Common ingredients for Vietnam

These are common ingredients you may see on packaging and menus in Vietnam. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• Bơ (butter)

  Bo

  Often refers to margarine or butter in street food.

• Bột ngọt (monosodium glutamate)

  Bot ngot

  Commonly referred to as MSG or Mì chính.

• Cà rốt (carrot)

  Ca rot

• Chả lụa (pork sausage)

  Cha lua

  Vietnamese pork sausage/pork roll.

• Dầu hào (oyster sauce)

  Dau hao

• Đậu phộng (peanuts)

  Dau phong

• Đường (sugar)

  Duong

• Giấm (vinegar)

  Giam

• Hành lá (scallion)

  Hanh la

• Hành tây (onion)

  Hanh tay

• Hành tím (shallots)

  Hanh tim

• Mắm tôm (shrimp paste)

  Mam tom

  Strongly fermented purple shrimp paste.

• Mỡ heo (pork fat)

  Mo heo

  Rendered pork fat used for frying or flavoring.

• Nước dùng bò (beef broth)

  Nuoc dung bo

• Nước dùng gà (chicken broth)

  Nuoc dung ga

• Nước dùng heo (pork broth)

  Nuoc dung heo

• Nước mắm (fish sauce)

  Nuoc mam

  The fundamental fermented fish condiment.

• Nước tương (soy sauce)

  Nuoc tuong

• Thịt ba chỉ (pork belly)

  Thit ba chi

• Thịt bò (beef)

  Thit bo

• Thịt gà (chicken)

  Thit ga

• Thịt heo (pork)

  Thit heo

• Tỏi (garlic)

  Toi

• Tôm (shrimp)

  Tom

• Trứng (egg)

  Trung