A Visual Guide to 36 Varieties of Vietnamese Vegetables

In Vietnam, every meal is a feast for the senses, accompanied by a garden of fresh herbs and vibrant vegetables that add a refreshing and light touch to your dishes.

There’s a saying in Vietnamese culture: “Cơm không rau như đau không thuốc,” which means “a meal without vegetables is like being sick without medicine.”

You might have seen my posts on popular Vietnamese fruits and a guide to using Vietnamese herbs in your cooking.

Now, let’s explore Vietnamese vegetables —how they’re named in Vietnamese and how we use them in our cuisine.

1. Rau Muống (Water Spinach/Ong Choy)

If I had to pick one vegetable that embodies the culinary culture of Vietnam, it would be Water Spinach (Rau Muống). This humble and rustic green remains a cornerstone of traditional Vietnamese cuisine.

In Vietnam, water spinach is enjoyed both cooked and fresh. One of the simplest and most beloved dishes is Rau Muống Xào Tỏi—stir-fried water spinach with garlic.

Besides, water spinach can be served with noodle soups.

2. Giá Đỗ (Mung Bean Sprouts)

Vietnamese cuisine uses mung bean sprouts abundantly, much like soy bean sprouts in Korean cooking. Mung bean sprouts (Giá Đỗ) can be eaten raw or used in soups, stir-fries, or pickles.

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

Mustard Greens are another beloved veggie in Vietnamese cuisine, known for their peppery, pungent, and slightly bitter flavors.

In Vietnamese cuisine, the large-petiole mustard greens/mustard cabbages (Cải Sậy, more pungent and bitter) are ideal for making pickles, while the leafy mustard greens or snow mustard greens (Cải Bẹ Xanh) are often used for wrapping other foods.

Both are great for stir-fries and Vietnamese light soups (Canh).

I’m a huge fan of “Dưa Chua”, the Vietnamese counterpart to Korean Kimchi. It’s my go-to side dish for Thịt Kho Tàu (Braised Pork & Eggs) and Cá Kho (Caramelized Fish).

And let me tell you, Canh Dưa Chua, the pickled mustard green soup, is absolutely out-of-this-world.

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

Gai Lan/Kai Lan (Cải Làn) has a slightly more bitter edge than broccoli, yet its stalks are just as tender and flavorful.

This versatile green shines in various dishes—whether it’s in a comforting bowl of “Canh”, blanched for a quick side, or stir-fried to perfection.

Just a heads up—when you’re in Vietnam and ask about soup, locals will likely think of Canh, the daily light soup, rather than Phở or Bún Bò Huế.

5. Cải Thìa/Cải Chíp (Bok Choy)

Bok Choy (Cải Thìa) is a beloved vegetable in many Asian cuisines, and Vietnam is no exception. This crisp cabbage has a light, sweet flavor that has made it so popular. You can now find Bok Choy in Western supermarkets as well.

Bok Choy comes in both mature and baby forms. The Shanghai Bok Choy, known in Vietnamese as “Cải Bẹ Trắng,” is also popular, distinguished by its dark green leaves and thick, white stem.

Versatile and delicious, bok choy is perfect for soups, hot pots, stir-fries, or simply enjoyed blanched.

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

Choy Sum (Cải Ngồng) may look like Chinese broccoli, but they’re quite different. Choy Sum is tender, sweeter, less bitter, with softer stems compared to Gai Lan.

Just like Bok Choy, Choy Sum is perfect for soups, hot pots, stir-fries, or simply blanched and paired with Chinese garlic sauce.

7. Cải Xoong/Xà Lách Xoong (Watercress)

Watercress (Cải Xoong) has a bold, peppery bite when raw, but once cooked, its flavor mellows beautifully.

Like many leafy greens in Vietnam, watercress is versatile—you can enjoy it in Canh soup, toss it in a salad, stir-fry it, or simply blanch and dip it in Nước Chấm for a refreshing treat.

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

The term “Tần Ô” comes from the Chinese names Tangho/Tongho, and it’s also known as Ssukat in Korean and Shingiku in Japanese. Essentially, these are edible Chrysanthemum Greens.

