Vegetables used in Vietnamese cuisine

Asian basil (rau quế) -This tropical anise-flavored basil, with purple stems and flowers, is available only at Vietnamese and Thai markets. Also known as Thai basil, this herb is exceptionally flavorful. It is a prerequisite for flavoring Pho, a famous beef and noodle soup. Purple basil or regular sweet basil can be used to substitute but the taste will not be the same.




Asian eggplant (cà tím) -Also known as Chinese eggplant, this long, thin, seedless lavender variety has a sweet flavor and no hint of bitterness. Small firm ones are considered the best. Unlike Western eggplant, they do not require peeling, salting or rinsing.




Bamboo shoots (măng) - Bamboo shoots (mang) Bamboo shoots fall into 2 categories: winter and spring. Winter shoots are best ("Ma Ling" or "Companion" brand preferred); they are dug up from the cracked earth before the shoots grow to any great length or size, making them extra-tender and tasty.

Spring shoots are larger and more stringy. In Asian markets, look for bamboo shoots that are kept in large plastic tubs; although they are also processed, they do not have a tinned taste (like the canned ones). Pickled or "sour" bamboo shoots (mang chua) are fresh shoots preserved in brine. They are sold shredded or sliced in vacuum-packed plastic bags. Use for stir-fries and hearty soups.


Banana leaves (lá chuối) - In Vietnam, banana leaves are used to wrap foods for steaming or to enfold food for carrying. The food is served in the leaf, but the leaf is not eaten. It is sold fresh or frozen in 1-pound packages in Latin American and Asian markets. To use, thaw (if the leaves are frozen), then dip the leaves briefly in boiling water to make them pliable. Usually, an overwrapping of foil is necessary to prevent water from seeping into the food. Store unprepared leaves in the freezer. Substitute Ti leaves (available fresh at florists) or foil.

Bean curd/tofu (đậu hũ) -Known in the U.S. as tofu, the pressed bean curd of the soybean has all the essential amino acids, is low in calories and is totally without cholesterol. It is flavorless but blends beautifully with other ingredients.

You can do absolutely anything with bean curd: deep-fry, saute, steam, bake, simmer, broil, or puree. In comes in 3 textures: soft-added to soups or steamed dishes where cooking times is brief; semisoft-used in stir-fries; and firm-for stuffing and deep-frying. If bean curd is not to be used the same day, it should be put in a container with water to cover and then refrigerated. Replace the water each day. Cared for in this way, bean curd will keep for a week or longer. It is abailable in supermarkets or Oriental markets.

Bean sprouts (gía) - Mung bean sprouts, the most widely available variety, can be found almost anywhere. Never use canned bean sprouts; they don't have the crunchy texture that is their main characteristic. You can also grow your own from dried mung beans. They are eaten raw, added to soups or stir-fried. They will keep, covered with water, in the refrigerator for up to 3 days. In preparing fresh bean sprouts, keep in mind that they are mostly water. When stir-frying bean sprouts, do it quickly over very high heat, or they will release water and thin out the sauce.

Bok Choy - Also known as "Chinese cabbage," this is a very mild vegetable, actually a member of the Swiss chard family. It has an elongated shape and very white stems with dark green leaves. Its construction is similar to that of celery.




Carambola (khế) -Also called star fruit, carambola is a deeply ribbed, yellow-green tropical fruit that is ovoid in shape. Sliced, it yields star-shaped pieces that are beautiful for garnishing. Traditionally, the unripe, sour fruit is eaten raw in salads. In seasoning soups, it may replace tamarind.




Chiles (ớt) -Vietnamese cooks use two basic varieties of chiles. First, there's the large, elongated red or green chile, resembling the Italian pickling pepper. It is mildly hot and used sliced or whole, for garnishing. It is available in Asian markets, Caribbean greengrocers and some supermarkets.

The second type is a tiny, fiery hot pepper called "bird" pepper, used for seasoning. Usually, these green and red chiles are mixed in small plastic bags and sold in Vietnames and Thai markets. Refrigerate or freeze, wrapped in a plastic bag. Substitute fresh cayenne peppers or serrano chile pepper, the kind used in Mexican salsas.

Chinese cabbage, flowering (cải xanh)-Distinguished by its yellow flowers and by its firm, small-steammed stalks and crisp green leaves, this variety is considered the best Chinese cabbages and is much prized by Vietnamese cooks. The taste is pleasant and mild and the texture tender but crsip. The stems must be peeled. Substitute Italian broccoli rabe (rapini).

