Vietnamese cuisine: Difference between revisions

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{{short description|Culinary traditions of Vietnam}}

{{Culture of Vietnam}}

[[File:Bún bò Huế minh28397.jpg|200px|thumb|{{lang|vi|[[Bún bò Huế]]}}, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables]]'''Vietnamese cuisine''' encompasses the [[foods]] and [[beverages]] originated from [[Vietnam]]. Meals feature a combination of five fundamental tastes ({{langx|vi|ngũ vị|links=no|label=none}}): sweet, salty, bitter, sour, and [[Piquant|spicy]]. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a [[Wuxing (Chinese philosophy)|five-pronged philosophy]]. Vietnamese recipes use ingredients like [[lemongrass]], [[ginger]], [[mentha|mint]], [[Vietnamese mint]], [[long coriander]], [[Saigon cinnamon]], [[bird's eye chili]], [[lime (fruit)|lime]], and [[Thai basil]] leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally [[gluten-free]], as many of the dishes are rice-based instead of wheat-based, made with [[rice noodles]], [[Rice paper|rice papers]] and [[rice flour]].

== Historical influences ==

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Besides indigenous Vietnamese influences, which are the major core of Vietnamese food, owing to historical contact with China and centuries of [[sinicization]], some Vietnamese dishes share similarities with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam several dishes, including ''vằn thắn''/''hoành thánh'' ([[wonton]]), ''xá xíu'' (''[[char siu]]''), ''há cảo'' (''[[har gow]]''), ''hủ tiếu'' (''[[shahe fen]]''), ''mì'' (wheat noodles), ''bò bía'' (''[[popiah]]''), ''bánh quẩy'' (''[[youtiao]]''), [[mooncake]] and ''[[bánh pía]]'' (Suzhou-style mooncake), ''bánh tổ'' (''[[nian gao]]''), ''sủi dìn'' ([[Tangyuan (food)|''tang yuan'']]), ''[[bánh bò]]'', ''[[bánh bao]]'' (''[[baozi]]''), ''cơm chiên Dương Châu'' ([[Yangzhou fried rice]]), and ''mì xào'' ([[chow mein]]). The Vietnamese adopted these foods and added their own styles and flavors to the foods. Ethnic minorities in the mountainous region near the China–Vietnam border also adopted some foods from China. Ethnic [[Tay people|Tày]] and [[Nùng]] in Lạng Sơn province adopted ''thịt lợn quay'' (roasted pork) and ''khâu nhục'' (braised pork belly) from China. Some New World vegetables, such as chili peppers and corn (maize), also made their way to Vietnam from the [[Ming dynasty]].

The French introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam called ''[[bánh mì|bánh mì thịt]]'', known overseas as "Vietnamese baguettes". ''Bánh mì'' is just the bread, whereas ''thịt'' implies meat or stuffing. The French also introduced Vietnam to onions, potatoes, broccoli, tomatoes, cauliflower, lettuce, tarragon, carrot, artichoke, asparagus, and coffee.

The western-introduced ingredients often have a name derived from a similar native Vietnamese ingredient, then adding the word ''tây'' (meaning ''western''). Onions are called ''hành tây'' (literally "western shallots"), asparagus as ''măng tây'' (western bamboo shoots) and potatoes are called ''khoai tây'' (western yam) in Vietnamese, which reflects their origin before arriving in Vietnam. French-influenced dishes are numerous and not limited to: ''sa lát'' (salad), ''[[pâté]]'', ''[[patê sô]]'' (a Brittany pasty called "pâté chaud"), ''bánh sừng trâu/bánh sừng bò'' (croissant), ''bánh [[Flan (pie)|flan]]'', y''a ua'' (yogurt), ''rôti'' (rotisserie), ''bơ'' (butter), ''vịt nấu cam'' (duck à l'orange), ''ốp lết'' (omelette), ''ốp la'' (''œufs au plat''), ''phá xí'' (farcies), ''bít tết'' (beefsteak), ''sốt vang'' (cooking with wine), ''dăm bông'' (''jambon''), and ''xúc xích'' (''saucisse''). Owing to influences from French colonial rule, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages, including baguettes and coffee. The French also introduced the use of dairy products in Vietnamese-French fusion dishes.

Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as ''bánh khọt'' were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, ''cà ri'' is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, [[steamed rice]], or round rice noodles (rice vermicelli). ''Mắm bồ hóc'' or [[prahok]], adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called ''bún nước lèo'' which originated with ethnic Khmers in Vietnam and is not found in Cambodia.

Owing to contact with previous communist countries from Eastern Europe, the Vietnamese adopted dishes such as stuffed cabbage soup, ''sa lát Nga'' ([[Olivier salad]]) and ''bia Tiệp'' (Czech beer).

== Regional cuisines ==

[[File:Chả cá Lã Vọng Hà Nội tháng 2 năm 2018 (1).jpg|thumb|right|[[Cha Ca La Vong|Chả cá Lã Vọng]], a specialty of [[Hanoi]]]]

* Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.

While sharing some key features, Vietnamese culinary tradition differs from region to region.

In [[northern Vietnam]], a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. [[Black pepper]] is used in place of [[Chili pepper|chilies]] as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Freshwater fish, [[crustacean]]s, and [[mollusk]]s, such as [[Shrimp and prawn as food|prawns/shrimp]], [[Squid as food|squid]]s, [[Crab meat|crab]]s, [[clam]]s, and [[Mussel#As food|mussel]]s, are widely used. Many notable dishes of [[northern Vietnam]] are crab-centered (e.g., ''bún riêu''). Being the cradle of Vietnamese civilization, northern Vietnam produces many signature dishes of Vietnam, such as ''[[bún riêu]]'' and ''[[bánh cuốn]]'', which were carried to central and southern Vietnam through Vietnamese migration. Other famous Vietnamese dishes that originated from the north, particularly from [[Hanoi]] include "[[Bun cha|''bún chả'']]" (rice noodle with grilled marinated pork), ''phở gà'' (chicken soup with rice noodles), [[Cha Ca La Vong|''chả cá Lã Vọng'']] (rice noodle with grilled fish).

The abundance of spices produced by [[Central Vietnam]]'s mountainous terrain makes this region's cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam, where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, [[Huế]]'s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The region's cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in [[central Vietnam]] are ''[[bún bò Huế]]'' and [[Bánh xèo|''bánh khoái'']].

The warm weather and fertile soil of [[southern Vietnam]] create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, [[shallot]]s, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include ''[[bánh khọt]]'' and ''[[bún mắm]]''.

The [[Mekong Delta]] cuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. The history of the region being a newly settled area reflects on its cuisine, with ''Ẩm thực khẩn hoang'' or Settlers cuisine means dishes are prepared fresh from wild and newly-caught ingredients. The cuisine is also influenced by Khmer, Cham and Chinese settlers.

The cuisine of the Northern and Central Highlands regions is influenced by tribal traditions, with items such as ''thắng cố'' (Hmong horse stew), dried meats, ''[[cơm lam]]'' and ''[[rượu cần]]''.

== Relation to Vietnamese philosophy ==

Vietnamese cuisine always has [[wuxing (Chinese philosophy)|five elements]] which are known for its balance in each of these features.

* Many Vietnamese dishes include five fundamental taste senses ({{lang|vi|ngũ vị}}): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth), corresponding to five organs ({{lang|vi|ngũ tạng}}): [[gall bladder]], [[small intestine]], [[large intestine]], [[stomach]], and [[urinary bladder]].

* Vietnamese dishes also include five types of nutrients ({{lang|vi|ngũ chất}}): powder, water or liquid, mineral elements, protein, and fat.

* Dishes in Vietnam appeal to gastronomes via the five senses ({{lang|vi|năm giác quan}}): food arrangement attracts the eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.

=== Five-element correspondence ===

[[File:Nhân nem.jpg|thumb|280px|Raw ingredients to make filling of {{lang|vi|[[nem rán]]}} before mixing together. They represent the five-element principle of Vietnamese cuisine.]]

