om

om cá

om chuối

nồi om


ram

sườn ram

(cooking) to sauté then braise with added water or coconut water


ám

(cooking) a dish of whole poached fish served with vegetables and dipping fish sauce


tiêu

(cooking) several plants – of the genus Xanthoxylum and the family Piperaceae – which are used as spices; pepper (excluding chilli pepper)


thập cẩm

[tʰəp̚˧˨ʔ kəm˧˩]

[tʰəp̚˨˩ʔ kəm˧˨]

[tʰəp̚˨˩˨ kəm˨˩˦]

LL-Q9199 (vie)-Penn Zero MSSJ-thập cẩm.wav

Sino-Vietnamese word from 什錦, composed of 什 (“ten”) and 錦 (“brocade”) but metaphorically thập cẩm means 'numerous and varied'.


bánh

vi-noun

(classifier chiếc, tấm, ổ) bánh • (𥹘, 𩛄, 餅)

chiếc (classifier)
tấm (classifier)
ổ (classifier)
𥹘 (CJK)
𩛄 (CJK)
餅 (CJK)

→ Khmer: បាញ់ (bañ)

Non-Sino-Vietnamese reading of Chinese 餅 (“flour-based food”, SV: bính). Cognate with Muong pẻng, Thai แป้ง (bpɛ̂ɛng), Lao ແປ້ງ (pǣng).
A folk etymology claims that bánh is a corruption of French pain. http://www.huffingtonpost.fr/2013/04/18/banh-mi--le-sandwich-viet_n_3110030.html However, this is clearly false as the word is attested in early Vietnamese texts such as Cư trần lạc đạo phú (居塵樂道賦, 13th century) and Phật thuyết đại báo phụ mẫu ân trọng kinh (佛說大報父母恩重經, 12th century), which were published long before French contact with Vietnam.

der

SV: <i class="Latn mention" lang="vi">bính</i>

vi-etym-sino

bánh phở

(cooking) certain types of noodles in their raw forms


cháy

Inherited from Proto-Vietic *k-carʔ (“fire, conflagration”). Cognate with Muong chẳl, Bo kacarʔ, Arem calʔ.


đánh

head

đánh • (打, 𢱏)

vi-verb

đánh • (打, 𢱏)

Audio (Hà Nội)

Non-Sino-Vietnamese reading of Chinese 打 (SV: đả). Cognate with Muong Bi tẻnh, tảnh. Borrowed from a form with velar coda.

der

SV: <i class="Latn mention" lang="vi">đả</i>

vi-etym-sino

(cooking) to mix some combination of food up


hấp

hấp bánh bao


nấu

head

𤒛, 𤍇, 耨, 𤋷, 惱, 搙

vi-verb

𤒛, 𤍇, 耨, 𤋷, 惱, 搙

𤒛 (CJK)
𤍇 (CJK)
耨 (CJK)
𤋷 (CJK)
惱 (CJK)
搙 (CJK)

From Proto-Vietic *ɗoːʔ. Cognate with Tho [Cuối Chăm] dɔː³.

nấu cơm


luộc

From a Tai language; compare Proto-Tai *luəkᴰ (“to scald”) (whence Thai ลวก (lûuak)). Compare also Cantonese 淥 /渌 (luk6, “to boil; to scald”), which represents a Tai substrate.

cog

Lão chỉ mặc độc chiếc quần đùi: da mặt, da lưng đỏ như cua luộc.

1957, Đoàn Giỏi, chapter 2, in Đất rừng phương Nam, Kim Đồng:

He only wore his shorts; the skin on his face and back was red as boiled crab.


chè sâm bổ lượng

[t͡ɕɛ˨˩ səm˧˧ ʔɓo˧˩ lɨəŋ˧˨ʔ]

[t͡ɕɛ˦˩ ʂəm˧˧ ʔɓow˧˨ lɨəŋ˨˩ʔ]

[t͡ɕɛ˦˩ səm˧˧ ʔɓow˧˨ lɨəŋ˨˩ʔ]

[cɛ˨˩ ʂəm˧˧ ʔɓow˨˩˦ lɨəŋ˨˩˨]

[cɛ˨˩ səm˧˧ ʔɓow˨˩˦ lɨəŋ˨˩˨]

