Vietnamese cuisine

or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

thumb|Rice cake or thumb|Rice cake thumb|Fresh being pounded

Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called or simply . Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.

an amber-coloured liquid extracted from the fermentation of fish with sea salt

culinary styles of Vietnam

dish of cabbage leaves with a filling

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

species of plant

rice that has been cooked either by steaming or boiling

developing poultry embryo boiled and eaten

form of flour made from finely milled rice

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

thumb|Commercially packaged seitan

Sriracha ( or ; , ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though it may have been based on older Cantonese recipes.

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

species of plant

food, often in combination with meat

type of plant in the Brassica family, source of a leaf vegetable

jelly-like dessert eaten in East Asia

thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat

dried meat product from China

noodles that are made from rice

sprout of the mung bean

work of slaughtering domestic pigs to obtain pig meat (pork)

species of plant

Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee

deep fried banana or plantain

flesh from ducks

thumb|right|200px|Kaempferia galanga thumb|right|200px|Lesser galangal (Alpinia officinarum) thumb|right|300px|Galangal rhizome ready to be prepared for cooking

Indonesian seasoning originally from Java island

species of plant

prawn-flavored cracker

pieces of meat from the ribcage of a pig

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

fragments of rice grains

common name for a variety of Vietnamese dipping sauces

rice paper wrappers used in Vietnamese cuisine

species of plant

species of true bug

cooked ear of pig for human food consumption

type of sweet pudding

egg dish

Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin (the ruleta de barquillero). It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neigh

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

Nigerian Coconut Candy is the Nigerian style Chancacas(colombian coconut candy). It is made with grated/shredded coconuts and granulated sugar.

Indonesian sago cookies

egg dish

generic term which refers to numerous different types of sausages originating from China

wine produced in Vietnam

240px|thumb|Gỏi tai heo (pig ear salad), made with lotus and shrimp puffs, phồng tôm. thumb|Gỏi đu đủ khô bò Nộm or Gỏi (in Southern Vietnam) is the indigenous salad of Vietnamese cuisine. It is to be distinguished from sa lát (from the French for salad), and sa lát Nga ("Russian salad") found in Western style restaurants. thumb|Nộm hoa chuối

type of food

genus of plants

street in Hanoi, Vietnam

carrot pickled in brine, vinegar, or other solution

Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice

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Vietnamese soup