Vietnamese cuisine is influenced by the Asian principle of [[wuxing (Chinese philosophy)|five elements]] and ''[[mahābhūta]]''.

{| class="wikitable"

! rowspan="2" | Correspondence

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=== Yin-yang balance ===

The principle of [[yin and yang]] ({{langx|vi|[[:vi:Âm dương|Âm dương]]}}) is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment. Some examples are:

* [[Balut (food)|Balut]] ({{lang|vi|trứng vịt lộn}}), meaning "upside-down egg" ("cold"), must be combined with [[Vietnamese mint]] ({{lang|vi|rau răm}}) ("hot").

== Food in relation to lifestyle ==

[[File:Lòng lợn.jpg|thumb|left|A platter of different boiled pork offal]]

Vietnamese cuisine is reflective of the Vietnamese [[lifestyle (sociology)|lifestyle]], from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a [[yin–yang]] balance makes the food simple in appearance but rich in flavor.

Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like [[scallion]]s: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

{{lang|vi|Nước mắm}} (fish sauce) is the most commonly used and iconic [[condiment]] in Vietnamese cooking. It is made from fermented raw fish and is served with most of the Vietnamese dishes. Vietnamese cuisines are not known for ingredients with top quality, but rather for the very inexpensive and simple scraps that are creatively mixed to create dishes with bold flavor. A traditional [[southern Vietnam]]ese meal usually includes {{lang|vi|cơm trắng}} (plain white rice), {{lang|vi|cá kho tộ}} ([[catfish]] in a clay pot), {{lang|vi|canh chua cá lóc}} ([[sour soup]] with [[snakehead fish]]), and it would be incomplete without fish sauce served as a condiment. Dishes are prepared less with an appearance in mind but are served family-style to bring everyone together after a long day of work. Cooking and then serving fish in the same clay pot has been proven to be an ancient tradition.

Despite being a small country in Southeast Asia, the foods from each region in Vietnam carry their distinctive and unique characteristics that reflect the geographical and living conditions of the people there. The traditional southern Vietnamese meal is made up of fresh ingredients that only the fertile [[Mekong Delta]] could provide, such as {{lang|vi|[[ca loc|cá lóc]]}}, and a wide range of tropical fruit like [[mangosteen]], [[mango]], and [[dragon fruit]]. The southern-style diet is very 'green', with vegetables, fish and tropical fruits as the main ingredients.

[[Central Vietnam]] is the region in which food is prepared with the strongest, boldest flavors. This region is constantly under harsh weather conditions throughout the year, so people there do not have as many green ingredients as others do in the north and south of Vietnam. Instead, the coastline around the central Vietnam area is known for its salt and fish sauce industries; these two condiments are central to their daily diets.

[[Northern Vietnam]]ese cuisine has a strong Chinese influence, and its iconic dish is {{lang|vi|[[pho|phở]]}}. While rice is a staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary. Northern Vietnamese cooking is the least bold and spicy in flavor compared to the foods from central and southern Vietnam.

=== Typical Vietnamese family meal ===

[[File:Vietnamese family daily meal.jpg|thumb|Typical modern Vietnamese family meal served on a round metal tray. Dishes cooked from various native and introduced ingredients which include pork ribs, tofu, potatoes, tomato, [[Calabash|gourd]], ''[[Basella alba]]'' and fish sauce with chilli]]

* ''Tráng miệng'' or desserts: Fresh fruits, drinks or sweets, such as ''[[chè]]''.

Except individual bowls of rice, all dishes are communal and are to be shared in the middle of the table. It is also customary for younger people to ask/wait for the elders to eat first and for the woman who sits directly next to the rice pot to serve rice for other people. People should "invite" the others to enjoy the meal (somehow similar to saying "Enjoy your meal"), in order from the elders to younger people. They also pick up food for each other as an action of care.

