This list will be updated as more Vietnamese Food are collected. Your favourite not on this list? Comment below so we can add.
Hashtags = #Cake, #Condiment, #Corn_Cake, #Crepe, #Dessert, #Doughnut, #Dumpling, #Egg, #Fruit, #Meat, #Noodle, #Pancake, #Pastry, #Rice, #Rice_Cake, #Rice_Paper, #Roll, #Sandwich, #Sausage, #Seafood, #Snack, #Soup, #Stew, #Sticky_Rice, #Tapioca_Cake, #Tofu, #Vegetable
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Bánh (#Cake) = Cake or "bread"
Bánh Bao (#Dumpling) = Ball-shaped bun filled with pork and other ingredients
Bánh Bao Bánh Vạc AKA Vac Cake, White Rose Dumplings (#Dumpling) = Regional specialty of Hội An, made from translucent rice paper and wrapped to resemble a white rose
Bánh Bèo AKA Vietnamese Steamed Rice Cake (#Rice_Cake) = Small steamed savory rice cakes
Bánh Bò (#Dessert) = Cow cake (literal name in Vietnamese), made from glutinous rice flour and coconut milk, with a honeycomb-like texture
Bánh Bột Chiên AKA Bột Chiên (#Rice_Cake) = Fried rice cake with eggs and tangy soy sauce.
Bánh Bột Lọc (#Dumpling, #Rice_Cake) = Wrapper made of tapioca starch packed with shrimp
Bánh Bột Lọc Lá (#Dumpling) = Tiny rice flour dumplings stuffed with shrimp and ground pork and wrapped in a banana leaf; from Huế
Bánh Bột Lọc Trần (#Dumpling) = Dumplings with wrappers made of tapioca starch; similar to chaozhou fun guo
Bánh Cam (#Dumpling) = Deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from southern Vietnam
Bánh Canh AKA Bánh Phở, Rice Noodles (#Noodle) = Thick noodle made from rice flour
Bánh Căn (#Egg) = A southern specialty consisting of small pancakes made with quail eggs, cooked in small clay pans
Bánh Cáy (#Dessert) = Rectangular-shaped sweet dessert made by roasting and grinding glutinous rice and other ingredients
Bánh Chưng (#Rice) = Square-shaped steamed glutinous rice dumpling wrapped in a Phrynium placentarium leaf (lá dong). The dish is a traditionally served around Vietnamese New Year to be eaten with pickled leeks
Bánh Chuối (#Dessert) = Banana cake
Bánh Cốm (#Dessert) = Made from cốm, green bean paste, grated coconut and pumpkin jam or naked lotus jam. Often used for engagement ceremonies
Bánh Cống (#Tapioca_Cake) = Minced pork mixed with tapioca root and whole green beans, served with a circled shrimp on top.
Bánh Cuốn (#Roll) = Steamed rice roll
Bánh Da Lợn (#Dessert) = Colored steamed layer cake made from tapioca starch, rice flour, coconut milk, water, sugar, and other ingredients
Bánh Đa Cua (#Rice_Paper, #Soup) = Rice paper with crab broth
Bánh Đa Nướng (#Rice) = Called Bánh tráng nướng in the South, large round flat rice crackers
Bánh Đậu Xanh (#Dessert) = Made from ground mung bean paste with sugar and vegetable oil or animal fat
Bánh Đúc (#Corn_Cake, #Rice_Cake) = rice cake or corn cake eaten as a dessert or savory meal
Bánh Flan (#Dessert) = Vietnamese adaptation of flan that was introduced during French colonization. Often used condensed milk as the base for a somewhat denser and heavier texture.
Bánh Gai (#Dessert) = The crust is made up of glutinous rice flour and hemp leaves; the filling is of finely chopped lard, banana essential oil, coconut rice, and cooked green beans
Bánh Giầy (#Rice) = White, flat, and round glutinous rice cake, wrapped in cut pieces of banana leaves, and usually served with a type of Vietnamese sausage chả lụa
Bánh Giò (#Dumpling) = Made from filtered flour, lean shoulder meat, wood ear, dried onion, pepper, fish sauce, salt... Bánh giò has a long, jutting shape like an upside down hand.
