Vietnamese cuisine/ja: Difference between revisions

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=== Noodle soups ===

[[File:BANH DA CUA 1.jpg|thumb|''Bánh đa cua'' (Crab red noodle soup)]]

[[File:Bún mắm Bạc Liêu tại đường Nguyễn Sơn tháng 7 năm 2016 (4).jpg|thumb|[[Bún mắm]] (Mix seafood noodles soup)]]

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|''[[Bún bò Huế]]''

|Spicy beef [[noodle soup]] originated from the royal city of [[Huế]] in Central Vietnam. Beef bones, [[fermentation (food)|ferment]]ed shrimp paste, lemongrass, and dried [[Chili pepper|chili]]es give the broth its distinctive flavors. Often served with [[Mentha|mint]] leaves, [[bean sprout]]s, and [[Lime (fruit)|lime]] wedges. Pig's feet are also common ingredients at some restaurants.

|[[Bamboo]] shoots and duck noodle soup.

|''[[Bún ốc]]''

|Vermicelli with [[Snails as food|snails]] (freshwater snails with noodles, tomato pork bone broth, tofu and herbs)

|''[[Bánh canh]]''

|A thick tapioca/rice [[noodle]] soup with a simple broth, often includes pork, crab, chicken, [[Shrimp (food)|shrimp]], [[spring onion]]s and fresh onions sprinkled on top

|''[[Bún riêu]]''

|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

|''[[Mì]] (súp mì)''

|A Chinese-influenced wheat (egg) noodle soup.

|''[[Phở]]''

|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 (most commonly beef or chicken) along with beef meatballs. ''Phở'' is typically served in bowls with spring onion, (in ''phở tái'') slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the south, bean sprouts and various herbs are also added.

| 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

|Rice vermicelli soup with fried fishcake

|''[[Hủ tiếu]]''

|A noodle soup with many varied styles, including a 'dry' (not soup, but with sauce) version, which was brought to Vietnam by way of Chinese ([[Teochew cuisine|Teochew]]) immigrants from [[Cambodia]]. The noodles are usually [[egg noodles]] or [[rice noodles]], but many other types may be used. The soup base is made of pork bones.

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=== Soup and ''cháo'' (congees) ===

[[File:Canhchua2.jpg|thumb|[[Canh chua]], sour soup]]

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

|''Lẩu'' (Vietnamese [[hot pot]])

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

|''[[Congee|Cháo]]''

|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

| ''[[Bò kho]]''

| 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

|''[[Canh chua]]''

|Vietnamese sour soup – typically includes fish, [[pineapple]]s, tomatoes, herbs, beansprouts, [[tamarind]], and various kinds of vegetables

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=== Rice dishes ===

[[File:Cơm Tấm, Da Nang, Vietnam.jpg|thumb|''[[Cơm tấm]]'']]

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|''[[Yangzhou fried rice|Cơm chiên Dương Châu]]''

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

|''[[Cơm gà rau thơm]]'' (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.

|''[[Cơm hến]]''

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

|''[[Cơm chiên cá mặn]]''

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

|''[[Cá/thịt kho]]''

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

| ''[[Gà xào gừng]]''

| Chicken sauteed with ginger and fish sauce

| ''[[Bò lúc lắc]]''

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

| ''[[Cơm lam]]''

| Rice (often glutinous rice) cooked in a bamboo tube either boiled or steamed

| ''[[Cơm tấm]]''

|In general, grilled pork (either ribs or shredded) 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 is served with [[sweet and sour]] fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. [[Barbecue]]d beef, pork, or chicken are common choices and are served with the broken rice. The rice and meat are accompanied by various greens and pickled vegetables, along with a prawn paste cake (''chả tôm''), steamed egg (''trứng hấp'') and grilled prawns.

