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Vietnamese vegetables form the foundation of Vietnam's vibrant culinary landscape, offering an incredible diversity of flavors, textures, and nutritional benefits that have sustained generations of Vietnamese families. From the ubiquitous water spinach to the exotic bitter melon, these fresh ingredients create the perfect balance of taste, color, and nutrition that makes Vietnamese food so distinctive and healthy.
Vietnamese vegetable culture centers around the principle of eating seasonally and locally, with most families visiting fresh markets daily to select the best produce. Vietnamese cooking emphasizes the harmony between vegetables, herbs, and proteins, creating meals that are both nutritionally balanced and visually appealing. The tropical climate allows for year - round cultivation of most vegetables, ensuring constant availability of fresh ingredients.
The Vietnamese approach to vegetables differs significantly from Western cuisine, treating them as essential components rather than mere side dishes. Fresh herbs and vegetables are commonly served raw alongside cooked dishes, allowing diners to customize flavors and textures according to their preferences. This eating style maximizes nutritional value while creating interactive, communal dining experiences that strengthen family bonds.
Water spinach is Vietnam's most popular vegetable, featuring hollow stems and arrow - shaped leaves that thrive in Vietnam's tropical climate. Known scientifically as Ipomoea aquatica, this semi - aquatic plant grows rapidly in both water and moist soil. The vegetable has a mild, slightly sweet flavor with tender leaves and crunchy stems that provide satisfying textural contrast.
Water spinach is rich in vitamins A, C, and K, along with iron, calcium, and antioxidants. The high fiber content aids digestion while low calories make it ideal for weight management. However, people with joint pain or high blood pressure should consume it in moderation.
Common dishes: The most popular preparation is rau muong xao toi (stir - fried with garlic), canh chua (sour soup), and fresh vegetables with noodle dishes. It's also commonly boiled and served with fish sauce dipping sauce.
Price range: VND 15,000 - 40,000 per kg (USD 0.60 - 1.60)
Fresh water spinach with hollow stems and green leaves (Source: Internet)
Bitter melon is a distinctive warty, oblong vegetable with an intensely bitter taste that's considered an acquired flavor. Despite its challenging taste, it's deeply valued in Vietnamese culture, symbolizing the belief that "hardship has passed" and better times are ahead. The vegetable has a unique bumpy green exterior and white interior with large seeds.
Bitter melon is exceptional for blood sugar regulation, making it valuable for diabetes management. It's rich in vitamin C, folate, and minerals while providing natural compounds that support weight loss and liver health. The cooling properties make it ideal for hot climates.
Common dishes: The most beloved preparation is canh kho qua (bitter melon soup), kho qua don thit (stuffed bitter melon with pork), and kho qua xao trung (stir - fried with eggs). It's traditional Tet holiday food representing overcoming life's challenges.
Price range: VND 35,000 - 60,000 per kg (USD 1.40 - 2.40)
Bumpy green bitter melon with warty skin (Source: Internet)
Bamboo shoots are the young, tender shoots of bamboo plants, prized for their crisp texture and subtle earthy flavor. Available in sweet, sour, and bitter varieties, these seasonal delicacies are particularly abundant in northern mountainous regions. Fresh bamboo shoots have a cream - colored interior with layers that can be peeled away.
Bamboo shoots are extremely low in calories but high in dietary fiber, potassium, and antioxidants. They support weight management and digestive health while providing essential minerals. The high fiber content promotes satiety and healthy gut bacteria.
Common dishes: Popular preparations include mang xao thit (stir - fried with pork), bun mang vit (duck and bamboo shoot vermicelli soup), and pickled bamboo shoots used as Vietnamese - style kimchi. They're essential ingredients in traditional highland cuisine.
Price range: VND 40,000 - 80,000 per kg (USD 1.60 - 3.20)
Fresh bamboo shoots - colored layers partially peeled (Source: Internet)
Malabar spinach features thick, succulent stems and heart - shaped dark green leaves with a slightly slimy texture when cooked. This tropical plant thrives in Vietnam's hot, humid climate and has a mild, slightly sweet flavor. The leaves are tender while stems provide a satisfying crunch.
