Vietnamese salads are lovely fresh dishes made from raw vegetables, fresh herbs, roasted peanuts and other ingredients such as seafood, meat, pig ear slices,...

There are abundant supplies of snails in Vietnam be in fresh water snail or sea snails. While sea snails are expensive and hard to find, it is too easy to get fresh water snails everywhere in Vietnam.

Vietnamese Spring Rolls include the fillings wrapped by a rice paper; the fillings include translucent noodle, yolk, mushroom slices, wood ear slices...

Squid is the most popular seafood dish in Vietnam, it tastes great and it can be cooked into different amazing dishes.

The wet rice civilization is known to have begun in Vietnam for thousands of years ago and rice has since been the staple food in the Vietnamese diet. In Vietnam to have a meal means mostly to eat rice with something else. Steamed rice is the foundation of the Vietnamese meals.

At Vietnamese families, sticky rice (glutinous rice, Com Nep or Xoi) is often cooked more on formal occasions or cooked to make votive food for spiritual offerings. But sticky rice can be found at restaurants in big cities for people to have breakfast daily. While you can have sticky rice for lunch and dinner but most Vietnamese don’t normally do it. Sticky rice is more nutritious and heavier food than normal rice that quite a few can not eat it that much and can not eat often.

The water spinach for the dish has to be young and fresh. Some people prefer to boil the water spinach before stir-frying it and some prefer not to boil it. In the former case, it is soft and in the latter case it is crisp and fresh. When it is nearly done, the cooker normally sprinkle slices of garlic over it and stir it briefly before serving the dish.

Vermicelli with Fried Tofu (Bun Dau) is particularly popular in Hanoi and northern Vietnam in autumn and winter when the air temperatures are pleasant or cold. Vermicelli is a kind of fresh noodles made from rice of which the threads are small.

Vermicelli with snails (Bun Oc) is more popular in northern Vietnam in all year round. The snails can be small or big ones. The broth is normally cooked to have slight sour flavors. When eating, the diner can freely add more spices like dry chili or chili paste to suit their tastes.