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=== Sticky rice dishes ===

[[File:Nguyen lieu banh chung.jpg|thumb|''[[Bánh chưng]]'']]

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| ''[[Bánh chưng]]''

|[[Sticky rice]] wrapped in banana leaves and stuffed with [[mung bean]] paste, lean pork and black pepper, it is traditionally eaten during the Lunar New Year(''[[Tết]]''). ''Bánh chưng'' is popular in the North, while the similar ''[[bánh tét]]'' is more popular in the South. ''Bánh tét'' has the same content, except it is cylindrical in shape, and lean pork is substituted with fatty pork.

| ''[[Xôi]]''

|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 popular Vietnamese street food. Savory sticky rice accompanied with lots of mix-ins, typically [[Chinese sausage|''lạp xưởng'']], dried shrimp, ''[[chả lụa]]'', [[Meat floss|pork floss]], [[Shiitake|shittake mushrooms]], and topped with soy sauce.

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=== Bánh ===

{{Main|Bánh}}

{{see also|Bánh lá}}

The Vietnamese name for pastries is ''bánh''. Many of the pastries are wrapped in various leaves (bamboo, banana, ''dong'', ''gai'') and boiled or steamed. One of the historic dishes, dating to the mythical founding of the Vietnamese state is ''[[bánh chưng]]''. As it is a savory dish and thus not a true pastry, ''bánh chưng'' and the accompanying ''bánh dày'' are laden with heaven and earth symbolism. These dishes are associated with offerings around the Vietnamese New Year (''Tết''). Additionally, as a legacy of French colonial rule and influence, [[Yule log (cake)|bûche de Noël]] is a popular dessert served during the Christmas season.

[[File:Bánh Bèo, Da Nang, Vietnam.jpg|thumb|''[[Bánh bèo]]'']]

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| ''[[Bánh bao]]''

|A steamed bun [[dumpling]] that can be stuffed with onion, [[Edible mushroom|mushrooms]], or vegetables, ''bánh bao'' is an adaptation from the Chinese ''[[baozi]]'' to fit Vietnamese taste. Vegetarian ''banh bao'' is popular in Buddhist temples. Typical stuffings include slices of [[marinate]]d barbecued pork from Chinese cooking, tiny boiled [[quail]] eggs, and pork.

|''[[Bánh bèo]]''

|A central Vietnamese dish, it consists of tiny, round, rice flour pancakes, each served in a similarly shaped dish. They are topped with [[mincing|minced]] shrimp and other ingredients, such as [[chive]]s, fried [[shallot]]s, and pork rinds, eaten with [[nước chấm]].

| ''[[Bánh bột chiên]]'' (fried rice flour dish)

|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. This is a popular after-school snack for young students in southern Vietnam.

| ''[[Bánh bột lọc]]''

|A [[Huế]] food, it consists of tiny rice dumplings made in a clear rice-flour [[Batter (cooking)|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.

|''[[Bánh xèo]]''

|A flat pan-fried dish made of rice flour with [[turmeric]], shrimp with shells on, slivers of fatty pork, sliced onions, and sometimes [[button mushroom]]s, fried in oil, usually [[coconut]] oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in ''[[nước chấm]]'' or sweet fermented [[peanut butter]] sauce. [[Rice paper]]s are sometimes used as wrappers to contain ''banh xeo'' and the accompanying vegetables.

|''[[Bánh nậm]]''

|A [[Huế]] food, it is a flat steamed rice dumpling made of rice flour, shallots, shrimp, and seasoned with pepper. It is wrapped and cooked in banana leaves and served with fish sauce.

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=== Wraps and rolls ===

{{Main|Món cuốn}}

[[File:Vietnamese salad roll.jpg|thumb|''Gỏi cuốn'' (rice paper roll or summer roll)]]

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|''[[Bánh cuốn]]''

|Rice flour rolls stuffed with ground pork, prawns, and [[Cloud ear fungus|wood ear]] mushroom, they are eaten in a variety of ways with many side dishes, including ''[[chả]]'' (sausage).

| ''[[Bì cuốn]]''

|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 roll]]s.

| ''[[Bò bía]]'' (Vietnamese-style ''[[popiah]]'')

|Stir-fried [[jicama]] and carrots are mixed with Chinese [[sausage]] and shredded scrambled eggs, all wrapped in a rice paper roll, dipped into a spicy peanut sauce (with freshly roasted and ground peanuts). It is of Chinese ([[Fujian cuisine|Hokkien]]/[[Chiuchow cuisine|Chaozhou]]) origin, having been brought over by the immigrants. In Saigon (particularly in [[Chợ Lớn, Ho Chi Minh City|''Chợ Lớn'']]), it is common to see old Teochew men or women selling'' bò bía'' at their roadside stands. The name ''bò bía'' phonetically resembles its original name ''[[popiah]]'' in the [[Chaozhou language|Teochew language]].