Mustard Greens - (Cải muối dưa) - Also known as mustard greens, this vegetable resembles head lettuce in size and shape but differs in that the leaves wrapping the heart are thick stalks. This variety has a particulary sharp flavor, adding a wonderful clean taste when combined with other ingredients. However, after parboiling, the stalks become tender and succulent and the assertive flavor gets milder. Cut the stems into strips before cooking. Pickle or "sour" mustard greens (cai chua) are the young tender hearts of mustard green cabbage preserved in brine. They are sold vacuum-packed in plastic bags. Use for stir-fries and soups.

Chinese chives (hẹ) - These ling, flat green chives resemble large blades of grass. The flavor is reminiscent of garlic as well as onion. They are a common ingredient of Vietnames Vegetable Platter and Fresh Spring Rolls. They may be used as you would Western chives. Chinese chives are sold by the bunch. Refrigerate, wrapped in a plastic bag, for up to 3 days.

Chinese flowering chives (hoa hẹ) - These are the thin, stiff flowering stems from Chinese chives. They are distinguished by a single, conical bulb at the tip of each stem. Sold fresh by the bunch, the stalks are tender and mild to eat. Select young stems with small, hard, tight flower heads; those with open flowers are considered fibrous and too old to eat. Refrigerate, wrapped in a plastic bag, for up to 3 or 4 days. Cut the flower and stem into 2-inch lenghts and discard the bottom inch or so. Use in soups, salads, stir-fries or wherever an onion flavor is desired.

Chinese kale/broccoli (cải làn)-This vegetable is distinguished from the other cabbages by clusters of white flowers and white haze on the leaves. It has smooth, round stems that are tender, succulent and flavorful. The stems must be peeled. Stir-frying enhances most of the good points of this vegetable. Substutute Western kale.

Daikon (củ cải trắng) -Also known as Oriental white radish, this root is distinguished by its large cylindrical size (similar to a carrot), with smooth skin and whitish color. The flesh is crisp, juicy and mildly pungent and absorbs the flavors of soups and stew. It is also consumed raw in salads or pickled. Substiute white turnip.



Jicama (củ đậu) - Jicama is a brown-skinned root vegetable resembling a turnip. The crisp, delicious white flesh tastes like a cross between a juicy pear, a crunchy water chestnut and a starchy potato. It must be peeled and may be eaten raw in salads or cooked. Jicama is available in Southeast Asian and Caribbean greengrocers as well as many supermarkets.



Lemon grass (xả) - Also called citronella root, lemon grass is an aromatic tropical grass that characterizes Vietnames and Thai cuisine. Only the bulb-like base of the stalk is used to impart a compelling balm-like flavor to food. It isn't always available fresh, so when you find some, but a few bunches. Cut the bulb portion up to the place where the leaves begin to branch, discarding the loose leaves. Freeze, wrapped in a plastic bag. When needed, peel off a layer of the tough outer leaves to disclose a white underlayer; crush lightly before slicing of chopping to release more flavor. Dried lemon grass is lemon grass that has been shredded and dried. Soak in warm water for 1 hour and then chop before adding to recipes.

Lily buds (hoa hiên/kim châm) -Also called "golden needles," these are the buds of a special type of lily (Hemerocallis fulva). The pale gold, 2-3-inch-long dried buds are often used in combination with tree ears and cellophane noodles to add texture to stir-fries, soups and stuffings. Soak them in warm water for 30 minutes, then remove the hard stems before cooking.


Long beans (đậu đũa) - As the name suggests, these beans can measure up to 2 feet in length. They are called "chopstick beans" in Vietnamese. These long beans are the immature pods of dry black-eyed peas. Select thin, dark, firm pods; the smaller the pods, the younger and more tender they are. They are available from Chinese greengrocers or at some Caribbean markets in the autumn. This vegetable is mostly enjoyed for its crunchy texture. Wash and cut into 2-inch lengths. Substitute string beans or tiny French green beans (haricots verts).




Lotus seeds (hạt sen) -These seeds of the lotus plant resemble large, round peanuts. In Vietnam, where very fresh, young lotus seeds are available, they are eaten raw, used in stews, soups (especially in vegetarian cooking) and sweet confections. They also may be mashed into a paste and used as filling for Moon Cakes. Canned and dried lotus seeds are sold in Chinese markets. Canned lotus seeds need no preparation, while the dried ones must be soaked in water overnight and then boiled until tender.


