Vietnam

🇻🇳Vietnam

Rượu đế

Ruou de, the clear southern rice spirit distilled in the Mekong Delta, is Vietnam's named country liquor.

🇻🇳Central Vietnam, Vietnam

Saigon Cinnamon

Quế Sài Gòn

Saigon cinnamon is Vietnamese cassia valued for its warm aroma and strong flavour, sold as quills or ground spice.

🇻🇳Southern Vietnam, Vietnam

Thit Kho

Thịt kho

Caramelized pork belly simmered in coconut water with fish sauce, sugar, and hard-boiled eggs, a quintessential Vietnamese home-cooked dish.

🇻🇳Northwest Vietnam, Vietnam

Thắng cố

Thang co, the H'mong horse-offal cauldron stew sold at highland Sunday markets, is a named ethnic dish and a genuine market-day collectible.

🇻🇳Northwest Vietnam, Vietnam

Thịt trâu gác bếp

Thịt trâu gác bếp is buffalo meat cured with salt and spices, smoked for weeks above the kitchen fire, then torn into chewy, smoky strips in Vietnam's northwest.

🇻🇳Northern Vietnam, Vietnam

Thịt đông (Vietnamese Pork Aspic)

Thịt đông

Thit dong, pork set in its own jelly and eaten cold at Tet, is a named northern festival dish.

🇻🇳Vietnam

Tiết canh (Raw Blood Pudding)

Tiết canh

Tiet canh, raw blood pudding set with herbs and peanuts, is a named Vietnamese dish and a real test-of-nerve collectible.

🇻🇳Hanoi, Vietnam

Trà sen (Lotus tea)

Trà sen

Tra sen, green tea scented inside living lotus flowers or with hand-gathered stamens, is a named Hanoi luxury product with a hard summer window.

🇻🇳Hue, Vietnam

Va tron (Hue Fig Salad)

Vả trộn

Va tron, the Hue salad of young figs with pork and sesame, is a named regional dish built on an ingredient with no other representation.

🇻🇳Vietnam

Vietnamese Fried Spring Roll

Chả giò

Chả giò is a Vietnamese fried spring roll filled with seasoned pork or shrimp, mung bean noodles, and vegetables, wrapped in rice paper and fried crisp.

🇻🇳Vietnam

Vietnamese Pork Sausage

Chả lụa

Chả lụa is Vietnam's smooth steamed pork sausage, made from finely pounded pork seasoned with fish sauce, wrapped in banana leaf, and sliced for noodle bowls and bánh mì.

🇻🇳Vietnam

Vietnamese Shaking Beef

Bò lúc lắc

Bò lúc lắc is Vietnamese shaking beef: marinated beef cubes seared hard in a hot pan and served with watercress, tomato, and lime-pepper salt.

🇻🇳Vietnam

Vu Dai Braised Fish

Cá kho Vũ Đại

Vu Dai braised fish, carp simmered for half a day in a clay pot and shipped nationwide at Tet from one Ha Nam village, is a named, place-bound seasonal product.

🇻🇳Vietnam

Xoi Xeo

Xôi xéo

Sticky rice topped with mung bean paste, crispy fried shallots, and drizzled with chicken fat, a popular Vietnamese breakfast.

🇻🇳Vietnam

Xôi gấc

Xoi gac, sticky rice stained deep red by gac fruit and served at weddings and Tet, is a named ceremonial dish whose colour carries the meaning.

🇻🇳Northwest Vietnam, Vietnam

Xôi ngũ sắc

Xoi ngu sac, five-colour sticky rice dyed with forest plants for Tay, Nung and Thai festivals, is a named ethnic dish and a striking collectible.

🇻🇳Hanoi, Vietnam

Ô mai (Sugared or Salted Fruit)

Ô mai

O mai, salted-sweet preserved apricots and plums sold from specialist Hang Duong Street shops, is a named Hanoi product bought as itself.

🇻🇳Phú Quốc, Vietnam

Ốc len xào dừa (Sea Snails in Coconut Milk)

Ốc len xào dừa

Oc len xao dua, sea snails stir-fried in coconut milk and sucked from the shell, is the named anchor of Vietnam's snail-eating culture.