|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 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 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.