is "warm", and pork, which is "hot", are eaten in the
winter.
Seafoods ranging from "cool" to "cold" are suitable to use with ginger ("warm").
Spicy foods ("hot") are typically balanced with sourness, which is considered "cool".
Balut (trứng vịt lộn), meaning "upside-down egg" ("cold"), must be combined with
Vietnamese mint (rau răm) ("hot").

Food in relation to lifestyle

Vietnamese cuisine is reflective of the Vietnamese lifestyle, from
the preparation to how the food is served. Going through long
phases of war and political conflict, as well as cultural shifts, the
vast majority of the Vietnamese people have been living in poverty.
Therefore, the ingredients for Vietnamese food are often very
inexpensive but nonetheless, the way they are cooked together to
create a yin–yang balance makes the food simple in appearance but
rich in flavor.

A platter of different boiled pork offal Because of economic conditions, maximizing the use of ingredients
to save money has become a tradition in Vietnamese cooking. In
earlier decades and even nowadays in rural areas, every part of a
cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed
animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be
used in blood sausages or soup. The same goes for vegetables like scallions: the leafy part is diced into
small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

Nước mắm (fish sauce) is the most commonly used and iconic condiment in Vietnamese cooking. It is
made from fermented raw fish and is served with most of the Vietnamese dishes. Vietnamese cuisines are
not known for ingredients with top quality, but rather for the very inexpensive and simple scraps that are
creatively mixed to create dishes with bold flavor. A traditional southern Vietnamese meal usually includes
 cơm trắng (plain white rice), cá kho tộ (catfish in a clay pot), canh
chua cá lóc (sour soup with snakehead fish), and it would be
incomplete without fish sauce served as a condiment. Dishes are
prepared less with an appearance in mind but are served family-
style to bring everyone together after a long day of work.

Despite being a small country in Southeast Asia, the foods from

each region in Vietnam carry their distinctive and unique
characteristics that reflect the geographical and living conditions of
A number of Vietnamese condiments
the people there. The traditional southern Vietnamese meal is made
including nước mắm
up of fresh ingredients that only the fertile Mekong Delta could
provide, such as cá lóc, and a wide range of tropical fruit like
mangosteen, mango, and dragon fruit. The southern-style diet is
very 'green', with vegetables, fish and tropical fruits as the main
ingredients.

Central Vietnam is the region in which food is prepared with the

A variety of Vietnamese fruits
strongest, boldest flavors. This region is constantly under harsh
weather conditions throughout the year, so people there do not have
as many green ingredients as others do in the north and south of
Vietnam. Instead, the coastline around the central Vietnam area is
known for its salt and fish sauce industries; these two condiments
are central to their daily diets.

Northern Vietnamese cuisine has a strong Chinese influence, and its iconic dish is phở. While rice is a
staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic
differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary. Northern
Vietnamese cooking is the least bold and spicy in flavor compared to the foods from central and southern
Vietnam.

Typical Vietnamese family meal

Daily meals of Vietnamese people quite differ from Vietnamese

foods served in restaurants or stalls. A typical meal for the average
Vietnamese family would include:[16]

Cơm trắng: Cooked white rice

Món mặn or main dishes to eat with rice: Fish/seafood,
meat, tofu (grilled, boiled, steamed, stewed or stir-fried
with vegetables)
Rau: Sauteed, boiled or raw fresh green vegetables Typical modern Vietnamese family
Canh (a clear broth with vegetables and often meat or meal served on a round metal tray.
seafood) or other kinds of soup Dishes cooked from various native
Nước chấm: Dipping sauces and condiments depending and introduced ingredients which
on the main dishes, such as pure fish sauce, ginger fish include pork ribs, tofu, potatoes,
sauce, tamarind fish sauce, soy sauce, muối tiêu chanh tomato, gourd, basella alba and fish
(salt and pepper with lime juice) or muối ớt (salt and sauce with chilli
chili)
Small dish of relishes, such as salted eggplant, pickled
white cabbage, pickled papaya, pickled garlic or pickled bean sprouts
Tráng miệng or Desserts: Fresh fruits, drinks or sweets, such as chè.
Except individual bowls of rice, all dishes are communal and are to be shared in the middle of the table. It is
also customary for younger people to ask/wait for the elders to eat first and the woman who sits right next
to the rice pot serve rice for other people. People should "invite" the others to enjoy the meal (somehow
similar to saying "Enjoy your meal"), in order from the elders to younger people. They also pick up food
for each other as an action of care.

Feast

A feast (Vietnamese: cỗ, tiệc) is a significant event for families or

villages, usually up to 12 people for each table. A feast is prepared
for weddings, funerals, and festivals, including the longevity
wishing ceremony. In a feast, ordinary foods are not served, but
boiled rice is still used.

A Vietnamese feast has two courses: the main course (món mặn –
salty dish) and dessert (món ngọt – sweet dish). All dishes, except
for individual bowls of rice, are enjoyed collectively. All main
A typical feast for one table (6–8
course dishes are served simultaneously rather than one after
diners) in an engagement ceremony
another. The major dish of the main course is placed in the center of
(Ăn hỏi) of regional Northern Vietnam
the tables, usually big pots of soup or a hot pot.

A basic feast (cỗ một tầng) consists of 10 dishes: five in bowls

(năm bát): bóng (fried fish belly), miến (cellophane noodles), măng (bamboo shoot), mọc (meatball), chim
or gà tần (bird or chicken stew dishes) and five on plates (năm đĩa): giò (Vietnamese sausage), chả, gà or
vịt luộc (boiled chicken or duck), nộm (Vietnamese salad) and xào (stir-fried dishes). This kind of feast is
traditional and is organized only in northern Vietnam. Other variations are found in central and southern
Vietnam.

Four dishes essential in the feast of Tết are chả giò(spring rolls), nem (in northern Vietnam, nem refers to a
spring roll called nem cuon or nem ran; in southern Vietnam, nem mainly refer to nem chua, fermented
pork rolls), ninh (stew dishes) and mọc (noodle soup). At this time, the feast for offering ancestors includes
sticky rice, boiled chicken, Vietnamese rice wine, and other preferred foods by ancestors in the past. Gifts
are given before guests leave the feast.

