Phở
Pho
Vietnam’s iconic rice-noodle soup with a long-simmered aromatic broth (beef or chicken), herbs, and add-your-own table condiments.
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Vietnamese Cuisine Guide
Vietnamese Allergen Guide
Rice-forward dishes, big flavor, sneaky sauces. Spot fish sauce, wheat, and peanuts fast.
Staple carbs:Rice noodles, rice paper, rice flour; plus baguettes in many regions
Common flavor bases:Fish sauce (nước mắm), shrimp paste (mắm), aromatics, herbs
Typical “hidden” adds:Soy/hoisin sauces (often wheat), peanuts as garnish, mayonnaise/butter
Best strategy:Ask about sauces, stocks, marinades, and fryer oil reuse
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Sometimes Present
Many dishes are rice-based, but bread (bánh mì), fried dough, and wheat-containing sauces (soy/hoisin) can introduce gluten or cross-contact.
Dairy
Usually Avoidable
Traditional savory dishes are often dairy-light, but butter/mayo in sandwiches and sweetened condensed milk in drinks/desserts show up.
Eggs
Sometimes Present
Egg can appear in batters, binders for rolls, and mayonnaise-based sauces.
Fish
Often Present
Fish sauce (nước mắm) is a core seasoning and can appear in marinades, broths, and dipping sauces even when fish isn’t obvious.
Shellfish
Sometimes Present
Shrimp and crab are common in fillings, toppings, and pastes; cross-contact can happen in kitchens handling seafood heavily.
Soy
Sometimes Present
Soy sauce (xì dầu/nước tương), tofu, and soybean-based condiments are common, and some soy sauces contain wheat too.
Sesame
Usually Avoidable
Sesame is more of a garnish or cooking oil choice than a universal base, but can appear in dressings, oils, or sprinkled toppings.
Tree Nuts
Rare
Tree nuts are not dominant in everyday staples, but cashews or almond-based sauces can appear in modern or fusion menus.
Peanuts
Sometimes Present
Peanuts are a common garnish and can be blended into sauces; cross-contact is common where peanuts are chopped at prep stations.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Nước mắm (fish sauce)
Contains fish and is widely used as seasoning or dipping sauce, sometimes not listed.
Found in: Dipping sauces (nước chấm), marinades, soups, stir-fries
Mắm tôm / shrimp paste
Shellfish-based fermented paste; tiny amounts can still trigger reactions.
Found in: Regional broths, dipping sauces, bún dishes
Soy sauce / seasoning sauces (often with wheat)
Can contain soy and gluten; may be used instead of fish sauce or alongside it.
Found in: Table condiments, marinades for meats, stir-fries
Hoisin / black sauces
Often contain wheat and soy; sometimes peanuts or sesame.
Found in: Noodle soups as table sauce, grilled meat dipping sauces
Mayonnaise, butter, pâté
Can introduce eggs and dairy unexpectedly.
Found in: Bánh mì, some salads and “special sauce” spreads
Crushed peanuts as garnish
Peanut dust spreads easily across prep surfaces.
Found in: Noodle bowls, salads, dipping sauces, street-food toppings
Featured Dishes
Bánh mì
Banh mi
A Vietnamese baguette sandwich filled with meats or tofu, pickles, herbs, and spreads like pâté, butter, or mayonnaise.
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Bánh xèo
Banh xeo (crispy Vietnamese pancake)
A crispy turmeric-tinted rice-flour crêpe filled with shrimp and/or pork, bean sprouts, and herbs, eaten wrapped in greens with dipping sauce.
EggsFishPeanutsShellfish
Chả giò
Cha gio (fried spring rolls)
Crispy fried rolls typically wrapped in rice paper and filled with pork and/or shrimp plus noodles and vegetables, served with greens and dipping sauce.
SoyEggsFishGlutenShellfish
Quẩy
Quay (Vietnamese crullers)
Light, airy fried dough sticks, often eaten with congee or dipped into soups like phở.
EggsGlutenSesame
Bún bò Huế
Bun bo Hue (spicy beef noodle soup)
A spicy, aromatic noodle soup from Huế with beef and pork in a lemongrass-rich broth, commonly boosted with shrimp paste.
FishShellfish
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain fish sauce (nước mắm) or shrimp paste (mắm tôm)?
- Is the broth/stock made with seafood, oyster sauce, or seasoning powders?
- Are any sauces soy-based, and do they contain wheat (gluten)?
- Are the noodles/wrappers 100% rice, or do they contain wheat/tapioca blends?
- Is there peanut or sesame in the sauce, garnish, or marinade?
- Is mayonnaise, butter, or condensed milk used anywhere in this dish?
- Is egg used in the batter, filling, or as a binder?
- Can you make it without shrimp/crab and keep utensils separate?
- Is the fryer oil shared with breaded items or seafood?
- Can you confirm how cross-contact is handled during prep?
- Món này có nước mắm hoặc mắm tôm không?
- Nước dùng có hải sản, dầu hào hoặc bột nêm không?
- Các loại sốt có dùng xì dầu/nước tương không, và có chứa lúa mì (gluten) không?
- Bún/bánh tráng có 100% từ gạo không hay có pha bột mì/tinh bột khác?
- Sốt hoặc đồ rắc có đậu phộng hoặc mè không?
- Món này có dùng mayonnaise, bơ hoặc sữa đặc không?
- Có dùng trứng trong bột, nhân hoặc để kết dính không?
- Có thể làm không có tôm/cua và dùng dụng cụ riêng không?
- Dầu chiên có dùng chung với món tẩm bột hoặc hải sản không?
- Nhà bếp xử lý tránh lẫn chéo (cross-contact) như thế nào?
Menu Glossary
Common menu words to help identify ingredients and allergens.
nước mắm= fish sauce
Contains fish; used in dipping sauces, marinades, and seasoning.
mắm tôm= shrimp paste
Contains shellfish; even small amounts can trigger reactions.
dầu hào= oyster sauce
Often contains shellfish and sometimes wheat/soy ingredients.
xì dầu / nước tương= soy sauce
Contains soy; many versions contain wheat (gluten).
tương đen= hoisin-style sauce
Often contains soy and wheat; sometimes sesame/peanut traces.
bột mì= wheat flour
Primary source of gluten in breads and fried dough.
bánh mì= baguette / sandwich bread
Wheat-based bread, not gluten-free.
bún= rice vermicelli
Usually rice-based, but confirm blends and cross-contact.
bánh tráng= rice paper
Typically rice-based; check if mixed with wheat starch.
trứng= egg
Used in batters, binders, and mayonnaise.
sữa= milk
Dairy allergen; sometimes in sauces or modern variations.
sữa đặc= sweetened condensed milk
Dairy; common in drinks and desserts.
đậu nành= soybeans
Soy allergen; tofu and sauces may contain it.
đậu phộng / lạc= peanuts
Common garnish and sauce ingredient; cross-contact risk.
mè / vừng= sesame
Garnish or oil; ask about sesame oil in dressings.
hải sản= seafood
May include shellfish and fish; clarify which types are used.
Frequently Asked Questions
Many staples use rice noodles and rice paper, but gluten shows up in bánh mì, fried dough, and wheat-containing sauces like some soy/hoisin. Always ask about sauces and shared fryers.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Important Disclaimer
This guide is general information, not medical advice. Ingredients and cross-contact vary by restaurant and region. Always confirm with staff, especially for severe allergies.