Vietnamese Food Glossary

Cooking Ingredients in English & Vietnamese

AUTHOR: suu t?m

Cooking ingredients in English & Vietnamese = V?t li?u n?u an b?ng Anh-Vi?t ng?

Gia v?
A
_ Alum : phn chua
_ Ammodium bicarbonate : b?t khai
_ Annatto or annatto seeds : h?t di?u mu
_ Allspice : h?t tiu Jamaica ( h?t c?a m?t cy thu?c h? Sim )
_ Anchovy paste : m?m nm
_ Artificical sweetener : du?ng ha h?c , ch?t ng?t gi?
_ A clove of garlic : tp t?i
_ Ash : tro
B
_ Barm : men ( ru?u )
_ Backing powder : b?t n?i
_ Bean paste : tuong d?u
_ Bread crumps : bnh m v?n
_ Borax : hn the
_ Bay : cy nguy?t qu?
_ Bean sprout : gi
_ Bean curd sheete : tu hu ki
_ Brown sugar : du?ng vng
_ Beurre ( Fr ) / butter ( E ) : bo
_ Black pepper : tiu den
_ Buld : c? ( hnh , t?i )
_ Barley sugar : k?o m?ch nha
_ Baking powder : b?t n?i
_ Baking soda : b?t soda
_ Bay Leaves : l thom
_ Black moss : tc tin
C
_ Cinammon : qu?
_ Clove : dinh huong
_ Cheese / fromage ( Fr ) : ph mai , ph mt
_Chilli ( US ) / Chilli sauce ( EN ) : tuong ?t
_ Chilli powder : ?t b?t
_ Chilli oil : d?u ?t
_ Chilli paste : ?t sa_t?
_ Cayenne : ?t b?t nguyn ch?t
_ Cream : kem
_ Curry powder : b?t c ri
_ Cummin : th l Ai Cp
_ Coriander / Cilantro : ng
_ Coriander seeds : h?t ng
_ Chives : h?
_ Caramel : nu?c du?ng th?ng vng
_ Cardamom : b?t d?u kh?u
_ Cooking cream : kem n?u
_ Cornstars thickener / Cornflour thickener : b?t b?p
_ Coconut milk / coconut cream : nu?c c?t d?a
_ Coconut juice : nu?c d?a
_ Coconut meat : com d?a
_ Candied coconut : m?t d?a
_ Coarse salt : mu?i h?t
_ Chopped lemon goass : x? bam
_ Citronella : x? tr?ng
_ Chinese parky : ng tu
_ Cashew : h?t di?u an
_ Cashew apple : cu?ng di?u
_ Cinamon bark : v? cy qu?
_ Cummin : ti ?u h ?i
_ Chan pei : tr?n b / v? qut kh
_ Colouring : ph?m mu an
D
_ Dates : ch l
_ Dried orange peel : v? cam
_ Dried mandarin peel / tangerine peel : v ? qut
_ Dried lime peel : v ? chanh
_ Dried Lily Flower : kim chm
_ Dried Sea Weed : th? tai / ph? tai
_ Dills : Th l hay tha l
E
_ Eggplant : c tm
_ Elsholtzia : rau kinh gi?i
_ Extract pandan flavour : d?u l d?a
F
_ Flour : b?t
_ Floating enhydra : rau m
_ Fish sauce : nu?c m?m
_ Fenugreek : c? c _ri ( lo?i c? ny c mi thom dng d? ch? cari )
_ Five_ spice seasoning : ngu v? huong
_ Fennel seeds : ti?u h?i
_ Fresh milk : s?a tuoi
_ Ferment cold cooked rice : m? red cabbage : c?i ta
==> head cabbage : b?p c?i
==> chinese cabbage : c?i tha , c?i th?o
==> field cabbage : c?i b?
_ Capsicum : tri ?t
_ Carambola : tri kh?
_ Carrot : c r?t
_ Cassava : cy s?n
_ Catawissa : hnh ta
_ Cauliflower : bng c?i
_ Celery : rau c?n ty
_ Centella : rau m
_ Chayote : su su
_ Colza : c?i d?u
_ Coriander : rau mi
_ Corn : b?p
_ Cucumber : dua leo
_ Cresson ( Fr ) / watercress : salad soong
_ Courgette / zucchini ( US ) : b dao xanh
_ Curly endive : x lch dm
_ Chestnut : h?t d?