|''[[Chả giò]]'' or ''[[nem rán]]'' (northern)

|A kind of [[spring roll]] (sometimes referred to as [[egg roll]]), it is deep-fried flour rolls filled with pork, [[Yam (vegetable)|yam]], crab, shrimp, rice vermicelli, mushrooms ("wood ear") and other ingredients. The spring roll goes by many names – as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "summer rolls"), where the rice paper is dipped into water to soften, and then rolled up with various ingredients. Traditionally, these rolls are made with a rice-paper wrapper, but in recent years, Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour wrapper.

| ''[[Gỏi cuốn]]''

|Also known as Vietnamese fresh rolls, [[salad roll]]s, or [[summer roll]]s, 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. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls have different ingredients in them.

''[[Bánh tráng]]'' can be understood as either of the following:

* [[Rice paper|''Bánh tráng cuốn'']]

: Thin rice flour sheet dried into what is commonly called "rice paper", used in making [[spring roll]] (''[[chả giò]]''), and [[summer rolls]] (''[[gỏi cuốn]]'') by applying some water to soften the texture

* ''[[Bánh tráng nướng]]'' (in the south), or ''bánh đa'' in the north

: These are large, round, flat rice [[Cracker (food)|crackers]], which, when heated, enlarge into round, easily shattered pieces. They can be eaten separately, although they are most commonly added into the [[vermicelli]] noodle dishes like ''[[cao lầu]]'' and ''[[Mì Quảng|mì quảng]]''. Many types of ''[[bánh tráng]]'' exist, including the clear [[sesame]] seed ones, prawn-like cracker with dried spring onions, and sweet milk.

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=== Sandwiches and pastries ===

{{Main|Bánh mì}}

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|''[[Bánh mì]] kẹp thịt''

|Vietnamese [[baguette]] or French bread is traditionally filled with ''[[pâté]]'', Vietnamese [[mayonnaise]], cold cuts, jalapeños, pickled white [[radish]], [[pickled carrot]], and [[cucumber]] slices. While traditional cold cuts include [[ham]], [[head cheese]], and Vietnamese [[Bologna sausage|bologna]], varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled meats are common. Sandwiches are often [[garnish (food)|garnish]]ed with coriander leaves and black pepper.

|''Bánh [[Pâté chaud]]''

|A French-inspired meat-filled pastry, it is characterized by flaky crust and either pork or chicken as the filling.

|Vietnamese-style fried egg sandwich. ''"Ốp la"'' means "sunny-side up".

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=== Meat dishes ===

[[File:Lợn mán mẹt.jpg|thumb|right|A platter of pork dishes]]

[[File:Chalua.jpg|thumb|right|Sliced ''[[chả lụa]]'' served over ''[[bánh cuốn]]'', and garnished with fried shallots]]

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| ''[[Bò kho]]'' (meat soup)

|A beef and vegetable stew, it is often cooked with warm, spicy herbs and served very hot with French baguettes for dipping. In northern Vietnam, it is known as ''bò sốt vang''.

| ''[[Bò lá lốt]]''

|A dish of spiced beef rolled in a betel leaf (''lá lốt'') and grilled

| ''[[Bò lúc lắc]]'' (shaking beef)

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

| ''[[Bò 7 món]]'' (seven courses of beef)

|Multi-course meal consisting of seven beef dishes. Developed during the French colonial era when beef became more widely consumed.

|''[[Cá 7 món]]'' (seven courses of fish)

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

| ''[[Chả lụa]] or giò lụa''

|A sausage made with ground lean pork and [[potato starch]], it is also available fried; known as ''chả chiên''. Various kinds of [[chả]] (sausage) are made of ground chicken (''chả gà''), ground beef (''chả bò''), fish (''chả cá''), or tofu (''chả chay'', or vegetarian sausage).

| ''[[Gà nướng sả]]''

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

| ''[[Giò thủ]]''

|Giò thủ is a [[Head cheese|brawn]] made of fresh bacon, pig's ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper.

| ''[[Nem nướng]]''

|[[Grilling|Grilled]] meatballs, usually made of seasoned pork, they are often colored reddish with [[food coloring]] and with a distinct taste, grilled on [[skewer]]s like [[shish kebab]]s. Ingredients in the marinade include fish sauce.

|A Huế dish and a variation of the ''Nem nướng'' [[meatball]]s, 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.