Royal cuisine

In the Nguyễn dynasty, the 50 best chefs from all over the
kingdom were selected for the Thượng Thiện board to serve the
king. There were three meals per day—12 dishes at breakfast and
66 dishes for lunch and dinner (including 50 main dishes and 16
sweets). An essential dish was bird's nest soup (tổ yến). Other
dishes included shark fin (vi cá), abalone (bào ngư), deer's tendon
(gân nai), bears' hands (tay gấu), and rhinoceros' skin (da tê giác).
Water had to come from the Hàm Long well, the Báo Quốc Nem công (peacock spring-rolls) is a
pagoda, the Cam Lồ well (near the base of Thúy Vân mountain), well-known royal dish in Huế
or from the source of the Hương River. Rice was the de variety
from the An Cựu imperial rice field. Phước Tích clay pots for
cooking rice were used only a single time before disposal. No one was allowed to have any contact with
the cooked dishes except for the cooks and Thượng Thiện board members. The dishes were first served to
eunuchs, then the king's wives, after which they were offered to the king. The king enjoyed meals (ngự
thiện) alone in a comfortable, music-filled space.[17]
Cultural importance
Salt is used as the connection between the worlds of the living and the dead. Bánh phu thê is used to
remind new couples of perfection and harmony at their weddings. Food is often placed at the ancestral altar
as an offering to the dead on special occasions (such as Lunar New Year). Cooking and eating play an
extremely important role in Vietnamese culture.

Proverbs

The word ăn (to eat) is included in a great number of proverbs and has a large range of semantic
extensions.

Ăn trông nồi, ngồi trông hướng ("Checking the status of the rice pot when eating, watch
where/what direction you are sitting.") = Be careful of possible faux pas.
Ăn theo thuở, ở theo thì = living in accordance to one's limit and social circumstance
Cha ăn mặn, con khát nước ("The father eats salty food, the children go thirsty.") = Bad
actions will later bring bad luck/consequences to descendants.
Nhai kĩ no lâu, cày sâu tốt lúa ("Chewing carefully [makes one] feel full longer, ploughing
deep is good for the rice") = Careful execution brings better results than hasty actions.
Học ăn, học nói, học gói, học mở ("Learning how to eat, how to speak, how to wrap, how to
open") = Everything needs to be learned, even the simplest, start from "how to eat" politely.

Many Vietnamese idioms reflect the sex-is-eating mapping:

Ông ăn chả, bà ăn nem ("He eats meatballs, she eats springrolls") = Both husband and wife
have secret lovers.
Chán cơm thèm phở ("Tired of rice, craving noodle soup") = A man gets bored of his wife
and find another girl.
Ăn bánh trả tiền ("You eat snack, you pay money") = Having sex with prostitutes. (Long story
short, bánh in here is snack)
Ăn vụng không biết chùi mép ("Eating on the sly without cleaning your mouth") =
Committing adultery but left trace

International popularity
Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant
communities, such as Australia, the United States, Canada, and France. Vietnamese cuisine is also popular
in Japan, Korea, the Czech Republic, Slovakia, Germany, UK, Poland, Philippines and Russia, and in
areas with dense Asian populations.

Television shows featuring Vietnamese food have increased in popularity. Luke Nguyen from Australia
currently features a television show, Luke Nguyen's Vietnam, dedicated on showcasing and instructing how
to cook Vietnamese dishes.

On The Great Food Truck Race, a Vietnamese sandwich truck called Nom Nom Truck received the most
money in the first five episodes.

Anthony Bourdain wrote:[18]

 You don't have to go looking for great food in Vietnam. Great food finds you. It's everywhere.
In restaurants, cafes, little storefronts, in the streets; carried in makeshift portable kitchens on
yokes borne by women vendors. Your cyclo-driver will invite you to his home; your guide will
want to bring you to his favorite place. Strangers will rush up and offer you a taste of
something they're proud of and think you should know about. It's a country filled with proud
cooks—and passionate eaters.

Gordon Ramsay visited Vietnam in his reality show Gordon's Great Escape - S02E02 (2011) and fell in
love with the taste of the culinary here. Especially the dish called Hủ Tiếu Mì by Mrs. Dì Hai, prepped and
served on a small boat in Cái Răng floating market, Cần Thơ. He even praised it as "The greatest dish I
have ever eaten" when he brought it up as one of the dishes for the elimination challenge for the top 5
finalists of American MasterChef season 4 episode 21.

Vietnam is also well known for its street food.

The popularity of Vietnamese cuisine is seen all over YouTube. Many YouTubers vlog their adventures
experiencing new Vietnamese street foods, rating and trying different Vietnamese dishes, and even creating
their own spin-offs of Vietnamese delicacies.

Cooking techniques
Some common Vietnamese culinary terms include:

Rán, chiên – fried dishes

Chiên nước mắm – fried then tossed with fish sauce
Chiên bột – battered then deep-fried
Rang – dry-fried dishes with little to no oil
Áp chảo – pan-fried then sautéed
Xào – stir fry, sautéing Cutting dough and rán quẩy
Xào tỏi – stir fry with garlic, very common way of
cooking vegetables
Xào sả ớt – sautéed with lemongrass and chili pepper
Xào lăn – pan searing or stir frying quickly to cook raw meat
Xáo măng – braised or sautéed with bamboo shoots
Nhồi thịt – stuffed with minced meat before cooking
Sốt chua ngọt – fried with sweet and sour sauce
Kho – stew, braised dishes
Kho khô – literally dried stew (until the sauce thickens)
Kho tiêu/kho gừng/kho riềng – stewed with peppercorns/ginger/galangal
Nấu – means cooking, usually in a pot
Nấu nước dừa – cooked with coconut water
Hầm/ninh – slow-cook with spices or other ingredients
Canh – broth-like soup to be served over rice
Rim – simmering
Luộc – boiling with water, usually fresh vegetables and meat
 Chần – blanche
Hấp – steamed dishes
Hấp sả – steamed with lemongrass
Hấp Hồng Kông or hấp xì dầu – "Hong Kong-style"
steamed dish (i.e.: with scallion, ginger and soy
sauce)
Om – clay pot cooking of northern style
Om sữa – cooked in clay pot with milk
Om chuối đậu – cooked with young banana and tofu
Gỏi – salad dishes, usually with meat, fish
Gói lá – wrap raw ingredients by a leaf (often banana) to
form shape and enhance fragant
Nộm – salads, usually meatless
Nướng – grilled dishes
Nướng xiên – skewered dishes Xào (stir-fry)
Nướng ống tre – cooked in bamboo tubes over fire
Nướng mọi/nướng trui/thui – char-grilled over open
fire
Nướng đất sét/lá chuối – cooked in a clay mould or
banana leaves wrap, or recently, kitchen foil, hence
the method has evolved into nướng giấy bạc
Nướng muối ớt – marinated with salt and chili
pepper before being grilled
Nướng tỏi – marinated with garlic then grilled
Nướng mỡ hành – grilled then topped with melted
lard, peanuts, and chopped green onions Thịt nướng (grilled pork)
Bằm – sauteed mix of chopped ingredients
Cháo – congee dishes
Súp – soup dishes (not canh or clear broth soup)
Rô ti – roasting then simmering meat, usually with strong
spices
Tráng – spreading ingredient into a thin layer on a
steamed/hot surface
Cà ri – curry or curry-like dishes
Quay – roasted dishes
Lẩu – hot pot dishes
Bánh tẻ is boiled (luộc) after
Nhúng dấm – cooked in a vinegar-based hot pot, some wrapped in a leaf (gói lá)
variations include vinegar and coconut water-based hot
pot
Cuốn – any dish featuring rice paper wraps with bún and fresh herbs
Bóp thấu/tái chanh – raw meat or seafood prepared with lime or vinegar