_ Cassava root: Khoai m
E
_ Edible yam : khoai t?
_ Eggplant : c tm
_ Endive : rau di?p quan
_ Elshotzia : rau kinh gi?i
G
_ Gherkin : dua chu?t xanh nh? d? ngm gi?m
_ Gracilaria : rau cu
_ Green bean : d?u xanh
_ Green onion : hnh l
_ Gatangal : ri?ng
_ Green asparagus : mang ty
_ Gai Lan: c?i ln
_ Gai choy / mustard greens: c?i d?ng (dng d? mu?i dua)
H
_ Heleocharis : c? nang , m th?y
J
_ Jackfruit : tri mt
K
_ Kohlrabi : su ho
_ Knotgrass : rau ram
M
_ Mint leaves : rau thom , hng l?i
_ Mushroom : n?m
_ Mustard : c?i cay
_ Maize / corn ( US ) : b?p
_ Malabar spinach : rau m?ng toi
_ Mung bean: d?u xanh
N
_ Neptunia : rau nht
L
_ Laminaria : rau b?
_ Leek : c? ki?u
_ Letture : rau di?p
===> ice berg lettuce : x lch bp
===> cos / romaine ( US ) : cy x lch
_ Ladys finger / okra : d?u b?p
_ Lotus root: ng sen
O
_ Onion : hnh c? , hnh ty
_ Oppositifolius yam : khoai m
_ Orache : rau l
_ Oriental canna : dong ri?ng
P
_ Parsley : rau c?n
_ Pea : d?u Ha Lan
_ Potato : khoai ty
_ Pumpkin : b d? , b r?
_ Pumpkin buds: rau b
_ Polygonum : rau ram
_ Perilla leaf: l ta t
R
_ Radish : c? c?i d?
_ Rice paddy leaf / herb: Ng om
_ Red bean: d?u d?
S
_ Salad : rau x-lch
_ Sargasso : rau mo
_ Shallot : cy hnh huong , c? h?
_ Soy bean : d?u nnh
_ Spinach : rau bi-na , rau d?n
_ Sprouted soya : gi d?u tuong
_ Spuash : q?a b
_ String beans : d?u dua
_ Sugar beet : c? c?i du?ng
_ Sweet potato / spud : khoai lang
_ Sweet potato buds : rau lang
_ Spinach : rau b xi
_ Sugar-cane: ma
_ See qua / loofah : mu?p
_ Sui choy : Lo?i c?i dng d? lm Kim Chi (B?n l?n)
_ Seaweed: rong bi?n
T
_ Taro / coco-yam : khoai s? , khoai mn
_ Tomato : c chua
_ Turnip : c? c?i
W
_ Watercress : c?i soong
_ Water dropwort : rau c?n nu?c
_ Water moring glory : rau mu?ng
_ Water taro : khoai nu?c
_ Welsh onion : hnh ta
_ White radish : c? c?i tr?ng
_ Winged yam : khoai v?c
_ Winter melon / Wax gourd : b dao
_ Water chestnut : c? nang
_ Wild betel leave : l l?t
Y
_ Yam : khoai
Tri cy
A
_ Apple : to , bom
_ Apricot : tri mo
_ Avocado : tri bo
_ Amarelle : 1 lo?i tri an ( so-ri ) r?t chua
_ Ananas : d?a
B
_ Banana : chu?i
_ Black plum : to den
_ Blueberry : tri vi?t qu?t
_ Bearberry : tn m?t lo?i tri cy mu d?( so-ri )
_ Bergamot : cam chanh
_ Biffin : to d? (d? n?u an )
C
_ Cantaloupe : m?t lo?i dua vng c?a ty ban Nha
_ Caschew : h?t di?u
_ Cashew nut : do l?n h?t
_ Cherry : tri anh do
_ Chestnut : h?t d?