=== Feast ===

[[File:Cỗ ăn hỏi.jpg|thumb|A typical feast for one table (6–8 diners) in an engagement ceremony ({{lang|vi|Ăn hỏi}}) of regional [[Northern Vietnam]]]]

A feast ({{langx|vi|cỗ}}, {{lang|vi|tiệc}}) is a significant event for families or villages, usually up to 12 people for each table. A feast is prepared for weddings, funerals, and festivals, including the longevity-wishing ceremony. In a feast, ordinary foods are not served, but boiled rice is still used.

A Vietnamese feast has two courses: the main course ({{lang|vi|món mặn}}—salty dish) and dessert ({{lang|vi|món ngọt}}—sweet dish). All dishes, except for individual bowls of rice, are enjoyed collectively. All main course dishes are served simultaneously rather than one after another. The major dish of the main course is placed in the center of the tables, usually big pots of soup or a hot pot.

A basic feast ({{lang|vi|cỗ một tầng}}) consists of 10 dishes: five in bowls ({{lang|vi|năm bát}}): {{lang|vi|bóng}} (dried and fried pork skin), {{lang|vi|miến}} ([[cellophane noodles]]), {{lang|vi|măng}} (bamboo shoot), {{lang|vi|mọc}} ([[meatball]]), {{lang|vi|chim}} or {{lang|vi|gà tần}} (bird or chicken stew dishes) and five on plates ({{lang|vi|năm đĩa}}): {{lang|vi|giò}} (Vietnamese sausage), {{lang|vi|chả}}, {{lang|vi|gà}} or {{lang|vi|vịt luộc}} (boiled chicken or duck), {{lang|vi|[[nộm]]}} (Vietnamese salad) and {{lang|vi|xào}} (stir-fried dishes). This kind of feast is traditional and is organized only in northern Vietnam. Other variations are found in central and southern Vietnam.

Four dishes essential in the feast of Tết are {{lang|vi|chả giò }} (spring rolls), {{lang|vi|nem}} (in northern Vietnam, {{lang|vi|nem}} refers to a spring roll called {{lang|vi|nem cuon}} or {{lang|vi|nem ran}}; in southern Vietnam, {{lang|vi|nem}} mainly refer to {{lang|vi|nem chua}}, fermented pork rolls), {{lang|vi|ninh}} (stew dishes) and {{lang|vi|mọc}} (noodle soup). At this time, the feast for offering ancestors includes sticky rice, boiled chicken, Vietnamese rice wine, and other foods preferred by ancestors. Gifts are given before guests leave the feast.

=== Royal cuisine ===

[[File:Vietnamese imperial spring rolls.jpg|thumb|{{lang|vi|Nem công}} (peacock spring-rolls) is a well-known royal dish in Huế]]

In the Nguyễn dynasty, the 50 best chefs from all over the kingdom were selected for the {{lang|vi|Thượng Thiện}} board to serve the king. There were three meals per day—12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 sweets). An essential dish was [[bird's nest soup]] ({{lang|vi|tổ yến}}). Other dishes included shark fin ({{lang|vi|vi cá}}), [[abalone]] ({{lang|vi|bào ngư}}), deer's tendon ({{lang|vi|gân nai}}), bears' hands ({{lang|vi|tay gấu}}), and rhinoceros' skin ({{lang|vi|da tê giác}}). Water had to come from the {{lang|vi|Hàm Long|italic=no}} well, the {{lang|vi|Báo Quốc|italic=no}} pagoda, the {{lang|vi|Cam Lồ|italic=no}} well (near the base of ''{{lang|vi|Thúy Vân|italic=no}}'' mountain), or from the source of the {{lang|vi|Hương|italic=no}} River. Rice was the {{lang|vi|de}} variety from the {{lang|vi|An Cựu|italic=no}} imperial rice field. {{lang|vi|Phước Tích|italic=no}} clay pots for cooking rice were used only a single time before disposal. No one was allowed to have any contact with the cooked dishes except for the cooks and {{lang|vi|Thượng Thiện}} board members. The dishes were first served to eunuchs, then the king's wives, after which they were offered to the king. The king enjoyed meals ({{lang|vi|ngự thiện}}) alone in a comfortable, music-filled space.