Vietnamese utensils
 Mill (cối xay gạo)
Basket, various kinds (rổ or rá) Mortar (cối giã)
Bowl (small bowl: bát in northern Pestle (chày)
Vietnam or chén in southern
Plate (dĩa or đĩa)
Vietnam; large bowl: tô)
Pot, various kinds (nồi
Chopsticks (đũa)
and niêu)
Chõ – a kind of steamer to cook
Spoon (thìa in northern
glutinous rice Tráng (spread rice flour on a steamed
Vietnam or muỗng in
Clay pot cooking (thố đất) southern Vietnam) cloth) bánh tráng
cup (cốc or ly) Teacup (tách or chén
Dipper (gáo) uống trà)
Flat drying basket (nong or nia) Teapot (ấm pha trà)
Knife (dao) Tray, various kinds
(mâm and khay)

Common ingredients

Vegetables A traditional set of serving utensils

used in Northern Vietnam up to the
20th century include: wooden tray,
Katuk
'small bottom' bowls (bát chiết yêu),
(rau ngót)
Chayote stoneware dishes, flat chopsticks
Tonkin
(su su) jasmine (for portioning rice), chopsticks and
Chili (hoa thiên ladle (for sharing soup)
pepper (ớt) lý)
Bitter melon (khổ qua or mướp Cucumber Tricolor
đắng) (southern & northern (dưa chuột amaranth
Vietnamese dialects) or dưa leo) (rau dền
Bok choy (cải thìa) Crown đỏ)
Cabbage (bắp cải) daisy (cải Water
cúc or tần celery
Carrot (cà rốt)
ô) (rau cần
Cauliflower (bông cải or súp lơ) (ta))
Radish (củ
Celery (cần tây) cải trắng) Water
Ceylon spinach (mồng tơi) Eggplant cress (xà
(cà tím) lách
Jicama xoang)
(củ đậu or Water A vegetable stand in a Hanoi market
củ sắn) spinach
(rau
muống)

Fruits
 Langsat (bòn
Acerola (sơ ri
bon)
or xê-ri) Rambutan (chôm chôm)
Longan
Buddha's hand Sapodilla (hồng xiêm or
(nhãn)
(phật thủ) xa-pô-chê)
Lychee (vải)
Canistel (trái Spondias cytherea
trứng gà) Mango (xoài) (cóc)
Cherimoya Mangosteen Soursop (mãng cầu
(mãng cầu tây) (măng cụt) Xiêm or mãng cầu gai)
Coconut (dừa) Otaheite Star fruit (khế)
gooseberry
Chinese date Sweetsop (na or mãng
(chùm ruột)
(táo tàu) cầu ta)
Papaya (đu
Custard apple Rose apple (roi in the
đủ)
(bình bát or north, mận Đà Lạt in
mãng cầu) Persimmon the south)
(hồng)
Durian (sầu Tea fruit (thanh trà)
riêng) Pitaya –
Tomato (cà chua)
dragon fruit
Milk fruit (vú Water apple (roi in the
(thanh long) A fruit stand in Da Nang
sữa) north, mận in the south)
Plum (mận)
Guava (ổi) Watermelon (dưa hấu)
Pomelo
Jackfruit (mít)
(bưởi)

Herbs (rau th ơm)

Genus Allium:
Rice paddy
Using leaf and herb (ngò
flower: Welsh onion ôm or rau
or green onion (hành ngổ)
lá or hành hương or Houttuynia
hành hoa), garlic cordata
chives (hẹ) (giấp cá or
Using bulb: garlic Polygonum
diếp cá)
(tỏi), shallot (hành aviculare (rau Herbs and vegetables were displayed
đắng) Parsley
tím), onion (hành in Ben Thanh Market
(mùi tây)
tây), Allium Coriander leaf
chinense (củ kiệu) (cilantro) (rau mùi Peppermint
and chives (củ nén or ngò rí) ((húng) bạc
or hành tăm). hà)
Lemongrass (xả
Welsh onion (hưng or sả) Perilla (tía
cừ) and leek (tỏi tây tô)
Dill (thì là)
or hành boarô) are Spearmint
Elsholtzia ciliata
not traditionally (húng dũi)
(kinh giới)
used. Thai basil
Long
Family Zingiberaceae: (rau quế or
coriander/culantro
using ginger (gừng), húng quế)
(ngò gai or mùi
galangal (riềng)— sometimes
tàu)
greater galangal (riềng substituted
nếp) is preferred to with sweet
lesser galangal (riềng basil in the
thuốc) because of the United
stronger flavour, States
turmeric (nghệ) and Hot mint
black cardamom (thảo (rau răm)
quả)
Condiments and sauces

Condiments

Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their
dishes to combine properly with each main dish in flavour. Dishes in which rau sống is indispensable are
bánh xèo and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests
and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables
have medicinal value.[19]

Rau sống includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach,
mango bud and guava leaves.