Malabar spinach is rich in vitamins A, C, and K, plus calcium, iron, and antioxidants. Studies show it can help reduce osteoarthritis symptoms and lower cholesterol levels in diabetics. The high folate content supports pregnancy health and blood formation.
Common dishes: Traditional preparations include canh mong toi (Malabar spinach soup), often combined with crab meat or shrimp. It's also stir - fried with garlic or used in hot pot dishes. The vegetable is particularly popular in southern Vietnam.
Dark green heart - shaped leaves of Malabar spinach in market display (Source: Internet)
Bok choy is a compact vegetable with thick white stems and dark green leaves, featuring a mild, slightly sweet flavor. The stems are crisp and juicy while leaves are tender and cook quickly. This versatile vegetable is shorter than other leafy greens but provides substantial nutrition.
Bok choy is exceptionally rich in vitamins A, C, and K, plus calcium, potassium, and folate. Regular consumption supports bone health, immune function, and eye health. The low calorie content makes it ideal for weight management.
Common dishes: Popular preparations include cai thia xao toi (stir - fried with garlic), canh cai thia (bok choy soup), and as ingredients in hot pot dishes. It's also used in stir - fries with beef or added to noodle soups.
Price range: VND 20,000 - 45,000 per kg (USD 0.80 - 1.80)
Fresh bok choy with white stems and dark green leaves (Source: Internet)
Mustard greens have large, broad leaves about the size of an adult hand with a distinctive spicy, slightly bitter flavor. The leaves are dark green with prominent veins and can have smooth or slightly wrinkled surfaces. They have a more assertive taste than other leafy greens.
Mustard greens are extremely high in vitamins A, C, and K, plus calcium, iron, and antioxidants. They support immune function, bone health, and have anti - inflammatory properties. Traditional medicine values them for warming properties and digestive support.
Common dishes: Essential for wrapping banh xeo (savory pancakes) and banh khot (mini pancakes), mustard greens are also used in canh cai xanh (mustard green soup) and pickled as dua chua. They pair excellently with grilled meats.
Price range: VND 15,000 - 35,000 per kg (USD 0.60 - 1.40)
Large dark green mustard leaves with prominent veins (Source: Internet)
Bean sprouts are young, tender shoots with white stems and small yellow heads, offering a crisp texture and mild, slightly nutty flavor. These fresh sprouts are produced by germinating mung beans under controlled conditions. They're crunchy when raw and remain pleasantly firm when cooked briefly.
Bean sprouts are rich in vitamin C, protein, and fiber while being extremely low in calories. They provide essential amino acids and support digestive health. The high water content helps with hydration and the vitamins support immune function.
Common dishes: Essential ingredients in pho, bun bo hue, and hu tieu, bean sprouts are also used in goi cuon (spring rolls), nom (salads), and banh xeo. They're commonly stir - fried with other vegetables or used as garnishes.
Price range: VND 10,000 - 25,000 per kg (USD 0.40 - 1.00)
White bean sprouts with small yellow heads in clear bowl (Source: Internet)
Lotus root is a unique vegetable with a cream - colored exterior and distinctive holes running through its length, creating beautiful patterns when sliced. It has a crisp, slightly starchy texture and mildly sweet flavor. The root grows underwater and is harvested from lotus ponds.
Lotus root is rich in vitamin C, potassium, and dietary fiber while being low in fat and calories. It supports immune function, heart health, and digestive wellness. The high fiber content promotes satiety and healthy blood sugar levels.
Common dishes: Popular preparations include nom cu sen (lotus root salad), canh cu sen (lotus root soup with pork ribs), and cu sen xao thit bo (stir - fried with beef). It's also used in vegetarian dishes and traditional medicine.
Price range: VND 30,000 - 60,000 per kg (USD 1.20 - 2.40)
Winter melon is a large, round vegetable with pale green skin and white flesh, featuring an extremely mild, slightly sweet flavor. The flesh has a soft, almost spongy texture when cooked and readily absorbs flavors from other ingredients. It can grow to impressive sizes.
Winter melon is very low in calories but high in water content, making it excellent for hydration and weight management. It provides vitamin C, potassium, and fiber while supporting kidney health and digestion. Traditional medicine values its cooling properties.
