| Name
|
Description
|
| 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 brawn made of fresh bacon, pig's ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper.
|
| Nem nướng
|
Grilled meatballs, usually made of seasoned pork, they are often colored reddish with food coloring and with a distinct taste, grilled on skewers like shish kebabs. Ingredients in the marinade include fish sauce.
|
| Nem nguội
|
A Huế dish and a variation of the Nem nướng meatballs, 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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