_ Citrus fruit : cam , qyt
_ Coconut : d?a
_ Cranberry : tri nam vi?t qu?t
_ Cumquat : tri qu?t , tri t?c
_ Custard apple : mng c?u
D
_ Date : ch l
_ Durian : tri s?u ring
G
_ Grape : nho
_ Grape fruit / grape pomelo : bu?i
_ Green apricot : tri mo xanh
_ Guava : ?i
H
_ Honeydew melon : dua xanh
K
_ King orange/ jimbo orange : cam snh
_ Kumquat : tri t?c , qut
L
_ Lemon : chanh v? vng
_ Lime : chanh v? xanh
_ Lichee : tri v?i
_ Longan : tri nhn
M
_ Mandarin / tangerine : qut
_ Mango : xoi
_ Mangosteen : mang c?t
_ Melon : dua ty
_ Muskmelon : dua ty thom
O
_ Olive : tri o-liu
_ Orange : cam
P
_ Papaw / papaya : du d?
_ Peach : do
_ Pear : l
_ Persimmon : tri h?ng
_ Pineapple : thom , d?a
_ Plum : m?n
_ Pomegranate: l?u
_ Plantain : chu?i sp
– Patque : dua h?u
R
_ Rambutan : chm chm
_ Raspberry : qu? mm xi , du r?ng
S
_ Sapodilla : h?ng xim , xabch
_ Sour apples : to chua (v cn xanh )
_ Strawberry : du
_ Strawberry papaya : du d? ta
_ Sugarcane : ma
_ Sweet orange : cam du?ng
_ Star fruit : kh?
T
_ Tamarind : me
_ Tangerine : qut
_ Thin-skinned orange : cam gi?y
_ Tomato : c chua
Thu? h?i s?n
A
_ Abalone (US ) : bo ngu
_ Anabas : c r
_ Asian catfish : c tra
_ Ablen : c v?y b?c ( h? c chp )
_ Acaleph : s?a
_ Albacore : c ng?
_ Apron : y?m cua
_ Ark shell : s lng
B
_ Bango : c mang
_ Butterfish : c chim
_ Barbel : c ru ( h? c chp ? Chu u )
_ Beaver : con h?i ly
_ Bivalve : s , h?n , nghu ( lo?i 2 v? p vo nhau )
_ Bloodworm : con lang quang d?
_ Blubber : m? c voi
_ Bonito : c ng?
_ Blue legged prawn : tm cng xanh
_ Blood coackle : s huy?t
C
_ Carp : c chp
_ Catfish : c tr
_ Clam : con trai , s
_ Climbing perch : c r
_ Cod : c tuy?t , c moruy
_ Crab : cua
_ Crawfish / crayfish : tm nu?c ng?t
_ Coral : tr?ng tm hm
_ Crucian carp : c gi?c
_ Cuttlefish : m?c ?ng
_ Carp : c chp
_ Cockle : s
D
_ Dugong : c nu?c ( thu?c b? l?n bi?n )
E
_ Eel : con luon
_ Eacargot : ?c
F
_ Fiddler carb : ba kha
_ Flounder : c l?n bon
_ Flying fish : c chu?n
_ Fresh water crab : cua d?ng , cua nu?c ng?t
_ Fry (n) : c h?i 2 nam , c b?t
G
_ Goatfish : c phn
_ Goby : c b?ng
_ Glupper : c m
_ Gourami : c s?c
_ Gaper : con h?n
_ Grass carp : c tr?m c?
H
_ Horse mackerel : c ng?a
_ Hepatopancreas : g?ch cua
_ Hard shell crab : cua v? c?ng
_ Horse mussel : dm
_ Hemibagrus : c lang
J
_ Jellyfish : s?a
L
_ Lizardfish : c m?i
_ Loach : c ch?ch
_ Lobster : tm hm
_ Long jawed anchovy : c com
M
_ Mackerel : c thu
_ Macropodus : c lia thia
_ Meagre crab : cua nu?c
_ Milkfish : c mang
_ Mullet : c d?i
_ Mantis prawn : tm tch
_ Mussel : trai , v?m , chem chp
O
_ Oyster : s , ho
_ Octopus : b?ch tu?c
P
_ Pink salmon : c h?i nh?
