FermenteaWhere food goes to change

Vietnam

Recipes by the places recorded in their sources.

Vietnam

11 recipes

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Whole small ivory Vietnamese eggplants submerged in clear brine with garlic and galingale flower buds in a glass jar on a warm ivory surface.

Cà muối

Vietnamese salted and fermented small eggplant, dried on the day of purchase, then held submerged in warm salty water with garlic and galingale flower for a week or longer.

Vietnam
Vegetables
Photograph of Mắm nêm fermented anchovy base.
High risk

Mắm nêm fermented anchovy base

A documentary account of mắm nêm, a pungent Vietnamese fermented fish condiment and dip base. The cited cookbook describes a method, but omits essential process details; this page does not provide a home fermentation recipe.

Central Vietnam
Fish and seafood
Photograph of Tương Bần.

Tương Bần

Tương Bần is a thick, sweet and salty northern Vietnamese soybean sauce made from soybean and sticky rice at Bần Yên Nhân in Hưng Yên, matured in ceramic jars for months.

Bần Yên Nhân, Mỹ Hào, Hưng Yên
Condiments
Six small Vietnamese bánh mì baguettes with golden scored crusts on a perforated tray, one opened to show its airy crumb.

Vietnamese bánh mì bread

Six light baguettes with a thin crust and airy crumb, made from a Vietnamese home formula with bread flour, yeast, egg and butter.

Vietnam
· Grains and starches
A clear bowl of light amber nước chấm with minced garlic and red chilli, with lime halves beside it.

Fish-sauce-based nuoc cham

Nuoc cham is a Vietnamese fish-sauce dipping sauce. This untested development ratio starts with water, lime and sugar, then adds fish sauce, garlic and chilli.

Vietnam
· Condiments
Smooth orange-red Vietnamese tương ớt chilli and tomato sauce in a small white bowl.

Tuong ot (Vietnamese chilli sauce)

This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.

Vietnam · Modern method
· Condiments
Golden, puffed sesame-coated bánh tiêu arranged on a white plate, one opened to show its airy interior.

Bánh tiêu

Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.

Vietnam · Modern adaptation
· Grains and starches
Soft white Vietnamese banh bao buns in a bamboo steamer, one cut open to show pork, sausage, mushroom and quail egg filling
Elevated risk

Bánh bao

Vietnamese steamed wheat buns wrapped around seasoned pork, mushrooms, Chinese sausage and hard-boiled quail eggs. This from-scratch version uses yeast and self-rising flour.

Vietnam
· Grains and starches
Clear golden-amber Vietnamese fish sauce in a plain white ceramic bowl on a warm ivory background.
High risk

Fish sauce

Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.

Phú Quốc
· Fish and seafood
Thick, glossy dark hoisin sauce in a small ceramic bowl with a spoon.

Hoisin sauce

A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.

China · Modern method
· Condiments
Photograph of Smoke-dried mushrooms over a hearth.
Elevated risk

Smoke-dried mushrooms over a hearth

Hearth-dried mushrooms are dried on shelves above a cooking fire, so heat and smoke reach them. Tanzanian records describe the method; a Vietnamese study tested smoke-dried shiitake for fuel-dependent contaminants.

Tanzania