Your Handy Guide to 36 Vietnamese Vegetables

1. Rau Muống (Water Spinach / Ong Choy)

If there’s one vegetable that says “Vietnam” louder than any other, it’s definitely rau muống.

In Vietnam, we enjoy rau muống in every way imaginable — fresh, blanched, or stir-fried. But nothing beats rau muống xào tỏi — that classic combo of crunchy greens, sizzling garlic, and just the right touch of umami.

You’ll also see rau muống slipping into noodle soups, adding that fresh crunch to every slurp:

• Canh Bun (crab noodle soup with water spinach)
• Bun Rieu (Vietnamese crab noodle soup)
• Bun Bo Hue (Hue’s spicy beef noodle soup)

2. Giá Đỗ (Mung Bean Sprouts)

In Vietnam, giá đỗ is everywhere — light, crunchy, and quietly essential. It’s to Vietnamese cooking what soybean sprouts are to Korean food: a humble ingredient that brings freshness and balance to almost any dish.

You’ll find giá đỗ on that signature herb plate that always comes with phở, tossed into noodle salads for a refreshing crunch, lightly stir-fried for a quick side, or even pickled into dưa giá — a tangy, festive favorite during Lunar New Year.

Some dishes just wouldn’t taste right without them:

• Bun Bo Xao – Vietnamese beef noodle bowl
• Banh Cuon – silky steamed rice rolls
• Phở Bò – beef phở
• Phở Gà – chicken phở

3. Cải Bẹ Xanh / Cải Sậy (Gai Choy / Mustard Greens)

Mustard greens are one of those vegetables with real personality — peppery, bold, and just a little bitter in the best way.

In Vietnamese cooking, we have two kinds: cải sậy, the thicker-stemmed, more bitter one that’s perfect for pickling, and cải bẹ xanh, the leafy kind you often see in fresh wraps or everyday dishes.

They’re incredibly versatile — delicious in quick stir-fries, light canh (soups), or turned into tangy dưa chua (pickled mustard greens). You’ll spot them in:

• Banh Xeo – crispy savory pancakes that need those greens to cut through the richness
• Bánh Khọt – mini savory pancakes
• Canh Cải Xanh – light mustard green soup
• Dưa Chua – pickled mustard greens

4. Cải Làn / Cải Rổ (Gai Lan / Chinese Broccoli)

Cải làn (also known as gai lan or Chinese broccoli) reminds me of regular broccoli, but with a slightly more bitter bite.

The stalks are tender, the leaves are full of flavor, and together they make one of the most versatile greens in Vietnamese cooking.

You’ll see it everywhere — tossed into a quick stir-fry, simply blanched for a side of greens, or simmered in a light, comforting bowl of canh, the kind of clear, soothing soup that quietly anchors a family meal.

5. Cải Thìa / Cải Chíp (Bok Choy)

Cải thìa, or bok choy, is one of those greens that just feels at home anywhere in Asia — and of course, in Vietnam too. Crisp, slightly sweet, and beautifully refreshing, it’s the kind of vegetable that never weighs you down.

No wonder it’s made its way into kitchens all around the world — you’ll even find it in Western supermarkets now.

There are a few types to love: the mature cải thìa with its thick stalks, the adorable baby bok choy, and the tender cải bẹ trắng (Shanghai bok choy) with dark leaves and juicy white stems.

It’s endlessly versatile — toss it into a light canh, dip it in a bubbling Instant Pot hot pot, give it a quick stir-fry, or simply blanch it for a clean, refreshing side of greens.

6. Cải Ngồng / Cải Ngọt (Choy Sum / Yu Choy)

At first glance, cải ngồng (or choy sum) might look a lot like cải làn (Chinese broccoli), but they’re quite different.

Cải ngồng is more delicate, naturally sweeter, and has tender stems that turn perfectly soft once cooked.

It’s one of those easygoing greens that slip into any dish without fuss — tossed into a light canh, dipped in hot pot, stir-fried with garlic, or blanched and drizzled with a simple Chinese garlic sauce.

