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Canh chua đậu hũ - made with tofu; Canh chua măng - made with pickled bamboo shoots; Canh cải chua - made with pickled mustard greens
Xôi lạc (northern Vietnamese name ; called xôi đậu phộng in southern Vietnam) - made with peanuts [46] Xôi lạp xưởng or xôi lạp xường – served with Chinese sausage, meat floss and boiled quail egg; Xôi pate – served with pâté and ham; Xôi sắn or xôi khoai mì – cooked with cassava; Xôi thập cẩm – subgum xôi
Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer" [1]) is a traditional Vietnamese cooking technique [2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper ...
In Vietnam, tofu pronounced đậu phụ and đậu hũ is a variety of soft tofu made and carried around in an earthenware jar. Another popular dish with tofu is bún đậu mắm tôm, which is a dish with rice noodles served with tofu and shrimp paste.