Top 12 Vietnamese Appetizers

This traditional Vietnamese snack consists of shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried. The dish originates from Huế, Central Vietnam, but it is enjoyed throughout the country. Although it was once reserved for special occasions, this delicious combination is nowadays commonly enjoyed as an appetizer or a light snack. The dish can be enjoyed as a whole, but the shrimp can also be taken off the cane, wrapped in lettuce, and then dipped in the nước chấm sauce. Apart from the dipping sauce, chạo tôm is often accompanied by sliced fresh vegetables and bánh hỏi rice noodles.Expand

Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả giò are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce. Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.Expand

These crispy summer rolls are prepared by wrapping soaked rice paper (bánh tráng) around various ingredients. Although the most common combinations include meat or seafood - usually beef, pork, shrimps, or crab meat, as well as rice vermicelli noodles - the stars of the dish are fresh and aromatic herbs and vegetables such as mint, cilantro, cucumbers, or mushrooms. The rolls are always served at room temperature or well-chilled, and they're usually accompanied by nước chấm (fish sauce), peanut sauce, or hoisin sauce. Interestingly, these Vietnamese rolls were included in the list of the world's 50 best foods by CNN.Expand

Bò lá lốt is a Vietnamese dish consisting of ground beef that is combined with spices and onions before it is wrapped in lolot leaves (occasionally known as wild betel). The rolls are then grilled over charcoal, and they are traditionally served together with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces. It is recommended to enjoy bò lá lốt by wrapping it in rice paper along with side dishes, garnishes, and condiments.Expand

Nem nướng is a traditional Vietnamese grilled sausage originating from Nha Trang. The sausage is usually made with a combination of ground pork fat and meat, garlic, fish sauce, shallots, sugar, black pepper, and often baking soda that's used for puffing up the meat. The meat is formed into patties and balls or placed on skewers before the grilling process. Once done, nem nướng can be served in many ways – with steamed rice and fresh or pickled vegetables; wrapped in rice paper; paired with rice noodles, or in a bánh mì sandwich. The sausage is often accompanied by nước chấm dipping sauce, and it's served as an appetizer or a snack.Expand

Bò tái chanh is a Vietnamese dish inspired by Cambodian and Lao dishes. It's prepared with a combination of thinly sliced beef, onions, lemon or lime juice, garlic, shallots, red pepper, and fresh herbs such as coriander, rice paddy herb, red perilla, and mint. The beef is seasoned with salt, pepper, and chicken stock, then mixed with lemon or lime juice and sugar. The acidity will cook the beef, which is mixed with fried garlic before the dish is assembled. It's usually served on a bed of fresh herbs that's topped with onions, rare beef in lime juice, and garnishes such as red pepper slices, crushed peanuts, and fried shallots. Bò tái chanh is typically served as an appetizer or a salad with fish sauce for dipping and alcoholic beverages on the side.Expand

Bánh tôm is a seafood specialty hailing from Hanoi. The dish consists of julienned sweet potatoes that are divided into small portions and coated in batter. Each potato nest is then topped with a shrimp, and the combination is deep-fried until crispy. The dish is usually enjoyed as an appetizer or a snack, and it is typically accompanied by lettuce or herbs that are supposed to be used as wrappers. Pickled vegetables and nước chấm sauce are also commonly served on the side.Expand

Phở cuốn is a Vietnamese dish that translates to rolled pho. In order to prepare it, sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and cilantro. Once assembled, these rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chili, and vinegar. Phở cuốn can be served as a snack or an appetizer, and it's especially popular in the summer. It is believed that the dish was invented when a street vendor from Hanoi ran out of broth for his pho, but there were still some uncut noodles left in his kitchen, and phở cuốnn was born.Expand

Nem chua is a traditional dish of cured and fermented meat. Although the dish is traditionally made from pork, it can also be made with other types of meat such as beef. In order to prepare it, lean pork is minced, then combined with sliced pork skin, spices, chili peppers, and garlic. The combination is wrapped into banana leaves, then stored for the fermentation process from 3 to 5 days in a cold place. These rolls have a sweet, salty, spicy, and sour flavor, and they're usually served as a snack or an appetizer with raw garlic on top, and fish sauce or chili sauce on the side. They can also be grilled. Nem chua is especially popular for the Lunar New Year celebrations.Expand

Bánh ít is a traditional dish of steamed sticky rice cakes. The cakes are usually made from glutinous rice flour, while the fillings vary depending on the recipe, but pork, steamed mung beans, and shrimps are some of the most common ingredients for the filling. Once prepared, the rice cakes are wrapped in banana leaves, then steamed until tender. Bánh ít is often served as a snack or appetizer with a dipping sauce on the side that's usually based on vinegar or pineapple.Expand