7. Cải Xoong / Xà Lách Xoong (Watercress)

Cải xoong (watercress) is a leafy green with real attitude. When raw, it’s got that bold, peppery bite that instantly wakes up your palate.

But once cooked, it mellows into something light, soothing, and wonderfully refreshing.

In Vietnam, we love cải xoong for its versatility — it slides effortlessly into a bowl of canh, brightens up a salad, or turns into a quick and flavorful stir-fry.

One of my favorite ways to enjoy it? Blanch it and dip it in Nuoc Cham. That’s it — fresh, crisp, and bursting with that simple, clean flavor that makes Vietnamese home cooking so special.

8. Cải Cúc / Tần Ô (Chrysanthemum Greens / Crown Daisy)

Tần ô (or cải cúc) might sound fancy, but for many Vietnamese families, it’s simply a comforting, everyday green — light, fragrant, and refreshingly clean in flavor.

The name actually comes from Chinese (tangho or tongho), and you’ll find it across Asia too — known as ssukat in Korean and shingiku in Japanese.

In Vietnam, we like to keep it simple. Tần ô often stars in canh rau tần ô, a gentle, aromatic soup, but it’s just as lovely stir-fried or blanched for a quick side of greens.

9. Cải Thảo (Napa Cabbage)

Cải thảo (Napa cabbage) might be best known as the star of Korean kimchi, but in Vietnam, it has its own quiet charm.

Mild, crisp, and slightly sweet, it’s one of those vegetables that fits effortlessly into everyday cooking.

You’ll often find it floating in a light bowl of canh, adding freshness to a bubbling pot of lẩu Thái (Vietnamese hot pot), tossed into a quick stir-fry, or pickled for a bright, tangy side dish.

10. Rau Dền (Amaranth Leaves)

When most people outside Vietnam hear “amaranth,” they think of the seeds or flour. But for us, it’s the greens — rau dền — that truly steal the spotlight at the table.

The leaves come in stunning shades, from bright green to deep red and purple, depending on the variety. Flavor-wise, they’re similar to spinach, but with a heartier texture that stands up beautifully in cooking.

One of the most beloved ways to enjoy it is Amaranth Soup (Canh Rau Dền) — a dish that’s as comforting as it is nourishing.

Simple, down-to-earth, and quietly beautiful, it’s the kind of soup that brings gentle warmth to every family meal.

11. Mồng Tơi (Malabar Spinach)

Rau mồng tơi (Malabar spinach) is one of those greens that feels personal to me — maybe because of my mom.

She loves it so much that she grows it in our home garden, and there’s always a fresh bunch ready to be picked whenever she cooks.

Its flavor is gentle — a bit like spinach, but with a subtle peppery note and just a whisper of citrus.

In our kitchen, we keep things simple: lightly blanched, quickly stir-fried, or added to a bowl of canh for a soft, soothing touch of green.

12. Cần Tây / Cần Tàu (Chinese Celery)

In Vietnam, celery can get a little confusing. Depending on where you are, cần tây or cần tàu might both refer to Chinese celery — and to make things trickier, we also use cần tây for the thick, Western kind!

Compared to Western celery, Chinese celery is slimmer, more fragrant, and has a delicate, crisp bite. You’ll often find it in fish soups, but where it truly shines is in stir-fries — especially with squid or beef.

Its bright, aromatic crunch cuts through the richness of the meat, giving the whole dish a clean, refreshing balance.

13. Cần Nước / Cần Ta (Water Celery)

Rau cần nước (or cần ta) is another fragrant favorite in Vietnamese cooking — light, crisp, and full of that fresh herbal aroma that instantly lifts a dish.

In Northern Vietnam, though, cần ta holds a special place — it’s the signature green in bún cá rau cần (Northern-style fish noodle soup). Without it, the dish simply wouldn’t taste complete.

