103 Dishes

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

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Bánh bèo

A bánh bèo is a vietnamese dish that is originated from huế, a city in central vietnam. the english translation for this dish is water fern cakes. bánh bèo is made from a combination of rice flour and tapioca flour. it is popular street food in vietnam. the ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce. it is usually eaten as a snack but is now considered a dish in restaurants and can be eaten as lunch and dinner.

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Bánh bột lọc

Bánh bột lọc is a small, clear-looking, chewy tapioca dumplings in vietnamese cuisine that can be eaten as appetizers or small snacks. they are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce. it is said to have originated from huế, as the city was once the imperial capital of the nguyễn dynasty and known for having simple, yet sophisticated dishes.

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Bánh cáy

Bánh cáy is a variety of vietnamese bánh (translates loosely as "cake" or "bread") made in the thái bình province of northern vietnam. it is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard. the mixture is roasted and ground, then put into a square box. it resembles the eggs of the con cáy, a small crab in northern vietnam which lives in rivers and rice paddies, from which this bánh derives its name. bánh cáy is traditionally served with tea.

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Bánh chung

Bánh chưng (chữ nôm: 餅蒸) is a traditional vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. its origin is told by the legend of lang liêu, a prince of the last king of the sixth hùng dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the sky. considered an essential element of the family altar on the occasion of tết, the making and eating of bánh chưng during this time is a well-preserved tradition of vietnamese people. beside the tết holiday, bánh chưng is also eaten all year round as vietnamese cuisine.

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Bánh cuốn

Bánh cuốn (vietnamese: [ɓǎjŋ̟ kǔən], rolled sheets) is a vietnamese dish originating from northern vietnam.

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Bánh đúc

Bánh đúc is a vietnamese bánh (cake). there are two main types of bánh đúc, the white northern vietnamese cake and the green southern version.

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Bánh giầy

Bánh giầy (it can also be written as written as bánh dầy or bánh dày) is a vietnamese traditional cake. bánh giầy is a white, flat, and round glutinous rice cake. they are wrapped in cut pieces of banana leaves. they are usually served with a type of vietnamese sausage giò lụa. bánh giầy can be fried to a thin crispy golden crust or be eaten with giò lụa. another variation is called bánh giầy đậu, where ground boiled mung bean (đậu xanh) - salted or sweetened - is stuffed inside. it is very similar to other asian glutinous rice cakes like japanese mochi, korean tteok or chinese lo mai chi.

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Banh hoi

Bánh hỏi (vietnamese: [ɓaɲ hɔːj] is a vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complimentary meat dish. the strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart but is not at all sticky to keep the dish light and suitable for a breakfast treat. also known as question cake or pie.

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Bánh kẹp lá dứa

Coconut pandan waffles

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Bánh khoai

Bánh khoai mì is a vietnamese cake made from grated cassava, sugar, coconut milk, and a small amount of salt.there are two varieties: bánh khoai mì nướng - baked bánh khoai mì hấp - steamed (much less common)a similar cake made from taro is called bánh khoai môn. bánh khoai mì is similar to the cassava cake of the philippines. the filipino dish, however, differs in its top layer, which is traditionally custard, and in its use of milk as an ingredient.

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Bánh khọt

Small savory pancakes, topped with shrimp, mung beans, onions, shrimp flakes

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Bánh lá

Bánh lá (/bǎɲ lǎ/), literally meaning "leaf cake", is a category of bánh, or vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves.

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Bánh phồng tôm

Shrimp flavored crackers

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Bánh rế

Bánh rế is a vietnamese street food made from sweet potatoes. the sweet potato is made into a pancake, deep-fried, then sugared. it is associated with the bình thuận area.

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Bánh tẻ

Bánh tẻ (literally "rice cakes" in vietnamese; also called bánh răng bừa) is a variety of small steamed rice cake in vietnamese cuisine. it is a traditional variety of bánh from the red river delta region of northern vietnam. bánh tẻ are made of rice flour, wrapped with lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly. bánh tẻ is considered one of the most typical dishes of hà tây province, located near hanoi, although it may also be found in other parts of the country. the flavors and ingredients of bánh tẻ vary from region to region.

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Bánh tét

Bánh tét is a vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and pork filling, then boiled. after cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings.

