Vietnamese Food Allergy Guide

A fragrant Vietnamese beef noodle soup with a long-simmered broth of beef bones, charred ginger, onion, star anise, and cinnamon, served with rice noodles and thin slices of beef.

A Vietnamese sandwich in a French-influenced baguette filled with pâté, various meats, mayonnaise, pickled vegetables, cucumber, chili, and cilantro.

Fresh rice paper rolls filled with shrimp, pork, rice vermicelli, lettuce, mint, and served with a hoisin-peanut dipping sauce.

A spicy and savory noodle soup from Hue, made with thick round rice noodles in a lemongrass-and-chili beef broth, served with sliced beef, pork knuckle, and congealed blood cake.

A popular Vietnamese street food of broken rice served with grilled pork chop, shredded pork skin, steamed egg meatloaf (chả trứng), and fish sauce dressing.

A cold noodle bowl of rice vermicelli, grilled lemongrass pork, fresh herbs, pickled vegetables, and crushed peanuts, served with nước chấm fish sauce dressing.

Delicate steamed rice rolls filled with seasoned ground pork and wood ear mushrooms, served with fried shallots, chả lụa (pork sausage), and nước chấm.

A sweet and sour Vietnamese soup made with fish or shrimp, tamarind, tomatoes, pineapple, bean sprouts, and rice paddy herb.

A lighter version of phở made with chicken broth, rice noodles, and poached chicken, seasoned with fish sauce and topped with ginger and herbs.

A colorful Vietnamese dessert made with mung bean paste, red beans, pandan jelly, and coconut milk over ice.

Crispy fried Vietnamese spring rolls filled with ground pork, glass noodles, wood ear mushrooms, and vegetables, wrapped in a thin rice paper or wheat wrapper.

A central Vietnamese noodle dish with turmeric-infused wide rice noodles, pork, shrimp, quail eggs, roasted peanuts, and a small amount of rich broth.

A Hanoi specialty of grilled fatty pork patties and sliced pork belly served in a sweet fish sauce broth with fresh rice vermicelli and herbs.

A vegetarian version of phở using a mushroom, ginger, and star anise broth instead of beef, with tofu and vegetables.

A Hội An specialty made with thick chewy noodles (made with local well water and wood ash), char siu-style pork, bean sprouts, greens, and crispy croutons.

The universal Vietnamese dipping sauce made with fish sauce, lime juice, sugar, water, garlic, and chili, served alongside nearly every Vietnamese dish.

A crispy Vietnamese crepe made from rice flour and coconut milk, colored yellow with turmeric, filled with shrimp, pork, bean sprouts, and mushrooms.

A Vietnamese noodle soup with a tomato and fermented crab (mắm cua) broth, topped with crab paste dumplings, tomatoes, and tofu.

Sweet glutinous rice cooked with mung bean, turmeric, and coconut milk, topped with fried shallots.

Small steamed rice flour cakes served in individual dishes, topped with dried shrimp, pork rinds, scallion oil, and fish sauce. A specialty of Hue central Vietnamese cuisine.