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
25–36 of 45
Cao Lau
A Hoi An noodle dish of chewy rice noodles with pork, bean sprouts, fresh herbs, savory seasoning, and a small amount of broth, often topped with crisp pork rind.
Cha Ca
Cha ca is a Vietnamese dish of turmeric-seasoned fish grilled or pan-fried with dill and green onion, served with rice vermicelli, herbs, peanuts, and savory accompaniments.
Cha Lua
Vietnamese cha lua is a smooth steamed pork sausage seasoned with fish sauce and commonly firmed with tapioca starch before being wrapped in banana leaf.
chả rươi
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chả trứng
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Chao Tom
Vietnamese shrimp paste is wrapped around sugarcane and typically grilled or steamed, with the sugarcane used as a flavorful skewer and serving handle.
Che Ba Mau
Che Ba Mau is a Vietnamese layered cold dessert combining sweetened mung beans, red beans, jelly, coconut milk, sugar, and crushed ice.
Com Chien
Vietnamese fried rice made by stir-frying rice with egg, aromatics, seasonings, and often pork or other regional additions.
Com Hen
A Hue rice dish combining rice with small clams, clam broth, herbs, peanuts, sesame, fermented shrimp paste, and savory crisp toppings.
Com Tam
A Vietnamese broken-rice plate typically served with grilled or roasted pork, fish sauce, scallion oil, and pickled vegetables.
Goi Cuon
Goi cuon are Vietnamese fresh spring rolls made with softened rice paper wrapped around rice vermicelli, prawns, pork, lettuce, and fresh herbs, often served with a peanut-based dipping sauce.
Hu Tieu
Hu Tieu is a Vietnamese hot noodle soup centered on rice noodles and pork broth, often accompanied by pork, prawns, and squid.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.