Common dishes: Common preparations include canh bi dao (winter melon soup), bi dao xao tom (stir - fried with shrimp), and bi dao hap (steamed winter melon). It's frequently used in clear soups and vegetarian dishes.
Price range: VND 15,000 - 30,000 per kg (USD 0.60 - 1.20)
Large pale green winter melon cut to show white flesh inside (Source: Internet)
Crown daisy features distinctive serrated leaves and small yellow flowers, offering a unique bitter - sweet flavor similar to arugula. The leaves are bright green with delicate, feathery edges. Both leaves and tender stems are edible, providing interesting textural variety.
Crown daisy is rich in vitamins A, C, and K, plus iron, calcium, and antioxidants. It supports eye health, immune function, and bone health. Traditional medicine values its cooling properties for treating fever and respiratory issues.
Common dishes: Popular preparations include canh cai cuc (crown daisy soup), used in hot pot dishes, and eaten raw in salads. It's also stir - fried with other vegetables or used as garnish for noodle soups.
Price range: VND 25,000 - 50,000 per kg (USD 1.00 - 2.00)
Serrated green leaves of crown daisy in woven basket (Source: Internet)
Okra is a green, pod - shaped vegetable with a distinctive ridged exterior and slimy interior when cut, containing small white seeds. The pods are typically harvested when young and tender, offering a mild, grassy flavor. The natural mucilage provides thickening properties.
Okra is rich in vitamin C, folate, and fiber while providing antioxidants and minerals. It supports digestive health, blood sugar regulation, and heart health. The high fiber content promotes satiety and healthy gut bacteria.
Common dishes: An essential ingredient in canh chua (sour soup), okra is also used in curry dishes and stir - fries. It's commonly combined with tomatoes and other vegetables in Vietnamese - style ratatouille preparations.
Green ridged okra pods with pointed tips (Source: Internet)
Pennywort is a small, round - leafed herb with kidney - shaped leaves and delicate stems, offering a refreshing, slightly bitter flavor. The leaves are bright green and grow close to the ground. This herb is both a culinary ingredient and medicinal plant.
Pennywort is rich in antioxidants, vitamins, and minerals that support skin health, circulation, and cognitive function. It has anti - inflammatory properties and supports wound healing. Traditional medicine values it for treating anxiety and improving memory.
Common dishes: Commonly used in nuoc rau ma (pennywort juice), salads, and soups. It's also stir - fried with other vegetables or used as garnish. The juice is particularly popular as a health drink.
Small round kidney - shaped leaves of pennywort herb (Source: Internet)
Jicama is a root vegetable with brown skin and crisp, white flesh, offering a mildly sweet, refreshing flavor similar to water chestnuts. The flesh is extremely crunchy and maintains its texture even when cooked. It's shaped like a large turnip.
Jicama is low in calories but high in fiber, vitamin C, and potassium. It supports digestive health, immune function, and hydration. The prebiotic fiber promotes healthy gut bacteria and blood sugar regulation.
Common dishes: Popular in nom su hao (jicama salad), banh mi (as crunchy filling), and pickled preparations. It's also used in stir - fries and as a raw vegetable for dipping sauces.
Price range: VND 20,000 - 40,000 per kg (USD 0.80 - 1.60)
Brown - skinned jicama root cut to show white crisp flesh (Source: Internet)
Opo squash is a long, cylindrical vegetable with light green skin and white flesh, featuring an extremely mild, slightly sweet flavor. The flesh is tender and absorbs flavors well from other ingredients. It belongs to the gourd family and has smooth skin.
Opo squash is very low in calories but provides vitamin C, potassium, and fiber. It supports hydration, digestive health, and weight management. The high water content makes it cooling and refreshing.
Common dishes: Common preparations include canh bau (opo squash soup), bau xao tom (stir - fried with shrimp), and curry dishes. It's also used in vegetarian preparations and braised dishes.
Long cylindrical opo squash with light green skin (Source: Internet)
Sweet potato leaves are heart - shaped, dark green leaves harvested from sweet potato vines, offering a mild, slightly earthy flavor. The leaves are tender with a soft texture and subtle sweetness. Young shoots and leaves are preferred for their tenderness.
Sweet potato leaves are exceptionally rich in vitamins A, C, and K, plus calcium, iron, and antioxidants. They support eye health, immune function, and bone health. The high beta - carotene content provides powerful antioxidant protection.
Common dishes: Popular preparations include rau khoai lang luoc (boiled sweet potato leaves), canh rau khoai lang (sweet potato leaf soup), and stir - fried with garlic. They're also used in hot pot dishes.
Heart - shaped dark green sweet potato leaves on stems (Source: Internet)
Napa cabbage has elongated, pale green leaves with white ribs and a mild, slightly sweet flavor. The leaves are tender and crisp with a delicate texture. This cabbage is more delicate than regular cabbage and cooks quickly.
Napa cabbage is rich in vitamins A, C, and K, plus folate, calcium, and antioxidants. It supports immune function, bone health, and digestive wellness. The low calorie content makes it ideal for weight management.
Common dishes: Essential for kim chi (Vietnamese kimchi), canh cai thao (napa cabbage soup), and hot pot dishes. It's also used in stir - fries and as wrapping for spring rolls.
Pale green elongated napa cabbage with white ribs (Source: Internet)
Chayote is a pear - shaped, light green vegetable with a mild, slightly sweet flavor and crisp texture. The entire plant is edible, including the fruit, leaves, and roots. It has a smooth skin and white flesh with a single large seed.
Chayote is low in calories but rich in vitamin C, fiber, and potassium. It supports heart health, digestive function, and blood sugar regulation. The high water content provides hydration and cooling properties.
Common dishes: Popular preparations include canh su su (chayote soup), su su xao thit (stir - fried with meat), and pickled chayote. The leaves are also stir - fried with garlic as a separate dish.
Light green pear - shaped chayote with smooth skin (Source: Internet)
Amaranth leaves are small, reddish-green leaves with tender stems, offering a mild, slightly earthy flavor with a hint of sweetness. The leaves have a beautiful reddish-purple hue similar to beet greens and provide excellent color contrast in dishes. Both young leaves and tender stems are edible.
Amaranth leaves are exceptionally rich in iron, calcium, and vitamins A, C, and K. They support blood health, bone strength, and immune function. The high protein content makes them valuable for vegetarian diets, while antioxidants provide anti-inflammatory benefits.
Common dishes: Popular preparations include canh rau den (amaranth leaf soup), often cooked with minced pork, and stir-fried with garlic. The leaves are also used in mixed vegetable dishes and traditional herbal remedies for anemia.
Small reddish-green amaranth leaves with tender purple stems (Source: Internet)
Banana flower is a large, purple, cone - shaped flower from banana plants, featuring layers of bracts that can be peeled away to reveal small yellow flowers. The inner core is tender and edible with a slightly bitter, artichoke - like flavor. It requires careful preparation to remove bitterness.
Banana flower is rich in fiber, potassium, and antioxidants while being low in calories. It supports digestive health, heart function, and blood sugar regulation. Traditional medicine values it for treating diabetes and inflammation.
Common dishes: Essential ingredients in nom bap chuoi (banana flower salad), canh bap chuoi (banana flower soup), and curry dishes. It's often combined with pork or seafood in traditional preparations.
Price range: VND 15,000 - 30,000 per piece (USD 0.60 - 1.20)
Large purple cone - shaped banana flower with layered bracts (Source: Internet)
Sauropus is a leafy green vegetable with small, oval leaves and tender stems, offering a mild, slightly sweet flavor. The leaves are bright green and the plant is known for its rapid growth and nutritional density. It's also called sweet leaf or star gooseberry.
Sauropus is extremely rich in protein, vitamins A and C, and minerals. It supports immune function, eye health, and provides essential amino acids. However, it should be consumed in moderation due to certain compounds that may affect calcium absorption.
Common dishes: Popular preparations include canh rau ngot (sauropus soup), often combined with shrimp or pork, and stir - fried preparations. It's valued for its nutritional density and ease of cultivation.
Small oval leaves of sauropus plant with tender green stems (Source: Internet)
Vietnamese vegetables represent the heart and soul of Vietnam's culinary tradition, offering incredible diversity in flavors, textures, and nutritional benefits. From the universally loved water spinach to the challenging but rewarding bitter melon, these 20 vegetables showcase the depth and complexity of Vietnamese cuisine.
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