_ Praw : tm he
_ Puffer : c nc
_ Pincers / claws : cng cua
_ Prawn : lo?i tm l?n
R
_ Ray : c du?i
_ Rock ( US ) / spiny lobster : tm hm c gai
_ Roe : tr?ng c
S
_ Salmon : c h?i
_ Sawfish : c dao
_ Scad : c n?c
_ Sea carb : cua bi?n
_ Shadder crab : cua b?y , cua d?
_ Soft shell carb : cua l?t
_ Swimming carb : gh?
_ Stand crab : gh? hoa
_ Stone crab : cua d
_ Scallop : s di?p
_ Snail : ?c huong
_ Scallop : th?t s
_ Spuid : m?c ?ng
_ Shell fish : ?c
_ Shrimp : tm
_ Slug : ?c sn
_ Snake head : c lc , c qu?
_ Snapper : c h?ng
_ Sole : c l?n bon
_ Spinny lobster : tm r?ng
_ Squid legs : ru m?c
_ Sea ox : c moc
_ Sea pike : c nhi
_ Sea poacher : c con
_ Sea raven : c b?ng bi?n
_ Sea anemone : h?i qy
_ Sea angel / sea devil : c du?i
_ Sea barrow : b?c tr?ng c du?i
_ Sea bird : chim bi?n
_ Sea calf : ch bi?n
_ Sea chestnut / sea hedgehog : nhm bi?n
_ Sea cow : c nu?c
_ Sea cucumber : s?a bi?n , h?i sm
_ Sea ear : bo ngu
_ Sea hog : c heo
_ Sea nettle : con s?a
T
_ Tilapia : c r phi
_ Tiny shrimp : tp
_ Tuna : c thu
_ Tunny : c ng?
_ Tentacle : ru ( m?c , b?ch tu?c )
_ Turtle : con ra
_ Tiger prawn : tm s
Cc lo?i th?t
A
_ Aasvogel : con kn kn , th?t kn kn
_ Accentor : th?t chim chch
_ Aery : ? chim ung
_ Albatross : chim h?i u l?n
_ Alderney : 1 lo?i b s?a
_ Alligator : c s?u M?
_ Anaconda : con tran Nam M?
_Agouti : chu?t lang aguti
_ Aigrtte : c b?ch
B
_ Beef ball : b vin
_ Beff : th?t b
_ Brisket : th?t ?c ( thu?ng l b )
_ Beef tripe: L sch b hay l Khan lng b
_ Barbecue : l?n , b , c ?u nu?ng ngoi tr?i
_ Barberque pork / char siu: th?t x xu
_ Barberque duck: v?t quay
_ Barberque rib / Barberque Sparerib: Su?n quay
_ Barnacle goose : 1 lo?i ng?ng tr?i
_ Biltong : lt th?t n?c hong gi phoi kh (? Nam Phi )
_ Bee eater : chim tr?u
_ Bittern : con v?c
_ Black bird : chim so
_ Birds nest : y?n so
C
_ Chicken : th?t g
_ Chicken breasts : ?c g
_ Chicken drumsticks : di g
_ Chicken legs : chn g
_ Chickens wings : cch g
_ Cutlet : mi?ng th?t l?ng m?ng
_ Cock : g tr?ng
_ Cock capon : g tr?ng thi?n
_ Coch one de lait : heo s?a quay
_ Cow : b ci , b ni chung
_ Cold cuts ( US ) : th?t ngu?i
_ Chinese sausage / Lap cheoung: l?p xu?ng
D
_ Deer : con nai , th?t nai
_ Duck : con v?t , th?t v?t
_ Dog meat : th?t ch
F
_ Fillet : th?t lung
_ Fish ball : c vin
G
_ Ground meat : th?t xay
_ Goose / gesso : th?t ng?ng
_ Goat : th?t d
H
_ Ham : th?t di ( heo )
_ Heart : tim
_ Hawk : di?u hu
K
_ Kidney : th?n
L
_ Lamb : th?t c?u
_ Leg of lamb : di c?u
_ Lard : m? heo
_ Liver : gan
M
_ Mutton : th?t tr?u
_ Meat ball : th?t vin
P
_ Pigion : th?t b? cu
_ Pigskin : da heo
_ Pigs legs : gi heo
_ Pigs tripe : bao t? heo
_ Pork : th?t heo
_ Pork fat : m? heo
_ Pork side : th?t ba r?i , ba ch?