== Cultural importance ==

[[Salt]] is used as the connection between the worlds of the living and the dead. ''[[Bánh phu thê]]'' is used to remind new couples of perfection and harmony at their weddings. Food is often placed at the ancestral altar as an offering to the dead on special occasions (such as [[Lunar New Year]]). Cooking and eating play an extremely important role in Vietnamese culture.

=== Proverbs ===

The word ''ăn'' (to [[eat]]) is included in a great number of [[proverb]]s and has a large range of semantic extensions.

* {{lang|vi|Học ăn, học nói, học gói, học mở}} ("Learning how to eat, how to speak, how to wrap, how to open") = Everything needs to be learned, even the simplest, start from "how to eat" politely.

Many Vietnamese idioms reflect the '''sex-is-eating''' mapping:

* {{lang|vi|Ông ăn [[chả]], bà ăn [[nem rán|nem]]}} ("He eats meatballs, she eats springrolls") = Both husband and wife are having affairs.

* {{lang|vi|Ăn vụng không biết chùi mép}} ("Eating on the sly without cleaning your mouth") = Committing adultery but leaving a trace.

== International popularity ==

Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Vietnamese cuisine is also popular in Japan, [[Korea]], the [[Czech Republic]], [[Slovakia]], Germany, United Kingdom, Poland, Philippines and Russia, and in areas with dense Asian populations.

Television shows featuring Vietnamese food have increased in popularity. [[Luke Nguyen]] from Australia currently features a television show, ''[[Luke Nguyen's Vietnam]]'', dedicated on showcasing and instructing how to cook Vietnamese dishes.

On ''The Great Food Truck Race'', a Vietnamese sandwich truck called Nom Nom Truck received the most money in the first five episodes.

Anthony Bourdain wrote: <blockquote>You don't have to go looking for great food in Vietnam. Great food finds you. It's everywhere. In restaurants, cafes, little storefronts, in the streets; carried in makeshift portable kitchens on yokes borne by women vendors. Your cyclo-driver will invite you to his home; your guide will want to bring you to his favorite place. Strangers will rush up and offer you a taste of something they're proud of and think you should know about. It's a country filled with proud cooks—and passionate eaters.</blockquote>

[[Gordon Ramsay]] visited Vietnam in his reality show ''[[Gordon's Great Escape]]'' – S02E02 (2011) and fell in love with the taste of the culinary here. Especially the dish called [[Hủ tiếu]] Mì by Mrs. Dì Hai, prepped and served on a small boat in [[Cái Răng Floating Market|Cái Răng floating market]], Cần Thơ. He even praised it as "The greatest dish I have ever eaten" when he brought it up as one of the dishes for the elimination challenge for the top 5 finalists of [[MasterChef (American season 4)|''American MasterChef'']] season 4 episode 21.

In 2024, [[CNN]] included [[phở]] in its list of the "20 Best [[Soups]] in the World," highlighting its rich broth and aromatic spices.

== Cooking techniques ==

[[File:Quay.jpg|thumb|Cutting dough and ''rán'' [[youtiao|quẩy]]]]

* ''Bóp thấu''/''tái chanh'' – raw meat or seafood prepared with [[Lime (fruit)|lime]] or vinegar

== Vietnamese utensils ==

[[File:Meal tray, Northern Viet - Vietnamese Women's Museum - Hanoi, Vietnam - DSC04291.JPG|thumb|A traditional set of serving utensils used in Northern Vietnam up to the 20th century include: wooden tray, 'small bottom' bowls (''bát chiết yêu''), stoneware dishes, flat chopsticks (for portioning rice), chopsticks and ladle (for sharing soup)]]

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== Common ingredients ==

{{Further|List of Vietnamese ingredients}}

=== Vegetables ===

[[File:Etal de légumes au marché à Hanoi.JPG|thumb|A vegetable stand in a [[Hanoi]] market]]

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=== Fruits ===

[[File:Fruit stand Da Nang.JPG|thumb|A fruit stand in [[Da Nang]]]]

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=== Herbs (''rau thơm'') ===

[[File:Produce in Ben Thanh Market - Ho Chi Minh City, Vietnam - DSC01142.JPG|thumb|Herbs and vegetables were displayed in [[Ben Thanh Market]]]]

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== Condiments and sauces ==

=== Condiments ===

Vietnamese usually use raw vegetables, ''rau sống'', or ''rau ghém'' (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in which ''rau sống'' is indispensable are ''bánh xèo'' and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value.