Herbs and spices

Coriander and green onion leaves can be found in most
Vietnamese dishes.
A basic technique of stir-frying vegetable is frying garlic
or shallot with oil before putting the vegetable into the
pan.
In northern Vietnam, dishes with fish may be garnished
with dill.
Vietnamese hot chili peppers are
In central Vietnam, the mixture of ground lemongrass added to most foods, especially in
and chili pepper is frequently used in dishes with beef.
central and southern Vietnam.
In southern Vietnam, coconut water is used in most stew
dishes.
The pair culantro (ngò gai) and rice paddy herb (ngò om or ngổ) is indispensable in all kinds
of sour soups in the southern Vietnam.
Spearmint is often used with strongly fishy dishes.
Perilla is usually used with crab dishes.

Pairing
Chicken dishes are combined with lime leaves.
Crab and seashell dishes are combined with fishy-smelling herb and perilla.
Dishes reputed as "cold" or "fishy-smelling", such as catfish, clams, or snails, are combined
with ginger or lemongrass.
Beef dishes are combined with celeries or pineapples.

Sauces
Nước chấm
Mắm tôm (shrimp paste)
Nước mắm (fish extract) can be used as it is or mixed with lemon juice, garlic, vinegar,
sugar, and chili. This mixture is called nước mắm pha.
Tương is made from fermented soybeans.
Soy sauce mostly is used in marinades and sauces.
 Hoisin sauce is used in Southern Vietnam to mix with phở while serving.
Hot chili sauce.

Food colourings

Traditionally, the colouring of Vietnamese food comes from natural

ingredients, however today there's an increase in the use of artificial
food dye agents for food colouring, in Vietnam.

Red – usually from beetroot or by frying annatto seed to

make oil (dầu điều)
Orange – for sticky rice, comes from gac
Yellow – from turmeric
Green – from pandan leaf or katuk Xôi ngũ sắc (five colours sticky rice)
Purple – from magenta plant (lá cẩm) is coloured with plant-based
Black – in banh gai is from ramie leaf (lá gai) ingredients

Dark brown – for stew dishes, uses nước màu or nước

hàng, which is made by heating sugar to the temperature above that of caramel (170 °C).

Colourings can be absorbed by mixing ground colourings or colouring liquid or wrapping before boiling to
get the extracts. When colouring dishes, the tastes and smells of colourings must also be considered.

Popular dishes
When Vietnamese dishes are referred to in English, it is generally by the Vietnamese name without the
diacritics. Some dishes have gained descriptive English names, as well.

Popular Vietnamese dishes include:

Noodle soups

Vietnamese cuisine boasts a huge variety of noodle soups, each

with distinct influences, origins and flavours. A common
characteristic of many of these soups is a rich broth.[20]

Bánh đa cua (Crab red noodle soup)

 Name Description
Spicy beef noodle soup originated from the
royal city of Huế in Central Vietnam. Beef
bones, fermented shrimp paste, lemongrass,
Bún bò Huế and dried chilies give the broth its distinctive
flavors. Often served with mint leaves, bean
sprouts, and lime wedges. Pig's feet are also
common ingredients at some restaurants.

Bún măng vịt Bamboo shoots and duck noodle soup.[21]

Vermicelli with snails (freshwater snails with
Bún ốc noodles, tomato pork bone broth, tofu and
herbs)
A thick tapioca/rice noodle soup with a simple
broth, often includes pork, crab, chicken,
Bánh canh
shrimp, spring onions and fresh onions
sprinkled on top
Bún mắm (Mix seafood noodles
A noodle soup made of thin rice noodles,
topped with crab and shrimp paste, served in a soup)
tomato-based broth and garnished with bean
Bún riêu
sprouts, prawn paste, herb leaves,
tamarind/lime, tofu, water spinach, and chunks
of tomato
A Chinese-influenced wheat (egg) noodle
Mì (súp mì)
soup.
A noodle soup with a rich, clear broth made
from a long boiling of meat and spices, its
many varieties are made with different meats
(most commonly beef or chicken) along with
Phở beef meatballs. Phở is typically served in
bowls with spring onion, (in phở tái) slices of
semi-cooked beef (to be cooked by the boiling
hot broth), and broth. In the south, bean
sprouts and various herbs are also added.[20]
Spicy noodle soup with thinly sliced rare beef
Phở satế steak, satế hot chili sauce, sliced cucumber,
tomatoes, and peanut
Yellow noodle soup with roasted duck and
Mì vịt tiềm
Chinese broccoli
Bún chả cá Rice vermicelli soup with fried fishcake
A noodle soup with many varied styles,
including a 'dry' (not soup, but with sauce)
version, which was brought to Vietnam by way
of Chinese (Teochew) immigrants from
Hủ tiếu
Cambodia. The noodles are usually egg
noodles or rice noodles, but many other types
may be used. The soup base is made of pork
bones.

Soup and cháo (congees)

 Name Description
Asparagus and crab soup typically served as
Súp măng cua
the first dish at banquets
A spicy variation of the Vietnamese sour soup
Lẩu (Vietnamese
with assorted vegetables, meats, seafood, and
hot pot)
spicy herbs
A variation of congee, it uses a variety of
different broths and meats, including duck,
Cháo
offal, fish, etc. When chicken is used, it is
called cháo gà. Canh chua, sour soup

Rice porridge with pork intestine, liver, gizzard,

Cháo lòng
heart, and kidney
Beef stew with carrots, usually served with
Bò kho
toasted bread or rice noodles
Fire pot with a combination of sliced rare beef
and seafood cooked in sour broth, served with
Nhúng dấm
thin rice vermicelli noodles, fresh vegetables,
rice spring roll wrapper, and dipping sauce
Vietnamese sour soup – typically includes
fish, pineapples, tomatoes, herbs,
Canh chua
beansprouts, tamarind, and various kinds of
vegetables

Rice dishes

Cơm tấm
 Name Description
Cơm chiên Dương A Chinese fried rice dish, named after the Yangzhou region in China, it is a well-known
Châu dish in Vietnam.
Cơm gà rau thơm This dish is rice cooked in chicken stock and topped with fried then shredded chicken,
(chicken and rice with mint and other herbs. The rice has a unique texture and taste that the fried mint
with mint) garnish enhances. It is served with a special herb sauce on the side.
Cơm hến Rice with clams – a popular, inexpensive dish in the city of Huế and its vicinity
Cơm chiên cá mặn Fried rice with salty fermented fish and chopped snow pea and chicken
A traditional family dish of fish or pork braised in a clay pot and served with sweet and
Cá/thịt kho
sour soup (canh chua)
Gà xào gừng Chicken sauteed with ginger and fish sauce
Bò lúc lắc Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce
Cơm lam Rice (often glutinous rice) cooked in a bamboo tube either boiled or steamed
In general, grilled pork (either ribs or shredded) is mixed with bì (thinly shredded pork
mixed with cooked and thinly shredded pork skin and fried ground rice) over com tam
("broken rice") and is served with sweet and sour fish sauce. Other types of meat,
Cơm tấm prepared in various ways, may be served with the broken rice. Barbecued beef, pork, or
chicken are common choices and are served with the broken rice. The rice and meat are
accompanied by various greens and pickled vegetables, along with a prawn paste cake
(chả tôm), steamed egg (trứng hấp) and grilled prawns.

