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Vietnamese Foods #2

Based on the descriptions, can you name these Vietnamese foods and drinks?
If you haven’t already, make sure to attempt Vietnamese Foods #1. This quiz is harder than the first
The answers do not necessarily have to be of Vietnamese origin in order to have been developed as Vietnamese cuisine
If you enjoyed this quiz, you can try Vietnamese Foods #3
Quiz by
karajee
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Last updated: April 3, 2026
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First submittedAugust 28, 2024
Times taken52
Average score36.7%
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Description
Answer
Noodle dish from Quảng Nam province, often garnished with rice crackers
Mì Quảng
Sweeter variant of Vietnamese coffee which uses _______ milk
Coconut coffee
Grilled pork and rice noodle dish served with pickled vegetables and sliced chả giò (spring rolls)
Bún thịt nướng
Translucent, chewy tapioca dumplings typically filled with shrimp and pork belly
Bánh bột lọc
Holey pork sausage
Giò/chả lụa
Three colour, layered dessert topped with a coconut sauce
Chè ba màu
Noodle dish of Sino-Cambodian origin with a pork bone broth and versatile meat and seafood toppings
Hủ tiếu
Term for sea snails which are commonly consumed in East and Southeast Asia
Whelks
Popular Indonesian meat skewers served with peanut sauce
Satay
Sticky, green glutinous rice cake filled with sweetened mung bean paste
Bánh cốm
German cabbage often consumed in Vietnamese cuisine in shredded form
Kohlrabi
Coffee which is said to taste like ____ed caramel
Salt coffee
Clear broth that can be flavoured with various combinations of meats, vegetables and seafood; translates to 'soup'
Canh
Sautéed corn street dish
Bắp xào
'Bánh tráng trộn' is a salad that uses strips of this translucent food material
Rice paper
Durian and mung bean mooncake-style pastry
Bánh pía
Description
Answer
Dish of marinated beef and eggs served on a sizzling plate with a dipping bánh mì (baguette)
Bò né
Congealed blood pudding commonly added to noodle broth dishes
Blood cake
Huế snack of shrimp paste grilled on a sugar cane stick
Chạo tôm
Creamy avocado smoothie
Sinh tố bơ
Vine used for its leaves, roots and starch; invasive in the American south
Kudzu
Sweet-sour, raw fermented pork product typically wrapped in leaves
Nem chua
Chinese shredded meat product that is a staple topping on white rice
Meat floss
Rice noodle soup flavoured with thick, fermented shrimp/fish paste; referred to as the 'Vietnamese gumbo'
Bún mắm
Steamed, striped dessert cake which usually has a sweet, mashed filling
Bánh da lợn
Long and salty fried Chinese snack typically enjoyed with phở, cháo (congee) or hot soy milk
Fried doughstick (Quẩy)
Tender fish whose name refers to its resemblance to a snake, and is often prepared in a clay pot
Snakehead
Steamed 'water fern' rice cakes typically topped with mung bean, shrimp, pork skin and scallion oil
Bánh bèo
'Trà chanh Hà Nội', despite translating to 'Hanoi lemon tea', is actually made using this citrus
Lime
Sauce brand known as the number one Vietnamese hot sauce seller
Chin-su
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