- banh-phobánh phởbanh pho/ɓaɲ˧˦.fəː˧˩˧/
- The flat 3mm rice noodles used in phở. Not interchangeable with Thai sen lek.
- bunbúnbun/ɓun˧˦/
- Thin round rice vermicelli used in bún chả, bún bò Huế, and cold spring rolls.
- cha-luachả lụacha lua/t͡ɕaː˧˩˧.luə̆˨˩/
- Vietnamese steamed pork roll — pale pink, smooth-textured, sliced thin for noodle soups.
- hung-quehúng quếhung que/hʊŋ˧˦.kwe˧˩˧/
- Thai basil — purple-stemmed, anise-sweet. The most identifiable herb on a Vietnamese herb plate.
- mam-tommắm tômmam tom/mam˧˦.tom˧˦/
- Vietnamese fermented shrimp paste. Pink-purple, intensely funky. Used in bún bò Huế and bún đậu mắm tôm.
- ngo-gaingò gaingo gai/ŋɔ˧˦.zaːj˧/
- Culantro / sawtooth herb. Stronger, more aromatic than cilantro. A staple of Vietnamese pho garnish.
- nuoc-chamnước chấmnuoc cham/nɨə̆k˧˦.t͡ɕam˧˦/
- The dipping sauce for bún chả and spring rolls — fish sauce + sugar + lime + chilies + garlic.
- nuoc-mamnước mắmnuoc mam/nɨə̆k˧˦.mam˧˦/
- Vietnamese fish sauce. Anchovy and salt, fermented. The defining seasoning of Vietnamese cooking.
- rau-thomrau thơmrau thom/zaːw˧.tʰəːm˧/
- Vietnamese for 'fragrant herbs' — the collective term for the herb plate served alongside noodle bowls.
- rieu-cuariêu cuarieu cua/ʐiə̆w˧˦.kuə̆˧˩/
- Freshwater crab paste used in bún riêu. Pulverized crab forms fluffy 'crab cakes' when simmered.