Sticky rice dishes

Name Description
Sticky rice wrapped in banana leaves and
stuffed with mung bean paste, lean pork and
black pepper, it is traditionally eaten during the
Lunar New Year(Tết). Bánh chưng is popular in
Bánh chưng
the North, while the similar bánh tét is more
popular in the South. Bánh tét has the same
content, except it is cylindrical in shape, and
lean pork is substituted with fatty pork.
Sticky rice with coconut milk, cooked the Bánh chưng
same way as one cooks rice, or steamed for a
Xôi
firmer texture and more flavorful taste, in a
number of varieties

Bánh

The Vietnamese name for pastries is bánh. Many of the pastries are wrapped in various leaves (bamboo,
banana, dong, gai) and boiled or steamed. One of the historic dishes, dating to the mythical founding of the
Vietnamese state is bánh chưng. As it is a savory dish and thus not a true pastry, bánh chưng and the
accompanying bánh dày are laden with heaven and earth symbolism. These dishes are associated with
offerings around the Vietnamese New Year (Tết). Additionally, as a legacy of French colonial rule and
influence, bûche de Noël is a popular dessert served during the Christmas season.
 Name
A steamed bun dumpling that can be stuffed
with onion, mushrooms, or vegetables, bánh
bao is an adaptation from the Chinese baozi to
fit Vietnamese taste. Vegetarian banh bao is
Bánh bao
popular in Buddhist temples. Typical stuffings
include slices of marinated barbecued pork
from Chinese cooking, tiny boiled quail eggs,
and pork.
A central Vietnamese dish, it consists of tiny, Bánh bèo
round, rice flour pancakes, each served in a
similarly shaped dish. They are topped with
Bánh bèo
minced shrimp and other ingredients, such as
chives, fried shallots, and pork rinds, eaten
with nước chấm.
A Chinese-influenced pastry, it exists in many
versions all over Asia; the Vietnamese version
features a special tangy soy sauce on the
Bánh bột chiên
side, rice flour cubes with fried eggs (either
(fried rice flour dish)
duck or chicken), and some vegetables. This
is a popular after-school snack for young
students in southern Vietnam.
Bánh xèo
A Huế food, it consists of tiny rice dumplings
made in a clear rice-flour batter, often in a
small, flattish, tube shape, stuffed with shrimp
Bánh bột lọc and ground pork. It is wrapped and cooked
inside a banana leaf, served often as
Vietnamese hors d'œuvres at more casual
buffet-type parties.
A flat pan-fried dish made of rice flour with
turmeric, shrimp with shells on, slivers of fatty
pork, sliced onions, and sometimes button
mushrooms, fried in oil, usually coconut oil,
which is the most popular oil used in Vietnam.
Bánh xèo
It is eaten with lettuce and various local herbs
and dipped in nước chấm or sweet fermented
peanut butter sauce. Rice papers are
sometimes used as wrappers to contain banh
xeo and the accompanying vegetables.
A Huế food, it is a flat steamed rice dumpling
made of rice flour, shallots, shrimp, and
Bánh nậm seasoned with pepper. It is wrapped and
cooked in banana leaves and served with fish
sauce.[22]

Wraps and rolls

 Name Description
Rice flour rolls stuffed with ground pork,
prawns, and wood ear mushroom, they are
Bánh cuốn
eaten in a variety of ways with many side
dishes, including chả (sausage).
Rice paper rolls with the bì mixture of thinly
shredded pork and thinly shredded pork skin
Bì cuốn tossed with powdered toasted rice, among
other ingredients, along with salad; it is similar
to summer rolls.
Stir-fried jicama and carrots are mixed with
Chinese sausage and shredded scrambled
eggs, all wrapped in a rice paper roll, dipped
into a spicy peanut sauce (with freshly roasted
and ground peanuts). It is of Chinese
Bò bía (Vietnamese- (Hokkien/Chaozhou) origin, having been
style popiah) brought over by the immigrants. In Saigon
(particularly in Chợ Lớn), it is common to see
old Teochew men or women selling bò bía at
their roadside stands. The name bò bía
phonetically resembles its original name Gỏi cuốn (rice paper roll or summer
popiah in the Teochew language.
roll)
A kind of spring roll (sometimes referred to as
egg roll), it is deep-fried flour rolls filled with
pork, yam, crab, shrimp, rice vermicelli,
mushrooms ("wood ear") and other ingredients.
The spring roll goes by many names – as
many people actually use (falsely) the word
"spring roll" while referring to the fresh
Chả giò or nem rán
transparent rice paper rolls (discussed below
(northern)
as "summer rolls"), where the rice paper is
dipped into water to soften, and then rolled up
with various ingredients. Traditionally, these
rolls are made with a rice-paper wrapper, but in
recent years, Vietnamese chefs outside of
Vietnam have changed the recipe to use a
wheat-flour wrapper.
Also known as Vietnamese fresh rolls, salad
rolls, or summer rolls, they are rice-paper rolls
that often include shrimp, herbs, pork, rice
vermicelli, and other ingredients wrapped up
Gỏi cuốn and dipped in nước chấm or peanut sauce.
Spring rolls almost constitute an entire
category of Vietnamese foods, as the many
different kinds of spring rolls have different
ingredients in them.

Bánh tráng can be understood as either of the following:

Bánh tráng cuốn

Thin rice flour sheet dried into what is commonly called "rice paper", used in making
spring roll (chả giò), and summer rolls (gỏi cuốn) by applying some water to soften the
texture

Bánh tráng nướng (in the south), or bánh đa in the north

These are large, round, flat rice crackers, which, when heated, enlarge into round, easily
shattered pieces. They can be eaten separately, although they are most commonly added
 into the vermicelli noodle dishes like cao lầu and mì quảng. Many types of bánh tráng
exist, including the clear sesame seed ones, prawn-like cracker with dried spring onions,
and sweet milk.

