Vietnames food is not particularly fiery, although fresh and pickled chilies are served at the table to season dishes individually. Long, mild, figer-thick chiles (for example, Serrano) flavor dishes with more heat, and are used especially in the Southern and central regions. As the seeds are the hottest part of the chili, remove them to decrease piquancy. The tiny ot chi thin/ ot hiem chili (like Pequin) is the hottest. Ground chili powder is also popular, especially in the south.
 

Cinmon Cinnamon and cassia bark are very similar, and can be interchanged. It is used ground, and sometimes in stick from.
Cloves like cinnamon, this flavors five spice powder, and is used as a fragrant spice.
Curry powder Turmeric usually dominates Vietnamese blends, and in some cases can be used in place of the blended powder. Any mild Indian or Southeast Asian curry powder can substitute, although some Vietnamese blends contain less of the anise and cumin flavors.

The five basic spices of northern Vietnamese cooking are black pepper, star anise, cinnamon, ginger powder and the large pods of brown cardamom. Southern Vietnamese cooking favors cloves, chili powder and curry powder or dried turmeric.

fresh and powdered A beige-to golden-colored rhizome. Older ginger is more fibrous, yet pungent. During summer, look for tender young ginger for garnishes, such as in julienne strips. It is identifiable by its thin, parchment-like skin. Ground dried ginger is also popular, especially in the south.

The tough, green leaves, or shoot, of citronella-like lemongrass both color drinks and flavor tea, while the botton one-third of the stalk, the white portion, is of principal culinary worth. To store stand upright in 1 inch (2.5 cm) water and refrigerate for up to 2 weeks.
Pepper, black and white Black pepper is liberally used in northern Vietnames cooking and more common than white. It is regularly sprinkled atop cooked dishes-meat and especially vegetables alike-just before serving.

An eight-pointed pod with an aniseed flavor. When ground is a maior component of five-spice powder. Use whole.

Fresh turmeric (nghe) is a rhizome that grows underground. It is grated, then soaked. Both the soaking water and pulp are used. (Caution: Wear gloves when preparing fresh turmeric, as it can stain.) For ground dried turmeric (bot nghe), if possible choose the darker Alleppey variety, instead of the milder Madras turmeric. Its flavor is closer to the fresh rhizome.

the tender inner petals are eaten both cooked and row. (Discard the sticky immature banana shoots when peeling acidulated water to prevent discoloration and to tenderize.

Fresh mung bean sprouts taste strong with age, so buy them fresh daily and rinse before using. Better yet, quickly blanch in boiling water, then soak in ice water until crisp. Purists remove both bean and hairlike tail, using only sprout stem.