Ingredients and terms used in Vietnamese Cuisine,

Agar-agar (thạch, rau câu) -Agar-agar is a gelatin derived from refrined seaweed. It is available in 2 forms: packages of two 10-inch-long rectangular sticks (kanten in Japanese), or 2 to 4-ounce packages of 14-inch translucent strands that resemble crinkled strips of cellopahne. It is widely used in Southeast Asian cooking for molded jellied sweets, as it sets without refrigeration in temperatures up to 100 F.

To use agar-agar, soak it in warm water for 30 minutes. Squeeze the pieces dry. Add to cold water in a saucepan (as a general rule, 1/2 stick of kanten or 2/3 ounce of agar-agar will thicken 4 cups liquid) and simmer until the agar-agar dissolves completely. Add sugar or other ingredients and heat again just to a boil. Pour into a mold or dish and refrigerate until set.


Alum (hàn the) - For keeping foods crunchy, an important characteristic in Vietnamese cooking. Used in fruit recipes, and wherever that crisp texture is wanted. Found in Oriental groceries, it resembles rock sugar except that it has a clearer color. Just break off as large a piece as you need.



Anchovy sauce (mắm nêm) - A blend of fermented anchovies and salt, this sauce comes bottled and has to be diluted and seasoned to make the traditional Mắm Nêm sauce. It is available in Vietnamese and Thai groceries; the best brand is labeled "Saigon's Mắm Nêm." Store it in the refrigerator after opening. Substitute canned anchovies or anchovy paste, mixed with a little water.







Anise Star - is a gray-brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin and fennel...







Cellophane noodles (mien/bun tau) -Also called bean threads or mung bean vermicelli. Cellophane noodles are not really noodles but rather a vegetable product made from mung bean starch. They are used primarily for their texture in soups and stuffings. Soak in warm water for 30 minutes, then cut into shorter lengths before cooking. If they are to be deep-fried, cook them straight from the package (they will puff dramatically in hot oil), then use as a nest for stir-fries. They are sold in 1-pound or 2-ounce packages in Asian stores and some supermarkets.


Chile paste (tuong ot tuoi) -A fiery hot mixture of mashed fresh red chiles, garlic, salt and soybean oil. Do not confuse this product with Chinese hot bean paste. Look for "Huy Fong" brand. It is used as a table condiment and seasoning for sauces and stir-fries. Substitute mashed fresh chile pepper.






Chile sauce (lak kiu chuong/tuong ot) -Also known as Sriracha hot chile sauce. This bottled, thick, fiery Louisiana-style hot sauce is made from ground fresh chile peppers, garlic, saugar, salt and vinegar. It is used as a table condiment and seasoning in soups and salads. Substitute Sambal oeleck or Tabasco.






Chinese sausage (lạp xưởng) -Chinese sausages may be made from pork, duck liver or beef, but pork is most popular. Thses dried, red, sweet sausages (lop chong in Cantonese) are sold, hung by the strings, in Chinese meat markets or in 1-pound packages in Asian groceries. Blanch before cooking (to make the sausage less fatty). An easy, delicious way to cook this sausage is to place it directly on top of rice as it cooks in pot.


Coconut milk (nước dừa) - Coconut milk is the chief ingredient used in preparing Vietnamese curries and sweets. It is the liquid wrung from grated and soaked coconut meat. The clear and flavorsome juice inside the hard shell is called coconut water; it is mainly used as a soft drink or as a tenderizing agent in stews and fondues. It is much easier to buy canned or frozen coconut milk, available in Asian and Caribbean markets, than to make your own. Do not confuse coconut milk with coconut cream, a heavy, sweetened coconut product often used in Latin-American cooking.



Curry paste (tương cà-ri) - This chile oil-based curry paste is more pungent and spicier than curry powder. It is usually combined with curry powder to give a dish an assertive flavor. The best brands are "Daw Sen" and "Golden Bell," sold at Indian and Chinese groceries.





Dried shrimp (tôm khô) - These are shelled, dried and salted shrimp with a pungent flavor, used in small quantitites to season certain dishes, especially soups and stir-fries (it is not a substitute for fresh shrimp). The larger in size and darker pink in color, the better the quality and the higher the price will be. Soak in warm water for 30 minutes or longer before cooking. Reserve the intensely flavorful soaking liquid; it will give a delightful lift to soups and sauces.

Egg noodles (mì) - In areas with a substantial Asian population, egg noodles are sold dried, in packages, or fresh in the refrigerated sections of Chinses markets. Two basic varieties are used: the long, extra-thin Cantonese-style egg noodle strands called don mein, often swirled into a nest, used for deep-frying, and the broader egg noodles called fu don mein, about 1/4 inch wide and flat, used in soups. Fresh egg noodles are preferable. Do not confuse them with "chow mein noodles." Store in plastic bags in the freezer for months or in the refrigerator for 3 or 4 days.