In Vietnamese family meals, Chrysanthemum Greens are a favorite for their light and refreshing flavors. Whether enjoyed in Canh Rau Tần Ô (Chrysanthemum Greens Soup), simply blanched, or stir-fried, these greens are easy to prepare and delightfully flavorful.

9. Cải Thảo (Napa Cabbage)

In Vietnam, Napa cabbage (Cải Thảo) is used much like regular cabbage (Bắp Cải). It’s a popular ingredient in Canh soups, Lẩu Thái (Vietnamese hot pot), Vietnamese pickled cabbage, and flavorful stir-fries.

10. Rau Dền (Amaranth Leaves)

You might be more familiar with amaranth seeds and flour, but in Vietnamese cooking, it’s the amaranth greens (Rau Dền) that take center stage.

These vibrant greens come in an array of colors, from bright green to red or purple streaks, depending on the variety. They offer a flavor similar to spinach but with a heartier texture.

It’s also a popular choice for making Canh, the light, everyday soups that are a staple in Vietnamese meals.

11. Mồng Tơi (Malabar Spinach)

Malabar Spinach (Rau Mồng Tơi) is a beloved green in my family, especially with my mom, who grows it generously in our home garden.

With a flavor profile similar to spinach—mild, slightly peppery, and with a hint of citrus—Malabar Spinach shines in simple preparations. Enjoy it blanched, stir-fried, or as a flavorful ingredient to Canh.

12. Cần Tây/Cần Tàu (Chinese Celery)

In Vietnam, Chinese Celery is known as “Cần Tây” or “Cần Tàu”, depending on the region. Regular celery is also called “Cần Tây”, which can be a bit confusing.

Chinese Celery (Cần Tàu) is frequently used in fish soups but really stands out when stir-fried with proteins like squid or beef, adding a fresh, crunchy texture to the dish.

13. Cần Nước/Cần Ta (Water Celery)

In Vietnamese, Water Celery is known as “Cần Nước” or “Cần Ta”. It’s used much like Chinese Celery, and is popular in stir-fries and soups.

Water Celery (Cần Ta) is a must-have ingredient for Northern Vietnamese fish noodle soup (Bún Cá Rau Cần).

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

In Vietnamese cooking, we’re all about making the most of every ingredient. From stir-frying broccoli stems to pickling watermelon rinds, nothing goes to waste, including yam leaves.

Yam leaves have a mild, sweet, and slightly bitter flavor with a fresh, vegetal undertone. They’re incredibly versatile—whether stir-fried, blanched, or used in soups, each preparation is simple, wholesome, and tasty.

15. Rau Má (Pennywort)

If you visit Vietnam during the scorching summer, Vietnamese Pennywort Juice (Nước Rau Má) is a refreshing and revitalizing choice. For an elevated treat, try Rau Má Đậu Xanh Cốt Dừa, where pennywort juice is blended with mung bean paste and coconut milk.

Milk Tea might be more tempting but Pennywort Juice and Vietnamese Avocado Smoothie offer wholesome and afforable options that still taste amazing.

Just like any leafy greens in Vietnam, Rau Má is also great for soups, stir-fries and salads.

16. Rau Ngót/Rau Bồ Ngót (Katuk/Star gooseberry leaves)

Rau Ngót (Katuk) has a nutty taste that’s a bit like fresh garden peas. In Vietnam, it’s often cooked with shrimp or ground pork to make Canh, a light and flavorful Vietnamese soup.

Before cooking, be sure to crumple and squeeze the leaves to release their full flavor.

17. Rau Đay (Egyptian Spinach)

Despite its name, Rau Đay, or Egyptian Spinach, doesn’t look or taste like traditional spinach. It has a unique, earthy flavor with a hint of bitterness.

In Northern Vietnam, Canh Cua Rau Đay is a beloved soup made with Rau Đay, loofah gourd, and freshwater crabs. It’s a my dad’s ultimate favorite.

18. Khổ Qua/Mướp Đắng (Bitter Melon)

Bitter Melon (Khổ Qua) is a polarizing ingredient in Vietnamese cuisine—while many kids shy away from its bitter flavor, adults often relish it.

