Vietnamese Food

Spicy beef noodle soup. Beef bones, fermented shrimp paste, lemongrass, 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

Bamboo shoots and duck noodle soup.

Vermicelli with snails

A thick tapioca/rice noodle soup with a simple broth, often includes pork, crab, chicken, shrimp, spring onions and fresh onions sprinkled on top

A noodle soup made of thin rice noodles, topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, tamarind/lime, tofu, water spinach, and chunks of tomato

A Chinese-influenced egg noodle soup with beef meatballs and raw steak, with chives and roasted shallot

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

Spicy noodle soup with thinly sliced rare beef steak, satế hot chili sauce, sliced cucumber, tomatoes, and peanut

Yellow noodle soup with roasted duck and Chinese broccoli

A noodle soup with many varied styles, including a 'dry' (not soup but with sauce) version

Asparagus and crab soup typically served as the first dish at banquets

A spicy variation of the Vietnamese sour soup with assorted vegetables, meats, seafood, and spicy herbs

A variation of congee, it uses a variety of different broths and meats, including duck, offal, fish, etc. When chicken is used, it is called cháo gà

Rice porridge with pork intestine, liver, gizzard, heart, and kidney

Beef stew with carrots, usually served with toasted bread or rice noodles

Fire pot with a combination of sliced rare beef and seafood cooked in sour broth, served with thin rice vermicelli noodles, fresh vegetables, rice spring roll wrapper, and dipping sauce

Vietnamese sour soup – typically includes fish, pineapples, tomatoes, herbs, beansprouts, tamarind, and various kinds of vegetables

A Chinese fried rice dish, named after the Yangzhou region in China, it is a well-known dish in Vietnam.

chicken and rice with mint. This dish is rice cooked in chicken stock and topped with fried then shredded chicken, with mint and other herbs. The rice has a unique texture and taste that the fried mint garnish enhances. It is served with a special herb sauce on the side.

Rice with clams – a popular, inexpensive dish in the city of Huế and its vicinity

Fried rice with salty fermented fish and chopped snow pea and chicken

A traditional family dish of fish or pork cooked in clay pot and served with sweet and sour soup (canh chua)

Chicken sauteed with ginger and fish sauce

Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce

Chinese broccoli sauteed with garlic and soy sauce

In general, grilled pork 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 sweet and sour fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. One can have barbecued beef, pork, or chicken served with the broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake (chả tôm), steamed egg (trứng hấp) and grilled prawns.

Sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper.

Sticky rice with coconut milk, cooked the same way as one cooks rice, or steamed for a firmer texture and more flavorful taste, in a number of varieties

A steamed bun dumpling that can be stuffed with onion, mushrooms, or vegetables. 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, round, rice flour pancakes, each served in a similarly shaped dish. They are topped with minced shrimp and other ingredients, such as chives, fried shallots, and pork rinds, eaten with nước chấm.

Fried rice flour cake. A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables

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 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 cake 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

Rice flour rolls stuffed with ground pork, prawns, and wood ear mushroom, they are 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 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 with vermicelli noodle in a rice paper roll, dipped into a spicy peanut sauce

A kind of spring roll, it is deep-fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear") and other ingredients

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 and dipped in nước chấm or peanut sauce

Vietnamese baguette or French bread is traditionally filled with pâté, Vietnamese mayonnaise, cold cuts, jalapeños, pickled daikon, pickled carrot, andcucumber slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna, 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 chicken as the filling.

A beef and vegetable stew, it is often cooked with warm, spicy herbs and served very hot with French baguettes for dipping

A dish of spiced beef rolled in a pepper leaf (lá lốt) and grilled

French-influenced dish of beef cut into cubes and marinated, served over greens (usually watercress), and sautéed onions and tomatoes, eaten with rice

Multi-course meal consisting of seven beef dishes

Similar course arrangement as Bò 7 món substituting beef with fish. Less popular than the original variant.

A sausage made with ground lean pork and potato starch, it is also available fried; known as chả chiên

sausage

tofu

Grilled chicken with lemon grass(sả), lemongrass grilled beef and other meats are also popular variations.

Grilled meatballs, usually made of seasoned pork, thy are often colored reddish with food coloring and with a distinct taste, grilled on skewers likekebabs.

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 reddish meat is covered with peppers and typically a chili pepper. Very spicy, they are eaten almost exclusively as a cocktail snack.

A roll with fish and spring onions

Caramelized fish in clay pot

Prawn paste/cake on sugarcane

Vietnamese papaya salad typically with shredded papaya, herbs, various meats such 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 Vietnam), including water spinach (rau muống)

Lotus stem salad, with shrimp and pork or chicken

Tofu salad with shredded cabbage, mint, and soy dressing

Rice paddy eel salad with shredded vegetables

Jellyfish salad with carrot, cucumber, and sesame dressing

Duck feet salad with shredded cabbage and sweet and sour fish sauce

Shredded salad with thinly sliced rare beef, fresh lemon, onion, fried onions, and fish sauce

Chicken and cabbage salad

Young jackfruit salad with peanuts, mint, and fish sauce

fermented fish or shrimp

pickled vegetable dish

A sweet dessert beverage or pudding, it is usually made from beans and sticky rice. Many varieties of chè are available, each with different fruits, beans, and other ingredients

This popular gelatin dessert cake is made with agar and flavored with coconut milk, pandan or other flavors. Because the gelatin is firm in texture compared to American gelatin, Vietnamese gelatin can be layered and shaped into intricate cakes. The gelatin is often called sương sa.

Banana deep-fried in a batter, often served hot with cold ice cream, usually vanilla or coconut

Influenced by French cuisine and served with caramel or coffee sauce

A fruit smoothie made with just a few teaspoons of sweetened condensed milk, crushed ice and fresh, local fruits

Local variant of yogurt

A Vietnamese specialty draft beer produced locally in small batches

Strong iced coffee, most often served with sweetened condensed milk at the bottom of the cup to be stirred in, is very popular among the Vietnamese.

Sugar cane juice extracted from squeezing sugar cane plant, served with ice

Pennywort juice made from blending fresh pennywort leaves with water and sugar until dissolved is a near-transparent green color and served over ice.

A soybean drink served either hot or cold, sweetened or unsweetened

A distilled liquor made of rice

A kind of iced tea popular for its cheap price, it has a faint lime-yellow color and usually does not have much taste.

Lemon iced tea

Sweet and sour salty lemon drink

Sweet and salty plum soda

Egg soda

Vietnamese fruit smoothie with green bean, red bean, avocado, pineapple, strawberry, jackfruit, durian, sapota, or mango with sweet condensed milk

Made of kudzu and pomelo flower extract