Fish sauce (nước mắm) - Nuoc mam is like Thai's Nam Pla but stronger. This thin, brownish sauce is obtained by fermenting salted fresh anchovies. It is a prerequisite Vietnamese cuisine. "Squid" and "Ruang Tong" brands are widely available, bottled, in Oriental markets and some supermarkets.

Five-spice powder (húng-lìu) -This fragrant, reddish brown powder is a blend of ground star anise, fennel or anise seed, clove, cinnamon and Sichuan peppercorns. It is used to flavor barbecued meats and stews. If possible, buy it in small amounts as it is very strong and a little goes a long way. It keeps indefinitely in a covered jar.


Citrus Flower essences (nuoc hoa bưởi) -In Vietnam, flower waters and essences are often used to flavor sweet drinks and desserts. Most popular are jasmine, grapefruit and orange-blossom water. They are produced by distilling the fresh petals of these flowers. You may substitute flower essences, but they are more concentrated; use only a few drops. Flower waters and essences are sold in Asian or Indian markets, liquor stores and pharmacies.


Coriander (rau ngò/mùi) -Also known as cilantro or Chinese parsley. The leafy green herb, resembling flat-leafed parsley, is highly scented, with a tart and refreshing taste. It is a prerequiste in Vietnamese cookery; without it, Vietnames food will not be authentic. Refrigerate, warapped in a moist paper towel, in a plastic bag. Like most fresh herbs, coriander should be added to a hot dish at the very end, since heat dissipates the flavor.

Galangal (riêng) - Also know as laos, its Indonesian name, garlangal resembles ginger but has zebra-like markings and pink shoots. If it is unavailable, substitute fresh ginger juice or ground galangal. Dried galangal is used only in soups and stews; soak before using. It is sold in Vietnamese and Thai stores.

Gingeroot (gừng) - Always use fresh ginger when you can; powdered ginger is a very poor substitute. Fresh gingerroot is available in Asian markets. Caribbean greengrocers and in most supermarkets. Select young rhizomes that are sweeter and more tender than older ginger, identified by large hair or fibers protuding from the root. Ginger can be frozen or refrigerated for months. Contrary to popular belief, it is not necessary to peel ginger; the skin contains the vitamins. Ginger is used both its aromatic and chemical effects. It is added to fish, seafood and organ meats, not only to mask or remove objectionable odors, but to lend a subtle piquancy to the dish as well.

Glutinous rice (gạo nếp) - Also called "sweet rice," or "sticky rice." There are 2 types of flutinous rice: the Chinese and Japanese short-grained type and the longer-grained Thai variety, which is favored by the Vietnamese. THis rice has a soft, sticky texture with a slightly sweet flavor when cooked. Stuffed with mung bean paste and fresh bacon, it becomes rice cake (Banh Trung). a New Year's favorite. It is available at Vietnamese and Thai markets. Substitute Japanese moki rice.

Grass jelly (thach-den) -Also known as Xinh-Xao or Liangfen agar jelly in Chinese. Prepared from seaweed and cornstarch, this black jelly tastes and smells faintly of iodine. It is sold in cans at Asian markets. Drain and dice or shred the jelly before adding it to soybean milk or sweet drinks made of simple syrup, coconut milk, crushed ice and a few drops of jasmine water.

Gypsum (thach-cao) - Chemically known as calcined calcium sulfate, gypsum is also called plaster of Paris or plaster stone. This chemical agent has been used by the Chinese as a coagulant for bean curd for over a thousand years. It is sold at Chinese pharmacies.

Hoisin sauce - Hoisin sauce is a sweet, piquant brown paste made from soybeans, red beans, sugar, garlic, vinegar, chile, sesame oil and flour. Vietnamese cooks often mix it with broth, fresh chile pepper and ground peanuts to make a dip. It is also used as a barbecue sauce for meat and poultry. Available in cans or jars, different brands have slightly different flavors; "Koon Chun" is a slightly spicier brand. Refrigerate after opening.

Oyster sauce (dầu hào) -Oyster sauce is a thick, richly flavored, slightly sweet-salty brown sauce made from oyster extract, soy sauce, sugar and vinegar. The flavor of different brands varies considerably; one of the best is "Panda" brand. It is sold bottled in Asian stores and most supermarkets. It is mainly used to season stir-fries.

