33 Different Types Of Vietnamese Veggies

As the name suggests, Vietnamese vegetables are vegetables that come from Vietnam. If you were wondering what vegetables come from this spectacular country, stick around and read through our list!

Below is a list of some of the best vegetables that hail from Vietnam.

Vietnamese Vegetables

Bap Cali (Cabbage) 

Bap Cali (Cabbage) 

Cabbage is a popular Vietnamese vegetable that is usually served in soups. It can be made into salads as well. The cabbage can also be eaten raw when it’s fresh off the vine. Some people find that they love the flavor of bap cali while others don’t like it at all. 

Bap Chuoi (Banana Flower)

Bap Chuoi (Banana Flower)

Banana flower is a Vietnamese vegetable that is used in stir-fries and other dishes. This particular vegetable has an interesting shape, but its taste isn’t bad. Banana flowers have long been known for their ability to cure diarrhea. Bananas contain a lot of potassium, which is good for your body. 

Bắp Cải Trắng (White Cabbage)

Bắp Cải Trắng (White Cabbage)

White cabbage is also popular in Vietnamese cuisine, as it is typically sold whole with a few leaves attached. White cabbage is a very versatile vegetable that goes great in many types of recipes. One dish that uses white cabbage is Pho Bo. 

Cải Xanh (Mustard Greens)

Cải Xanh (Mustard Greens)

Mustard greens are another amazing Vietnamese vegetable that’s often cooked up in stews or stirred into salads. There are several varieties of mustard greens, including khoai chanh and đàn hồng.

Mustard greens are high in vitamin K, which plays a key role when it comes to blood clotting. They help protect against stroke and heart disease. 

Cải Xoan (Kale)

Cải Xoan (Kale)

Kale is a super healthy and popular Vietnamese vegetable that is extremely nutritious. People who eat kale regularly say that they feel better overall. Many people add kale to their meals because of its health benefits. 

Cải Cúc (Crown Daisy) 

Crown Daisy

Crown daisy is used in Vietnamese dishes such as phở, xôi gìa, and banh cuon. It’s a common ingredient in rice dishes, especially those that use beef and pork. Crown daisy is considered a delicacy among Asian cultures. It’s said to be delicious and easy to prepare.

Cải Thìa (Bok Choy) 

Cải Thìa (Bok Choy) 

Bok choy is one of the most popular Chinese vegetables in Vietnamese cuisine. The vegetable is available year round, making it ideal for cooking throughout the year. Bok choy is a member of the brassica family, which includes cauliflower and broccoli. 

Cải Thảo: (Napa Cabbage)

Cải Thảo: (Napa Cabbage)

Napa cabbage is used in Vietnamese cuisine. It adds a nice crunchy texture to any dish. Napa cabbage is commonly paired with meat and seafood. It’s also eaten raw with pickled garlic and lime. 

Chayote (Summer Squash)

Chayote (Summer Squash)

Summer squash is a type of squash that grows during the summer months. In Vietnam, this squash is called chayote. It’s sometimes referred to as “green zucchini.” Chayotes are very versatile vegetables that are eaten fresh or dried. They’re often served alongside meat dishes.

Dua Leo (Cucumber)

Dua Leo (Cucumber)

Vietnamese cuisine uses cucumber quite frequently. However, we haven’t found too many dishes where cucumbers are the main player.

Dua leo is the only kind of cucumber that is widely used in Vietnamese cuisine. This particular variety of cucumber has thin skin and firm flesh. It tastes similar to regular cucumbers.

Giá đỗ (Beansprouts)

Beansprouts

Beansprouts are popular in Vietnam. They’re usually added to stir-fried dishes, such as green papaya salad. Bean sprouts are thought to be beneficial to digestion; thus, many people enjoy them after eating spicy foods or rich meals.

Hủ Lục (Lotus Root)

Hủ Lục (Lotus Root)

The lotus root is a popular and well-known vegetable that is used in various dishes around the region. Lotus roots come from various countries in Asia, including Vietnam. They can vary in size, color, and flavor. 

Măng (Bamboo Shoots)

Măng (Bamboo Shoots)

Bamboo shoots are also popular in Vietnam and are used in dishes such as bánh xèo. Bamboo shoots have a slightly sweet taste, so they go well with savory dishes like chicken soup and other milder meats. They’re also good with rice dishes.

Quả Bầu (Gourd)

Quả Bầu (Gourd)

Gourd is a popular vegetable in Vietnam and is used in different types of dishes. Gourds include jicama, snake gourd, and pumpkin. Pumpkin is an important part of Vietnamese cuisine. 

Rau Can (Water Celery)

Rau Can (Water Celery)

 Water celery is common in Vietnam, but not necessarily considered a favorite by everyone. Its flavor is reminiscent of celery, but more subtle. Water celery is used in a wide range of dishes, including soups like Pho Ga, salads like cơm trộn rau thê, and desserts.

Rau Dang (Prostrate Knotweed)

Rau Dang (Prostrate Knotweed)

Prostrate knotweed is another common herb that is used in Vietnamese cuisine, specifically in soups, noodles, rice dishes, etc. 

Rau Den (Beet Greens)

Rau Den (Beet Greens)

Beet greens are a popular vegetable in Vietnam. Rau den is typically cooked and then shredded into a broth. The broth may be thickened with tapioca starch or mixed with other ingredients before being consumed. 

