The Vietnamese Pantry

	Fish sauce (nuoc mam) Fish sauce is a thin, salty sauce made from fermented fish and water. It’s used extensively in Vietnamese cooking as a seasoning and condiment. It’s also an essential ingredient in nuoc cham dipping sauce.
	Shrimp paste (mam tom) Shrimp paste is a dense, pungent paste made from fermented shrimp which adds a distinctive taste to various Vietnamese dishes.
	Soy sauce (nuoc tuong, xi dau)Soy sauce which is made from fermented soy beans, is used as a seasoning and condiment in northern Vietnam.
	Sesame oil (dau me, dau vung) Sesame oil is used as a flavoring oil rather than a cooking oil in Vietnamese dishes. It has a strong sesame quality, so only a small amount is enough to add a delicious nutty taste.
	Hoisin sauce (dau hao)Hoisin sauce is a reddish-brown sweet and savory sauce made from fermented soy beans, spices and sugar. It is used in sauces, as a condiment and to glaze fish and meats.
	Noodles (bun, mien) Noodles of all kinds are eaten and enjoyed throughout Vietnam, but rice noodles and bean thread (cellophane) noodles are particularly popular. A common way Vietnamese enjoy noodles is in hearty soups such as Pho bo
	Rice (Gao) Rice is eaten extensively throughout Vietnam (and is also used to make rice noodles). Typically long-grain rice is used.
	Rice paper (Banh trang) Rice paper is made from rice flour and is used for making rice paper rolls.
	Peanuts (Lac) Peanuts are ground down into a paste and added to braises, soups and noodle dishes, or crushed and sprinkled over foods at the end of the cooking process to add texture.
	Black pepper (Hat tieu) Black pepper is used to add flavor and heat to soups, sauces and marinades.
	Peanut oil (Dau Lac) Peanut oil is used for cooking dishes like stir-fries and fried rice. As peanut oil can withstand high temperatures, it’s also good for deep-frying.
	Five spice powder (Ngu Vi Huong) Five spice powder is a fragrant blend of ground cinnamon, cloves, star anise, Szechwan pepper and fennel. It’s used to add flavor and pungency to noodle dishes, stir-fries, braises, soups and sauces.
	Bamboo shoots (Mang) Bamboo shoots are the edible shoots from a bamboo plant. They are typically yellowish in color and add a crunchy texture to a variety of Vietnamese dishes. Sliced canned bamboo shoots are the most convenient to use.