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.