A FOOD TRADITION
Vietnamese Cuisine
Vietnamese cuisine emphasizes rice, rice noodles, fresh herbs, balanced savory, sour, sweet, and spicy flavors, and distinctive regional cooking traditions.
Dishes linked to this cuisine
1–12 of 45
Banh bao
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Banh Beo
Banh Beo are small steamed Vietnamese rice cakes commonly topped with dried shrimp, mung bean, scallions, and savory seasonings.
Banh Bot Loc
Banh Bot Loc is a Vietnamese translucent tapioca dumpling filled with shrimp and pork, served either wrapped in banana leaf or unwrapped.
Banh Canh Cua
A Vietnamese thick-noodle soup featuring crab in a savory broth with chewy rice-and-tapioca noodles and aromatic garnishes.
Banh Cuon
Banh Cuon are delicate steamed rice-flour rolls filled commonly with minced pork and wood ear mushroom and finished with scallions.
bánh giày
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Banh It La Gai
Banh It La Gai is a Vietnamese chewy glutinous-rice cake colored and flavored with ramie leaf and filled with sweet mung bean and coconut.
Banh Khot
Banh Khot are small Vietnamese savory rice-flour pancakes cooked until crisp underneath and commonly topped with prawns, scallions, and seasonings.
Banh Mi
Vietnamese filled baguette combining a wheat-based bread roll with savory meats, fresh herbs, vegetables, and condiments.
Banh Nam
Banh Nam is a Vietnamese steamed rice-flour dumpling spread in a banana leaf and filled with seasoned shrimp, pork, and scallions.
Banh Trang Cuon Thit Heo
Vietnamese rice-paper rolls filled with sliced pork and fresh vegetables and herbs, commonly served with a savory dipping sauce.
Banh Xeo
Vietnamese crisp savory rice crêpe filled with pork or seafood, mung bean sprouts, and scallions before being folded and served hot.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.