_ Pork chops : su?n heo
_ Pig hog : heo thi?n , heo th?t
R
_ Ribs : su?n ( heo , b)
_ Roast pork: th?t heo quay
_ Rabbits : th?t th?
S
_ Sausage : l?p xu?ng
_ Sirloin : th?t lung
_ Spareribs : xuong su?n
_ Steak : th?t bp_ t?t
_ Spuab : b? cu ra rng
_ Suckling pig : heo s?a
T
_ Tenderloin : th?t phil ( b , heo )
_ Turkey : g Ty
_ Turtle- dove : cu d?t
V
_ Veal : th?t b
_ Venison : th?t nai
Q
_ Quai : chim ct
W
_ Wild boar : heo r?ng
_ White meat : th?t tr?ng
O
_ Ox : b th?t
Cch n?u an
A
B
_ Bain_marie : dun cch th?y
_ Bake : nu?ng (l)
_ Broil : nu?ng v?
_ Barbecue : nu?ng ngoi tr?i
_ Boil : n?u , lu?c ( 100oC)
_ Blanch : tr?n , tr?ng
_ Blend / smooth : tr?n ( nhuy?n )
C
_ Carve : kh?c
_ Chop : ch?t ,b?m
_ Chop up : bam nh? hon
_ Coat : ph?t ( bo.. ) l?p ngoi
_ Cube : th?t hnh vung , c?t qun c?
_ Chargrill / charbroi ( US ) : nu?ng than
_ Cut : c?t , xn , thi
_ Cut in half : c?t lm 2
_ Cut into : c?t thnh
_ Cut in quarters : c?t lm
_ Cover : bao b?c
_ Crush : tn , nghi?n nt
_ Constantly : khu?y thu?ng xuyn
D
_ Deep fry : chin nhi?u d?u , chin ng?p d?u
_ Deplume : nh? lng ( g , v?t .. )
_ Dice : th?t hnh vung , c?t gi?ng h?t l?u
_ Defrost : r dng
_ Drop : th?
_ De_ : kh? , lo?i b?
_ Debore : rt xuong
_ Devein : l?y ch? tm
F
_ Fry : chin
_ Fritters : b?c b?t d? chin
_ Fillet : d?c 2 bn
_ Fill : lm d?y
_ Full : d?y
_ Farici ( Fr ) : nh?i
_ Fluffy : x?i ( com )
G
_ Grate : mi ra b?t
_ Grill / broil ( US ) : nu?ng v?
_ Grind : xay
_ Grate : n?o
L
_ Line : lt trn dia
M
_ Mash : nghi?n
_ Mince : b?m
_ Marinate : ngm , u?p gia v?
_ Mix : tr?n ( khng nhuy?n )
H
_ Hash : x?t th?t ra t?ng mi?nh nh?
_ Heat : dun nng
_ Heat up : hm
_ Hollow out : khot
P
_ Pan_fry : chin p ch?o , chin t m?
_ Parboil : ch?n
_ Paste : tr?n b?t v?i nu?c
_ Peel : l?t v?
_ Pluck : nh? lng
_ Pressure cook : n?u b?ng n?i p su?t
_ Prick holes : xam l?
_ Pack : d?p
_ Prepare : chu?n b?
_ Piece : t? , t?m , vin , c?c , m?nh
_ Press : p , ?n , nh?n
_ Pestle : gi , tn , nghi?n
_ Partly boil : lu?c so
_ Pound : gi (nhuy?n)
R
_ Roast : quay , nu?ng
_ Render : th?ng m?
_ Remove from heat : nh?c xu?ng
S
_ Saute : chin p ch?o , chin t m?
_ Shred : x?t v?n , x v?n
_ Simmer : n?u l?a riu riu ( du?i 100oC)
_ Slice : x?t lt m?ng
_ Smoke : hun khi
_ Soak : nhng u?t , ngm
_ Sprinkle : r?c (h?t tiu) , ru?i (nu?c s?t)
_ Steam : chung h?p
_ Stew : h?m
_ Stir_fry : xo
_ Scald : tr?ng nu?c si
_ Shelled : l?t v? , bc v?