In Southern Vietnam, this veggie’s known as Khổ Qua, a name that symbolizes overcoming hardship. This symbolic meaning makes Canh Khổ Qua (Stuffed Bitter Melon Soup) become a lucky dish for Tet Holidays.

It’s a cherished part of festive table, alongside Bánh Tét (Cylindrical Sticky Rice) and Thịt Kho Trứng (Braised Pork and Eggs in Coconut Water).

In Vietnam, bitter melon can be enjoyed in other ways, such as:

19. Đậu Bắp/Bắp Còi (Okra)

Okra (Đậu Bắp) might be a humble veggie, but it’s loved across Asia, from Pakistan to Japan. Despite being low in calories, okra is packed with nutrients, like vitamin C for immune support and vitamin K for healthy blood clotting.

In Vietnam, okra’s a key ingredient in Canh Chua (Sweet & Sour Soup), and it also adds a delightful touch to Vietnamese BBQs . My mom, however, keeps it simple—she just boils okra and enjoys it with a dip of fish sauce.

20. Bắp Chuối (Banana Blossoms)

In Vietnam, the banana is an incredible plant. We use the leaves to wrap food, ripe bananas for traditional desserts like Kem Chuối (Banana Ice Cream) or Chè Chuối (Banana Dessert Soup). Green bananas are also popular in savory dishes. But we don’t stop there—we even make use of the banana trunk and blossoms!

Banana blossoms (Bắp Chuối) can be added to soups, made into salads, or served with noodle dishes like:

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

Winter Melon (Bí Xanh) , in Vietnam, is cherished as a “cool vegetable,” making it a perfect choice for the scorching summer months. This veggie can be transformed into refreshing soups, stir-fries, desserts, and even drinks.

Some great ways to enjoy Winter Melon:

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

In Vietnam, we use pumpkin and butternut squash for both savory dishes and desserts. Pumpkin (Bí Đỏ) is often cooked with ground pork, shrimp, pork ribs, or Giò Sống (Vietnamese pork paste) to make a comforting daily soup.

For me, Bí Đỏ is a great substitute for Khoai Lang (sweet potato), especially when pumpkin is cheap during peak season.

Some delicious ways to enjoy pumpkin and butternut squash:

23. Bầu (Gourd/Opo Squash/Calabash)

Opo squash (Bầu) has a mild flavor similar to zucchini.

In Vietnam, we often pair Opo squash with shrimp to make Canh Bầu Tôm (Opo Squash Soup).

24. Mướp/Mướp Hương (Loofah Gourd)

You might be familiar with loofah as a sponge, but did you know that loofah gourd (Mướp) is also edible? Its flavor is mild and slightly sweet, with a cucumber-like taste.

Some simple Vietnamese recipes for loofah gourd include Canh Mướp (Loofah Gourd Soup) and Mướp Xào (Stir-Fried Loofah Gourd).

25. Su Su (Chayote)

The French colonization of Vietnam led to the creation of many French-Vietnamese fusion dishes like:

• Bánh Pate Sô (Vietnamese Meat Pies)
• Vietnamese Iced Coffee
• Vietnamese Flan

During this period, the French also introduced various foreign crops to Vietnam, including chayote. In fact, “Su Su” is the Vietnamese pronunciation of “Chouchou”, a French term for chayote.

The simplest comforting Vietnamese dish with chayote is Stir-fried Chayote (Su Su Xào).

26. Su Hào (Kolhrabi)

Kohlrabi (Su Hào) is more popular in the North than in the South. It can be used in soups, pickles, or salads.

27. Khoai Lang (Sweet Potato/Yam)

Vietnamese people definitely favor “Khoai Lang” (Sweet Potato) over “Khoai Tây” (Potato). During the war, when rice was scarce, most people relied on sweet potatoes to survive.

You’ll find various types of sweet potatoes in Vietnam, from the classic sweet potato to yams and the vibrant purple sweet potato (Okinawan sweet potato).

Vietnamese people love using sweet potatoes in everything from crispy fritters and hearty stews to delicious Chè (dessert soup).

28. Khoai Môn (Taro)

Khoai Môn (Taro) is a beloved veggie in Southern Vietnamese cuisine.

