http://asiarecipe.com/vieterms.html

 

 

Ban Cuon                               A variation on the Chinese Dim Sum (steamed filled dumplings), where only the dough is steamed then filled. The dough is made into a ball from rice flour and water then rubbed over a cheesecloth tautly stretched over a pot of boiling water. As the steam cooks the ‘wrapper’, it is pulled off, rolled up with a minced filling of pork, shrimp, mushrooms and onions then dipped in hot sauce before being eaten. Commonly made and served by street vendors or at market stalls.

 

Banh Hoi Nem Chua            Cooked rice noodles served with raw pork.

 

Banh Hoi Tom                       Cooked rice noodles served with lobster.

 

Banh Trang                            Rice-paper wrappers made from rice flour, water and salt. These are moistened in warm water then quickly filled to be fried, or used uncooked as wrappers for slivers of meat or fish and fresh herbs. Usually dipping sauces are provided for the diners.

 

Ca-Kho                                   Raw fish.

 

Ca Ran Chua Ngot                A special main dish of quickly fried whole fish served with a delicate sweet and sour sauce touched lightly with chilies and onions, nuoc mam, vinegar, and sugar. The stir-fried slivered tiger lily buds, mushrooms and scallions form the garnish.

 

Cha Gio                                  The general name for wrapped tidbits of fish, seafood, vegetables, which are eaten as is after being dipped in various sauces or which may be deep-fried in their wrappers (as when using rice-paper wrappers). The finger-sized rolls may be served as appetizers or as art of a meal.

 

Hu-Tien                                  A broth with noodles often served as a hot satisfying breakfast dish.

 

Mang Tay Nau Cua               Soup based on chicken stock with crab meat and asparagus and mushroom pieces. The soup is thickened with cornstarch and served garnished with slivers of scallions and crumbled hard egg yolk.

 

Micha Trong Kroeuny          Strips of plaice fillets dusted with rice flour and briefly browned in fat then lightly cooked in a spicy sauce of garlic, scallions, chilies, and Nuoc Mam.

 

MienGa                                 Light, flavorful chicken broth (fat-free), served with cellophane noodles and thinly slivered scallions to garnish.

 

Mut                                         A sticky sweet candy that can be prepared from fruits, vegetables, or seeds cooked in syrup until translucent.

 

Nonhchon                             The short grain rice preferred by the South Vietnamese.

 

Nems                                      Deep-fried pastry-wrapped delicacies very similar to Chinese egg rolls and eaten after being dipped into Nuoc Man or Nuoc Cham.

 

Nuoc Cham                           To the basic Nuoc Mam the cook adds chilies, black pepper, cayenne, scallions, onions, garlic to taste in order to produce a fiery hot sauce, Nuoc Cham to the diner’s liking.

 

Nuoc Leo                               A peanut dipping sauce made by mixing Nuoc Mam with chicken broth and Hoisin Sauce then garnishing with slivers of chilies, garlic and crushed roasted peanuts.

 

Nuoc Mam                            The single most important sauce of Vietnamese cuisine. It is prepared (mostly commercially) by layering fish and salt in barrels and allowing them to ferment. The first liquid that oozes off naturally is considered to be of high quality. The liquid that results after pressing the fermented mixture is stronger in color, flavor and odor and is considered to be of lower quality. This sauce is as common as salt and pepper is to the western table. No dish is complete without at least a little Nuoc Mam, but each dier adds more, according to taste.

 

Pho                                         The only Vietnamese dish that is served in individual portions. All other dishes are served in dishes to be shared at the table. Lengthy cooking and careful seasoning produces the beef or chicken broth that is poured over cooked noodles. The shredded meat of your choice is arranged on top. Each diner adds fresh green herbs, garlic and chilies. Sauces are served in tiny side dishes for dipping meat slivers with chopsticks. A porcelain soup spoon may be used to aid the delivery of slippery noodles to the mouth.

 

Tamthom               the long grain white rice preferred by the North Vietnamese.

 

Thit-Kho                 pork. The preferred meat, eaten frequently by the upper class, often by the middle class, and almost never by the poorer class.

Vietnamese Herbs

 

Picture	Vietnamese name	English name	Description
HERB
	Bắp chuối	Banana blossom
VEGETABLE
	Rau muống	Vietnamese water spinach
SPICE
	Ngũ vị hương	Five spices
	Ớt bột	Chili flakes
	Quế	Cinnamon
	Tương ớt	Chili sauce
SAUCE
	Dầu hào	Oyster sauce
	Mắm dưa	Special sauce made from different kinds of pickles	popular in central Vietnam
	Mắm nêm	Anchovy fish sauce	Made from fermented anchovy fish, pineapple, garlic, chilli. Widely used in Danang dishes.
	Nước chấm	Dipping sauce
	Nước mắm	Fish sauce
NOODLE
	Bánh canh		Similar to Japanese udon, made from rice flour, wheat flour or rice starch
	Bún	Rice vermicelli
	Miến	Glass vermicelli/noodle
	Phở	Rice noodle
FLOUR
	Bột bắp	Corn starch
	Bột gạo	Rice flour
	Bột mì	Wheat flour
	Bột năng	Tapioca starch
	Bột nếp	Glutinous rice flour
FOOD
	Bún	Vermicelli noodle soup
	Cháo	Porridge/congee
	Chả	Vietnamese sausage	many types: ground pork, beef, fish, etc. Poached or grilled.
	Cơm	Rice
	Lẩu	Hot pot
	Xôi	Sticky rice
COOKING TECHNIQUE
	Chiên	Fry
	Hầm	Boil over long period
	Hấp	Steam
	Kho	Stew, braise
	Luộc	Boil
	Om	Clay pot cooking
	Nướng	Grill
	Quay	Roast
	Rim	Simmer
	Xào	Stir fry
	Ướp	Marinate

References:
http://www.herbal-encyclopedia.net/category/herbs
http://vietherbs.com/