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Vietnamese Foods #2 - Statistics
General Stats
- This quiz has been taken 52 times
- The average score is 11 of 30
Answer Stats
| Description | Answer | % Correct |
|---|---|---|
| Noodle dish from Quảng Nam province, often garnished with rice crackers | Mì Quảng | 70%
|
| Grilled pork and rice noodle dish served with pickled vegetables and sliced chả giò (spring rolls) | Bún thịt nướng | 65%
|
| Clear broth that can be flavoured with various combinations of meats, vegetables and seafood; translates to 'soup' | Canh | 53%
|
| Creamy avocado smoothie | Sinh tố bơ | 50%
|
| 'Bánh tráng trộn' is a salad that uses strips of this translucent food material | Rice paper | 48%
|
| Translucent, chewy tapioca dumplings typically filled with shrimp and pork belly | Bánh bột lọc | 45%
|
| Sauce brand known as the number one Vietnamese hot sauce seller | Chin-su | 45%
|
| Dish of marinated beef and eggs served on a sizzling plate with a dipping bánh mì (baguette) | Bò né | 43%
|
| Three colour, layered dessert topped with a coconut sauce | Chè ba màu | 40%
|
| Long and salty fried Chinese snack typically enjoyed with phở, cháo (congee) or hot soy milk | Fried doughstick (Quẩy) | 40%
|
| Holey pork sausage | Giò/chả lụa | 40%
|
| Noodle dish of Sino-Cambodian origin with a pork bone broth and versatile meat and seafood toppings | Hủ tiếu | 40%
|
| Coffee which is said to taste like ____ed caramel | {Salt} coffee | 40%
|
| Popular Indonesian meat skewers served with peanut sauce | Satay | 40%
|
| Sweeter variant of Vietnamese coffee which uses _______ milk | {Coconut} coffee | 38%
|
| Chinese shredded meat product that is a staple topping on white rice | Meat floss | 38%
|
| Sweet-sour, raw fermented pork product typically wrapped in leaves | Nem chua | 38%
|
| Durian and mung bean mooncake-style pastry | Bánh pía | 35%
|
| 'Trà chanh Hà Nội', despite translating to 'Hanoi lemon tea', is actually made using this citrus | Lime | 35%
|
| Sautéed corn street dish | Bắp xào | 33%
|
| Congealed blood pudding commonly added to noodle broth dishes | Blood cake | 30%
|
| Rice noodle soup flavoured with thick, fermented shrimp/fish paste; referred to as the 'Vietnamese gumbo' | Bún mắm | 30%
|
| Steamed 'water fern' rice cakes typically topped with mung bean, shrimp, pork skin and scallion oil | Bánh bèo | 28%
|
| Steamed, striped dessert cake which usually has a sweet, mashed filling | Bánh da lợn | 23%
|
| Huế snack of shrimp paste grilled on a sugar cane stick | Chạo tôm | 20%
|
| Tender fish whose name refers to its resemblance to a snake, and is often prepared in a clay pot | Snakehead | 18%
|
| Vine used for its leaves, roots and starch; invasive in the American south | Kudzu | 15%
|
| German cabbage often consumed in Vietnamese cuisine in shredded form | Kohlrabi | 13%
|
| Term for sea snails which are commonly consumed in East and Southeast Asia | Whelks | 13%
|
| Sticky, green glutinous rice cake filled with sweetened mung bean paste | Bánh cốm | 10%
|
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