14. Rau Lang (Yam Leaves / Sweet Potato Leaves)

In Vietnamese cooking, we’ve always had a deep respect for ingredients — nothing goes to waste.

From stir-frying broccoli stems to pickling watermelon rinds, even the tender sweet potato leaves (rau lang) have their special place on the table.

Their flavor is gentle and soothing — mild, slightly sweet, with just a whisper of pleasant bitterness.

Rau lang is simple, wholesome, and wonderfully versatile: stir-fried with garlic, lightly blanched, or simmered in a pot of canh for a light, nourishing soup.

15. Rau Má (Pennywort)

Rau má (pennywort) has a fresh, grassy, and slightly bitter flavor with a subtle earthy undertone.

It’s the kind of bitterness that feels clean and refreshing — not harsh — and it leaves a light, cooling aftertaste that lingers pleasantly.

If you’ve ever spent a summer in Vietnam, you’ll know that nothing cools you down quite like a glass of nước rau má (pennywort juice). It’s earthy, refreshing, and somehow feels like an instant reset after a hot day.

For a more indulgent treat, there’s rau má đậu xanh cốt dừa — pennywort blended with mung bean paste and coconut milk. Creamy, wholesome, and deeply satisfying.

Sure, milk tea or matcha latte might be trending, but classics like pennywort juice, soy milk, corn milk or a Vietnamese avocado smoothie remind us that simple, affordable drinks can be just as comforting — maybe even more so.

And just like many Vietnamese greens, rau má isn’t limited to drinks. You’ll find it in light soups, quick stir-fries, and fresh salads too.

16. Rau Ngót / Rau Bồ Ngót (Katuk / Star Gooseberry Leaves)

Rau ngót (also known as katuk or star gooseberry leaves) has a mildly sweet, nutty, and earthy flavor with a touch of green freshness — a bit like a cross between garden peas and spinach, but deeper and more aromatic.

In Vietnam, it’s a go-to green for light, comforting soups (canh) — often simmered with shrimp or ground pork to bring out its natural flavor.

Here’s a little home tip: before cooking, crumple and gently squeeze the leaves. It helps release their aroma and makes the soup even more fragrant and delicious.

17. Rau Đay (Egyptian Spinach)

Rau đay may be called “Egyptian spinach,” but it’s nothing like regular spinach. Its flavor is earthy, slightly bitter, and deeply comforting — the kind of taste that belongs in a humble summer soup.

In Northern Vietnam, it shines in canh cua rau đay, a light, silky crab soup often cooked with loofah gourd.

Served with cà muối (pickled eggplant) on the side, it’s my dad’s all-time favorite combo — a bowl that tastes like home in the heat of summer.

18. Khổ Qua / Mướp Đắng (Bitter Melon)

Khổ qua is one of those vegetables you either grow to love — or keep at arm’s length. Its sharp bitterness can be off-putting at first, but once you warm up to it, it becomes oddly addictive.

In the South, the name khổ qua literally means “to pass through hardship,” which is why canh khổ qua — stuffed bitter melon soup — is a must-have during Tết.

It’s more than just a dish; it’s a wish for resilience and good fortune in the new year. You’ll often see it sitting proudly next to bánh tét and thit kho trung on the festive table.

19. Đậu Bắp / Bắp Còi (Okra)

Đậu bắp (okra) might look modest, but it’s one of those vegetables that quietly shine across Asia — from Pakistan to Japan, and of course, right here in Vietnam.

It has a mild, grassy sweetness with a gentle earthiness — somewhere between green beans and eggplant.

What makes it special is its silky texture when cooked, that natural “slime” that gives soups and stews a smooth, almost thickened body.

In canh chua (Vietnamese sweet and sour soup), okra soaks up the tangy broth beautifully. Grill or roast it, and the texture turns tender-crisp with a nutty, toasty flavor that’s simply addictive.

At home, my mom keeps it beautifully simple — just boiled okra with a side of chao (fermented tofu). Earthy, creamy, and deeply comforting.