(cooking) A cold, sweet Vietnamese soup of Cantonese origin


chín

head

㐱, 𠃩, 𫡦, 𤇪, 𤒙, 𤇢, ⿰束㐱, ⿰火𢒂

chín • (㐱, 𠃩, 𫡦, 𤇪, 𤒙, 𤇢, ⿰束㐱, ⿰火𢒂)

vi-adj

㐱, 𠃩, 𫡦, 𤇪, 𤒙, 𤇢, ⿰束㐱, ⿰火𢒂

chín • (㐱, 𠃩, 𫡦, 𤇪, 𤒙, 𤇢, ⿰束㐱, ⿰火𢒂)

㐱 (CJK)
𠃩 (CJK)
𫡦 (CJK)
𤇪 (CJK)
𤒙 (CJK)
𤇢 (CJK)

Inherited from Proto-Vietic *ciːnʔ (“cooked; ripe”), from Proto-Austroasiatic *ciːnʔ (“cooked, ripe”). Cognate with Muong chỉn, Khmer ឆ្អិន (chʼən), Mon စိန်, Bahnar sĭn, Pacoh chein, Mang θiːn² and Bolyu tɕin⁵³.

inh

LL-Q9199 (vie)-Jessica Nguyen (Pamputt)-chín.wav


ướp

head

ướp • (押, 浥)

vi-verb

ướp • (押, 浥)

Borrowed from Tai, compare Proto-Tai *ʔɯǝpᴰ (“to salt”).

(cooking) to salt meat or fish with salt or nước mắm, or to further spice them up with other spices or condiments


nhãn nhục

[ɲaːn˦ˀ˥ ɲʊwk͡p̚˧˨ʔ]

[ɲaːŋ˧˨ ɲʊwk͡p̚˨˩ʔ]

[ɲaːŋ˨˩˦ ɲʊwk͡p̚˨˩˨]

Sino-Vietnamese word from 眼肉, as in long nhãn nhục (龍眼肉).

(cooking) A type of drink or chè made with longan.


cốt-lết

[kok̚˦˧˥ let̚˦˧˥]

[kok̚˦˥ ləːt̚˦˥]


nguyên liệu

[ŋwiən˧˧ liəw˧˨ʔ]

[ŋwiəŋ˧˧ liw˨˩ʔ]

[ŋwiəŋ˧˧ liw˨˩˨]

Sino-Vietnamese word from 原料, composed of 原 (“original”) and 料 (“material”).


xào

Non-Sino-Vietnamese reading of Chinese 炒 (“stir fry”, SV: sao).

der

SV: <i class="Latn mention" lang="vi">sao</i>

vi-etym-sino

phở xào


công thức

[kəwŋ͡m˧˧ tʰɨk̚˧˦]

[kəwŋ͡m˧˧ tʰɨk̚˦˧˥]

[kəwŋ͡m˧˧ tʰɨk̚˦˥]

Sino-Vietnamese word from 公式, composed of 公 (“public; common”) and 式 (“ritual; type”).

công thức nấu ăn


nếm

From Proto-Vietic *ɗeːmʔ. Attested in Phật thuyết đại báo phụ mẫu ân trọng kinh (佛說大報父母恩重經) as 恁 (MC nyim) (modern SV: nhậm).

nếm canh

nếm thử miếng bánh

to taste a piece of bánh and check its flavor

(transitive, especially cooking) to taste in order to check the flavor


nướng

From Proto-Vietic *ɗaːŋʔ (“to roast”). Maleng daːŋ³.

cá nướng

(cooking) to roast or grill (usually meat or fish) directly over fire or charcoal; compare quay (“to spit-roast”) and rang (“to roast in a pan”)

lò nướng bánh


chõ

cái (classifier)
chiếc (classifier)
祖 (CJK)
𡓇 (CJK)
𡊲 (CJK)

Related to xỏ (“to thread”), through an affixed form.

