Vegetarian
Vegetarianism /vɛdʒɪˈtɛəriənɪzəm/ is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs
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List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings.

Salad Roll
Gỏi cuốn, Vietnamese spring roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). Some people believe that Vietnamese summer rolls originate in China since they are similar in form to Chinese spring rolls, Chinese biscuit rolls, and Chinese-American egg rolls. Others believe their origins are in Vietnam since the ingredients are different, and they are served fresh while others are served fried, like the Vietnamese chả giò. They are served at room temperature (or cooled) and are not deep fried or cooked on the outside
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Egg Roll
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants
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Fish Sauce
Fish sauce is a condiment made from fish coated in salt and fermented for weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese cuisines, although it has become embraced globally by chefs and home cooks for its savory umami flavor. Soy sauce is the vegetarian answer to fish sauce, and, where soy has not grown well, fish sauce usually takes its place as a salty all-purpose seasoning. Fish sauce is added to dishes during the cooking process as well as being used as a base in dipping sauces
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Bún Chả
Bún chả (Vietnamese: [ɓǔn tɕa᷉ː]) is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. Bún chả originated and remains very popular in Hanoi
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Nước Chấm
Nước chấm (Vietnamese: [nɨ́ək tɕə̌m]) is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments
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Bánh Hỏi
Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish
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Taro
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro
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Rice Vermicelli
Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.

Bean Sprout
Sprouting is the practice of germinating seeds to be eaten raw or cooked. Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting, like cooking, reduces anti-nutritional compounds in raw legumes. Raw lentils, for example, contain lectins, anti-nutritional proteins which can be reduced by sprouting or cooking. Sprouting is also applied on a large scale to barley as a part of the malting process. A downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth. Bean sprouts are a common ingredient across the world
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Mung Bean
The mung bean (Vigna radiata), alternatively known as the moong bean, monggo, green gram, or mung Sanskrit मुद्ग / mŪgd, is a plant species in the legume family. The mung bean is mainly cultivated in Indian Subcontinent India, Pakistan, Bangladesh, Nepal. including China, Korea, South Asia and Southeast Asia
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