Bánh Gối (#Pastry) = Deep fried pastry stuffed with cellophane noodles, minced pork, cloud ear fungus and thin slices of chinese sausage
Bánh Hạt Dẻ (#Pastry) = Vietnamese snack originating from the mountainous Sapa region, made by filling a pastry shell with ground local chestnuts that are lightly sweetened
Bánh Hỏi (#Noodle) = Extremely thin noodles that are woven into intricate bundles and often topped with chopped scallions (spring onions) and a complementary meat dish
Bánh In (#Dessert) = A Vietnamese cake from the Huế, often sold in small rectangular shaped snack packs. The main ingredients include mung bean, rice flour and durian
Bánh Ít (#Dumpling) = Small stuffed glutinous rice flour balls
Bánh Ít Trần (#Dumpling) = Naked small stuffed glutinous rice flour balls
Bánh Kẹp Lá Dứa (#Dessert) = Pandan and coconut flavored waffle eaten plain
Bánh Khảo (#Dessert) = Glutinous flour roasted with sugar, filled with pumpkin jam and fat
Bánh Khoai Mì (#Dessert) = Sweet cassava cake
Bánh Khoai Môn AKA Taro Cake (#Dessert) = Taro cake
Bánh Khoái AKA Bánh Huế, Hue-style Pancakes (#Pancake) = Special pancake from Hue, made from rice flour batter and deep fry.
Bánh Khọt (#Pancake) = A southern specialty consisting of small, fried rice flour pancakes
Bánh Khúc (#Dumpling) = Glutinous rice ball
Bánh Lá (#Rice) = Parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves.
Bánh Lọt (#Dessert) = Made from rice flour and tapioca starch with the aroma of coconut milk, sugar, and the green and white color of pandan leaves
Bánh Mật (#Dessert) = Made from glutinous rice flour mixed with mung bean molasses, and wrapped in banana leaves
Bánh Mì AKA Bread Roll (#Sandwich) = Vietnamese sandwich
Bánh Nậm (#Dumpling) = Flat rice flour dumpling from Huế stuffed with minced pork and mushroom, and seasoned with pepper and spices; wrapped in a banana leaf
Bánh Nhãn (#Dessert) = Made from fragrant glutinous rice or Hai Hau yellow sticky rice, chicken eggs, white sugar and lard
Bánh Phồng Tôm (#Snack) = A form of deep fried snack made from starch and prawn.
Bánh Phu Thê (#Dumpling) = Literally "husband and wife cake"; a sweet cake made of rice or tapioca flour and gelatin, filled with mung bean paste; also spelled bánh xu xê (su sê)
Bánh Phu Thê Bột Bán (#Dumpling) = Husband and wife cakes made with tapioca pearls
Bánh Pía (#Dessert) = Teochew-style with durian
Bánh Quai Vạc (#Tapioca_Cake) = Made from tapioca starch, filled with shrimp and meat inside.
Bánh Rán (#Dumpling) = Deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from northern Vietnam
Bánh Rế (#Pancake) = Deep-fried pancake
Bánh Rế (#Dessert) = Bánh rế is a Vietnamese street food made from sweet potatoes. The sweet potato is made into a pancake, deep-fried, then sugared.
Bánh Tai (#Rice_Cake) = Made from plain rice flour, pork and some other spices.
Bánh Tai Heo (#Tapioca_Cake) = Made from flour, granulated sugar, white sesame, condensed milk, eggs, butter, vanilla, cooking oil, salt, water... and processed by deep frying.
Bánh Tằm Cà Ri (#Noodle) = Spicy chicken curry over special rice noodles
Bánh Tẻ (#Dumpling) = Small steamed Rice_Cake wrapped with leaves of some local trees into a long, thin cylindrical shape, and boiled thoroughly.