(cooking) a steam boiler (often for sticky rice); steamer


găm

thịt dê găm tỏi

(cooking) to rub (to spread a substance thinly over)


bánh canh cua

[ʔɓajŋ̟˧˦ kajŋ̟˧˧ kuə˧˧]

[ʔɓɛɲ˦˧˥ kɛɲ˧˧ kuə˧˧]

[ʔɓan˦˥ kan˧˧ kuə˧˧]

bánh canh (“thick noodle soup”) + cua (“crab”).

com

(cooking) a kind of soup with crabmeat and thick noodles (typically in pork broth)


bánh sừng trâu

[ʔɓajŋ̟˧˦ sɨŋ˨˩ t͡ɕəw˧˧]

[ʔɓɛɲ˦˧˥ ʂɨŋ˦˩ ʈəw˧˧]

[ʔɓɛɲ˦˧˥ sɨŋ˦˩ ʈəw˧˧]

[ʔɓan˦˥ ʂɨŋ˨˩ ʈəw˧˧]

[ʔɓan˦˥ sɨŋ˨˩ ʈəw˧˧]

LL-Q9199 (vie)-Penn Zero MSSJ-bánh sừng trâu.wav

bánh (“pastry”) + sừng (“horn”) + trâu (“buffalo”).

(cooking) a food made of sticky rice wrapped in leaves in the shape of a long triangle


bánh tráng nướng

[ʔɓajŋ̟˧˦ t͡ɕaːŋ˧˦ nɨəŋ˧˦]

[ʔɓɛɲ˦˧˥ ʈaːŋ˦˧˥ nɨəŋ˦˧˥]

[ʔɓan˦˥ ʈaːŋ˦˥ nɨəŋ˦˥]

bánh tráng (“rice paper”) + nướng (“to grill”).

(cooking) a rice paper pizza (but with the sauce typically drizzled on top)

(cooking) a thick rice cracker (often with peanuts, sesame seeds, tapioca, and mung bean powder mixed in)


bánh đa nướng

[ʔɓajŋ̟˧˦ ʔɗaː˧˧ nɨəŋ˧˦]

[ʔɓɛɲ˦˧˥ ʔɗaː˧˧ nɨəŋ˦˧˥]

[ʔɓan˦˥ ʔɗaː˧˧ nɨəŋ˦˥]

bánh đa (“rice cracker”) + nướng (“to grill”).


bò né

[ʔɓɔ˨˩ nɛ˧˦]

[ʔɓɔ˦˩ nɛ˨˩˦]

[ʔɓɔ˨˩ nɛ˦˥]

bò (“bovine; beef”) + né (“to avoid”). Folk etymology claims one wants "to avoid" the hot oil that can shoot up.

(cooking) a food dish consisting of an egg, beef, and pâté (topped with onion and cilantro) and served on a skillet


bún ốc

[ʔɓun˧˦ ʔəwk͡p̚˧˦]

[ʔɓun˦˧˥ ʔəwk͡p̚˦˧˥]

[ʔɓʊwŋ͡m˦˥ ʔəwk͡p̚˦˥]

bún (“rice vermicelli”) + ốc (“mollusc; snail”).

(cooking) snail rice vermicelli soup (often with added tofu, mint, and vegetables)


cá thính

[kaː˧˦ tʰïŋ˧˦]

[kaː˨˩˦ tʰɨn˦˧˥]

[kaː˦˥ tʰɨn˦˥]


đậu xị

[ʔɗəw˧˨ʔ si˧˨ʔ]

[ʔɗəw˨˩ʔ sɪj˨˩ʔ]

[ʔɗəw˨˩˨ sɪj˨˩˨]

Non-Sino-Vietnamese reading of Chinese 豆豉 (SV: đậu thị).

der

SV: <i class="Latn mention" lang="vi">đậu thị</i>

vi-etym-sino

(cooking and medicine) douchi; fermented soybeans (often black, but sometimes white or brown)


xửng

(cooking) steam boiler (often for sticky rice); steamer


lò nướng

[lɔ˨˩ nɨəŋ˧˦]

[lɔ˦˩ nɨəŋ˦˧˥]

[lɔ˨˩ nɨəŋ˦˥]


lèo

(cooking, only in compounds) bouillon or stock


nước lèo

[nɨək̚˧˦ lɛw˨˩]

[nɨək̚˦˧˥ lɛw˦˩]

[nɨək̚˦˥ lɛw˨˩]

(historically Northern Vietnam, Southern Vietnam, cooking) Synonym of nước dùng


nước dùng

[nɨək̚˧˦ zʊwŋ͡m˨˩]

[nɨək̚˦˧˥ jʊwŋ͡m˦˩]

[nɨək̚˦˥ jʊwŋ͡m˨˩]

(cooking) bouillon or stock which is used as broth in dishes made from noodles