Sâu Vang (Turnip)

Sâu Vang (Turnip)

Turnip is a traditional ingredient in northern Vietnamese cuisine. It’s most commonly prepared as khoai tép, a dry fermented snack made from turnips. There are several varieties of turnip available in Vietnam, but all are very similar in flavor.

Rau Lang (Sweet Potato Leaves)

Rau Lang (Sweet Potato Leaves)

Sweet potato leaves are used in soups such as phô mì ga tôm. These leaves are popular in Vietnam because they add a pleasant, sweet aroma to dishes. Sweet potato leaves are also added to some noodle dishes. They provide a light sweetness to the dish.

Rau Muống (Water Spinach)

Rau Muống (Water Spinach)

Water spinach is very popular in Vietnamese cuisine. It’s sometimes called “wok weed” because it’s often stir-fried together with vegetables. Water spinach is also known for its high iron content. This makes it useful for those who don’t get enough iron in their diets.

Rau Mồng Tơi (Malabar Spinach)

Rau Mồng Tơi (Malabar Spinach)

Malabar spinach is used in Vietnamese dishes such as bún cháy chay. Although this type of spinach has been introduced to the country recently, it has quickly become one of the most popular vegetables in Vietnam. 

Rau Nga (Swamp Rocket)

Rau Nga (Swamp Rocket)

Swamp rocket is a common leafy vegetable throughout Southeast Asia. In Vietnam, swamp rocket is eaten raw, either alone or in salads, omelets, sandwiches, and even ice cream. It has a peppery flavor.

Rau Ngót (Katuk)

Rau Ngót (Katuk)

Katuk is another popular leafy green vegetable in Vietnam. It’s usually stir-fried with meat and served on top of rice. Katuk is sometimes referred to as “bacon lettuce.” This vegetable tastes like watercress and is a common ingredient in Vietnamese sandwiches. 

Rau Rút: (Water Mimosa)

Rau Rút: (Water Mimosa)

Water mimosa is used in Vietnamese cuisine. It can be found in both fresh and dried forms. Fresh water mimosa is commonly used as a salad ingredient. Dried water mimosa is ground up and used as a spice. 

Rau Sa (Bitterleaf)

Rau Sa (Bitterleaf)

Bitterleaf is a popular herb in Vietnamese cuisine. Its leaves are frequently fried and enjoyed as a side dish. Bitterleaf contains oxalic acid which provides bitterness to dishes, making them less palatable.

Là Là (Bitter Gourd)

Là Là (Bitter Gourd)

Là là is a bitter gourd native to southern Vietnam. It grows well in sandy soils and is cultivated in many parts of the world. In Vietnam, the plant is generally eaten after it has been boiled in salted water. To make it spicy, it is then fried in oil. It’s a fairly mild tasting vegetable.

Rau Đay (Jute Mallow)

Rau Đay (Jute Mallow)

Jute mellow is grown in many regions of Vietnam. Jute mellow has an appealing texture and nutty flavor. It’s traditionally used in soup broths and stews. It is a popular dish in the central region of Vietnam where it’s known by the name “đa ngò”.

Rau đọt Bí (Pumpkin Buds)

Rau đọt Bí (Pumpkin Buds)

 Pumpkin buds are also popular in Vietnam. The stems have a crunchy texture that makes them perfect for eating raw. Pumpkin buds are typically steamed until soft before being consumed.

Sup Lo (Cauliflower)

Sup Lo (Cauliflower)

 Cauliflower is used in Vietnamese cuisine as a substitute for other vegetables. Cauliflower is a member of the cabbage family; therefore, it has a similar appearance and flavor profile. When cooked, cauliflower becomes tender.

Sup Lo Xanh (Broccoli)

Sup Lo Xanh (Broccoli)

Vietnamese cuisine also uses broccoli as a cooking vegetable. Broccoli is available year round in Vietnamese markets and grocery stores. Like cauliflower, it is a member of the brassica family.

However, there are differences between these two vegetables. For example, cauliflower tends to be more bitter than broccoli. 

Tương Đà (Taro)

Tương Đà (Taro)

Taro is a type of tuberous root plant native to Southeast Asia. It looks somewhat like potatoes, but is more spongy and starchy. Taro is used in soups and side dishes.

The leaves and stems are cooked separately from the bulbous root. Although taro is available all year long, it’s at its best when harvested between March and May.

Xà Lách (Lettuce)

Xà Lách (Lettuce)

Lettuce is often used in Vietnam because it is relatively inexpensive. There are several varieties of lettuce including romaine, butterhead, iceberg, etc. These types of lettuce are used to prepare salads or garnish dishes. They’re served in restaurants in the form of wraps or rolls. 

Ngũ Quang Thuyen (Hibiscus Leaves)

Ngũ Quang Thuyen (Hibiscus Leaves)

Ngũ quang thuyn is a type of hibiscus grown in northern Vietnam. Hibiscus flowers are considered a delicacy. They are also used to make drinks and desserts. The leaves are commonly eaten fresh as a snack food. They’re also boiled into a tea.

Final Thoughts

There are a number of great Vietnamese vegetables (and herbs) out there to try out. If you are a fan of Vietnamese food, why not making some with a few of these traditional ingredients? Who knows, maybe you’ll discover something new!

Morgan Daniels

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