Vietnamese Foods

Popular three letter noodle broth dish

Baguette filled with meat and pickled vegetables

Translucent rice paper rolls typically filled with pork, prawns, noodles and vegetables

Caffeinated beverage made with condensed milk; can be served either hot or iced

Lemongrass flavoured noodle broth dish from Huế served with sliced beef, herbs and lime wedges

Crispy deep-fried appetisers of Chinese origin; Vietnamese versions differ through their use of rice paper wrappers, glass noodles and black mushrooms

Dipping sauce typically comprising fish sauce, lime/lemon juice, sugar, chilis and garlic

Fatty, grilled pork served with vermicelli noodles and a green papaya dipping sauce, with the pork often grilled as meatballs

Sweet juice of a tall green crop that is grown mostly in tropical climates

Crispy, savoury yellow pancake with several variations of stuffings

Nut which is a common feature of Vietnamese cuisine as either a sprinkled garnish or dipping sauce for dishes such as chicken satay

Rice dish that is enjoyed either sweet or savoury; its savoury version can contain the above nuts whole

Famous brand of chili sauce founded by Chinese-Vietnamese immigrant David Tran

Yellow/green bean of Asian origin used in both savoury and sweet Vietnamese dishes

Green fruit containing creamy, sweet white flesh and large black seeds

Thin white rice noodle sheets containing a mix of ground pork, minced black mushrooms and minced shallots

Most popular brand of Vietnamese beer; former name of Hồ Chí Minh City

French-inspired meat pastry that contains this word, a French meat spread

Glutinous rice dish with a pork and bean filling that is wrapped in green ‘lá dong’ leaves; it is sometimes fried

Method of preserving fruits such as lotus, kumquat, coconut and orange rind using sugar; it is traditionally offered during Tết (New Year)

Grilled barbecue dish of beef wrapped in green 'lolot' leaves, which have a medicinal taste

Fertilised bird (typically duck) egg embryo typically eaten with mint by Vietnamese people

Dish made from fractured rice grains; is usually complemented with grilled pork

Bitter white vegetable sprout used in many Vietnamese and Asian dishes

Marinated, caramelised pork/fish pieces and eggs that have been braised with coconut juice

Dessert drink typically containing various forms of beans or legumes

Mildly hot and sour beef stew typically eaten with bread

Rice porridge usually eaten when one is unwell; very similar to congee

Baked or raw lotus-filled cake of Chinese origin eaten during Tết Trung Thu (Mid-Autumn festival)

Dish of vermicelli noodles and a red tomato broth that is topped with minced crab