20. Bắp Chuối (Banana Blossoms)

In Vietnam, the banana plant is truly a gift that keeps on giving.

We wrap food in its leaves, turn ripe bananas into sweet treats like Kem Chuoi (frozen banana dessert) or Che Chuoi (banana coconut dessert), and even cook with the green ones. Nothing goes to waste — not even the trunk or blossoms.

Bắp chuối (banana blossoms) have a tender yet slightly crisp texture with a gentle, floral note that makes them so versatile. You’ll find them in everything from soups and salads to noodle dishes. Some of my favorites?

• Bun Moc — a comforting rice noodle soup with pork meatballs
• Mi Quang — the signature turmeric noodle soup from Quảng Nam
• And of course, fresh banana blossom salad — crunchy, vibrant, and full of life.

21. Bí Xanh / Bí Đao (Wintermelon / Fuzzy Melon / White Gourd)

In Vietnam, bí xanh (winter melon) is what we call a “cooling vegetable” — the kind you crave when the summer heat feels endless.

Light, refreshing, and subtly sweet, it’s one of those ingredients that effortlessly fits into both savory and sweet dishes.

We simmer it into gentle soups (canh bí), candy it into chewy mứt bí for festive treats, and even turn it into soothing drinks like winter melon tea or winter melon milk tea. Simple, comforting, and quietly refreshing.

22. Bí Ngô / Bí Đỏ (Pumpkin / Butternut Squash)

In Vietnam, bí đỏ (pumpkin or butternut squash) is a true kitchen staple — equally loved in savory dishes and sweet treats.

One of my go-to comfort soups is canh bi do, where tender pumpkin simmers with ground pork, shrimp, pork ribs, or giò sống (Vietnamese pork paste) for a naturally sweet, nourishing broth.

For me, bí đỏ is also a handy, low-calorie substitute for khoai lang (sweet potato), especially when pumpkin is cheap and in season.

23. Bầu (Gourd / Opo Squash / Calabash)

Bầu (opo squash or calabash) has a mild, delicate flavor — a little like zucchini, but softer and more refreshing.

In Vietnam, one of the most comforting ways to enjoy it is canh bầu nấu tôm — a simple shrimp soup that’s light, sweet, and feels like something your mom would quietly make on a busy weekday evening.

24. Mướp / Mướp Hương (Loofah Gourd)

Most people know loofah as a bath sponge, but in Vietnam, mướp (loofah gourd) is just as loved on the dinner table.

Its flavor is light, slightly sweet, and a little reminiscent of cucumber — refreshing and comforting at the same time.

We toss it into canh mướp (loofah soup), give it a quick stir-fry, or simmer it to make a gentle vegan broth — the kind used for vegan phở or vegan bun bo Hue.

25. Su Su (Chayote)

During the French colonial period, Vietnam picked up not only new dishes like Pate Chaud, Vietnamese iced coffee, and Banh Flan — but also new crops.

One of them was chayote, or su su in Vietnamese, a name adapted from the French chouchou.

In daily cooking, su su is the definition of simple comfort. Its flavor is mild and slightly sweet, with a tender-crisp bite that stays refreshing even after cooking.

The most beloved way to enjoy it? Su su xào — quick stir-fried chayote with garlic.

26. Su Hào (Kolhrabi)

Su hào (kohlrabi) is especially loved in Northern Vietnam, where its crisp texture and gentle sweetness make it a staple in family meals.

It’s wonderfully versatile — great in soups, refreshing salads, or even pickled for a zesty side dish.

Some beloved ways to enjoy it:

• Su hào muối — simple, tangy pickled kohlrabi
• Nộm su hào — crunchy, refreshing kohlrabi salad
• Dưa góp — the Northern-style pickle that pairs perfectly with Bun Cha or Nem Rán (Fried Spring Rolls)

27. Khoai Lang (Sweet Potato / Yam)

Khoai lang (sweet potato) holds a warm, nostalgic place in Vietnamese hearts — even more than khoai tây (regular potatoes). During the wartime years, when rice was scarce, sweet potatoes kept countless families nourished.