Bánh Tét (#Rice) = Log-shaped cylindrical glutinous rice cake, wrapped in a banana leaf and filled with a meat or vegetarian filling
Bánh Tiêu (#Dessert) = Hollow doughnuts
Bánh Tôm (#Seafood) = Shrimp patties
Bánh Tôm Hồ Tây (#Seafood) = A shrimp patty specialty originating from the area around West Lake (Tây Hồ), Hanoi
Bánh Tráng (#Rice_Paper) = Rice paper
Bánh Tro (#Dessert) = Leaves are burned into ashes and then soaked with glutinous rice to create a golden brown color like amber. Served with sugar or honey/ molasses.
Bánh Trôi (#Rice) = Boiled Glutinous rice balls – also called bánh chay; literally "floating cake") – served together with bánh chay
Bánh Trung Thu AKA Mooncake (#Dessert)
Bánh Ú (#Dumpling) = Bak Chang dumplings – like Chinese zongzi
Bánh Ướt (#Rice_Paper) = Steamed rice paper
Bánh Xèo (#Crepe) = Coconut milk-flavored crepes
Bò 7 Món (#Meat) = 7 courses of beef
Bò Bía AKA Popiah (#Roll) = Spring roll wrapped in a soft, thin paper-like crepe or pancake made from wheat flour
Bò Bít Tết AKA Vietnamese Beef Steak (#Meat) = Vietnam's equivalent to steak and eggs
Bò Kho (#Meat) = Beef and vegetable stew
Bò Lá Lốt AKA Beef Wrapped in Betel Leaves (#Meat) = Rolled minced beef in aromatic edible leaves
Bò Lúc Lắc AKA Beef Lok Lak, Vietnamese Shaking Beef (#Meat) = Traditional Vietnamese dish of sauteed beef cubes with bell peppers and a dipping sauce
Bò Nướng Lá Lốt (#Meat) = Ground beef wrapped in lolot (NEVER grape leaves)
Bún AKA Rice Vermicelli (#Noodle) = A type of rice noodles
Bún Bò Cuốn Lá Lốt (#Noodle) = Seared, crispy, leafy layer encases minced beef, garlic and shallots, sealing in juicy bites of beef wrapped in betel leaves
Bún Bò Huế (#Noodle, #Soup) = Huế style (hot and spicy) beef rice vermicelli soup with lemongrass and pork
Bún Bò Nam Bộ AKA Bún Bò Xào Xả (#Noodle, #Soup) = Beef noodle salad
Bún Bung (#Noodle, #Soup) = Rice vermicelli cooked with pork ribs and bamboo shoots
Bún Cá (#Noodle) = Rice vermicelli and grilled fish balls mixed with fish sauce and raw vegetables
Bún Chả (#Noodle) = Vermicelli noodles with grilled pork meatballs served over salad, herbs, bean sprouts, and sliced cucumbers
Bún Chả Cá (#Noodle, #Soup) = Rice vermicelli soup with fried fishcake
Bún Đậu Mắm Tôm (#Noodle) = Rice vermicelli with fried beans and shrimp paste
Bún Mắm (#Noodle, #Soup) = Rice vermicelli with broth made from fish sauce or choke fish
Bún Măng Vịt (#Noodle, #Soup) = Bamboo shoots and duck Noodle, #Soup.
Bún Mọc (#Noodle, #Soup) = Rice vermicelli with sprouted broth
Bún Ốc (#Noodle, #Soup) = Noodles with snails
Bún Riêu (#Noodle, #Soup) = Rice vermicelli in a tomato and crab broth
Bún Tào AKA Bún Tàu, Cellophane Noodles, Miến (#Noodle) = Transparent noodle made from starch and water, generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls.
Bún Thang (#Noodle, #Soup) = Ric vermicelli served with broth and various other ingredients – laksa leaves, Chinese coriander, thin fried chicken eggs, shredded chicken breast, and thinly sliced pork rolls
Bún Thịt Nướng (#Noodle) = Grilled pork (often shredded) and cold vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Also often includes a few chopped up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm.
