9 Most Popular Vegetables In Vietnam

Water Spinach / Morning Glory (Rau Muong)

Water spinach remains one of the most widely consumed vegetables in Vietnam, thriving in the tropical climate and requiring minimal care. Once considered a humble crop, water spinach has evolved to become a vital ingredient in numerous Vietnamese dishes, including sautéed garlic spinach. In southern Vietnam, it is commonly shredded into thin strips and served raw as part of salads or alongside various noodle dishes. For many Vietnamese households, water spinach is as essential as rice in their everyday meals.

Rau Muong / Water Spinach / Morning Glory - Photo: @simply_rockin

Cabbage (Bap Cai)

Cabbage continues to be a highly regarded vegetable among Vietnamese housewives, especially during the colder months. This round vegetable features large green or white leaves and is well-known for its rich vitamin content and health benefits. While it may resemble lettuce, cabbage has a distinct flavor. Its naturally sweet taste appeals to many vegetarians and enhances a variety of dishes.

Boiled Cabbage - A common vegetable dish on Vietnamese dining tables - Photo: me.ngaothocbot91

Bamboo Shoots (Mang)

When visiting Vietnam, the sight of tall bamboo trees surrounding traditional villages is unforgettable. Many visitors may not realize that bamboo shoots are a highly valued food source. Dietary studies indicate that bamboo shoots can aid in weight loss and promote overall health due to their high fiber, vitamin, and mineral content. Fresh bamboo shoots are commonly featured in soups, while fermented bamboo shoots are often enjoyed alongside various dishes, serving as a Vietnamese version of kimchi.

Dried Bamboo Shoots - A staple for Tet holiday celebrations - Photo: @minhhiennguyen__foods

Chayote (Su Su)

Chayote has gained popularity in northern Vietnam over the years, thanks to its versatility in culinary applications. Every part of the chayote plant is edible, with the root and leaves often sautéed with garlic, while the sweet fruit is typically boiled and served with roasted peanuts. These dishes have become emerging specialties in Vietnamese cuisine.

Su Su / Chayote - Photo: thuocdantoc

Kohlrabi (Su Hao)

Kohlrabi, a member of the cabbage family, features a thick round stem that is enjoyed for its sweet, crunchy texture. If you enjoy the taste of broccoli stalks, you will likely appreciate kohlrabi. It can be included in hot soups with pork or chicken during the winter, or served boiled for a refreshing summer dish. Fermented kohlrabi retains its crunchiness and flavor, making it a popular choice in various meals.

Su Hao salad in the making - Photo: Zing

Bitter Melon (Muop Dang - Kho Qua)

The name alone hints at its flavor, but the rough exterior and bitter taste don’t deter Vietnamese from enjoying this vegetable. While chopped bitter melon is often stir-fried with eggs, its most beloved dish is bitter melon soup, a staple in southern Vietnamese households during the summer. The dish is especially significant during Tet, as it symbolizes the belief that one must endure sadness to embrace happiness.

Bitter Melon - Photo: @vietnamesegod

Ceylon Spinach (Rau Mung Toi)

Ceylon spinach symbolizes the rustic charm of Vietnamese villages, often reminisced in poetry and folk songs. This vegetable evokes memories of family gatherings over simple meals. Ceylon spinach pairs beautifully with crab meat, jute, and luffa to create a delightful soup that is especially refreshing in the summer. The vegetable is increasingly enjoyed stir-fried with garlic in Vietnamese cuisine.

Mung Toi Broth is Popular During Summer - Photo: keomut925

Cucumber (Dua Chuot)

No Vietnamese submarine sandwich is complete without slices of cucumber, making it an ideal vegetable for hot weather, thanks to its mild, watery flavor. Raw cucumbers are essential in many Vietnamese salads, and pickled cucumbers are another culinary delight that adds depth to dishes.

Cucumber Used as Salad Green - Photo: dienmayxanh

Choy Sum (Cai Lan)

Choy sum is a key ingredient in many Vietnamese soups. With its bittersweet flavor and lingering sweetness, it enhances the flavor of hotpots and is often used raw in salads, stir-fried with beef or mushrooms, or boiled. It's important to wash choy sum thoroughly before preparation, as many Vietnamese farmers utilize various pesticides in cultivation.

Stir-fried Choy Sum with garlic - Photo: amthuc365