Sandwiches and pastries

Name Description
Vietnamese baguette or French bread is traditionally filled with pâté, Vietnamese
mayonnaise, cold cuts, jalapeños, pickled white radish, pickled carrot, and cucumber
slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna,
Bánh mì kẹp thịt
varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled
meats are common. Sandwiches are often garnished with coriander leaves and black
pepper.
A French-inspired meat-filled pastry, it is characterized by flaky crust and either pork or
Bánh Pâté chaud
chicken as the filling.

Bánh mì ốp la[23] Vietnamese-style fried egg sandwich. "Ốp la" means "sunny-side up".

Meat dishes

A platter of pork dishes

Sliced chả lụa served over bánh

cuốn, and garnished with fried
shallots
 Name Description
A beef and vegetable stew, it is often cooked with warm, spicy herbs and served very hot
Bò kho (meat soup)
with French baguettes for dipping. In northern Vietnam, it is known as bò sốt vang.
Bò lá lốt A dish of spiced beef rolled in a betel leaf (lá lốt) and grilled
Bò lúc lắc (shaking French-influenced dish of beef cut into cubes and marinated, served over greens (usually
beef) watercress), and sautéed onions and tomatoes, eaten with rice
Bò 7 món (seven Multi-course meal consisting of seven beef dishes. Developed during the French colonial
courses of beef) era when beef became more widely consumed.
Cá 7 món (seven Similar course arrangement as Bò 7 món substituting beef with fish. Less popular than the
courses of fish) original variant.
A sausage made with ground lean pork and potato starch, it is also available fried; known
Chả lụa or giò lụa as chả chiên. Various kinds of chả (sausage) are made of ground chicken (chả gà),
ground beef (chả bò), fish (chả cá), or tofu (chả chay, or vegetarian sausage).
Grilled chicken with lemon grass(sả), lemongrass grilled beef and other meats are also
Gà nướng sả
popular variations.
Giò thủ is a brawn made of fresh bacon, pig's ears, garlic, scallions, onions, black fungus,
Giò thủ
fish sauce and cracked black pepper.
Grilled meatballs, usually made of seasoned pork, they are often colored reddish with food
Nem nướng coloring and with a distinct taste, grilled on skewers like shish kebabs. Ingredients in the
marinade include fish sauce.
A Huế dish and a variation of the Nem nướng meatballs, these also come from central
Vietnam. They are chilled, small and rectangular in shape, and stuffed with vermicelli. The
Nem nguội
reddish meat is covered with peppers and typically a chili pepper. Very spicy, they are
eaten almost exclusively as a cocktail snack.

Seafood dishes

Name Description

Bánh Tôm Prawn and sweet potato fritter[24]

Cá cuốn ho A roll with fish and spring onions
Cá kho tộ Caramelized fish in clay pot
Chạo tôm Prawn paste/cake on sugarcane
Wok-tossed crab with salt and
Cua rang muối/me
pepper/tamarind
Wok-tossed crabs with tamarind
sauce
Salads

Nộm (Northern dialects) or Gỏi (Southern dialects) is Vietnamese salad; of the many varieties, the most
popular include:
 Name Description
Vietnamese papaya salad typically with
shredded papaya, herbs, various meats such
Gỏi đu đủ as shrimp, slices of pork, liver, or jerky, herbs,
and with a more vinegar-based rendition of
nước chấm
A salad dish originating from Huế (Central
Gỏi Huế rau muống
Vietnam), including water spinach (rau muống)
Lotus stem salad, with shrimp and pork or Nộm tôm xoài (Vietnamese mango
Nộm ngó sen
chicken salad with shrimp)
Tofu salad with shredded cabbage, mint, and
Gỏi đậu hủ
soy dressing
Rice paddy eel salad with shredded
Gỏi nhệch
vegetables
Jellyfish salad with carrot, cucumber, and
Nộm sứa
sesame dressing
Duck feet salad with shredded cabbage and
Gỏi chân vịt
sweet and sour fish sauce
Shredded salad with thinly sliced rare beef,
Bò tái chanh fresh lemon, onion, fried onions, and fish
sauce
Gỏi gà bắp cải Chicken and cabbage salad
Young jackfruit salad with peanuts, mint, and
Gỏi mít
fish sauce

Curries
Vietnamese curry is also popular, especially in the center and south, owing to the cultural
influence of Indian, Khmer and Malay traders.
Another type of well-known Vietnamese curry is beef brisket curry or oxtail curry. The beef
curries are often served with French bread for dipping, or with rice.
Cà ri gà is a popular Vietnamese curry made with chicken, carrots, sweet potatoes, and
peas in a coconut curry sauce. It is also served with rice or baguette.

Preserved dishes

Muối (literally means salting) and chua (literally means sour or fermenting) are Vietnamese term for
preserved dishes. Monsoon tropical climate with abundant rainfall gives the Vietnamese a generous year-
round supply of vegetables. Animal husbandry never occurred in large scale in Vietnamese history,
therefore, preserved dishes are mainly plant-based pickled dishes. Seafood is often made into a fermented
form called mắm like fish sauce.
 Name Description
Bắp cải muối xổi Quick-Pickled shredded cabbage
Dưa chua, Dưa cải
Made from a kind of mustard green
muối chua
Cà pháo muối Made from Vietnamese eggplant
Dấm tỏi Pickled garlic cloves in vinegar
Made from Allium chinense, this is a dish of the
Dưa kiệu
Tết holiday.
Dưa hành Made from spring onion bulbs or shallot
Dưa món Made from carrot, white radish, or green papaya
Măng muối Made from sliced bamboo shoot with chilies
Ớt ngâm Pickled chilies in rice vinegar
Rau cần muối xổi Quick-Pickled water celery
Dưa chua (Pickled mustard
Tôm chua Sweet and spiced pickled shrimp
greens and onion)

Mắm

Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course,
as an ingredient or as condiment. The types of fish most commonly used to make mắm are anchovies,
catfish, snakeheads, and mackerels. The fish flesh remains intact (this is how it is different from nước
mắm), and can be eaten cooked or uncooked, with or without vegetables and condiments. Fish sauce is
literally called "mắm water" in Vietnamese and is the distilled liquid from the process of fermentation of
mắm.