''Rau sống'' includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava leaves.

==== Herbs and spices ====

[[Image:Chillies.jpg|thumb|Vietnamese hot chili peppers are added to most foods, especially in central and southern Vietnam.]]

* [[Perilla]] is usually used with crab dishes.

==== Pairing ====

* Chicken dishes are combined with [[Lime (fruit)|lime]] leaves.

* Beef dishes are combined with celeries or pineapples.

=== Sauces ===

* ''[[Nước chấm]]''

* Hot chili sauce.

=== Food colourings ===

[[File:Xôi ngũ sắc.JPG|thumb|''[[Xôi]] ngũ sắc'' (five colours sticky rice) is coloured with plant-based ingredients.]]

* Dark brown – for stew dishes, uses ''nước màu'' or ''nước hàng'', which is made by heating sugar to a temperature above that of [[caramel]] (170&nbsp;°C).

Colourings can be absorbed by mixing ground colourings or colouring liquid or wrapping before boiling to get the extracts. When colouring dishes, the tastes and smells of colourings must also be considered.

== Popular dishes ==

{{About||a longer list of popular dishes|List of Vietnamese dishes|a list of popular dishes organized by [[Provinces of Vietnam|province]]|List of Vietnamese culinary specialities}}

When Vietnamese dishes are referred to in English, it is generally by the Vietnamese name without the [[diacritic]]s. Some dishes have gained descriptive English names, as well.

Popular Vietnamese dishes include:

=== Noodle soups ===

{{Main|Vietnamese noodles}}

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=== Soup and ''cháo'' (congees) ===

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

|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''.

|-

| ''Cháo lòng''

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=== Rice dishes ===

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

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=== Sticky rice dishes ===

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

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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]]'']]

[[File:Bánh xèo with nước mắm.jpg|thumb|right|''Bánh xèo'']]

<!--    ***** end of September 2009 copy-editing review *****  -->

=== Wraps and rolls ===

{{Main|Món cuốn}}

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

* [[Rice paper|''Bánh tráng cuốn'']]

: 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.

=== Sandwiches and pastries ===

{{Main|Bánh mì}}

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=== Meat dishes ===

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

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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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=== Salads ===

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

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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.

* '' 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.

=== 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]].  

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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 meat dishes ===

[[File:Nem chua.jpg|right|thumb|''[[Nem chua]]'', a sweet, sour, salty and spicy fermented pork or beef sausage, usually served with a slice of garlic, [[bird's eye chili]] and [[Vietnamese coriander]]]]

''[[Nem chua|Nem]] chua'', a Vietnamese [[fermented meat]] served as is or fried, is made from pork meat, coated by fried rice (''thính gạo''), mixed with pork skin and then wrapped in [[country gooseberry]] leaves (''lá chùm ruột'') or ''[[Erythrina orientalis]]'' leaves (''lá vông nem''). The preservation process takes about three to five days.

{{see also|Giò lụa}}

Vietnamese sausage, ''[[Giò lụa|giò]]'', is usually made from fresh ground pork and beef. Sausage makers may use the meat, skin or ear. Fish sauce is added before banana leaves are used to wrap the mixture. The last step is boiling. For common sausage, 1&nbsp;kg of meat is boiled for an hour. For ''chả quế'', the boiled meat mixture will then be roasted with [[cinnamon]].