C
Canh Bún AKA Vietnamese Water Spinach Noodle Soup (#Noodle, #Soup)
Canh Chua (#Soup) = Hot and sour soup
Cao Lầu (#Noodle) = Originated from Quang Nam Province in central Vietnam, mì quảng is adamant about maintaining a variety of colors and textures, featuring a pork and shrimp-based broth, the chewy yellow of the thick turmeric noodles, the bright green ribbons of lettuce, the soft earthy pork, the tenderness of the shrimp, the pleasant crunch of crushed peanut between your teeth, and the snap of the sesame-freckled rice crackers.
Chả (#Sausage) = Sausage
Chả Cá (#Sausage) = Fried morsels of fish
Chà Bông AKA Rousong (#Meat) = Meat floss
Chả Giò AKA Nem Rán, Spring Roll (#Roll) = Fried pork spring rolls
Chẳm Chéo (#Condiment) = Based on Thai sauce, nam chim chaeo (or nam jim jaew) brought over by ethnic Thai people in Vietnam. Main ingredients are coriander, bird's eye chili, garlic, different herbs, hạt dổi and mắc khén (Indian prickly ash; a variety of Sichuan pepper). There are different types of chẳm chéo as well. Eaten with vegetables, meats, and sometimes fruit.
Cháo AKA Congee (#Rice) = Rice porridge
Cháo Lòng (#Rice) = Rice porridge cooked in broth made from pork bones and boiled pork intestines
Chạo Tôm (#Noodle) = Barbecued shrimp paste/mousse on a sugar cane stick
Chè (#Dessert) = Sweet dessert soup or pudding
Chè Ba Màu AKA Three-color Dessert (#Dessert) = Colorful, three layer Vietnamese dessert that is topped with shaved ice and flavorful coconut sauce
Chè Bánh Lọt (#Dessert) = Coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar
Chè Chuối AKA Tapioca Pudding (#Dessert) = Made from bananas and tapioca
Chè Sen AKA Chè Ướp Sen, Trà Sen, Vietnamese Lotus Tea (#Dessert) = A type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera
Chè Trôi Nước (#Dessert) = Dessert consisting of balls made from mung bean paste wrapped in a shell made of glutinous rice flour.
Chuối Chiên (#Dessert) = Banana fried in a batter
Cốm (#Rice) = Young rice, roasted and wrapped in lotus leaves; the accompaniment is ripened bananas
Cơm Cháy (#Dessert) = Crispy golden brown rice at the bottom of the cooking pot – which is then left dried in natural sunlight for2–3 days
Cơm Chiên (#Rice) = Rice fried with meat, eggs, and vegetables
Cơm Gà Quảng Nam (#Rice) = Cooked rice served with boiled chicken and sprinkled with chicken broth
Cơm Hến (#Rice) = A Vietnamese Rice made from cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruits and bạc hà stems. It is normally served with the broth of cooked mussels
Cơm Lam (#Rice) = Glutinous rice and other ingredients placed in bamboo tubes and cooked on fire
Cơm Nắm (#Rice) = Rice ball
Cơm Rang (#Rice) = Vietnamese fried rice
Cơm Rượu (#Dessert) = Dessert from Southern Vietnam, made from glutinous rice
Cơm Sườn Nướng AKA Vietnamese Grilled Lemongrass Pork Chops (#Rice) = Traditional rice dish of Vietnamese pork chops marinated in lemongrass, garlic and shallots
Cơm Tấm (#Rice) = Warm broken rice often served with a slab of grilled pork chop marinated in sugar and fish sauce (sườn), a slice of steamed pork loaf topped with egg yolks (chả trứng hấp), and a mixture of pork skin and thinly shredded pork (bì).