Sweet potatoes in Asia come in all shades — from the familiar orange to pale yellow yams and the gorgeous purple Okinawan kind.

Their textures range from soft and crumbly to creamy and dense, but one thing’s for sure: Asian sweet potatoes are generally sweeter than the ones you’ll find in most Western supermarkets.

In Vietnamese cooking, we turn them into everything from crispy fritters to cozy stews and Vietnamese dessert soups aka Chè. Some all-time favorites include:

• Bánh tôm chiên khoai lang — shrimp and sweet potato fritters
• Vietnamese chicken curry — enriched with chunks of sweet potato and creamy coconut milk

28. Khoai Môn (Taro)

Khoai môn (taro) is a Southern Vietnamese and Southern Chinese favorite — earthy, a little nutty, and naturally sweet in the most gentle, comforting way.

It slips into everyday dishes so seamlessly that you might not even realize it’s there — like in chả giò, where taro quietly gives the filling that soft, creamy texture everyone loves.

But taro is also a star in the sweet world. Its velvety texture and mellow sweetness make it perfect for desserts and drinks.

Think: chè khoai môn (taro pudding), taro milk tea, fluffy taro buns, and even rich taro ice cream.

29. Khoai Mỡ (Purple Yam / Ube)

Khoai mỡ (purple yam / ube) is famous in the world of desserts — ube halaya, ube leche flan, ube chiffon cake — I love all of it.

But in Vietnam, khoai mỡ has a whole different identity. Here, it’s mostly enjoyed in savory dishes, not sweets.

The star is canh khoai mỡ — a simple, cozy soup where the yam melts into the broth and creates this silky, purple, naturally sweet base.

By the way, if you’re curious about the difference, I have a post comparing ube vs. taro — so you don’t mix them up. They’re very different once you know what to look for.

30. Khoai Mì / Củ Sắn (Cassava)

Khoai mì (cassava) is one of those ingredients that carries a lot of memory.

After the war, when rice was scarce, families often relied on cassava and sweet potatoes to stay full — so for many of us, it’s a reminder of resilience and making the most of what we had.

But don’t let its humble history fool you — cassava is delicious.

It turns into some of the most nostalgic Vietnamese cakes and treats: banh khoai mi nuong (cassava cake), banh tam khoai mi (soft, coconut-coated cassava bites), che khoai mi (cassava dessert soup), and many more.

Tapioca starch, made from cassava, is also a key ingredient in many Asian desserts — from banh da lon and pandan honeycomb cake to Vietnamese honeycomb cake (palm sugar version) and chewy boba pearls.

31. Bắp / Ngô (Corn)

Corn (bắp) is beloved all over the world — and Vietnam is no different.

We’ve got bắp nếp (waxy corn) with its chewy, hearty bite that’s perfect for savory dishes, and bắp ngọt (sweet corn), which brings a gentle sweetness to drinks and desserts.

Some everyday favorites:

• Bap xao — street corn with dried shrimp
• Bắp nướng mỡ hành — grilled corn with scallion oil
• Xôi bắp — sticky rice with corn, simple and cozy
• Chè bắp — sweet corn pudding, comforting and warm

31. Cà Rốt (Carrots)

Cà rốt (carrots), like khoai tây (potatoes) and su su (chayote), came to Vietnam during the French colonial period.

But over time, they’ve slipped so naturally into our cooking that it’s hard to imagine a Vietnamese kitchen without them.

They show up everywhere — in fresh salads, cozy soups, hearty stews, simple stir-fries, and of course, pickles. You’ll spot cà rốt in so many familiar dishes:

• Vietnamese spring rolls with hoisin peanut sauce
• Hu tieu bo kho — Vietnamese beef stew with tapioca noodles
• Súp nui — macaroni soup
• Ragu gà — Vietnamese chicken ragout

32. Củ Cải Trắng (Daikon Radish)

If you love Vietnamese food, you’ve definitely crossed paths with Do Chua — that bright, crunchy mix of pickled daikon and carrots tucked into Banh Mi, Com Tam (broken rice), or Bún bowls like Bun Thit Nuong, Bun Cha Gio, and Bun Ga Nuong.