Peanuts (dau phong) -Peanuts are an important ingredient in Vietnamese cooking. Raw peanuts are preferred because they are usually roasted and ground just before serving to release their intense nutty flavor. Peeled raw peanuts are sold in Asian markets. Peanuts are used for texture and flavor in dipping sauces and as garnish for cooked food.

Pickled shallots (cu kieu chua) -These are the very young, tender bulbs of scallions (spring onions), packed in vinegar, sugar and salt. They are used as a condiment to accompany grilled foods and noodle dishes or added as seasoning to sweet-and-sour dishes. Pickled shallots, sometimes called pickled leeks, are sold in jars or cans in Asian stores. The best quality comes in a jar; look for "Mee Chun, Champion" brand. Drain before using.

Potato starch (bot khoai) - Potato starch is added to meatballs and pates as a binder, yielding a slightly crunchy texture. Potato starch is available in the kosher foods department of supermarkets and in Asian markets.

Pork skin, dried shredded (bi heo kho) - These are sold only in Vietnamese markets. Look for "Viet My" or "Golden Dragon" brand.

Preserved vegetables (tan xai) - Called chong choy in Chinese, this condiment is a mix of cured bits of Chinese cabbage and seasonings. It is sold in small crocks at Chinses markets. Extremely pungent, it is used only in small amounts to add flavor to soups and noodle dishes. As it is quite sandy, be sure to rinse thoroughly before using.

Rice flour (bot gao/bot te) -This is a type of flour made from long-grain rice. Do not confuse it with glutinous rice flour, which is made from sweet rice; the two are not interchangeable. Rice flour is the basis for many rice noodle dishes and sweets. "Erawan" and "Tienley" are two excellent brands. It is sold in 1-pound bags in Asian Markets.

Rice flour, glutinous or sweet (bot nep) - Glutinous or sweet rice flour is made from glutinous rice. It is used to make sweet confections. Look for "Erawan" or "Peacock" brand in Asian markets or for mochiko in Japanese stores.

Rice papers, dried (banh trang) -These round, translucent, brittle sheets are made of rice flour, water and salt and are sold in Asian markets. Their cornstarch patten comes from being dried on bamboo trays. They are essential in preparing the national dish Cha Gio. They come in various sizes of round and triangular shapes. The round papers are used for spring rolls, while the triangular ones are used at the table to wrap grilled foods. Stor, sealed in a plastic bag, in a cupboard. Soften, a sheet at a time, in warm water until flexible and ready to use. There is no substitute. Chinese egg-roll wrappers will not do; they are too thick.

Rice powder, roasted (thinh) - A prerequistie in Vietnames cooking, this traditional flavoring may be bought in Vietnamese groceries or can be easily prepared at home.

Rice sticks (banh pho) - Also called "dried rice sticks." Rice sticks are flat thin noodles made from rice flour and water; they are available dried in 1-pound packages in most Asian markets. There are 3 sizes to choose from: wide, medium and narrow strands. The wide variety is used primarily in stir-fries, although some people like to use it in soups. The medium size is most popular; it is used in the traditional soup pho. in cold or warm noodle salads and stir-fries. The narrow size is more suitable for noodle soups.

Rice vermicelli, thin (bún) - Called Mai fun in Chinese. These thin, brittle, white rice noodles are dried in 8-inch looped skeins. They are packaged in layers and sold in Asian markets. Look for "Double Swallow" or "Mount Elephant" brand. Bun are used in soups and noodle salads and are served cold at the table as an accompaniment to grilled or curried dishes. The best substitute is Japanese alimentary paste noodles or somen.

Rice vermicelli, extra-thin (banh hoi) - As bun above, banh boi is a rice noodle variety as fine as hair, possibly the thinnest of all noodles. They are packed, dried, in 1-pound packages, containing 8 individual portions swirled into a square cake. Look for "Summit" brand. Banh hoi are so thin they need almost no cooking. They are used primarily as an accompaniment to grilled foods.

Rice vinegar (giam gao) -Use rice vinegar instead of white vinegar in numerous recipes of its mild, sweeter taste. Sold in Asian markets and supermarkets, the Japanese varieties "Marukan" and "Chikyu-uma" are excellent.

Rock sugar (duong phen) - Also called "rock candy" or "yellow rock sugar," the name aptly describes this sweetener that looks like a crystallized rock. It is made from white sugar, brown sugar and honey and, therefore, is much sweeter than regular sugar. It is sold in 1-pound bags in Chinese groceries. Store in the refrigerator. Cover the lumps with a cloth, then crush into a powder using a mallet or hammer. It is used to season Vietnamese sausages and meatballs. Substitute white sugar.