Name Description
Mắm tôm Fermented shrimp paste
Made from Sesarmidae (family of crabs), in
Mắm cáy
north central coast of Vietnam
Made from mackerel fish, usually in Bình Định
Mắm cá thu
province
Usually made from round scad fish, in central
Mắm nêm
Vietnam
Mắm tôm (purple colour) and nước
mắm (amber colour) in two dipping Mắm ruốc Made from krill, from central Vietnam
bowls
Made from a kind of fish that immigrates to
Mắm cá linh the Mekong Delta every flood season from
Tonlé Sap, Cambodia
Nước mắm or mắm General name for all fish sauces but usually
mặn refer to pure extracted anchovy fish sauce

Fermented meat dishes

Nem chua, a Vietnamese fermented meat served as is or fried, is made from pork meat, coated by fried rice
(thính gạo), mixed with pork skin and then wrapped in country gooseberry leaves (lá chùm ruột) or
Erythrina orientalis leaves (lá vông nem).[25] The preservation process takes about three to five days.
Sausages

Vietnamese sausage, giò, is usually made from fresh ground pork

and beef. Sausage makers may use the meat, skin or ear. Fish sauce
is added before banana leaves are used to wrap the mixture. The
last step is boiling. For common sausage, 1 kg of meat is boiled for
an hour. For chả quế, the boiled meat mixture will then be roasted
with cinnamon.

Nem chua, a sweet, sour, salty and

Vegetarian dishes spicy fermented pork or beef
sausage, usually served with a slice
Vegetarian dishes in Vietnam often have the same names as their of garlic, bird's eye chili and
meat equivalents, e.g. phở bò, but with chay (vegetarian) sign in Vietnamese coriander
front, those dishes are served with tofu instead of meat. Nearly
every soup, sandwich and street food has its vegetarian
correspondent. Sometimes you can also see notations like "phở
chay", "bánh mì chay" (vegetarian sandwich) or "cơm chay"
(vegetarian rice). Vegetarian food in comparison the normal dishes
are almost always cheaper, often half of the normal price.
Vegetarian restaurants are mostly frequented by religious
Vietnamese people and are rarely found in touristic areas.
Vegetarian food is also eaten to earn luck during special holiday
and festival, especially during Lunar New Year where Vietnamese
culture serve vegetarian food regardless of their religion.[26] Vegetarian dishes at a Buddhist
restaurant in Ho Chi Minh city

Desserts

A street stall selling chè and

desserts in Huế
 Name Description
A sweet dessert beverage or pudding, it is
usually made from beans and sticky rice.
Many varieties of chè are available, each with
Chè different fruits, beans (for example, mung
beans or kidney beans), and other ingredients.
Chè can be served hot or cold and often with
coconut milk.
This popular dessert is made with a type of
red algae called Gracilaria and is flavored with
Rau câu coconut milk, pandan or other flavors. It is Vietnamese-style donuts
eaten cold by itself or added to drinks and
Chè.
Banana deep-fried in a batter, often served hot
Chuối chiên
with cold ice cream, usually vanilla or coconut
Influenced by French cuisine and served with
Bánh flan
caramel or coffee sauce
A fruit smoothie made with just a few
teaspoons of sweetened condensed milk,
crushed ice and fresh, local fruits. The
Sinh tố smoothies' many varieties include custard
apple, sugar apple, avocado, jackfruit,
soursop, durian, strawberry, passionfruit,
dragonfruit, lychee, mango, and banana.
Local variant of yogurt, which was brought to
Vietnam by French colonists. Made with
condensed milk, it has a sweet, tart flavor. It
Sữa chua
can be eaten in its cool, soft form, or frozen,
in which form it is often sold in small, clear
bags.
A sweet and airy sponge cake flavored with
Bánh bò coconut milk, made from rice flour, water,
sugar, and yeast.
A sweet, soft, steamed layer cake made with
rice flour, mung bean, coconut milk, water, and
Bánh da lợn sugar with alternating layers of starch and
flavored filling. Taro or durian are typically
used for the layers of filling.
Bánh rán A deep-fried glutinous rice ball dish.

Mứt

Vietnamese use fruits in season. When the season is passing, they

make candied fruit, called ô mai and fruit preserves, called mứt.
The original taste of ô mai is sour, sweet, salty, and spicy. The most
famous kind of ô mai is ô mai mơ, made from apricots harvested
from the forest around Perfume Pagoda (Chùa Hương), Hà Tây
Province. This ô mai consists of apricot covered by ginger, sugar,
and liquorice root slivers.
A variety of mứt on display in a shop
Tofu
Tofu (đậu phụ) is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or
oil-dipped minced spring onion) or used as ingredient in a variety of dishes.

Other soybean products range from soy sauce (nước tương- usually light soy sauce), fermented bean paste
(tương), and fermented bean curd (đậu phụ nhự or chao) to douhua (soft tofu sweet soup- tàu hũ nước
đường, or tào phớ).

Exotic dishes
The use of ingredients typically uncommon or taboo in most
countries is one of the quintessential attributes that make
Vietnamese cuisine unique. While unusual ingredients can only be
found in exotic restaurants in many countries, Vietnamese cuisine is
deemed atypical in that the usage of these ingredients can play a
customary role in daily family dishes regardless of social class.

A common and inexpensive breakfast dish that can be found in any

wet market, balut (hột vịt lộn) is a fertilized duck egg with a nearly
developed embryo inside, which is boiled and eaten in the shell. It Snake is one of Vietnamese
is typically served with fresh herbs: rau răm, salt, and black varieties of rượu thuốc. The bottle on
pepper; lime juice is another popular additive, when available. A the left is a cobra wine (rượu rắn).
more unusual version of balut dish—fetus quail (trứng cút lộn) is a
snack favored by many Vietnamese students. Paddy crab and
paddy snail are the main ingredients in bún riêu ốc—a popular
noodle dish—and in some everyday soup dishes (canh) and braised
food (món bung). Family meals with silkworms (nhộng), banana
flowers (hoa chuối), sparrows, doves, fermented fish and shrimp
(mắm cá, mắm tôm, mắm tép) are not rare sights. Seasonal
favorites include ragworms (rươi), which are made into many
dishes such as fried rươi omelet (chả rươi), fermented rươi sauce
(mắm rươi), steamed rươi (rươi hấp), stir-fried rươi with radish
or bamboo shoot (rươi xào củ niễng măng tươi hay củ cải).
Three striped crab (ba khía) is popular in several southern Thịt chó (boiled dog meat)
provinces, including Cà Mau, Sóc Trăng and Bạc Liêu; it is eaten
fermented, stir-fried or steamed.[27]

