Vietnamese cuisine is celebrated for its fresh, vibrant flavors and the harmonious balance of sweet, sour, salty, and spicy elements. At Vị Hanoi, we pride ourselves on using authentic ingredients to create dishes that are true to the traditional recipes of Vietnam. Here’s a closer look at some of the key ingredients we use in our kitchen and how they contribute to the distinctive taste of our dishes.
Fresh Herbs
Aromatics
Spices and Seasonings
Staples
- Rice (Gạo): Rice is a fundamental ingredient in Vietnamese cuisine, used in everything from steamed rice to rice noodles (Bún) and rice paper (Bánh Tráng) for spring rolls.
- Rice Noodles (Bún): These thin, white noodles are used in a variety of dishes, including Pho, Bún Chả, and Gỏi Cuốn. They have a light texture and are often served in soups or cold salads.
- Rice Paper (Bánh Tráng): Used for making fresh and fried spring rolls, rice paper is a versatile ingredient that provides a delicate wrapper for a variety of fillings.
Proteins
Experience Authentic Vietnamese Flavors at Vị Hanoi
At Vị Hanoi, we are committed to using these authentic ingredients to bring the true flavors of Vietnam to your table. Each ingredient is carefully selected to ensure the highest quality and to preserve the traditional tastes that define Vietnamese cuisine.
Whether you’re enjoying a bowl of Pho, a plate of fresh spring rolls, or a delicious Vietnamese dessert, you can be sure that every bite is a celebration of these essential ingredients. Visit us at Vị Hanoi to experience the rich and diverse flavors of Vietnamese cooking.
- Cilantro (Ngò): Often used as a garnish, cilantro adds a bright, citrusy flavor that complements many Vietnamese dishes. It’s a staple in Pho and fresh spring rolls.
- Thai Basil (Húng Quế): With its slightly spicy and anise-like flavor, Thai basil is a common ingredient in soups, stir-fries, and salads. It’s an essential component of Pho and many other dishes.
- Mint (Húng Lủi): Mint leaves provide a refreshing contrast in dishes like Gỏi Cuốn (fresh spring rolls) and various salads. They add a cooling effect and a burst of flavor.
- Lemongrass (Sả): This aromatic herb imparts a subtle citrus flavor to soups, marinades, and stir-fries. It’s a key ingredient in dishes like Bún Bò Huế (spicy beef noodle soup).
- Garlic (Tỏi): Used in nearly every savory dish, garlic adds depth and a pungent aroma. It’s often sautéed to release its flavor before being added to stir-fries, soups, and marinades.
- Shallots (Hành Khô): Smaller and sweeter than onions, shallots are used to add a mild, sweet flavor to sauces, marinades, and stir-fry dishes.
- Ginger (Gừng): Fresh ginger root is commonly used in marinades and stir-fries, offering a spicy, slightly sweet flavor that enhances the overall taste of many dishes.
- Fish Sauce (Nước Mắm): This quintessential Vietnamese seasoning is made from fermented fish and salt. It adds a salty, umami depth to dishes and is a key component in sauces and dressings.
- Soy Sauce (Xì Dầu): Used as a seasoning and marinade ingredient, soy sauce provides a rich, salty flavor. It’s essential in stir-fries and dipping sauces.
- Hoisin Sauce (Tương Đen): This thick, sweet sauce made from soybeans, garlic, and spices is used in Pho and as a dipping sauce for spring rolls and other appetizers.
- Rice Vinegar (Giấm Gạo): With its mild and slightly sweet flavor, rice vinegar is used in dressings, marinades, and pickling.
- Pork (Thịt Heo): A versatile protein, pork is used in many dishes, including Bún Thịt Nướng (grilled pork with noodles) and various stews and stir-fries.
- Beef (Thịt Bò): Beef is prominently featured in Pho Bò (beef noodle soup) and Bò Kho (Vietnamese beef stew), providing a rich and hearty flavor.
- Chicken (Gà): Often used in soups and stir-fries, chicken is a lean protein that absorbs the flavors of marinades and sauces well.
- Seafood (Hải Sản): Vietnam’s coastal geography makes seafood a common ingredient in dishes like Chả Cá (grilled fish) and various seafood soups and salads.