Vietnam Cuisine

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Viet Nam

Vietnamese cuisine has been influenced over the centuries by Chinese and Indian cooking, yet it retains its own distinctive mix of harmonious flavors, color and textures.

Balut (Trung vit lon)

A balut (or Hột vịt lộn in Vietnamese) is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. ...

Banana (Chuoi)

Bananas offer various mineral substances and energy. Bananas are not only a delicious fruit when ripe, but green bananas are also part of some dishes.

Banh Chung and banh Tet (Boiled rice and pork cakes)

Boiled rice and pork cakes are usually cooked 2-3 days before Tet. Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled ...

Bánh mì kẹp thịt (Vietnamese Sandwich)

This food is common everywhere in Vietnam as a favorite of factory workers and school kids and eaten for any meal of the day, commonly breakfast and lunch. ...

Banh xeo (Vietnamese crepe-type pancakes )

Banh Xeo are Vietnamese crepe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. ...

Ca nuong trui (Bare fried fish)

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. ...

Canistel or Eggfruit (Trung ga)

The Canistel is a large, open, evergreen tree that has dark green leaves up to twelve inches long clustered at eh tips of the branches. ...

Coconut (Dua)

The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos ...

Cơm Tấm

Com tam is grilled pork (either ribs or shredded) plus a Vietnamese dish called bi (bì) (thinly shredded pork mixed with cooked and thinly shread pork skin) over broken rice ...

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