Rice is a staple food in Vietnamese cuisine. It is eaten at almost every meal. Vietnamese typically eat rice with a variety of side dishes, main dishes, soups, and sauces. The combination creates flavorful, balanced, and nutritious meals.
Side Dishes Eaten With Rice
Some common side dishes that Vietnamese eat with rice include:
Vegetables
– Cucumber – Thinly sliced cucumbers add a refreshing crunch.
– Bean sprouts – Bean sprouts are a classic accompaniment to many Vietnamese rice dishes. They are typically quickly stir-fried with garlic.
– Shredded cabbage and carrots – Mixed shredded cabbage and carrots make a simple, tasty side.
– Morning glory (rau muống) – This green leafy vegetable is commonly sauteed with garlic and fish sauce.
Meats and Fish
– Grilled, cured, or roasted pork belly – Vietnamese pork belly is flavorful and fatty, complementing rice well.
– Fried or grilled fish – Vietnamese cooks many fish like tilapia and catfish that pair nicely with rice.
– Fried eggs – Sunny-side up or over-easy fried eggs make rice complete. The runny yolks enrich the rice.
Pickled Vegetables
– Daikon and carrot – These root vegetables are common pickled sides. They provide crunch and tang.
– Napa cabbage – Napa cabbage is pickled into a salt-preserved side dish called dưa muối.
– Green papaya – Shredded green papaya is pickled with carrots, garlic, and chiles.
– Bean sprouts – Bean sprouts are sometimes pickled as a crunchy, sour accompaniment.
Main Dishes Eaten With Rice
Rice is so central to Vietnamese dining that many main dishes are designed specifically to eat with rice. Here are some quintessential Vietnamese main dishes served with rice:
Grilled and Stir-Fried Dishes
– Lemongrass beef (bò lúc lắc) – Beef is marinated in lemongrass, garlic, fish sauce, and black pepper then grilled. It’s served over rice.
– Garlic shrimp – Shrimp is quickly stir-fried with lots of minced garlic. The rice soaks up the garlic-infused oil.
– Caramelized pork chops (thịt heo rim) – Pork chops are braised in a clay pot until caramelized and melt-in-your-mouth tender.
– Stir-fried morning glory – Morning glory is stir-fried with garlic until softened but still crisp.
Braised and Stewed Dishes
– Braised catfish in clay pot (cá kho tộ) – Catfish is braised in a clay pot with caramel sauce until flaky.
– Beef stew (bò kho) – Tender chunks of beef stewed in a tomato-based sauce with carrots and potatoes.
– Chicken braised in coconut juice (gà luộc chắn nước dừa) – Chicken braised until fall-off-the-bone tender in light coconut juice.
Noodle Dishes
– Bun cha – This dish features pork patties and sliced pork belly over vermicelli noodles and herbs, eaten with rice on the side. The fatty pork pairs nicely with rice.
– Crab noodle soup (bún riêu) – A hearty crab and tomato broth with rice noodles, topped with bean sprouts, herbs, and fried tofu.
– Chicken noodle soup (phở gà) – Rice noodles in clear chicken broth with sliced chicken breast and fresh herbs.
Soups Eaten With Rice
Many Vietnamese soups are enjoyed with a bowl of rice on the side. The soup provides the broth while the rice gives body. Here are some Vietnamese soups eaten with rice:
Noodle Soups
– Beef noodle soup (phở bò) – The national dish of Vietnam featuring beef broth, rice noodles, sliced beef, and herbs.
– Chicken rice porridge (cháo gà) – A comforting porridge made from chicken broth and rice. Often served with shredded chicken.
– Crab noodle soup (bún riêu cua) – Crab meat in a tomato and crab broth with rice noodles and tofu.
Vegetable Soups
– Spinach and crab soup (canh cua rau muống) – A light soup with spinach, crab meat, and wood ear mushrooms.
– Vegetable soup (canh rau) – A mix of vegetables like bok choy, carrots, and bamboo shoots in vegetable broth.
– Watercress soup (canh rau ngót) – This soup features the fresh, peppery flavor of watercress.
Sour Soups
– Sour fish soup (canh chua) – A southern Vietnamese specialty with fish, pineapple, tomatoes, and bean sprouts in a tamarind-flavored broth.
– Sour bamboo shoot soup (canh măng chua) – Bamboo shoots in a tart, lemony broth made sour with rice vinegar.
Sauces and Condiments for Rice
Vietnamese meals are rarely eaten without some type of sauce or table condiment to flavor the rice. Here are some staple sauces and condiments:
Table Condiments
– Soy sauce – Used to add saltiness and savoriness.
– Fish sauce – The quintessential Vietnamese sauce made from fermented anchovies. Provides a salty, umami flavor.
– Vinegar with chiles – Rice vinegar mixed with sliced chiles and garlic. Adds acidity.
Herb Plates
– Cilantro, mint, lettuce – Fresh herbs are served together to eat with rice dishes. They balance flavors and add freshness.
– Lime wedges – Limes provide acidity to cut through rich flavors. Lime juice is squeezed over herbs and rice.
Dipping Sauces
– Nuoc cham – The essential all-purpose Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chiles.
– Mam nem – A pungent, fermented anchovy dipping sauce.