But daikon (củ cải trắng) isn’t just for pickling — it’s one of the quiet heroes of Vietnamese cooking.

Drop a few chunks into any broth and it instantly adds natural sweetness and depth, like an all-purpose flavor booster.

If you’re making Hủ Tiếu Nam Vang, Bánh Canh, or Miến Gà — don’t skip the daikon. It’s the secret that makes the broth taste “just right.” Warm, rounded, and deeply comforting.

33. Củ Sắn Nước / Củ Đậu (Jicama)

Originally from Mexico, jicama (củ sắn nước) has found a very comfortable home in Vietnamese cooking.

We love eating it raw — just peel, slice, and dip in muối tôm or muối ớt. Crisp, juicy, and quietly sweet — the kind of snack that cools you down instantly on a warm day.

In savory dishes, jicama brings both sweetness and texture.

You’ll see it finely shredded in Bo Bia (Chinese sausage spring rolls), or mixed into Xíu Mại (Vietnamese-style pork meatballs) to keep them tender and flavorful.

And if you’re cooking outside Vietnam:
jicama can be expensive depending on where you live. Good substitutes include canned water chestnuts, or even kohlrabi or daikon if you just need that fresh, crisp bite.

34. Cà Tím (Eggplant)

Eggplant (cà tím) is one of those vegetables that quietly transforms a dish. Its spongy flesh drinks up seasonings like a sponge — letting fish sauce or scallion oil seep deep inside — then turns soft, silky, almost creamy when cooked.

It brings a cozy, comforting richness, whether you’re cooking plant-based or just want something hearty and soothing on the table.

A few delicious ways we enjoy eggplant in Vietnam:

• Cà tím nướng mỡ hành (Vietnamese grilled eggplant)— grilled until smoky, then drenched in scallion oil
• Canh cà bung — a Northern braise with tofu, perilla leaves and sometimes pork, light yet deeply aromatic.

35. Cà Pháo (Thai Eggplant)

Cà pháo may be small, but it comes with attitude. These tiny round eggplants have a crisp, snappy bite and a mild, slightly bitter taste that pairs wonderfully with spicy, fermented, and bold flavors.

In Vietnam, we often enjoy cà pháo raw and pickled. And when it lands in Thai curries? It softens just enough while still holding shape, adding texture to every spoonful.

Ways to enjoy cà pháo:

• Cà muối — Vietnamese pickled eggplant, tangy, crunchy, addictive.
• Thai Red Curry (Gaeng Phed Gai) — warm, spicy, aromatic.
• Thai Green Curry (Gaeng Khiao Waan Gai) — creamy, herbal, soothing.

36. Măng (Bamboo Shoots)

Bamboo shoots (măng) are a quiet staple across Vietnam and much of Southeast Asia — humble, versatile, and full of character.

In Vietnamese kitchens, you’ll usually see them in three forms: măng khô (dried), măng tươi (fresh), and măng chua (pickled).

A fun little note: măng tây means asparagus in Vietnamese — you’ll often find it starring in Súp Măng Tây, that delicate crab-and-asparagus soup many of us grew up with.

Pickled bamboo shoots bring a bright, tangy punch to any meal, whether enjoyed as a side or simmered into canh măng chua (sour bamboo fish soup).

Fresh and dried shoots are equally versatile: fresh ones stay crisp and satisfying, while dried bamboo shoots soak up flavors and turn tender, almost meaty, in soups, braises, or stir-fries.

Some delicious ways to enjoy măng:

• Bún măng vịt — duck noodle soup with bamboo shoots
• Bún măng gà — chicken noodle soup with bamboo shoots
• Măng xào — stir-fried bamboo shoots, simple and satisfying