Vietnamese Culinary Glossary

This glossary defines essential Vietnamese culinary terms, ingredients, and techniques necessary for understanding and practicing authentic Vietnamese cooking.

Core Ingredients

Fish Sauce: Fermented anchovy sauce providing salty umami foundation to Vietnamese cuisine.

Rice Paper: Dried rice sheets rehydrated for wrapping spring rolls and salads.

Rice Noodles: Various widths of rice-based pasta used throughout Vietnamese cuisine.

Fresh Herbs

Thai Basil: Anise-flavored basil essential for pho and stir-fries.

Vietnamese Coriander: Peppery, citrus herb with unique flavor profile.

Perilla: Mint-cumin flavored leaf used in salads and wraps.

Cooking Methods

Kho: Clay pot braising technique creating caramelized, tender dishes.

Xao: Stir-frying over high heat with minimal oil.

Luoc: Boiling, typically for fresh greens or poultry.

Regional Terms

Bac: Northern Vietnamese cuisine, subtle and refined.

Trung: Central Vietnamese cuisine, spicy and elaborate.

Nam: Southern Vietnamese cuisine, sweet and abundant herbs.