Vietnamese Ingredients Guide
1. Fish sauce (nuoc mam) A thin brown sauce of fermented anchovies.
2. Kaffir lime leaves Available fresh, frozen, and dried, they add a lemony flavor to broths.
3. Thai chiles Tiny hot red and green peppers used for spice.
4. Dried rice paper (banh trang) Available in various sizes, round or triangular; used for spring and summer rolls.
5. Bean threads (bun tau) Also called cellophane noodles; add texture to soups and fillings.
6. Rice stick noodles (banh pho) Flat, thin noodles made from rice flour and water, available in three widths; the medium is most popular for pho.
7. Rice vermicelli (bun) Thin, brittle, white rice noodles, used in soups and salads, and as an essential side dish.
8. Coconut milk (nuoc dua) Used in sweets and curries, and available canned or frozen.
9. Rice flour (bot gao) Made from long-grain rice; used for making sizzling pancakes.
10. Tamarind (me chua) The pulp of this sour-tasting fruit, sold in soft blocks, must be soaked and strained.
11. Wood ear mushrooms (nam meo) To add texture; when soaked in water, they expand to four times their size.
12. Lemongrass (xa) An aromatic tropical grass. Tough outer leaves are removed, the inner stalk crushed and chopped.
13. Dried lemongrass Shredded and dried, to be reconstituted.
14. Holy basil (rau que) Purple and green, with an intense anise flavor.
CHRISTOPHER HIRSHEIMER
Techniques

Vietnamese Ingredients Guide

1. Fish sauce (nuoc mam) A thin brown sauce of fermented anchovies.
2. Kaffir lime leaves Available fresh, frozen, and dried, they add a lemony flavor to broths.
3. Thai chiles Tiny hot red and green peppers used for spice.
4. Dried rice paper (banh trang) Available in various sizes, round or triangular; used for spring and summer rolls.
5. Bean threads (bun tau) Also called cellophane noodles; add texture to soups and fillings.
6. Rice stick noodles (banh pho) Flat, thin noodles made from rice flour and water, available in three widths; the medium is most popular for pho.
7. Rice vermicelli (bun) Thin, brittle, white rice noodles, used in soups and salads, and as an essential side dish.
8. Coconut milk (nuoc dua) Used in sweets and curries, and available canned or frozen.
9. Rice flour (bot gao) Made from long-grain rice; used for making sizzling pancakes.
10. Tamarind (me chua) The pulp of this sour-tasting fruit, sold in soft blocks, must be soaked and strained.
11. Wood ear mushrooms (nam meo) To add texture; when soaked in water, they expand to four times their size.
12. Lemongrass (xa) An aromatic tropical grass. Tough outer leaves are removed, the inner stalk crushed and chopped.
13. Dried lemongrass Shredded and dried, to be reconstituted.
14. Holy basil (rau que) Purple and green, with an intense anise flavor.

Keep Reading

Toasted Coconut Meringue Pie

Toasted Coconut Meringue Pie

By LINDA MELTON
Tingly Lamb Stir-Fry with Potatoes and Pine Nuts

Tingly Lamb Stir-Fry with Potatoes and Pine Nuts

By LOIS GOH
Fried Shrimp Shells

Fried Shrimp Shells

By HALO PEREZ-GALLARDO
Shacha Lamb Noodles

Stir-Fried Shacha Lamb Noodles

By JESSIE YUCHEN
Lacto Fermented Hot Sauce

Lacto-Fermented Hot Sauce

By ALEX TESTERE
Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

By POOJA BAVISHI
Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

By DANIELLE SPENCER
Ginger Matcha Ice Cream Sandwiches

Ginger Matcha Ice Cream Sandwiches

By HANNAH BAE
Brown Butter Sugar Cookies

Brown Butter Sugar Cookies

By JAVIER ZUNIGA
Techniques

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe