Vietnamese Foods #3

Coconut chicken curry which is more comparable to a stew due to its runniness

Beef cubes sauteed with cucumber, lettuce, tomato, red onion, pepper and soy sauce

Name either of the two most commonly used pickled vegetables in bánh mì

Custard dessert topped with a caramel layer whose Vietnamese version incorporates flavours such as condensed milk, coffee or pandan leaf

This Chinese dark soybean sauce is sometimes added to phở, especially in the south

Thick tapioca noodle, crab and shrimp soup dish that often contains quail eggs

Freshly squeezed orange juice typically uses oranges of this skin colour, which are confusingly still very sweet

Tall grass whose shoots are sometimes used in cooking when pickled (e.g. in duck soup)

Coconut milk cake known as honeycomb cake due to its air bubbles. It is typically flavoured with pandan leaf

Southern clear and sour broth flavoured with tamarind, fish, tomatoes and other vegetables and herbs of choice

Fruit commonly enjoyed with chilli salt when unripe across Southeast Asia

Deep-fried sesame balls that can have a sweet or savoury filling; its sweet version is jasmine-scented and filled with mung bean

'Nộm hoa chuối' is a salad made from this edible part of the banana plant

Crispy, savoury bite-sized yellow pancakes

'Cà phê trứng’ is traditional coffee topped with a creamy yellow layer of beaten ___ mixed with sugar or condensed milk

Chilli and lemongrass sauce that is a common marinade or addition to noodle broth dishes

Herb with a more peppery, spicy and citrus flavour than its namesake

Glutinous rice, ginger and sugar pudding

Grilled pork sausages typically flavoured with garlic, shallots and fish sauce

Three letter melon fruit used to colour a special red-orange version of xôi (sticky rice)

Hội An pork and lye water noodle dish served with greens and a small amount of broth

Fried, cube-shaped rice flour cakes served with fried eggs

Herbal green leaf jelly often used to make desserts or a refreshing drink

Steamed egg meatloaf

Divisive broth dish containing this bitter fruit, typically stuffed with a pork mince mixture