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=== Seafood dishes ===

[[File:Cua rang muối tại Rạn Biển quán năm 2016 (3).jpg|thumb|Wok-tossed crabs with tamarind sauce]]

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|Prawn and sweet potato fritter

|A roll with fish and spring onions

| Caramelized fish in clay pot

|''[[Chạo tôm]]''

|Prawn paste/cake on sugarcane

|Wok-tossed crab with salt and pepper/[[tamarind]]

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=== Salads ===

[[File:Vietnamese mango salad with shrimp.jpg|thumb|''Nộm tôm xoài'' (Vietnamese mango salad with shrimp)]]

''[[Nộm]]'' (Northern dialects) or ''Gỏi'' (Southern dialects) is Vietnamese salad; of the many varieties, the most popular include:

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|Vietnamese [[papaya]] salad typically with shredded papaya, herbs, various meats such as shrimp, slices of pork, [[Liver (food)|liver]], or [[jerky]], herbs, and with a more [[vinegar]]-based rendition of ''nước chấm''

|A salad dish originating from Huế (Central Vietnam), including [[Ipomoea aquatica|water spinach]] (''rau muống'')

|[[Nelumbo nucifera|Lotus]] stem salad, with shrimp and pork or chicken

| Tofu salad with shredded cabbage, mint, and soy dressing

| ''[[Gỏi nhệch]]''

| 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

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=== Curries ===

* Vietnamese [[curry]] is also popular, especially in the center and south, owing to the cultural influence of Indian, Khmer and Malay traders.

* Another type of well-known Vietnamese curry is beef [[brisket]] curry or [[oxtail]] curry. The beef curries are often served with French bread for dipping, or with rice.

* '' Cà ri gà'' is a popular Vietnamese curry made with chicken, carrots, sweet potatoes, and peas in a [[coconut curry]] sauce. It is also served with rice or baguette.

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=== Preserved dishes ===

''Muối'' (literally means ''salting'') and ''chua'' (literally means ''sour'' or ''fermenting'') are Vietnamese term for preserved dishes. Monsoon tropical climate with abundant rainfall gives the Vietnamese a generous year-round supply of vegetables. [[Animal husbandry]] never occurred in large scale in Vietnamese history, therefore, preserved dishes are mainly plant-based pickled dishes. Seafood is often made into a fermented form called ''mắm'' like [[fish sauce]].

[[File:Pickled mustard greens and onion.jpg|thumb|left|200px|''Dưa chua'' (pickled mustard greens and onion)]]

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|Quick-pickled shredded cabbage

|Made from a kind of mustard green

|Made from [[Vietnamese eggplant]]

|Pickled garlic cloves in vinegar

|Made from ''[[Allium chinense]]'', this is a dish of the ''Tết'' holiday.

|Made from spring onion bulbs or shallot

|Made from carrot, white radish, or green papaya

|Made from sliced bamboo shoot with chilies

|Pickled chilies in rice vinegar

|Quick-pickled [[Oenanthe javanica|water celery]]

|Sweet and spiced pickled shrimp

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=== Mắm ===

''Mắm'' is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course, as an ingredient or as condiment. The types of fish most commonly used to make ''mắm'' are [[Anchovies as food|anchovies]], [[catfish]], [[Channidae|snakeheads]], and [[Mackerel (food)|mackerels]]. The fish flesh remains intact (this is how it is different from ''nước mắm''), and can be eaten cooked or uncooked, with or without vegetables and condiments. [[Fish sauce]] is literally called "mắm water" in Vietnamese and is the distilled liquid from the process of fermentation of mắm.