_ Strips : lt di
_ Shred : thi ch? , s?i , x
_ Shave : c?o , bo
_ Seal : dn kn
_ Spoon : mc (canh vo chn)
_ Stuff : nh?n (nh?i)
_ Stirand mix well : tr?n ki v d?u
_ Strain : lu?c , l?c
_ Separate : chia c?t , tch r?i
_ Split / stem / stalk : ch? , tu?c
_ Scrape : c?o
_ Skewer : xin
_ Shove : d?y
_ Shake : l?c
T
_ Toast : nu?ng (bnh m)
_ Trim : t?a cho g?n
_ Tear : x (ni chung)
_ Toss : tung ln , d?o ln
_ Think : d?c , dy
W
_ Wash the rice : vo g?o
_ Wrap : gi
Mi v?
A
_ Aromatic : thom ngon
_ Acerbity : v? chua
_ Acrid : cht
B
_ Bitter : d?ng
_ Bittersweet : v?a ng?t v?a d?ng
C
_ Cool : ngu?i
D
_ Delicious : ngon mi?n
_ Dry : kh
G
_ Gingery : cay , c g?ng
H
_ Hot : nng , cay
M
_ Mild : d?u , khng g?t
O
_ Oily : c d?u , m? nhi?u
P
_ Peppery : cay , c tiu
_ Piquant : hoi cay
S
_ Salty : m?n
_ Sour : chua
_ Spiaf : cay
_ Stale : l?t l?o , v v?
_ Sweet : ng?t
T
_ Tasty : ngon mi?ng , d?m d
_ Tender : m?m ( th?t )
_ Tough : dai (th?t)

*** b? sung ***
– White pompret : c chim tr?ng
– Black pompret : c chim den
– Sole : c vnh
– Tongue sole : c lu?i tru
– Flounder : c ng?
– Grouper : c m bi?n
– Red snapper : c h?ng
– Parrot fish : c m
– Spanish mackerel : c thu
– Tuna : dy l danh t? ni v? c ng? ni chung, v ty theo lo?i c cc tn ring nhu sau :
+ Big eye tuna : c ng? d?i duong m?t to
+ Yellow tail tuna : c ng? d?i duong dui vng
+ Bonito : c ng? s?c, c ng? dua gang (Ph? bi?n ? VN)
+ Skipjack tuna : c ng? tr?ng (PH? bi?n ? VN)
– Barramundi, sea bass : c ch?m
– Threadfin : c g?c
– Tassel fiah : c cht
– Catfish :ch? cc lo?i c c ru nhu : c ngt, c bng lau, c basa, c tr, c tra, c d?a…
– Geant gourami : c tai tu?ng
– Gourami : c s?c
– Fresh water eel : con luon
– Fresh water spiny eel : c ch?ch
– Sea eel : c chnh bi?n
– Sea cucumber : h?i sm
– White shrimp : tm th?
– Black tiger : tm s
– Tiger : tm r?n, tm ho
– Pink : tm ch
– Cat tiger : tm s?c
– Sand shrimp : tm b?c d?t
– Yellow shrimp : tm b?c ngh?
– scampi : tm cng
– Spiny lobster : tm hm
– Slipper lobster : tm mu ni d?, tm mu ni nhung
– Plat head lobster : tm mu ni, tm v?
– Mantis shrimp : tm tch
– Crab roe : cua g?ch son (Cua tr?ng)
– Horse shoe crab : con sam
– Clam : con nghu
– Cockle : s huy?t
– Green Mussel : con v?m xanh
– Scallop : con s di?p
– Snail : con ?c
– Cuttlefiah : m?c nang
– squid : m?c ?ng, m?c l
– Octopus : b?ch tu?c, m?c ti
– Cc t? chuyn mn trong ngnh ch? bi?n th?y h?i s?n dng l?nh :
+ H.O.S.O : Tm dng l?nh nguyn con
+ H.L.S.O : Tm v?t d?u (B? d?u cn v)
+ PD&PUD : tm nn, tm th?t, tm d l?t v d l?y gn ho?c cn gn
+ Tail-on : tm l?t v cn ch?a dui
+ Butterfly : tm l?t v x? bu?m
– Skinless : l?t b? da, khng cn da
– Skin-on : cn da
– Boneless : d b? xuong ho?c khng cn xuong