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
37–45 of 45
Khô cá lóc
Explore the dish and its connections.
Lau Mam
Vietnamese fermented-fish hotpot with a richly seasoned broth, vegetables, and varied meat or seafood additions.
Mi Quang
Mi Quang is a Vietnamese noodle dish of turmeric-tinted rice noodles with pork, prawns, peanuts, herbs, and a small amount of savory broth.
Nem Lui
Nem lui are Vietnamese grilled minced-pork skewers flavored with lemongrass and garlic, commonly wrapped in rice paper with fresh herbs and served with dipping sauce.
Nem Ran
Vietnamese fried spring rolls made with a crisp wrapper around a seasoned filling commonly based on minced pork, vegetables, noodles, and sometimes shrimp.
Pho Bo
A Vietnamese beef noodle soup built from a spiced beef broth with rice vermicelli, beef, and fresh aromatics.
Pho Ga
A Vietnamese chicken noodle soup made with a clear spiced chicken broth, rice vermicelli, chicken, and fresh aromatics.
Thit Kho Tau
Vietnamese caramel-braised pork and eggs simmered until tender in a savory-sweet coconut-based sauce.
Xoi Xeo
Vietnamese xoi xeo is warm sticky rice served with seasoned mung bean, turmeric coloring, and fried shallots, often finished with cooking oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.