Sesame oil (dau me) - The Oriental type of sesame oil is a rich-flavored, amber-colored oil obtained from pressed roasted sesame seeds. A dash or two is added to marinades or at the last moment of cooking to flavor certain dishes. Do not confuse this type of oil with the cold-pressed, unroasted sesame oil sold in health food stores, which is insipid in flavor. Look for "Kadoya" brand. Store in a cool, dark place to prevent rancidity.

Sesame seeds (me) -Sesame seeds are sold hulled or unhulled in Asian markets, health food stores and supermarkets. Hulled white sesame seeds are preferred. A day-to-day ingredient Vietnam, toasted and crushed sesame seeds are used to flavor dipping sauces and marinades or to coat sweets and other foods. After roasting, they lose flavor rapidly, so be sure to toast them as close to serving time as possible.

Shrimp chips (banh phong tom) -Labeled as "prawn crackers" or kroepoek (in Indonesian), these dried, redish pink chips are made from ground shrimp, tapioca starch and egg whites. They are popularly eaten in Vietnam as a snack or as an accompaniment to salads. They are sold in 2 sizes: small and large. Small chips are usually tastier; look for "Pigeon" brand, packed in 8-ounce boxes. Shrimp chips must be deep-fried before serving. As their Vietnamese name indicates (literally, puffed shrimp chips), they swell to triple their size as soon as they hit the hot oil. Store tightly sealed in a plastic bag.

Shrimp sauce (mam tom/mam ruoc) -This very pungent product is made from pounded, salted fermented shrimp. It is grayish pink and sold in bottles or jars at Vietnamese and Chinese grocery stores; "Lee Kum Kee" brand is excellent, but try to obtain "Mam Ruoc Ba Giao Thao," the best Vietnamese product on the market. In Vietnam, shrimp paste is commonly used to flavor soups, salads, dipping sauces, fried rice and dishes containing pork or beef. Do not confuse with Thai dried shrimp paste. Substutute anchovy paste.

Somen (Japanese alimentary paste noodles) -Delicate thin white noodles made from wheat flour, somen resembles the traditional bun (rice vermicelli) of Vietnam in texture and flavor. Even after cooking, somen stays moist at room temperature or refrigerated. It comes in 1-pound boxes with 5 individual bundles tied by a black ribbon.

Soybeans, dried (dau nanh) -Soybeans are the edible dried seeds of the Glycine Soja plant. Used in the production of bean curd (tofu), they are the main ingredients in preparing soybean milk and jellied bean curd. They are sold in Oriental groceries.

Soybean sauce (tương) - Soybean sauce is a traditional light brown sauce prepared from a soybean product in which the ground beans are mixed with water, roasted rice powder and salt. It is sold, bottled, only in Vietnamese groceries. Do not confuse soybean sauce with the saltier, thicker Chinese ground bean paste. Vietnamese vegetarians commonly utilize this sauce. Substitute yellow bean sauce, diluted with a little water.

Soy sauce (xì dầu) -Where soy sauce is required, Japanese "Kikkoman" or "light" soy sauce should be used. It is lighter in color and different in taste and saltiness from regular Chinese soy sauce, which is dark and stains food black.

Star anise (hồi hương) - Star anise is the dried pot of an exotic tree of the Magnoliaceaes family, native to China. Mainly grown in the Lang-Son region (north Vietnam), this bark-like spice has cloves that resemble an eight-pointed star. Not related to aniseed, it yields a stron licorice flavor and is used to enhance soup and stews. When chewed, it sweetens the breath and aids digestion. Sold in Asian markets and spice shops. Substitute anise seed.



Tapioca starch/flour (bột năng)-This is the starch of the cassava root. A very important ingredient in preparing fresh noodle wrappers, it gives them a translucent sheen and chewiness.

Tapioca pearls (bot bing-bang)-These are granules made from the starch of the cassava root. Pearl tapioca is used mainly as a thickener and texture ingredient in certain soups and sweet puddings. It is available in Asian groceries and many supermarkets, packed in 8-ounce bags.




Turmeric (bot nghệ) -Turmeric is the ground powder of a rhizome of the ginger family. Deep yellow in color, this spice is used primarily as a dye. It is sold in the spice section of all supermarkets.

Vietnamese pork sausage, boiled (gio)-This savory sausage is a very important ingredient in Vietnamese cuisine. It is sold, wrapped in banana leaves and aluminum foil, only in Vietnamese groceries. Keep some on hand in your freezer.



Yeast ball (men) - Men is also known as "wine ball," an Oriental dry yeast used in making rice wine. It is sold in Vietnamese and Chinese food stores or pharmacies. Relatively small, this round, grayish ball is usually sold in pairs, wrapped in a tiny plastic bag; ask for it.