D
Dồi Huyết (Southern) AKA Black Pudding, Dồi Tiết (Northern) (#Sausage) = Blood sausage
Đậu Phụ Sốt Cà Chua AKA Vietnamese Fried Tofu with Tomato Sauce (#Tofu) = Vietnamese fried tofu and roma tomatoes
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F [not in Vietnamese alphabet]
G
Gà Nướng AKA Vietnamese Grilled Chicken (#Meat) = Vietnamese lemongrass roast chicken
Gà Tần AKA Poached Chicken Soup (#Meat, #Soup, #Stew) = Stewed sweet herbal chicken soup
Giò Lụa (#Sausage) = A pork sausage, similar to Bologna sausage
Gỏi Cá (#Roll) = Raw fish meat wrapped in rice paper rolls with herbs, served with dipping sauce
Gỏi Cuốn (#Roll) = Soft vermicelli summer roll
Gỏi Xoài AKA Vietnamese Mango Salad (#Vegetable) = Vietnamese green mango salad with shrimp
H
Hoa Quả Dầm (#Vegetable) = Vietnamese fruit salad
Hột Vịt Lộn AKA Balut, Trứng Vịt Lộn (#Egg) = Fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell
Hủ Tiếu (#Noodle, #Soup) = Chinese/Cambodian Noodle, soup traditionally consisting of rice noodles with pork broth.
Hủ Tiếu Nam Vang AKA Phnom Penh Noodle Soup (#Noodle, #Soup) = Southern Vietnamese noodle soup with pork, shrimp, squid and Chinese celery
I
J [not in Vietnamese alphabet]
K
Kẹo Dừa AKA Coconut Candy (#Dessert) = Candy made with coconut milk and coconut cream
Khổ Qua Nhồi Thịt (#Soup) = Bitter gourd stuffed with meat, then bundled with scallions and cooked in bone broth
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Lẩu AKA Hot Pot (#Soup) = Spicy sour soup with assorted vegetables, meats, and seafood
M
Mắm Tôm AKA Shrimp Paste (#Condiment) = Shrimp paste
Mè Xửng Huế (#Dessert) = A chewy candy originally from the city of Huế, made with boiled down cane sugar, (into a soft and thick solid), coated with sesame seeds, and usually containing peanuts.
Mì AKA Súp Mì (#Noodle, #Soup) = Vietnamese/Chinese Noodle, #Soup with yellow wheat noodles brought over by Chinese immigrants.
Mì Quảng (#Noodle) = Ingredients often vary, but dishes most often consist of wide rice noodles served with little broth, pork chops, chicken, shrimp, vegetables, peanuts, and bánh tráng.
Mì Vịt Tiềm AKA Braised Duck Noodle Soup (#Noodle) = Vietnamese soup that has slippery noodles, falling-off-the-bone duck legs and a dark-colored broth
Mì Xào Bò AKA Beef Noodle Stir-fry (#Meat) = Vietnamese stir fried macaroni with beef
Mì Xào Giòn (#Noodle) = Deep-fried egg noodles, topped with seafood, vegetables, and a sauce
Miến Lươn (#Noodle, #Soup) = Rice vermicelli served with eel meat
Miến Trộn (#Noodle) = Stir-fried rice vermicelli mixed with shrimp or crab, seasoned with sweet and spicy spices
Món Cuốn (#Roll) = Roll which includes a variety of ingredients rolled in rice paper (bánh tráng)
Muối Ớt Rau Răm (#Condiment) = Dipping sauce made with Vietnamese coriander, bird's eye chilis, lime, and other ingredients. Used as a dipping sauce for meats or trứng vịt lộn.
Muối Ớt Xanh (#Condiment) = Dipping sauce with green bird's eye chilis and kaffir lime leaves as main ingredients. Usually served with seafood.
N
Nem Chua (#Meat) = Cured fermented pork
Nộm Hoa Chuối AKA Vietnamese Banana Blossom Salad (#Vegetable)
Nước Chấm (#Condiment) = Dipping sauce with fish sauce, water, sugar, lime and sometimes chilis and ginger.
Nước Mắm AKA Fish Sauce (#Condiment) = A base condiment that is derived from fish that have been allowed to ferment. It is normally used as seasoning during cooking or a base for sauces with other ingredients and is not to be used by itself.