Northern Vietnamese cuisine is also notable for its wide range of

meat choices. Exotic meats such as dog meat, cat meat,[28] rat
meat,[29] snake,[30] soft-shell turtle, deer, and domestic goat are
sold in street-side restaurants and generally paired with alcoholic
beverages. A taboo in many Western countries and in southern
Vietnam, consumption of dog meat and cat meat is common
throughout the northern part of the country and is believed to raise
the libido in men. Television chef Andrew Zimmern visited
northern Vietnam in the 12th episode of his popular show Bizarre Tiết canh (blood pudding with cubed
meat and herbs) is curing
Foods with Andrew Zimmern.[31][32] Cobra beating heart and dried
bones, silkworms, and bull penis are some of the dishes he
sampled. He also tried porcupine.[33]

Paddy mouse meat—barbecued, braised, stir- or deep-fried—is a delicacy dish that can be found in
Southern Vietnamese rural areas or even high-end city restaurants.
Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese.[34]

Shark fins are imported in massive amounts by Vietnam.[35]

Anthony Bourdain, the host chef of Travel Channel's Anthony Bourdain: No Reservations, wrote in April
2005: "...everything is used—and nothing wasted in Vietnam."[18] Animal parts that are often disposed of
in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts,
intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken
testicles and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.

Many of the traditional northern Lunar New Year dishes such as thịt đông, giò thủ, and canh măng móng
giò involve the use of pig heads, tongues, throats and feet.[36] Pig and beef tails, as well as chicken heads,
necks and feet, are Vietnamese favorite beer dishes. Bóng bì, used as an ingredient in canh bóng—a kind of
soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the
northern part of Vietnam, different kinds of animal blood can be made into a dish called tiết canh by
whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked
duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese
coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.

Coconut worms, or đuông dừa, is a delicacy found widely in the Trà Vinh Province of Vietnam. They are
the larvae form of the palm weevil and are eaten live within a salty fish sauce with chili peppers.[37]

Beverages

Cà phê phin (Brewed filtered coffee)

 Name Description
Jasmine tea A local tea beverage of Vietnam
A Vietnamese specialty draft beer produced
Bia hơi
locally in small batches
Strong dark roast iced coffee, served with
sweetened condensed milk at the bottom of
Cà phê sữa đá
the cup to be stirred in, is very popular among
the Vietnamese.
This beverage translated as Vietnamese egg
coffee. This coffee uses egg yolk, whipping
Cà phê trứng cream, condensed milk, and, of course,
espresso. Some may use vanilla extract or
sugar as a sugar substitute.
Sugar cane juice extracted from squeezing
Nước mía sugar cane plant (sometimes with kumquats to
add a hint of citrus flavour), served with ice.
Pennywort juice made from blending fresh
pennywort leaves with water and sugar until
Rau má
dissolved is a near-transparent green color and
served over ice.
Vietnamese wine A soybean drink served either hot or cold,
sweetened or unsweetened. This beverage is
very popular is all Asian countries. In Vietnam,
however, the difference between other Asian
Sữa đậu nành countries' soy milk and Vietnam's soy milk is
the use of pandan leaves. While the use of
pandan leaves is very popular with this drink,
other countries use a different source of
sweetness.
Rượu đế A distilled liquor made of rice
A kind of iced tea popular for its cheap price, it
Trà đá has a faint lime-yellow color and usually does
not have much taste.
Trà đá chanh Lemon iced tea
Chanh muối Sweet and sour salty lime drink
Soda xí muội Sweet and salty plum soda
Soda hột gà Egg soda
Vietnamese fruit smoothie with green bean,
red bean, avocado, pineapple, strawberry,
Sinh tố
jackfruit, durian, sapota, or mango with sweet
condensed milk
Nước sắn dây hoa
Made of kudzu and pomelo flower extract
bưởi

See also
List of Vietnamese dishes
List of Vietnamese culinary specialities
List of Vietnamese ingredients
Vietnamese noodles
Vietnamese wine
 Rượu đế rice wine
Basa (fish)
Southeast Asian cuisine

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Further reading
 Nguyen, Andrea Quynhgiao; Cost, Bruce (FRW); Beisch, Leigh. (2006) Into the Vietnamese
kitchen: treasured foodways, modern flavors (https://archive.org/details/intovietnameseki00n
guy). Ten Speed Press, ISBN 1-58008-665-9
Le, Ann; Fay, Julie. (2006) The Little Saigon Cookbook: Vietnamese Cuisine and Culture in
Southern California's Little Saigon (https://books.google.com/books?id=ef7uLfhufaYC),
Globe Pequot, ISBN 0-7627-3831-6
Thị Chơi Triệu, Marcel Isaak, (1998) The Food of Vietnam: Authentic Recipes from the Heart
of Indochina (https://books.google.com/books?id=23whNlie230C), Tuttle Publishing,
ISBN 962-593-394-8
McDermott, Nancie; Alpert, Caren (2005) Quick & Easy Vietnamese: 75 Everyday Recipes
(https://books.google.com/books?id=Cs3qBejSyQsC) Chronicle Books, ISBN 0-8118-4434-
X
Chi Nguyen; Judy Monroe, (2002) Cooking the Vietnamese way: revised and expanded to
include new low-fat and vegetarian recipes (https://books.google.com/books?id=5SkUejTKo
8oC) Twenty-First Century Books, ISBN 0-8225-4125-4
Pauline Nguyen; Luke Nguyen; Mark Jensen (2007), Secrets of the Red Lantern: Stories
and Vietnamese Recipes from the Heart (https://books.google.com/books?id=Yqyz-8MEAE0
C) Murdoch Books, ISBN 1-74045-904-0
Thị Chơi Triệu, Marcel Isaak, Heinz Von Holzen (2005), Authentic Recipes from Vietnam (htt
ps://books.google.com/books?id=_gCZCyKMfP8C) Tuttle Publishing, ISBN 0-7946-0327-0
Hoyer, Daniel. (2009) Culinary Vietnam (https://books.google.com/books/about/Culinary_Vie
tnam.html?id=QwnI2lynQREC). Gibbs Smith, ISBN 1-4236-0320-6

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