[[File:Bún đậu mắm tôm, bún nem rán.JPG|thumb|left|''Mắm tôm'' (purple colour) and ''nước mắm'' (amber colour) in two dipping bowls]]

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| Fermented shrimp paste

|Made from [[Sesarmidae]] (family of crabs), in north central coast of Vietnam

|Made from mackerel fish, usually in [[Bình Định province]]

|Usually made from [[round scad]] fish, in central Vietnam

|Made from krill, from central Vietnam

|Made from a kind of fish that immigrates to the Mekong Delta every flood season from [[Tonlé Sap]], Cambodia

|General name for all fish sauces but usually refer to pure extracted anchovy fish sauce

== Exotic dishes ==

[[File:Ruou thuoc 1.jpg|thumb|Snake is one of Vietnamese varieties of ''[[rượu thuốc]]''. The bottle on the left is a cobra wine (''rượu rắn'').]]

[[File:Vietnamese dog meat.jpg|thumb|''Thịt chó'' (boiled dog meat)]]

[[File:Blood pudding 2.JPG|thumb|''Tiết canh'' (blood pudding with cubed meat and herbs) is curing.]]

A common and inexpensive breakfast dish that can be found in any wet market, [[Balut (food)|balut]] (''hột vịt lộn'') is a fertilized duck egg with a nearly developed [[embryo]] inside, which is boiled and eaten in the shell. It is typically served with fresh herbs: [[Persicaria odorata|''rau răm'']], salt, and black pepper; [[lime juice]] is another popular additive, when available. A more unusual version of balut dish—fetus quail (''trứng cút lộn'') is a snack favored by many Vietnamese students. [[Paddy crab]] and paddy snail are the main ingredients in ''bún riêu ốc''—a popular noodle dish—and in some everyday soup dishes (''canh'') and braised food (''món bung''). Family meals with [[silkworm]]s (''nhộng''), banana flowers (''hoa chuối''), sparrows, doves, fermented fish and shrimp (''mắm cá'', ''mắm tôm'', ''mắm tép'') are not rare sights. Seasonal favorites include [[ragworm]]s (''rươi''), which are made into many dishes such as fried ''rươi'' omelet (''[[chả rươi]]''), fermented ''rươi'' sauce (''mắm rươi)'', steamed ''rươi (rươi hấp)'', stir-fried ''rươi'' with radish or bamboo shoot ''(''[[rươi xào củ niễng]] [[măng tươi]] hay [[củ cải]]'').'' Three-striped crab ''[[:vi:Ba khía|(''ba khía)'']]'' is popular in several southern provinces, including [[Cà Mau province|Cà Mau]], [[Sóc Trăng province|Sóc Trăng]] and [[Bạc Liêu province|Bạc Liêu]]; it is eaten fermented, stir-fried or steamed''.''

Northern Vietnamese cuisine is also notable for its wide range of meat choices. Exotic meats such as [[Dog meat consumption in Vietnam|dog meat]], [[cat meat]], [[rat meat]], [[snake meat]],[[Trionychidae|soft-shell turtle]], deer, and domestic goat are sold in street-side restaurants and generally paired with alcoholic beverages. A taboo in many Western countries and in southern Vietnam, consumption of dog meat and cat meat is common throughout the northern part of the country and is believed to raise the libido in men. Television chef [[Andrew Zimmern]] visited northern Vietnam in the 12th episode of his popular show ''[[Bizarre Foods with Andrew Zimmern]]''.[[Cobra]] beating heart and dried bones, silkworms, and [[bull penis]] are some of the dishes he sampled. He also tried [[porcupine]].

Paddy [[mouse]] meat—barbecued, braised, stir- or deep-fried—is a delicacy dish that can be found in Southern Vietnamese rural areas or even high-end city restaurants.

[[Crocodile#Crocodile products|Crocodile]]s were eaten by Vietnamese while they were taboo and off limits for Chinese.

[[Shark fin soup|Shark fins]] are imported in massive amounts by Vietnam.

[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam." Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.

Many of the traditional northern Lunar New Year dishes such as ''{{ill|thịt đông|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.