Vietnamese Food Quiz

A fragrant beef noodle soup simmered for hours with warm spices.

The broth's signature aroma comes from charring onion and ginger before simmering.

A crusty baguette sandwich layered with pork, pickled vegetables, and herbs.

The baguette reflects French colonial influence, reworked entirely with Vietnamese fillings.

Grilled pork patties served over rice noodles with a tangy dipping sauce.

It became internationally known after being featured in a well-publicized 2016 meal in Hanoi.

A spicy, lemongrass-scented beef noodle soup from the city of Hue.

Unlike pho, this soup traditionally includes thicker round rice noodles.

Fresh rice paper rolls packed with shrimp, herbs, and rice noodles.

These are often called 'salad rolls' in English to distinguish them from fried spring rolls.

Crisp fried spring rolls filled with pork and vegetables.

Rice paper wrappers, rather than wheat wrappers, give chả giò its distinctive light crunch.

A crispy, turmeric-yellow savory crepe folded around shrimp and pork.

The name translates to 'sizzling cake,' after the sound the batter makes hitting the hot pan.

Broken rice served with a grilled pork chop and a fried egg.

The dish originated as a way to use broken rice grains once considered unsellable.

Turmeric-tinted noodles served in just a small amount of richly flavored broth.

Unlike pho, Mì Quảng is meant to be eaten with very little broth, almost like a noodle salad.

Steamed, silky rice flour rolls filled with minced pork and mushroom.

The batter is steamed in a thin sheet over a cloth-covered pot before being filled and rolled.

Fish braised in a clay pot with a deep caramel-and-fish-sauce glaze.

Cooking in a clay pot ('tộ') helps the sauce reduce slowly into a thick, glossy coating.

Pork belly and eggs braised in a sweet coconut-caramel sauce.

It's a common dish during Tet, the Vietnamese Lunar New Year.

A sweet-and-sour fish soup brightened with tamarind and pineapple.

Bean sprouts, okra, and elephant ear stem are common vegetables added to the soup.

A warmly spiced beef stew, often eaten with crusty bread.

Star anise and lemongrass give bò kho a flavor profile close to that of pho.

A bright shredded chicken and cabbage salad dressed with herbs and lime.

Vietnamese coriander and mint are typical herbs tossed through this salad.

Steamed sticky rice, eaten plain or dressed up with savory toppings.

Xôi is a common breakfast food sold from baskets by street vendors across Vietnam.

Strong drip coffee mixed with sweetened condensed milk over ice.

Condensed milk became common because fresh milk was historically hard to keep in Vietnam's climate.

A tomato-based noodle soup built on a rustic crab paste.

Freshwater field crabs are traditionally pounded whole, shell and all, to make the paste.

Grilled pork sausage skewers, often wrapped fresh in rice paper with herbs.

The pork is finely pounded with a sticky texture before being shaped onto skewers.

Fresh sugarcane juice pressed to order from roadside carts.

The juice is traditionally extracted using a hand-cranked or motorized roller press.