Mung beans, yellow (đậu xanh) -Green mung beans are normally used to grow bean sprouts. Husked, green mung beans become yellow mung beans. Yellow mung beans are often used in preparing starchy dishes and sweets. They are sold in Asian and Indian markets as "peeled split mung beans. "Look for "Cock" or "Summit" brand.

Mushrooms, Chinese black mushroom (nấm hương, nấm đông cô) -These dried mushrooms are sold in 8-ounce packages at Oriental markets. They are expensive but highly esteemed for their distinct, robust flavor and succulent texture. These are different varieties but the best are fah goo (in Chinese): They have thick caps, 1 to 2-inches in diameter, and are light brown in color with prominent white cracks on their suface. Generally, they are very fragrant. Dried mushrooms require soaking. Strain and save the soaking liquid to add flavor to stocks and sauces. Though fresh or dried Japanese shiitake mushrooms are not as flavorful, they may replace Chinese mushrooms.

Mushrooms, straw (nấm rơm) - Attractive umbrella-shaped caps with a yellowish brown color distinguish these milk-flavored mushrooms. They are also know as "paddy straw" mushrooms because they grow on straw and rice husks. Considered a delicacy, they are added to soups and stir-fries. Straw mushrooms are available "peeled," in cans, at most Asian markets and at some supermarkets. Substitute canned button mushrooms.


Mushrooms, tree ears (nấm mèo/mộc nhĩ) -Also called cloud ears or wood ears. The "ear" designation of these black, chip-like fungi refers to their convoluted shape, reminiscent of a human ear. The best reee ear mushrooms are the very tiny, wrinkled and barklike speciments that often are mislabeled as "dried vegetables." When soaked in water, they expand to four or five times their original size and become jelly-like and translucent but stay crisp. They are mainly used to add texture to stir-fries, stuffings and vegetarian dishes.

Sugar cane (mía) - Sugar cane is a tall tropical grass, having a fat, jointed stalk resembling bamboo. It is cultivated widely in Vietnam as a food crop and as a source of sugar. The juicy yellow flesh is spingy and stringy. In Vietnam, the pressed juice from the canes is served as a soft drink in the summer. Mulled with ginger, it becomes a hot beverage for the winter. It is sold fresh at Caribbean greengrocers and Asian markets but is more readily available canned. Fresh sugar can requires peeling.



Tamarind (me chua) - Tamarind is a sour-tasting fruit with shelled pods that contain seeds. It is usually added in liquid form to flavor soups, and this is obtained by soaking and straining the pulp of the pod. The pulp is sold, soft-dried, in 8-ounce bloks. "Erawan" brand is excellent. Store in an airtight container at room temperature; it will keep indefinitely. Substitute lemon juice or vinegar with a tough of sugar.



Taro root (khoai môn) - This oval-shaped tuber is distinguished by its brown, hairy skin with encircling ring. The flesh may vary from white to cream-colored, and is often speckled with purple. It tastes like bland potato with a very smooth, creamy texture. Vietnamese cooks use this starchy root the same way you would potato or sweet potato. Usually, small peeled chunks are steamed and added to a stew or sweet pudding.

Tropical mint (bạc-hà) - Of the numerous Asian mint species, the round-leafed mint, a tropical variety of spearmint, is the one most commonly used by Vietnames cooks. This fragrant herb is an integral part of Vietnamese salads, especially in the traditional Vegetable Platter. Refrigerate, wrapped in a moist paper towel, in a plastic bag.





Water spinach (rau muống) - This aquatic plant may be considered Vietnam's national vegetable. It is not a relative of the Western spinach but is used in much the same way. It thrives in swamps but grows equally well on dry land. It has hollow stems and light green arrowhead-shaped leaves. It is prized by Vietnamese cooks for its outstanding contrast in tewxture between crunchy stems and limp leaves with a mild taste like spinach, when cooked. It is sold by the bunch at Chinese and Vietnamese greengrocers. Soak in water and wash thoroughly before using. To use, cut into 2-inch lengths and discard the stalk's bottom inch or so. It is good for stir-fries and soups. The stalks may be finely shredded, soaked in cold water to curl and then added raw to salads. Substitute regular spinach.