It’s not just for savory dishes like Chả Giò (Vietnamese Egg Rolls); it’s also a star in sweet treats like Chè Khoai Môn (Taro Pudding), Taro Milk Tea, and Taro Ice Cream.

29. Khoai Mỡ (Purple Yam/Ube)

Purple Yam/Ube (Khoai Mỡ) is also a beloved ingredient in Vietnamese cuisine but mostly for savory dishes rather than sweets.

The standout dish made with Khoai Mỡ is the comforting and flavorful Canh Khoai Mỡ (Purple Yam Soup).

30. Khoai Mì/Củ Sắn (Cassava)

Cassava (Khoai Mì) is a reminder of the challenging post-war era in Vietnam, when the economy was sluggish, and people often had to stretch their rice supplies by mixing them with cassava or sweet potatoes to survive. My grandpa even gave me the nickname “Mì” to remember those tough times.

Despite its humble history, cassava can be transformed into various delicious dishes, like:

31. Bắp/Ngô (Corn)

Corn (Bắp) is a global staple, and in Vietnam, it’s no different. Vietnamese cuisine has many delightful corn-based dishes. Typically, waxy corn (bắp nếp) is used for savory creations, while sweet corn (bắp ngọt) is favored for refreshing drinks and desserts.

Some tasty dishes with corn:

31. Cà Rốt (Carrots)

Carrots (cà rốt) , much like potatoes (khoai tây) and chayote (su su), were introduced to Vietnam by the French. Today, they’ve become a staple in Vietnamese cuisine, used in everything from raw salads to soups, stews, stir-fries, and pickles.

You can find carrots in many Vietnamese dishes like:

32. Củ Cải Trắng (Daikon Radish)

If you’re a fan of Vietnamese cuisine, you’ve probably come across Đồ Chua—those iconic pickled daikon and carrots that bring refreshing flavors to many dishes like Bánh Mì, Cơm Tấm (Broken Rice Platter), and a variety of rice noodle bowls like Bún Thịt Nướng, Bún Chả Giò and Bún Gà Nướng.

Daikon (Củ Cải Trắng) is also a fantastic natural MSG, infusing rich depth and umami into any flavorful broth. Just drop daikon into the pot, and let it work its magic.

33. Củ Sắn Nước/Củ Đậu (Jicama)

Originally from Mexico, jicama (củ sắn nước) has found its way into Vietnamese cuisine and become a beloved ingredient. In Vietnam, it’s often enjoyed raw with a sprinkle of salt dips like Muối Tôm (Shrimp Salt) or Muối Ớt (Chili Salt).

Jicama is quite pricey in Germany, so the best substitutes are canned water chestnuts, or if needed, kohlrabi and daikon radish.

But jicama also shines in many savory dishes, such as:

34. Cà Tím (Eggplant)

Eggplant (Cà Tím) is a magic vegetable with a spongy texture that soaks up flavors beautifully and become meltingly tender when cooked. It’s perfect for creating delicious vegan and vegetarian dishes.

Some Vietnamese and Asian ways to enjoy eggplants:

35. Cà Pháo (Thai Eggplant)

Cà Pháo, or Thai Eggplant, stands out with its crisp, slightly crunchy texture that holds up beautifully even when cooked. Its mild, subtly bitter flavor makes it a perfect complement to bold, spicy Thai dishes.

In Vietnam, we often enjoy Cà Pháo raw, transforming it into tangy pickles or fresh salads for a delightful crunch.

36. Măng (Bamboo Shoots)

Bamboo shoots (Măng) are popular not only in Vietnam and neighboring countries. In Vietnam, you’ll find them in three main forms: dried bamboo shoots (măng khô), fresh bamboo shoots (măng tươi), and pickled bamboo shoots (măng chua).

We also have “măng tây,” which refers to asparagus, often featured in Súp Măng Tây (Vietnamese Crab & Asparagus Soup).

Meanwhile, pickled bamboo shoots can be served as a side dish or used in Canh Măng Chua (Sour Bamboo Fish Soup). Fresh and dried bamboo shoots are ideal for soups, braises, or stir-fries.

The fresh bamboo shoots have a crunchy bite, while the dried ones have a chewy, meaty texture.

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