=== Vegetarian dishes ===

{{Main|Buddhist cuisine}}

Vegetarian dishes in Vietnam often have the same names as their meat equivalents, e.g. ''phở bò'', but with ''chay'' (vegetarian) sign in front, those dishes are served with tofu instead of meat. Nearly every soup, sandwich and street food has its vegetarian correspondent. Sometimes you can also see notations like ''"phở chay"'', ''"bánh mì chay"'' (vegetarian sandwich) or ''"cơm chay"'' (vegetarian rice). Vegetarian food in comparison the normal dishes are almost always cheaper, often half of the normal price. Vegetarian restaurants are mostly frequented by religious Vietnamese people and are rarely found in touristic areas. Vegetarian food is also eaten to earn luck during special holiday and festival, especially during Lunar New Year where Vietnamese culture serve vegetarian food regardless of their religion.

=== Desserts ===

[[File:Food stand in Huế.jpg|thumb|right|A street stall selling [[chè]] and desserts in [[Huế]]]]

[[File:Bánh rán.JPG|thumb|right|Vietnamese-style donuts]]

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=== Mứt ===

[[File:Ho Chi Minh Trip-197.jpg|thumb|left|A variety of ''mứt'' on display in a shop]]

Vietnamese use fruits in season. When the season is passing, they make candied fruit, called ''ô mai'', and [[fruit preserves]], called ''mứt''. The original taste of ''ô mai'' is sour, sweet, salty, and spicy. The most famous kind of ''ô mai'' is ''ô mai mơ'', made from [[apricot]]s harvested from the forest around [[Perfume Pagoda]] (''Chùa Hương''), [[Hà Tây province]]. This ''ô mai'' consists of apricot covered by ginger, sugar, and [[liquorice]] root slivers.

[[Tofu]] (''đậu phụ'') is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or oil-dipped minced [[spring onion]]) or used as an ingredient in a variety of dishes.

Other [[soybean]] products range from [[soy sauce]] (''nước tương''; usually light soy sauce), [[fermented bean paste]] (''[[tương]]''), and [[fermented bean curd]] (''đậu phụ nhự'' or ''chao'') to douhua (soft tofu sweet soup; ''tàu hũ nước đường'' or ''tào phớ'').

=== Bò kho ===

[[Bo kho]] is a dish made from beef with a stewing method, originating from the [[South Vietnam|South of Vietnam]]. Originally, [[Southern Vietnamese]] people served Bo kho with many kinds of herbs to enhance the flavor of the dish. Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is used to marinate and tenderize the beef before braising.

=== Phở ===

Phở is a traditional Vietnamese dish originating from Van Cu, [[Nam Định province]]. It is traditionally served with a variety of herbs to enhance its flavor. Nowadays, there are many different ways to prepare and flavor phở. In Vietnam, there are different names to distinguish them: Northern phở (in the North), Huế phở (in the Central region), and Saigon phở (in the South). In 2016, the Japanese chose April 4 of each year as Vietnam's Phở Day in Japan. In [[Vietnam]], on December 12, 2017, Tuổi Trẻ newspaper cooperated with Acecook Vietnam Company to organize the first Phở Day. This will be an annual traditional activity. Since 2018, "Phở Day" will be organized as a community cultural and tourism activity.

== 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'').]]

The use of ingredients typically uncommon or taboo in most countries is one of the quintessential attributes that make Vietnamese cuisine unique. While unusual ingredients can only be found in exotic restaurants in many countries, Vietnamese cuisine is deemed atypical in that the usage of these ingredients can play a customary role in daily family dishes regardless of social class.

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.

Coconut worms, or ''đuông dừa'', is a delicacy found widely in the [[Trà Vinh province]] of Vietnam. They are the larvae form of the [[Rhynchophorus ferrugineus|palm weevil]] and are eaten live within a salty fish sauce with chili peppers.

== Beverages ==

[[File:Vietnamese coffee brewing with metal filter.jpg|left|thumb|''Cà phê phin'' (brewed filtered coffee)]]

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== See also ==

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{{Portal bar|Society|Food|Vietnam}}

== Further reading ==

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{{Vietnamese cuisine}}

{{Southeast Asia topic|Cuisine of}}

{{Vietnam topics}}

{{DEFAULTSORT:Vietnamese Cuisine}}

[[Category:Vietnamese cuisine| ]]