school Vocabulary Guide

Culinary Vocabulary

Comprehensive glossary of Vietnamese culinary terms, cooking methods, ingredients, and kitchen equipment. Essential terminology for understanding and preparing authentic Vietnamese cuisine.

Browse Terms

150+

Total Terms

skillet Cooking Methods

Xao Method

Stir-fried

Chien Method

Fried

Luoc Method

Boiled/steamed

Nuong Method

Grilled

Hap Method

Steamed

Kho Method

Braised/stewed

Nhoi Method

Stuffed

Ap chao Method

Pan-fry then saute

restaurant Proteins and Meats

Thit Protein

Meat (generic)

Ga Protein

Chicken

Ca Protein

Fish

Bo Protein

Beef

Tom Protein

Shrimp

Muc Protein

Squid

Cua Protein

Crab

Ngheu Protein

Clams

grass Herbs and Vegetables

Rau thom Herb

Aromatic herbs

Ngo (rau mui) Herb

Cilantro

Hung que Herb

Thai basil

Rau ram Herb

Vietnamese coriander

Gia do Vegetable

Bean sprouts

Dua chua Condiment

Pickled vegetables

Hanh Vegetable

Onion

Hanh la Vegetable

Green onions

water_drop Sauces and Seasonings

Nuoc mam Sauce

Fish sauce

Nuoc cham Sauce

Dipping sauce

Tuong ot Sauce

Chili sauce

Tuong den Sauce

Dark soy sauce

Dau hao Sauce

Oyster sauce

Muoi Seasoning

Salt

Duong Seasoning

Sugar

Tieu Seasoning

Pepper

kitchen Kitchen Equipment

Noi Equipment

Pot

Chao Equipment

Pan/wok

Xoong Equipment

Saucepan

Noi ap suat Equipment

Pressure cooker

Noi hap Equipment

Steamer

Dua Utensil

Chopsticks

Muong Utensil

Spoons

Bat Tableware

Rice bowls

restaurant_menu Common Dishes

Pho Dish

Vietnamese noodle soup

Banh mi Dish

Vietnamese sandwich

Com Staple

Cooked rice

Bun Staple

Vermicelli noodles

Mi Staple

Egg noodles

Canh Dish

Soup/broth

Chao Dish

Rice porridge/congee

Goi cuon Dish

Fresh spring rolls