Vietnamese cuisine is renowned for its fresh and vibrant flavors, and its vegetables play a significant role in creating these delicious dishes. From soups to stir-fries, Vietnamese cooking often features a variety of vegetables that are both nutritious and flavorful. In this blog, we’ll explore the 10 most popular vegetables in Vietnam and provide an insight into their uses and benefits.
Beansprouts (Gia do)
Beansprouts are another popular vegetable in Vietnam, often used in stir-fries, soups, and salads. They have a crunchy texture and a mild flavor, making them a perfect addition to a variety of dishes. Beansprouts are also a common ingredient in Vietnamese noodle dishes, such as pho and bun bo hue. In addition, it is also a key ingredient in Canh chua, a sour soup dish with a combination with other vegetables, tomatoes and tofu.
Beansprouts are an essential ingredient in the Vietnamese dishes
This Vietnamese vegetable is not only delicious but also extremely nutritious. It is an excellent source of vitamins and protein, yet low in calories. Moreover, the benefits of this bean are linked to many health benefits, such as increased longevity, reduced stress-related anxiety, and improvements in conditions related to genital deformities, vision, and the immune system.
Water spinach (Rau Muong)
Also known as morning glory, water spinach is the most common vegetable in Vietnam as the tropical climate creates favorable conditions for its growth and the veggie does not require much care.
Its thick stalks and tender leaves lend themselves to become an integral ingredient in some Vietnamese most polular food such as sautéed with garlic, soups, and braised dishes. The simplest way to prepare this vegetable is to boil it until cooked and serve it with fish sauce. Additionally, the boiling water can be used with lemon juice to make a refreshing soup. In the south, morning glory is often chopped into thin chips and eaten raw as salad or served with many kinds of noodles.
Bamboo shoots (Mang)
The young, tender shoots of bamboo are prized in Vietnamese cooking for their distinctive, earthy flavor and crisp, juicy texture. While fresh bamboo shoots are commonly used in some kinds of soups in Vietnam, its fermented state is preferred to be eaten with a lot of dishes as a kind of Vietnamese Kimchi. Bamboo shoots are a great source of fiber, vitamins, and minerals, and are a popular ingredient in Vietnamese vegetarian dishes.
Bamboo shoots pickles referred as a kind of Vietnamese Kimchi
In addition, bamboo shoots are also a ubiquitous sight in the mountainous regions of northern Vietnam, such as Ha Giang and Lao Cai provinces. Local residents in these highland areas frequently sell bamboo shoots by the roadside or at markets, highlighting their status as a signature ingredient and an integral part of the cuisine and culture of the Vietnamese highlands.
Kohlrabi (Su Hao)
Kohlrabi, a veggie of the cabbage family, is a popular vegetable in Vietnam, particularly in the central and northern regions. It is said that should you be keen on broccoli stalks, you would definitely like kohlrabi. It tastes sweet and super crunchy.While hot kohlrabi soups with pork bone or chicken are bound to warm your belly in the winter, boiled kohlrabi is likely to bring you a cool feeling in the summer, not mention to fermented kohlrabi with the crunchy flavor remained.
With its low fat and cholesterol content, this vegetable is an excellent choice for those with heart and circulatory issues, providing many health benefits.
Chayote (Su su)
Chayote is a type of squash that is popular in Vietnam, often used in stir-fries and soups. It has a crunchy texture and a mild, slightly sweet flavor. Chayote is a good source of fiber, vitamins, and minerals, and it is also low in calories.
Fresh Chayote
Chayote can be eaten raw or cooked, and pairs well with seafood, meat, and other vegetables. A popular Vietnamese dish is stuffed chayote, where chayote is stuffed with minced meat and various spices.
Cabbage (Bap Cai)
Cabbage is one of the indispensable veggies that Vietnamese housewives take to their top list of ingredients in the cold season. It is a round vegetable with large green or white leaves. It is common knowledge that cabbage is a good source of vitamins and disease preventative properties. Cabbage looks like lettuce but the flavor is subtly different. Its gently sweet taste could certainly charm vegetarian lovers.
Whether you prefer to boil, sauté, or use it in a hot pot, this cabbage can be enjoyed in a variety of dishes. If you have the chance to travel to Vietnam, be sure to try some delicious dishes made with these vegetables. From soups with ground meat to sautéed cabbage, boiled cabbage, steamed cabbage with broccoli, and kimchi, there are plenty of ways to experience the many benefits of Vietnamese cabbage.
Bitter Melon (Muop Dang- Kho Qua)
Through the name, we could certainly imagine how it tastes. However, the rough surface and the bitter flavor are unable to prevent Vietnamese from enjoying this veggie.
Vietnamese Pork Stuffed Bitter Melon Soup
Chopped bitter melon is often stir-fried with eggs, but the most favorite dish could be bitter melon soup, an integral part of the menu for the summer in the south. This specialty is taken into Tet holiday menu as it is a Vietnamese firm belief that sadness will pass and the happiness will come over after bitterness has been eaten.
Ceylon spinach (Rau Mung Toi)
Ceylon spinach is a type of spinach that is popular in Vietnam. It has a tender, slightly crunchy texture and a mild, slightly sweet flavor. Studies have shown that consuming Malabar spinach can help reduce the symptoms of arthritis and lower cholesterol levels in people with diabetes.
The perfect combination of the veggie with crab meat, jute, and luffa creates a mouth-watering soup, a cool dish for hot days in the summer. Besides, ceylon spinach stir-fried with garlic is getting more and more popular in Vietnamese cuisine.
Centella Asiatica (Rau Ma)
Also known as “pennywort”, Centella Asiatica is a leafy green that is highly prized vegetables in Vietnamese cuisine for its medicinal properties and unique, earthy flavor. This delicate, creeping herb is celebrated for its medicinal properties and is often used in traditional herbal remedies. In the kitchen, it is prized for its refreshing, slightly bitter taste, incorporated into salads, stir-fires, and even beverages.
Centella Asiatica juice is a popular drink in Vietnam
Centella Asiatica is also used in traditional Vietnamese medicine to treat a variety of illnesses. It is believed to have antioxidant properties and is often used to treat skin conditions, fevers, and digestive issues. Additionally, it helps calming effect on the nervous system and can be used to help reduce stress and anxiety.
Banana Flower (Bap Chuoi)
Banana flowers, or ‘Bap Chuoi’ in Vietnamese, are a treasured ingredient in Vietnamese cuisine. The purple, artichoke-like flower of the banana plant is a versatile ingredient in Vietnamese cooking. With their nutritious value and distinctive flavor, they’re a popular choice for rustic dishes. Rich in fiber and antioxidants, banana flowers are believed to aid in diabetes treatment and reduce inflammation. It is commonly used in salad and soups, often in combination with pork or seafood.
Vietnamese vegetable salad with banana flower
In Vietnamese cuisine, banana flowers are often combined with other fresh vegetables to create a light salad. A popular Vietnamese vegetable salad recipe is a combination of thinly sliced banana flower, cabbage, carrots, and onions, dressed in a flavorful sauce made with fish sauce, lime juice, sugar, minced garlic, and sliced chilies.
These 10 popular vegetables are just a small glimpse into the rich and diverse world of Vietnamese produce. Each of these ingredients plays a vital role in shaping the depth and complexity of Vietnamese culinary traditions. Exploring these vegetables is a delicious way to immerse yourself in the country’s vibrant food culture when traveling to Vietnam.
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