Vietnamese Bánh Mì

The journey to Vietnamese foods through Bánh Mì

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Kimchi

Paneer

Basmati rice

Jasmine rice

Bok choy

Baby bok choy

Gochujang

Miso paste

Matcha powder

Fish sauce

Oyster sauce

Hoisin sauce

Red curry paste

Green curry paste

Yellow curry paste

Massaman curry paste

Garam masala

Sesame oil

Curry leaves

Ghee

Tamarind paste

Shaoxing wine

Mirin

Dark soy sauce

Soy sauce

Rice vinegar

Jackfruit

Nori seaweed

Udon noodles

Soba noodles

Rice vermicelli

Spring roll wrappers

Rice paper

Silken tofu

Tofu

Tofu (all varieties)

Saffron

Panko breadcrumbs

Bitter melon

Lychee

Durian

Lemongrass

Kaffir lime leaves

Galangal

Gochugaru

Chili crisp

Chili oil

Thai basil

Holy basil

Mochi

Sambal oelek

Ponzu sauce

Kecap manis

Agar agar

Doenjang

Shrimp paste

Tamari

Black bean sauce

Black vinegar

Doubanjiang

Dried shiitake mushrooms

Enoki mushrooms

King oyster mushroom

Wood ear mushrooms

Kombu

Bonito flakes

Pickled ginger

Wasabi paste

Chinese five spice

Five-spice powder

Shirataki noodles

Thai bird chili

Bamboo shoots

Daikon radish

Napa cabbage

Taro root

Fresh herbs

Fresh mushrooms

Dried mushrooms

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