– Sweet chili sauce – Vietnamese cooks make their own sweet chili sauce to drizzle over fried and grilled dishes.
Everyday Rice Dishes
For quick everyday meals, Vietnamese often eat simple rice combinations using leftovers and readily available ingredients. Some everyday Vietnamese rice dishes include:
Rice with an Egg
– Rice with over-easy egg topped with soy sauce and sesame oil. The runny yolk enriches the rice.
– Rice porridge (cháo) topped with a fried egg.
Rice with Vegetables
– Rice with stir-fried bok choy seasoned with oyster sauce.
– Rice topped with a fried egg, sliced cucumber, and tomato.
– Rice with sautéed morning glory (rau muống) and garlic.
Rice with Meat or Fish
– Rice topped with leftover grilled lemongrass pork chops.
– Rice with canned sardines fried with onions, fish sauce, and black pepper.
– Rice topped with leftover braised catfish in tomato sauce.
Special Occasion Rice Dishes
For celebrations and special meals, Vietnamese cooks elaborate rice dishes that require more time and preparation. Some special rice dishes served on holidays, weddings, and birthdays include:
Sticky Rice Dishes
– Sticky rice with mung beans (xôi xéo) – Sticky rice coated in mung bean paste and shredded coconut.
– Sticky rice with peanuts (xôi lạc) – Chunky peanut crumble over sticky rice.
– Sticky rice with chicken (xôi gà) – Chicken stewed with mushrooms served over sticky rice.
Rice Crepes
– Banh cuon – Steamed rice crepes stuffed with pork and mushrooms.
– Banh xeo – A crispy rice crepe filled with pork, shrimp, and bean sprouts.
Rice Platters
– Seven courses beef (bò 7 món) – A celebratory platter of seven different beef dishes accompanied by rice.
– Com hen – Clams steamed with rice served with an array of side dishes like fried pork belly and pickled vegetables.
| Dish Type | Sample Dishes |
|---|---|
| Side Dishes | Morning glory, shredded cabbage and carrot, pickled daikon and carrot |
| Main Dishes | Caramelized pork chops, lemongrass beef, chicken braised in coconut juice |
| Soups | Beef noodle soup, spinach and crab soup, sour fish soup |
| Sauces & Condiments | Fish sauce, herb plates, nuoc cham |
| Everyday Dishes | Rice with egg, rice with bok choy, rice with canned fish |
| Special Occasion Dishes | Sticky rice with mung beans, rice crepes, seven courses beef |
How Rice is Cooked
Rice is central to the Vietnamese diet, so it is always cooked to perfection. Here are some tips for cooking Vietnamese rice:
– Use a rice cooker – Rice cookers produce perfect rice with little effort. Most Vietnamese households own one.
– Rinse the rice – Rice is rinsed before cooking to remove excess starch. This produces fluffy grains.
– Use the right water ratio – Use a 1:1 ratio of rice to water. Add a little extra water for softer rice.
– Allow it to rest – After cooking, let the rice rest for 10-15 minutes with the lid on so grains continue to steam.
– Use broth for flavor – Substitute chicken or vegetable broth for some of the cooking water for added flavor.
Rice Outside of Meals
In addition to main meals, rice is used in snacks, desserts, and breakfast in Vietnam:
Snacks and Desserts
– Chè trôi nước – A sweet dessert soup with glutinous rice balls and coconut milk.
– Banh bao – Steamed rice flour buns filled with savory or sweet ingredients like pork or mung beans. Eaten as a snack.
– Xôi – Sticky rice with mix-ins like peanuts or mung bean paste eaten as a snack.
Breakfast
– Cháo – Rice porridge made from chicken or fish broth, often topped with meat and herbs. A common breakfast.
– Bánh canh – Thick rice noodles in broth with chicken or pork. Served for breakfast.
– Bánh cuốn – Steamed rice crepes rolled with meat and herbs. A typical breakfast dish.
Where to Eat Rice Dishes in Vietnam
Travelers in Vietnam can sample authentic, delicious rice dishes at these locations:
Street Food Stalls
– Phở – Beef noodle soup shops serve phở with rice dishes like bò lúc lắc (lemongrass beef).
– Bánh mì – These sandwich shops sell banh mi with sides like rice plates topped with pork.
– Local markets – Markets have food stalls cooking regional specialties served with rice.
Homestays
– Farmstay experiences – Stay with farmers who cook family rice recipes passed down generations.
– Home cooking classes – Take a class from a home cook to learn to make everyday Vietnamese rice dishes.
Restaurants
– Nha Hang Ngon – A restaurant in Ho Chi Minh City serving Vietnam’s best regional cuisine with rice.
– Highway 4 – This restaurant chain offers northern Vietnamese dishes like seven courses beef with rice.
– Com Nieu Saigon – Specializes in com hen rice platters topped with seafood and pork.
Conclusion
Rice is eaten with just about every meal in Vietnam. Side dishes, mains, soups, sauces, and snacks all complement rice’s mild flavor and absorbent texture. From street food favorites like phở to celebratory platters like com hen, Vietnamese rice dishes reflect the country’s culture, creativity, andLOCAL_EXPERTISE love of food. Travelers in Vietnam should be sure to sample as many of these tasty rice combinations as possible!