Meat dishes

Bò kho (Meat Soup): A beef and vegetable stew, often cooked with warm, spicy herbs and served very hot with French baguettes for dipping. In northern Vietnam, it is known as "bò sốt vang"

Bò lá lốt: A dish of spiced beef rolled in a pepper leaf (lá lốt) and grilled.

Bò lúc lắc (Shaking beef): A dish of beef cut into cubes and marinated, served over greens (usually watercress), and sautéed onions and tomatoes. Eaten with rice.

Bò 7 món (Vietnamese seven courses of Beef): A less popular version is the Cá 7 Món, seven courses of fish.

Chả lụa: A sausage made with ground lean pork and potato starch. Also available fried; known as chả chiên. There are various kinds of chả (sausage), made of ground chicken (chả gà), ground beef (chả bò), fish (chả cá), or tofu (chả chay, or vegetarian sausage).

Gà nướng sả: Grilled chicken with lemon grass(sả). Lemon grass grilled beef and other meats are also popular variations.

Nem nướng: Grilled meatballs, usually made of seasoned pork. Often colored reddish with food coloring and with a distinct taste, grilled on skewers like kebabs. Ingredients in the marinade include fish sauce.

Nem Nguội: A Huế dish and a variation of the Nem nướng meatballs, these also come from Central Vietnam. They are chilled, small and rectangular in shape, and stuffed with vermicelli. The reddish meat is covered with peppers and typically a chili. Very spicy, eaten almost exclusively as a cocktail snack.

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Rice dishes

Cơm chiên Dương Châu: A Chinese fried rice dish, named after the Yangzhou region in China. It is a well-known dish in Vietnam.

Cơm gà rau thơm (chicken and rice with mint): A dish of rice cooked in chicken stock and topped with chicken that has been fried then shredded, and flavoured with mint and other herbs. The rice has a unique texture and taste that the fried mint garnish enhances. Served with a special herb sauce on the side.

Cơm hến: Rice with clams - a popular inexpensive dish in the city of Huế and its vicinity.

Cơm chiên cá mặn     Fried rice with salty fermented fish and chopped snow pea and chicken.

Cá/thịt kho: A traditional family dish. Fish or pork cooked in clay pot and served with sweet and sour soup (canh chua).

Gà xào gừng: Chicken sauteed with ginger and fish sauce.

Bò lúc lắc: Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce.

Rau muốn xào tỏi: Chinese broccoli sauteed with garlic and soy sauce.

Cơm tấm: In general, grilled pork (either ribs or shredded) plus bì (thinly shredded pork mixed with cooked and thinly shredded pork skin plus fried ground rice) over com tam ("broken rice" in Vietnamese) and sweet and sour fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. One can have barbecued beef, pork, or chicken served with the broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake (chả tôm), steamed egg (trứng hấp) and grilled prawns.

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Soups and cháo (congees)

Súp măng cua: Asparagus and crab soup typically served as the first dish at banquets.

Lẩu (Vietnamese hot pot): A spicy variation of the Vietnamese sour soup with assorted vegetables, meats, seafood, and spicy herbs.

Cháo: A variation of congee. There are also a variety of different broths and meats used, including duck, offal, fish, etc. When chicken is used, it is called Cháo gà.

Cháo lòng: Rice porridge with pork intestine, liver, gizzard, heart, and kidney.

Bò kho: Beef stew with carrots and usually served with toasted bread or rice noodles.

Lẩu: Firepot with a combination of fish, chicken, or seafood cooked in chicken broth and mixed vegetables.

Nhúng dấm: Firepot with a combination of sliced rare beef and seafood cooked in sour broth, served with thin rice vermicelli noodles, fresh vegetables, rice spring roll wrapper, and dipping sauce.

Canh chua: Vietnamese sour soup - typically include fish, pineapples, tomatoes, herbs, beansprouts, tamarind, and various kinds of vegetables; when made in style of a hotpot, it is called Lẩu Canh Chua.

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