List: Vietnamese cuisine

by likeorhate

•  Chopsticks

  Chopsticks are small tapered sticks used in pairs of equal length as the traditional eating utensils of Greater China, Japan, Korea, and Vietnam. Generally believed to have originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations. Chopsticks are most commonly made of bamboo or plastic, but are also made of metal, bone, ivory, and various types of wood.

  

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•  Vietnamese cuisine

  Vietnamese cuisine is a style of cooking derived from the nation of Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a very diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.

  

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•  Fish sauce

  Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Filipino, Vietnamese, Thai, Lao, and Cambodian cuisine and is used in other Southeast Asian countries.

  

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•  Soy sauce

  Soy sauce, or soya sauce, is produced by fermenting soybeans with Aspergillus oryzae and Aspergillus soyae molds along with roasted grain, water, and salt. It is used in traditional East and Southeast Asian cuisines, but also appears in modern Western cuisine and prepared foods.

  

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•  Daikon

  Daikon (from Japanese ダイコン, literally "large root"), Raphanus sativus var. longipinnatus, is a mild-flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia. Although there are many varieties of daikon, the most common in Japan, the Aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (7.9 to 14 in) long and 5 to 10 cm (2.0 to 3.9 in) in diameter.

  

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•  Black pudding

  Black pudding or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labelled as a North American term, it is also found in British English (e.g. , in the story "The Name-Day" by Saki). "Blood sausage" is also used as a term for similar blood-based solid foods around the world.

  

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•  Mooncake

  Mooncakes are Chinese pastries traditionally eaten during the Mid-Autumn Festival / Festival. The festival is for lunar worship and moon watching; moon cakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the three most important Chinese festivals. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick.

  

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•  Rice paper

  Rice paper usually refers to paper made from parts of the rice plant, like rice straw or rice flour. However, the term is also loosely used for paper made from or containing other plants, like hemp, bamboo or mulberry. Rice paper has been used for centuries in Japan and China for writing and artwork. Some crafters enjoy working with rice paper because of its distinct texture and slight translucent appearance.

  

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•  Congee

  Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals. Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.

  

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•  Bánh mì

  Bánh mì or bánh mỳ is a Vietnamese baguette made with both wheat and rice flour, but more popularly known as a type of sandwich traditionally made with this type of baguette. The sandwich is made up of thinly sliced pickled carrots and daikon (do chua), cucumbers, cilantro, chili peppers, pâté, mayonnaise and various meat fillings or tofu. Popular bánh mì fillings include roasted or grilled pork, Vietnamese sausage, chicken, head cheese and ham.

  

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•  Balut (egg)

  A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. It is commonly sold as streetfood in the Philippines.

  

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•  Spring roll

  Spring rolls are an appetizer, eaten either fresh or fried depending on the country of origin. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia.

  

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•  Hoisin sauce

  Hoisin sauce, or Haixian Sauce, is a Chinese dipping sauce. The word Hoisin is a romanization of the Chinese word for seafood "" as pronounced in Cantonese.

  

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•  Tapioca pudding

  Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca (also known as "fish eggs" or "Frog Spawn" for its appearance) and either milk, or for lactose intolerant individuals, coconut milk. It is made in many cultures with equally varying styles, and also has a wide variety of ways it is made. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.

  

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•  Douhua

  Dòuhuā or dòufuhuā is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.

  

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•  Basella alba

  Basella alba, or Malabar spinach is a perennial vine found in the tropics where it is widely used as a leaf vegetable.

  

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•  Bánh bao

  Bánh bao (literally "covering cake") is a ball-shaped dumpling with pork or chicken meat, onions, eggs, mushrooms and vegetables inside, in Vietnamese cuisine. The steamed bun often has ground pork or chicken, Chinese sausage, and a portion of a hard-boiled egg inside. This delicacy originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with Vietnamese populations.

  

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•  Thit Bo Cuon La Luop

  Luop is a dish consisting of Vietnamese beef in grape leaves.

  

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•  Grass jelly

  Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.

  

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•  Hot and sour soup

  Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases the soup contains ingredients to make it both spicy and sour.

  

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•  Summer roll

  A summer roll or fresh roll is a Vietnamese dish consisting of pork, shrimp, herbs, bún, and other ingredients wrapped in rice paper. They are served cold (room temperature), and are not deep fried. This food has gradually gained its popularity in Vietnam's neighboring countries and in the West. Gỏi cuốn are called by several different English names, including "salad roll," "fresh roll," "fresh spring roll," and "summer roll.

  

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•  Bánh xèo

  Bánh xèo (literally "sizzling cake") are Vietnamese savoury pancakes made out of rice flour, water and turmeric powder or coconut milk (in the Southern regions), stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nước mắm called nuoc cham (Vietnamese fish sauce thinned with water and lemon).

  

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•  Nước chấm

  Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments.

  

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•  Huy Fong Foods

  Huy Fong Foods is a hot sauce company based in Rosemead, California. Beginning in 1980 on Spring Street in Los Angeles's Chinatown, with an initial investment of US$50,000 in family savings after being turned down by a bank for a US$200,000 loan, it has grown to become one of the leaders in the Asian hot sauce market. The sauce was developed by the company's founder, David Tran (Trần), an ethnic Chinese Vietnamese farmer (born c.

  

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•  Peanut sauce

  Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, and China. It is also used, to a lesser extent, in European and Middle Eastern cuisine.

  

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