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Bánh ướt thịt nướng

Rolled rice pancake or wrapper filled with grilled pork, vegetables

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Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Chanh muối

Chanh muối is a salted, pickled lime in vietnamese cuisine. its name comes from the vietnamese words chanh (meaning "lime" or "lemon") and muối (meaning "salt"). to make the chanh muối, many limes (often key limes) are packed tightly in salt in a glass container and placed in the sun until they are pickled. during the process, juices are drawn off the limes, which dissolves the salt and produces a pickling liquid which immerses the finished chanh muối.

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Cốm

Cốm, or green rice, is a flattened rice dish in vietnamese cuisine. it is not dyed green, as can be done with pandan, but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened. cốm is a seasonal dish associated with autumn. it can be eaten plain or with coconut shavings. the taste is slightly sweet with a nutty flavor. it is a popular seasonal dessert across vietnam, especially in red river delta cuisine. a traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling. cốm is often offered to worship the ancestors in the mid-autumn festival. the green rice can also be used in a sweet soup, chè cốm. cốm is called com dep among the khmer people.

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Cơm cháy

A thin layer of browned crispy rice at the bottom of the cooking pot

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Cơm tấm

Cơm tấm or com tam (us: ; vietnamese: [kəːm tə̌m]) is a vietnamese dish made from rice with fractured rice grains. tấm refers to the broken rice grains, while cơm refers to cooked rice. although there are varied names like cơm tấm sài gòn (saigon-style broken rice), particularly for saigon, the main ingredients remain the same for most cases.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Fish ball

Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.fish balls are popular in east and southeast asia, where it is eaten as a snack or added to soups or hotpot dishes. they are usually attributed to chinese cuisine and the fish ball industry is largely operated by people of chinese descent.: 286  european versions tend to be less processed, sometimes using milk or potatoes for binding. nordic countries also have their own variation.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Gỏi cá trích

Herring salad

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Gỏi cuốn

Gỏi cuốn or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in vietnamese bánh tráng (commonly known as rice paper or cold roll). unlike other spring roll dishes which are believed to be originated from china, vietnamese gỏi cuốn is the country's creation using rice paper .gỏi cuốn are served fresh while others are served fried, like the vietnamese chả giò. they are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. these rolls are considered to be a very popular appetizer with customers in vietnamese restaurants.

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Hạt dẻ nướng

Roasted chestnuts

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Hột vịt lộn

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

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Món cuốn

Rolled snacks or appetizers such as spring rolls, lettuce wraps

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Nem nướng

Nem nướng (literally "grilled sausage"), is vietnamese grilled pork sausage or grilled meatball, and a popular vietnamese food item, sometimes served as an individual appetizer or snack, or served with rice noodles or rice as a main course. nem nướng is a specialty of khánh hòa province (nha trang).

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Nem rán

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

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Phở cuốn

Fresh rice noodle rolls, similar to spring rolls but uses uncut pho noodles to encase fried beef, herbs, vegetables

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Rousong

Rousong or yuk sung or bak hu (pronounced [ɻôʊsʊ́ŋ]; chinese: 肉鬆; cantonese yale: yuk6 sung1), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from china. rousong is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. it is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. rousong is a very popular food item in chinese, vietnamese (called ruốc in the north and chà bông in the south) and indonesian dining.

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Stuffed chicken wings

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Taro cake

Taro cake (traditional chinese: 芋頭糕; simplified chinese: 芋头糕; pinyin: yùtóu gāo; cantonese yale: wuhtáu gōu) is a cantonese dish made from the vegetable taro. while it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. as a dim sum, it is usually cut into rectangular slices and pan-fried before serving. it is found in hong kong, china, and overseas chinatown restaurants. other ingredients often include pork and chinese black mushroom, or even chinese sausages. it is usually topped with chopped scallions.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Chả lụa

Chả lụa ((saigon: [ca᷉ lûˀə]) or giò lụa (hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.

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Naem

Naem (thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, som moo, naem maw, chin som) is a pork sausage in thai. it is a fermented food that has a sour flavor. it has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. it is a popular southeast asian food, and different regions of southeast asia have various preferred flavors, including variations of sour and spicy. naem is used as an ingredient in various dishes and is also served as a side dish. naem contains 185 kilocalories per 100 grams (3.5 oz) and contains a significant amount of protein, a moderate amount of fat, and minor carbohydrate content. parasites and enteropathogenic bacteria have been found in samples of naem. lactic acid formed during its fermentation inhibits the growth of salmonella. lactobacillus curvatus use in the product has been proven to prevent the growth of pathogenic bacteria in naem. it is sometimes irradiated. the bacterial content in thai sour pork products is regulated.