WorksheetsFood Safari - Vietnam
Total questions: 10
Worksheet time: 3mins
Name
Class
Date
1.
What are the two main ingredients mentioned as essential for Vietnamese food?
a)
Rice and fish sauce
b)
Noodles and soy sauce
c)
Herbs and spices
d)
Fish and vegetables
2.
Which dish is referred to as the Vietnamese equivalent of chicken soup?
a)
Bun
b)
Cha
c)
Goi
d)
Pho
3.
How is rice paper prepared for making rice paper rolls?
a)
Cooked in boiling water
b)
Soaked in warm water
c)
Fried in oil
d)
Left to dry in the sun
4.
What is the primary use of fish sauce in Vietnamese cuisine?
a)
As a condiment
b)
Cooking rice
c)
For frying
d)
In desserts
5.
What does the floating of chili and garlic in the dipping sauce signify?
a)
It is not ready
b)
It indicates good luck
c)
It means it is too spicy
d)
It is spoiled
6.
Which of the following herbs is NOT mentioned as essential in Vietnamese dishes?
a)
Holy basil
b)
Cilantro
c)
Perilla
d)
Dill
7.
What is the common practice when marinating beef for a noodle dish?
a)
Marinate for one hour
b)
Marinate overnight
c)
Marinate for 10-20 minutes
d)
No marinating is required
8.
What special ingredient is used in the broth for Pho?
a)
Fish sauce
b)
Coconut juice
c)
Soy sauce
d)
Marrow bone
9.
What is typically added to a green papaya salad for flavour?
a)
Fish sauce
b)
Hoisin sauce
c)
Peanut sauce
d)
Salsa
10.
How is the durian fruit described in terms of its scent?
a)
Pleasant and sweet
b)
Intense and strong
c)
Mild and fruity
d)
Non-existent
100 %