Nước Tương AKA Soy Sauce, Xì Dầu (#Condiment) = Condiment produced from fermented soybeans
O
Ô Mai (#Fruit) = Snack made from salted dried apricot or sugared dried apricot
Oản (#Sticky_Rice) = White sticky rice, granulated sugar or cake flour formed into a truncated pyramid shape
Ốc Bươu Nhồi Thịt (#Meat) = Minced snail mixed with ground pork, carrot, black mushroom stuffed in snail shell
Ốc Nấu Chuối Đậu (#Soup) = A rustic but quite sophisticated dish that consists of boiled snails cooked with green bananas, fried beans, bacon, adorned with guise leaves and perilla
P
Phở (#Noodle, #Soup) = Noodle, soup served with various cuts of beef and onions. Often eaten with basil, mint, lime, and bean sprouts
Phở Cuốn (#Noodle, #Roll) = Vietnamese rolled noodle
Phở Xào AKA Stir-Fried Pho (#Noodle) = Vietnamese stir-fried noodle
Q
Quẩy AKA You Tiao (#Doughnut) = A long, golden-brown, deep fried strip of dough
R
Rau Muống AKA Vietnamese Water Spinach (#Vegetable)
Rượu Nếp (#Dessert) = Sweet dessert made from black glutinous rice.
S
Sa Tế (#Condiment) = Chili jam
Sâm Bổ Lượng (#Soup) = Sweet, cold soup
Sữa Chua (#Dessert) = Yogurt made with condensed milk
Sương Sa AKA Thạch Rau Câu (#Dessert) = Gelatin dessert
Súp Măng Cua (#Soup) = Asparagus-crab combination soup
Súp Yến Sào AKA Bird's Nest Soup (#Soup) = Bird's nest soup
T
Tào Phớ AKA Douhua (#Tofu) = Soybean pudding
Thạch Sương Sáo AKA Grass Jelly (#Dessert) = Made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency
Thịt Kho Tàu (#Soup, #Stew) = Fatty pork and eggs braised in coconut juice
Tiết Canh (#Blood) = Fresh animal blood mixed with fish sauce/ light salted water – used with chopped meat and animal cartilage
Trảng Bàng AKA Bánh Tráng Phơi Sương, Dew-Wetted Rice Paper (#Rice_Paper) = Wetted rice paper
Tương (#Condiment) = Condiments made from fermented bean paste
Tương Đậu Phộng AKA Peanut Sauce (#Condiment) = Used in cuốn diếp
Tương Đen AKA Hoisin Sauce (#Condiment) = A popular condiment for phở in Ho Chi Minh City
Tương Ớt (#Condiment) = Hot/chili sauce that varies in different regions.
U
V
W [not in Vietnamese alphabet]
X
Xôi (#Sticky_Rice) = Sweet (ngọt) or savory (mặn) dish made from glutinous rice and other ingredients.
Xôi Chiên (#Sticky_Rice) = White sticky rice flattened and deep fried in oil.
Xôi Đậu Phộng (#Sticky_Rice) = Soaked glutinous rice cooked with boiled peanuts.
Xôi Đỗ Xanh (#Sticky_Rice) = Mung beans are scrubbed, soaked and peeled – then mixed with glutinous rice and steamed.
Xôi Gà (#Sticky_Rice) = White sticky rice cooked with coconut milk and shredded boiled/ roasted chicken, then served in bowls or pandan leaves.
Xôi Gấc (#Sticky_Rice) = Sticky rice cooked with gac meat to create a bright red color and delicious flavor.
Xôi Lá Cẩm (#Sticky_Rice) = Sticky rice cooked in Camellia leaves to create a red purple color.
Xôi Ngũ Sắc (#Sticky_Rice) = Sticky rice cooked with multiple-colored rice leaves to create 5 colors that represent the Five Elements
Xôi Sắn (#Sticky_Rice) = Glutinous rice mixed with glutinous cassava roots that have been grated or cut into small pieces, then cooked and seasoned with fried onions and oil.
Xôi Vò (#Sticky_Rice) = Sticky rice cooked separately with pandan leaves for aroma, and turmeric powder for color.
Xôi Xéo (#Sticky_Rice) = Sticky rice placed into a bowl, then cut into slices with a knife, and sprinkled with green beans and fried onions.
Y
Z [not in Vietnamese alphabet]
[TEMPLATE] = Food (Hashtag) = Description
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